Canning Tomatoes

It's the end of August and the gardens are starting to slow down their production of fruits and vegetables.  Tomatoes are ripening on the vine and are ready for canning.  Today I started washing my jars and prepping the tomatoes ( 140 pounds) for canning.   Whenever we canned tomatoes, Mom always made her Tomato Soup from the peels, cores and juices that are collected in the process.

Growing up we always helped with the vegetables and fruits when it was time to 'put them away for winter'.  We learned while helping how to blanche, peel and stuff the jars.  To this day I have always canned a batch of tomatoes in whatever city we lived at the time.  This was one thing I loved to have in my pantry to use in soups, sauces and especially for making borscht.   As a child it was always a 'chore' - as an adult it is almost therapeutic and takes me back home to the memories of my childhood.

In this post I will show you how my Mother and Grandmother canned tomatoes.   

 

 CANNING TOMATOES

 

Tomatoes washed and blanched for 3-4 minutes

Canning jars sterilized and ready for the tomatoes.

The core is removed

The tomato skin is slipped off

  

 Cut the cored and skinned tomato into quarters and if

the tomato is large, cut into smaller pieces.

 

With your hand press the tomatoes down into the jar,

this is to ensure the jar is full of tomatoes

 

Set jar aside and continue to core, peel and fill all your jars

 The skins and cores and juices will be used later for

a 'tomato soup stock'.



 Once  you have filled all your jars and used all your tomatoes,

add 1 tsp of coarse salt to a quart jar

 Sterilize  your canning lids in boiling water and then

wipe the rims of the jars with a clean cloth, top with the

sterilized seals and finish with the jar rings.  Tighten

the rings well and place in canner.

 Add cold water to canner making sure it reached to

the neck of the jar just under the ring.

Turn on to high heat and bring to a boil,

once boiled turn heat down to a good simmer and set

timer for 20 minutes.  Turn off the heat and remove jars

to a rug or blanket and cover.  Let cool before

putting away on shelves.

 

 Beautiful, colourful, healthy tomatoes - these will be

so tasty in my soups, salads, sauces and chilies.

 

 

 YOU WILL NEED

 

Canning tomatoes

Coarse Pickling Salt

Canning jars

Sealing lids

Rings for jars

Canner or a pot to process the tomatoes.

 

 

'A friend is one who overlooks your broken fence and admires the flowers in your garden.'

Author Unknown

 

 

 

ZUCCHINI 'MEATBALLS'

Fresh vegetables from your own garden, could there be anything sweeter?  Zucchini is growing exceptionally well in my garden this year - very happy about this as I have not been able to grow zucchini until the last few years but have a neighbor who grows them very well and likes to share. (and I am very thankkful)  Zucchini can be used in sweet and savoury dishes, today I made 'Zucchini Meatballs', served with a homemade tomato sauce and some Laphsa (traditional egg noodles ) that I made many months ago.

Zucchini  'meatballs'

The ingredients you will need.

The zucchini has been diced finely and sauteed for 10 minutes in oil.

The zucchini balls shaped and ready for baking.

Here they are fresh out of the oven and ready for a sauce,

dip - great for dinner or as an appetizer for special occasions.

Zucchini (meatballs) Recipe

These vegetarian ''meatballs'' are inspired by a wonderful recipe from Italian food writer Ursula Ferrigno.

 You can easily double the quantities.

Freezer-friendly: freeze the uncooked 'meatballs'. Defrost before baking.

For grown-ups and older children: try adding a few toasted nuts to the mix.

Ingredients

2 tbsp canola or olive oil

2 cups zucchini, finely diced

1/8 cup chives, chopped

1 egg, lightly beaten

2 generous tbsp grated Parmesan, pecorino or other well-flavoured hard cheese

1 container bocconcini, chopped

1/4 cup +- breadcrumbs

1 tbsp chopped parsley

2 garlic cloves, finely chopped

freshly ground black pepper and sea salt (optional)

zest of 1/2 lemon (optional)

Method

Preheat the oven to 375-400. Oil a baking tray or line with a non-stick silicone liner.

Heat the oil in a large frying pan over a medium-high heat and fry the zucchini for about 10 minutes, until tender and golden. Set aside to cool a little, then combine them with all the other ingredients to make a thick, sticky mixture. Season if you like (remember that the cheeses already contain salt).

Take walnut-sized blobs of the mixture and roll into balls. Place on the baking sheet and bake for about 15 minutes, until golden.

Serve hot, warm or cold, on their own or with pita bread and a tomato salad or sauce.

Makes about 12.

We can create peace in the small and large
moments, by each us living it in our words
and actions~ ♥
...
~shirl wisse ~