canning tomato recipes

How to Can Those Extra Garden Tomatoes

With a little practice, this easy old-school food-preserving technique can keep your family enjoying the tastes of summer all through the winter.

How to Can Those Extra Garden Tomatoes

You can do it: Preserve some of your tomatoes now, and you'll be glad later.

RODALE NEWS, EMMAUS, PA—There's been a huge movement this year to growing your own food; even the White House started an organic garden! If you're one of the many new gardeners on the market, you may be up to your knees in juicy tomatoes this time of the year—and wondering what exactly you should do with them (assuming the blight that struck earlier in the year didn't wreck your crop). Canning some of those tomatoes is a great solution to a backyard tomato surplus. So we spoke with Aimee Good, CSA farmer at Quiet Creek Farm, a commnity-supported agriculture program at the Rodale Institute in Pennsylvania, to give us step-by-step directions and tips. Good promises that canning is pretty easy, once you get the hang of it. Ready to give it a try? Here's what you'll need for water-bath canning, which is commonly used for high-acid foods like tomatoes.


• A large pot with a lid, or a canner (available online at places like Lehman's)

• Glass canning jars, lids, and screwbands (commonly available at grocery stores and online)

• A jar funnel, to fill jars easily and cleanly

Tomato prep:

• If you'd like, you can peel the skins before canning, but you don't have to. If you opt to skin your 'maters, dip them first in boiling water to loosen the skins, then plunge them in cold water. Drain, peel, and core. "I prefer to not peel or remove seeds from my tomato products, except perhaps for tomato soup, for which I use a food mill," says Good. "It makes them much easier to process, and we never mind eating the seeds and skins."

Jar prep:

• To sterilize your canning jars, see the Nickel Pincher's canning recipes.


Published on: August 20, 2009

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Hi All,
Just signed up for the Magazine and this blog. I recieved my 1st magazine a couple days ago. I really like what I've seen so far. Organic Gardening is completely new to me, but I love Great Healthy Food. I have a few questions if noone minds.
I saw someone say sometig about composting. I am having trouble with that and how to figure it out. My wife has been keeping things like Coffee Grounds, Egg Shells, nd all kinds of food scraps for over 2 weeks now. I've read you need the Carbon (Brown) and Nitro for (Green, but I'm having a problem determining how much of each to add to a box. Like should it be a 1 to 1 Ratio, or 3 to 1 Ratio. I really need some help with this along with how much moisture to add and how to keep it at the right temp.
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Thanks David for that bit of wisdom. There does seem to be a lot of emphasis to grow your own food, but it'll still take a bit of time for people to get away from just growing ornamental flowers and grow veggies instead. I grew Scarlet Runner Beans this year and the flowers were just beautiful! What sort of composting do you do?

Canning your garden

I have a half acre garden.I have canned my veggies for years. Peas, beans corn, tomatoes, cucumber pickles, beet pickles,jalepeno & cayenne peppers, squash etc. I have access to a corn grinder to make my own meal. Not only do I save money, we eat healthier food. I also make a salt substitute from herbs. About all we buy are a few condiments such as suger, coffee, baking powder, flour, etc. My wife are 76 and 78 years old. We take no medicine and are in great health I am a Master Gardener & Composter and I utilize my garden knowledge. I have an herb garden and use the herbs in cooking daily. I wonder why people doesn't garden. Even a small one if they live in the city. Flowers are beautiful but planting veggies in the flower beds makes more sense.

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