Two years ago, I wrote a rather desperate post about my first experience in bulk tomato canning. I scarcely realized the task I had undertaken, did not have pots quite large enough or a food mill worth its weight in feathers, and I had unwittingly committed to waaaaay to many products for a two-day stint. At the time, I wasn’t sure it was worth the effort, and there are least a few moments that tears dripped down my tomato-flecked face.
But over the course of that year, I grew quite fond of the sauces I had made and became rather dependent on them in my cooking. When tomato season rolled around again, I decided to tackle the project a second time with a few changes. I reduced the variety of products, but I also added about 25% more tomatoes since I had run out of many favorites in the weeks previous. However, the project still produced a vast amount of stress. I had to do my canning at a friend’s apartment (I didn’t have the right kind of stove to manage it), which meant packing up all my supplies and commandeering a kitchen that was not my own. More tomato-stained tears were had.
They say third time is the charm, and in this case I agree: I tackled my tomatoes this year with some MAJOR upgrades that turned this somewhat dreaded experience into an exciting one.
I know many of you are completely uninterested in large-scale canning. Even with upgraded equipment and a few years of experience, putting up 120 pounds of tomatoes (!!!) is a massive amount of work. However, if you are interested but have not approached the craft because it seems too daunting, I want to share with you a few of the things I’ve learned that I wish so much I had known the first time around.