Monday, September 2, 2013

Make Tomato Sauce for Basically Free

And so it begins. The season of tomatoes. The primary reason I moved to a community garden plot two seasons ago was to have the capacity to grow enough of my own tomatoes to can a year's worth of diced tomatoes and tomato sauce. Last year, I succeeded but I also tossed the skins, cores and scraps of my first few batches because I didn't know any better!

Since then, I have been enlightened by Erica over at Northwest Edible Life. It turns out, you can save all those scraps and turn them into sauce - and even if you bought your tomatoes, it's basically free since the sauce is from things you would have thrown out anyway!

I follow Erica's directions but do a couple things differently.
  1. I use a slow cooker
    I cook my initial batch of scraps on high in my slow cooker, blend it and strain it into a different bowl. Then I rinse my slowcooker and put everything back in. I cook it on high without a lid until reduced to the thickness I like (about half).
  2. I use a pressure canner
    I prefer pressure canning tomatoes in part because it's faster but also because I grow different colors of tomatoes and am unsure of their accidity levels. I just feel better about canning them in a  pressure canner instead of a boiling water canner due to the acidity issue. If you want to try this, too, process pints 20 minutes and quarts for 25 minutes at 10 pounds of pressure.



Find the directions online at Northwest Edible Life: Stop Throwing Away Free Tomato Sauce

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  1. Thank you for the tips Carissa! I had never thought of canning tomatos (bad Malia!)... I appreciate your post!

  2. Great reminder!! Thank you for sharing on Foodie Fridays! :)


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