For next time: Probably wont do “crushed” tomatoes. The consistency is kind of weird and the water separated from the tomatoes at first. Will either raw pack diced or most likely just make a sauce and can that.
It’s a lot of steps for four pint jars. But I feel like I learned a lot from this, and holy crap, I love the pressure canner. Watching that dial move is the best part. Oh, and will someone get me a gas stove already, this electric stove is a bunch of crap, I can’t adjust the settings worth anything!!
Started with 18 tomatoes. I think 5 of those we got from the farmer’s market (because we wanted to make sure we had enough) but the rest are from the garden!
We crushed them and let them cook in their own juices for 5-10 minutes. We ended up hand blending this to have it be more saucy, leaving just a few chunks.
It got CRAZY hot in there! So glad we finally sprung for the proper tools – I used to pull jars in and out of the pot by wearing double layers of oven mitts on each hand. Whoops.
Our four pint jars! They all sealed up, and each one should make a great pasta sauce in the dead of winter.
I will still water bath the applesauce and jams, but it was great preserving using a process that had very little guesswork – I felt like a scientist! Looking forward to trying other veggies…we’re getting on towards the end of the season here, so most canning will probably be next year.