I had planned on a weekend of sewing since the weather was supposed to be cloudy and rainy... never happened. We saw some clouds, but there wasn't one drop of rain at Red Gate Farm... and I was really looking forward to no watering in the gardens.
What I did do was make my first batch of tomato sauce of the season.
This is my sixth summer here on the farm. This first year I had an overabundance of tomatoes and decided to make tomato sauce. I had purchased Ball's Blue Book of Preserving (for you Canadian readers Bernardin has a similar book) and it has been my preserving bible ever since. I admit, the first year I was intimidated by canning and only froze my tomato sauce. The second year I canned it in a water bath canner, now I use a pressure canner since I can my tomato sauce in little "jelly" jars I can fit 20-some jars in the pressure canner at once, instead of the 3 or 4 cycles it would take in the water bath.
It's a pretty easy process...
In my largest stock pot (mine is 8 qts), I start with a large onion, 5 or 6 garlic cloves, one large carrot and 2 stalks of celery. Saute that in a couple of tablespoons of olive oil.
I wash, seed and chop LOTS and LOTS of tomatoes. We're talking 50 or 60 romas.
Back into the stock pot to reduce by about one third... then I just follow my instructions on my pressure canner for sealing. I mostly use my tomato sauce for pizza, which is why I use small jars.
Fantastic sauce... try home canned some time.
Chris at Red Gate Farm