Hearty seed grown tomato plants have endured this rainy summer weather. The humid weather that follows these southern afternoon rainstorms has helped some backyard farmers to produce an abundance of hearty and delicious gems.
Julie McCombs
The humid weather that follows these southern afternoon rainstorms has helped some backyard farmers to produce an abundance of hearty and delicious gems.
A larger garden may require you to cook or can and maybe share with a neighbor or best friend. In my case, having parents with green thumbs makes for a happy daughter that gets to enjoy the overflow.
I have been learning the southern tradition of canning. Like some of you, I grew up listening to the rattle of the pressure cooker in granny’s kitchen. The huge pot with the timer at the top that whistled as it spun around seemed so intimidating to an 8-year-old girl.
When my mom and I talked about canning last year, she explained simpler ways to store that extra fruit and veggies without the huge scary pot. She explained the importance of clean food and sterile jars. After listening to her, I realized how easy and fun it could be even for those of us with busy schedules and scary childhood memories.
After canning a few items, I realized how much I enjoyed this family tradition.
Opening up a jar of my own creations helped me to remember and appreciate that straight from the garden flavor of my granny’s canned goodies. I like having control of the ingredients without having to read the side of a box or can or wondering which pesticides I have to scrub off.
I have added our recipe for canning tomatoes. Make stocking up those extra summer tomatoes a new family tradition of your own.
Julie's family canning recipe
• Heat jars and lids in saucepot of simmering water about 8 to 10 minutes.
• Put tomatoes in a large pot of boiling water about 1 minute to slip off skins.
• Put tomatoes in saucepan diced or crushed, cooking for 10 minutes on medium heat.
• Remove canning jars from hot water.
• Add 2 tbsp lemon juice to each quart jar or 1/2 to pint jar.
• Carefully pack hot tomatoes in hot jars, leaving 1/2 inch from top.
• Add 1 teaspoon salt to quart or 1/2 teaspoon salt to pint.
• Clean top rim of jar before placing on lids.
• As each jar is filled make sure lid is tight, set into the boiling water canning pot.
• After all jars are filled and placed into pot make sure the water level is above the jars. When the water starts boiling continue the process again for 40 minutes.
• When time is complete turn off heat and remove jars.
• Place on cooling racks or towels and recheck lids making sure they are tight.
• All jars will make a popping noise when the lid seals . . . this could take a minute or awhile as they cool.
Email Julie here for questions or ideas.