Three or so weeks ago, I declared tomato season done. Vancouver’s rains had kicked in, it had gotten cold, the tomato plants were just about dead, and covered (still) with a smattering of still-green fruit. After a paltry harvest of, oh, half a handful of sub-par fruit, I called eff it and enjoyed the last enormous tomatoes we received with a friend who had too many. Big mistake.
While I was writing off our own plants, they were quietly producing late season specimen, such as Harry the sniffer…
…and sexy Eloise.
In the end, as you can see, I got a little bowlful of edibles in almost-November. Hardly the harvest I’d anticipated when I bought 16 canning jars (especially for the breed of plum tomatoes Harry the sniffer belongs to). Luckily, those jars were used up anyway. But perhaps you’ve got a bigger haul of tomatoes, and want to try a hand at canning. Or don’t mind hitting up the produce store; our local organic farm is still quietly ripening and selling juicy heirlooms.
This year was my first attempt at canning. Fella’s mum is a pro, and although I’d never given muc thought to the process, after trying her canned tomatoes, I was convinced that, yeah, this is yet another DIY that’s worth doing. If you’d like to give it a shot, check out my article on canning for the city dweller at online mag The Grind.