My tomatoes just started cranking. Last night when time came to make dinner, there was the harvest basket on the counter, waiting to be dealt with. I felt a wave of relief that my standards are low, I have never felt the need to skin and de-seed tomatoes! All I had to do was core them and chuck them in a pot. I left them to simmer for a few hours, then allowed them to “rest” overnight, developing the natural pectin to help thicken the sauce.
This morning I will reheat them to boiling, then whiz them smooth with my stick blender– skins, seeds and all– and jar them up. I have a super simple canning method that works great for small batches like this, I’ll be sharing soon in a live class.
Preserving season is gearing up! Are you ready? Any questions? Any class requests?
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