I set my canner on the stove so I see it regularly and am reminded to do small batches of canned tomatoes before it gets too overwhelming. I actually kind of geek out about stuff like canning and food storage. I just loooove to see all those happy, bright jars lined up on the shelves. And I get such a contented feeling knowing I have a full pantry.
This is actually the first year I've canned tomatoes; I've never had enough to can! I'd only done jams before this. So, with a quick call placed to Clay's mom, I got started. Turns out it's really simple; 1tsp of sugar, 1 tsp of salt, stuff in the blanched tomatoes sans skins until it's full, put the tops on and pop them in the boiling water for 45 minutes.
I love the colors. The heirloom tomatoes we planted are such a rainbow of different hues. I think a lot of our plants actually cross-pollinated because we got quite a few surprises. "Who planted yellow Romas?" "Since when are zebra tomatoes as big as beefsteaks?!" But, regardless they all still taste amazing.
It'll be great to open up a jar of these bright, summer colors in the cold of winter.