Whoa! I hate to disagree, but I'd be very careful about adding garlic. It's a low-acid veggie and in sufficient amounts would lead to problems. You could use some and reduce another low-acid veggie like onion to compensate. The same is true of fresh herbs. All those amendments must be accounted for one way or another. Roasting MAY not be a problem if you make sure your sauce does not get too thick (adding red wine would help restore the consistency). What I mean is that density is also an issue in processing as it affects heat penetration. Tested recipes are predicated on density as well as pH. That's why canning something like creamed corn takes so long. It's not just low-acid; it's very starchy. There are some excellent tested pasta sauces posted on the Forum. You might compare your recipe to these: Chunky Basil Pasta Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Canning & Preserving Dressings, Marinades, Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg) 1 cup chopped onion -- (250 mL) 3 cloves garlic -- minced 2/3 cup red wine -- (150 mL) 1/3 cup red wine vinegar (5 % strength) -- (75 mL) 1/2 cup chopped fresh basil -- (125 mL) 1 tablespoon chopped fresh parsley -- (15 mL) 1 teaspoon pickling salt -- (5 mL) 1/2 teaspoon granulated sugar -- (2 mL) 1 6-oz/156 mL) can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Description: "from Ellie Topp's "Complete Book of Small-Batch Preserving" Yield: "8 cups" Multi-Use Tomato Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Canning & Preserving Dressings, Marinades, Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced 2 large stalks celery -- chopped 2 medium carrots -- chopped 1 large onion -- chopped 1 large zucchini -- chopped 1 large sweet green pepper -- chopped 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Description: "from Ellie Topp's "Complete Book of Small-Batch Preserving" Yield: "12 cups" If you're interested in a spaghetti sauce with meat, check the NCHFP link below. It's not entirely true that everything can be pressure-canned. Certainly many foods can be, but as a rule-of-thumb, eggs, dairy, oils, flour or cornstarch-thickened products cannot be processed. There are a very few tested recipes that are exceptions, but when looking for a new recipe that falls into one of these categories be very careful that it does come from a reliable source. Also, again there are density issues which limit what you can. So, for example, one change since your grandmother's time is that pureed squash is no longer canned. Only chunks are recommended because further testing determined there were inconsistencies in water content and pH with home-grown squash and serious heat-penetration problems. So that rule was changed. By the same token, though some of us occasionally use litmus or a pH meter, it isn't an infallible method. If you're talking about a sauce with chunks of things, the problem is that the litmus even of a blended sample does not allow for the fact that a low-acid chunk in a high-acid mixture may provide a safe harbor for botulism. For that reason it can be a mistake to rely on litmus. Carol Here is a link that might be useful: Spaghetti Sauce with Meat

Cool idea about countertopping the table! Especially if you do it in one of the metals you'll get a nice old/new contrast. (Can't help thinking artistically about your period kitchen--I mentioned the repros because they look cool, not for any thought they'd substitute for a couple dogs turning the spit :) ) While you're doing up your table, you could also make a simple box riser clad in the same stuff to hold your burners. That would give you "shelf" space underneath to stash a couple of tools, plates or the pepper pot :) Your idea of having two separate portables sounds great to me. If you're cooking a lot of stuff you might want the elbow room. I've been experimenting with the Mr. Induction, with is the SR-1881. It's easy to use, but I was looking for something to try out induction cooking, and use later for entertaining, or maybe (if I find some cheap pots) for my art studio, so I was interested in cheap and white (it was on discount). For $100 more you get 7 power settings but a range from 110°F ~ 440°F, rather than the 9 power settings and 120°F - 420°F range of the Mr. I. Since the lowest setting on Mr. I is lower than I've wanted, that end of the range isn't much help, though the extra approx. 20 degrees might speed up the boil by a few seconds :) My pots are mostly LeCruset. It's fun watching the whole pot of water boil, rather than the bubbles coming from right over the flame. It wasn't the superfast people talk about with induction, which is probably a power issue. The lowest settings don't have much flexibility. I made a great marsala sauce, but it made up faster than I'd like. The bottom setting isn't warm enough and one up is too bubbly. I had the same problem with some soup I just made. Medium is pretty darned hot :) The timer is great :) I think they all have that. For an experiment, I used my big oval 5 qt. dutch oven for the soup, which is way too big for the burner. (I wanted to see what happens when you don't follow directions.) I didn't notice any problem with the soup in the edges cooking, but when I turned my back on the too high simmer, I did get a burn patch right over the center circle, just as if it were any other cooking element. What was really great was being able to put a plastic jug of water for the soup right next to it and not worry about it melting :) So far my favorite pot, my 2.5 qt. Le Cruset soup pot, is my favorite pot to use on Mr. Induction, even though it has curved sides. One thing to remember about induction cooking is that it only heats where there's iron. Therefore, if your pots are clad all the way up the sides, it'll heat up the sides. If it's only clad on the bottom it'll only heat from the bottom. I'd think there would be uses for both!

I once cooked a turkey all night. Started it about 11 PM at 420 for 45 minutes, then turned the oven down to 200 without opening the door. I was awakened about 4 by the smell of turkey cooking....and couldn't really get back to sleep. By 10 the turkey was falling apart, but we weren't going to eat before one and then was when the rest of the family would come. So I left the turkey in the 200 oven. By dinner time the legs were separated from the body as were the wings and the breast was stringy and over done....it was impossible to carve nicely. I wouldn't even consider doing that again....but no one got sick...the turkey just wasn't very good. I did it to avouid having to get up at 5:30 or so to have to get the turkey into the oven....but Iw as awake at that hour any way because the smell of cooking turkey woke me. Now if I need to get a turkey done in a hurry, I crank the temperature of the oven. The turkey tastes and looks better and I think it';s safer. Linda c

I also like Corona beans. I cooked some last week in my pressure cooker, and I did do a quick soak first - simmer for a couple of minutes and then allow to sit covered for a couple of hours. I added a sprig of rosemary (because I have so much of it in my yard) and some Italian sausages to the pot, and I cooked it for 9 minutes at pressure and then allowed the pressure to go down by itself. Eight minutes might have been enough, but the beans were not overcooked. If I use rosemary again, I will put it in a mesh bag to make it easier to remove. All of the rosemary leaves came off of the stem, and so when I removed the stem, the stem was all I removed. I cooked one cup of dried beans, and that only made two servings - I was expecting more. Kevin wanted more the next day, but they were all gone.