How to can tomato sauce

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1. Order a half bushel of tomatoes.

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2. No, really, just do it, don’t think about it. 
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3. Because when they arrive, you’ll have to do something about it.
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4. Problem solved.
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(Made a different sauce this year. 8 litres of tomatoes + 1 and 1/4 lb of butter + 4 onions + 4 tsp salt = butter tomato sauce. Yields 7 quarts. I doubled the recipe. Thanks to my friend Ann, for the recipe.)
What?! We went to another soccer tournament this weekend? Why, yes, yes, we did.
Patrolling the back yard

3 Comments

  1. I’ve never canned a thing, but am keen to give it a try. Is it worth investing in a pressure canner, or is a boiling water bath fine? Which do you use?

    Really enjoy your blog, by the way!

    Reply
    • Hi Em, thanks for commenting! I used a water bath, but a friend who is more experienced at canning says I should have pressure canned the sauce … (My friend Ann never has, however.) I would recommend canning plain old tomatoes, which is safe in a water bath. I usually put whole peeled tomatoes in jars with a hot pack, salt, and lemon juice.

      Reply
  2. Thank you! Yes, I think I’ll start with plain old tomatoes — good idea.

    Reply

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