INDEX PAGE & INVENTORY

Since 2009, I have used my red moleskin to record recipes and take notes in and I still want to refer to it and continue recording in it as I'm cooking but blogging will allow me to record and with photos and to make comments in retrospect (which for me ALWAYS provides insight(s) not always seen nor felt in the moment especially while multi-tasking - as is required during a whole of day of canning a variety of produce).

2011 INVENTORY

dark maroon tomato sauce - cooked after having been frozen for 3 days after sitting out for about 3 days ... half thawed on car ride home from Ottawa and with half put into the same slow cooker w the large ceramic pot on high that evening (Tue) and the next half in the evening following this (Wed) ... Friday morning I began canning them ...
[FULL POT = 7-500ml jars]

bright red tomato sauce - cut & cooked on high in slow cooker for the day and canned early evening
[FULL POT = 7-500ml]

yellow tomato sauce - cut & cooked in pot on stove for the day - canned early evening
[2-500ml]

zucchini marmalade - used recipe in BerNARdin magazine but substitute candied ginger in syrup sliced directly into the slaw for fresh in cheesecloth (it didn't gel) ... canned early evening
[3-500ml + 1-125ml]