Tomato Dirt Newsletter
Volume 9, Number 16
Dear Tomato Dirt reader,
Welcome back to Tomato Dirt! A couple times a month, we’ll send you this newsletter packed with tips about growing tomatoes and using them.
Bath canner or pressure canner? Enamel or aluminum? Find out what to look for in a kitchen canner and browse different types to choose a canner that works for you so you can preserve your harvest overload. Take a look!
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Join us on Pinterest! Browse our 100+ boards (and growing) for all kinds of tomato inspiration and practical information: growing tomatoes, tomato seeds, cold frames for tomatoes, tomato books, tomato greenhouses, , indoor tomatoes – even crafts to do with a tomato theme. Happy pinning!
FEATURE: What You Need to Know to Can Tomatoes
Canned tomatoes: they’re the next best thing to fresh. Tomatoes which are canned just after picking taste much better than commercially-processed tomatoes. Plus when you can tomatoes, you’ve grown in your garden you save money and keep your pantry stocked.
It’s easier than you think! Use these key tips to can tomatoes.
- Can any variety. The best varieties are those with little pulp, few seeds, meaty centers, and thick flesh. Tip: combine different tomato varieties as you can to preserve a richer tomato flavor.
- Choose a canner.Tomatoes can be processed safely with either a hot water bath canner or a pressure canner. Either can be used safely with tomatoes, thwarting two potential dangers: bacteria and enzymes that harbor molds and yeasts. A hot water bath canner is safe when adding a bit of lemon juice to fruit, as lemon’s acidity inactivates many bacteria and boiling water (212ºF) inactivates enzymes. A pressure canner heats to a temperature of 240ºF for safe tomato processing, inactivating both enzymes and destroying bacteria.
- Use canning jars. Do not can tomatoes with recycled mayonnaise jars or other consumer jars. Canning jars are made with heat-tempered glass and can withstand high temperatures during processing. Consumer jars are not. If you use them, they will likely explode.
- Use a food processor. It’s not necessary to peel and seed tomatoes if you’re planning to use canned
tomatoes in soups, spaghetti sauce, chili, and casseroles. Small bits of skin and skin add a nice bit of added fiber and nutrients to your diet, but barely noticeable in larger dishes.
Get more great canning tips and information in a section on Tomato Dirt devoted to all about canning tomatoes!
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Tomato Growing Tip: Use Different Varieties When Canning Tomatoes
Image: Tomato Dirt
Get more tips for growing tomatoes on our Tomato Growing Tips Pinterest board.
Pick In Style
More about Canning Tomatoes
That’s it for now. More next time.
Until then, happy gardening!