Tuesday, September 4, 2012

tomato, tom-ah-to

It's tomato time.  I just have to include this post on the all-things-canning-channel because they are simply (pun intended) the easiest thing to bottle imo.

We had home grown tomato malfunction this year so we bought from Bountiful Baskets.  These were fabulous tomatoes!  Of course, we had several rounds of homemade salsa before I got around to bottling them.  These were second only to home grown.

Tomatoes are seriously as easy as 1,2,3

1. blanch for 30 seconds (in boiling water)

2. peel

3. put in bottles (cut in half, chunked, whole, diced. Your choice)

Tomatoes form their own juice when you squish them down into the bottle.

Did you know that blenders were created to be able to fit a narrow mouth jar?  Just screw the blade  onto the bottle and blend away! That's what my mom told me.  I've tried it.  It's a beautiful thing.  That's why I bottle tomatoes in narrow mouth jars.


  1. What was your homegrown tomato malfunction? Mine was green worms.

  2. I grew tomatoes in pots this year. Yes, I grew a pot garden. I planted Early Girls and Roma tomatoes and they just didn't grow very big and were very fibrous. Not edible. We were so disappointed. So much for pots.

  3. Funny--I get to demo this at R.S. tomorrow. I was wondering--what do you know about canning/not canning on a glass-top stove? I don't have one, but I know several ladies in our ward do, and I have heard bad things, so I thought I'd put out a warning, but then I know some of said ladies have done it without consequence...any thoughts? Also, do you ever add salt or lemon juice? My Ball blue book says to, so I always have, but...?

    1. Ooh OOh OOH!!! I know this one... :)
      I've seen glass top stoves permanently damaged from canning. I would not recommend it. For those who have had no damage, I'd like to know their secret. I hardly recommend canning on a regular electric stove. I've ruined the paint on three electric stoves from canning. oops... They make an electric canning burner element thingey. They are more sturdy and stand up higher than normal ones. They can be pricey and you most likely have to order them, but I'd highly recommend one for heavy home canning use. The best I've used is a gas stove or a camp chef in the garage (hands down preferred method).
      As far as tomatoes, this time is the first I've ever used anything acidic. I was told that tomatoes are acidic enough that they don't need anything and have done it for YEARS without. My hubby seemed uncomfortable going tomato comando so I used citric acid this time because I'm a scientist at heart and wanted to see the difference--if any. Citric acid is 1/2 teaspoon per quart, 1/4 teaspoon per pint. Lemon juice is 2 tablespoons per quart I think.

      Good luck at your RS demo. You'll do GREAT! As far as many ladies having a glass stove, get together and have a "canning bee". By far the best way to do it. I have fond memories of my sisters-in-law and MIL taking a whole week and bottling everyone's food. Much better than doing it alone. Just a suggestion.
      Let me know how it goes. Would love to hear. :)