Get Ready to Can

Canning is something many of us do for the sheer enjoyment. Well, maybe not the enjoyment of the process, but we certainly for the end result. The freshness of the food, the quality of the ingredients we use and the time honored processes are something we all cherish.

Many people today are getting into food preservation for a variety of reasons. Some want to eat healthier diets. Others want to cut down of grocery expenses. And some are preparing for emergencies that might leave them without access to food and other supplies. Whatever reason compels you to contemplate canning your own foods, spring is a good time to start planning.

Many of you are also planning or even starting gardens now as you order seeds and buy plants, consider how much they will produce and whether or not you are growing enough to can. You can decide to preserve just the excess or to grow enough so that you can goods to last through winter and spring.

If you do not grow your own, you can still get good deals at local farmer’s markets and produce stands. Some grocery stores have good deals from time to time. Getting to know the sellers can help you get good deals too. 

Once you figure out what types of fruits and vegetables you want to grow, you can start planning the supplies you’ll need. Jars, lids, caps, canning pots and a good pair of tongs are the basics. If you are just getting started, get just one pot and a case of jars to try your hand with. If you are really enthusiastic, buy all the jars you find because you can always use them. 

Yard sales are a great place to buy jars inexpensively. You will have to buy new lids for them but that is something you have to do with each use because most lids are not reusable.

My own collection of jars consists of about 200 quart jars, 100 pints and 50 or so jelly jars. I also have half a dozen half-gallon jars that I like to use for whole dill pickles. I have yet to use them all for a single season but one of these days I will!

Having your supplies ready to go will be an inspiration. When you begin to harvest from your garden or when you see the first road side stands, you won’t have to hesitate because you already have everything you need to start preserving the freshness of summer.

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T is for Tomatoes, Particularly Canned Diced Tomatoes with Garlic, Oregano and Basil

Since this blog is about food preservation and we are well into tomato season, I thought it would be a good time to look at what kind of tomatoes are good for canning. The answer to that depends on what exactly you are canning. In truth, you can use most any kind of tomato. In some cases, you will just have to work harder and may need more tomatoes, depending on what kind you use.

Canning Tomatoes

A number of brands are grown or sold under the auspicious name of “canning tomatoes.” But what makes a good canning tomato? The answer is different for different people but there are a few traits we can all agree on.

Taste is the key element. As you are going to eating these tomatoes in whatever you are canning for the next year, you better enjoy the flavor. This is subjective and will vary from person to person.

Meaty tomatoes are good for canning everything from whole or diced tomatoes and salsa to making sauces. Tomatoes are filled with a lot of water or juice as well as seeds. The seeds are not usually a problem to eat for most people but they can detract from the appearance of the finished product so most folks remove them. The juice and seeds inside a tomato increase its size and weight but for most preservation recipes are discarded. Meaty tomatoes end up provide more substance for your recipes.

For example, if your tomato sauce recipe calls for 20 lbs. of tomatoes and suggests a finished quantity of 7 pints, you may be disappointed with a juicer tomato. Your end quantity may be only 5 or 6 pints because of the loss of volume due to the seeds and juice. Meaty tomatoes like Rutgers, San Marzano, Roma and other Italian tomatoes are good choices.

High acid tomatoes are recommended by many websites for canning. This is because the acid in certain tomatoes is higher and does a better job of preventing bacteria growth. Many recipes will recommend that you add lemon juice or citric acid to your tomato canning recipes to ensure you are getting enough acid in the mix. Many people skip this step because they don’t want those flavors influencing the finished product. Personally I have done it both ways, with and without adding additional acid. I have not noticed a considerable difference in taste when added and I’ve never had a batch of canned tomato products go bad when I didn’t add it. You will have to make this determination for yourself.

Today’s recipe is for Diced Tomatoes with garlic oregano and basil. This combination has recently turned up at my grocery store and I simply love it. I wanted to make my own and experimented with getting the blend just right. Here is what I came up with:

Diced tomatoes are on the left, salsa on the right. Copyright Theresa Leschmann

Diced Tomatoes with Garlic, Oregano and Basil

12 cups cored peeled tomatoes

4tsp. basil

2 tsp. thyme

2 1/2 tsp. oregano

1 1/2 tsp. rosemary

1 tsp. garlic powder

Bottled lemon juice

Scald tomatoes to remove skins. Cut tomatoes into whatever size you like for diced tomatoes. Mine tend to be between ¼ inch and ½ inch chunks. Remove as much of the juice and seeds as possible. Place the diced tomatoes in a large saucepan, preferably stainless steel and add enough water to cover the tomatoes.  Bring them to a boil over medium heat. Stir gently throughout next five minutes.

Diced tomatoes in the pot. Copyright Theresa Leschmann

In a separate bowl, combine all the spices and set aside.

In hot, sterilized pint-sized jars, add 1 tablespoon of lemon juice. Add 4 tsp. of the spice blend to each jar.  

Italian spice blend. Copyright Theresa Leschmann

Spoon hot tomatoes into jar, packing firmly. Fill jar with the hot liquid the tomatoes were boiled in, leaving ½ inch of head space at the top. Use a knife to slide around the inside of the jar to dislodge any air pockets. Cent the lids on top and screw down the rings until just finger tight. Process the jars in a boiling water bath for 40 minutes. Remove the canner lid and let the pot sit for five minutes before removing jars. Cool and label.  

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