Canning and Canning some more!!!

Tomatoes are coming in!!!

Marion and Rutgers tomatoes are some of the best tomato plants for producing the perfect canning tomatoes.

Marion and Rutgers tomatoes are some of the best tomato plants for producing the perfect canning tomatoes.

The fruit of my labor is evident.  This is one of my favorite times of the year, after planting season, I love the harvest.

I planted 24 tomato plants this year. 9 rutgers and 9 marions and 6 heirloom.  When you plant tomatoes, plant enough to give yourself some options for canning.  What a versatile fruit, the tomato.  So far this year I have made 3 batches of salsa, each one a little different and I have also canned 15 quarts of whole tomatoes.  My next project hopefully will be spaghetti sauce.

Before you can do anything with your tomatoes you must first core and skin them.  Below is a quick guide to do that.  This is the first step to preserving your tomatoes whether canning or freezing.

Lets get started.

You will need the following items to make the process easier for you.

  • cutting board
  • parring knife
  • large 12 quart or larger pot
  • slotted Spoon
  • large bowl

Let us begin:

  • Wash your sink and counters tops before you begin any canning process.  Bacteria is NOT your friend.  So take every precaution to get rid of bacteria.  Personally, I’m a big fan of bleach, but if you don’t like bleach you can use soap, water and vinegar.DSC_0096
  • Wash your fruit.  Make sure to remove any dried leaves or soil from each tomato.
  • Fill your large pot half full of water and bring to a full rolling boil.
  • Once tomatoes have been washed drop them into the boiling water. Don’t over fill the pot.
  • Leave tomatoes in water for 2 to 3 minutes and dip them out.
  • Fill the large bowl half way with cold water and drop the blanched tomatoes into the cold water.
  • Continue this process until all tomatoes have been dipped into the boiling water.
  • You will have to replace the cold water frequently to cool your tomatoes off.
  • Take a tomato that has cooled off enough to handle.  Use your parring knife to cut out the core which is the top of the tomato that attaches to the plant. tomato1a
  • The peel should come off easily.  If the skin hasn’t already started to peel away make a small shallow slice around the tomato and the peel should come off. (if you find the skin hard to come off, leave the tomatoes in the boiling water a little longer).
  • Continue coring and peeling until they are all finished.    They should like like this.

    Tomatoes cored and peeled.

    Now you are ready!  You have many options once you get to this point.

    Hopefully soon, we will learn to make the Salsa….stay tuned

Tried and true!


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