From Garden to Jar: How We Canned 500 Pounds of Tomatoes into 187 Quarts!

After weeks of hard work, we finally completed the monumental task of canning 500 pounds of tomatoes.

It was a labor of love, but the results are worth every minute spent in the kitchen. In the end, we ended up with an impressive 187 quarts and 1 pint of delicious canned tomatoes, ready to enhance our meals throughout the year. Here’s a look at our canning journey and a simple recipe to make the most of those canned tomatoes!

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The Canning Journey

Canning tomatoes can be a daunting task, especially when you’re working with such a large quantity. However, with a bit of organization and teamwork, we tackled the task head-on. Here’s how we managed the process:

Steps to Successful Canning:

Preparation: We began by washing and sorting the tomatoes, discarding any that were overripe or damaged.
Blanching: Next, we blanched the tomatoes in boiling water for about 30 seconds to loosen the skins, making them easier to peel.
Peeling and Chopping: After blanching, we transferred the tomatoes to an ice bath, then peeled and chopped them into quarters.
Cooking: We simmered the tomatoes for a short time to release their juices and concentrate their flavor.
Canning: Finally, we packed the hot tomatoes into sterilized jars, added a bit of lemon juice for acidity, sealed them, and processed them in a boiling water bath.

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The whole process was a marathon of teamwork, laughter, and the sweet smell of fresh tomatoes filling the air.

Recipe: Simple Tomato Sauce from Canned Tomatoes

Now that we have our beautiful jars of canned tomatoes, it’s time to use them! Here’s a simple recipe for a flavorful tomato sauce that can be used in pasta dishes, pizza, or as a base for soups.

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Ingredients:

1 quart canned tomatoes (or 1 pint)
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional: Red pepper flakes for heat

Instructions:

Step 1: Sauté Aromatics

In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add Tomatoes

Pour in the canned tomatoes, including their juices.
Use a spoon to break up any large pieces of tomatoes.

Step 3: Season and Simmer

Add oregano, basil, salt, pepper, and red pepper flakes if using.
Bring the mixture to a simmer and let it cook uncovered for about 20-30 minutes, stirring occasionally, until it has thickened to your liking.

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Step 4: Blend (Optional)

For a smoother sauce, use an immersion blender to puree the sauce to your desired consistency.

Step 5: Serve or Store

Serve immediately over pasta or pizza, or store in the refrigerator for up to a week. You can also freeze the sauce for longer storage.

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Canning 500 pounds of tomatoes may have been a hefty endeavor, but the reward of 187 quarts and 1 pint of preserved goodness is truly satisfying.

With this simple tomato sauce recipe, you can enjoy the fruits of your labor all year round. So gather your friends and family, tackle that canning project, and savor the flavors of summer even in the colder months. Happy canning and cooking!