greenstorm (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
greenstorm) wrote2022-10-04 08:33 pm
greenstorm) wrote2022-10-04 08:33 pm
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More for later
Canned a box of tomatoes today, roughly 17lbs or so after bad bits were cut out (they'd been waiting for Josh to leave so I could give them attention).
Popped them in the oven in the biggest pot for a day on 300ish, strained them through the chinois to get a (thinner than I like) sauce, added some finely processed jalapenos, hot peppers, and celery as per the minnesota mix recipe on healthy canning (omitted onion, added a touch more pepper) and cooked with a couple bay leaves in there for about an hour. Canned with citric acid as per the recipe, water bath 40 mins for 500ml jars. It it definitely on the spicy side for tomato sauce, but isn't anywhere near condiment spicy, so should be perfect. Maybe I wish I'd put a touch of garlic in instead of the onion, or dried garlic powder. I guess I can do that on the far side.
15 jars.
Makes for a lateish night though.
Need to figure out what I'm doing with the rest of the peppers, they can't all go in sauerkraut.
Popped them in the oven in the biggest pot for a day on 300ish, strained them through the chinois to get a (thinner than I like) sauce, added some finely processed jalapenos, hot peppers, and celery as per the minnesota mix recipe on healthy canning (omitted onion, added a touch more pepper) and cooked with a couple bay leaves in there for about an hour. Canned with citric acid as per the recipe, water bath 40 mins for 500ml jars. It it definitely on the spicy side for tomato sauce, but isn't anywhere near condiment spicy, so should be perfect. Maybe I wish I'd put a touch of garlic in instead of the onion, or dried garlic powder. I guess I can do that on the far side.
15 jars.
Makes for a lateish night though.
Need to figure out what I'm doing with the rest of the peppers, they can't all go in sauerkraut.