Post by Big Joe on Oct 6, 2023 16:02:54 GMT -5
OK we are still doing tomatoes, lol. Today we tried to get room in the freezer by using frozen tomatoes. To start when we freeze maters we wash and core them (usually) then pop them in gallon sized bags and toss in freezer until later. In this case the 22lbs was 5 1-gallon sized bags filled with from cherry to beefsteak - some fist sized maters.
Pizza Sauce
22 lbs tomatoes (fresh or frozen)
3 c chopped onions
6 tsp minced garlic
1/4 c olive oil
2 tbsp + 1 tsp dried basil
1 tbsp dried oregano
1 tbsp dried thyme
1/2 tbsp black pepper
1/4 c brown sugar
2 tbsp canning salt
1 tbsp red chili flakes
2 tsp garlic powder
1/2 tbsp bottled lemon juice per half pint
Saute onions and garlic in olive oil until onions are soft.
Peel tomatoes and core the tomatoes, half or quarter and add to pot with seasonings. OK here, we don’t mind the seeds but if you do, run them thru a mill to remove the seeds. If using a mill skip the peeling and let it do the work.
Simmer for at least 30 minutes then blend (emersion blender - doing this in a standard blender takes forever) until smooth. Cook down until desired thickness, usually about 1/4 to 1/3.
Prep 24 1/2 pint jars - 12 pints
Add lemon juice to jars and fill to 1/2 inch headspace. Wipe rims with vinegared towel. Place lids and rings on fingertip tight.
Water bath process half pints and pints 35 minutes, adjusting for elevation. Remove and set on a towel or rack to cool, check seals and wash and label then store.
Note:
If using frozen tomatoes - let set out to thaw, overnight for us. We cut the corner off the zip-lock bags and drain the liquid; we reserve this for other things. Not keeping the liquid helps lessen the cooking down time. Also, when unthawed they peel very easily.
Ok, we did two batches and got 17 1/2 pints and 10 pints actual. The pint batch was a bit looser than the 1/2 pints. Also we started at 9 and the cook down time was approximately 4hrs. So, it's not a rush job here.
Pizza Sauce
22 lbs tomatoes (fresh or frozen)
3 c chopped onions
6 tsp minced garlic
1/4 c olive oil
2 tbsp + 1 tsp dried basil
1 tbsp dried oregano
1 tbsp dried thyme
1/2 tbsp black pepper
1/4 c brown sugar
2 tbsp canning salt
1 tbsp red chili flakes
2 tsp garlic powder
1/2 tbsp bottled lemon juice per half pint
Saute onions and garlic in olive oil until onions are soft.
Peel tomatoes and core the tomatoes, half or quarter and add to pot with seasonings. OK here, we don’t mind the seeds but if you do, run them thru a mill to remove the seeds. If using a mill skip the peeling and let it do the work.
Simmer for at least 30 minutes then blend (emersion blender - doing this in a standard blender takes forever) until smooth. Cook down until desired thickness, usually about 1/4 to 1/3.
Prep 24 1/2 pint jars - 12 pints
Add lemon juice to jars and fill to 1/2 inch headspace. Wipe rims with vinegared towel. Place lids and rings on fingertip tight.
Water bath process half pints and pints 35 minutes, adjusting for elevation. Remove and set on a towel or rack to cool, check seals and wash and label then store.
Note:
If using frozen tomatoes - let set out to thaw, overnight for us. We cut the corner off the zip-lock bags and drain the liquid; we reserve this for other things. Not keeping the liquid helps lessen the cooking down time. Also, when unthawed they peel very easily.
Ok, we did two batches and got 17 1/2 pints and 10 pints actual. The pint batch was a bit looser than the 1/2 pints. Also we started at 9 and the cook down time was approximately 4hrs. So, it's not a rush job here.