1/2 pound ziti or penne or other tubular pasta, cooked
1 Tbs oil
1 28 ounce can tomato puree
1/2 cup hot water
2 cloves garlic, sliced
1/4 tsp red pepper flakes
salt to taste (1/4 tsp?)
1 sprig of fresh basil
1/2 pound cooked ground beef
1/2 pound ricotta
1/2 pound mozzarella, cut into 1/4" cubes
2 slices provolone, cut into small dice
6 pounds Roma tomatoes
1/2 cup olive oil
10-20 cloves of garlic, sliced or crushed
10-20 basil leaves, torn into pieces or cut into shreds
salt to taste
pepperoncino flakes to taste
1 Tbs lemon juice per pint jar
20-25 4" cucumbers
12-16 heads of fresh dill (2 per quart)
6-8 cloves of garlic (1 per quart)
6-8 hot red peppers (1 per quart)
1/8 tsp alum per quart
1 cup coarse salt
3 quarts water
1 quart apple cider vinegar
grape leaves (1 per jar)