This morning I made more tomato sauce to try and deal with the abundance of our crop. I've frozen sauce, paste, diced, chunked, and whole tomatos and dried tomatoes.
To make thick sauce, I cook the chunks for about 30 minutes, then puree it and finish it in the oven for a couple of hours to thicken it. I wasn't pushing down hard enough on the blender cover when I pushed the button and it popped up spraying hot sauce went everywhere including my forehead which now is sporting a large blister.
These are some of the offenders: Lemonboy, Purple Russian, Japanese Trifele and Missouri Pink Love Apple.
Not canning - that is too hot. I've been just freezing them this year. We probably won't even process our salsa, because my stepson can eat about a quart a day if he is well supplied with chips.
Ooooooh, I misread that. Hope you got a cold pack on that right away. Bah to kitchen mishaps! I got one of those vita-mix blenders. I like the way the top latches down plus you tamp the stuff down through the lid with a plunger. Knowing me that thing has probably saved my face and my cabinets from many a mishap.
HamsterFan, do you make it yourself? I have a recipe in my Ball canning book, but have never tried it. We've only made apple butter and watermelon jelly before.
Absolutely : ) Type of tomato should not matter. I will have to dig through my recipes and get back to you - remind me if I haven't responded in the next couple of days.
