I canned tomatoes for the first time this year. The jars contain a mixture of Early Girl, Arkansas Traveler, Jet Star, Juliet, a few Cherokee Purple, and unknown varieties from family and friends who thought I could use a few more tomatoes. Here are five thoughts that might persuade someone to put up five quarts plus five pints of tomatoes to enjoy later rather than sooner.
1) Homemade canned tomatoes taste better. I can control the flavor and texture. I can use organic tomatoes for my health. My health is important to me. Recycled jars help the environment. Eating local is good. Tomatoes have lypocene. Lypocene is good. It’s good for my health, which, as I’ve said, is important to me. Things that are important to me are important to me.
2) I’m Italian. I must.
3) So charming! Canning tomatoes! Maybe I’ll wear a genuine pioneer bonnet while I do it! I can make soap too! Maybe I’ll churn butter! Hee hee!
4) THE COMING SNOW WILL BE SO COLD. SO SO SO COLD. MUST NOT STARVE THIS WINTER. MUST NOT STARVE THIS WINTER. MUST NOT…
5) If I see one more meal that includes gazpacho, grilled tomatoes, salsa, tomato juice, tomato salad, tomato sauce, mozzarella caprese, stuffed tomatoes, roasted tomatoes, or the color red, I will impale myself on a tomato stake.
That last one would be me. Okay, maybe a little one and three too, sans bonnet.
- On canning tomatoes
- — A basic guide to canning tomatoes safely, although I don’t bother to skin them because, well, I’m lazy: Kitchen Gardener’s International.
- — This is the greatest tomato canning story I’ve ever read. It’s also the only one I’ve ever read, but that doesn’t make it any less great. From Cream Puff’s In Venice.