
Anyone else
feel like they are busy this summer? I seem to have more of a list going than during the school year! It's true, I have a tan so obviously I'm getting beach side at least some of the time, but I think most of it is from fruit picking, which I adore. When I logged on to write a new post this morning I was absolutely surprised to see that I hadn't put any new information up since June 16th...so I've marked my calender to do a weekly post on every Friday and I hope you will all join me for a few tips to food, travel and an inside look to my odd sense of humor! So much happens in the course of any one cooking day and now with canning season upon us I'm into a lot of late nights, as I don't want to accidentally bump into any of the 64 children who seem to wander through my kitchen on a daily basis. I think some of them belong here and some are just visiting, and some wander through more than once, but honestly, I can't be sure...I call out a few names that don't seem to get a response, so I resort to using,
"Hey, YOU stop opening my refrigerator a Million Times!" It seems to catch at least a minor glimpse of comprehension. O.K., back to the tomatoes...
Whenever you hit a farm or roadside stand (make sure they actually came from a local farmer) and buy your produce, ask if they have any "seconds" they are willing to sell you. These are slightly damaged with a brown spot here or there and not perfect but still full of flavor and great for canning. I can usually get a big box for $10.00 or about $.50 to $.75 per pound depending on the farm and how much excess they have on hand. If you haven't canned tomatoes before, they are easy, give it a try, when the damp Winter sets in (ah, I know right now you are wishing for that big snow storm) you'll be able to pull out some Summer goodness and taste sunshine.
Simple Canned Tomatoes
1. Wash Tomatoes
2. Fill your largest pot
half way with cold water and bring to a slow rolling boil.
3. With a ladle, drop in tomatoes until the pot is 5/8ths full. Allow tomatoes skin to split, about 8 to 10 minutes.
4. Ladle out into colander, rinse with cold water and let tomatoes cool slightly, then skins slide right off in your hand. (My kids like to do this part, it's gushy work and fun)
5. Drop the next raw batch into boiling water and core cooled ones. It becomes a bit of an assembly line.
Easier with two sets of hands. Ask a friend to come over and split the bounty. I have taught many friends to can in this manner and it's work, true, but enjoyable and fun to talk, laugh and keep hands busy, plus kids have a friend to keep occupied with. 6. Pack tomatoes into hot canning jars. Have lids soaking in hot water.
This can all be done conveniently in the dishwasher drying cycle.7. Make a separate pot of hot water with 1 tsp. of
FRUIT FRESH per gallon of water. When all jars are packed, pour water over tomatoes to fill to top with-in 1/2 inch.
8. Top off with a tsp. of lemon juice on top.
Buying the real lemon juice in the little yellow squeeze bottles is easy and inexpensive.9. Put your hot lids on, then screw down the bands. Tight but not too tight.
10. In a canning pot, (Can be purchased for about $20.00 to last a lifetime) place jars on racks and process for 20 minutes.
Process means to have water at a simmer, filled enough to cover over jars by 2 inches and simmer for appropriate time. 11. Take jars out carefully with tongs and place on clean kitchen towel. Do not move for 24 hours. After that, place in a dark, cool closet to pop out at Thanksgiving!
DISCLAIMER: I hate to put this on here, but you know the law these days...BE CAREFUL, IT'S HOT! Also, when you open your tomatoes, if there is mold, don't eat. This is so unusual in tomatoe canning because the acid content is so high and with my method you've used pectin AND lemon juice so it's almost fail proof.