I made spaghetti sauce a couple of days ago, and I was going to freeze it, but then I thought, why not just bottle it. That way I can put it in the cupboard like a preserve instead. Now all we have to do is add whatever meat we want to it, or just leave it plain for a nice napolitana. Mmmmm....

Ingredients I used:

Cherry tomatoes
Basil
olives
red wine
anchovies
olive oil
onion
garlic
oregano
thyme
salt and pepper
and a little bit of chilli

Anchovies??? Really? I have never tried them in a sauce... do they add a fishy flavor?

It brings out the flavour of the tomatoes and herbs. Just adds a salty flavour I guess. I only put about three or 4 in. Not enough to overpower. Just enough to add flavour.

Sometimes, depending on the tomatoes, I might add a bit of sugar too, but cherry tomatoes are naturally sweeter, so there's no need then.

Anchovies or anchovy paste in marinara sauce are very good... surprisingly so, at least to me.

Canning is great because it's cheaper than freezing (in terms of energy costs) and if the power goes out, which it does here a LOT, your food is safe.

Help me out here! You pay for the heat to cook , what ever. Then have to boil the jars, bottles. Then place back in boiling water?
Heat the house up and run the AC to cool the house.
I'm lost.

Yeah..I don't know if it's cheaper, but it's definitely convenient not to have to thaw stuff out, particularly if you prefer not to use a microwave whenever possible.

If you are storing food long-term, the additional cost per quart for running the freezer (not to mention the price of buying a freezer) is greater than the initial cost of jars and the energy used to heat the water and preserves.

This website explains it better:

http://www.ext.colostate.edu/PUBS/FOODNUT/08704.html

We have two large freezers. One upright for prepackage and processed foods, veggies, frozen pizza, you know, stuff you buy at the store frozen. The wife freezes bread and butter in there. I hate bread that has been frozen, it just does not taste right. The other freezer is for meat, fish, and poultry, as well as large bags of ice. She will freeze Scottish shortbreads she makes in the winter, about 30 or 40 of them, and bring them out over the year as gifts. We keep big bags of ice in both freezers in case of a prolonged loss of power. We also freeze prepared pasta meals, ziti, etc..

I find it a lot less expensive to buy bulk and freeze many foods, especially meats, than to buy as needed fresh, and of course the overall quality of frozen is so nice compared to many canned goods! I like to have a mix of options, and also I like to know I'll have food even if there's a power outage, so I can some, freeze some, and dry some. I like to have quite a bit of preserved food on hand, just in case.

I don't mind bread that's been frozen, as long as it's frozen RIGHT after I make it... I slice and freeze it as soon as it's cooled, but also usually I toast it a bit before eating it. I would just make fresh every week but I don't have time, so I make fresh every two to three weeks.

I don't like frozen bread in particular, but I do keep a loaf in the freezer along with rolls and turkish bread.

Oh, and pizza bases.

Yeah, it's one of those things that's just so nice to have when you realize you're out, or those "Oh damn, I've got nothing for dinner!" moments.

I dont like frozen bread either, I have frozen raisin bread in my freezer, because I only toast that....so it doesnt count.

Left over bread gets turned into bread n butter pudding (or variation), but really a loaf only last 2 days here.

That said, Im funny about frozen meat too. Mince, sausages and chicken I am OK with, but steaks, roasts and chops I prefer to buy fresh as I need it.

I'd prefer to buy fresh and cook, then freeze, than defrost to cook.

Urbane Geurilla -
I found your post while doing a Google search for George Austin Corey. Turns out that your maternal GG Grandfather is my maternal GG Grandfather and that your Grandfather and my Grandfather were brothers. I am continuing to research the Coreys and I enjoyed your little tidbit about George Austin.