we started in may, planted a garden in tiny soil pods by starting with seeds. we cared for them, we watered them, the chef built garden boxes and we planted the seedlings into the ground. then we waited. and nothing happened.
all summer long, nothing. the peppers, eggplants, beets, and tomato plants we started grew and grew and grew, but nothing edible appeared — until fall. late fall. like, it’s almost thanksgiving and we’re still getting four pounds of tomatoes a week. they really are great tomatoes, but we can’t use them fast enough, so: canning.
here ya go: really easy steps to can YOUR can’t-stop-growing tomatoes!
we planted yellow, orange and heirloom cherry tomatoes.
step 1: wash tomatoes.
step 2: sanitize jars.
step 3: bring large pot of water to a rolling boil.
step 4: prepare large ice bath.
step 5: drop tomatoes in boiling water for about 45 seconds (you want to see the skin cracked).
step 6: with a slotted spoon, scoop tomatoes out of boiling water and drop into ice bath.
see this cracking? that’s what you’re going for.
step 7: pop the tomatoes right out of the skin. should be super easy!
step 8: fill jars, screw lids finger tight.
step 9: place jars in boiling water to seal. water should come up to the lids, as pictured. boil for about 15 minutes.
step 10: wait at least 24 hours before opening. if the jar popper thing on top is unpopped, they’re good to go in your pantry for as long as you need. if it is making that popping noise, your seal didn’t stick — but no big deal. just store in your refrigerator and use in the next week or two.
yippee!
we also used our peppers to can spicy pickles, spicy green beans, spicy cauliflower and spicy something else i cant remember.
chef meets girl 