For the longest time, I’ve been saying that I couldn’t wait until I had enough tomatoes to make my own sauce. I got my wish this year.
Our tomatoes did awesome. We had so many that we couldn’t harvest them fast enough. We had a few plants that never got staked up and just grew along the ground. Even with all that we lost, we still had more than we could imagine. The bucket below isn’t even all of them.
We decided to dedicate a Saturday to straining and canning what we thought would be jars and jars of pureed tomatoes.
A while back, C’s grandfather gave us his Squeezo Strainer. The postmark on it said 1987 so you know it’s awesome already. Even though it was used countless times, it still looked brand new. The Squeezo helped us by peeling and pureeing the tomatoes so when we were done, we just had to boil off the excess water.
“We’re going to be eating tomatoes in January!” C exclaimed.
Well, not really. We didn’t realize how many tomatoes you needed to have enough to last until January. Once the excess water is boiled off, you end up with about a half of what you started with. In this case, we ended up with 2.5 quarts of pureed tomatoes that can be used to make sauce at some point in the future. Despite all that hard work for just 2.5 jars, I’m happy for the learning experience. We finally got to use our pressure canner, which I’ve avoided touching out of fear that I’d blow up my house.
We’ve since tilled our garden, putting all of the plants back into the earth to help feed the soil. It had become so overgrown it wasn’t even manageable. The plants had started to slow production and the risk of getting bit by a snake wasn’t worth climbing through the brush. We still have our aquaponics garden with some really great looking Romas continuing to thrive, so we aren’t at a total loss. Before the summer is over, I’d like to take another crack at canning some more tomatoes for use during the winter, but if it doesn’t happen at least I can say I finally did it.