You know it makes you "giddy" silly.
You know it thrills your little heart to see the "fruits" of your labor.
Or in this case the veggies.
Now I ask you, you know its so.
Aren't these gorgeous!
Our little (an I do mean little) container garden,
is and has been delivering these sweet an I must say very pretty
I love these, I can just pick 'm right off the bush and eat 'm like candy.
This is pitiful puny almost embarrassing and by far the smallest
container garden we have ever had.
it has really surprised, and "showed-out"
just about more than the two of us can eat, nah let me take
that back, we are managing very well in the eating
department, maybe a bit too well, yikes.
Oh wait, you can never really eat too much, if you really
love a certain foodie, can you.
Well lets hope not, cause tomatoes are a fav
big, little, red or green (cant get enough fried green maters either).
I mentioned in a previous
about Moore Farms.
We can drive about 15 - 20 minutes
and pick a 5 gallon bucket of the best tasting tomatoes,
and the cost is only $7.
That is a lot of tomatoes for two.
Even though hub's picked mostly green, the tomatoes ripened quickly.
Time to do something and fast.
We canned or "put in jars",
never really understood why we say canned,
when really we put in jars.
15 pints to be exact, some of the best tasting tomatoes sauce (I know for fact about the tasting part cause I sure done a lot of that)
How To Make Basic Tomato Sauce with Fresh Tomatoes
What You NeedIngredients
15 pounds ripe tomatoes
1/4 to 1/2 cup lemon juice or red wine vinegar
2 teaspoons salt (optional)
6 1/2-quart or larger Dutch oven or stockpot
Knife and cutting board
Food processor or blender
Jars for canning or containers for freezing
- Boil a pot of water and prep the ice bath: Bring a large Dutch oven or stockpot of water to a boil over high heat. Fill a mixing bowl with ice and water and set this next to the stove.
- Prepare the tomatoes for blanching: Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit.
- Blanch the tomatoes to peel them: Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with the slotted spoon and plunge them into the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another mixing bowl as they cool.
- Strip the peels from the tomatoes: When finished blanching, use your hands or a paring knife to strip the skins from the tomatoes. Discard the water used to boil the tomatoes.
- Roughly chop the tomatoes: Working in batches, pulse the tomatoes in the food processor. Pulse a few times for chunkier sauce, or process until smooth for a pureed sauce. Transfer each batch into the Dutch oven or stockpot. Alternatively, chop the tomatoes by hand. Process through a food mill for a smoother sauce. For a very chunky sauce, skip this step entirely and let the tomatoes break down into large pieces as they cook.
- Simmer the tomatoes: Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency you like.
- Stir in the lemon juice and salt: When finished cooking, stir in the lemon juice or vinegar and salt. A quarter-cup is necessary to ensure a safe level of acidity for canning. Add more lemon juice or vinegar to taste.
- Preserving option 1 — freeze your sauce: Let the sauce cool, then transfer it into freezer containers or freezer bags. Sauce can be kept frozen for at least 3 months before starting to develop freezer burn or off-flavors.
- Preserving option 2 — can your sauce: Transfer the hot sauce into sterilized canning jars. Top with new, sterilized lids, and screw on the rings until finger tight. Process in a pot of boiling water for 30 minutes. Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to 3 months. Canned tomato sauce can be stored in the pantry for at least a year.
this was actually very easy and down right fun with help.
Yes, those are helping hubby hands.
We followed those simple easy directions (I googled-I'm a google guru, teehee)
making an "x"
then place in boiling water bath for a few minutes really works very well,
the skin slides right off.
I also cooked a slow and longer than directions an also added a tablespoon or two
dry Italian blend seasons.
Our kitchen smelled incredible.
Can't wait to make spaghetti, or lasagna or chili, or ......
the recipes are endless.
If you have ever canned (or put in jars)
isn't that "pop"
music to your ears.
After all is done an everything is all cleaned up, and your hearing
Yep, that is 15 "pop's".
did you just count them, bahahaha.
Don't laugh, that's very important.
if your not getting that "pop"
your not getting a seal,
if no seal,
better put that in the refrigerator.
The ones that seal will last over a year in the pantry,
But the ones that "don't"
put in the fridge, for goodness sake don't
lose a drop of this
It is my friend too precious.
AND TOO GOOD!