Skills You’ll Need Before the Apocolypse: Jarring Tomatoes.

I think it is safe to say that Fall has shown up to the party.

This is typically a sad time for me.  Not that I dislike Fall, but pretty much every year they end up bringing Winter, and I think I have made it clear how much I despise the cold weather.

There are a few lovely things about fall.  The fashion, the leaves, the breeze.

The beginning of Fall also marks the end of my good friend Tony’s favourite season: tomato season.

What do you do at the end of tomato season? You make the sauce.  And what do you do with the sauce? You put it on pasta.

Tony, he lika-da-pasta.

Tomato sauce season is a really big deal to my grandparents, and rightly so.  Every year they make enough sauce to feed the kids and grandchildren and carry themselves through the next few years of pasta.  That’s right… few years.

If I survive the end of the world {which I don’t believe in mostly due to my fear of dying} this is the house I want to be in. By the time I run out of food, the world will have re-populated itself again.

Jarring sauce is not complicated, but when you have upwards of a bushel of tomatoes you are going to want to call in the troops.

The first thing you have to do  is chop the tomatoes.  This is your opportunity to remove any blemished or rotten parts of the tomatoes as well as the stem.

*demonstrating excellent technique

Once they are chopped you want to stew the tomatoes.  Bring them to a boil and let them cook for 6-8 minutes.

You know they are done when it looks like this:

At this point your nostrils are experiencing pure bliss, and while I know you are ready to pour this all over your spaghetti right now, you aren’t done.

The choice word I will use to describe the equipment used for the next few steps is…authentic.

All you need is a large pale, a metal wire basket that is big enough to rest on the pale, and a giant white sheet.  “Waste not, want not” is the household rule.

What you need to do is strain all of the liquid from the tomatoes.  Sitting the wire basket on top of the pale and draping the sheet over the basket, pour in the stewed tomatoes.

The sheet acts like a giant piece of cheese cloth  allowing all of the water to soak through into the bucket below.

Once all of the liquid is drained you can move onto straining out the sauce from the tomatoes.

Your average tomato strainer looks like this:

…but I said authentic.

This machine has seen a lot of tomatoes.

If you are looking for the on/off switch it’s that light switch right there…just in case you were looking…

Remember: Waste not want not.

When you jar the sauce you want to make sure you are adding some friends to keep it company.

Sauce, meet basil. Parsley, meet sauce. Pepper, meet parsley. Sauce meet…

Fill the jars with sauce leaving about 1/2 inch before the neck empty.

Rinse and repeat until you have jarred all of the sauce.

Place lids on all of the jars and seal them by submerging them in boiling water for approximately 30 minutes.

When you are ready to eat the sauce, heat olive oil, garlic and onion in a saucepan.  Once your onions and garlic begin to cook (~3-5 minutes) add in you jar of sauce and bring to a simmer.  Add salt to taste.  Let the sauce cook for as long as you can possibly stand it. The longer you let the sauce cook the better it gets.

Tips for holding out while it cooks: fresh bread and a little bit of stealth.  If you get caught, there is no harm in a little taste testing to see if it is ready… or allow that person to join in with you in exchange for keeping their trap shut.

Best {smelling sauce in the world},




2 thoughts on “Skills You’ll Need Before the Apocolypse: Jarring Tomatoes.

  1. Pingback: 2012 | Little Red Delicious

  2. Pingback: Golden Gluten-Free Globes | Little Red Delicious

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