So Tuesday night, between going to the farm, finishing a John Scalzi novel, and writing yesterday morning’s CSA post, I managed to can 8½ quarts of tomato puree that I did in the Squeezo on Saturday.
I’d rather have canned these the same day I puréed them, but when you’re busy you’ve got to do what you’ve got to do. I puréed my tomatoes on Saturday, about 35-40 pounds of them, which came out to about 12 quarts. then stuck them in the fridge. I kept some aside to make tomato soup.
My jars have been sitting out for a while since the dishwasher, so I rinsed them and put them in the canners to sterilize.
The purée gets heated before the jars are packed, Some in my small stock pot on the stove, and the more in the crock pot since I have two large canners on the stove and there’s barely room for the tiny saucepan to heat the lids while the canners are going.
About 2AM and I’ve finished processing. At least it’s done now…
Despite being completely sick of tomatoes at the moment, since I was eating them in quantity at almost every meal while they were coming in, I will be very glad to have these put up over the winter. They’re incredibly versatile, and also very easy to preserve. Do you can at home, and if so, what?