We are in Olympia, WA picking up a truck to drive home. So, we thought while we were here, we should can some tomatoes and bring them with us! This is something I love the most about coming south this time of year. Fresh tomatoes are everywhere, and they are so good. In honor of this, I am devoting a few of my favorite tomato recipes to the next week or so. I’ll start with our exhaustive and fun canning activities.
The tomatoes we canned are called San Marzano. Initially, we had planned to do Roma (which is what we’ve always done before, they’re good and meaty for canning). The farm we went to happened to have San Marzano though, and these are supposed to be the best for canning and sauce making, so we figured, why not? We picked them! It was very fun and amazingly fast. There were three of us and the owner of the farm picking and it only took about 15 minutes to get 100 lbs. It was fun and so cool to pick tomatoes off the vine out in the middle of a dusty, sunny field.
Tomatoes after picking. The yellow ones are from plants that have mutated. We didn’t care, we’ll take the mutated tomatoes!
The farm is called Krueger Pepper Gardens. They are known for peppers and tomatoes, but they have lots of other stuff too, including water melons. They are a family run place. We pulled in at the very end of the day and they could not have been nicer. If you live in this area, I highly recommend checking them out for your summer produce needs.
Before going in the pressure cooker.
Canning all these tomatoes was an epic ordeal. Bret and I canned all day, with the help of his mom (thank you, Susan!). In the end, we came out with 46 quarts. I kept out a few tomatoes that were not good for canning. I will make a pasta sauce with them. It was a long, but satisfying process, from start to finish. Now to pack them up and drive them home with us!
The next morning, ready to pack up and move to Alaska.