I'm a lazy canner -- I never peel, just cut out any core and make sure there's no ick inside, then in the pot to simmer until soft, blitz with a stick blender and continue to cook down. If I've got too many in line, or it's hot, or I've run out of daylight, into the crockpot they go with the lid ajar so the steam escapes. I wish I had one of those electric roasters -- they're so big I could get more than one batch to cook down at once. Happy Canning!
It reminds me of the summer my mother's clingstone peach tree unexpectedly delivered 2 bushels of fruit - in blazing hot/humid august. Jam and pies for the freezer. Lovely later in the year, but oh, what a weekend that was.
Pepper, we have a lovely red plastic machine that you dump the cooked tomatoes in the top, turn the handle, and a lovely puree comes out the bottom (and the skin/seeds/cores go out the side). Then we cook it down by about 1/4 to 1/3 in a big enamel kettle.
I'm a lazy canner -- I never peel, just cut out any core and make sure there's no ick inside, then in the pot to simmer until soft, blitz with a stick blender and continue to cook down. If I've got too many in line, or it's hot, or I've run out of daylight, into the crockpot they go with the lid ajar so the steam escapes. I wish I had one of those electric roasters -- they're so big I could get more than one batch to cook down at once. Happy Canning!
ReplyDeleteTime to make Chili Sauce!
ReplyDeleteIt reminds me of the summer my mother's clingstone peach tree unexpectedly delivered 2 bushels of fruit - in blazing hot/humid august. Jam and pies for the freezer. Lovely later in the year, but oh, what a weekend that was.
ReplyDeletePepper, we have a lovely red plastic machine that you dump the cooked tomatoes in the top, turn the handle, and a lovely puree comes out the bottom (and the skin/seeds/cores go out the side). Then we cook it down by about 1/4 to 1/3 in a big enamel kettle.
ReplyDelete