I have about one more batch to can, and then I can focus on the winter gardens.
I am planting fava beans,shallots, and garlic. I’ll also put a cloche over the cold weather veggies and see how long I can keep them going. So far, so good.
I have never canned tomatoes before. I have to admit, I’m one of those people who has a bit of botulism fear. I have always canned jams and fruits, but I steered clear of the dreaded canned garden tomato. After a bit of research, I’ve found that as long as you add “bottled” lemon juice, all is well. I’ve read a few blogs by people who do not add the bottled lemon juice, but I’m not willing to take the risk.
Mark decided to snap photos while I attempted my first batch. It was late, I was tired, and I realized upon uploading that I had already released the “girls” for the evening. I guess Mark is so used to watching me walk around with my bra straps hanging out that he failed to notice. Oh well, the show must go on.
CLICK BELOW TO SEE MORE PHOTOS AND RECIPE…
I haven’t opened and used a can yet, but I’m hoping they’ll make a great tomato sauce. I have about 10-20 more pounds of tomatoes at the ripe and ready, so I’ll probably be canning more right away.
I used the recipe for hot pack tomatoes at Canning Food Recipes. Com
I didn’t need to add water, as the tomatoes were juicy enough. I did crush them slightly. I didn’t want to use the cold pack method because I didn’t want to wait the 85 minutes.