Tuesday, September 7, 2010
I picked up a half bushel of tomatoes from my CSA last weekend and made tomato sauce. I thought I'd only have seven quarts, but the half bushel ended up making ten (one jar didn't seal and ended up in the freezer).
When I can tomato sauce, I do it the laziest way possible, because ... well, because I just don't have a lot of patience, really, but also because I just don't have a lot of extra minutes to spend in the kitchen. Basically, I quarter the tomatoes, cut off the stem and blossom ends and cook them until they're soft. Then, I send them through the food processor, pour the liquid into jars (with two tablespoons of lemon juice per quart jar), and process the jars in a boiling water bath for forty minutes.
And as long as I was sealing jars of tomato sauce anyway, I figured I might as well seal the sauerkraut, too.
Ten jars of tomato sauce and two more sauerkraut - not bad for an afternoon's work ;).