Instead of canning as many quarts of tomatoes as I have in years gone by, I have started freezing sauce. A friend from MN sent me a super easy recipe. Basically he roasted 20-30 # toms in a roaster with 5 # onions and 3 # celery and some basil. He didn't peel the tomatoes and slow cooked everything in the oven for 4 hours and then froze in bags. I tried a small oven batch last fall and will do more this year.
Jeanne
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