'Tis the Season for Canning - Tomatoes

Tommy-toes. There is so much to can using them - tomato juice, salsa, pasta sauce, crushed tomatoes, ketchup, barbecue sauce and on and on the list could go.

To start, there are many many varieties of tomatoes - to many to even start naming. However, really any variety of tomato is good to use for canning. 

If you are intolerant of the acid in tomatoes, don't pass over them.  There are now low acid tomatoes that taste just as good as the "regular" kind.  You may pay a bit more for them, however.

Picking out Tomatoes

Tomatoes ripen from the inside out so a general rule of thumb for tomatoes is "if a tomato looks ripe on the outside, it's ripe on the inside."

1. The tomato should be free of bruises and should be a deep, bright red (unless you are buying green tomatoes to make delicious fried green tomatoes).

2. The tomato should not be soft all over. Most tomatoes will probably have a soft spot or two and if they do, try to use the tomato soon. Juicy tomatoes are heavy while unripe tomatoes are light.

3. Use the olfactory senses by smelling the tomato. They should smell like, well, tomatoes. If the tomato doesn't smell like anything, it's probably not going to be good tasting either.


Measurements

22 pounds whole tomatoes = 7 quarts canned tomatoes
14 pounds whole tomatoes = 9 pints canned tomatoes

'Tis the Season for Canning - Pickled Beets

Pickled Beets

6 quarts fresh beets
1 teaspoon whole cloves
1 teaspoon allspice
2 cinnamon sticks
2 cups sugar
2 cups cider (or white) vinegar
2 cups water

Wash beets, put in pot of water to cover and boil for about 20 minutes.

Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.

Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes. Remove cinnamon sticks.

Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes. (Add 1 additional minute of water bath for every 1000 feet above sea level.)

Recipe from Low-Cholesterol.Food.com / Picture from www.FiberFarm.com

'Tis the Season for Canning - Beets

Beets are not my thing. Nor my husbands and probably not my daughters. However, in the interest of someone out there who may actually in fact be off their rocker like beets, they must be discussed.

After researching beet facts, I must say they are certainly an interesting character. Did you know that beet juice can be used as a hair dye? That in Australia, they put them on hamburgers. Or that mixed into some concoction will get rid of dandruff? Kinda crazy.

Beets are low in calories and are full of fiber. They are known to be full of antioxidants which aid in fighting cancer. Drinking beet juice will help lower blood pressure. They are full of phosphorus, potassium, iron, iodine, copper, protein, fat, carbohydrates, niacin, and vitamins B2, B1, B6 and P.

Varieties

Beets come in different colors such as yellow, red, white and even striped. They are available all year round but are best in late summer and fall.


Picking out Beets

Look for firm, round beets with smooth skin and no bruising. The leaves should be bright, dark green and fresh looking. Beets should also have 1 to 2 inches of the root attached.


Measurements

1 pound of trimmed beets = 2 cups, chopped
Beet greens (good size) = 4 cups, chopped

Picture from artistsjournal.files.wordpress.com

'Tis the Season for Canning - Pickled Three Bean Salad

This recipe is on the "to make" list. It looks different but easy to make.

Pickled Three Bean Salad

4-1/2 cups sliced trimmed green beans (about 1-1/2 pounds)
4-1/2 cups sliced trimmed yellow wax beans (about 1-1/2 pounds)
1 pound lima beans, shelled
2 cups sliced celery (about 4 stalks)
1-2/3 cups sliced onions (about 3 medium)
1 cup diced seeded red bell pepper (about 1 large)
2-1/2 cups sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
4 teaspoons pickling or canning salt
3 cups white vinegar
1-1/4 cups water

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine green and yellow beans, lima beans, celery, onions and red pepper in a large stainless steel saucepan. Add boiling water to cover and bring to a boil over medium high heat. Reduce heat and boil gently for 5 minutes, until vegetables are heated through.

Combine sugar, mustard seeds, celery seeds, salt, vinegar and water in a separate stainless steel saucepan. Bring to a boil over medium high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid.

Drain hot vegetables and pack into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover vegetables leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 15 minutes. (Add 1 additional minute of water bath for every 1000 feet above sea level.)  Remove jars and cool.

Recipe from www.FreshPreserving.com / Picture from rlake.smugmug.com

'Tis the Season for Canning - Green Beans

Greens beans cannot be canned using a simple water bath - they must be canned using a pressure cooker. Since I don't have a pressure cooker or know how to use one, I am simply going to link up today. If you have a pressure canner and are interested in canning green beans, simply click on the link below.

Canning Green Beans Using a Pressure Cooker

Picture from www.SimplyCanning.com