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.
Project 1
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.
Thanks
Gotta to stir the pots.
Project 2
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.
Yum! I love tomatoes!
ReplyDeleteI remember you said you are allergic, Do they bother you to cook with them, or only when you ingest them?
I am pretty much o.k. unless I eat them. I do have some issues with my asthma if I am breathing the "fumes", like this week, when the whole house will smell like cooking tomatoes for days; but my meds keep that to a managable level.
DeleteMany years ago, someone at work left me a paper grocery bag full of ripe tomatoes, under my desk every morning. This went on for a full work week (Monday to Friday). I didn't have a canner or jars, and no spare money - but I did have small containers. I made chili-tomato sauce and froze it in small containers - when frozen solid, I'd pop it out into a zip bag and refill the container. We had enough to last all winter - a little taste of Summer in our soups, stews, and spaghetti! Good for you making that lovely homemade tomato sauce - so much better than commercially canned!
ReplyDeleteThanks Sharren, home canned tomatoes always bring to summer to mind with using them in winter.
DeleteAgain I'm amazed at your energy and ability to do tasks that would overwhelm me! Sure looks good, though, and I'm sure the sauce is yummy!
ReplyDeletewell, I was overwhelmed looking at all the tomatoes spread out in the basement, but 1 step at a time, and the work gets done.
DeleteHoly tomatoes! That's a heck of a job.
ReplyDeleteHow cool that you're giving tatting lessons to the neighbor kid!
The best tip I ever read for bottling tomatoes was to cut them and sprinkle with salt, then leave overnight. A lot of the water drains out, so they cook much quicker. When I've done that, I cook them up with onion,garlic, celery, sugar, dried herbs and some vinegar. (No more salt!) Cook for an hour and bottle. Great alone as a sauce, or in stews etc. You must be glad you did get the tomatoes to ripen with some TLC!
ReplyDeleteI will have to remember that tip about the salt Jane, there are still more tomatoes in the basement ripening, but not such a large batch. I will have to try the salt tip with them. Thanks
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