Squirrels, preparing for the winter

Last year, with all of our good intentions, we only managed to make one batch of spaghetti sauce to use during the fall. The worst thing is that that was a practice batch, made with store tomatoes!

This year we are off to a fabulous start. We have already made one batch with all our tomatoes, and today we will be making two more, some with our tomatoes, some with my parents' excess. It is a simple recipe that we found in our Preserving Summer's Harvest book (which by the way is an excellent resource for preserving food, talking about jarring, freezing, drying and other methods). It takes tomatoes, onion, carrots and peppers. Here are some pictures of our ingredients (peppers are from our garden as well) and the finished products from the first batch of the summer.