Lately I have been super enjoying canning. And while I’ve canned before, there is something about canning what you’ve grown yourself.
I’m bursting with pride (probably unflatteringly so) over my little 13×13 foot garden. It’s tiny, but it’s mine and I tend it with care.
I’m growing a variety of things but currently the tomatoes are the ones that are producing like crazy. Which is a relief because when I transplanted them this spring they were quite scraggly.
They are now a tomato jungle.
Today I had over 30 tomatoes ripe and sitting on my counter. Hmm. Lately I have been canning the black ones. Those are plants # 1, 3, 5 and 6 in the above photo, starting from the left. Plant #2 is a Sungold (yellow cherry tomato) and plant #4 is a Goldie (huge yellow tomatoes I wrote about in my BLT post).
I knew I was canning them and I had a recipe in mind. I’ve been using this book called Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More (by the editors from America’s Test Kitchen) from the library and I love it so much I want to buy it. But it’s nearly $20 😦 Maybe I can find a deal somewhere…
The recipe I wanted was for crushed tomatoes. But it called for 14 lbs of tomatoes to make 4 quarts canned and I knew I didn’t have that much. But with a bit of brain power I figured that if I cut down the ingredients to 1/4 of the recipe, it would be about right.
I had canned these tomatoes whole and I knew it would take about 14 to make 1 pint. Thus about 30 tomatoes to make 2 pints, or 1 quart. My other canning book said that it takes 2 1/2-3 1/2 lbs of tomatoes for 1 quart canned. So I figured I had about 3 lbs.
The only other ingredients were bottled lemon juice and salt. Easy.
And no, canning isn’t easy at first. I’m no veteran but I’ve been learning a lot from anyone willing to chat about canning. This is my first year canning tomatoes. Before I stuck to just fruit. (*Haha looking back on this post I realise that tomatoes are also fruit! 🙂 Applesauce, peaches, peach butter, blueberry butter. That’s about it 🙂
So I followed the directions to prepare for cooking the tomatoes.
Filling up pots with water, washing jars, prepping tomatoes, blanching and chopping them.
Now they were ready to cook and here is what the completed “sauce/crushed tomatoes” looked like⤵⤵⤵
Ready to can! The burner under the water bath canner had been turned off already. So now…canning prep!
Prepped hot jars, sterilized lids, lemon juice and salt in jar, filled jars, left headspace, wiped rims and lids and made sure lids were properly loosened.
Then the jars were carefully lowered and I placed the lid on and waited for the water to boil.
While I waited, I made lunch. Last nights leftover burrito filling…rice, black beans and seasoned ground beef mixed with the remaining 2/3 cup of crushed tomatoes. Yum.
The water boiled after a bit and judging by the directions I went with a 45-minute processing time. It was the correct time for my elevation for quart jars so I just went with it.
I love listening for the jars to pop. I didn’t hear these ones pop but I will test them later. Both are indented and not raised, so that’s a good sign 🙂
Whew. All that work for 2 pint jars. But it’s still quite a bit of tomatoes. And I love preserving the fruits of my labor. I hope they taste good when I use them in a recipe later!
Do you can? I’d love to hear what you are preserving this year 🙂 Do you can by yourself or do you have help?