Woozy bottles are great. Check out the link below I purchased 12 and the red caps at a great price. You can also google woozy bottles and search around, I did not find a better price but you may. Mark Here is a link that might be useful: Hot Sauce bottles

Alexa, how old is the crockpot? The newer ones ron hotter than the ones from the 90's. If they are frozen, dump it all together at about 1 pm, set the cooker to high if it is an older one, or on low if a newer one. If they are not done, you can always turn the cooker up to high or transfer to a casserole dish and nuke them. I have done this too for other functions and it works. I will not disown you. Peppi PS: I love it, Hubby is cooking the balls...darfc...

Jim: I put in a lot of recipes for Aglio E Oilo. It can be made also with Just Oil and no tomatoes. And there are many Recipes with Variations. Use your imagination . You like Fish, let me know what your imagination came up with. Agilo E Oilo con pepe, sounds good tonite, for me. I still have the Recipe !!!( with Oil and Roasted Peppers ) AnnT: I think what they are talking about here is a close Duplicate for, the Home Made-Italian Style Spaghetti Sauce ( Gravy ) Which is the Crushed Tomatoes, Puree and Paste, with all the Goooooood Spices and Meatballs , Suasage, Chicken and other meat thrown in too. Some use other style tomatoes. This is a different Style Sauce than Marinara I didn't go back and read the Threads again, because it seems like it has been going on for a long time. - - - - - - - - - - I did use a can of Del Monte's 4 Cheese Spaghetti Sauce, yesterday to make a double serving of Spaghetti and Meat balls for a Neighbor Cancer Patient. I only had to add some Garlic and Onion powder. Would never have thought to use Del Monte's. My Daughter brought it up and said to try it. I Posted this on WFD, which is going South once more. - - - - - - - - - - I do your Marinara Style for cooking Whities, White Fish, ( Merluzza ) and other Seafood. Sometimes with Chicken. That's what Marinara means( of the Sea ),Marinaio ( Sailor) When I lived in Phila. there were many Italian families, who came over from Italy, in the neighborhood. A lot of them were from Coastal Towns and did a lot of Marinara Style sauce. My Uncle was one of them . He was from Abruzzi, Italy. When I visited him , I was the Garlic and Parsley Chopper. My Aunt was the Cook and he told her How and What. The Fish was always delicious in the Marinara Sauce. Bread Dipping Good !!!!! We use a lot of Garlic and Parsley, with a pinch of Oregano, along with the Spices you mentioned, alon with 1/3 cup of Muscatell Wine. There are probably some members who " remember " and do the Marinara Style with Fish and Seafood, or Maybe I'm a loner. LOU

@ laceyvail- I leave out the fresh basil the recipe calls for and use dried mixed herbs instead. I like the flavor better that way and the pH is ok. I've done this sauce before in pints and half pints according to the directions times. It's a nice basic sauce. It's just making up the calzones it seemed like kind of a waste to crack open a half pint jar to use only half of it or less to make dinner. I'm not always good about remembering a half jar of sauce in the fridge to use up later. I kind of figured I should be ok with sizing down the jars and keeping the half pint processing time, but like to double check.