In the kitchen with the tomatoes…

Canning, canning and more canning!! Tomatoes, tomatoes, tomatoes!!

Guess what I’ve been doing? I’ll give you three guesses. Ha! 😀

Leanna has grown more tomatoes than we know what to do with this year! They’re beautiful and amazing and absolutely PERFECT this year. 🙂

So to share some pictures of my preserving them for the winter ahead:


I’ve been too scared to count, but I think that I have somewhere around 150 jars of tomato something – whole, sauce, juice, etc stocked up for the this coming year.

What have you been up to this week?

Happy Friday (Evening)!

P.S. Thanks for the tips on drying the cayenne peppers. I’ve put them in my dehydrator and so far it’s worked great!! 🙂

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.

26 Responses to In the kitchen with the tomatoes…

  1. wow! trying hard not to be envious…we have had the coldest August in NWPA…we have tons of green tomatoes but the night time temperatures have been in the 40’s and 50’s so the tomatoes won’t ripen. Lots of green beans though…I lost count at 100+ containers: canned, frozen and dilled.

    • Sheri Salatin says:

      I have to say, we were very blessed this year. Leanna grew the tomatoes in the hoophouses after the chickens came out. Otherwise, the harvest would not have been as plentiful this year. I have a few plants in my “kitchen garden” here right outside my back door and they are only just now showing a little red.

      • Kim Bard says:

        I must agree with Paula. I live in South Central PA and we have had the same kind of temps here. Lots of green ones and my roma tomatoes seem small and not ripening as they should. Like, Paula, my green beans did great. I’ve already resorted to the fact that I may have to buy romas from a local farmer. Oh, well, hopefully things will be better next year.

  2. Diane Dahlby says:

    Great job. I love making V8 juice with my tomato’s. Use 8 vegtables and pressure can. I liquefy with peelings on. Then cook and pressure can. Love it. We add Jalapenos, onions, carrots, celery, summer squash, zucchinis, garlic, tomato’s just terrific. I use for sauces by adding Italian spices or just drink for my vegetable snack. I also can foods for my parents who are 84 & 85. They are on a no salt diet. Blood Pressure perfect with this V8 and its got some zing! No salt or chemicals all organic. Raised right in the city of Galena. Love your farm and hope someday to go back to my family farm and do as you are. God Bless.

    • Sheri Salatin says:

      Wow, that sounds fantastic, Diane!! Can I ask what what pressure and for how many minutes you can it for? I’d like to try some. 🙂

  3. Tracy says:

    Day dreaming about tomatoes here at the moment as we head towards spring planting time. Which varieties to plant ,how many bushes… I hope ours are as successful this summer as the plants at Polyface Farm obviously have been.

  4. Annie says:

    Our gardens are about a month behind schedule (the sweet corn is finally tasseling) due to our late spring. Lots of green tomatoes, but no red ones yet! We spent the past three weeks processing chickens. Our batches are supposed to be staggered every three weeks, but with the late spring the cold, damp weather stalled growth on the first batch so they were two weeks behind. The second batch thrived and were ready a week early. But now we get a month respite before the last batch.

  5. Julia says:

    I didn’t do tomatoes last year because of the lack of time. I put the tomatoes in the freezer by the bag fulls-washed, whole and raw. Well, as it turns out there is nothing as good as a jar of canned tomatoes in the middle of winter. I did make the freezer tomatoes into sauce, soups, etc. for the most part. I just missed canned sunshine!!!

    My problem with canning is the amount of time I am indoors doing it and what a mess my house becomes during canning season. In Minnesota our summer/fall weather is so short that I hate to miss a minute of it. During canning season I think of winter approaching and how much I’ll be in the house at that time. BUT we love the canned goodness of the garden and simply cannot do without it! Does anyone else feel this way or have ideas?

    As far as my house being a mess goes, I suppose I’ve just got to live with it and do my best. I just can’t do it all and if I tried to do it all I’d never leave my house for sure! I have 5 little helpers ranging from 8 years old to 5 months old. Help can be defined in a few ways 😉 I remind myself they won’t remember that the piano was always so dusty as much as they’ll remember us being outside together even if it is working in the garden. They even like to help with canning and have indeed become pretty good helpers in the last year or two.

    Congratulations on your jars of sunshine!


    • Sheri Salatin says:

      It’s so true. I’ve threatened to set up a fire pit outside for canning. It still might happen… 🙂

  6. Just finished canning the last of my tomatoes as well, just before we visited Polyface on Monday, August 17th. So I know where you’re coming from! I only put up a bushel and a half, but that was enough! I thought I was finished with making pickles, but my cucumbers decided to take off again with all the rain! So, I guess I’m gonna make some more bread & butter pickles.

    While I don’t need thousands of roasters, we are getting ready to buy some day-old chicks to raise for our winter freezer, 25 or so.

    Which reminds me, what do you all feed your roasters besides grass? I’m going to get some organic feed, but would like to know what brand (if any) you feed them, and how much? Along with two other families, we processed 50 chickens last November and shared the chicken. It was really great chicken, but it took us 14 weeks to get to the weight we wanted. I think it must have been because the guy who kept them didn’t let them out for fresh grass. If we could cut down on half the feed (Joel said it only takes 7-8 weeks for your roasters to mature), that would make it even more economical for us. Any ideas you might have for us, I would greatly appreciate.

    Thanks to you all for what you do! And many blessings, too!

    • Sheri Salatin says:

      Because chickens are omnivores, it’s very hard for them to sustain weight and health on only grass and bugs. We use our own mix of feed which we get milled locally at Sunrise Feeds in Stuarts Draft. I’m not sure how far away you live from us, but I’m pretty sure they will sell some of our ration in smaller batches. You can always ask 🙂

  7. cyndi lewis says:

    Waiting for my time. Lots of green tomatoes on the vine but not ripe yet!

  8. Amy says:

    Do you have a canning recipe or can you share your technique/process?

    • Sheri Salatin says:

      Hi Amy, I thought about sharing the step by step process that I use for canning tomatoes, but I’m certainly no expert and there is so much information on how to can online now. I have only recently found this website – – and I’ve really enjoyed all of her great tips and step by step instructions. I hope this helps! 🙂 If I get enough requests, I could probably do a little tutorial at some point. 🙂
      Happy Canning!

  9. Melody says:

    I’d love to have the details on your canning method and times. I haven’t had much success with pressure canning tomatoes so far. Too many of my jars push out liquid and fail to seal.

    • Sheri Salatin says:

      Hi Melody, it sounds like you are filling the jars too full. Try only filling them to the bottom rim. I used to have this problem too. It takes a little practice to get the “fill” just right. 🙂 Keep at it. You’ll get it!!

  10. Helen says:

    This past weekend I canned peaches and peach jam. It went really good. Our tomatoes are just coming in good. I will probably be canning tomatoes and salsa in the next week or so. We live in South West Colorado. Nights are already turning chilly (low 50’s), those tomatoes need to turn red.

  11. Amy says:

    Thanks Sheri!!! I will check out that site!

  12. Kurt Jacobson says:

    Wow that is a nice bunch of canned tomatoes. I’ve been in canning mode this week and have canned salsa and diced tomatoes. Do you do diced tomatoes and if so do you add vinegar or lemon?

  13. Sarah says:

    Our plum tree had a bumper crop this year so I made beautiful yellow plum jam in several batches. Once I tasted the first batch it motivated me to get all of them processed before they turned to mush on the tree. I sent my girls up the tree and they handed down every last plum. I also did raspberry and marionberry jam as well as dilly beans and frozen blueberries. NW Oregon has had a strange rainy August so my tomatoes are coming on slow but when they do I will be swimming in them!

    Blackberries in Oregon are also crazy, anywhere you don’t keep on top of them they take over. We have been beating them back for a few years so I go over to our neighbor’s pasture and pick buckets full. Today the girls and I are going to make blackberry pies and maybe zucchini bread because it is raining again!

  14. Mellisa says:

    I am currently on the hunt for tomoatoes to can as all my plants got a fungs compliments of the neighbors stupid black walnut tree. They are expensive this year! This weekend will be canning weekend! I have pears, potatoes, hopefully will have some tomatoes and maybe even manage some non-gmo corn or green beans–although we prefer those frozen.

    On a totally separate note (because I didn’t find a readily available place to ask a question of the farm chicks) has anyone been in the Express Inn in New Stanton since it got new management? We are coming to the fair in September and I’m trying to figure out where to stay for a reasonable price. Any suggestions??

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