1. Order a half bushel of tomatoes.
2. No, really, just do it, don’t think about it.
3. Because when they arrive, you’ll have to do something about it.
4. Problem solved.
(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.)
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!
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.
Thank you! Yes, I think I’ll start with plain old tomatoes — good idea.