Tomato canning season is officially here. Though, canning season for many things pretty much goes year round for me. Last December I was canning up leftover Thanksgiving turkey and turkey broth.
I just love pressure canners /cookers! My original Presto pressure canner is wonderful, but it’s hard on the heating elements on my ceramic glass stove-top. So I had to set it aside for now and make a change.
Eight years and two stoves later, I discovered the 23 qt Presto 01784 23-Quart Induction Compatible Pressure Canner:
- Extra-large 23-quart induction compatible pressure canner.
- Doubles as a boiling water canner for fruits, jams, jellies, pickles, and salsa
- Heavy-gauge aluminum with induction compatible stainless steel-clad base.
- Works on gas, electric, smooth-top, and induction ranges.
I’m so glad I bought the new canner and was thrilled to finally get to use it a few days ago. I bought it on Amazon, but you can probably find them at Target or Walmart as well.
The tomatoes are finally ripening and I should hopefully have a good batch to can-up through September. So far, I’ve been able to can five pints, and if I could get another ten filled before the season is over I will be one happy farm girl.
I decided to can my tomatoes “plain” this year, after experimenting with tomato sauces and seasoned tomatoes in past years. Why? Because to me, it just makes more sense to open a jar of tomatoes and have a clean slate to work with in whatever you are going to use them for. Any extra time it takes to flavor your tomatoes or turn them into a sauce for something is really pretty minimal.
Aside from my tomatoes, I wish I could also say I have a bunch of cucumbers growing, to make into my favorite bread-n-butter pickles. But unfortunately, the cucumber plants aren’t looking too vibrant this year. Looks like I’ll be buying some cucumbers soon… ~A
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