Several weeks ago, Jason and Crystal kindly invite me to their house to can tomatoes. I am now the proud owner of seven quarts of tomatoes. Unfortunately, we ran out of time to make dill pickles, but Jason generously shared six pints that he made later. (They were also sweet enough to bestow kale, potatoes, pears, and peppers on me; for awhile, I was absolutely swimming in produce.) We ended the evening with a marvelous eggplant Parmesan for dinner. Thanks to the Daleys for re-introducing me to canning--I hadn't done it since childhood--and recommending Ball's Blue Book Guide to Preserving. (Jason L. got me a copy for my birthday, so now I'm ready to preserve at the least provocation. ;))
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| Heating the tomatoes to loosen the skins |
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| The tomatoes are plunged into an ice bath after being heated to faciliate removing the skins |
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| Mr. Daley preventing air bubbles |
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| The ebot monitoring the processing |
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| The finished tomatoes put up in my cupboards |
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