This morning’s tomato harvest pushed me over the edge. There was no more counter space to put them. Tonight the deck herbs can return to the deck and I will have plenty of collecting space, but not this morning. Since I was making pasta sauce, I prefer to pressure can, so down came the big canner, out came the instruction book for a refresher, out came the big sauce pot, chopping board, kitchen knives and ice water bath.
Tomatoes were removed from the freezer, peeled under running water and put in a large glass bowl to thaw. Fresh tomatoes were blanched for peeling, chopped and set aside. Onions, garlic, carrots, summer squash all chopped and sauteed til tender. The tomatoes were added to the pot with seasonings and simmered. Just before canning time, a few ounces of tomato paste were added.
The sauce was ladeled into 10 pint jars, just what my canner will hold and amazingly just the amount of sauce made and all processed for safe keeping.
The next batch will be diced chili tomatoes, the canner being a fixture on the stove top for weeks to come. A batch of plain tomatoes will likely be made, more salsa and pasta sauce until the tomatoes are all used up. We will eat well this winter.
Ten perfectly sealed pints cooling on the counter.