As you might have read from an earlier blog post I pick my tomatoes, remove the stalks and freeze so that when I am ready I can make one big batch of tomato sauce which I will can and use throughout the winter.
We have had our first rain of the autumn here in Seattle and the temperature outside is a cool 55 degrees F so it is time to make the sauce!
This years tomato crop was not as good as in previous years so I suspect I will not get more than a few liters of sauce, darn!
Here is my process for making tomato sauce:
Canned Tomato Sauce
First I start by dumping all the frozen tomatoes in the pot, just to defrost them and getting them cooking takes 3 - 4 hours so make sure you are ready for almost a full 8 - 10 hours of cooking.
You need to reduce the total volume by 60%, crazy I know but tomatoes have so much water and you need to cook this off so you are left with tomato goodness.
Once you have cooked down the tomatoes to a thick mixture it is time for you put them through a food mill. My food mill has three options from the biggest holes to the smallest, I use the middle option. Once I am through with this process I always find that I need to cook down the mixture a little bit more. You know it is ready to can when you don't see a separation of water at the top and tomato sauce. I have included a lot of pictures to help you with this process.
When it comes to canning you need to boil a pot of water, make sure your jar are sterilized. I use quart size jars and before adding the sauce you need 2 tablespoons of lemon juice. Fill the jars with the sauce leaving about ½ at the top. Put on the seal and lid and then process in the boiling water for about 45 minutes, leave them for an additional 5 minutes with the heat turned off before you remove them.
You should have a winter's supply of tomato sauce!