• wide mouth funnel

• jar lifter

• 1 liter measuring cup

• ladle or large slotted spoon

• tsp and 1/2 tsp

• blender or food processor

• large roaster oven, crockpot or metal pot

• glass mason jars with rings and new lids

• large bowl or tub

• hot water bath canner with rack

Preparation of Fresh Ripe Tomatoes

1. cut shallow x in skin of Tomato. using a large slotted spoon place Tomato gently in a pot of boiling water for 1 minute or until skin starts to peel back from the flesh. Remove Tomato using slotted spoon and place in a bowl containing cold water until you can handle with bare hands (1 or 2 minutes).

2. remove skin of Tomato by sliding knife under peeling skin and pulling back. You can remove the core at the same time as well as any cat-facing, scars and blossom end rot.

3. cut large Tomatoes into halves or quarters and place in a large plastic freezer bag or food grade container. Freeze as soon as possible after processing.

Thawing Frozen Tomatoes

1. remove Tomatoes from freezer and place in a large tub, bowl or sink in order to thaw at room temperature. As the Tomatoes thaw, water will be released from ice crystals inside the Tomatoes and a clear fluid will be released. Remove fluid as it builds up every few hours, until there is no evidence of ice or solid pieces left.

Preparing Glass canning Jars

1. A one litre glass mason jar has the capacity for about 1kg or 2.2lbs of prepared Tomatoes. During the process of freeze/thaw and cooking, you will loose at least 50% by weight of the Tomatoes. Therefore each jar will require at least, 2.2 x 2 = 4.4 lbs of frozen Tomatoes. For quick calculations you will need 1 L jar for every 5lbs of frozen Tomatoes.

2. Wash glass jars, metal rings and sealing lids in soapy water. Rinse and set upside down in dish rack to dry while cooking Tomatoes.

Preparing Hot Water Bath

1. calculate how many jars you will be using. place empty glass canning jars (as many as 6 per batch) inside of empty water bath canner.

2. fill jars with water and then fill the water bath canner until the water level covers the jars (recommendation is that water covers jars by 2 inches). Leave about 1 inch between water level and top of canner so that boiling water doesn’t overflow during the process.

3. you may pre-heat water in bath while the Tomatoes are cooking in Roaster oven. This step may save you some time, especially if you are cooking on a stove top, which heats slower than a propane burner.

Cooking Thawed Tomatoes

1. placed thawed Tomatoes in a large Roaster oven or pot. set temperature at between 212’F - 250’F. monitor for water build up and remove with ladle every 15 to 20 minutes until texture or consistency is close to thickness desired in sauce. This step may take several hours.

2. pour sauce into a food processor or blender, and pulse until texture is homogenous or even throughout.

Acidifying Tomatoes, and adding dry ingredients

1. add 1/2 tsp of citric acid to each empty jar prior to filling. The citric acid will lower the pH (<4.6) and ensure safe product using hot water bath processing times recommended by regulatory agencies, food science departments at universities and research institutions.

2. you may add small amounts of sugar and salt for flavour enhancement at this time. I use 1 tsp of mineral salt and 2 tsp of glucose (brewing sugar) or sucrose (table sugar).

Hot Filling Jars

1. Place a wide mouth canning funnel in a jar and pour Tomato sauce from blender or food processor into jar until it reaches about 1/2” from the top, or the point where the jar narrows (neck) and the threads for the metal ring starts.

2. slide a narrow spatula or butter knife along the inside of the jar along the edge to help remove any air bubbles present after filling.

3. wipe the rim of the jars with a paper towel or cloth to remove any sauce that could prevent a seal between the sealing lid and rim of the jar

4. screw the metal ring onto the jar with two fingers until snug, but not tight (two finger tight) allowing air to escape from sauce as it is heated during the hot water process

5. lift canning rack into water bath half-way and hang on handles. place hot filled jars onto rack with jar lifter. Slowly lower rack with jars into water.

6. turn up heat and wait for water to come to a rolling boil. Start timer for recommended process time for altitude of your location. The recommended process times for standard Tomato sauce (no added wet ingredients like Onions) are available by searching the internet and on sites like National Center for Home Food Preservation. For my current location at 1800 feet above sea level, processing time for 1 quart jars is 45 minutes.

7. monitor water batch and adjust heat during process to maintain a slow rolling boil. when time is complete turn heat source off. Let jars remain in canner for 5 to 10 minutes. This helps prevent siphoning (tomato sauce spilling out of lid because of pressure and heat). carefully remove jars with a jar lifter onto a rack or towel and allow to cool to room temperature. This may take up to 24 hours

I usually pick them at 50% color development, which means they are significantly red. After picking they are stored inside at room temperature until they just start to soften slightly.

The following steps outline how to prepare and process them for freezer storage:

Step 1 - bring a large pot of water to boil

Step 2 - add cold tap water to a large bowl about half full

Step 3 - cut a large X into the bottom of the tomato breaking the skin. I use a knife with a serrated edge, like a steak knife.

Step 4 - with a large slotted spoon transfer Tomatoes into the pot of boiling water (as many as the pot will hold without overflowing)

Step 5 - when the skin starts to separate from the flesh remove tomatoes using the slotted spoon and transfer into the bowl containing cold water

step 6 - let tomatoes cool for a minute or two until you can hold with bare hands. Slip skin off starting at the end with the X cut into it. If there is scarring remove that as well. Peel off skin to the stem end, then using the sharp end of the knife cut around the stem deeply into the tomato and around it. Pull out the stem core and skin and remove.

Step 7 - You may want to quarter larger Tomatoes before placing them in a large freezer bag for frozen storage.

Once the Tomato harvest is over and all have been processed into freezer bags it will be time for making sauce, ketchup and salsa.

Definition:

Ketchup is “seasoned pureed condiment” and “typically made from a combination of tomatoes, vinegar, sugar, and a blend of spices”

Introduction:

The quantity of ingredients should fit comfortably in a 15 L (16 quart) roasting oven. After cooking, you may expect 14 x 500ml (7x1 Liter) glass jars which can be processed in a hot water bath and stored as shelf stable.

Ingredients

Read more

Ingredients

• Carrots - 1.5 to 2 lbs carrots required for each 500ml jar

• Dill - I recommend fresh flower heads that have turned lime green. at this stage they will impart the best flavour and aroma. One or two heads per jar

• Peppercorns - 1/4 tsp per jar. Check best before date or packed on date to verify freshness.

Optional

• Garlic - 2 or 3 cloves, crushed, per jar

• chili pepper flakes - 1/2 tsp per jar

Making the pickling solution:

• Vinegar 5% - rule of thumb for safe vinegar / water pickling solutions is that the vinegar should be of at least 5% acidity, and that the vinegar ratio in that mix should be a minimum of 50%

• Water - Soft water makes the best brine for pickles. Hard water may cause cloudiness in the brine and discolor pickles.

• Pickling Salt - Pickling salt does not contain anti-caking agents or additives like iodine, which can affect the color or clarity of the pickling liquid.

Hot Water Bath or Steam Bath Process (for 6 x 500 ml glass jars):

• Mix 500ml water with 500ml vinegar and 1/4 cup pickling salt. Bring to a boil stirring occasionally to dissolve salt. Multiply batch size as required.

• link to steam bath canning guide at bottom of article

• government recommended processing time at sea level to 1000’ above - 10 minutes. Add 5 minutes to processing time for every 1000’ above that.

Dilled Green Bean Pickles - 500ml jar

• Green or Yellow Beans - 1.5 to 2 lbs carrots required for each 500ml jar

• Dill - I recommend fresh flower heads that have turned lime green. at this stage they will impart the best flavour and aroma. One or two heads per jar

• Peppercorns - 1/4 tsp per jar. Check best before date or packed on date to verify freshness.

• Pickling solution - same as for Carrots

Optional

• Garlic - 2 or 3 cloves, crushed, per jar

• chili pepper flakes - 1/2 tsp per jar

processing time - same as pickled Carrots

Cucumber Pickles - 500ml jar

• Ingredients to ensure crisp pickles

  • Calcium Chloride 1/8 tsp - add to each jar before packing with ingredients

  • Oak Leaves or Grape leaves (source of tannins) - add 1 to 2 leaves/jar before packing with ingredients

• Dill - I recommend fresh flower heads that have turned lime green. at this stage they will impart the best flavour and aroma. add one or two heads into each jar after the calcium chloride and oak leaves

• Peppercorns - 1/4 tsp per jar. Check best before date or packed on date to verify freshness.

• Fresh Cucumbers - 1.5 to 2 lbs cucumbers required for each 500ml jar

• Pickling solution - same as for pickled Carrots above

Optional

• Garlic - 2 to 3 cloves, crushed, per jar

• chili pepper flakes - 1/2 tsp per jar

Note on preserving the texture of Cucumbers

• cut 1/4 inch off the blossom and stem ends in order to remove enzymes that might soften the cucumber during processing

• If you want to accumulate smaller quantities that you pick each day until you have enough for a batch, cut the blossom ends off and store them in a bowl of water in the refrigerator for up to 5 days. I have tried this and found them to be crisp and tasty.

processing time - same as for pickled carrots

Method for packing and processing jars is outlined in my Steam Bath Canning Guide.

Option - Low Temperature Pasteurization Method (30 minute processing time):

The following treatment may result in a better product texture. Beforehand, determine how much water is required to bring level in canner about 1 inch above filled jars. On the day of processing fill canner with water to that level. Heat the water to between 180º to 185º F. Hot fill jars place lids (2 finger tight) and place in water bath. Maintain the water temperature at 180 for 30 minutes. Monitor with a candy or jelly thermometer every few minutes, to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.

Zucchini is one of the most prolific vegetables in creation. It can be used in so many ways, but my favorite is in the making of Salsa. The ingredients include vegetables that I grow or that can be easily sourced locally.

Included at the end of this post is a link to my guide on processing Salsa in a steam bath.

Ingredients

• 18 to 24 cups Zucchini, chopped fine

• 8 medium sweet white Onions, chopped fine

• 2 green bell Peppers, chopped fine (remove veins & seeds)

• 2 red bell Peppers, chopped fine (remove veins & seeds)

• 10 to 12 small Jalapeno Peppers, chopped fine with seeds

• 3 to 4 Banana Peppers, chopped fine with seeds

• 2 tablespoons minced Garlic

• 1/2 cup pickling Salt

• 2 tablespoons (tbsp) pickling Salt

• 4 tablespoons dry Mustard

• 2 tablespoons Garlic powder

• 2 tablespoons Cumin

• 4 cups white Vinegar

• 2 tablespoons red pepper flakes

• 2 teaspoons ground black pepper flakes

• 6 to 8 chopped ripe Tomatoes

• 24 ounces Tomato Paste

• 2 cups brown Sugar (see below)

Options

• the original recipe recommended 2 cups brown sugar. you do not need to add sugar and it still tastes great

• liberal substitutions of vegetable varieties is encouraged, depending on what is available from your own garden or locally. ex. yellow Onions for white

• I use garden Tomatoes which have been frozen, and water removed during the thawing process.

Process Steps - Day 1

1. In a large bowl combine Zucchini; Onions; green Bell Peppers; red Bell Peppers; Jalapeno Peppers; Banana Peppers; minced Garlic; and 1/2 cup pickling salt. Mix together, cover and store overnight in the refrigerator.

Process Steps - Day 2

1. Rinse Zucchini mixture thoroughly to remove liquid and drain

2. place mixture into a large cooking pot

3. add dry Mustard; Garlic powder; Cumin; white Vinegar; red Pepper flakes; 2 tbsp pickling Salt; ground black pepper; chopped Tomatoes; Tomato paste and brown Sugar.

4. bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning onto the bottom of the pot.

5. using a canning funnel, hot fill into 500 ml canning jars. place new lid and ring onto jars and turn until slight resistance. I refer to this as two finger tight

6. follow instructions in Steam Bath Canning Guide

Steam Bath Canning

Steam canning is a method in which glass jars filled with ingredients, are processed in an enclosed pot using the heat of steam (as opposed to a hot water bath)

In the past, it’s also been referred to as “atmospheric steam canning” in order to clarify that it’s happening at a normal atmosphere (pressure), as opposed to under induced, artificial pressure (e.g. pressure canning.)

A steam canner, has a shallow base with a rack where jars sit above boiling water, and a tall domed top with vent holes on either side near the base. Water boiling in the base creates steam that surrounds jars during processing, so we refer to these canners as steam canners.

A hot water bath canner may require the user to heat 16 or more quarts of water. A steam canner uses only about 2 quarts of water, shortening the time to bring the canner to processing temperature. Once the canner is fully steaming, the processing time is the same as for a boiling water canner.

Read more

• Kale leaves are ready to pick when they are the size of your palm

• remove leaves using pruning scissors/shears at the main stem taking care not to damage the young new leaves. This will ensure continued production throughout the growing season

• wash leaves to remove extraneous material if required

• fold leaves along midrib and remove leaf material from stem by tearing motion

• place whole leaves or pieces onto trays in the oven or a dehydrator

• set dehydrator at lowest setting (if possible below 30’C) and start drying

• Optional (depending on dryer) - every 2 hours rotate trays to ensure even drying

• Kale is done when leaves are crispy dry and crumble readily

• store in glass mason jar with a lid in order to preserve dryness

I use a dehydrator with 4 trays like the one picture below. The lowest temperature setting is 35’C, but the actual temperature inside may not be that high.

After 12 hours in the dehydrator.

after being crumbled and stored in glass mason jar