From USDA food safety : Caution: Do not attempt to can pureed vegetables, red meats, or poultry because proper processing times for pureed foods have not been determined for home use. Instead, can and store these foods using standard processing procedures. Puree or blend them at serving time. Heat the blended foods to boiling, simmer for 10 minutes, cool, and serve. Store unused portions in the refrigerator and use within two days for best quality. It slows down the heat penetration of foods when they are pureed. Water around chunks of food heats more quickly. That is one reason that pureed pumpkin and pumpkin butter is not safe to can. With soups, to safely can, you fill the jars half full of the solids, then the other half of the jar is the broth. If you are canning kale and other greens, you need to be careful to have the jars packed loosely with them, otherwise they pack too tightly and the heat cannot penetrate them properly.

I clean out my fridge on Wednesday nites, the day before the garbage man comes. I will put any leftover meats, veggies, and rice or potatoes in a medium size container. Some of it I wouldn't want to really eat, but my DH will eat anything. This one time I added a half can of leftover dog food and some soggy kibbles from the dogs bowls. I was going to feed it to dogs the next nite. You guessed right.....hubby ate it for lunch the next day and loved it. I still tease him about it. I now mark "DOGS" on a piece of freezer tape on the lid to keep him out of the animals goodies. Only if you want to get back at your DH would I recommend this leftover recipe. Trin

Really, there wasn't much trouble at all to it, except getting the rice in metal cookie molds shaped as hearts for the kids and trying it warm to get it to the table. It's a standard meal (prep time). It was good. Flavours a little less than expected. You def. have to boil down the marinade for extra flavour for the rice but pretty good overall. Like I said, I forgot the salsa in the fridge and this probably brings a little extra to it. I think I will make it again as it is a good marinade (with chicken anyways).

Here is a delicious one by Jacque Pepin: Egg and tomato gratin 6 large eggs, preferably organic and free-range 2 Tbs good olive oil 2 medium onions, thinly sliced 4 tsp chopped garlic ¾ tsp dried thyme leaves ½ tsp salt ¼ tsp freshly ground black pepper 1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved 2/3 cup grated gruyère (or other good-quality Swiss-style) cheese 1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish. 2. Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and sauté for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. 3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve. Serves four.