Canning tomatoes: a rookie's perspective

When I was 2 or 3 my mother was featured in our local paper for her canning practices. She canned/froze EVERYTHING she could and I was her 'big helper'. Ever since I can remember in the summers she would can vegetables, freeze berries and remind us how important this practice was. When I was little I thought this was just the way country-folk like us lived...what I didn't understand was that we were among the few that canned our annual yield and we did it because we were poor. I had no idea we didn't have a lot of money and if you had come by the house at any given time, you wouldn't have known either.

Looking back I still don't remember my childhood as one where we went without. I didn't even know I was missing out on anything. Now, I look back and wonder how we managed to can every year and why we don't do it as much as before...I feel now, that as a child I was spoiled by fresh vegetables year round and homemade jam. I cant even eat the store bought stuff (blah!) and who would want to??? Its terrible!

Im sure many would rather buy pre-canned veggies than spend 7+ hours picking, cleaning, cutting, canning and freezing fresh vegetables like I did yesterday. I understand, but as long as I can do it, I will...

For anyone who has never done it before, canning is pretty easy work. The biggest deterrent is how time consuming it is.

Some recipes call for the use of canning salt & citric acid (or lemon juice), but that is only if one desires to use it. I chose to use canning salt only, but its up to you.

It is also important to know, that while canning foods is a safe practice and the food is preserved for a long time, it is recommended to cycle through your canned/frozen goods within a year to maintain optimal flavor. Plus, its just good practice so you have adequate room for next years harvest.



Canning Diced Tomatoes:
-tomatoes
-canning salt

You will need:
-large stockpot
-medium stockpot that will fit the jars covered with water OR dishwasher
-medium saucepan
-ladle
-canning funnel
-new canning lids (available at most grocery stores in the summer)
-canning jars (look for these 2nd-hand)
-canning bands (2nd-hand, if possible)
-jar wrench (or a oven mit can work as long as you can grip the jar well)


Cut up tomatoes into desired size and place in large stockpot over medium heat. Begin boiling jars, lids and bands. If you have a dishwasher, put jars in dishwasher and just boil the lids and bands (I only boil bands if they've been used).

As soon as the tomatoes are slowly boiling begin removing bands from water and place on a towel to cool. When the lids are boiling and jars are washed and very hot, put canning funnel in jars and fill with tomatoes 1/2-1'' from top. *Make sure the lip of the jar is clean before putting on the lid.* Add 1/2 teaspoon (per quart) canning salt to the top, cover jar with hot lid and apply band.

Set filled jars aside and allow them to cool completely (usually overnight). When the jars seal they will make a soft popping noise. Label and store in a cool, dark, dry place.

Enjoy!