I knew I was growing a lot of tomato plants when I was planting seeds this spring, and I realized that I would probably get a lot of tomatoes no mater what happened, but I didn’t imagine what would be done with them all. I figured that if I grew lots of tomatoes, everyone on the farm would find lots of uses for them, and we have. Lately everyone has been working on one task more then most others: Canning Tomatoes. The process begins by sterilizing the jars which will contain the veggies.
The tomatoes need to be washed off, rinsed, dried and finally diced into smaller chunks. The amount shown above will fill about seven large jars.
Before putting the lid on the jars, we added a small amount of “Fruit Fresh”, and added water until it was within one inch of the lid. The right amount of water is important for the jar to seal.
After placing the lids on the jars it’s time for a good half of an hour bath in boiling water. Be careful not to get burnt by the hot water.
Each batch yields about seven jars, so you can imagine that we have been canning quite often. All of the tomatoes shown have come from one of three gardens including my sisters, my mothers and my own garden.
We even tried out some yellow tomatoes after hearing that any color tomato is safe to can.
After helping with two batches of cans on Sunday, I figured I would go pick some more tomatoes. I have been trying to pick the tomatoes every four or five days, which gives the green tomatoes some time to start ripening. For now, I’ll pick any tomato that’s not green.