Canning tomatoes- scary!

Dear Reader-

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.

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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.

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My stove was working overtime. It was a lot of work for two prideful jars of darned tomatoes!

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Not my best pickling day. But I will forge on!

Sincerely,

AS The Curl Turns