What a fun morning! Cae purchased a canning kit, and we used the directions that came with it to make our tomatoes. It was much easier than I expected, and I imagine that doing this with a friend makes it more fun.
We had a variety of tomatoes, all organic and local, which we dunked in boiling water until the skin peeled, then placed in a cold bath, making the skin easy to remove. From there, we cored and sliced them and added them to pint jars in which we'd put 1 tablespoon of bottled lemon juice. We packed in the tomatoes, then added a half teaspoon of salt. After removing any air bubbles with a spatula, we cleaned the rims and put on the lids. They processed in their boiling bath for 40 minutes, cooled for five minutes, and now we have to wait 12-24 hours to see if we got the lids right.
My head is spinning with possibility for putting up more local summer goodness. I'm afraid I might come off as a little precious to those for whom canning is a regular activity, but as I said in the last post, the relatives with whom I grew up didn't do this. They were city folks who were bent on finding ways to make life easier. My dad's mother, though, fed her large family on their farm in Ohio by canning every year. I wish I'd grown up closer to her so I could have learned at her knee.
I'm enjoying your stories about learning to can/preserve. Please keep them coming, along with any tips you want to share! Next I plan to investigate freezing corn. Isn't picked-today corn just the best?