Saturday, October 01, 2011

Fall Tomatoes

After spending 4 hours at Mariquita's farms in Gilroy, exhausted from picking 160 lbs of tomatoes - I wasn't sure I'd have energy for much else. It took nearly a full week for me to process two big batches of marinara and one big batch of pottsville relish!

The part that seems to take the most time is the same regardless of equipment - the foodmill. I use the food mill attachment on my Kitchen Aid, but I am pretty sure it took a lot longer using a chinois. I have to stop and take it apart to get all the skins out - but the chinois was a lot more physical labor.

Since I often cook red wine into my pasta sauce, I decided to put it in the sauce while I was cooking it down. I made sure to add lemon juice to each quart this year and processed everything nice and hot for a good 45 minutes.

Tomato sauce
  • 27 qts
Pottsville relish
  • ~2 gallons (forgot to count jars!)
Tomato juice
  • 4 qts, frozen

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