Tomato sauce: I’m dreaming of a red winter. WHAT a red winter! But winter is white not red. Yup a red winter. Guess I have some splainin to do. Yes, the official color of winter is white. White snow, white frost, white ground, white trees… But, in my kitchen it is red. I have red tomato sauce for my Classic Marinara, red pizza sauce, red tomato soup, and red Bloody Mary’s. Yup it’s going to be a red winter with the 25 quarts of tomato sauce I just finished canning from the tomatoes in my garden. Farmer Fred just kept bringing them in from the tomato patch, and before I knew it, we had canned 25-quart jars of tomato sauce. YUM!!!
Quick and easy summary of the process:
- Wash and cut the tomatoes up.
- Run them through the squeezo to extract the juice and pulp from the seeds and skin. Fred attached a drill to the squeezo to turn the auger instead of a hand crank.
- Boil the juice and pulp down until it is the consistency of spaghetti sauce.
- Put the tomato sauce in quart jars and add a teaspoon of salt to each jar.
- Process in a water bath canner for 20 minutes. (no pressure cooker required) tomatoes are a high acid food and safe to water bath process.
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