Step 1: Harvest some tasty tomatoes.
Step 2: Clean and sort tomatoes into 'good'- for eating now, 'medium'- for sauce making and 'bad' - to feed to the chickens.
Step 3: Chop up 'medium' tomatoes, removing any bad bits, into a pan, bring to the boil and then simmer for 60-90 mins.
Step 4: Bring another large pan of water to the boil and immerse the clean jars and lids in the water for about 5-10mins. Then carefully remove the sterilised jars from the boiling water, being careful not to touch any surface the food will be in contact with.
Step 5: Add 2 tablespoons of freshly squeezed organic lemon juice into the sauce.
Step 6: Ladle sauce into sterilised jars (we used a metal ladle that we'd also sterilised in boiling water before using):
Step 6: Screw on lids and then careful place the sealed jars back into the boiling pan for 20 mins:
Step 7: Voila... Tomato Sauce! Our first winter preserving! (other than dehydrating soups for thru-hiking).
NOTES:
1) We were very grateful to our host for use of the tomatoes, the jars and the kitchen to have this first experience at preserving!
2) As it's our first attempt we are definitely going to reheat well and bring to back to boil before we use it. However the website we followed reckoned that you can keep it for up to a year.
3) We'd like to say once again that this is a record of our own first attempt for our diary and in no way meant to be a comprehensive guide to making tomato sauce and safe food preservation. Please consult a more comprehensive information resource if you want to make preserves.
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