We froze the sauce last year, which was great - except that I had trouble stuffing everything I wanted into our small chest freezer. We researched canning the sauce, even going as far as buying jars, but the tomatoes ran out before we gave it a try.
This year we learned canning.
|Action shot (gotta move quick with those hot jars!)|
We roasted up and milled two boxes of tomatoes before my mom arrived. Roughly four quarts of sauce was reheating in the dutch oven (and painting my stove top orange) when Mom arrived. She inspected our equipment and quickly put us to work. My tall stock pot had enough room for five pint containers. It took two batches in the hot water bath to seal all the jars. Still, in less than two hours we had seven pints of tomato sauce lined up on the counter. All but one of the jars sealed as they came out of the water. Ping! The last one pinged as it was set on the counter. It was wild watching the contents continue to bubble for several seconds after they were removed from the hot water bath. (I tried to take a video, but the bubbling was hard to see.)
We have another couple of quarts of tomatoes ready for milling and canning later this week. At which point, if we get any more tomatoes, we may freeze the rest. It's been a learning adventure. I look forward to enjoying our hard work all winter.