The tomato harvest is at its peak. Canning and preserving are underway in our house. I’ve been canning for years now. It seems like yesterday that I ventured into the kitchen one late summer afternoon and faced a lot of unfamiliar equipment, bushels of tomatoes and very little knowledge. It was overwhelming. My mother-in-law used to can dozens of jars of tomatoes every year, Dave grew up on them. Some people freeze tomatoes, others roast them and convert them into tomato sauce, some can them whole. There are countless ways to preserve tomatoes and creative people seem to be coming up with new recipes and techniques all the time. Over the years I have found the preserving process that works best for our family. I prefer to can tomato sauce. A Vita-Mix blender helps me to concoct the sauce quickly and efficiently. By combining tomatoes, carrots, onions, garlic and seasoning in the blender and then running the sauce through the canning process I am usually able to put about 80 jars on the shelf each year. Our family enjoys this sauce all year long and I’ve never tasted a more delicious sauce. The process shortens the work but not the quality!
I ran a tomato preserving instructional discussion on the deck of our barn on Saturday afternoon. It was fun little gathering and I enjoyed sharing the things that I have learned over the years. I plan to do more of these discussions in the future. Below I am including some of the resources I suggested during the discussion. Canning can be overwhelming and it doesn’t necessarily save time and money but there is nothing better than enjoying the taste of farm fresh tomatoes during the cold winter in northern Michigan. If this is something you have always wanted to try, I encourage you to give it a go.
We have 100% USDA certified organic tomatoes available by the half bushel for $17.00. Give us a call at 231-347-0011 if you would like to place an order.
*Please note that you should always use the most up-to-date canning and preserving resources and follow all steps included in canning instructions. This is not a process that you should take shortcuts in.
National Center For Home Food Preservation:
Based at the University of Georgia
University of Nebraska-Lincoln; Institute of Agriculture and Natural Resources
Published by the University of Georgia
So Easy To Preserve: https://setp.uga.edu/
Produced by the Ball Company
37th Edition: Ball Blue Book Guide To Preserving