This week I made tomato sauce
I had so many tomatoes this week they filled up both my 12 quart and 8 quart stock pots! I cooked them a little to make them softer so they go through the food strainer easier.
After they went through the food strainer I had about 10 quarts of juice to cook down.
I like to make my sauce a little thicker than what you buy in the store - I reduced it by more than half.
The finished product. You do want to add 1 tablespoon of lemon juice to each pint before processing in a boiling water bath for 40 minutes. I like to make a variety of sizes based on the recipes that I know I will use it in. I will use most of it over the winter for Chicken Chili - so I used the 24 oz. jars for the majority of the sauce.
I nominate you for canning queen! What a bountiful harvest and such a lot of work you have done processing it!
ReplyDeleteI was canning tomatoes for the first time and read that you have to cool the jars down as slowly as possible. So I turn the jars upside down for 30min and then put them in a cool with about 2L of boiling water in the bottom to preheat the cooler. The jars took 3days to cool down.
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