Five years ago, we canned tomatoes. I forgot it was that far back!
We had an ample bounty of tomatoes this week, far beyond what we could eat. After four rounds of BLT sandwiches, it was time to save some fruit for the future. Both of our freezers are full, so the easy route -- blanch the tomatoes, toss in a freezer bag, then place the bag in the freezer -- is out.
This time around, I put up crushed tomatoes using three varieties, including a yellow tomato. Here's the near-sauce, ready to go in the jars:
After a long wait for the water to get to temperature with the pint jars, I was in business. We had enough tomatoes to put up 9 jars worth, which was good, considering all I could fit in the canner was 9 jars!
I quickly filled the jars with the crushed tomatoes and then set them to boil away for the next 35 minutes.
Here are the jars, fresh from the canner. I must have done something right because as the jars cooled while I took this picture, in quick succession, every jar "popped", indicating a positive seal.
Maybe in a few more weeks, we'll have more tomatoes for canning. Our plants are still producing -- especially the cherry tomatoes!
Menard's must have replenished their supply of canning jars. Your certainly have a pretty variety of sauce colors :)
ReplyDeleteSurprisingly, those were from our stock of jars in the basement. Circa 2015, Ball placed on the market some "heritage" colors: blue, green, and purple. They were pint jars, which are too large for jam. Those jars were used only for decoration in our house, never for food. Glad to put them to their intended use!
ReplyDeleteThe sauces look great!
ReplyDelete