With an overabundance of tomatoes in the garden, especially a Roma variety, we decided to try our hand at canning some for a nice sauce.
Wow, I had no idea it take so many 'maters to can a decent amount of them! Of course, exactly what constitutes a "decent amount"? Good question.
At any rate, after skinning and cooking the tomatoes down, adding some onions, mild Cubanelle peppers and celery, we only wound up with two and a half quarts. Still, it feels good to have a couple quarts in storage for a cold winter's day.
Look pretty nice, don't you think?
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