Canning and Preserving Tomatoes

Canning and Preserving Tomatoes

Canning & Preserving TomatoesCanning and Preserving tomatoes again, my feet hurt, I smell like a tomato and my fingers are sore from peeling tomatoes. Our Romas and San Marzanos are prolific this year and the Opalkas are giant! The color red that they turn when canned is just beautiful and they call out for the tomato soup and spaghetti sauce in the winter. There is a great sense of accomplishment when the first jars start filling up my cupboard where I keep the seasons harvest in jars. Corn is in the freezer and onions are dried and ready to use all year long. Our Blueberries were a bumper crop and made the most amazing jam! There is nothing like it in any grocery store anywhere!

24 jars of pickles seems like a lot I know but we have a lot of folks around here for lunchtime in the spring and those pickles will all get eaten. Thank goodness watermelons don’t need canning but all those apples all over the apple tree are going to make apple butter this year which cooks down in the slow cooker. We also have the prettiest french filet beans in yellow and green all packed into jars to enjoy for a long time.

Putting up is exhausting work, how did women survive doing this all summer long every year? I am afraid my family would have starved by the end of November. Living out in the country like we do, I can’t just run to the store and get dinner every night so it is nice to have lots of great staples to choose from but I don’t think we could live off of our own garden yet. We do have our own eggs and beef and we are lucky to trade for pork and sometimes chicken too.

It is that time of year again!!! Time to save the tomatoes for the winter.

4 thoughts on “Canning and Preserving Tomatoes

  1. Cindy, Your post made me laugh. Do you have a good recipe for pepperoncinis. My daughter planted the ones I ordered from you this year and they are producing a bumper crop. We tried pickling some but they were so acidic they were almost inedible. I love having canned goods in the pantry. One thing I used to do when I made a lot of jams and jellies and we had our beehives back in Ohio is to put a little display of the various on my kitchen counter with a strand of bunched up Christmas white lights behind it. It made the jars looked like stained glass. Really gorgeous.

  2. I can never find a good pepperoncini recipe but here is one that should adapt well. The important thing is to use water and vinegar, straight vinegar is too much. Spices are up to you! We also used alum this year on our cucumber pickles so I am hoping for a nice crunch.

    Quick Pickled Peppers

    2 c Water
    1 c White wine vinegar
    2 tb Kosher salt
    1 lg Red pepper
    1 lg Yellow pepper
    1 lg Green bell pepper
    1 Clove garlic
    1 Leafy inner rib of celery
    1 Sprig fresh basil or oregano

    Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce heat and simmer covered until salt is completely dissolved, about 3 minutes.

    Rinse peppers well. Cut in half through stems; remove stems, seeds, and white pith. Cut each half lengthwise into thirds. Lightly press garlic with flat of knife and peel. Pack peppers, garlic, celery, and herb sprig into hot clean 1 quart canning jar.

    Fill jar with hot vinegar mixture. Slip thin rubber spatula down sides of jar to release air bubbles. Add more vinegar mixture if needed. Seal jar with new canning lid. Store in cool dark place or in refrigerator at least 1 week before serving. Flavor improves with longer storage.

  3. Greetings Tasteful Garden,
    I just wanted to stop by and “thank you” . . . for who you are and what you do. I’ve got my garden plants from you for several years now. This year my wife, Sandra and I came and visited the farm (we’re from Bham)and enjoyed the tour. I’ve recently published a pictorial of our garden from preparation to harvest on our Facebook page. I looked to see if you guys were on Facebook, but didn’t find you . . something you might want to consider.
    I visit your website often and also enjoy your blog . . . once again “Thanks”
    -Steve & Sandra Mays
    Pleasant Grove, AL

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