It may never end! Okay, maybe it will, but I’m afraid it won’t be this weekend. A batch of spaghetti sauce with meat calls for 30# of tomatoes. I already used approximately 30# from our garden and got 12 pints out of it instead of the 9 that the book says. I have enough left from our garden to do 1 more batch. The neighbors, Brian’s aunt and uncle, offered him what was left in their garden. He brought home one basket full that turns out to be just shy of one batch worth – and there is probably one or two more batches left down there. So add that all up and I have a minimum of 3 batches left to do, assuming I get to them before they rot.
The hard part is not the actually canning it is prepping the tomatoes. There are so many different ways to do this but here’s what I’ve been doing:
Put a few tomatoes in boiling water for 30 second to a minute.
Scoop them out and in to a pot of cold water with ice in it.
Pick them out one at time and peel off the skins with my fingers. They slip off quite easily.
I take a knife and cut of the top or scoop out the top and the bit of green inside (it depends, some of the smaller ones don’t have much to scoop out).
Then I tear them in half (like an orange) and use my finger to scrape out the seeds. If it is a very small tomato I just squeeze it in my fist to squish out the seeds and liquid.
All the good parts go in a big pot. I feed the rest to the chickens!