I have had several people inquire on how and why I do my spaghetti sauce the way I do?
I didn’t grow up canning, so everything I do I have learned from others or on my own through research. The recipe is from a “family” member, the method is one I discovered on my own and it works well for our family. Our garden never gives many tomatoes at a time, so canning as they come in is out of the question. Rather we wash them off and freeze them in gallon bags as they come in until we have enough for a canning day. It seems that a lot of people aren’t terribly familiar with this method, so I thought I would share a step by step process (as best I can) with you.
First we pulled all our tomatoes out of the freezer last night and dumped them into clean (food use only) five gallon buckets.
They sat out all night and were mostly thawed when we woke up.
I drained what water I could off of them before putting them on the stove.
Once on the stove I cut a bunch of onions and added them to the pots.
We let them simmer down for roughly 2-3 hours. (The first two photos are from starting, the second two are right before I sent them through the processor)
I ran all the cooked tomatoes through the processor and added all the seasoning to it and simmered it again for about an hour.
During this process we ended up with about 2 gallons of “trash” from the tomatoes. This will go back into our garden as compost.
While that was cooking with the spices, I had the fun job of cleaning up all the dirty dishes and work spaces.
When it was finished, we filled the jars and processed them for about 10 minutes.
And now we are enjoying the sound of “popping” as each jar tightly seals for the winter, and awaits its time for use.
He who gathers in summer is a son who acts wisely,
But he who sleeps in harvest is a son who acts shamefully.