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I was a busy girl in the kitchen yesterday.

My mom gave me some more tomatoes, so I had another little canning session.

It was a lot less nerve-wracking this time since I knew what I was doing.

Anyway, I now have seven more quarts of local, organic tomatoes, which makes me happy.

While I was in kitchen mode, I did some other cooking too. I made some chocolate pudding, and it was really, really good. I used some cocoa powder from Tropical Traditions and I also used some local milk, and I’m not sure which made the difference, but it was fabulous.

Somehow I have not posted the recipe I use for chocolate pudding. I will try to rectify that.

I also made a batch of whole wheat bread.

And a batch of yogurt.

To finish things up, Lisey helped me make a double batch of energy balls.

You know what is one of my favorite things about homemade food? I love how much packaging waste it prevents.

My tomato jars can be completely reused except for the lids.

My pudding ingredients all come in recyclable/compostable containers and the finished pudding is in reusable glass containers.

My whole wheat bread is stored in reused plastic bags.

My yogurt packaging produces no waste at all (even the lids can be reused since I’m not actually sealing my yogurt jars).

My energy balls are just fine in my lasts-forever Pyrex container.

Plus, everything I made is delicious and inexpensive, and a number of my ingredients were organic/local.

Sometimes, trying to minimize the food packaging we bring into our house seems like an impossible and/or expensive task, so I’m always thrilled when I manage to do that AND be frugal. Yay!


Today’s 365 post: A little storm blew through

Joshua’s 365 post: Archeopteryx

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Saturday 20th of August 2011

I've made yogurt many times following your recipe and your tutorial. Thank you so much! I've tried various plain yogurts to start the batches...some work well and some don't. My kids & I love the yogurt because you can just add in whatever you want.

Do you have a recipe & tutorial for the tomatoes too? My friend has done this. I haven't...yet.

Jenny Fretz

Saturday 20th of August 2011

Just wondering how you are going to use your canned tomatoes? Do you have some recipes you could share? I just started canning last year and have done some jams, jellies, pie fillings and applesauce but no tomatoes yet..tried to make sauce last year and got frustrated. Doing the whole tomato looks a bit easier.

Jennifer Peterson

Saturday 20th of August 2011

I reuse my canning lids when I freeze my produce. I freeze peas, green beans, corn, broccoli, and cauliflower in mason jars. I cap them with spent lids from my canned tomatoes, peaches and pears. I also use them on my yogurt jars.


Saturday 20th of August 2011

I'm looking forward to the chocolate pudding recipe (and vanilla if you have it!) Yum!


Saturday 20th of August 2011

Great job canning! I have 19 jars of homemade pasta sauce and going for more! It takes 2 quarts for each of my "famous lasagna", so I need lots to get me through until next year.

I use re-usable canning lids. They can be found at www (dot) reusablecanninglids (dot) com They can be re-used many times. And if the rubber ring wears out, it is easily replaced. I have no affiliation with this company, except I like their product, and have used these lids for years.


Saturday 20th of August 2011

tattler lids are awesome, I am slowly switching over from the traditional ones because the regular Ball and Kerr ones all have BPA in them, and the Tattler ones do not.

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