Something we hadn't figured on… weeds. Our perfect garden wouldn't dare to have weeds - would it? Guess that's what happens when you go to Alaska in the middle of summer for a week… the weeds got so out of control - we never did regain control. Despite all those weeds - our garden has been producing very well.
We've had an over abundance of tomatoes - cherries and Romas. Canning tomatoes is so easy - I'm not sure why more people don't do it. Really folks - it's easy… you cut up the tomatoes, heat them up a little, add some salt and lemon juice to the jar, fill it up - boil it for a while - done. Canned fresh tomatoes. You could even throw some garlic or basil in there to make Italian Canned Tomatoes.
Give it a try - don't fear the canner - it's just a giant pot of water with a metal rack inside… easy stuff.
Note: I usually do the hot pack - mostly because if you do the cold you risk cracking your bottles. I've lost WAY to many bottles learning this tip.
Tomatoes Whole, Halved, Quartered or Diced - Packed in Water
You Will Need:
2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
Bottled lemon juice
Glass preserving jars with lids and bands
1.PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3.PREPARE tomatoes according to raw or hot pack recipe.
4.ADD ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
5.PACK tomatoes into hot jars according to raw or hot pack recipe. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.PROCESS filled jars in a boiling water canner 40 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Raw Pack 1.PACK tomatoes into hot jars leaving 1/2 inch headspace.
2.LADLE hot water over tomatoes leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
Hot Pack 1.PLACE tomatoes in a large saucepot. Add water to cover. Bring to a boil and boil gently 5 minutes, stirring to prevent sticking.
2.PACK hot tomatoes into hot jars leaving 1/2 inch headspace.
3.LADLE hot cooking liquid over tomatoes leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.