Tomatoes are the only vegetable I can each summer. I don't like to use the energy that is needed to can - specifically heating water for the canning pot, it seems to take so long to get the quantity of water needed to a boiling point.
I keep it really simple - just chop, simmer for about an hour, fill the jars, and put in the hot water bath for 5 - 10 minutes. Then as I want to use them over the winter, I can either make tomato sauce or use them in various dishes.
That's a wonderful idea, just canning the tomatoes. It seems like much less work than what I was scheming. ;)
ReplyDeleteI even gave that up as I get older...now just wash and freeze them whole. When I want one or two, pull them out, the skin comes off as they thaw a bit. The lazy lady's way of preserving. I am determined to make chilli sauce this year though. We have missed it the last few really lazy years.
ReplyDeleteThis is so much easier. Sometimes I roast them first, sometimes just throw them in the freezer. But when the freezer gets too full, I will puree them with a stick blender, thawed, and simmer them down. Then I can them in smaller jars. Less expensive jars, lids and saves space in the pantry too. Wish I would have figured this stuff out a long time ago.
ReplyDeleteTraci
I go back and forth weather canning is worth the effort. We don't pay for water but to can tomatoes does take a whole lot of water and energy to heat up water. I know my great grandmother canned around 1400 quarts a season but it's hard for me to sometimes justify it because sometimes I can find diced tomatoes on sale for 50 cents. Not to mention all the time it takes away from doing other chores and spending with my family. After I can a batch it seems like usually my kitchen is trashed and it just causes so much stress for me. I even told my husband that I am considering just selling all of my canning stuff.
ReplyDeleteI cook the tomatoes in quarters along with basil, garlic and fresh onion. Freeze it in portions. Use it for pizzas, pasta sauces, meat sauces, along with egg pies etc. Love tomatoes. Pam
ReplyDeleteI, too, gave up canning for some of those very reasons. When I can get tomatoes cheap (and that hasn't happened int he past few years) I would cook them into a generic sauce and freeze the sauce. Took much less time and effort than canning but we still got that fresh tomato taste in the middle of the winter.
ReplyDeleteSounds like an excellent way to can tomatoes. A Muldovan friend of mine said they always canned whole tomatoes with the skins on. You can slip the skins off when you use them. She was astonished that Americans peel their tomatoes to can them.
ReplyDeleteMy favorite thing to can and what I can most often is dry beans. They are so good and ready to use anytime that way. I don't think there is really any monetary savings there though.
I'm up to my eyeballs in cukes and apples at the moment. I love canning but only when the produce/fruit comes free or at very low cost. My bread and butter pickles are a hit with everyone so I can as much as possible so that I can gift some - last count is 47 - 500 ml jars :-)
ReplyDeleteck