Ahem. My husband’s garden is gargantuan. (Did you know that gargantuan was a real word?! I didn’t!)
So yesterday afternoon I decided to take a quaint little stroll to the garden for a tomato or two. Nothing like a fresh summer salad, right? Well apparently I haven’t glanced at the garden in a few days because I was almost blinded by all the red- it looked like a crime scene from a distance, daaaaannngg…so much for a tomato or two, I needed a dump truck. Of course I tried to carry them all in one load and almost fell flat on my face like 65 times doing it. (I’m one of those that’d rather die than make 2 trips carrying groceries in… same goes with tomatoes I guess.)
I managed to haul 15 tomatoes into the house and figured that I’d have to get canning. My canning jars had actually just arrived from Amazon that afternoon too- it was like a sign. I had never canned before but I found a super duper easy recipe online and decided to document the process for ya’llllllll. And for myself, because I have like, a billion more tomatoes on the way. I took a taste after letting them sit for (almost) 24 hours and they are DELICIOUS! WHEW! We have a ton of basil too which adds some flavor to these gems, but they’re not mandatory 😉
Do you have a garden!? Tell me what you’ve got! This is our first year with a garden so we’re pretty psyched. I canned some pickles too-I’m on a roll!
Want some recipe ideas?
- 30 large tomatoes
- 4 tablespoons canning salt
- 24 fresh basil leaves (optional)
- ¾ cup lemon juice (optional, helps with preservation)
- Sterilize all cans prior to use. Place
- Prepare a large bowl of ice water & set aside.
- Boil the tomatoes in batches, (1-2 minutes for each batch.)
- You’ll notice the skin begin to split- this makes for easy pealing!
- Toss each batch into ice cold water to stop the cooking process. Once cool enough to handle, peel the skin off of the tomatoes and set aside.
- Position a strainer over a large bowl, and halve the tomatoes over the strainer so that the excess juices are caught in the bowl. Remove the stems with a knife as well. Set the halved tomatoes on a large plate for now.
- Once all of the tomatoes are halved, you may want to let them drain a little more if necessary (we’ll be adding this juice back to the cans)
- Let the flat lids of the cans boil lightly, as they need to be hot when you screw them on.
- Place a teaspoon of salt, 2 Tablespoons lemon juice, and 2 basil leaves on the bottom of each can. Use a spoon to drop in the tomatoes, (sliced side down if you can). (I added more basil leaves at the top, for visual appeal and more flavor, this isn’t necessary.) Use a knife to remove any air bubbles or excess space.
- Pour the tomato juice into each can and leave ½ inch of space from the rim. Place a warm lid on the top and seal shut.
- Transfer the jars into a large pot of warm water. Bring the water to a gentle boil for 45 minutes, covered. Let them cool for 24 hours.
Recipe Source: Martha Stewart