Tomatoes and canning

M and I recently read "Animal, Vegetable, Miracle" by Barbara Kingsolver for a book club, and we were inspired to try the canned tomato sauce recipe therein.

We started out by canning a ha'bushel of tomatoes into 7 quarts of Kingsolver tomato sauce. "Canning" for historical reasons means putting something into glass jars in a sterile way, and boiling them so that you don't die of botulism. Kingsolver emphasizes that it's important to preserve the acidity of the recipe, so you're not supposed to mess with it. This turned out to be about 7 hours all told given our equipment, i.e. 1 hour per quart of sauce, i.e. a pain in the ass.

However, the farmer's market tempted us into more tomatoes, so we canned another bushel of tomatoes into 17 quarts of ..well, canned tomatoes, using a Fannie Farmer recipe which was basically tomatoes and salt.

More temptation pulled us into another ha'bushel, but this time we decided to make S's uncle's sauce. Since we didn't know if it is canning-safe, we've been eating some and freezing some. It is awesome. We've made two 4-quart recipes. A lot of water boils off, and it turns into 3 quarts or so. It's so good!

All told, we've probably cooked more than 100 pounds of tomatoes in the past 4-6 weeks. (A ha'bushel is ~25 pounds.) If you're not, you should really be buying farmer's market tomatoes, you lazy Seattle alcoholics. (j/k?)