Canning! What To Do With All Those Tomatoes!

www.farmfoodieandfitness.comTomatoes, Tomatoes, Tomatoes! Oh, how we love our vine- ripened tomatoes. There isn’t a day that passes all summer and what I can still get in the fall, that I don’t eat a tomato. All winter long I count the days till the first, perfect one shows up in my garden. Nothing is better than a warm, juicy tomato picked right before dinner, one that has been basking in the sun’s rays all day long. Most times they only need salt and pepper. But I’ll take them anyway I can get them, in caprese salad, smothered over homemade pasta, popping them like candy for an afternoon snack, or even just biting into them like an apple right in the middle of the garden!

So, the best way to get your vine-ripened tomatoes in the winter is to can them. I try to can as many as I can during the summer. It takes a little bit of time, longer if you have small children distracting you but it’s still totally worth it! 🙂 Sometimes, I watch the weather for a stormy weekend day and plan a canning day for when I’m stuck inside. There is so many thing you can do with fresh tomatoes. Can them, make sauce or paste, or make your own salsa. I even make cute little labels and sell them at bazaars and shopping events or give them as presents at Christmas time.

Here’s my step-by-step on how to can your own tomatoes and stock up your pantry for the winter…

  1. Start with as many organic tomatoes as you can. Beefsteak, Better Boys, and Romas (for paste) are the best ones to use. Check your local farmers sometimes they’ll sell canning tomatoes by the bucket full for pretty cheap!
  2. Make sure to sterilize your jars, lids, and rings in a large pot of boiling water, use the highest temp or “sanitize” on your dishwasher.
  3. Fill your bath canner or large pot half full with water and bring it to a boil.
  4. Place a few tomatoes at a time into the boiling water. This is an easy way to remove the skins by putting them into the boiling water for 45 seconds. Then plunge tomatoes into a bowl of iced water for about a minute. Leaving the skins on will cause them to be tough and chewy in your sauce.
  5. Cut off the skins, any bruised or rotting spots.Then cut the tomatoes in quarters or smaller if you wish.
  6. Fill up your jars with whole or cut tomatoes to 1/4 inch from the top.
  7. Add 1 Tablespoon of organic lemon juice (this keeps the tomatoes from losing color and spoiling) and then fill to 1/2 inch with boiling water or organic tomato juice. (I think the tomato juice works better and helps keep the flavor.)
  8. Wipe off the rim of each jar to make sure they’ll get a clean seal. Put on the lids and the rings.
  9. Boil the jars for 45 minutes in a bath canner or large pot. Let the jars sit out to cool before storing them.

Hope you have a great time canning tomatoes this summer. I know you’ll be enjoying them all winter. Let me know how it goes. My last canning day gave me 32 jars of organic tomatoes! Good Luck and Happy Canning!


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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

5 thoughts on “Canning! What To Do With All Those Tomatoes!

  1. Pingback: Too Many Tomatoes ! – Canning and Drying the Harvest | The Garden Diaries

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