Today was a long-anticipated day. Last year, we only had enough tomatoes to can seven quarts (it was a good thing we had canned 89 the previous year and had enough left over to get us through). This looks like a great tomato year. It was wet to get them going, hotter than blazes in July, now bone dry in August (avoids bacterial wilt and fungus).
Martin with the first sweep through the garden of the year looking for ‘maters.
A bushel of Romas waiting to be skinned and peeled.
To enable safe boiling water canning of tomatoes, we add 2 tbsp of lemon juice and a tsp of salt for taste.
We throw the tomatoes in boiling water until their skins crack and then put them in cold water to cool.
Then cut out the stem and slip the skins off.
Take about 1/6 of the tomatoes and crush them and bring them to boil, then slowly add the rest (no need to crush). After all the tomatoes are added, bring to a boil and boil for five minutes.
Put in cans and boil for 50 minutes. Today’s haul was 28 quarts of tomatoes. Seems like a lot, but it’s only about two jars a month. These are a staple in our cuisine. Love them as the base of a minestrone soup and an essential part of red hot dish!