On Sat, 16 Feb 2019 03:17:59 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 15, 2019 at 6:20:26 PM UTC-5, dsi1 wrote:
>> On Friday, February 15, 2019 at 6:02:28 AM UTC-10, Sheldon wrote:
>> >
>> > Yoose all should be embarrassed to advertise that yoose all buy that
>> > doodoo... it's very easy to make your own by the big potful and freeze
>> > portions... would be a much better product and would cost far less.
>>
>> People that think it's easier to cook up a giant pot of stuff than open a little can probably need to get themselves a better can opener.
>
>Not easier than a can, but not difficult. And a much, much better result.
>
>For me, canned and jarred sauces and soups are much too sweet.
>
>Cindy Hamilton

Perhaps they've improved some but the last time I tried jarred pasta
sauce has to be twenty years ago and it was awful. lacked any
semblance to Italian flavor and barely tasted of tomato, was just red
glop.

I find preparing a large pot (12 qts) of pasta sauce very easy,
practically cooks itself. I begin by browning a few shoulder pork
chops and/or saw-seege. Then toss in a couple large diced onions;
these days I prefer sweet onions. When the onion softens but not
browned add a full head of minced garlic... I much prefer minced, no
garlic press sludge. Then add ten cans of crushed tomatoes, a couple
three bay leaves, and a Tbls Italian herbs. Put to a slow simmer and
cook about an hour. Ladle into pint and quart containers. I do this
in winter so place in my garage to cool, then into the freezer.
Sometimes I change up the flavor by adding bell pepper, fennel seeds,
a bit of hot pepper flakes, whatever. Mange!