tomatolandia 2014 in full swing

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preserving the seasons
tomatolandia 2014 |

tomatolandia 2014 |

I am about 20 lbs into this year’s tomato-preserving extravaganza with tomatoes crammed into every nook and cranny of the new kitchen. It is at this time of year that my extended family accepts that I have gone off the deep end of my homemade mission, but I assure you that the seeming madness is well worth it. I have not purchased a shelf-stable tomato product from the grocery store since early 2012. It has forced me to moderate our year-round tomato consumption and there is great peace of mind in knowing that I know the how, when and where of every tomato that goes into our meals.  I am a little behind this year because of the move, but am feeling good about the progress that I have made in a week:

  1. basic tomato sauce – 5 ½ pints
  2. oven roasted tomatoes – 2 pints (freezer)
  3. enchilada sauce – 2 ½ pints (freezer)
  4. ketchup – 3 ½ pints in ¼ cup portions

The few spare pounds that I’ve had left have quickly disappeared to tomato salads and fresh salsa, so there has been absolutely no waste so far! I now have to get down to the business of my annual supply of crushed and raw-packed tomatoes. Picking up 20 lbs today to dedicate to that and am hopefully going to be able to put away an additional 20-30 lbs before the season ends.

As for the rest of the kitchen and eating, it is all happening and coming together. Can’t wait to clear tomatolandia so that I can get back to weekly meal planning and the predictability that comes with it.


The Author

vegetarian. mama. love to cook, read, knit, take pictures and make things. places where food, memory, and culture intersect are my favorite.


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