Welcome back to Scrappy Summer Sunday. On week 1 & 2 I went through basic construction, now it is time to build up this mini book. I started by getting out my bags of scraps and finding large sizes that I can cut into 4"x5" mattes.
After I found the papers I liked, I used my paper trimmer to cut my mattes and pages for the small flaps. Then I also trimmed other scraps into banners, flags and arrows.
Now I start gluing my mattes in and creating pages. To make the pages I sandwich the paper between the the small flaps. This creates a page that is approximately the same size as the the rest of the album.
I made sure the pages matched each other. However, because I was working from scraps they weren't all facing the same direction. I am not really bothered by this, because I wanted this project to be fast and free. I feel like it won't be that noticeable in the finished project with all of the embellishments I will add.
Here is a look at week 3. I love using the small paper bags to create pockets for journaling. I'm not pleased with the way the pictures are laying, so I will be matting the pictures in the future.
Next week we will be working on the binding. I will show you how I am going to reinforce the binding and decorate it. I hope you are enjoying this series. Stay with me for more.
It is time for me to can my Home Made Spaghetti Sauce. This sauce filled 10 pint jars. I use the wide mouth jars simply for personal preference reasons only. I started by reheating my sauce, and putting on a large pot of water to boil.
I will be water bath canning. I have an older Better Homes and Gardens Cookbook that has directions on this method as well as a chart detailing instructions for various fruits and vegetables. Canning is dangerous, and not all fruits and vegetables can be canned with this method. PLEASE; YOU MUST RESEARCH before you start, if you are new to this. I have been canning for 20 years and I still research before I start.
After the pot of water has come to a full rolling boil, I sanitize my jars, lids, and rings. I place them in the boiling water and let them boil for 5 minutes. I use a pair of tongs with silicone ends to remove them from the boiling water.
Next I fill my jars with the sauce, leaving approximately 1/2 inch from the top, or right at the threads of the jar. I thoroughly clean the rims with a clean wet paper towel, and then again with a dry paper towel. This will ensure there is no residue on the rim which may prevent the lid from sealing properly. I then place the lid on and secure it with the ring. Don't crank the rim down to tight, I turn it until it is just tight.
Four jars fit in my pot, and it is important that the jars be fully submerged in the water. The water must be fully boiling for the duration of the process time. Sometimes I get water loss and add small amounts of water, enough to keep my jars submerged but not lose my boil. I processed my tomato sauce for 40 minutes.
Et Voila! Canned Home Made Tomato Sauce. This will last my family probably 2 months, and the savings was phenominal. There is an investment to get started canning. I think Walmart sells these jars for around $10, and there are a ton of canning gadgets you can buy like funnels, and tongs. I just used my silicone tongs and and my Ove Glove.
Please Note: The jars stay hot for a few hours after they are removed be wary of curious husbands and kids...
This is how I can, I hope you enjoyed it. I will bring you more Home Made projects in the future, stay tuned.
While I was shopping at Sam's Club earlier this month, I noticed that I could purchase Large #10 size cans of tomato sauce and diced tomatoes. I guess I knew they were always there, but this time I was excited and couldn't wait to get home and make a huge batch of Spaghetti Sauce.
I found some items that I had in the fridge and pantry. I didn't have the ingredients for a proper mire poix (carrot, celery, and onion), so I just used carrots. In addition I had garlic, bay leaves and oregano. I also added 1/4 cup of sugar to the entire batch as it was simmering.
I chopped the carrots and sauteed them in olive oil for about 5 to 10 minutes. I added the oregano and garlic and turned off the burner. I do this so my garlic doesn't burn. Next I added the full 105 oz can of diced tomatoes stirring to combine with the aromatcs (carrots, herb, and garlic). I turned up the heat to medium and added 10 bay leaves, along with the can of tomato sauce.
Eventually after the sauce came up to a boil I dropped the heat to low and let it simmer about two hours stirring every 20 minutes or so.
This was really fun and easy to do. I just used what I had on hand (except for my Sam's purchases) and made a great sauce for pennies. I served this up for dinner in my penne (pic above) dish and the family loved it. Stay with me this project is not over. Tomorrow I plan to can the sauce into pint jars. See you then. Enjoy!!