I was going to claim that canned wasn't “paleo”, but last time I did Raj came up with a great caveman drawing to “disprove” that. This time around, I'll say: I wasn't there; maybe cavemen did can? I do know that canned tomatoes are so easy. SO easy, and you know exactly what has gone into each can. Simple, home-grown, real food, 3-ingredient, canned tomatoes.
I used to be really organized. Rubbermaid containers, alphabetized and color code-type organized. Next level efficient. I don't know what happened. I am NOT organized now. Maybe not having enough space for a couple of years is to blame? My ex was really organized, maybe it was his work that kept everything in order? Maybe my battle with depression plays a part? Maybe having simply too much stuff is the issue? Whatever it is. It sucks.
I'm packing to move, and I am completely overwhelmed with my stuff. Clothes, shoes, small wares, kitchen stuff, but I don't have things like a sofa or living room chair. Good thing I like to sit on the floor. I have hundreds of pounds of canning. Peaches, cherries, jam, salsa, and tomatoes. Perhaps I should fashion a giant chair out of canned goods. Right now, I have halted all preserving. Instead of putting food in jars I get to put things in boxes. I'm nearly packed and then it's a waiting game til the movers come. I should have planned this better and started dating a burly CrossFit type guy with a brood of friends to help me move my stuff into my new 3rd-floor walk up. But (while there is still time I suppose), I did not. I hired some guys.
I may have a little time once I'm settled to do some applesauce and more jam, and cranberry sauce. Sadly I doubt there will be more tomatoes though. 3-ingredient canned tomatoes are so easy to make! Easier than carrying boxes up 3 flights of stairs!
Simple and fast! Can your own tomatoes with only 3 ingredients!
- Turn on Holley's canning jams (the free Spotify streaming music playlist we made just for canning).
- I take the skins off the tomatoes, you don't have to, but when you use them in sauces the skins tend to “ball up”: Bring a large pot of water to a gentle boil. Cut a small “X” in the bottom of the roma and then blanch the tomatoes. The skin will slide right off.
- Sterilize your lids and rings, and bring your canning pot to a gentle boil.
- You can dice, or crush, or put them in whole.
- Lay the tomatoes in the jars until there is 1/2 inch headspace.
- Add 1/2 tsp salt for every pint (1 tsp for a quart).
- Add 1 Tbsp lemon juice for every pint (2 Tbsp for a quart).
- Make sure the rim is clean, add hot lids and rings and process (immerse and boil in water) for 40 minutes (45 for quarts). Make sure to adjust for your elevation, processing time will vary depending.
- Let sit and cool for 24 hours. Any lids that do not seal, refrigerate and use first.
- The number of jars you will have will depend on the size of tomatoes, and the jars, and of course how you squish them in there. 4-5 whole medium romas in a pint, 6-8 in a quart.