Canned Tomatoes

Canning tomatoes reminds me of a small dark room in my grandparents’ basement. It had 2 walls lined with shelves that were full of canned things. I think I remember pickled okra, sweet pickles, dill pickles, tomatoes, and peppers (there was probably more too). My Grandma also had a deep freezer in that room. She grew lots of tomatoes and probably had to can them to deal with the quantity. We’ve tried twice to grow tomatoes here, but it hasn’t worked, so I canned some tomatoes from the market. In the dry season, it’s too dry and cold for tomatoes and in the rainy season, it’s too wet and buggy! This time I only canned 2 kilos, but next time I would can more to be more efficient with the water and energy used in processing the jars.

Once again, I went to the National Center for Home Food Preservation website for directions on canning. I used this recipe: Whole or Halved Tomatoes. I don’t know why the recipe specifies that the lemon juice should be bottled. Maybe it has something to do with regulating acidity. I don’t have bottled lemon juice, only juice from lemons, so I used vinegar instead to be on the safe side.

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2 responses to “Canned Tomatoes

  1. More! More! This is a big one for us this year and we are looking for every bit of information.

    I was reading about the tomatoes being right on the borderline of appropriate acidity.

    • Yes, when I made a large batch of pasta sauce, I decided to freeze it instead of can it because you have to boil the jars for a long time with sauce (something like 40 minutes!). I think that must be because pasta sauce doesn’t have as much acidity as plane tomatoes with lemon juice or vinegar.

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