It is very satisfying to make and can homemade spaghetti sauce.  It does take a little work, but it is definitely worth the effort. If you have gone to all the trouble to grow your own tomatoes, trying canning a few jars of spaghetti sauce to enjoy with your family this winter.

To can homemade spaghetti sauce you will need a pressure cooker/canner. A boiling water canner doesn't reach a high enough temperature to process the vegetables in the spaghetti sauce, so the canning jars must be processed in a pressure canner. The benefit of a pressure canner is that you can also use it as a boiling water canner, eliminating the need to have a separate boiling water canner.

Once you have your homegrown tomatoes, pressure canner, and some canning jars, you are ready to get started making homemade spaghetti sauce.

The measurements I will be listing are approximate. It is difficult to give precise measurements when tomatoes come in all different sizes, so just do your best to judge how many canning jars you will need. My tomatoes were small- to medium-sized. By following this recipe I was able to can 2 quart sized jars of homemade spaghetti sauce.

Note: You can use any kind of tomatoes, just make sure that they do not have any blemishes or cracks. Only pick the best tomatoes for canning to avoid the possibility of bacteria growth.

Ingredients:

45 small- to medium-sized tomatoes
2 tbsp. olive oil
2 tbsp. butter
1 onion, chopped
2 green bell peppers, chopped
8 oz. mushrooms, chopped
4 tsp. minced garlic
1/4 c. fresh basil, chopped
1/4 tsp. Italian seasoning
2 tbsp. tomato paste

If you have never peeled tomatoes before, it is very easy. The key to peeling tomatoes is to dip them in boiling water for about 30 seconds to 1 minute, until the skins start to crack. I place them in the bottom of the pan and then remove them with tongs. Next dip them in cold water until you can handle them. The skins slip right off. It is best to keep a pan of boiling water on the stove while you are working. If you let the water cool while you are working, it will not be as effective in removing the skins.

Gently squeeze the tomatoes into the sink or a bowl until all of the seeds and liquid are removed. A colander works well to catch the seeds. You might want to save some of the juice to top off the jars when you are pouring the sauce into the canning jars.

As you finish removing the juice and seeds from the tomatoes, drop the tomatoes into the blender. When the blender is almost full, process the tomatoes until smooth, and then pour into a bowl. Continue until all of the tomatoes are seeded and processed.

In a large pot over medium heat, cook the onion, green peppers, mushrooms, and garlic in the butter and olive oil until the onion softens, about 5 minutes. Pour in the processed tomatoes. Stir in basil and Italian seasoning. Bring to a boil, reduce heat, and simmer on low for about 2 hours to allow the flavors to blend. If a thicker sauce is desired, add tomato paste to desired consistency.

Pack hot jars with hot spaghetti sauce leaving 1-inch head space. Wipe rim and screw threads and adjust lids and screw bands.

Following manufacturer's directions, process quart jars in pressure canner for 25 minutes at 11 lbs pressure.

Let your jars sit somewhere where they will not be disturbed for at least 24 hours to cool and finish the sealing process.

Homeschooling is all about life, not just the academics.  So part of our children's education need to be "life skills".  Cooking is a great life skill to teach your children - both boys and girls.  Because children usually love to cook, cooking with them - although messy at times - can be a lot of fun.  Use cooking time with your children to:

• Spend time with your children, talking AND listening to them
• Make memories; decorate gingerbread houses at Christmas, grill outdoors with dad in the summer, decorate Christmas cookes and taking them to the neighbors, teach them all about hospitality
• Reinforce learning; when cooking, children read, practice math, and learn basic chemisty and physics
• Pass along your family history and heritage; all families have recipes that have been passed down through generations - these often come with stories of family members and loved ones that have passed on
• Teach your children a life skill they will need to be successful adults; if you're children - boys and girls - know how to cook, they will be able to feed themselves and their families in the future

Some of the cooking skills that are valuable for your children to learn are:

• Kitchen and food safety
• Cleanliness
• How to choose ingredients
• How to use utensils, knives and equipment
• How to measure liquid and dry ingredients accurately
• Cooking techniques
• Nutrition
• Meal planning
• Menu planning
• How to shop for food
• How to budget for food and stay within the budget
• Proper table setting and serving
• Good table manners

Establish safety rules

Make sure you establish firm safety rules for cooking and enforce them.  Children shouldn’t use the stove or electric appliances until they are tall enough to reach them safely. Sharp kitchen knives should not be used until your child has developed their fine motor skills to use them safely.  This usually is around 10 years of age.  Make sure your child understands these rules, why they are important, and that they are willing to obey them without question.

Adult supervision

Adult supervision is absolutely necessary teaching your child a new kitchen skill.  Eventually, your child will become more proficient in their cooking skills and you will be able to start checking on them periodically to see how they are doing.  As they grow older and learn more skills, your child will be able to plan and cook a complete meal from start to finish.

Age Appropriate Cooking Skills

It's great to let your children begin helping in the kitchen at a very young age. Infants and crawling babies always like to be where mom is, but the kitchen might be a little too dangerous.  Set them out of the way and give them plastic bowls, wooden spoons, and maybe a pan or two so that your little ones can play happily while pretending to cook with you.

At two or three, let your budding chef stand on a chair or stool next to you and have fun pouring  ingredients that you’ve measured into a bowl. They can also help clear the table after dinner by removing placemats, napkins, and trash.

By four or five years of age, your child should be able to:

• spread peanut butter on bread with a butter knife
• tear up lettuce for a salad (make sure you instruct them on the proper size piece)
• mash soft fruit
• wash fruits and vegetables
• stir things together (unless they are hot)

They can also learn to set the table and can begin to learn basic table manners.

Children between the ages of 6 and 10 should be able to:

• use the whisk, can opener and hand egg beater
• measure ingredients and mix them in the right order

A child-friendly cook book with recipes that can be made with minimal supervision would be a good thing to have on hand at this stage.

By age 10 or so, children can usually begin to use the stove, knives and mixer with supervision. Have your child learn to prepare a simple recipe for dinner.  This is a great time to start baking - cakes and cookies are always a favorite to eat at this age.  Teach your child to set the table properly, including crystal and extra forks.

Let your young teens plan a party.  Help them plan the menu, shop and prepare the food for the party.  Also, teach them to prepare a simple, easy meal such as spaghetti or taco salad.  Give them additional instruction on nutrition and food safety.  And now is definitely the time to make sure they clean up the kitchen when they are done cooking.

And finally, when your teens are older, they should learn all about budgeting, menu planning and shopping.  Soon, they will be on their own, using the cooking skills you've taught them for the rest of their lives.

Teaching children how to cook can be a lot of fun and very rewarding. First of all, your child will acquire essential life skills. Secondly, you might be pleasantly surprised when your teenager makes you a birthday cake all by themselves.  And what a joy it is when your children show up for Thanksgiving dinner with a favorite family recipe.  And then again, maybe your daughter will call for a favorite family cookie recipe because she wants to make them with her kids too.

Summer is a great time to make chicken salads. They are light, easy to make, and make a great addition to summer picnics and family barbecues. I like to keep extra frozen chicken fillets on hand for easy spur of the moment dinners like these. At Costco, you can buy a large package of individually frozen chicken fillets for a very reasonable price. You can just take out what you need for your recipe and leave the rest in the freezer.

Chicken Salad

5 c. cooked chicken, cubed
2 tbsp. salad oil
2 tbsp. orange juice
2 tsp. vinegar
1 tsp. salt
3 c. cooked rice
1 1/2 c. green grapes
1 1/2 c. sliced celery
1 (13 oz.) can pineapple tidbits
1 (11 oz.) can mandarin oranges, drained
1 c. slivered almonds
1 1/2 c. mayonnaise

Combine chicken, salad oil, orange juice, vinegar, and salt. Let stand while preparing other ingredients. Gently toss all ingredients together.

Summer Fruit and Chicken Salad

Dressing:

1/2 c. low-fat raspberry yogurt
1/4 c. light mayonnaise or salad dressing
2 tbsp. honey

Salad:

4 leaves leaf lettuce
1 c. cooked chicken, cubed
1/2 medium cantaloupe, seeds removed, peeled, cut into very thin
slices and halved
1 c. raspberries
1/2 c. fresh blueberries

In small bowl, combine all dressing ingredients; blend well. Refrigerate until serving time. To serve, arrange lettuce on large serving platter or on 4 individual plates. Arrange chicken, cantaloupe, raspberries and blueberries over lettuce. Drizzle dressing over salad.

Chinese Cabbage Salad

1 large head cabbage, thinly chopped
1 chicken breasts, cooked and cubed
2 tbsp. toasted sesame seeds
2 tbsp. toasted slivered almonds
4 green onions, chopped
1 Ramen style oriental noodles, broken

Dressing:

3 tbsp. white vinegar
2 tbsp. sugar
1 1/2 c. oil
1 tsp. salt
1/4 tsp. pepper

Mix all salad ingredients together. Add dressing and re-mix.

Tarragon Chicken Salad

1 c. plain yogurt
1 tsp. dry tarragon
1 tbsp. Dijon mustard
3 c. cooked diced chicken
2/3 c. celery
1-1/4 c. halved cherry tomatoes
salt and pepper to taste
6 c. mixed greens

Combine yogurt, tarragon and mustard. Let stand for 10 minutes. Add chicken, celery, tomatoes, and seasoning to taste. Let stand for 15-20 minutes. Serve over mixed greens.

Macaroni salads are always a big hit at summer barbecues. These recipes are easy to prepare and you can make them ahead of time. They taste better if you let them sit in the refrigerator and let the pasta absorb the flavors of the other ingredients. Surprise your loved ones with one of these delicious pasta creations at your next summer family get together.

Macaroni Salad

Ingredients:
1 lb. salad macaroni
12 med. green onions, sliced
4 hard-boiled eggs, chopped
1 c. thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. dill pickles, chopped
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. horseradish
1 tbsp. dill pickle juice
Salt and pepper

Cooking Instructions:

Cook macaroni according to package directions and drain well. Rinse and drain again. Place macaroni into large bowl. Add onion, eggs, celery, and pickle. Blend together the mayonnaise, horseradish, mustard, and pickle juice. Stir into macaroni mixture. Season to taste with salt and pepper. Cover and chill 4-6 hours.

Deli-Style Pasta Salad

Ingredients:
1 pkg. (7 oz.) corkscrew macaroni
6 oz. sliced genoa salami, cut into strips
1 small onion, thinly sliced and separated into rings
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
1/4 c. grated parmesan cheese
1/4 c. white wine vinegar
1 tsp. dried oregano and basil (crushed)
6 oz. provolone cheese, cut into 3/4-in. cubes
1 small zucchini, thinly sliced
1/4 c. snipped parsley
1-1/2 tsp. dry mustard
1/2 c. chopped green pepper
Sweet red pepper
1/2 c. olive oil
1 minced garlic clove
2 med. tomatoes, cut into wedges

Cooking Instructions:

Cook macaroni according to package directions; drain. Rinse with cold water and drain again. In large bowl combine macaroni, Provolone cheese, salami, zucchini, onion, peppers, olives, Parmesan cheese and parsley. Dressing: in screw top jar combine olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill overnight, or at least 4 hours. To serve, add tomato wedges and toss lightly.

Curly Macaroni Salad

Ingredients:
1 pkg. curly macaroni
1 onion, chopped
1 tomato, chopped
1 cucumber, chopped
1 c. grated cheddar cheese
1 c. chopped ham
4 tbsp. mayonnaise

Cooking Instructions:

Cook macaroni and drain well. Add the rest of the ingredients. Chill.

Shrimp Macaroni Salad

Ingredients:
2 c. macaroni
1 c. celery, chopped
1 small onion, chopped
1/4 green pepper, chopped
1 (7 oz.) can shrimp, drained
3-4 hard boiled eggs, chopped
1/2 tsp. salt
1 c. Miracle Whip
3/4 c. French dressing

Cooking Instructions:

Cook macaroni and drain well. Mix Miracle Whip and French dressing together and pour over ingredients. Toss. Chill and serve.

Fall is upon us, and there's no doubt it's nice to come home to a warm home-cooked meal! If you let your crock pot do the work for you, you can get dinner ready in the morning and it will be there waiting for you at dinner time. You'd be surprised how many meals can be prepared in a crock pot. Here are just a few:

Crock Pot Lasagna

1 box rigatoni, cooked
1 1/2 lbs. ground beef, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkg. grated Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
8 oz. mushrooms
Green olives, sliced

Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.

Crock Pot Pork Chops

6 to 8 lean pork chops
1/2 c. flour
1 tbsp. salt
1 (10 oz.) can chicken and rice soup
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.

Crock Pot Meat Loaf

2 lbs. ground beef
1/2 lb. ground sausage
2 med. onions, finely chopped
1 clove of garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 can cream of mushroom soup
1 1/2 c. bread or cracker crumbs
1 1/2 c. milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and place in crock pot. Pour the sour cream-soup mixture over top. Cook in crock pot 10 to 12 hours on low.

Crock Pot Stew

3 pounds lean stewing beef, cut into 1 1/2-inch cubes
1 envelope dry onion soup mix
1/2 cup beef broth
1 can (10-1/2 oz.) condensed cream of mushroom soup
1 can (4 oz.) sliced mushrooms, drained (opt.)

Combine all ingredients in crock pot and cook on low for 8 to 12 hours.

I love apple pie. I could eat it any time of year. Fall is a great time to pick up some apples on sale and make a couple of apple pies. Make one to eat now and freeze one for later. The recipe for Old-Fashioned Apple Pie freezes well. After you prepare the pie for baking, cover it with foil and freeze for later. When you bake it, it will taste like you just made it!

When making apple pies, keep in mind that some apples are better for baking than others. Granny Smith apples are a baking favorite. Experiment with different baking apples to find your family's favorite. Tart varieties work best for baking.

Old-Fashioned Apple Pie

6 c. sliced apples
1 c. sugar
2 tbsp. flour
1 tsp. ground cinnamon
Dash ground nutmeg
Dash salt
1 (9 inch) unbaked double pie crust
2 tbsp. butter

Combine sugar, flour, spices, and salt. Stir together with apples. Line a 9-inch pie plate with bottom crust. Fill with apple mixture. Dot with butter.

Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400 degrees for 50 minutes or until done.

Sour Cream Apple Pie

3 c. sliced apples
2 tsp. flour
1 c. sour cream
1 tsp. cinnamon
3/4 c. sugar
1 egg
1/4 c. butter
1/8 tsp. salt
1 tsp. vanilla
1/2 c. brown sugar
1 (9 inch) unbaked single pie crust

Mix together apples, sugar, salt, flour, egg, vanilla, and sour cream. Put in 9-in. unbaked crust. Crumble together butter, brown sugar, and cinnamon, and sprinkle on top of apples. Bake at 400 degree for 20 minutes. Finish baking at 375 degrees until apples are done.

Apple Crumb Pie

6 c. sliced apples
1 tbsp. sugar
1 tsp. cinnamon
1 c. flour
1 c. sugar
1 egg
1/2 c. butter, melted
1/3 cup nuts and/or 1/3 cup raisins

Fill a 9-inch pie plate with apples. Sprinkle apples with 1 tablespoon sugar and cinnamon. Combine the flour, remaining sugar, egg, butter, nuts and raisins. Pour the combination over the apples. Bake at 325 degrees for 45-55 minutes.

Sugar Free Apple Pie

2 1/2 tbsp. flour
6 c. apples
2/3 c. frozen unsweetened apple juice
2 tsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1 (9 inch) unbaked double pie crust

Sprinkle flour over sliced apples and stir gently to combine. In saucepan combine apple juice concentrate, cornstarch, cinnamon, and nutmeg. Stir until smooth. Over medium heat, stir constantly until mixture thickens. Pour over apples, and mix gently until apples are coated. Pour apples into bottom pie crust. Top with second crust. Bake 10 minutes at 425 degrees. Reduce heat to 375 degrees. Bake 35-40 minutes.

Fall is a great time to try out some new pumpkin recipes. There's nothing like the smell of fresh baked pumpkin bread or cookies in the kitchen! You have to give this pumpkin cornbread a try.

Cranberry Pumpkin Bread

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Cooking Instructions:

Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.

Pumpkin Cupcakes

3/4 cup melted butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup canned pumpkin

Cooking Instructions:

Combine butter and sugar, beat in eggs 1 at a time, sift in dry ingredients and mix well. Stir in pumpkin. Pour into greased cupcake pans. Bake 15 minutes at 375 degrees.

Pumpkin Cornbread

1 cup pureed pumpkin
1 cup milk
1 tablespoon butter
1/4 cup sugar
2 cups corn meal
1/2 teaspoon salt
3 eggs, separated

Cooking Instructions:

Heat milk, butter, and sugar in saucepan to melt butter. Put pumpkin in a bowl and add milk mixture. Add corn meal, 1/2 cup at a time, and stir to blend. Add salt and egg yolks and stir in. In another bowl, beat egg whites and fold in batter. Grease an 8 inch square pan. Bake at 375 degrees for 35 minutes.

Pumpkin Cookies

2/3 cup vegetable oil
1 cup sugar
1 egg
1 cup cooked pumpkin
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecan nuts

Cooking Instructions:

Mix oil, sugar, egg, and pumpkin together and add remaining ingredients. Drop by spoonfuls on greased cookie sheet. Bake 10 to 12 minutes at 350 degrees. Makes 3 dozen cookies.