Speaking of canning, I've heard of some interesting things people do---using Kool-Aid to can imitation stuff. Like green tomatoes and raspberry Kool-Aid to make raspberry jam. And the other night I tasted "crushed pineapple" they bottled using zucchini and pineapple Kool-Aid. Heaven knows I have enough zucchini for that--but the husband isn't quite convinced it is a good idea. I haven't ever noticed pineapple Kool-Aid but the next time I'm at the store I'm going to look for it, and perhaps give this zucchini pineapple a try.
Do you have a good spaghetti sauce recipe?