Every Thursday, Robin at The Gardener of Eden hosts “Thursdays Kitchen Cupboard” where we can share posts on how we are using our garden harvests.
The only things remaining in the garden last weekend were leeks, green onions, and herbs. I had not harvested them because I was absolutely out of room in the freezer to freeze them. We have a chest freezer in the basement filled mostly with tomatoes right now. It was time to make some room.
I pulled out five 1-gallon freezer bags of tomatoes and placed them in a sink full of cold water to thaw out overnight:
Once the tomatoes were completely soft they were put through my Food Strainer and made into a batch of "Seasoned Tomato Sauce" (Ball Blue Book of Preserving) and canned:
There are still a lot of tomatoes in the freezer, but at least I made some room for the green onions and leeks from last week's harvest.
Although the gardening season is over, the canning will continue for me throughout the winter. There are still a good amount of this season's tomatoes, peppers and onions in the chest freezer waiting to be turned into sauce and salsa.
Join others at “Thursdays Kitchen Cupboard” at The Gardener of Eden and share a what you've been baking, cooking, canning, drying, or how you have used some of your preserved garden bounty.