Coming home on one of Seattle’s cold, wet, gray days to the smell of fresh tomatoes stewing in a pot with herbs, spices, and a little onion and garlic is always a special treat. In our house, this tasty indulgence is something we enjoy all year—and so can you. Whether you grow your own tomatoes or have just found a great deal on a case of deep red beauties at a farmers’ market, all it takes is a few hours to can your extra tomatoes for future meals.
The following are basic instructions for preserving your own tomato harvest. Although there are many canning options available, start with water-bath canning, for its ease and no-fail results. This method is only possible with highly acidic foods with a pH of at least 4.6.
What You’ll Need
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