Am I the only one whose kitchen is a total disaster area when I'm doing major canning?
Right now, I've got three large pots of tomatoes, squash, onions and garlic on the stove, simmering down into spaghetti sauce. There is juice and seeds all over the table, the countertops and floor. There is burnt schmutz all over the pots and stove and spatters on everything close by.
It's inelegant, but real. [#marthastewart'sstaffdoesn'tlivehere] And will be real tasty, too, in a few hours.
