I made a double batch of ketchup (12 lbs. of tomatoes), and the rest of the tomatoes went into tomato soup.
I am afraid that neither ketchup nor soup is as thick as Rebecca's, so my idea is to open up a jar in winter as I need it and let it cook down on the stove as I putter around the kitchen. I do really love a warm kitchen full of good smells. I look forward to that aspect of my winter kitchen.
The tomatoes that I bought were definitely what is called "canning tomatoes" around here, or "seconds" elsewhere. They had some rotten spots. I cut away anything obviously black or seeping, and then I sniffed the tomato to see if I'd gotten all the smelly, bad flesh. I've found that tomatoes can be very tricky to see where the good leaves off from the bad, so I depend on my nose to sniff out the difference. My mom taught me to do this.
|the bad spots (ewwww)|
I've been slowed down this week by a bad cold and fever, but I'm on my feet again and tomorrow is pimento-canning day!
|left to right: tile saw with box, kids' paper detritus, cooling jars of tomato soup, |
a few jars of pickled peppers, canning notebook, and pressure canner;
busy place around here