Canning Tomatoes Activity

When it comes to garden gear, there is a clear divide among growers: Those who love tomato cages, and those who consider them an absolute useless eyesore. I’m controversially the latter. Aesthetics aside, there are a lot of questions I have about the invention of this particular metal torture device, and I have opinions about how it might not be the best way to grow your tomatoes. In fact, there are a lot of things that can go wrong with your crops due to cage structure—increased pests and lower fruit production to start! 

Homegrown tomatoes taste heavenly when they are sweet with a hint of tart, acidic flavor. If you want to grow the same, there is a science behind it. Learn the Number One Technique to Produce Sweeter Tomatoes to enjoy a sweet summer harvest!

Why blanch vegetables before freezing? Blanching vegetables before freezing is critical to quality, but not safety. Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause a loss of flavor, color, and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color, and helps slow vitamin losses. It also wilts greens, softens some vegetables, such as broccoli and asparagus, and makes them easier to pack. It is critical to use the correct blanching time for the size and type of vegetable (see table below). Under-blanching stimulates enzyme activity and is worse than not blanching. Over-blanching leads to partial cooking and causes loss of flavor, color, vitamins, and minerals.

Home canning season is just around the corner. Having equipment ready and recipes selected before fresh produce is available will allow a smooth transition to a busy time of year. Only choose recipes that have been developed specifically for the canning method you are using. Safe canning methods include the boiling water bath method, the atmospheric steam canner method, and the pressure canner method. Recipes should only come from research-based sources like the USDA, the National Center for Home Food Preservation, and Extension sources and should include the ingredients, preparation instructions, and processing times.

During this unprecedented time of social distancing and stay at home orders, it is the perfect time to consider making something together with your family or housemates that have a purpose and benefits the environment. Bonding over a fun and useful project will create memories, provide you with an item that you can utilize for years to come, and offer a rewarding experience that will hopefully inspire other valuable projects. One such activity is to make or purchase a rain barrel and then paint it to be uniquely yours. The rainwater that flows from a roof can be collected in a rain barrel and used for many purposes. By collecting the rainwater in a barrel, a practice known as harvesting rainwater, and using it around your home, you are helping conserve water resources, decreasing the potential for downstream contamination, and saving money. Did you know that 1000 square feet of roof and 1 inch of rain, can generate 600 gallons of water? You can minimize stormwater pollution by diverting this water into your barrel, so it does not run overland picking up contaminants and carrying it to waterways.

As temperatures drop and summer leaves change colors, outdoor physical activity becomes enjoyable. There are many ways you and your family can get active during the fall season.

Festive seasons mean lots of indulgent treats that are not the best for our health. We may also spend more time sedentary after celebrations involving heavy meals or drinks. To counteract extra calories and inactivity during the holidays, get your family moving with these twelve mini-challenges! Time each activity to last five minutes, and by the end of the day, everyone will reach 60 minutes of physical activity. Every bit of movement counts to keep you healthy and holiday spirits high!

2 pounds cranberries 3 green apples, cored, peeled, chopped 1 orange, seeded and chopped 3 cups sugar 2 cups water ½ cup honey

The major reason we recommend Mason-type canning jars is our experience with them and their decreased rate of breakage compared to mayonnaise jars, salad dressing jars, spaghetti sauce jars, or other jars not intended for canning. Home food preservation experts have worked with various types of canning jars, and their experience is reflected in the following long quote from the National Center for Home Food Preservation.

The canning lid lifter/lid wand is a magnet attached to a short plastic stick and is a useful tool for lifting metal lids from hot water. Lid wand brands include Back to Basics, Ball, Harold, Norpro, Presto, RSVP, and Victorio. For several years lid wands have been available online and in-store from vendors that sell canning supplies (including kitchen supply stores, hardware stores, department stores, and big box stores).

A frequent question to the Home & Garden Information Center: “I canned my green beans in a water bath canner. Are they safe?” Often this question is prefaced by “My mother and grandmother taught me to can green beans in a water bath, and they survived. Why should I use a different method?”

Up here in the Hudson Valley/Berkshires area, where the apples come in fast in fall, I make applesauce as fast as I can to freeze. A batch of mincemeat sounds about right, too, especially from a recipe minus the traditional beef suet. This one’s vegetarian.The recipe is from “Stocking Up II,” a Rodale cookbook of 1980s vintage that has since been reissued in athird version. The most-disfigured spread in my copy: the one with ‘Currant and Green Tomato Chutney,’ which uses loads of apples as well. If a waste-not, want-not mood seizes you in the not-too-distant future, here’s the recipe. (I fig