i realize that canning typically happens late summer through fall as foods are ready to be harvested and stored for winter. but as people who love hunting we were rather busy on the weekends this fall so i am just now getting to canning our tomatoes. as our tomatoes ripened this summer i would wash them, core them and freeze them. i wanted to get enough to make (and can) marinara sauce. well, it happened! i had never made marinara sauce let alone canned it, so this was all new to me. peeling frozen tomatoes isn’t too complicated; you simply run then under warm water and the skins (essentially) come right off. but peeling 30+ lbs of tomatoes wasn’t my idea of fun and my hands were raw from being in the water. so halfway through i stopped peeling them and just threw ’em in the pot. i decided we could handle a bit of tomatoe skin pureed into our marinara sauce. maybe i’ll manage to peel them all next year. the whole process took longer than i thought but it’s rather satisfying to have grown enough tomatoes to make and can marina sauce. next year we hope to grow more roma/paste tomatoes.
the jars are now cooling on the counter. for me one of the most satisfying parts of canning is hearing a jar pop as it cools. let the pops begin!