Wednesday, September 10, 2014

An Avalanche of Tomatoes

For perspective, the bowl on the right is a LARGE salad bowl.
This week's farm share included lots of tomatoes.  LOTS.  A quart of cherry tomatoes, some Jolly tomatoes, and many, many larger ones.  I already have 5 gallons of tomatoes frozen to make tomato sauce and, I think, that's enough.  I thought maybe the Jollys would be good if they were canned whole and then I remember that I like using canned diced tomatoes for some of my stews and figured I could use the rest for that.

After skinning the tomatoes by immersing them in boiling water, I set aside the Jollys.  They fit into one quart jar.  The rest of the tomatoes were seeded and diced and they filled 3 quarts and 1 pint jar.  Each jar got some lemon juice and salt and then they were processed for 45 minutes in the boiling water canner.  I was worried that the lemon juice wouldn't get distributed evenly but I shouldn't have, the tomatoes shrink a bit and so all the liquid circulated nicely.

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