Canning Summer

The last two summers Mom and I have spent a lot of time canning, everything from jams and jellies to various dilled vegetables. This summer was a little slower than last because with the hottest summer on record (ever, anywhere) there wasn't an abundant source of veggies in my backyard like there had been in years past. Don't get me wrong, we managed to do a few batches of pickles, plenty of jam for gifts and even some interesting things like prickly pear tuna sauce but it wasn't the bounty of last summer. Early in the summer one of the local farms, Johnson's Backyard Garden had a glut of tomatoes (I know, horrible problem, right?). So what to do with super priced, super ripe tomatoes? Can them of course!

I'm not usually one for step-by-step photos but given the simplicity of a written recipe for canning tomatoes I felt it was appropriate here.

For each quart jar of tomatoes you will need:
Approximately 3Lbs of Plum or Roma Tomatoes, we canned San Marzano's
2 Tbsp Bottled Lemon Juice or 1/2 Tsp Citric Acid
1 Tsp Salt

1. Wash your tomatoes very well, then mark an X on the bottom of them and plunge them into boiling water. Allow them to sit in the water and blanch for 30-60 seconds. Put the tomatoes into an ice bath after they have been removed from the boiling water. Core them and peel away the skin with a small paring knife.



2. Put the lemon juice (or citric acid) and salt into clean, sanitized jars. Pack the tomatoes into the jars one at a time, press firmly enough to compress the tomatoes and release a little juice but do not crush the fruit.


3. Cover full jars with liquid (either tomato juice or water) so that only 1/2 inch of space exists between the top of the jar and the liquid.


4. Place jars into a pot of boiling water to seal them, process for 85 minutes.



Canned tomatoes are a great way to preserve the best of summer and enjoy the ripe tomato flavor anytime.