Wednesday, August 29, 2012


As I've mentioned quite a few times, I volunteer at the Farmer's Market on Wednesdays. Today, my stand had a sale too good for me to pass up: Roma tomatoes at $1/#, with the option of buying a 20# box. Done!

So I bought 20# of Roma tomatoes and figured I'd start my canning-tomato-life tonight. (I know, I know, I move in 3 days, but I couldn't pass that up!)

Using this as my spring-off point, I canned half of my box tonight. It made 3 quarts and 4 pints. I put them all in the canner together, as I don't see that it will be a problem being as they need the same time anyways.

This'll be my smartest canning set-up in this apartment yet. I used Francesca's advice and heated my jars in the oven to sterilize, I used the magnetic telescoping wand from a screwdriver to fetch out my heated lids, and my canner has a basket that I will use to remove my jars!

They have to be in the waterbath for 85 mins, so we'll see how pretty they are when I'm done!

Update: lookit how pretty they are!

Also, this is all of the potatoes that I dug up from all of the potatoes that I planted:

For reference, the largest is about the size of a half dollar. :-P


  1. Um, sugarplum? Ixnay on the 85 minutes nonsense. Put in a teaspoon per pint of lemon juice or vinegar. Won't change the taste, just the pH. Then process 15 min/pt or 20 min/qt.

  2. Ah well. I did the 85 mins and what's the worst that'll happen? My tomatoes are less tomato-y. :-P