Have fun! We are still waiting for tomatoes to turn. Got about 560 million tomatoes, but all are green :baby04: (actually some are just starting to turn).
It's worked out great, though. We picked the last of the green beans (for now....last planting has yet to even flower) and the cukes are about done, so tomatoes slow to turn has been actually a blessing.
I just froze 42 individual packets of pizza sauce. The sauce is nothing special, I use a turkey fryer to blanch the tomatoes, then put all through a crank type food mill, then all goes back in the turkey fryer to boil down. Then add salt to taste. I add seasonings after the sauce goes on the pizza, usually just some oregano.
Everything is done outside so the kitchen stays cool.
Sometimes the bottom scorches, but as long as you don't stir it up it's still good. I call it my special smoky pizza sauce!
My pizza sauce is the same deal, only we don't blanch and peal the tomatos, I cut them if half, squeeze the seeds out, run through the food mill and can......seasoning goes in when it goes on the pizza.
I usually just freeze them whole. I have found that buying the large cans of tomatoe sauce at $.38 ea is very worth while. The cosat of propane being $3 a gallon brings the expense of canning way up. I feeze must thing. I do have a large chest freezer plus a smaller one. Don't know what will happen this fall when we butcher the pig and cow.
Yeah, every year we say that we are going to just buy sauce because it is cheap enough, and we end up canning up a bunch anyway. I don't have enough freezer space to freeze tomatos, and I like the looks of canned food on the shelf
This is my Mom's pizza sauce recipie. Tasts pretty good.
12 cups chopped ripe tomatoes (Roma tomatoes give thickest results)
1 cup chopped onion
3 cloves fresh garlic, minced
3 tbsp chopped fresh oregano or 1 1/2 tsp dried
1 tbsp EACH fresh basil and celery (or 1/2 tsp dried)
2 tsp sugar
1/2 tsp black pepper
2 bay leaves
2 tbsp lemon juice
1/2 tsp salt
Combine tomatoes, onion, garlic, oregano, sugar, pepper and bay leaves in a large stainless steel pot and bring to a boil over high heat, reduce heat and boil gently uncovered untl very thick (about 1 1/4 hours), stirring frequently. Press through a food mill or coarse sieve to remove seeds and skins. Add lemon juice and salt.
Remove hot jars from canner and ladle sauce into jars to within 1/2 inch headspace. Process in boiling water bath for 35 minutes for half-pints or pints from reboil. Makes 4 cups
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