I was fortunate to have a 12-year-old fabulous helper today named Nathanael, who is doing this canning tomatoes thing for his first time. He did not volunteer for the position, but instead was coerced into it by his Grandma. We were down in the garden today and have some tomatoes harvested. You can see some of them on the table being sorted through to find the ripe ones to put in the canning pile.
Wait a minute. Is that worker fooling around there instead of sorting?
Hours later, we are finally ready to can our tomatoes with a good selection on the counter. We had quite a wide variety this year due to many volunteers popping up all over our garden. Beef steaks, Burgundy Reds, Glaciers, Early Girls, Romas and Large Cherry tomatoes. Really, really large cherry tomatoes.
Complicated, canning tomatoes
Nathanael learned the whole canning process this year. How to blanch the tomatoes in boiling water for 10-12 seconds and then quickly set in cold water in the sink. It is fun to see how easy it is to peel and core them this way. We work to get our jar funnel with hot lid seals and rings ready and waiting for us on the counter next to the stove.
After a simmer in the saucepan with us stirring constantly, we are ready for the next step. Pouring the hot tomato sauce into hot jars lined-up on the counter, cleaning the jar lids and carefully placing the seal and tightening the ring. During this simmering process for the tomatoes we are also heating up our big canning pot “water bath” so we can seal the jars in it after we put the sauce into the jars.
Putting the jars into the boiling water bath is kind of tricky. Hot and a little dangerous. Canning has one of the strangest tools ever invented. Here is Nathanael getting used to the thing-a-ma-jig plier thingy used to pick up the steaming hot jars out of the boiling water.
Every year we put a supply of products; tomato sauce, catsup and salsa in the pantry covering our needs for the next 9-12 months. We also end up giving canned foods to family and friends but only if they return the empty jars. It is kind of an unspoken rule. We enjoy eating fresher, sweeter vegetables without additives.