BY LYN DEARDORFF
PHOTOS BY LYN DEARDORFF & JENNA MOBLEY
Nothing says summer like fresh tomatoes! When ripe, juicy tomatoes start to appear in farmers markets, I know warm weather is here to stay. We plan picnics, dine alfresco and take road trips to the north Georgia mountains with food baskets in hand. Our menus are laden with tomato salsas, veggie pizzas with fresh-cut tomato slices, Mediterranean tomato sauces, grilled cheese and tomato sandwiches—a never-ending list of uses for tomatoes.
Here in the Atlanta area, we are lucky to have a long tomatogrowing season. But when it ends, how can we hold on to that succulent summery taste all year long? Canning allows us to capture this freshness and flavor in a jar—loading our pantry with 12 months of goodness. No more flavorless tomatoes off-season.
I choose organic tomatoes because they are grown without pesticides and have the best flavor since they need to be picked close to ripeness. This means they will usually need to be canned within a day or two of harvesting. You can choose any kind of tomato for canning. While Roma is often suggested, I choose with my nose. If it has a great aroma, … Read More