Because isn’t this what everyone does on Christmas day? While preparing for my visitors to arrive on Boxing Day, I was reminded of the bounty of garden tomatoes I had frozen in September.
An overnight thaw of the 5 large zipper bags and simmering most of the day yielded about 9 pints of tomato sauce. I use a food mill to remove the seeds and skins after the first hour of simmering. Since I have this shiny new (ish) pressure canner purchased in August, I divided the sauce and added onions, peppers, and spices to half. Pressure canning 14 min at 10 psig, we are at about 120 metres above sea level.
Check back in a few months and I’ll tell you how it tastes 😉