Revenge of the Killer Tomatoes
In winter, I dream of tomatoes, peppers, and eggplants. I go through my seed file, smiling fondly as I pull out last year’s successes and failures, new seeds from places we have visited, trades and gifts, deciding what to grow in the rising year. The fact is that I eventually can’t choose and I grow them all, and then I can’t bear to compost the hundreds of extra plants, so I take them to the farmer’s market, and then I still have bazillions, so I end up growing about half a football field of tomatoes, peppers, and eggplants. It is kind of a nightshade nightmare. I must be crazy. Anyway. These are solanums; what people call nightshades, because they, -and potatoes, granadillas, groundcherries, henbane, etc., are in the same family as the mildly poisonous hedge growing plant nightshade. Some people think with a name like that they must be bad for your health. Well, imagine life without pizza, mashed potatoes, gazpacho, chili, eggplant parmigiana. Seriously. So now, if you are like me, you are drowning in tomatoes and something must be done, or you will be up to your eyeballs in rotten vegetables and your good work will be wasted.
Yes, We Can!
Seriously, canning is very easy. Today’s instructions make it sound very complex and dangerous. They just don’t want to be sued. Look at the older copies of Rodale’s Stocking Up. The newer versions are much more cautious. Just don’t eat anything out of a jar with a bad seal. Freezing is nice if you have the freezer space and you don’t mind risking a power outage. Dehydrating is fun, especially if you have a solar dehydrator, but I haven’t really been successful in producing really nice reconstituted vegetables. Dried tomatoes are like candy, but it’s really a sideline for me. Canning puts produce in glass jars which will be stable at a wide temperature range on your shelves for years, which makes them a favorite for preppers.
Glass jars about the size of mayonnaise jars: Mason, Kerr, or Ball jars mainly- but you can reuse any clean glass jar, any size, that the disposable lids and rings fit. I recycle just about every glass jar that has a lid I can trust for one thing or another, and I have always scavenged spaghetti sauce jars and mayonnaise jars for tomatoes. You can buy new canning jars at the dollar store, but people are always throwing them out. Let your friends and family know to save them for you.
A really big pot for submerging Mason jars in boiling water. (If you want to go whole hog and get a pressure canner, you can still use it to do the easy open water bath canning for things like tomatoes and applesauce.)
Canning lids and rings The button in the middle of the lid is how you check if your seal is good. The rubber gasket, usually red, built into the lid, should be smooth and soft.
Funnels, especially a wide mouthed canning funnel.
Jar grabber/lifter– Like a big set of bottle grabbing tongs-totally essential for lifting hot jars out of boiling water.Trust me.
Tongs and a magnetic lid lifter are nice too. You can get all this stuff cheaply in five and dime or hardware stores, online, etc.
Glass jars are reusable and non-reactive. I have some Mason jars that are older than me, so I just run my finger around the edge to make sure there are no chips, and reuse them. (The blue ones are collector’s items, but I think they make the tomatoes look sickly.)The metal sealing rings are reusable but rust easily, and lids are risky to reuse, because although the rubber seal might reseal, the plastic film on the inside of the lid is easily damaged and then the underlying metal will corrode into your food. I have heard of reuseable lids, and then there are glass jars with wire bails, glass lids and reusable rubber gaskets. They are expensive so I just try to find them in thrift stores. The gaskets last years.
I put my jars in the dishwasher, but I also check very carefully that each jar is clean and has no chips or cracks. Set up enough lids and rings in a separate pot of water to boil and sterilize for 15 minutes when you are getting ready to fill jars. Put the wide mouth funnel in the mouth of the jar you are filling – it will be an exact fit so the mouth of the jar stays clean. Fill the jar until you have a half inch of space left- this is for the air that will exhaust and create your vaccuum seal. Remove the funnel, dip a clean cloth or paper towel in the water of the lids and make sure the rim of the jar is food-free, as little microorganism threads will climb up on food and break the seal, like weeds in a sidewalk, if you don’t. Using your jar lifter or tongs, put a lid on the jar, add the ring, and finger tighten, repeat.
When you have about seven jars filled, if you have the canning pot I think you do, put them in the pot, fill to cover with at least a half an inch of water over the top of the jars, and allow to boil until bubbles have been exhausting from the jars for 25 minutes. Many canning books quibble about the time, but my garden mentor, Steve Moaney, told me to just submerge the jars in water and count 25 minutes from when it boils.Then use the jar lifter/grabber to carefully place the jars on a mat to cool. Make sure you have a secure grip before lifting clear of the water. You could make a serious mess and get badly scalded if you hurry.
As they cool, you will hear the lids suck down with a clicking sound. Check the “button” in the center of the lid and make sure it is down. If it didn’t go down or pops up, throw the contents out, unless you just canned it and it hasn’t had time to spoil. In that case you can eat or refrigerate it.
When the jars are cool, remove the rings, wipe, label, and store someplace they won’t freeze. Dry the rings so they don’t rust and put them away for reuse.The lids will stay on from the vaccuum seal until you pry them off with the side of a butter knife this winter. Some people like to cap the lids with a square or pinking shears circle of cloth- old clothes are fine- and tie a string around the top to hold the cloth cap in place. This is cute and keeps dust off the lid, plus if your seal is bad and the contents spoil the cloth will stain and show it. Not necessary and a time consumer, but it looks nice at the county fair. You can get cute labels and alll that. I know what tomatoes look like and only label my jams, jellies, and pepper sauces using plain white adhesive labels.
I used to skin and seed my tomatoes, pile them neatly into sterilized jars, and cover them with strained tomato juice. Later I would open the jar, chop the tomatoes, and add them to fried onions, peppers, eggplants, etc. Lots of work. Why not make my own convenience foods? Tomatoes are acid, like applesauce, another easy canner. So what if I just made huge pots of the mixture I would usually make? I start with fried onions, add herbs, garlic, salt, peppers, eggplants- what ever I have- even okra or zucchini, and then pile in chunks of tomatoes. Each tomato that ripens gets quickly cored, bad parts cut out, and tossed into the big iron pot. It sears and melts into red deliciousness. Eventually it gets too watery, so I ladle off juice into a seive over a funnel over a mason jar or a sealable bottle. That way, when I open the jars, if I decide to make lasagna or spaghetti, it is thick enough. The tomato juice can be drunk, thrown into rice, or used as a soup base. I don’t peel anything but the onions and garlic, and I only slice the zucchini, if I have it. I get through my work a lot faster, and we eat our own tomatoes all year.
Just the Recipe
2 onions chopped
6 cloves garlic
1 tsp sea salt
2 tbsp olive oil
2 green peppers
4 Asian eggplants (long skinny, don’t have to be peeled or drained)
2 medium zucchini
8 large tomatoes
small bunch basil
1/2 tsp italian herbs
Slice and brown onions until nicely caramelized, add salt, garlic, chopped, Italian herbs ( just something dried and aromatic- I have oregano) add chopped peppers, chunked Asian eggplants, cook until softened, add zukes, sliced, and tomatoes, chunked. Cook until liquefied, add chopped basil. This is a way oversimplified recipe. I just put things in in a logical order, and use up what I have, in a basic tomato sauce so it is acid enough to can. Add whatever, mushrooms, okra, etc., except meat. Meat has to be pressure canned, and that is a whole ‘nother deal. Make sure it is still mostly tomatoes, especially if you are using low-acid tomatoes, because the acidity, as in vinegar pickles, is what makes the open bath bath canning technique safe.
In winter, when you look at your rows of gleaming tomato sauces, you will be pleased. They are like a meal in a jar. You can throw them on pizza, spaghetti, rice, or make soup, and the blissful taste of the summer garden is still there.