I spent all day Monday canning tomatoes and tomato sauce. We smoked them first with a little bit of cherry or apple wood chips, then added roasted garlic, basil, oregano, thyme, rosemary, paprika, salt and pepper and simmered for a couple hours. Short trip through the blender to smooth it out just a little, boil in the canner and we ended the day with 43 litres of various tomato products.
It’s going to be a good winter.
We’re doing ours in a couple of weeks. We usually just go with tomatoes and basil, without any smoke. Yours sound good, but more like a pasta sauce. I use ours for chili and other dishes, so best to go light on the herbs. Next week is peaches!
I think it would be a felony – and, more importantly, a terrible way to waste good tomatoes.:smack:
Need a better way to waste good tomatoes?
Political campaign season seems to have started…
–G!
You say tomayto
I say tomahto…
Yes the described additions were all for the pasta sauce. For the crushed tomatoes we added nothing but a touch of lemon juice because it’s the first time in years I’ve done canning and I’m being very cautious 