This is the last of the 6 canning workshops organised by Richmond Food Secure and Richmond Fruit Tree Project. The workshops were a great success with full attendance. Here are the earlier workshops I attended:
There is nothing quite like the taste of sweet, ripe tomatoes. Canning is a way to capture a taste of summer to brighten up a grey winter day. Canning tomatoes seemed to be very popular and 3 tomatoes canning workshops were conducted. It looks like a lot of people love to plant tomatoes.
The above are some of the tomatoes that Karen harvested from her community garden in downtown Vancouver and her balcony. They include Green Zebra, Tigerella (orange with green), Italian Plum (small red) and Purple Ball (the big red one as it did not turn out to be purple). Karen and Colleen started with 50 tomato plants from seed in early spring. In May they planted the seedlings in the community garden in downtown. Not all of the tomatoes have yield a lot of fruit but the Tomatillos, Sungolds (tiny orange tomatoes), Italian Plum, Black Plum and Green Zebra have been the most prolific.
You may infused the tomatoes with herbs and spices but do not add too much as the addition may changed the acidity of the content and caused spoilage.
For each 500ml jar, you will need:
- about 1 pound (400 to 500 gram) tomatoes
- 1/4 teaspoon of powdered citric acid or 1 tablespoon bottled lemon juice. Bottled lemon juice is recommended as it has a defined acidity, whereas fresh lemon juice will vary significantly in acidity, depending upon the individual lemon.
- salt, if desired, up to 1/2 teaspoon
- herbs and spices if desired