Well, the frost is coming, probably tonight! Here at Cast Iron Idaho, we have to admit that we’re always a little joyful when the first frost comes to help us put the garden to bed. It means the end of summer’s bounty, but also the beginning of a few slower months after a busy season, time to relax and do things we’ve been too busy to do during harvest season.
So, get out there and bring your stuff in! If you have ripe tomatoes to can, check out the photos from our recent workshop with the Global Gardens’ ladies! Tomatoes are one of the simplest items to can. First sterilize your jars in a dishwasher or boiling water bath. Fill each jar with peeled tomatoes, squished in enough of their own juice to fill the jar, leaving about 1/2 inch head space, plus 2 tablespoons bottled lemon juice and 1 teaspoon canning salt. Soften the lids in hot water, screw them on the jars, and boil for 90 minutes in a boiling water bath. No need to use a pressure canner for tomatoes!
We’d like to thank Ariel Agenbroad at Canyon County Extension, her volunteers with the Master Gardeners/Master Food Preservationists, and the Ahavath Beth Israel Synagogue for the use of their kitchen!
For more detailed canning info and all kinds of recipes, check The National Center for Home Food Preservation!
I had so much fun and these photos are beautiful, Katie!
I had so much fun with everyone, and these photos are beautiful, Katie!
Do you have any suggestions on how to store the jars for the winter? My husband and I have only been organic farming and baking for 3 years and this was my first summer freezing tomato sauce for the winter. My sauce came out so delicious that I want to can next year’s harvest but I’ve been told storage is very important. Your advice on temperature or length of storage would be a helpful?