By Andrew Cini
As the days heat up and the sun shines bright, it is evident that summer is coming in full swing. For all of the backyard gardeners, the labor and time put into the yard just a few months ago will start to sprout with the garden’s wonderful bounty; the next two months will be spent harvesting its crop. They will also be spent trying to figure out exactly what to do with the surplus of fruits and veggies. While enjoying those fresh vine-ripened tomatoes or picking our weight in zucchini and squash, we can’t help but scratch our heads as we file through all of the possibilities to get the most out of the garden.
Eating fresh produce from the garden is a wonderful experience, and the backyard garden can stretch well into the winter months with a little ingenuity and a few tools. Canning, jams, jellies, pickles and curing are all preservation methods that can both make food delicious and keep it for months after harvest. Tomatoes are perfect for jarring. Cucumbers beg to be pickled. Berries and other fruits make wonderful spreads. All of these preservation methods are time-tested ways to add both shelf life and flavor to your garden crops.
Jarred or canned garden vegetables are an especially common and surprisingly simple way to add value to your garden. They can be enjoyed well into the colder months, save money in comparison to store-bought versions and make great gifts in the holiday season. Mason jars can be found in both pint and quart sizes and are usually sold in packs by the dozen. They can be purchased online or at your local grocer. Jars and rings can be reused as long as the lids are replaced whenever canning a new vegetable.
Canned Tomatoes
A great addition to the pantry, canned tomatoes can be used for a number of recipes, including marinara sauce, pico de gallo and chili.
Ingredients
- 10 lbs. fresh-picked tomatoes
- ½ cup lemon juice
- 1 tsp. salt
- 1 dozen pint-sized mason jars, with rings and lids
Method
Bring a large pot of water up to a strong boil.
Prepare a bowl of equal parts ice and water and set aside.
At the bottom of the tomato, make a small incision in the shape of an X; this will help peel the skin away before canning.
Working in batches, drop a few tomatoes into the pot and let boil for 30 seconds or until the skin starts to separate at the incision.
Using either a slotted spoon or a pair of tongs, transfer the tomatoes into the ice water and then again to a baking sheet lined with paper towels. Repeat this process until all of your tomatoes are finished.
Peel away the skin as best you can, working from the incision toward the top of the tomato.
Once you have finished peeling the tomatoes, divide them evenly between the jars, followed by the lemon juice and salt. Fill the jars within ½ inch from the top with water. Lid your jars and apply the ring. (Note: Make sure you sterilize your jars, rings and lids before you start to can.)
In a pot wide enough to fit your jars, or in batches, submerge jars in simmering water for 35 minutes and remove. Repeat the process until you finish all the jars. Check your seal after 24 hours; if the lid does not flex it is sealed properly. If the lid can flex up and down, you can remove the lid and repeat the process.
- Photos: Nina Lea Photography
