Despite the odds, you’ve managed to get a pretty good tomato harvest. Now what? Even if you enjoy fresh tomatoes, you might find yourself with more than you can eat. While you may make someone else’s day by sharing your harvest, you may want consider preserving some for the off-season.
Though today’s episode of the Beginner’s Garden Podcast doesn’t take you through the basics of canning (plenty of resources do that well – I started with the Ball Blue Book), I do share my preferred strategies on preserving tomatoes. You’ll learn:
- Why I put priority on canning tomato products that normally come from a can, not a jar
- The very first product I can
- The other recipes I use each season to preserve enough tomato products to last all year
- The tool that slashed my canning time in the kitchen (no blanching or chopping)
- Another trick to avoid blanching
- Which tomato products can be water bath canned, and which ones with which you must use a pressure canner
- What I do at the end of the season when the tomatoes slow to a trickle, to make the most of the final harvest
- PLUS, an update on what you can expect from the Beginner’s Garden Podcast moving forward
(some links below container affiliate links.)
FREE DOWNLOAD: How to Grow a Salsa Garden from Planning to Canning
Recipes Mentioned in the Show:
- Tomato Sauce (water bath or pressure canning) by Melissa K. Norris
- Tomato Paste from Pick Your Own
- Stewed Tomatoes from Simply Canning
- Crushed Tomatoes from Fresh Preserving
- Homemade RoTel from The Kitchn
Get your Kitchen Aid Fruit & Vegetable Strainer Attachment here: (affiliate link)
BOOK: My Go-To Book on Home Canning: The All New Ball Book of Canning and Preserving: (affiliate link)
Grow Ingredients for Fresh Salsa!
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