Tuesday, September 11, 2012

Canning {Tomatoes}

As summer winds down and we ease into the fall, I find myself again scrambling to get this year's harvest preserved. I wasn't sure if I was going to even do any canning/freezing this year with all my time spent either at work or with Liam. Yet, when I started seeing Instagram and Facebook blow up with friends’ canning adventures, I knew I had to find the time to do some canning. 

The last two years I have been a bit disappointed with how my tomato sauce has turned out. It always seemed so watery and lacking flavor. It was edible, but didn't really leave a lasting impression. So this year I sought out a new recipe to try. One that had a better flavor profile, with more spices and with a kick. 

I have to tell you, this recipe did not disappoint. The hubs and I both LOVE it. I had a hard time not wanting to eat a bowl of it right out of the pot!

1. Gather all your ingredients


 
2. Peel the tomatoes. This was a new technique for me to try and it worked really well. Boil the tomatoes for 7-8 min then submerge them in a sink full of cold water. The skins should have cracked, making it easy to peel them off (apparently tomatoes skins should be removed when canning to get the best results).

3. After they are peeled, I chopped them up and put them in a big pot and brought to a simmer.

4. Chop up onions, peppers, mushrooms and garlic. Sauté them in a separate pot with some olive oil.

5. Once the veggies are almost completely cooked, I added them to the pot of tomatoes.

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6. Add all the remaining ingredients and let simmer for 2 hours. 

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Now that the sauce is finished it is time to can it (or freeze it).

I will follow up soon on my canning process.

What is your favorite way to preserve tomatoes??

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