Time to get Saucy!
I’m always fairly saucy as most of my friends will a test but today I’m talking about saucing tomatoes!
For most of you, tomato season is either well under way or maybe even drawing to a close but for us here in Northern Ontario our gardens are teaming with plump ripe tomatoes. Plain tomato sauce is a staple in our home and one of the musts on my canning list each year. I was gratefully gifted about 50lbs of Roma tomatoes from my friends garden and spent the better part of two days turning them into sauce and putting it in jars. These were the BEST Romas I’ve ever had the pleasure of working with and it was a challenge for me not to constantly dip my spoon into the bubbling liquid for a quick taste. They were a wonderful red colour, picked perfection, and extremely sweet tasting with a beautiful firm texture. It’s wonderful to be able to pick, can, and jar in the same day. It’s a great way to guarantee the greatest quality in each jar.
The recipe we follow is simple and the same from one year to the next. You can find our recipe here.
Putting Up With The Turnbulls 
Here I was feeling all proud of myself for putting up 20 quarts of tomatoes, and y’all put up FIFTY quarts of sauce. Wow.
Hey, I’ve been waiting for an update on the pork leg curing your basement. How’s it looking?
Twenty quarts of tomatoes is awesome! We go through a lot of sauce…not just on pasta but homemade pizza, added in soup, chili, casseroles, etc… It is one of the must dos around here.
The pig leg is coming along nicely. We will do an update in the coming months.
I have a question regarding your carrot and ginger soup recipe, which is very, very good. Is it possible to process this soup in pints ( a more convenient size for me)? If so, what would be the acceptable processing time? I am also wondering if instead of blending it first, would it be ok to use half broth half veggies, then process? I also plan on trying the butternut squash and apple soup as well, as this sound delightful. Thank you for any help you an pass along, I know that you must be busy.
Chris cdubis@comast.net
I am not sure how the processing time is affected (I would refer to your pressure canning guide). And, the preferred method according to the National Center for Food Safety is to process soup with half broth and half veggies. Hope this helps.
Hey, what’s happened to you Turnbulls? It’s almost summer and I’m needing your canning inspiration!
Also need to know about that pig in the basement…
We are around and still canning. Unfortunately, we haven’t had the time we’d like to post anything new.
The pig leg turned out awesome and I hope Matt will write a follow up post for all those interested.
He plans on starting a few more legs this fall.
Stumbled on your blog looking for canning recipes for soups. Good to see some gardening experience blogged about from a Northerners perspective. It tends to be a fast and furious task at the top of Lake Superior.