Last night I canned some of my fresh garden tomatoes. If things go as planned, when I open them they will taste as fresh as the day they were put up.
To each quart jar of quartered tomatoes, I added 2 tablespoons of lemon juice and 1 teaspoon of non-iodized salt.
I processed the jars in a water bath for 45 minutes then set them out on a cloth napkin covered tray to cool. I tested each jar to make sure they sealed and they did. :)
Now on a cold winter day I’ll have some lovely fresh tasting tomatoes to add to my vegetable beef soup.
When I take a taste, I’ll remember a hot, muggy evening in August and be thankful that I took the time to preserve some of my fresh garden bounty.
