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Sunday, September 9, 2012

Tomatoes

This is approximately twenty pounds of tomatoes (one from the CSA, one from the Farmer's Market):


The following survived the initial wash and cutting off of bad spots:


The following did not:


After much mashing and boiling:


I managed to cover my counter with enough bowls and other equipment to run the results through a food mill.


In which the following did not survive:


And the rest made it here:






Where there was reducing, and then canning.    So, I have six quarts of tomato sauce - a four and half hour odyssey.

Things that I can control that I will do differently if I do this again:

I need a bigger cooking pot.    It actually took three pots (two and a second round of one) for the initial step.     And having two pots going while I reduced the sauce was a pain - especially since they conducted heat differently, and I was consistently having to adjust burners to keep them at about the same level of boil.

Thing I cannot control:

I really wish I had more than one big burner on my stove.     And more prep space.   But, I do live in an apartment, and really, for an apartment, I have it pretty good.    I'm just going to remind myself of that next time I do this...

I will say, I have a new-found respect for women like my grandmother that did this kind of thing on a regular basis, in bulk, because they did it to keep their families fed.    I was pretty much exhausted after just six quarts.    I can't imagine doing this all day for several days until it's all put up.

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