Seeing red
I purchased 140 pounds of roma tomatoes and yesterday I processed them into 80 quarts of ground tomatoes and tomato halves to be used over the next year. Alex helped by riding with me to get the tomatoes and then loading and unloading them in and out of the van. GH helped me round up my supplies and made an emergency trip to the hardware store for canning domes. Powered by extra espresso and a well loaded iPod I managed to make short work of these babies and finished the job in 6 hours.
For those of you that haven’t canned tomatoes and are curious I’ll give you a quick overview of my technique*.
- Load dishwasher with jars and lids and run on the sanitize cycle with heated dry.
- Wash the tomatoes.
- Cut their heads off.
- If processing as ground tomatoes run them through the food processor, skin and all. Fill jars. Add a dash of lemon juice and salt.
- If processing as half tomatoes, cut them in half and stuff them into the jars and top off with a mixture of water, salt, and lemon juice.
- Clean the rims of the jars and place a hot dome lid on top of each. Screw on the ring.
- Using a steam canner load 7 jars in and bring to boil.
- Once you’ve got a good boil, set the timer for 30 minutes.
- When the timer goes off remove the jars, refill canner and process another batch.
*NOTE: my technique is not similar to the USDA or FDA methods or recommendations…I’ve done it this way for years with great success.
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11 Responses to “Seeing red”
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Very impressive. I’ve been making slow roasted tomatoes plus various tomato sauces to freeze around here.
My goodness — 140 pounds of tomatoes! I’ve managed to do 10 pounds of roasted tomatoes, but not a single batch of canned ones. Wow!
Vanessa, I love the photo! Ack, that’s a lot of tomatoes…I usually blanch, peel, puree and freeze in bags–approximately 28 ounces each, like a large can. I think the biggest batch I’ve ever done was 40 pounds, so kudos to you! Most of it is used for various pasta sauces, but I’ve made some good tomato chutney and a really delicious Indonesian tomato sambal (my Dutch husband cooks Indonesian quite a bit). Did you get the tomatoes from Barb and David?
Wow…you are hardcore–and in six hours, no less! Last summer I did tomato confit (following instructions on Chez Pim) and my 8 small jars barely lasted thru February–and now I’m in a place that actually has winter, so I’ll have to do more this year. As for the USDA/FDA instructions, I figure I’ll know if a jar isn’t good to eat, right? Black fungus and funky smell…
I like your method! None of mine are FDA approved, either. I never processed my pickles. just had hot brine and jars, and never processed my tomato juice - just had boiling hot juice.
Damn, and we’re still alive!
If only I still had my gardens and heirloom tomatoes Vanessa!!! Looks like you were very busy with the jars lined up like little soldiers. I have also tagged you for a MEME because your name began with the letter “V”.There are only so many hours in the day for blogging so participate only if you care to. Check out my answers someday when you have a spare moment from canning!!!!
You are crazy in the best possible way, I can’t believe you processed 140 pounds of tomatoes!
did you get these from your CSA farm?
Kalyn, yes indeedy…we’ll be eating well this winter.
Lydia…well I do get carries away sometimes.
MadLisa, I’m going to have to look into that Sambal thing. Nope the tomatoes came from a produce stand up in the Dells called the Country Bumpkin…they take phone orders and they do the picking…my heros.
Erin and KatieZ…we don’t need no stinking guidelines..eh!
Valli, busy…why yes, I was. Thanks for the tag…I’m behind on those and I owe Bril one too.
Bril, crazy…why, yes I am…thank you! I thought of you when I did it…it seemed right up your alley.
Andy…nope, Country Bumpkin Produce stand in the dells.
Hot damn, that’s a bunch of tomatoes. Is this what you do to gear up for the months of cold? I was actually thinking about going the freezing route with some veggies since I’ve moved back to NE…
Any tips?
Jef, freezing would be simpler, but I’ve found the flavor is so much fresher and intense when they’re canned…also easier to deal with when I cook. Besides…my freezer is full of a beautiful 1/4 side of beef.
Hey I’m glad you’re back in blogland.