So what do you do with a bunch of tomatoes that have been marked by the
blight that is sweeping the Northeast? Why, you can them, of course, so that you can have nice homemade diced tomatoes to use this winter.
Tuesday night I finally got around to canning the tomatoes that have been slowly rotting and taking up a LOT of space in the refrigerator. I didn't get to it last week and then we were gone for the holiday weekend, so Tuesday, as soon as I got home from work, I started the process.
You may remember from my canning of
apple butter and
applesauce last year that I don't have all the fancy-
schmancy canning equipment. Thankfully, neither does the person who wrote
this tutorial at Southern Plate.
First, you have to sterilize the jars. I washed them and then boiled them for about 10 minutes. The dishtowels are to keep the jars from clinking against the side of the pot. I just used a basic giant stock pot and was able to fit 2 pint and 5 half pint jars in one bath.

In a separate bowl, I poured boiling water (from the tea kettle) over the jar lids to sterilize them.

Now to the tomatoes. I got my instructions for canning tomatoes in particular at
Mark's Daily Apple. Oh
internets, how I love you!
First, you wash your tomatoes and then dunk them in a pot of boiling water until the skin starts splitting. I had a couple stubborn tomatoes that took over 5 minutes to split, but generally it takes about 2 minutes.

(Note the
blighty goodness. Don't worry, all that nastiness was peeled and chopped away from the final product.)
Then you dunk the tomatoes in a cold water bath for a couple of minutes. Now the skins should be easy to peel off.

Peeled tomatoes:

Then you dice the tomatoes. I don't have a picture of this because it was a bit of a disaster. I took a large cutting board and the tomatoes into the living room so I could chop while Jason and I watched a TV show. Um, semi-peeled tomatoes that have been put in a water bath retain a LOT of water.
There was a lot of liquid and some shrieking as said liquid ran off the cutting board and onto my pajama bottoms and maybe a bit on the rug.
So, anyway, I finished the chopping in the kitchen and sprinkled a bit of kosher salt on the diced tomatoes.
Then I used a big-mouth funnel and large serving spoon to scoop diced tomatoes into the waiting sterilized jars, interspersed with a bit of purple, Italian and cinnamon basil from our plants. I made sure to wipe all tomato juice remnants off the edges of the jars then capped them with the sterilized tops and screwed on the lids - but not too tightly.
Finally, I put the jars back in the towel-lined pot and boiled them for about 45 minutes. I set the jars on the counter and this morning they were all sitting there perfect, with concave lids, as is appropriate for properly sealed canned goods.

I started out with about 30 tomatoes of all different sizes. After cutting off the bad bits, I wound up with 2 pints and 6 half-pints of diced tomatoes.
It may look like you use an awful lot of bowls and pots and pans for this project, but, as someone without a dishwasher, I can honestly say it's really not that big a deal. You're basically using the dishes to boil water or to create a water bath or similar. The dishes don't really get dirty, per
se, and I find a good rinse with hot water at the end of it all is sufficient for getting the dishes clean. It's not like I lick the cold water bath bowl when it's all done. I mean, it's not brownie batter.
I highly recommend picking up something like this prior to attempting your own canning:

Last year I didn't have any dedicated canning tools and Tuesday night I discovered that it's much easier with the tools. The 2 most valuable are the big-mouthed funnel and the jar-picking-up tongs. The set cost me $10 at
Benny's, and I'm sure when your local store starts putting out the canning equipment you can find something similar for not too much money.