Preserving : The Fruit of our Labor

Happy Tuesday readers – today at Home I posting about canning and preserving the abundance from our garden, This Summer I was lucky enough to be gifted with some extra garden goods -plus with what I grew I decided to do some canning and preserving: But if you dont want to go through the canning process – try a refrigerator method – it just doesnt keep as long. https://www.ballmasonjars.com/canning-and-preserving-101.html

Canned Tomatoes:

  • 12 pounds ripe tomatoes
  • 4 teaspoons Kosher salt
  • 4 tablespoons bottled lemon juice
  • sterilized quart jars with lids and rims
  1. Cut an X into the bottom of each tomato, which will make peeling easier. Boil a large stockpot or lobster pot of water and add all tomatoes, working in batches if necessary. When their skins begin to retract after a minute or so, remove the tomatoes from the water and plunge into cold water to stop the cooking and loosen the skins.
  2. Peel the tomato skins off, and cut out the stems. Press the peeled and cored tomatoes firmly into the sterilized jars until there is only 1/2-inch remaining at the top.
  3. Once the jars are filled, add a teaspoon of Kosher salt and a tablespoon of bottled lemon juice to each quart. Place the lids and rims on the jars, and tighten.
  4. Prepare a large boiling water bath in a stockpot or lobster pot, making sure the water is deep enough to completely cover the jars. Once the water has come to a boil, arrange the jars on a wire jar rack, and lower into water. Allow the jars to process in the water bath for 45 minutes.
  5. When the processing is complete, carefully remove the rack and place on a heatproof surface. Cover the jars with a clean dishtowel, and allow them to cool at room temperature for a few hours.
  6. Test the seals to ensure proper processing, label the jars with the date, and store in a cool, dark place (like a pantry) to enjoy for up to a year.

How Long do Canned Tomatoes Last?

For the best long-term results, your jars of tomatoes should be stored in a dark place with temperatures ranging from 50 to 70 degrees. As long as the lids have properly sealed, they should last well for 12-18 months. You will, however, see the best color and texture during the first 3-6 months.

As long as they stay sealed, they should remain safe to eat, but the quality will begin to degrade past 12-18 months. I’ve also heard that some people find they bring on a metallic taste after about 18-24 months.

After you open one of the jars, place any leftovers in the refrigerator, and use within 7 days.

If any of your jars do not seal properly, refrigerate, and use within a week.

Refrigerator Jam :

  • 1 3/4 cups sugar
  • 1–quart strawberries, cleaned and hulled
  • 1 teaspoon butter (to reduce foaming)
  1. Freeze a couple of spoons (I’ll explain later, it has to do well the gel!)
  2. Combine 1/4 cup sugar and the strawberries in a medium saucepan. Using a potato masher, roughly mash the strawberries. Then, using a wooden spoon, cook the berries, stirring until they are juicy. This should take about 5-6 minutes.
  3. Stir in remaining sugar and butter until the sugar is dissolved and the butter is melted.
  4. Bring mixture to a full rolling boil. Continuing boiling, on medium to medium-high heat, removing foam from the surface as needed, until the mixture has thickened and most of the liquid has been absorbed. About 20-30 minutes.
  5. Gell test. Retrieve the frozen spoons. Place a drizzle of jam on the back of a frozen spoon. After it has slightly cooled, a few seconds, run your finger through the jam. If it retains its track, it has set. If it runs, keep cooking the jam and retest in a few minutes.
  6. Quickly pour jam into a sterilized pint size jar and refrigerate up to 4 months.

Thanks for stopping bye and if you have a great canning recipe leave me a comment…. Lisa

4 thoughts on “Preserving : The Fruit of our Labor

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