Remember all the tomatoes from the Hoop House?
All those green ones we picked are starting to ripen. Of course some were bruised or damaged in some way and ended up getting fed to the cows, but last weekend, I started with about 30 qrts of cut up tomatoes and canned 20 pints of sauce and froze another 2 qrts.
This weekend, my stove looks like this
Once the tomatoes have cooked enough so that the skins let loose, I will run them through the sieve and then start cooking them down to sauce. It will take a few days because I can't let them cook while I am at work, but by tuesday eve, I should be able to can the sauce. Although it might take until wednesday, because we have been invited to the neighbors to watch the football game tomorrow. Can't leave the stove on when I am not at home. The pots of tomatoes will go out in the garage when they are not cooking. The temp outside is below 40 during the day and below freezing at night, so it is just like putting the pots in the fridge.
The tomato sauce I canned this past week was just tomatoes, I put in the recommended amount of citric acid, but did not add any salt or spices. If anyone has a favorite tomato sauce recipe, I would be interested.
Gotta to stir the pots.
While at the neighbors tomorrow, I will continue tatting lessons for their 9 yr old daughter. She has been practicing her chains all week. Yeah! another tatter.