What do you do with a bumper crop of tomatoes? You can of course. I remember helping my mom can various fruits and veggies – standing in a hot kitchen, preparing the jars and what went in them – but I had never done it myself until this month. Our tomato plants went crazy so we ate some, gave some away and still there were more. So I bought some jars and a canning pot and went to work.

First I did plain tomatoes for soup and other recipes. Then a friend mentioned his mother used to make tomato preserves – interesting, never heard of that. So I looked it up on allrecipes.com and found this recipe. I tweaked it a little because to me, recipes are just guidelines. You can read my tweaks in the review I wrote under the recipe. It turned out to be incredibly delicious. So far we’ve just eaten it on fresh bread, but now that I have 10 pints, we can look forward to experimenting with it all winter.

Oh, did I mention we also have a few zucchini? I’ll post a photo of what I did with them next time.

 

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