I’m an active pickler, but I haven’t delved into a lot of other canning. They scare me! Ptomaine this, botulism that, who wants to give their friends and family food poisoning?!
But I make a lot of spaghetti sauce, and making it with my own canned tomatoes is an inviting idea. So, I attempt one lowly jar of tomatoes in my canning bath with a batch of pickles.
The recipe is easy. Peel the tomatoes and put them in the jar with 1 teaspoon of lemon juice to balance out acidity and kill botulism as it matures. Great, my #1 worry come to pass. I put the jar into the canning bath and set the timer for a long 85 minute processing time. Thirty minutes in I yell out a string of expletives, realizing I forgot the death-averting lemon juice. Failure.
It cools on the counter, waiting to be tossed. I’m so mad at this point I get in the car, drive to the fruit stand, and buy more tomatoes because now I have something to prove. Sterlizing more jars, remembering the wretched lemon, I cook on, for 85 long, hot minutes.
My stove was working overtime. It was a lot of work for two prideful jars of darned tomatoes!
Not my best pickling day. But I will forge on!
AS The Curl Turns