{"id":2635,"date":"2012-10-09T13:39:04","date_gmt":"2012-10-09T17:39:04","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=2635"},"modified":"2012-10-09T13:39:04","modified_gmt":"2012-10-09T17:39:04","slug":"q-and-a-processing-spaghetti-sauce-with-olive-oil-turnips-and-rutabagas-and-seed-saving","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2012\/10\/09\/q-and-a-processing-spaghetti-sauce-with-olive-oil-turnips-and-rutabagas-and-seed-saving\/","title":{"rendered":"Q and A: processing spaghetti sauce with olive oil, turnips and rutabagas, and seed saving"},"content":{"rendered":"

Processing spaghetti sauce with olive oil<\/strong><\/p>\n

I canned many new recipes from your book since I had an awesome garden this year. In your recipe for salsa, thickened with tomato paste I used 2 – 6 oz cans of tomato paste for a total of 12 oz. Was that correct or was it supposed to be 2 – 12 oz cans. My other question is about the spaghetti sauce without meat. Would it change the processing time if I leave out the olive oil?<\/em><\/p>\n

Barb Jaggard<\/em>
\nWalker, Minnesota<\/em><\/p>\n

You were correct; it was two six-ounce cans, for a total of 12 oz.<\/p>\n

No, you don’t change the processing time if you leave out the olive oil. I often do that and it always turns out great. — Jackie<\/p>\n

Turnips and rutabagas<\/strong><\/p>\n

I am just wanting to know the difference between turnips and rutabagas? I don’t know that I have ever tasted a rutabaga, however I do like turnips, and in the photo you posted they look like turnips. Just wondering, I may want to try growing them. Also could you do something on heirlooms and more on how to grow them, distances between types of plants, and so forth. I really want to know so I can get true seeds to save.<\/em><\/p>\n

Judy Hiatt<\/em>
\nMarysville, Kansas<\/em><\/p>\n

Turnips and rutabagas are closely related. Rutabagas have yellow flesh and are a little sweeter than turnips. They are also larger — mine weighed from a pound to more than five pounds. And I didn’t thin them, either! The leaves are also good as greens, as are turnip tops.<\/p>\n

I recently did an article on seed saving<\/a>, which was in the May\/June 2011 issue. (Issue 129) I’m sure I’ll also be doing more on this topic again in the future. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Processing spaghetti sauce with olive oil I canned many new recipes from your book since I had an awesome garden this year. In your recipe for salsa, thickened with tomato paste I used 2 – 6 oz cans of tomato paste for a total of 12 oz. Was that correct or was it supposed to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,9,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2635"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=2635"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2635\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=2635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=2635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=2635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}