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Life of a Tomato: From Seed to Sauce

I planted tomato seeds on February 27th. It's July 23rd, and I have sauce for months to come. The tomatoes aren't even nearly finished producing yet. There have been surveys that say canned tomatoes actually make for better sauce than fresh tomatoes. . . Here went nothing: blanching, removing skins (which I'm dehydrating for tomato powder), and canning.

The recipe is the marinara sauce already on the blog, but this time homegrown tomatoes, and I added 1/2 tsp of citric acid per jar for canning purposes. I'm sitting here typing and hearing the jars vacuum pop shut: SUCCESS!

Next up, potatoes in the new PRESSURE canner!!! (Fingers crossed.)



Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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