Holy cow you must have a walk in freezer to store all of that.

Very impressive. Hot water bath... you don't need to freeze them if the acidity is still high. Just pop and cook....Or do you freeze them? Your tomatoes...variety?

Why do you have them all upside down?

My mom actually preserved bonito or tuna in a jar with olive oil and herbs.
Shelf stable and we didn't die from it.

We boil the jars and lids. Sauce is boiling as well. Once Jarred hot we put them upside down to cool that is when the vacuum is created. Once cool they can be right sided and will last on the shelf for many years...if need be. No freezing necessary. The taste is unbelievable and as a true IBM er (Italian By Marriage) I now will never eat ragu again! I am actually the driving force behiend doing this ritual every year!

Sorry, not all our tomatoes...we use some from our gardens but also bought 10 cases of plum tomatoes from a farm. Never did it but I have heard that the San Marzano variety makes great sauce as well.

San Marzano are the best for "GRAVEY"(it's an Italian thing) if you are not canning fresh. Expensive, however the Tuttorosso blue can 35 oz. are almost as good, and cheaper.

Used to make 300 qts/yr along with 250 gal . of wine in the good old days in Jersey City.

Used to wrap the jars in newspaper and boil the in a "gong", a large galvanized pot,then after they where done had to peal the wet paper off, many burnt fingertips, wonder how I got my firearms permit with no prints!

Lenz
Notice I wrote in my 1st post for "Sunday GRAVEY" I was taught well. Agree about the tutto rosso blue can....the green has too much salt for me. My father in law...who is my best friend....does the wine and prosciutto, BTW I gotta be the only German American with a 20' fig tree! A true IBM er and love every minute of it! Lol

Man! That's a lot of gravy/sauce...I'm sure that'll start a debate...

Gravy contains meat sauce does not end of debate!!

Proline, Sorry, did not see 1st post. Welcome to the club, sounds like you have made a full transformation with the fig tree. How have the figs been? Can't grow a tree, the deer destroy it along with my tomatoes. Limited to growing tomatoes and herbs on the deck in pots.

Cptbunkerhead, No debate, as long as you have it every Thurs. and Sunday it's all good, whatever u call it.

What's your favorite "macaroni", Barilla, Ronzoni, or other?

My fav with clam or crab sauce/gravey is Barilla Spaghetti Rigati, holds the sauce well with the ridges on it.

Lenz,
All good and thanks for the welcoming! I live in NY so with the hard winter last winter my fig tree had to get cut back a little but looking forward to some real soon....I love them! Hope to see you out fishing!
Best regards

Barilla!

LOL! Thanks. Gravy is made from meat.