Making tomato sauce
We picked thirty pounds of Roma and Better Boy tomatoes this week. We will be taking the Roma tomatoes and making tomato sauce with them. The Better Boy tomatoes will get cut into pieces and freeze dried in our Harvest Right home freeze dryer. We love the Roma for making spaghetti sauce.
Juicing the Roma tomatoes
We use a juicer attachment for our meat grinder to juice our tomatoes. The skin and seeds come out seperately from the juice and is collect in a bowl. It is still pretty wet and lots of juice left in it. It will be run back through the juicer several times until all the juice has been removed. The skin and seeds are then taken out for the chickens to enjoy.
All the juice is collected in a large pot that will go on the stove to reduce. Simmering it over the course of several hours causes the water to be reduced through evaporation. This cause the juice to become thicker, making it into a sauce. You can see in the picture below how far the level has dropped.
Hand operated juicers
If you don’t have a juicer setup like ours but want to start making tomato saucee you can get a hand operated juicer for far less money.
Water bath canning of our tomato sauce
After reducing our sauce down to the desired thickness it was time to begin the water bath canning process. We use the Ball Blue Book Guide to Preserving for all our canning. It is an inexpensive yet comprehensive canning book for less than $8.
This batch is all straight sauce, no additional flavoring was added. We will flavor it to taste when we cook with it.
After it cooled we labeled the lid and moved them to the pantry.