It has been a long time since I had to process tomatoes. This is mainly thanks to my Amish friend Elsie's tomato plant. That thing just produces it's head off. I start a tray of them for Elsie each spring from seeds she saves. She used to ask for 48 plants and now she asks for 15. I can see why. I've been planting this variety for a few years now and saving some seeds to add to hers to maintain some diversity in the strain and apparently we've bred a monster producer. Also the plant grows eight feet tall!
I prepared about half of what I had and it just fit in my six quart cooker. I cooked them down for about four hours, periodically removing liquid. They cooked down to two quarts which I bagged and put in the freezer.
But I still had enough for another batch...
Before supper I got those peeled and into the cooker. They just fit. I reduced them to two quarts also.
So these would have produced 12 quarts if I had just gone ahead and water bath canned the quartered tomatoes. I will use one quart of these per one pound of ground beef when I make my chili this fall.
No comments:
Post a Comment