Spaghetti Sauce Fail

I lovingly chopped tomatoes and onions, added dashes of this seasoning and that, and carried a giant pot of hot water to my stove without spilling a drop. All so I could make my first ever batch of home canned spaghetti sauce.

Last night we cracked open the first jar for dinner. And it was …

horrid

Sour and bitter, the acidity of it burned my tongue. All the seasoning I carefully measured and considered were gone. It tasted like tomatoes boiled in lemon juice. None of us cold eat more than a couple bites.

To say that I am discouraged would be an understatement. As delicious as it tasted before I canned it up, now I am left with bottles of inedible bleh. Consulting with Chef Google says that a dash of baking soda, a sprinkle of sugar, and maybe some shredded carrot should help solve the problem when we try it again. But, am I brave enough to try it again?

That won’t be for a very long time.

Tags: canning, food, kitchen disasters

Summer is a freelance writer and mother of 3, searching for herself amongst the Legos and blocks. After moving a couple hundred miles away from home, and fighting a few dragons, she's figuring out that she needs to be her own biggest fan to get through the world.


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