Getting Ready to Can Tomatoes

 

These two egg baskets were given to me by a generous neighbor when we first moved to this place, several years ago. They make great garden baskets. I avoid piling the tomatoes too high, so that they don't get bruised by the weight of the others. This morning's picking required both baskets. The tomatoes aren't fully ripe yet, but I don't like to leave them on the vine until they are dead ripe, for there seems to be a lot that can go wrong with them. I pick them a tad early and set them out on the picnic table to finish ripening.

Right now my cherry tomatoes (or grape, or whatever they are) seem to be ripening all at once. I like to eat those right from the vine, warmed by the sun. We should live on salads for the next week, and I'll try to forget that box of Seroogy's dark chocolate truffles that's sitting on my desk.

I'm pretty sure that I'll be spending Saturday canning tomatoes. This year I'll be obedient and add the lemon juice to my tomatoes so that the county (and state) extension office personnel don't have to try to make a plausible argument, yet again, why it makes sense that green beans don't need added citric acid when being canned for the same amount of time and same pressure as tomatoes.

♫It's the debate that never ends.♪♪

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'Rugged Denim'
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