I’m currently taking two University classes in the evening and working during the day so, needless to say, cooking, blogging, laundry, cleaning, shopping, or eating anything that doesn’t come from a Drive-Thru are not very high on my priority list at the moment.
And although I love to get fresh veggies from friends and family members, I just don’t have the time right now to do anything with them. However, a friend gave me a bunch of garden tomatoes the other day so I made a point of setting aside an hour to can them. It’s easy, fast, and then I can enjoy the sweet summery taste of fresh tomatoes all winter long while I’m cramming for exams.
Wash any dirt off of the tomatoes and remove the stems.
Cut an X into the bottom of each tomato with a sharp knife. Bring a pot of water to a low boil over high heat. Drop 3 or 4 tomatoes at a time into the boiling water and blanch them for 45 seconds to 1 minute.
Remove the tomatoes from the boiling water and immediately put them into an ice bath. The skins should begin to easily peel off.
Gently peel the skins off the tomatoes. Cut out the stem end and any bruised or damaged sections. Cut the tomatoes into quarters if they are large.
Add 1 teaspoon of lemon juice to the bottom of clean, sterilized canning jars. Fill the jars with tomatoes and push down to fit to 1/2″ from the rim. Don’t worry if the tomatoes get squished a bit. Run a knife around the sides of each jar, all the way to the bottom, to remove any air pockets.
Wipe the jar rims and add the lids. Process the jars in a boiling water bath for 5 minutes. Remove the jars and cool on wire racks. Use these tomatoes with pasta, in sauces, soups, or anytime you would normally use store-bought canned tomatoes.
Now that you’re a pro at canning, try these canning recipes!