My 2nd round of Mator sauce. Picked the garden this morn. Ended up with enough that needed to be fixed right away. So I decided to get some sauce started.
Great work! We got a 7 pints made last weekend. We put the Roma's through a food mill. The non Roma's we sliced and put in the dehydrator for about. 6 hours to get some moisture out . We then ran them through the food mill and they processed like the Roma's. Still had to boil them down for a while to get any thickness.
I just finished here a bit ago. I ended up with 6 pints plus a bit more that went into the freezer. Man, that's a long process. I hope it's the most excellent stuff ever... But on the other hand it sure eats a bit of mators up....
Nope, never had them. But try them next year. Those are Pink Brandywines and Cherokee Purples, then Roma's & Better Boys.
Good lookin haul there Chevy, this looks to be the second year in a row that I won't be making juice, unless maybe I go to a place they call the "pickin patch" and get some mators. I have some but not a great crop, been too wet, they just aren't coming on enough at a time for juice.
If you lived closer, I'd hook you up. They are coming out of my ears. I'll probably be done with them in a couple of weeks.
Thanks for the thought anyway, that's usually how it is here too. Prior years I've usually made 30 or more qts of juice, a dozen pints of salsa and given away tomatoes by the bags full. It's a little disheartening but just the way it is.
