Last weekend I made 7 quarts of spaghetti sauce, 7 quarts of tomato sauce, and 6 1/2 quarts of thick salsa, as well as 4 quarts of lacto-fermented fermented salsa. The week before, it was 16 quarts of tomato soup. This weekend, I’ll make ketchup. I am harvesting about 50 lbs a week now! Please share more ideas for preserving the harvest! 🍅🥫
by Regular-History7630
7 Comments
Tomato juice. I can chili beans and love it when I can add a jar of juice with a pound of hamburger.
I made sun dried tomatoes. So good! I also made sauce & soup.
Share recipe please
Looks good. I’ll see you around mid-November. I’ll bring the garlic bread.
Canning anything to where it doesn’t require refrigeration spooks me too much to try. I know it’s not actually that crazy but I just don’t trust it. I made a lot of tomato sauce last year but I froze it all.
Tomato paste. You can reduce 20 lbs to about 2 lbs making paste in the oven. Can with a thin layer of olive oil on top and enjoy a deep, rich flavor when you add it to anything.
A-nice!