On Thursday morning I finished off the ketchup. It never did thicken like I wanted, but has excellent flavor. I’d cooked it so long I got half the amount I was supposed to, 14½ pints. That’s the difference between using all sauce tomatoes vs slicing tomatoes. I’d been aiming for 36 pints. So I will have to do another batch.
Then I started back on the tomato soup base. These are the ingredients.
This pot of tomatoes had thickened well, so I just added the vegs and seasonings and cooked them for an hour. Then put them through the blender and then the Squeezo. It took quite a few passes through the Squeezo to get the celery out.
In the end, I got a very thick creamy base for making tomato soup.
I got 10½ pints for the freezer.
Friday if I feel up to it my helper friend and I hope to tackle the garden by the new front porch. It’s to get hot again for the next few days.
Saturday and Sunday I will spend making celery salt, a good inside project for hot days.