I had lots of tomatoes ripen at once from the ones I had picked green before the frost. I mean, A LOT of tomatoes. I wasn't sure what I wanted to do with them but I started out making puree. I had about 18 cups of puree. What to do, what to do... Let's see, I don't need any more plain sauce, or diced tomatoes, or enchilada sauce or pizza sauce... not enough peppers for salsa... what's left? Hmm... barbecue sauce?
I did find a recipe that called for 20 cups of chopped tomatoes or about 16 cups of puree. So... it was a go. I tried the recipe as written... and then tweaked it. I didn't like the way it was spiced so I played around with spices until I got it how I liked it.
I ended up with 6 pints of lovely, thick, sweet/spicy barbecue sauce. Pulled pork, here we come! Not bad for a last minute decision from salvaged tomatoes. But this should be the last canning from the garden this year. I still have some green tomatoes but we should be able to eat them as they ripen- fresh or sauced for a meal from here on out. And I'm OK with no more tomato processing for the year... really. I have had enough of simmering tomatoes for the year. But no worries, by next August I'll be pumped again.
It was cold here today. We had a high of only about 45 today after a low of 28 this morning. Definitely fall-like. But it was a great afternoon for a few chores. K12 and I cleaned out the chicken coop and put in new bedding for the winter while I15 was off at the State Marching Band Contest. Brr... a chilly day to be marching. It's supposed to be another cold night tonight. Good thing V started the furnace.