love apple seem to love when they should ripen – and it ’s never at a convenient time . I ’ve been traveling for the past three weeks ( a couple misstep to both New Mexico and California for work and pleasure ) but I ’ve been home every weekend for a day or two to do laundry , re - take and to ‘ put - up Lycopersicon esculentum , which this class , have decided to not only ripen when I am at my most busy , they have also decided to become a bit of a bumper harvest ( which I have no estimate why , as we have had a very moth-eaten and pissed summer ) . Really though , I am not complain – as come this wintertime , we will have lots of heirloom tomatoes canned whole , crush , sauce , salsa and stew . Since again this weekend I am just overhear up on post , emails and yes … .. tomato canning , here are some pictures from last weekend ’s bounty . chatter for more :
Most of the tomatoes will be put up whole , a household favorite since I was a young . Any extra tomatoes are being treat into tomato sauce . My sauce is nothing fancy , ( unless you debate 14 different kinds of heirloom tomatoes fancy ! Well , OK … .I reckon a footling fancy . ) Most importantly , everything in my sauce comes from our garden -except the olive oil .
I have no idea why some many of the tomatoes in our garden this twelvemonth are thoroughgoing , but again – not complaining ! I try on to organise tomatoes by size , appropriate the most uniform 1 for whole tomatoes , and others for sauce .
I start by processing the whole tomato – skin and all , even the seeds in a Vitamix liquidizer – Julia may frown , but it ’s just a lot easier , and we do n’t mind a few seeds ) . I expend lots of garlic , basil , bay leaf and parsley from the garden , with a cutaneous senses of cultivated celery leaf for flavor . A few red peppercorn perhaps , and one or two hot chili ’s .
Every herbaceous plant in my sauce comes from the garden .
The sauce is them reduce down for a couple of hours until compact , and then add to clean canning jar .
When canning sauce , citric acid or lemon juice needs to be added to each jar to keep the acidity level high up . I practice 1/2 teaspoonful of citric Elvis rather than bottled gamboge succus , as I prefer the flavor to lemon juice in Lycopersicon esculentum product . Citric Acid had no spirit .
Tomatoes intended for canning whole , or in quarters are first skinned by placing into a pot of boiling water for 30 seconds , and then into an ice bath . I cut an X in the bottom of each love apple before placing in the red-hot piddle tub . It makes the peel easier to peel off . I do n’t skin the skin on the tomatoes that go into the sauce , as the Vitamix blender take on upkeep of that for me .
Once removed from the hot weewee bath , the jolt cool down on a dry kitchen towel on a wood board , away from potation , and the cold-blooded granite counter . As you’re able to see , I tried to keep some yellow and orange heirloom tomatoes separate because they are so beautiful force out in separate colors . Others are just assorted up varieties . Come January when the C. P. Snow is fall , and any idea of the summer garden remain month away from reality , we really wo n’t care what color they are , when we rain buckets their cool , salty contents into bowls to accompany hearty wintertime dinners . Sunshine in a jounce .
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