
Well, this has nothing to do with either knitting or mystery books, but it's a resurrection of an old favorite activity: canning. It's been almost 20 years since I've done this, but my daughter wanted to do it, so we did. Of course, we had to take a few pictures.
I always do tomatoes raw packed in a hot water bath. It's super simple.

First, start with ripe tomatoes. Wash and core them. Cut off any imperfections. To make the removal of the skin easy, blanche the tomatoes by dropping them in boiling water for 60 seconds and immediately drop into icy cold water for another 60 seconds. This makes the skin split and for most tomatoes the skin just peels right off. Sometimes there's a few "tough guys" and you have to put a little effort into it.
We compost the peels, so nothing goes to waste. Part of this years harvest will go towards making next years harvest wonderful.

We picked up some extra tomatoes from a local farm stand to insure that we'd have enough for 2 water baths full (14 jars). The owners gave me a super price of $1.00 / lb.
Because newer hybrid tomatoes may not have enough acidity, add 2 Tbsp lemon juice for each quart. You also add 1 tsp. salt. This is a good time to mention that other additives, such as basil and garlic, will affect the acidity level, so I never add anything else. If you want to, you'll need to can via the pressure cooked method.
Fill the jars to 1/2" from the top. You need to leave a little head room so that there's space for the tomatoes to expand as they heat up. This is key because if you leave too much space on the top, you won't be able to remove all the air in the jar. If you overfill the jars, then overflow of tomatoes and/or juice will work its way under the jar lid and prevent a seal from happening.

Get yourself one of these nifty canning funnels. It'll help keep things a little less messy. When the jars are filled, you need to wipe around the edge, inside and out, to assure that they jar edge is clean.

Use a wooden spoon or rubber spatula to press down the tomatoes. It's important to get them compacted in the jar so that there's no air pockets. IMPORTANT: Do NOT use any METAL utensils at this point. It somehow affects the chemistry.
I don't add any water or tomato juice to my jars. I find that the liquid of the tomato is sufficient. However, if you're using all plum tomatoes, you might need to add some hot liquid. In that case, either add boiling water or heated tomato juice to bring the level inside the jar up to the right height.

What a difference it makes to have an extra pair of hands! Back in the day when I use to do this, I was going solo. Here's a photo of one my two helpers. Nicole did the lion's share of the peeling and coring, but she didn't want her picture posted. Nicole's friend, Ben popped over to help and he's always good for entertainment factors. I worked to get the first batch into the water bath, and Nicole and Ben are doing the second bath themselves. Passing tradition onto the next generation, I guess.


On the left is a photo of the jars before going into the bath. On the right, is post canning. The jars are spread out with a couple of inches inbetween each jar. You leave them untouched for 12-24 hours. At the end of this time, you'll check the lids to make sure that the seal occurred. When the lid makes a good seal, the center of the lid will decompress and you'll see a slight indent. Double check by pressing a finger into the center. It there's any movement, that means that the seal didn't take. In that case, you'll need to open the jar, check your levels, re-clean the edge (inside and out) and apply a NEW lid. You cannot reuse the round flat part of the lids. The screw-on part is reuseable, though.
You might notice on the "finished" tomatoes that there's a clear liquid at the bottom. That's perfectly alright. The more solid part rises to the top.
Once the cans are cooled and you've checked to make sure the seal is OK, then stash them away and enjoy throughout the winter season.
After-the-fact note: We got a great seal on 11 of the 12 cans we did today. One didn't take, so my son, Greg used it immediately with some leftover tomatoes to make a delicious pasta sauce. We had so much fun that I've ordered a bushel of tomatoes ($25.00 at the local farm stand) and we'll be canning more next week. On Labor Day, Nicole and I will be making dill pickles, something I've never done before. Update on that later.