tomato sauce

We picked another 30 lbs of Rutgers and Brandywine tomatoes to add some flavor to the 50 lbs of Romas. After processing all 80 lbs of blanched tomato through a Squeezo strainer, we had 15 lbs of skins, seeds, and cores to dump on the compost pile (the chickens loved us). We cooked down 65 lbs of pulp and juice in our 3 stainless steel pots: 16qt, 10qt, and 6 qt - 32 quarts of tomato puree! Once we cooked it down by about 1/2 (to get it to the thick consistency my husband likes) and added additional ingredients, we ended canning 18 quarts of sauce and had about half a quart left over for supper tonight:



We used the "Seasoned Tomato Sauce" recipe from the Ball Blue Book, approximately doubled. We liked it but may try a more basic recipe and try to triple it, next time...we'll probably have enough ripe tomatoes by next weekend!