I consider myself to be lucky to be up to my ears in
tomatoes. But when it’s super hot outside I don’t want to be hangin’ out over a
stove canning. No way, Jose.
But I’ve been reading a lot about others who cook down their
tomatoes in the Crock Pot for several hours, then fill their jars and process.
So I tried it.
And I love it.
Just look at the thick sauce!
All I did was chop up the toms and threw ‘em in the Crock Pot at about 10 p.m. The next morning I woke up and they were cooked down, but didn’t seem very thick.
After letting the toms cool a little, I ran the whole batch through the food processor to smooth it out and found it to make a thick, creamy tomato sauce.
I used some freezer canning jars this time, because I didn’t want to heat up the water bath canner.
A full Crock Pot made this much!
Boom!
This is awesome and I can't wait to try it! Thanks for posting. Quick question- where did you get those legit jars? Thanks!
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