|Plum tomatoes fresh from the farmstand|
I then pureed the tomatoes with a food mill like this one, though there are much better models out there (note to self: stop ogling things on the Lehman's site!). Next, I sterilized quart canning jars in the dishwasher and the lids and rings in a pot on the stovetop (leaving them in boiling water for about 10 mins). Finally, the jars were filled with tomato sauce and two tablespoons of lemon juice before I canned them in a hot water bath. The lemon adds acidity to the tomatoes, which the internet tells me helps prevent the tomatoes from going off.
|yummy tomato sauce!|
|the first four quarts of a total nine|
The biggest challenge in this process was getting pictures that weren't a garish orange color. I don't think our kitchen light favors the tomato... and I didn't want to use a flash.
|Bonus artsy shot - lets pretend it wasn't just totally out of focus!|
I am debating whether to get another box of tomatoes (assuming the cold nights haven't killed them all already) this week. If I do, I will probably can one batch more and freeze the rest. In years past I have only frozen sauce, but this year we seem to be short on freezer space. Also, I love opening the pantry door and looking at all that beautiful food... a little splash of red may be just what I need to look at come February, oh yes, I think so!