I heart TOMATOES

for the love of tomatoes

Conditions are finally perfect. Not only because the tomatoes are abundantly in season, but also because the weather has turned cool and comfortable - ideal for canning/preserving. Long hours spent over a hot stove in the kitchen is a much more enticing, and bearable, proposition after the sweltering heat of summer has been tamed by the first days of September.

Another pro? This time of year is also when you'll find the the best deals, Your local farmers market should be the first place you visit to purchase tomatoes in bulk. Quarter and half bushels ($15 on average for a quarter) are going to be most affordable and freshest, with a higher nutrient content than what you'll find at the average grocery store.  

Each year, I make around a half bushel of tomato preserves in various forms: whole tomatoes, quartered tomatoes, peeled tomatoes. Hot pepper tomato jelly, and tomapple (tomato, apple) jam. And, of course, a few eaten fresh. It can take several hours to process tomatoes, but more than worth your time. Something new I tried this year: dehydrate the tomato skins and, then grind them into a powder. A dash of flaked lycopene (aka tomato skin) is a great addition to garnish soups, stews, grain bowls, even popcorn, or anything else that could use that little extra something. 

And, while time-consuming, peeling tomatoes is super easy. It can be somewhat dangerous, however, if you're impatient like myself. The heat from the tomatoes after blanching is boiling hot. Wear gloves, tough it out, or wait until they cool down (can put in an ice bath)

​How to peel tomatoes

​1. Score the tomatoes by marking an 'x' using a knife on the butt of the tomato.
2. Bring a large pot of water to a boil and blanche the tomatoes for 30-60 seconds.
3. Remove tomatoes from water, allow to rest and cool (optional).
4. Peel tomatoes from scored end towards the crown. 
5. Dehydrate skins or toss
​6. Process tomatoes 

processing tomatoes

Once you've got those tomatoes peeled, you're ready for canning. It's super easy, but, as I mentioned before, is time consuming. The more often you do it, the quicker and more efficient you will become. There are two methods you can follow: One uses a boiling water method, and the second utilizes pressure canning. 

• The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves.
• Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood.

Since my dear granny taught me the 'old-fashioned' boiling water bath method and provided me with the pots, I prefer to do it this way. Thus, the recipe I'm providing today, is meant for one using the boiling water method. 

​Prepares 2 each 3/4 lb glass jars. Double, triple, multiply accordingly 
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what you need

• 2 lbs tomatoes 
• ½ tsp citric acid or 2 Tbsp bottled lemon juice to each hot quart jar (I prefer citric acid)
• Salt, 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar (if desired)
• 2 quart glass preserving jars with lids and bands 

directions 

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside. -I like to keep my jars warm by placing them in a 200F oven until ready for use. 
2. WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3. CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.
4. ADD ½ tsp citric acid or 2 Tbsp bottled lemon juice to each hot quart jar or ¼ tsp citric acid or 1 Tbsp bottled lemon juice to each hot pint jar.
5. PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.Place jar in boiling water canner. Repeat until all jars are filled.
6. PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

This recipe is a modification of an original Ball® Fresh Preserving recipe.
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Give it a try, and let me know what you think! Share pictures and all your stories here. Or have your own favorite way to use tomatoes during this perfect time of year? I'd love to hear about it as well.

And, if you're looking for ideas, check out my pickled watermelon rinds for another unique preservation recipe.