You might be wondering, how do tomatoes and swollen feet go together? That’s easy; I am 28 weeks pregnant (note: Sommer is not pregnant but me, Lindsey) and undertaking 3 bushels of tomatoes in 2 days… oh yea- by myself.
Usually I try to convince one of my girlfriends or family to help me out- not this time. I purchased 3 bushels of tomatoes (6 wooden baskets) from the local farmers market and thought, “oh yea, I got this.” End result? 44 quarts of diced tomatoes in juice, 13 quarts meatless spaghetti sauce, 20 pints tomato sauce, and swollen feet! (Props must go out to my husband who washed all the left over dishes both nights when he saw that I was sitting with my feet up and I was not getting up to do anymore!)
I know it seems like a lot of work and maybe not worth it some; BUT- to me there is nothing like opening a home canned jar of crushed tomatoes and making a fresh tasting sauce in the middle of February. I believe it takes food to the next level when it is fresh, clean, and delicious of course! Lack-o-preservatives are also helpful.
Hot tip: Not sure where to start? Ball foods preservation is a terrific book to get you started!
Old wives way: Take allotted tomatoes (peeled, cut and cored), place in GIGANTIC stock pot. Cook for about 40 minutes. Place into hot prepared jars (with little bit of lemon juice and little bit of salt) with hot prepared lids. Set to side onto towels upside down and let set for 24 hours. Check for sealing after 24 hours.
Happy canning and don’t forget to try making your very own homemade spaghetti sauce! Yum!