Man, all that looks great! I had big intentions of putting up my roma tomatoes this year. Unfortunately, between training, racing, two kids, work, and the rain, the garden got away from me and became a very nice weed weed bed.
I posted this question over in the canning section, unfortunately I haven't gotten an answer. I'm hoping that maybe you, with all your canning prowess, might be able to help me out.
I'm going to make some spicy Italian venison meatballs. I have limited space in my freezer (it's full of a pig we had slaughtered in the spring), so I'm wanting to can them. Do you see any problem with canning them in a pre-made (store bought) spaghetti sauce? I know it's a little extra work to re-can the sauce, but it would save some room in the pantry.
Thanks for any and all advice.