It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

The restaurant I worked at until recently made their own ketsup, though we used canned tomatoes so I can't speak to processing fresh ones (though I've never had a problem removing tomato skins just by boiling them). And we didn't use a food processor; a stick blender works way better and for larger batches.

It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

Speaking of training, I'm still in the power/max recruitment phase of my training. Was able to do some cool stuff at City, but am definitely not at my peak right now. Fortunately, I've been able to get to a gym every other day, and the campusing is really improving quickly!

The local gym near my folks' place in Logan is kind of mediocre; not great porbelms, infested with blond Mormons and their kids, and the campus bored does not even have consistent spacing. But, it still works. Yesterday I was in SLC for a book tawk, and dropped into the new Momentum gym there. That place has the best training set up I've ever seen; an entire second floor with a full weight room, two giant systems walls, six hangboreds including the Moon and Beastmakers 1000 and 2000, and six different sizes of 9 rung campus boreds with Metolius spacing. It was amazing; wish I had something like that in Fayettenam. Managed to finally do the fabled 1-5-9 campus move, although it was on really big holds, so not a big deal.

It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

First, approximitly how many tomatoes is in 8lbs? Second, I fucking hate talking pints, quarts and ounces. What a stupid fucking system. And now I have to go look up how many ml a pint is. (just looked it up, a pint 473mL....I assume you did the super small jars because it doesn't last as long?).

Oh, how long does it last once you open the jar anyway? I could see that not being worth while because I don't use ketchup very often.

I'd love to get a jar to taste, but I'm in the great white north and shipping would probably be a lot. Maybe I can try making a super small batch just to see if I want to go through with it?

Oooh, I want! (O.K., you can just give me a recipe without a test jar)

I am so disappointed with the weather this summer. Lots and lots of tomatoes on the vines, but they are very slow to ripen, because it is rainy and cooler than usual. I mean, we had a low of 48F this morning. Supposedly broke the previous record for low.

They are ripening slowly, I haven't had to buy any veggies other than mushrooms, broccoli, sweet potatoes, potatoes, and bean sprouts in the past 3+ weeks, and we are eating a salad every day. So we definitely have tomatoes, as well as cukes, peppers, eggplants, beans, all the salads and herbs, etc. But I haven't had more than 2-3 tomatoes a day. Definitely not the sauce-making time yet.

Maybe a good idea, considering my gimp-status. But I think next year I won't bother planting any of the sauce-type tomatoes, just buy them.

So In an effort to gain recognition in Ontario for competitive ice climbing Nathan and I will be hosting a small figure 4 comp at a local climbing festival.

Get to the end (or do well) you'll get a beer. Proceeds go to the local access organization. So far we had to build the structure and the best I could do was get 50% off the beer, which will makes it $1.40 a can.

Hopefully this event actually makes some money for the access coalition and gets us some recognition. I've never been to this event before (it's only in it's second year) so it might be a flop. We'll see!

You got kitchen scales? Put a few average-sized tomatoes on the scale and see how much they weigh, so you can do your number of tomatoes per pound conversion... This stuff is approximate, anyway.

And yes, I use a tomato mill also, for processing larche batches. It is really nice because you don't need to dunk the tomatoes into hot water first, to loosen the skin. Just cut then into halves or quarters. If I were making just a couple of jars, I would do a pot of hot water and peel them, but it does get pretty tedious if you are doing this alone, and have to dunk couple bushels of tomatoes into boiling water, and then peel them by hand.

(g_g flies into rage at the word bushel... I'm with you! I still have no idea how much is a bushel, in normal measurements. But I do know what a bushel basket of tomatoes look like)

For $1.40/can, it better be at least okay beer.

The positive side if nobody shows up is, at least you have a lot of beer to drink.

Rolling rock!

That takes me back. Always disliked rolling rock, but not enough to not drink it if it's all we had.

I'm okay with bushel, I mean a bushel is a bushel. I still think pints quarts and ounces are idiotic.

meh, I don't really cars either way but it's how the jars are made.

good werk!

I'm not in terrible rock climbing shape, but I'm not in as good of shape as I was last year (almost, not quite though). But that's okay, but unlike Mo, a big reason for this is that I started my training for Ice Climbing World Cup over a month ago.

I'll still be slaughtered in the comps by the top end people, but I hope to climb respectably.

It's decent beer, and in tall boy cans (473ml). Nathan also picked up some Rolling Rock when he was over in the Buffer Zone on Tuesday just in case we run out of this other stuff.

Rolling rock!

That takes me back. Always disliked rolling rock, but not enough to not drink it if it's all we had.

For $1.40/can, it better be at least okay beer.

The positive side if nobody shows up is, at least you have a lot of beer to drink.

Yeah... I guess.

Obviously, I make a great wedding guest.

Rolling Rock sucks. Skunky.

Went out for drinks with some fiernds in SLC the other night. Utah alcohol laws have changed a bit (no more private club laws, you can have more than one drink per person at the table now), but they still have that stupid fucking 3.2% restriction. You can get higher alcohol content beers in regular bars now, and there is even a good new microbrewery called Epic that makes good full strength beers, but it is completely impossible to get full-strength beer on tap ANYWHERE in Utah. Even if you visit the Epic brewery, they can only serve you their stuff in bottles.

So, when you order a beer on tap, they serve it to you in this huge 24 oz mug so you still get some sort of buzz, and you wind up waterlogged and bloated for the rest of the night. Booooo.

I'm okay with bushel, I mean a bushel is a bushel. I still think pints quarts and ounces are idiotic.