Canning Tomatoes

Aren't they beautiful! Some things are just easier to learn doing it with someone who knows, no matter how easy it maybe. I had the chance to learn to can tomatoes and I took it. Two sweet Sisters from church were my joyful teachers! Next year I am planning a tomato garden. Buying tomatoes to can just isn't cost effective.

This experience is opening up a whole new world for me. It isn't happening overnight, but it is giving me confidence that I can CAN food to provide healthy alternatives to our food storage. An art/skill that will not be lost in my generation.

Easy illustrated instructions are found in the Ball Blue Book of Preserving, 2005, p 22, 24-25.

Blueberry or Mixed Berry Cobbler

2 cups blueberries or mixed berries (fresh or unfrozen)

Juice of 1/2 lemon

3 Tbsp. butter

3/4 cup sugar

1/2 cup milk

1 cup flour

1/4 tsp. salt

1 tsp. baking powder

Grease an 8 inch square pan. Pour in berries. Sprinkle with lemon juice. Make batter. Pour over berries. (To make batter, combine next 6 ingredients and beat untill smooth.)

Topping:

1/2 cup sugar

1 Tbsp. cornstarch

1/4 tsp. salt

1 cup boiling water

Mix topping and then sprinkle over batter. Pour boiling water over all. Bake at 350 about 1 hour or until crust is brown. Serve warm. This recipe "doubles" nicely to a 9x13 inch pan.

Source: Ann Castleton, Relief Society Cookbook: Naperville First Ward, Cookbook Publishers Inc., 1997, 69