I've been picking off my fresh tomatoes every day for a week or so and now have to try and can as the weather has ripened them up fast! I stew them and preserve in bottles for cooking later on this fall/winter. Its simply to do.
- Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
- Place tomatoes in a large pot. Turn on heat to medium.
- Cover and boil gently for 15 minutes, or until tomatoes are tender. Place in clean canning jars while still hot and top with mason lids. Cool befor placing in cup-board. Their yummy!
I few photo's of my garden below. Among the tomato plants and yellow string beans, you will find sorrel and st john's wort. Not to mention evening primrose. I planted some winter harvest veggies, also, parsnip, carrot and beets. My peas have been picked & eaten weeks ago, leaving a spot for new onion bulbs to be planted for winter greens. I'm hoping my swiss chard will grow till January like last winter. I have taken in a few herbs for my window but my sage and lemon balm will have to stay out as it will die anyway in the winter months. Dandelion greens usually turn up in March with burdock root marked by the green house door...just in case I want to try it! My calendula flowers will bloom till well after the first frost and bloom early spring, making every thing sing with orange & yellow for the bees. ...hoping you enjoy!
