This weekend we are focusing on saving by using what we have!

One of the projects that I wanted to complete prior to the summer is to empty and clean our large chest freezer that is in the building. This freezer is probably 25-30 years old and was purchased used for $75.  It needs to be de-iced and given a break.  Matt and I have emptied it out except for ice that we need for our upcoming trip. In the process, I needed to do with the two gallon size bags of frozen tomatoes that I have.  I decided to toss them in the crockpot along with a couple of other items and make some more pasta sauce. I typically freeze the sauce but decided to try water bath canning this time.  We ended up with four quarts after dinner so we will try one and see how it taste. I am hoping to be able to can my sauce this year in order to be less dependent on the freezer in the future. It is much easier to store and transport jars than frozen foods.

After taking out my electric canner, I thought I should go ahead and get some beans canned for future use. I ended up running 4 loads of 8 quarts each of beans. This did allow me to use up all the empty pint jars along with all my canning lids that are not on new jars. I had to place an order for more lids.  I also cleaned and organized the canning closet. I am very happy with the contents and have big plans for the summer.

For breakfast this morning, I made French toast using up the last of the sour dough bread that I made this summer along with the remaining heavy whipping cream.   I had about half of the egg mixture left so instead of throwing away, I added hash browns and bacon. It was a hit at lunch with little work and no waste.

For dinner, I made nachos with taco rice that is left-over. The best compliment was from Lily “This is better than I expected.”

I ended up spending a lot of time this afternoon, transplanting tomatoes. More on this tomorrow!