:garden:preserve:canning:tomato:gallery

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00_img_0915.jpg (800×320 2014/09/24 18:16 57.9 KB)

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Canning production line
Our kitchen is small so we use every bit of space as efficiently as we can, stretching from the stove and one side of the sink to the other. We blanch and skin tomatoes, sterilize jars, pack them with tomatoes and then cook in a water bath.

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Blanching tomatoes
We scald the tomatoes in boiling water for one minute. Then we plunge them into ice water. This loosens the skin from the tomato.

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Golden Boy tomatoes
These golden tomatoes are as pretty as peaches. They're skinned and ready to go into jars.

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Romalina tomatoes
These Romalina tomatoes are skinned and ready to pack into jars. This year's Romalinas have a lovely red color.

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Stuffing the jars
We stuff the skinned and cored comatose into sterilized jars.

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Cooking tomatoes
We cook the tomatoes in the jars: 30-35 minutes for pints, 45-50 minutes for quarts.

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Removing from the water bath
Using a special tool Maura carefully lifts each jar from the water bath and sets it on a cooling rack.

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Cooling
While the jars are cooling, there is eventually a ping indicating that the lid has sealed to the jar. When they are cool we wipe the outside of the jars and transfer them to the canning cabinet.

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Canned tomatoes
As our Romalina tomatoes ripened we canned a batch. These Romalinas have a lovely color. When they cool we clean the outsides of the jars.

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Our first batch of canned tomatoes of 2014
We began as early as we could get ripe Romalinas. The supply of these paste tomatoes was supplemented by our trial crop of Brandywine tomatoes.

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Canned tomatoes
Here's a second batch of canned tomatoes. We're better at the procedure and can handle more bottles. We're really please at the way they look.