EACH MONDAY, from late July through September, I preserve tomatoes. In the thick of the season, I go through about 400 pounds a week. I boil them down into ketchup, and marinara sauce, and salsa, and ...

Heirloom tomatoes are fine, but often have a higher water content and may result in a watery flavor once canned. Red tomatoes are prettiest in the jar, but a mixed bunch of every shape, color and size ...

Getting your Trinity Audio player ready... If you’re lucky, you’ll find yourself with more homegrown food at the end of the season than you can consume before it spoils. Rather than waste your ...

Add Yahoo as a preferred source to see more of our stories on Google. Juicy, sweet tomatoes are a staple of summer—and if you grow the fruit at home (or love to stock up at the farmers' market), you ...

Even with too much or too little rain, insect infestations and every other kind of threat to our gardens, there are some crops that reward us in abundance. And as wonderful as that is, we can eat ...

To prepare the cherry tomato preserve, you must sanitize the jars as indicated in the box at the bottom of the recipe, following the Ministry of Health guidelines. We recommend using sanitized jars ...

I love canning, but even I was intimidated by preserving tomatoes. So last week, I bought 50 pounds of plum tomatoes at the farmers market to try to tackle my fears. Mainly, I was daunted by the ...

When I planted Mortgage Lifter, Mr. Stripey, German Red Strawberry, Early Girl and Roma seedlings in my backyard, I had dreams of filling baskets with sun-ripened tomatoes. I imagined jars of canned ...