Canning season is finally here. The cauliflower, onions, garlic, and kohlrabi haven't done very well this year but to tomatoes sure have. We've had enough tomatoes to give some away and do three batches of canning.
Last weekend we made spaghetti sauce with no meat. It is a long process because you have to run the tomatoes through a food mill to remove the skin and seeds, then put all the ingredients into a pot and cook it down until it is thick. After it was all cooked down we only managed to get 4 litres of spaghetti sauce.
This weekend we opted for something simpler. We did one batch of 7
litres of canned tomatoes. All you have to do to them is blanch them to
get the skins off, put them in the jars, add salt and boiling water to
cover, and process. The second batch this weekend were flavoured
tomatoes. Not really stewed, as that requires some cooking, but canned
as above only with a handful of fresh herbs and a chopped pepper or two.
At the rate the tomatoes are coming in we'll be doing canning every weekend until they finally stop producing. I think that is great! This is the first year we have had a decent tomato harvest from our garden. As you know homegrown vegetable, especially tomotoes taste second to none.