We picked tomotoes over the span of a few weeks, keeping them in the garage fridge until canning day. It turned out to be quite a haul!
We decided to use pint jars since we're generally cooking for two.
I had everything set up for my helpers: cutting board, strainer, and bowl to catch the juice.
Carl let me borrow his canning kettle, and I used a big pot to quickly blanch the tomatoes to help pop the skins.
Scoring the bottoms, quickly dunking in boiling water then in ice water gets the skin ready to peel.
Mom and Dad, hard at work.
The tomatoes were peeled and cut in half (or quarters). The juice was saved, too, and canned for use in soup.
10 pints at a time were placed in the hot water bath for 40 minutes.
Our first canning session was deemed a success!
Stay Tuned for Our Next Adventure!