I'm sorry Trudy, but I wouldn't can that in a hot water bath. I'm not as concerned about the oil, I have a couple of recipes that are approved and call for small amounts. However, you have carrots, onions, garlic, all low acid vegetables and no additional acidity. That's a concern for me.

You could freeze it, though....

Annie

Thanks Annie for your input. I didnt think it was safe, will freeze instead. Our freezer space is getting very limited.

Have so many tomatoes now....the chickens love them! Guess feeding the ladies tomatoes saves on feed costs!

Trudy, that's funny, I always refer to my laying hens as "ladies" too, LOL.

Mine also like the garden overflow, today it was cantelope that never got ripe before it rotted. At least they were happy!

I'm just now starting to get tomatoes. I've canned 15 quarts of tomatoes and 7 pints of salsa and that's all I've gotten so far this year. Maybe next week.....

Annie

To funny Annie. Our ladies got cantelope this week too, after last Friday's heat index of 115...it almost cooked the cantelope!
We went out tonight and pulled the green bean plants as they were toast.

About the only thing left in the garden to produce are the tomatoes. As dry as the ground is not sure we will be able to get the carrots out with out breaking them off. The potatoes are above ground, so no digging just pull the soil/mulch away to get the potatoes.

We need rain badly!

Canned one batch of salsa, and froze 6 qts of smoke tomatoes/onions/garlic for later use. Todays tomatoes were made into pasta sauce and then frozen. We use this sauce on pasta and baked eggs.
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Recipe taken from Wellness Mama page
Homemade Pasta Sauce

Ingredients

5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
¼ cup olive oil (or tallow)
3 medium onions, diced
8 cloves of fresh garlic (or more to taste), finely minced
fresh basil leaves, finely chopped
1 sprig of fresh thyme leaves (or ½ tsp dried)
1 sprig of fresh oregano (or 1 teaspoon dried oregano)
2 bay leaves (remove when done)
2 sprigs of parsley (or 1 tsp dried)
1 teaspoon sea salt
1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
1 tablespoon honey

Instructions

Pour the olive oil into a large stockpot over medium heat.
Add diced onions, garlic and grated carrots.
Saute for 6-8 minutes or until onions are translucent and tender.
Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.
Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
Add carrot piece for the last 30 minutes to absorb acidity.
Remove sprigs of herbs and piece of carrot.
Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step.
Use fresh or store in the fridge up to 1 week, or can it according to your canner’s instructions for tomato products.

Note: I used Penzy Pizza Spices for the spices to taste in this recipe

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Baked Egg Recipe-Chef John's Baked Eggs
Ingredients:
1/3 cup marinara sauce
1/2 teaspoon red pepper flakes
salt and freshly ground black pepper to
taste
1 1/2 teaspoons chopped fresh flat-leaf
parsley
2 eggs
1 tablespoon finely shredded Parmigiano
-Reggiano cheese
2 teaspoons olive oil
2 tablespoons heavy whipping cream* see note at bottom
2 slices toast
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
3. Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
4. Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
5. Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

*my notes-use 1/2 and 1/2

Thanks, Trudy, Elery would like that egg dish a lot.

Your garden sounds like mine. It's hot and parched, I can't sprinkle enough to get it actually wet. The beans here are impossible, I got one single picking and no more. Cucumbers just died. I do have carrots, but I'll have to dig them, they'll never pull without breaking. Even the zucchini died.

I bought half a bushel of tomatoes for canning but I have lots of potatoes. If the weather stays OK for a couple of weeks I might have tomatoes, we'll see. No corn, no lettuce, no pumpkins/zucchini/cucumbers. Peppers are doing so-so. It's been a crazy hot summer.

Ah well, fruit did well and I'll have apples up to here, so the grandkids will be happy. No kale and lots of applesauce, LOL.

Annie