First Round of Canning

Our first harvest of Early girls (red) and Lemon boys (yellow).Sanitizing the jars and lids.Blanching then icing tomatoes to remove their skins. 

A secret sauce preparation, then the resulting marinara sauces are ladled into the mason jars and boiled to create a seal.

Seven Jars of mouthwatering spaghetti sauce for my family to enjoy the tastes of summer into the fall and hopefully the winter, too.
For canning tips and recipes see the USDA guidlines -- canning is not difficult, but must be followed precisely to avoid foodbourne illness.

How to make: Green Eggs & Ham

First, you put your eggs in a small pot and fill with warm water.

Then, have Mom boil them on the stove.
While you're waiting for the eggs to cook, you can lay the ham out on the plate. Have a look around to see if anyone is watching...
If not, taste some or a lot of the ham. Every good chef samples her ingredients to make sure they're fresh.
Tastes goo-ood!
Next, prepare your greening ingredients. We put scallions, avocado, and a little bit of mayonnaise in the food processor.
Make sure you lick all the leftover avocado out of its shell, it's very good for you, you know...

Now, wait patiently while Mom cracks and splits the hard boiled eggs.
Add the yolks to the food processor with the green stuff and a little salt and pepper. Mix it up good!
Then stuff your eggs with the mixture and place them on the plate with the ham.
Would you eat them in a house?
Would you eat them with a mouse?
We will eat them here or there, we will eat them anywhere!
Even though they are a bit messy.
Voila! Green Eggs & Ham...well maybe not green...chartreuse is more like it, but you get the point. Very tasty to eat and entertaining to make. Hope you enjoy making it with your little one!