Preserving the goodness of summer

It’s getting to be that time of year again – the time when, although we can still enjoy the fruits of summer, the signs of autumn are undeniable. We all wish summer could last – especially when it brings such delicious fruits and vegetables. But time moves on, and summer turns to fall.

But there is a way to eat that summer-fresh food, even in the coldest winter . Canning your own food is easier and simpler than you think. All it requires are a few common ingredients, a big pot, and some canning jars. That’s it!

If you’ve never canned before, I recommend that you start with something easy. Tomato-based items are easiest; salsa, tomato sauce, and stewed tomatoes make great first-time canning foods.

Don’t run out and buy a whole bunch of canning supplies before you’ve given it a try. After all, it might turn out that it’s really not for you, and that’s OK. But it’s worth a try – especially when you look at all those jars of garden-fresh tomatoes waiting for the cold weather. The recipe below is for canning stewed tomatoes; these are more versatile than tomato sauce (you can use them in everything from stews, to soup, to sauces), and you don’t need to spend the time cooking them down (a real godsend if you happen to do this on a hot day):

Canning Tomatoes

Equipment:

• Large stockpot (or canning pot if you can borrow one or don’t mind paying $20 to give canning a try)
• Large saucepan (at least 3 quarts)
• Small saucepan (about a quart or less)
• Canning jars with lids and rings (jars usually come in packages of 12 or more; start with one package, and you can always get more)
• Tongs
• Soup ladle
• Slotted spoon
• Butter knife
• Clean dishrags, one of which is dampened

Ingredients:

• Several pounds (at least five) of tomatoes; if you can get them at a Farmer’s Market or farm stand, try to get utilities or “seconds”, which aren’t as pretty as “firsts”, but just as tasty and always cheaper
• Lemon juice (you’ll need 2 tablespoons per jar)

Instructions:

Wash the jars, lids, and rings. Place the canning jars in the large stockpot/canning pot; fill with water until the water is 2 inches over the jars. Heat the pot until the water is simmering; keep at a simmer until you’re ready for them. Fill the smaller saucepan halfway with water and place the clean lids (without the rings) in it. Turn the heat to low and simmer until you’re ready for them. DO NOT allow this water to boil; you only want to heat the lids up.

Meanwhile, wash and core the tomatoes and cut into quarters. Place them in the large pot and add water until it just covers the tomatoes. Cook the tomatoes until they’re soft and the peels are coming off. Turn off the heat and, with a slotted spoon, remove the tomatoes from the pot and place in a large bowl (do not discard the liquid in the tomato pot). Once the tomatoes have cooled enough to handle, peel them. When they’re peeled, place them back in the same pot and bring to a boil again.

When the tomatoes have reached a boil, lay out the lemon juice, ladle, and rings next to the stove (bring a table over to it if you don’t have a work surface near the stove, as you’ll need to be right next to the stove to do this). Using the tongs, pull a jar out of the water (careful, it will be very hot). Tilt it to get all the water out of it. Place it on a dishcloth on your work surface; place 2 tablespoons of lemon juice in the jar and use the ladle to fill the jar with tomatoes and cooking liquid until it’s 2 inches from the top (make sure the tomatoes are covered with liquid). Slide the butter knife into the jar and run it around the jar to release all the air bubbles. Carefully wipe the rim of the jar with the damp rag. Use the tongs to get a lid from the small pot and cover the jar; use a ring to secure it, but only tighten until it’s finger tight (you don’t need to “crank down” on it; just turn it until it’s just about tight). Use the tongs to place the jar in the big stockpot/canner.

Continue with the remaining jars until you’ve filled them all or run out of tomatoes. Note that you might need to scoop out some of the hot water in the big canner, because the full jars will displace more water than the empties, and you only want the water to be a couple of inches over the jars. When all the jars are placed in the canner, turn the heat up on the big stockpot/canner until the water is at a full roiling boil, and allow to boil for a full 45 minutes.

When the 45 minutes are up, CAREFULLY remove the jars with the tongs. Place them on a dishtowel at least 2″-3″ apart and allow to cool; as they cool you will hear soft “pings” as the vacuums form. When the jars are cool enough to handle (several hours), wipe them with a damp cloth and check to make sure the vacuums are formed (the little dome on the lids should be sucked in, so that if you press gently in the middle of the lids, they don’t move). Transfer to a cool dark location to store, and when it gets cold, enjoy your homegrown tomatoes!