I began yesterday morning sorting through the tomatoes on the windowsill and counter pulling out the ones that are ripe. I washed them well, pulled the stems and piled them up for processing into sauce later in the day. I also grabbed a few of the frozen gallon bags of tomatoes from the downstairs chest freezer and placed them in the sink to thaw out:
We ran a few errands, did some groceries, and picked up some more freezer containers and canning jars for the weekend.
Once the groceries were put away, I chopped some garlic and onions and set them aside while we got busy with the tomatoes.
Have I mentioned that I love my new food strainer? It really cuts down on a lot of steps to making sauce. All I do is cut the raw tomatoes into small chunks and crank them through the strainer. The skins, seeds are separated out from the juice and pulp. Mine is a Victorio Food & Vegetable Strainer, but there are other similar products:
I got busy cutting up the tomatoes, and K cranked them through the strainer. It took about an hour to process all the tomatoes into juice and pulp and it filled my two largest pots. The house smelled so good as the sauce simmered all day and into the evening. It cooled overnight and was transferred into freezer containers this morning and stored in our chest freezer downstairs.
There are still a lot of tomatoes on the counter and more coming in each day. Another batch of sauce will be canned later for longer storage. I am also planning on making some salsa and a batch of ketchup.
First, I’ll be making a batch of relish and canning some of the bean harvest that came in this week.