It is very satisfying to walk into your garden and see all those bright red juicy tomatoes. However, depending on the size of the garden you probably could never eat all of them, even if you tried. You could go the drying route, but what if you wanted fresh-ish tomatoes instead? In that case canning the tomatoes would probably be the best route to take. There are several different canning techniques that you could use. I personally prefer the no equipment boiling in a pot of hot water method. I love to keep things simple. Now we can have tomatoes all year long for sauces, salsa and more.

Here’s What You’ll Need:

• Fresh Tomatoes
• Large Pot
• Canning Jars
• Knife
• Sugar
• Salt
• Water

The first step in the canning process is to boil water in your large pot. After you water has reached its boiling point remove the pot from the stove top and place your tomatoes in there for a few minutes. Then into a cold water bath, you could use your kitchen sink for that. The peeling process begins, how easy this will be depends on how well you dunked your tomatoes into the boiling water. Cut the skinned tomatoes into quarters and stuff into jars. Adding salt and sugar before screwing on the lids. Your jars have to be boiled in water for at least 45 minutes before being set out at room temperature for at least 24 hours. When your tops pop, you know that the canning process was a success. It is recommended that you date each batch, so you can keep track of when each one was made.

You can follow simple step by step instructions on Creative Moms’s blog, here…

How To Can Fresh Tomatoes

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