|photo credit: sunset.com|
Maybe some other's will get something out of this...humor, maybe :) But I'm posting this mostly to remind myself of this process so I don't have to re-learn it AGAIN next year!
So. Start with a billion pounds of tomatoes.
Start a pot of boiling water on your stove.
Cover your counters with some towels.
Lay a tarp on the floor....
Fill an ice cream bucket half full with ice water.
Get out a cutting board, slotted spoon and a couple of knives (paring and longer blade one)
Put out a bowl for scraps or clear your sink if it has a disposal in it.
Have another pot out to fill with finished tomatoes.
Ok. I should add that I am very messy in the kitchen.
I blame McDonalds.
It was my first job and the place I learned to cook, wash and prepare food quickly.
Have you ever looked in the back at McDonalds?
Washing dishes there was a chore - but they had a stainless steel sink with lots of room, and a dangling hose-sprayer...and a floor drain.
And forget those pretty wooden cabinets. I need those metal Ikea cabinets that have an indestructible finish on them that don't mind a few missed water dribbles.
|Do you think there is a floor drain back there?|
Par off any cracks or bruises. Blossom end rot is ok to use, just cut it off. You shouldn't can blemished tomatoes, though.
I'm scared of canning. I hate to say it. I just am afraid I'm going to end up killing someone!
I've thought of getting a pressure-canner, but I'm scared of pressure-cookers too, so that would be sorta a nightmare, I think :)
I'll stick with making messes in my kitchen, and freezing stuff and praying my freezer dosen't go out.
So now that all the tomatoes are ready for peeling, let the show begin!
(if there isn't much paring to do on the tomatoes, you may be able to pierce the tomatoes while others are boiling.)
Drop 3 or 4 tomatoes in the boiling water at a time.
Keep doing process, adding water to the boiling pot and ice to the ice water bucket as needed, pouring off water (NOT on floor!! But if you are prone to spills like I am, have your hubby grab the mop and a bath towel - *cough*).
These tomatoes eventually turned into Marinara sauce. I first stewed them, with some salt, pepper and a bit of a sweet pepper diced up in it, for a few hours (but you should stop at 30 minutes if you are freezing them that way). Then I followed this recipe for Marinara sauce. Yum!