Monday, August 28, 2017

Canning

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.

9 comments:

Blogoratti said...

What a nice feeling it must be to have much more than expected. Greetings and best wishes!

sage said...

I did my first canning in over a decade this summer, making salsa, pickles and zucchini relish. But not nearly as much as you made. I am sure the homemade spaghetti sauce is wonderful!

Ed said...

Bogoratti - That is why I can excesses for those years when we don't raise enough.

Sage - We make salsa about once every three years and although I don't can traditional pickles, I do pickle lots of other veggies for consuming throughout the year. I have never had zucchini relish but it sounds delicious and a good way to use up zucchini.

Kelly said...

I tried canning decades ago, but no longer have a pressure cooker. Most of what I've done in the years since has only required a hot water bath. If you look back on my blog, you'll see several posts about pickled squash, which was always my favorite thing to make. This year, we didn't have enough for that.... just some for eating. We didn't have as many tomatoes, either, for a different reason, but still had enough for fresh salsa over the summer.

I definitely admire your hard work!

Susan said...

The nice thing about canning tomatoes, is that they last for years! I have used all my diced tomatoes but still have sauce and roasted tomatoes from years past. I am going to try (if the weather helps AT ALL) to can up some diced and that will do it this year. We have to take advantage of bumper crops!

Ed said...

Kelly - I do some hot water bath stuff too but prefer my pressure cooker if possible since it is much quicker and doesn't heat up the kitchen as much. I will have to look for your pickled squash recipe.

Susan - They do last for years. We still have a couple jars of salsa left from 2013 to finish off before we start into the salsa we made last year.

Kelly said...

Here's the post where I gave step by step instructions:

https://ksrgmck.wordpress.com/2010/07/27/pickled-squash/

Ed said...

Kelly - Thank you. It looks very similar to my sweet pickle recipe. I've never thought about pickling squash but next time I have some, I will give it a try.

Bob said...

Ah .. this post makes my mouth water! I absolutely love tomatoes fresh from the garden and sure wish I could take some of your abundant inventory off your hands! As well as the spaghetti sauce!