It Was The Worst of Times; It Was The Best of Times

Okay, so raise your hands if you've ever canned tomato sauce.

Not many hands raised, huh? I think I know why.

Because it's a horrible, laborious, tedious, stressful thing to do, that's why. But MOST OF ALL, do you know why people don't do more canning of tomato sauce?

Because after a full day spent chopping (Thanks for the hints in the comments about involving the girls. They did most of the chopping. Well, you know, in a "running the food processor" kind of way.) and simmering:
and simmering some more
and then putting the mixture through a sieve and simmering some more:
and then bottling it and processing it in a water bath:
you might just look at the ten and a half cups of sauce that it took you all FREAKING day to make
and realize that you never added the lemon juice that would even out the PH balance and act as a preservative.


There was nothing for me to do but get dressed and go to Knit Night in an effort to restore my sanity.

So, today... I still have no idea what to do. Do I open all the jars (the reason I have such little jars is that I was preparing to make tomato relish and then I found out that you can't force a tomato to be something it's not. But since up here in New York, you have to order your canning supplies online, there wasn't time to order another set of larger mason jars.) and simmer the freaking sauce again and then add the lemon juice and process it all again? Or do I open up all the jars, cook up some spaghetti and get right down to carbo-loading in case I do a 5K in the next ten years?

PS: While Ana and I were staging the picture of me lying on the kitchen floor, Scout came by and stepped on my face. Because my day was not just not complete.