Canning Tomatoes for the First Time

Yesterday, my sister-in-law and I canned tomatoes for the first time.

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We used the recipe from the Ball Canning book for canning tomatoes in their own juice.

We had a variety of tomatoes: Mr. Stripey, Black Prince, Roma and some heirloom red tomatoes from our CSA share.

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We ended up with two big bowls of diced tomatoes after we had blanched them.

I was amazed at how easy it was to peel the skin off once the hot veggie was dunked in ice water.

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We started the whole process at 1:30 and had 7 jars in the water bath canner by 3. Then it was another two hours while the boiling water sealed the jars.

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Seven jars fit in the canner, but I was sure we wouldn’t have enough tomatoes to fill all seven.

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Boy was I wrong. We had an entire bowl left over. I think the jars look pretty with their red, yellow and dark red tomatoes floating around in the juice.

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All of the tomato skins, seeds and cores went into the scrap bowl for the chickens. They were very happy with their evening snack. A few fights even broke out over the larger pieces.

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I’m a little skeptical about how these tomatoes will taste. Some of them were not quite ripe enough, so I just used the ripe part and cut off the rest for the chickens to enjoy.

We have so many more tomatoes in the garden that are ripening every day. I think I’ll try my hand at sauce and salsa.

13 in 14
Canning goal is almost done
Sauce and salsa next

4 responses to “Canning Tomatoes for the First Time

  1. The big heirloom tomatoes like that are $4.99/lb on sale at Whole Foods. But they are great topped with a little salt, olive oil, and balsamic vinegar, and a basil leaf. (And mozzeralla if you are into that).

  2. Isn’t that a caprese salad? Aunt Connie makes a dish like that and it is delicious!

  3. If there is ever a time that you really don’t have enough ripe tomatoes at once, core them and stick them in gallon bags in the freezer. And when you gather enough, take them & place in warm water & the skins will also slide off! So cool!

    • Sweet! I froze my romas last year but didn’t core them first and didn’t even try to peel the skins off. I was attempting to can sauce but ended up freezing it instead. Thanks for the tip!

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