The annual can

Going to the farmers market in August is overwhelming.  I almost feel compelled to back up a truck and just fill it with everything possible.  The tomatoes, the blueberries, the peaches, the peppers…need I say more?

I have always been enamored with canning.  I started doing it when the kids were young.  We were living in the suburbs and I was a full-time Mom, wife, chief bottle washer, entertainment planner for the family, meal planner, decorator, etc.  To keep myself entertained I would take the kids on farm trips and we would then come home and can whatever we had picked for the future.  There is nothing like opening up a jar of jam or a bottle of crushed tomatoes in January that were canned in August.  If you close your eyes, the smell, the taste, the texture takes you back to summer.

blueberryjam (1)So I went on a canning craze this past week.  Blueberry Jelly.  I think I caught the last week of blueberries.

peachjam (1)Peach Jelly.  Lesson learned here.  This tastes amazing but next year I am going to crush or chop the peaches into a mash before making the jam.  It will be more about the peaches and less about the sugar.

tomatosauce (1)Tomato, basil and salt.  That’s it.  What was left was a serious amount of tomato liquid after boiling this down.  I canned that too.  Better my tomato liquid then something canned from the grocery store.

peppersI also make some pickled peppers.  The peppers are different yellows and red.  It was a success.  I tried one bottle before I made a huge batch.

tomatojam (1)I emailed my friend to show her my wares.  She loves to can.  Her note back to me said “oh..hello fellow crazy person”.  There is something insanely cathartic about the entire activity as I am pretty sure that we do not eat 18 jams of blueberry jam over the course of the year.  Did I mention that I made tomato jam too?

Comments (Archived):

  1. CCjudy

    How to make the jam? Judy

    1. Gotham Gal

      Sugar pectin and blueberries.

  2. Sunchowder

    Love! Maybe some day we will can together 🙂

  3. Susan Rubinsky

    Ha! I get like this with pickles. Triple Dill Pickles, Double spicy pickles, pickled tomatoes…I still want to do pickled watermelon rinds.

    1. pointsnfigures


  4. Laura Yecies

    I got into canning when the peach, nectarine and plum trees I planted started bearing fruit and all of the fruit ripens at the same time. It definitely is cathartic and fun to have the beautiful result (which make great gifts). I agree on the low sugar versions – you really don’t miss it if the fruit is sweet in fact the fruit flavor is more intense. I also recently bought a food dehydrator – fun to make “sun dried” tomatoes, dried peaches and even tomato chips which just disappear in my house.

    1. Gotham Gal

      Love those dehydration machines

  5. Sofia Papastamelos

    Bravo! There’s nothing like the scent of basil and tomatoes in the dead of winter. My mom used to make fresh pesto and freeze it, then would bring it out in the off season. So good.If you are in Boston sometime soon check out the new Boston Public Market near Haymarket -a whole new indoor space of local farmers and retailers. (It’s already cider donut season!)

  6. Sherry Abdou

    It all looks so good. I’m completely inspired to visit the farmers market this weekend. How long do you boil the tomatoes and do you blend them before placing in jars? Thank you!

    1. Gotham Gal

      Chopped them up and tossed in basil and salt. Then in a huge pot on medium let them break down. You can peel the skins and squish out the juices first but I didn’t

      1. Sherry Abdou

        Thank you – Very excited to try!

  7. Brandon Burns


  8. pointsnfigures

    I used to make jam. Quit because we don’t keep a lot of bread around and really cut back on our sugar intake.