Tomato Greenhouse

We had to wait for a day that wasn't windy in order to set-up the plastic on the greenhouse. Once we found a calm day, the rest was relatively painless.

I had started twenty-five plants, and I managed to plant thirteen and we give away the rest.

There will probably be too many tomatoes but I don't mind. We will can as many as possible and give away the rest.

The Fall Garden

It was time to clean-up the garden. For most of the plants, the season has ended. The beans and the corn are done. All that's left is the kale, next spring's broccoli, and some spinach. As you can see in the picture above, I dug-up all of the plants.



Then we dismantled the greenhouse and harvested that last of the tomatoes. It is November after all, and we should have tomatoes ripening until the start of December. We take the greenhouse down, because we have lost a couple of greenhouses to the November winds. Scot built the greenhouse so that it comes apart fairly effortlessly. The most difficult part is getting the tomato plants out and making sure that there are no tomatoes left. Otherwise you can get all sort of pests and blight. Ideally we should move the greenhouse but it isn't that feasible.



The last of the tomatoes!

More canning of Tomatoes

I forgot to mention in the Gorilla Canner recipe for tomatoes, when canning the tomatoes you need to pack them down, so that they will seal properly.

How to be a successful Canner: Gorilla Style

1. You will need to skin and core the tomatoes before you can them. Just drop the tomatoes in boiling water for 30 seconds and then place in a cold water. The skins should peel away very easily. Allow two tomatoes per jar (depending on size).

Once the tomatoes are prepped, you will need:
- large canning pot (big enough to hold four or five jars and tall enough to cover jars with water and allow it to boil).
-one sauce pan to heat lids
-four or more wide mouth or narrow mouth jars, sterilized (place in oven for 10 minutes at 225 degrees).
-lids and rings to match
-lemon juice and coarse salt

1. Place the tomatoes in jar. Squish the tomatoes down and run a knife along the insde of the jar to remove trapped air. Fill the jar to about 1/2 an inch head space.

2. Add a tbsp of lemon juice and a 1/4 tsp of salt to each jar. The salt is for flavour (optional) but the lemon juice is to bring-up the pH. So use prepared lemon juice in order to be sure you have the right pH.

3. Clean the top of jar. Place lids in simmering water. Do not overheat the lids. Just heat enough to make the rings soft. Place lids on jars and screw-on the rings. Screw rings until they are just tight and then back-up a quarter of an inch. The rings should not be too tight.

4. Place jars in the canner. Top-up with warm water, cover jars and then put cover on pot. Bring to a boil and let boil for 20 minutes.

End of Days

The air has that milky quality that can only mean that fall is on its way. The sun is hot, but the air has a coolness that takes the crispness out of the sun's bite. The tomatoes are ripening faster every day. We have had many salads. Soon we will have to begin canning the tomatoes and peaches.