11/10/2023
Over 5 lb. of tomato sauce, canned tomatoes, and tomato broth from 65 lb of fresh homegrown paste tomatoes 😲
In the first picture is all the tomatoes I used for this canning session. The big bags are of Roma and San Marzano tomatoes that I harvested in August, September and early October and frozen in preparation for making this sauce. The rest were fresh picked. The jar in the background is about 3 gallons of tomatoes already blended up and ready to go before this picture was taken. I was hoping by placing them in the jar 24 hours before cooking them down that some of the water would separate from the meat of the tomatoes. In the end there was very little separation, probably not worth the effort.
But on the other hand, in the second picture, the tomatoes that defrosted after I took them out of the freezer naturally released a lot of their water and so I was able to simply drain it out of the bag.
I had to use two saucepans since my biggest one is still not big enough. The one on the left Is tomato sauce. The one on the right is just crushed tomatoes with nothing else added. After cooking the tomatoes down a bit and having some water evaporate, I eventually added the onion, garlic, salt, herbs, and just a little bit of sugar.
After all said and done ended up with almost 42 pints of tomato sauce, crushed tomatoes, and tomato broth. (Unfortunately some of the jars were cut out of the last picture).
Between this canning and some pasta sauce we made in July, I am hoping there is enough pasta sauce to feed my family until next year's tomato growing season