We've been coming inside with this many or more tomatoes every other day or so and they were starting to pile up! Some have been eaten, some given away - but what was I to do with all the others?
I remembered a sweet friend from church offering last year to let me help her can tomatoes, but I was on bed rest awaiting Rachel's birth. So, we got together this past Saturday and canned our little hearts out!
Note: Only a small fraction of the tomatoes we used were actually from my garden! The rest were from a local farm.
All my canning gear ~ ready for a fun day!
Here is what we made:
24 lb. tomatoes washed and quartered
1 1/2 lb. onion
1 c. olive oil
15-18 lg. garlic cloves, peeled
4 tsp. canning salt
1 tsp. pepper
Peel, seed and core tomatoes or run through a mill and set aside. Peel and chop onions and garlic and place in a pan with olive oil, cook over medium heat and until onions begin to turn a light golden color.
While cooking, puree tomatoes in food processor (unless already put through food mill). Puree onions and garlic and add to tomatoes. Cook over medium heat about four hours or until there is no visible liquid. Scrape foam off during cooking time.
Place one sprig basil in each jar and fill with sauce - add one tsp. lemon juice to each quart. Process quarts for 45 minutes and pints for 35 minutes. Remove basil when serving.
10 c. chopped, seeded, peeled and cored tomatoes
1 1/2 lbs. chopped onion
1 poblano and 1 long green pepper chopped and seeded
1 1/2 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
3 tsp. salt
1 1/4 c. cider vinegar
2 T. chopped fresh cilantro
Combine all ingredients in pan - bring to a boil. Puree some of the salsa and mix back in. Simmer 10 minutes.
Process 15 minutes for pints. Makes 6 pints.
* Note: wear gloves when chopping hot peppers!
We also made a yummy cream of tomato soup for the freezer, but I seem to have gotten home without the recipe, so will post that in the future.
I simply love canning - I think it feels so wholesome, homey and pure. And, you know that music to a canner's ears is the little pop when the lids seal after coming out of the canner!