Following the directions in the Ball Blue Book, I made tomato sauce yesterday with all the organic tomatoes we were given. I ended up with 11 quarts. Since 45 pounds makes about 7 quarts, I figure I was working with 70 pounds of tomatoes. Whew! I am game for more, but now that I've spent a whole day making 11 quarts, I have a much better idea of how time consuming preserving can be.
I went from 3 boxes of this…
…to 11 quarts of this (one jar is in the refrigerator).
I did deviate from the instructions in the Ball book. I did not skin or de-seed the tomatoes. I figure if God made the tomatoes with skin and seeds, then it is okay and probably even better if we would just eat them that way. 😉
This is what I did:
1) Wash and quarter the tomatoes, removing the stem blossoms. Puree the tomatoes in the Vita-Mix.
2) Cook down the tomatoes half-way. I didn't add a single thing to the tomatoes, as I prefer to salt and season when using them.
3) Fill the quart jars with hot concentrated tomato sauce, adding 2 tablespoons of lemon juice to each jar.
4) Add the lids and rings to the jars. Put the jars into the water bath canner (1/2 full of boiling water) and process for 45 minutes, fully immersed.
5) Turn off the heat; let the jars stand in the cooling water for 5 minutes. Transfer the jars to a towel on the counter. Let rest undisturbed for 18 hours.
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