I recently shared my tomato chutney recipe, but I didn’t mention that on the same day I also made marinara sauce. For those of you who have yet to tackle home preservation, I thought it might be interesting for you to see what a day of canning looks like. I started with 40 pounds of tomatoes – not a lot by my usual standards – and processed most of them in a little more than five hours. In the end, I added 8-1/2 pints of chutney and 7 quarts of marinara sauce to my pantry – not bad for half a day’s work.
- 1:00 start making chutney
- 1:15 chutney ingredients in pot, ready for 2 hour boil
- 1:15 move chutney to back burner so I can begin with the marinara sauce
- 1:16 begin chopping ingredients for marinara sauce
- 1:35 discover that I turned on the wrong burner for chutney; remedy the situation
- 1:40 turn heat on under marinara; start cooking onions, peppers, and garlic
- 2:45 finish chopping ingredients for marinara.
- 3:00 put water bath canner on to heat
- 3:10 wash jars
- 3:15 put lids and rings on to sterilize
- 3:25 put chutney in jars and set to boil
- 3:30 pour cup of coffee
- 3:40 take chutney out of water bath canner; turn heat down on canner while marinara continues to cook
- 3:41 tink…tink…tink as jars seal
- 3:45 clean up, wash dishes, continue to stir marinara sauce
- 4:45 fill quart jars with marinara sauce
- 4:50 set jars in boiling water bath; set timer for 30 minutes.
- 5:00 pour glass of wine
- 5:20 remove seven jars of marinara sauce from water bath canner
So, does this scare you off or make you think that it’s not as daunting as you expected?
This post is part of Simple Lives Thursday.