I grew 4 tomato plants this year which did extremely well. Plus, we had/have the tomatoes from our local
CSA.
I decided to be adventurous and try my hand at canning tomatoes. I knew I could make blueberry jam so how much harder could this be, right?
Lucky for me it was SUPER easy. I used this
Pin for inspiration, but didn't really do what she did.
First of all, I had a mis-mash of jars that had matching lids so I found about 6 that would do and those are the ones I used. I really didn't know how many pounds of tomatoes I had, I just knew I only wanted to keep about 4 in the frig, and I wanted to do something with the rest.
Here is how it went down...
I chopped 3 bellpeppers, 2 jalapeno peppers,and 2 small onions (that I grew). I placed them in a stainless steel pot on medium heat and sprinkled in some dried basil.
While the veggies were cooking, I shocked my tomatoes by placing them in boiling water for 2 or 3 minutes and then dunking them in ice cold water in my sink. I don't think I did this part right. The skins came off easier, but the tomatoes didn't just slip out of the skin like I thought they would.
As I peeled the tomatoes, I cut the larger ones in half ( the smaller one I didn't worry about) and dropped them in to cook with my pepper melody. I had Wes come in and stir this concoction about half way through the peeling process.
I also had a lot of cherry tomatoes so I cut the ends off and dropped a few handfuls of these into the pot to cook. I stirred and cooked all of this for about 10 minutes.
During all this time, I had my jar lids boiling and the water for my hot bath heating up.
In each jar I drop one garlic clove, and then spooned the hot mixture (which tasted delicious) into the jars. I really packed the tomatoes into the jars and then poured juice into each jar to fill. I topped that off with a tablespoon of canning salt.

I placed the lids on and screwed them down, dropped my jars into the boiling water of the hot bath for 10 minutes and viola!
Somehow without measuring, this was the perfect amount for the jars I had. I had about a tablespoon of juice left in the pot. Not to shabby!
This took me about 2 hours, total.
And since I was feeling frisky, I went ahead and canned two jars of pickled pepper as to not waste those either. I just used a recipe from this
site (not a Pin), and they turned out beautifully. I have no idea how they taste, because I dropped my jars in a hot water bath to get a seal so that they will last even longer.
This post is linked to Mommin it Up's Pin for the Wednesday's. Check it out to find more winning Pins!
Until next time..
XOXOXO