In preparation for our Canning Workshop on August 15, Jasmine and I helped Elizabeth and her two garden interns, Kendall & Ana, can tomatoes and salsa. This was a first for me, so I was really excited. The first step is to sanitize your jars and lids by dipping them in boiling water. Then, you put the tomatoes in boiling water for 1-2 minutes until the skin cracks.
You pull them out with metal tongs and dip them in cold water so that you can pull the skin right off. Then, you can cut them up and put them into your jars. Add lemon juice and a little more boiling water to fill the jar. Use a spoon to push bubbles out of the jar, then put the lids on. The last step is to put the tightly closed jars into boiling water for 30-40 minutes to seal the cans.
In the meantime, Kendall & Ana made this delicious salsa with tomatoes, garlic, red onions, basil, lemon juice, and jalepeno peppers:
By far the most delicious salsa I’ve ever had! Canning seems to be a dying art by much of society, but it’s a great way to have fresh produce all winter long! Link to canning.