For the second year in a row after three other failed years, we have a bumper crop of tomatoes. Last year I put up about four years worth of tomato juice, sauce, chunks, salsa and paste. I hadn't planned on canning anymore tomatoes but with a bumper crop of tomatoes of outstanding flavor compared to normal, I just couldn't waste the opportunity. So I decided to try something new and make spaghetti sauce.
Normally I just open up jars of sauce and paste, add the other ingredients and spices, cook for awhile and call it good. But that still adds up to a couple hours of time from start to finish and my daughters love pasta and sauce. So I thought that if I did all that and canned it ready to go so all it needed to be was heated up, it would save a lot of time in my future. So that is what I did.
I ended up with four five-gallon buckets full of tomatoes and one full of onions and green peppers. It took me two days but I ended up with about 20 quarts and 20 pints of spaghetti sauce that probably rivals any that I have ever made before. That will hopefully be enough to last a couple years.
There are probably another dozen five-gallon buckets worth of green tomatoes on the vine. I'm not sure what I will do with them if anything. More than likely I will probably just give them away. It's a nice problem to have after several years without.