On Sunday, I made an Heirloom Tomato Ketchup from Cooking Light that turned out pretty well, although it took much longer to reduce down, probably because I tripled the recipe. I used 9 pounds of tomatoes and came away with 5 half-pints of ketchup.
Monday morning, I canned the San Marzano Roma Tomatoes from our CSA, into pint and quart jars. After peeling and quartering, I brought the tomatoes to a boil, then poured them into jars and proceessed for 10 minutes in a boiling water canner. The tricky part happened when my daughter’s play date forgot to get off the bus, so I had to call the school, at the same time I was filling jars. Got the jars filled, lids and bands on, then sprinted back to the bus stop to pick up our friend. Phew!
My garage storage shelf is now full of 11 quarts and 11 pints of quartered tomatoes. Oh, I love that feeling of accomplishment. Now, I need to see if I can get my hands on some more tomatoes, so I can try Alanna’s Slow-Roasted Tomatoes.
Are you canning any of summer’s bounty this year? I would love to hear about it (and get inspired!)