It’s 11:40PM as I write this and I should be in bed but I can’t even think about sleep. I know the alarm will ring at 5:00AM but that’s not inspiring me to run for the sheets. It’s the night before tomato sauce day and this restlessness happens every year.
The irony that I used to avoid this day is not lost on me. When I was a teenager it was something to be avoided. It’s now one of my most favourite days of the year, closely following Christmas and Thanksgiving. I can’t wait to be with our family and pressing tomatoes into sauce.
We’re doing 8 bushels this year. My parents did 3 today because of the weather forecast. 5 bushels is fairly quick work with our system and equipment. The tomatoes are yielding plenty of sauce this year – there are 59 jars cooling at their house in Markham after their work today.
I made egg noodles this evening for a celebratory dinner we’ll share once the last jar is put away.
It’s becoming a bit of a tradition to post a short post about my excitement of the main day – sometimes short is sweet. My goal, today, is to share that on the biggest day of preserving in our year, our feeling is that of excitement and not fear for the amount of work. This type of energy was unimaginable when I was younger and only saw the work – not I know that there’s far more to it – a day ahead of story telling, team work, laughing and working together to create a staple that will fill our pantries – and our stomaches – for months to come.
We’ll be sharing posts and tips through the day at the FaceBook group – we’d love you to come by…