Beginning to harvest

I’m thrilled, like a proud momma.  Bounty from my garden is now riping and ready to be picked.  Ripe tomato, still warm from the sun.   UUUMMM  Even Molly follows me as I walk around the garden.  She enjoys eating the cherry tomatoes.   

We plan to do some canning this year.  I have never done this before. 

Does anyone have any tips or recipes – especially for tomatoes?  Please leave any advice or ideas in the comment section below.  Much appreciated.



About westlakemusings

In 2013 my husband and I retired. We bought an old pre-confederation house out in the country. This blog is about our new world in the country as we explore all of life's possibilities.
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4 Responses to Beginning to harvest

  1. Patricia (Beckman) Gash says:

    Hi Diane,
    Check out the Bernardin website for more recipes for tomatoes that there are hours in the day or sealers in the case.
    My son and I have been canning whole tomatoes for a few years and have relied upon their expertise. There is also an excellent canning book published byBernardin . Canadian Living has a new hardcover on canning- some interesting recipes there too.
    I love your writing especially your stories about Warren.I am reminded of some of his adventures as we grew up in Preston.
    Sounds like retirement is agreeing with both of you.My husband and I are both retired from education and now run after four grandchildren- two in Toronto and two in Grimsby( where the canning takes place) Stephen, my son and I have already made pickled beans, zucchini relish and raspberry blueberry jam .
    I have recipes that Warren’s grandmother made along with my mother many years ago. Portions are the old system of measurement but the results are the same. If ever you want a recipe for fruit chili sauce that they made let me know.Just the aroma of it cooking brings back childhood memories at Grandma Grimm’s
    Looking forward to reading about exciting canning adventures.

  2. I’ve never canned tomatoes before – in fact, I found your blog while searching “tomatoes”. I make passata and marinara and freeze them, I made oven dried tomatoes today, and I even freeze tomatoes whole when I don’t have time to deal with them – when you are ready to use them, you just take them out of the freezer, run them under hot water for a few seconds and the skin slides off. Then you pop them into stews or make sauces out of them. Glad I found your blog – I live near the county and will enjoy reading about life over there. I used to camp at Wesley Acres as a kid (on WestLake).

  3. Rev. Marilyn says:

    Heidi’s comment about freezing tomatoes is something I heard about from a friend just today at lunch time. Sounds a whole lot easier than canning. Mind you, the other woman with whom I had lunch loves the smell of the tomatoes she cans. It’s all about having time and it not being too hot out. This is a good week to do it.

    • Yes, I don’t quite understand the advantage of canning everything, when I am only 15 minutes away from town and fresh produce (tomatoes, strawberries) are shipped in daily from around the world, twelve months a year.

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