In addition to the siren call of the season, the time constraints of my upcoming bike tour has gently persuaded me to more thoroughly plan out my food preservation for the year. The result: nearly twenty jars of various produce, now fashioned into delectable pickles, sauces and jams.
The first canning session focused on early summer treats – bean and cucumber pickles and a spontaneous batch of raspberry rhubarb ginger jam.
Yesterday’s preservation was all about tomatoes. Around 25 lbs of in season, perfectly ripe ruby orbs to boil into submission as salsa and sauce.
First the blanching, to remove the skins and squeeze out the seeds.
Then blending, to hasten the sauce creation. My relief at having my housemate’s Ninja blender to aid this process was boundless.
Then, after additions of onions, garlic, jalepenos and basil for the salsa and Italian sauce respectively, the mixtures were jarred, preserved in a hot water bath, and finally set to cool and admire on the dining room table.
It may not feed a community house of six for a whole winter, but it will certainly feel like summer’s latent Christmas when we crack one of these jars on a dark and snowy January evening.