So with the load of tomatoes on my counter I decided to try something new. Growing up, extra tomatoes turned into salsa. Currently, salsa sounds like heartburn to me so I was up for other options. I had froze some for cooking earlier, but now I wanted to try my hand at canning. My experience with canning has been occasionally helping others and doing grape juice earlier in the week. (So super easy and we’ve actually almost drank all 6 quarts we’ve made.) Canning spaghetti sauce would be a new adventure.
The first thing that happened was the water was shut off. I sat there for a second and stared at my tomatoes waiting to be washed and decided to run to the store. I went and bought one plant and a few stones and discover the sale associate at Wholesale Landscape Supply knew who I was. He helped me buy a van full of plants earlier. I’ve never actually gone to a store enough for people to know me. Guess I just needed a store I liked enough.
When I got back, the construction guys (who I believe were supposed to be done in July) had the water back on. So I went at it, blanching, peeling and squeezing tomatoes. I was interuppeted by story time (where my toddler suprisngly sat and paid attention the whole time) and lunch (which my visiting sister prepared). Eventually I had all the tomatoes cooked down, and seasoned. I tasted it and discovered that the difference between store and home-done tomato sauce is the same as store and home-grown tomatoes. They don’t really compare. I will being doing this again.
I followed the directions here. That site seems to have all the preserving instructions I’ll ever want. I’ve been there a lot during harvest season. The only thing that didn’t match was I had less than 15 lbs of tomatoes (mostly romas), and still made over 7 pints of sauce. Which might be because I did have mostly romas that are a whole lot more meatier. I froze the extra quart I had.