haardvark: (food!)
[personal profile] haardvark
7 qt tomatoes jarred, 7qt more about ready to go.

While I was doing that, ms'v went out and bought another bushel.




If you can get San Marzanos over Romas   I highly recommend them.  They make thicker sauce more quickly, and they are long and narrow so they fit well into the grinder without jamming or needing to be forced.

We had 36qt up last year and ran out in early summer, so I suspect we ain't done yet...

Date: 2012-09-09 03:51 pm (UTC)
From: [identity profile] akatsukami.livejournal.com
Canning tomatoes is definitely evidence of brain damage!

Date: 2012-09-09 08:35 pm (UTC)
From: [identity profile] haardvark.livejournal.com
Ah, but the payoff...

Date: 2012-09-09 09:38 pm (UTC)
From: [identity profile] rue_deday.livejournal.com
San Marzanos are real thing, tomato-wise? I love being a middle class white guy from the United Statesian mid-west because there's always something new to learn.

I like Romas on sammiches. They are tasty, and easy to get around here.

Date: 2012-09-09 09:51 pm (UTC)
From: [identity profile] haardvark.livejournal.com
I gather from wikipedia and elsewhere that they are an heirloom variety prized for sauce, e.g. the only tomato allowed to go into official pizza napoletana etc. Dont' care so much about the pedigree, but they process and sauce very nicely and make tasty tasty stuff.

Date: 2012-09-10 02:27 pm (UTC)
From: [identity profile] crankyasanoldma.livejournal.com
I remember canning tomato sauce with my mom one year. It may have been more than one year, but I wouldn't be surprised if after one year of that my mom stuck with pickles. It was just such a mess, tomato pulp everywhere.

Date: 2012-09-10 03:03 pm (UTC)
From: [identity profile] haardvark.livejournal.com
It certainly helps if you are not in a family which, er, puts a high value on a spotless kitchen.

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