Turning Tomatoes into a Years Worth of Sauce

Today we've got a ton of tomatoes on vine. I feel like they're more than ready to go. I'm not so sure about the beautiful one. No, there are. It seems a little overwhelming to me with fruit. We've got our handy dandy crates, really fancy. One file crate full will give us seven quarts of tomato sauce and you can do seven quarts at a time. You know, okay, so that was our rule last year, but this year I only had half a crate and I got five and a half quarts. It was watery. See how that's all red? Okay. This isn't. When you say all red, you mean the entire thing. Yeah. Okay. That one's ready. Yeah. But this one is not. Still got some orange in it. Okay. So then this one's not. Oh, you also gotta check softness, right? Yeah. Yeah. You're an excellent tomato picker, Justin Rose. Whatever I say, don't say race your face when I said that. Well, I can't stand this. We gotta go fast. Tomatoes are her jam. This is why she does what she does. So we gotta be, we gotta tread lightly around these tomato plants. Too small. Whoa. What is that? Those are hornworms. Those are what they look like when they're little. Oh, here's another little one. Yeah. So they're coming. Oh wait, there's gotta be a big one because there's a big poop. Oh, where did this moisture come from? Just in the air. Here we go. That was a good eye. Did you just cut it in half? No, just cut the tomato, the leaf off that he was eating. But see like, look, there's more poop right here. There's, look, this must be the larvae. Is that one coming out of its cocoon? You see that white? Hey, you think you'll have 50 quarts this year? Oh yeah. We had over 70 quarts last year. Oh, were we looking for a hundred? We gotta get a hundred quarts y'all. Two quarts a week. How many, how many we're gonna get today? 14? Can you process 14 quarts in a day? Oh yeah. Rebecca got some sort of bug in her pants. Had to escape pantless into the house to hopefully take care of that. But the work must go on. Hey, I've got my basket. Looks like the beautiful one is back. Uh oh. What's going on here? No. Hey, did you get those ants out of your pants? I did. I don't know what that was. That was painful. I just put some bentonite clay on the bites. It was like little knives. What in the world happened? Good morning Mr. Brown. Good morning. You got chicken duty and move turkeys duty? Before it gets too hot duty? I was asking Beauty, should we cut the tops? Take our buddy Casey, which taught us to do that because... See these flowers? Let's put energy into making these. Yeah, we'll ask him. She's getting so nervous about this. We won't do anything Rebecca without you wanting to do it 100%. You'll be the one that clips them. This is so heavy. I'm not going to clip them. But the idea here is, see these are flowering and energy is going towards them. For one, they're going to be hard to harvest because they're way up there. Well no, you lower and lean. Oh okay. But yes. You lower and lean? Is that what you said? Yeah. Well you lean and lower so you like move this over and it like relaxes. Yeah, maybe later that we cut the tops. But at some point you do cut the tops so it stops putting energy into those flowers and more fruit and starts putting energy into ripening this. Finishing these off. I think we'll know when that time is and we don't know it's now. What? Slide that down here. I'm on the hunt for a hornworm. I don't think I've ever found one. I'm not really a where's Waldo kind of guy. Josiah's so good. Oh my gosh. He just found one? I've been looking for 10 minutes. I brought him in before. Did you really find one? It's right there. Oh my gosh. It's huge too. What's the trick Josiah? Just look for it. I've been looking for 10 minutes. He comes out and he's like there's one. Keep looking Josie. You gotta go make breakfast. I'm gonna go help Gideon move the turkeys. I'm glad you came because you'll have to carry my files. Last chance for me to find a hornworm. I've seen them. I know what one looks like. I've never found one. I love being amongst my tomatoes. Did y'all hear what she just said? She just said I just love being amongst my tomatoes. I thought she was gonna say I love being amongst my men. Guys I am 15 days post shoulder dislocation. Doing a lot better but not ready to pick up a crate. She said my PT person who is wonderful. I'm feeling a lot better having these exercises. She says the only way you're gonna throw it out is a high impact or pick up something really heavy. Shall we do a mobility test? Okay ready? What do you think's stopping this? Is it strength or is it just stiff? I don't know. I cannot lift my arm. Hornworm. Did you guys get him? What's wrong? He got cut. Okay well we've got my legs and we've got your arms. Maybe together we can move these turkeys. If you need my arm that's a bad thing. Watch out. Hold them out. This is what we got left over. Two, four, five, six, seven, eight, nine, ten, eleven. Okay good. All right let's move them. Open that. We'll pull their stuff through. All right we're done. Come on boys let's do the tomatoes. Everybody's getting trained today. It's these tops and Henry I want you to cut the red off this. Okay and leave the top. Okay hand that to get in. Cut the red off bro. I'll get them on my little bowl. I feel like I'm I'm a runner. I'm making sure everything keeps moving. Gotta give the little one a job too. He's cutting the tomatoes out of the tops which won't hurt anything. Be careful with his fingers not to cut his fingers. Okay you guys are gonna be way ahead of me. I need to get you another tray. We failed to bag the broccoli. We flash froze it but we haven't bagged it. Hi mucho broccoli. Here's a tray. Perfect. About just in time. One batch out of the oven. They can skin them now. After it cools. How's it going? How do you like having all this help? It's a little overwhelming because they want to go fast. We're gonna have tomato flavored pork. You're going to get juice out of it before you even put it in there. Yes. Have you always done that? And then you don't have to cook it down as long. Right you just never can really get it all. Is that five gallon pot gonna be big enough? Yes I think so. I am starting to fill my jars. I've got my lemon juice. I'm just starting to fill and I'll measure and like do all the other things in just a minute that I need to do. So I've got two tablespoons of lemon juice in the jars. So I have wiped these lids like I wiped the the jars and I'm screwing on these lids and then I'm gonna we're still waiting we're waiting on the lemon juice so it'll get here. I have from my azure. I have in my azure cart. These ones are ready to go. Let me make oh I didn't do the de-bubble. I always forget to de-bubble and actually my de-bubble spatula is over at the farmhouse still. I need to go get it. So frustrating to have like been almost done and then just getting. I hate this part. I hate this. This is the one that I hate. This is the one that I hate of canning but it is what it is. It's funny my dad was like when we tried to de-bubble concrete we would just vibrate the jars. All right so I've got my wet cloth and I'm definitely gonna wipe this edge because I probably got sauce on it. I don't know if you can see this. I need to stick these jars. I'm gonna stick these jars back in the water. So I've got my headspace tool and I'm just gonna go around and make sure that I have the right headspace which is a half an inch and then I'm gonna put this back on it. Just finger tighten it. So I didn't tighten it too much but just enough. De-bubble all of these. So I'm coming out here. We're gonna check the zucchini because I think that it is ready and I'm gonna make zucchini. Oh yeah we got two. Maybe three. Look at this. Look at this bad boy. These are these are okay. Even huge like this. Okay they're long. All right look at how this is coming along too. My flowers back there. Oh I love it. My favorite way to make this is to cut the zucchini up. Cut the zucchini up and I like to do I think it's julienne. I don't know. Probably gonna take some of these middle ones out because they're just a little weird. I have it all cut up and I'm going to cut up an onion and fry that in some butter and then I'll put this on top of it. Onions in and I'm gonna let them cook. Now I'm gonna just add some salt and some Italian seasoning. I'm gonna turn this off the stove top and just let the cheese melt and that is one of our favorite ways to eat zucchini. And we've got cucumbers from the land. Lettuce. We've got some of our pickles back on the menu. Our onions and fresh today tomatoes. We didn't make tomato burgers like we like like we wanted to with the sauce but that's because all our burners were being taken out. We got stud muffin in the oven. It's not hot. It's just staying warm. Deluxe burgers. Here we come. Happy day.