We finished up last night after processing all 2+ bushels of tomatoes and actually getting 7 quarts of thickened tomato sauce canned. That left two huge stock pots (16 and 20 quarts)of processed tomato puree yet to be boiled down to the desired thickness and canned.
I put the 16 quart pot on the stove this morning and promptly scorched the bottom layers into charcoal. Note to self: Stainless steel stock pots are great holding tanks but should NOT be used for boiling/thickening any sauce. That's what the copper bottomed Revereware pots are for. After carefully ladling the sauce from the stock pot into the two 8 quart Revereware pots, I've been skimming out the little charcoal bits. It's like panning for gold.
This should get us 7 more quarts of canned tomato sauce. And then we will move on to the 20 quart stock pot for the final batch.
Why the desire to have so many jars of tomato sauce? Because Terry makes the best spaghetti sauce I've ever tasted. Two quarts of this tomato sauce will be used to make a batch of spaghetti sauce with garlic, onions, ground venison and/or sausage, and a mix of herbs and spices that can be used for half a dozen meals. That's straight spaghetti, lasagna or any number of other dishes. That's good eats! (Now all I have to do is get myself a deer or three.)
UPDATE: We ended up with 28 quarts of tomato sauce plus enough for Terry to make a big batch of spaghetti sauce. Seven jars are already boxed while 21 are sitting on the counter cooling down. Every single one of them sealed like they're supposed to. Tomorrow they too will get boxed and put into storage in the basement.
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