2024 Canning Season Has Begun!

A few things make this canning season special. For one thing, I’ve never grown enough tomato plants to want to can from my own garden. I have historically grown my own for eating and canned locally grown tomatoes. This year, I’m able to harvest enough over a few days to make canning a 7 quart batch in each session. We are growing San Marzanos for canning, but also have a couple of other large varietals for slicing along with one yellow and one red cherry tomato plant for salads and pasta dishes, etc. 

Beyond tomatoes, the cucumbers have done really well so I’ve jarred all kinds of pickles, both processed and refrigerated. So far, those have received rave reviews. One recipe is still processing so the jury is out. It’s supposed to be a copy cat recipe of Klaussen Kosher Dills which are one of my favorite dill pickles on the commercial market.