Canning Tomatoes

It's that time of year again. The tomatoes are ripening and it's time to can them. Now, I must be honest. When I talk about tomatoes ripening, I'm referring to the tomatoes my uncle grows. He can grow anything and everything. And he does. We're very blessed that he shares.

It's not that we don't try to grow tomatoes. It's just that something always seems to happen, be it varmints or too much water or fertilize or something. Now, we do grow grape tomatoes. In abundance. Grape tomatoes are not to be confused with cherry tomatoes. Grape tomatoes are the size of, well, grapes. We have them everywhere. Have I mentioned that I don't eat tomatoes?

But I'm getting away from the purpose of this post. I do cook with tomatoes so it's important to know how to can them. I've been asking a great many questions. I don't like all the answers. Question: How long do you cook them. Answer: Long enough. It's what happens when you're dealing with someone who has just always done something a certain way because her mother did it that same certain way. No timing involved. You just kind of know. And that makes it hard when dealing with a mother who, unlike her mother, doesn't want to teach or have help in the kitchen.

This recipe is for me probably more than for you. I want to remember just in case there comes a time when I need to.

Canning Tomatoes

 

Tomatoes

Salt

Wash and dry jars. We use pint jars.

Peel tomatoes, making sure to remove the ends. Put tomatoes in a large container and bring to a boil. Be sue to stir frequently to keep them from sticking to the bottom of the pan. How long do you cook them? Until they're mushy. (I did warn you!)

Place tomatoes in jar. Put 1/2 teaspoon of salt in. Do not try to mix this in with the tomatoes. Just leave salt on the top. He will disappear into the tomatoes. Place boiled lid on top, then screw on a ring top and tighten.

Put aside and wait for the pops to begin. The pops come when the lid seals. It's a joyous occasion!

Be sure to label and date all your canned goods. You think you'll remember but, trust me on this, you won't.

Hot Dill Pickles

This recipe comes from my Aunt JoAnn. It was a special request. My Aunt JoAnn is an incredible cook. She also does a lot of canning. Lots. And lots. Seriously. My uncle spends all his time growing things and she spends most of her time figuring out what to do with it all. She's amazing!

 

Because she is a Southern cook, you've got to use a little bit of common sense. Aunt JoAnn generally cans pickles in pint jars. How many cucumbers do you use? Enough to fill up the jars without packing them. What kind of cucumbers do you use? Pickling cucumbers . . . unless you're my mother and then you use whatever you have available. Like I said: use your common sense and work with it. Be sure to wash the cucumbers first. You probably already know that. Always wash fruits and vegetables before you use them.

 

Hot Dill Pickles

Cucumbers (Aunt JoAnn cuts hers round.)
1 quart white vinegar
2 quarts water
3/4 cup pickle salt
garlic (1 small bulb to a jar)
1 teaspoon dill seed
Hot peppers (2 to a jar)
1/2 teaspoon alum

Put sliced cucumbers in a jar with pepper, dill seed and garlic bulb.

Boil 1 quart white vinegar, 2 quarts water, 3/4 cup pickling salt and 1/2 teaspoon alum. Pour into the jars and seal them.

DO NOT OVERPACK JARS.

For questions: Call Aunt JoAnn. I don't do hot pickles. LOL