A PPT in PDF form of how we made tomato sauce and canned it.

2. 1.
Buy
Roma
Roma
“Pomodoro”
(tomatoes)
are
the
fruit
of
choice
for
many
recipes.
These
oblong
tomatoes
have
more
flesh
than
your
regular,
“garden
variety”
tomatoes.

3. 2.
Go
Home(ah)
Load
up
your
panniers
and
pedal
your
tomatoes
home.
Stick
to
your
100
mile
diet
by
not
adding
to
greenhouse
gases
on
the
way
home
from
the
market.
Burn
off
some
calories
in
advance
of
all
the
pasta
you’re
going
to
eat.

4. 3.
Sort’em
Layout
out
the
tomatoes
on
a
tarp.
Pick
out
the
ripest
ones
and
put
the
rest
aside
to
sit
in
the
sun
for
a
day.
Your
sauce
will
taste
best
if
made
from
the
ripe
ones.

5. 4.
Wash’em
Soak
the
tomatoes
in
water
and
some
sort
of
vegetable
soap
to
wash
off
any
dirt
and
pesticides.
Rinse
well
to
avoid
foamy
spaghetti.
An
old
kitchen
sink
works
well
for
this,
but
a
big
colander
will
do.

6. 5.
Cut’em
Up
Cut
the
washed
tomatoes
into
quarters.
Be
sure
to
cut
out
any
stems
and
white
flesh.
(Thanks
to
Patrick
who
helped
us
with
this
step).

7. 6.
Cook’em
Put
a
bit
of
olive
oil
in
a
big
stock
pot.
Add
in
the
cut
tomatoes
in
small
batches.
Cook
until
they
release
their
juice
and
you
have
a
nice
soupy
“mash”.

8. 7.
Strain’em
Remove
the
excess
liquid
by
filtering
the
mash
through
a
sheet
or
cheesecloth.
Ben’s
parents
taught
us
to
use
a
half-­‐bushel
basket
with
a
sheet
in
side.
Capture
the
liquid
in
a
pot.
It
makes
great
soup
stock.

9. 8.
Soup’s
On
Straining
the
mash
removes
almost
half
of
the
liquid.
No
point
canning
water!
It
makes
great
soup
stock.
Share
with
your
neighbours!

10. 10.
Extrude
It!
An
extruder
separates
the
seeds
and
the
skins
from
the
thick,
“pulpy”
sauce
that
you
want
to
can.
We
started
with
a
manual,
crank
version,
but
eventually
invested
in
an
electric
model.

11. 10.
Extrude
it!
Add
the
mash
to
the
hopper
at
the
top.
Force
it
into
the
shaft
with
the
plunger.
The
engine
turns
an
auger
that
forces
the
mash
through
a
cone
sieve.
The
skins
and
seeds
fall
out
the
end.
The
sauce
comes
through
the
sides
of
the
cone
into
the
funnel
and
down
into
the
pot.

12. 11.
Can
it!
Mix
the
sauce
with
some
diced
onion,
a
few
basil
leaves
and
a
pinch
of
salt.
Put
it
into
clean,
1-­‐litre
mason
jars,
leaving
some
headspace
at
the
top.
Be
sure
to
wipe
the
rim.
Put
new
lids
and
screw
tops
on
finger
tight.

13. 13.
Pressure
Can
It!
For
years,
we
used
the
water
processing
method
in
which
you
boil
the
jars
under
water
for
40
minutes.
The
air
inside
the
jars
escapes
through
the
finger
tightened
lids,
leaving
behind
a
vacuum
that
bacteria
abhor.
Since
modern
tomatoes
tend
to
have
low
acidity,
you’re
better
off
using
a
pressure
canner
to
ensure
that
the
jars
are
processed
well.

14. 14.
Repeat!
Yesterday,
we
processed
3
bushels
of
tomatoes
into
about
32
litres
of
thick
tomato
sauce.
Since
we’re
sharing
that
batch
with
Patrick
&
Chantal,
we’ll
probably
need
to
do
another
2
bushels
to
see
us
through
the
winter.