Your Health Must Matter Most To You!!
I am bringing in my tomatoes for canning!!
Last year was my first trial at canning, because I had cucumbers and tomatoes growing out of my ears!!
I had no idea what to do with my abundant harvest, so I called my Aunts, but nobody knew how to can.
So I was forced to learn on my own!
I bought my mason jars, which were very limited in quantities in most stores, so I just ordered them from Amazon!!
I also found this wonderful website called, Mary’s Nest
Mary teaches several different canning techniques, but I particularly like this fermented tomatoes recipe because it’s very rich in probiotics (good bacteria) and therefore great for gut health!!
Anyway, I adapted the recipe to my own preferences…go and check her out on YouTube to get your canning tutorial and the full details for your exact measurements!!
Cherry Tomatoes (from my garden)
Organic Green onions
2 tablespoons of Redman’s Real Salt (no table salt)
Fresh garlic (diced)
Basil (from my garden)
And fresh Rosemary (from my garden). Filtered/Spring Water (no chlorinated tap water)
Clean your jars and Wash your veggies, remove the vines and poke your tomatoes with a toothpick, alternate your ingredients (as you add them to your jar)
Pour in your Filtered water to cover all ingredients and close it with a metal canning lid or plastic lid!!
You will want to let your canned tomatoes sit out on your countertop for 2-3 days (out of direct sunlight) so that the good bacteria can begin to eat the natural sugars in your tomatoes and grow. Preferable temp in your kitchen would be 65-72 degrees)
Because your ferment is going to begin to release gasses (CO2), You will need to burp it (once daily) while it sits on your countertop. You should begin to see bubbles moving about your jar!!
***This type of canning is not shelf stable, and must be refrigerated after several days!!
I like to place a towel underneath my jar, because sometimes your fermenting liquid will begin to release and leak, as the pressure builds!!
If you like, taste your ferment after 2-3 days, then refrigerate it for up to two weeks. It will continue to ferment in your refrigerator, although much more slowly.
If you can wait those 14 days before digging in, you will be amazed at the flavor!!
(Your refrigerated ferment can last up to six months)
Now, I also grow my own lettuce, so when I’m ready for a salad, I just spoon over some of my fermented tomatoes, add some olive oil, and cracked pepper, and I’m in heaven for just a few moments!!
Give it a try, even if you have to go and purchase your own ingredients…you won’t regret it and your tummy will certainly bless you💕
God Loves You and So Do I!!