Canned Laughter

Canning!Our CSA share has been positively monumental lately. So much so, that we’ve had too many tomatoes and peaches than we know what to do with. Winter, however, will not be quite so flush. Thus, we recently decided to start canning.

We’ve fantasized about canning our CSA share extras for the last few years, but the combination of our small kitchen and the daunting prospects of sterilization have always scared us off. This year we got the canning-mojo, and have since been canning up a storm. We mentioned in our post Ten Things To Do With Tomatoes that we’ve begun these procedures and that we’ve been tom-loaded, so we started with tomatoes, and have yet to stop.

Though we’ll go over some basics, if you need a more in-depth primer on how to proceed, check here.

Step 1. Sterilization

The number-one rule is to keep everything clean.  Start by cleaning your jars and lids well and then put them in a pot of boiling water.  We just leave them there until it’s time to fill them. They clank around a lot to let you know they’re getting nice and sterile.

Sterilizing Cans

Step 2. Prepare food

Doing tomatoes is really straightforward, and it’s the same for peaches. You don’t want the skins of either fruit, so drop them in boiling water for about a minute, then put them in an ice bath, after which the peels just fall away when you rub on them a little. Do this a few at a time and then place them in a colander above a bowl to save the juice. Once they’re all peeled, remove the core and cut into quarters.

Step 3. Can

Stuffing Those Toms InCarefully remove the sterilized jars and start adding the tomatoes, leaving about 1/2″ at the top (the “head space”). Use the reserved juices to cover the tomatoes, and remove as much air as possible by prodding with a chopstick or wood spoon.  Screw on the lids and “process” by placing the closed jars back in the boiling water for about 45 minutes to one hour (depending a bit on the size of the jar). Then just take out the jars and let stand for a few hours without moving them. The lids should make a very satisfying pop to let you know they’ve fully sealed.

Boiling CansThose are the basics!

We got a little fancy and roasted some tomatoes with garlic for some (mid-winter) summery sauces, which smelled heavenly.

Tomatoes with Garlic and Basil and Rosemary

Roasted Tomatoes

IMG_6429As we all know, peaches – much like tomatoes – become a sad-hybrid-pretend-fruit in the supermarket come late fall/early winter. Seriously, they taste like mealy soap. To combat this conundrum, we (mere days after tomato canning) canned a combination of yellow, white and donut peaches, which promises to be a heavenly treat come the frost.

Canning Peaches

And now we’re ready! We can pack up away and hibernate, not to be seen again until April or so. Our pantry (aka NYC closet) is stacked.

Canned Tomatoes

Canned Peaches

NYC Pantries (Closets)

Next up, apples.

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Ten Things To Do With Tomatoes

Tomato PaloozaAs  you might have seen in our post Greener Thumbs Prevail, we have tomatoes all a-bloom in our window garden. But on top of those beautiful babies, we also got a truck-load of tomatoes from our CSA share this week. It seemed only fitting that we should write about the abounding number of things you can do with tomatoes, to which there is no end (except in this case, in which the end is ten).

  1. Tomato SauceThe classic option is, of course, tomato sauce. Any cook worth their salt knows how to make a sauce: tomatoes, onions, garlic, basil, oregano, salt (some people say sugar – I disagree). The fresher the tomatoes, the better the sauce. Crazy easy: crazy delicious.
  2. Swirled Tomatoes with BalsamicSalsaRatatouilleBruschetta. Toast bread with olive oil and garlic, and top with chopped tomatoes and basil.
  3. Or contrarily, just lay out some tomatoes in a swirly pattern, topple them with basil, drizzle with balsamic and oil, salt and pepper generously. It’s a crowd pleaser.
  4. Stuffed TomatoesSalsa! In addition to tomatoes, we’ve gotten some hot peppers in our CSA share as well. Chop tomatoes, onions, garlic, hot peppers, and fruit of choice. We used pineapple (which obviously came locally in our Northeastern share… oops). And whamo. Eat with burritos, fajitas, on greens, or with a corn chip or two.
  5. Stuffed ZucchiniTry making tomato paste. (Which can be used in BBQ sauce, soon to be blogged about.)
  6. Ratatouille is another way to use a share bounty. Put eggplant, zucchini, tomatoes and garlic in a roasting pan. Head-spinning!
  7. Stuffed tomatoes, especially on the grill, are so tasty. Crunch up some stale bread and a hard cheese, like a Pecorino, and cook them in the oven until they melt. Then crisp ’em up in the broiler, for gooeyness’ sake. Try the same thing with zukes and use tomatoes as the stuffing with breadcrumbs and cheese, and you’ll have stuffed zucchini.
  8. Roasted TomatoesWe stumbled on this phenomenal recipe from The Times for tomato risotto that was incredibly luxurious and delicious. We scratched the sugar and vegan-consciously let people add their own parm. It was rich and superb.
  9. Roasted tomatoes are beautiful and mouthwatering. Lay them out on a pan with garlic, salt, basil, oregano, rosemary and cook them until the tips blacken.
  10. And canning! As you may have heard, winter tomatoes are, well er, not tomatoes. So this year we took our excess and canned them so we can have ripe tomatoes when the harvest season ends. It was labor intensive and messy, but come January will have been damn worth it when we make any of the treats seen above.IMG_6461