BRINGING IN THE HARVEST

It is fall and in Northern North America it is time to bring in the harvest. My garden was a success although the summer here was cool, so in September my tomatoes thought it was July. It was a very weird sight, it’s September and my tomato plants have blossoms and tons,(I mean tons!) of very dark green tomatoes. Well, the frost warning came so I ran to the garden with my grocery bags in hand and filled up 6 bags of green tomatoes. I put the tomatoes out on the shelf in my basement storage room. They have gradually turned ripe. I have made 4 batches of spaghetti sauce (all with ingredients from the garden), and today I am cold pack canning tomatoes.

HOME CANNED TOMATOES

You Will Need

jars

lids and rings

canner

jar lifter

knife for peeling

tomatoes

lemon juice

salt

tomato juice (optional)

1. Begin by picking fully ripe, red tomatoes. Wash in cool water.
2. Scald tomatoes
(Do this by heating a big pot of boiling water, place the tomatoes in only one layer) when the skin starts to break apart take out of pot and allow to cool.
3. Cut around the stem and remove the core and the skins of the tomatoes. Cut tomatoes into quarters.
4. Place tomatoes in quart jars prepared by washing them in the dishwasher, or sterilizing them. Add to the jars 2 tablespoons of lemon juice (for more acidity) and 1 teaspoon of salt.
Next add the quartered tomatoes to the jars, stuff tightly.
5. Remove air holes by inserting a plastic handle into the jars.
6. Add liquid, either boiling tomato juice, or boiling water.
7. Clean jar openings and place canning lids on that have been softened in boiling water for approx. l minute.
8. Add rings, place in water bath canner, cover with water to one inch above jars.
9. Bring water to a boil, place lid on canner and turn timer on for 45 minutes. Watch canner closely as once the lid is on water may begin to boil over, just turn down the burner and continue.
10. After 45 minutes turn off burner, lift out jars and allow to cool 24 hours before putting them in storage. As the jars begin to cool you will hear a popping noise coming from the jars, that is the jar sealing and becoming air tight.

Enjoy the fruits of your summers labor all winter long. I use my tomatoes for sauces, soups and pasta dishes.