Tomatoville® Gardening Forums - View Single Post - Best method/process for managing harvest for canning

Zana · July 31, 2011

Hi Naysen,

I've prepped the tomatoes and frozen them in before making sauce, while waiting for "enough". Works better with meatier tomatoes. I wouldn't recommend keeping stuff on the counter or in the fridge overlong. Overripe tomatoes don't make for great sauce in my experience....but you might prefer that kind of texture in your sauce.

I've done large scale canning, as well as batches that do 3 to 6 quart/litre jars at a time. Not sure if that will work for your preferences, working in smallish batches. But at the end of the season, I tried to put up at least 100+ quarts/litres in the past. Not sure yet what my goal will be for this year, as I don't anticipate quite the need for as large a quantity....but who knows?

I'm sure there will be other opinions and suggestions to answer your questions. And I'm curious too, to read what others think on this.

Zana

July 31, 2011	#2
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Hi Naysen, I've prepped the tomatoes and frozen them in before making sauce, while waiting for "enough". Works better with meatier tomatoes. I wouldn't recommend keeping stuff on the counter or in the fridge overlong. Overripe tomatoes don't make for great sauce in my experience....but you might prefer that kind of texture in your sauce. I've done large scale canning, as well as batches that do 3 to 6 quart/litre jars at a time. Not sure if that will work for your preferences, working in smallish batches. But at the end of the season, I tried to put up at least 100+ quarts/litres in the past. Not sure yet what my goal will be for this year, as I don't anticipate quite the need for as large a quantity....but who knows? I'm sure there will be other opinions and suggestions to answer your questions. And I'm curious too, to read what others think on this. Zana