I’ve spent time over the last month canning salsa, tomatoes and tomato sauce. I’ve decided not to put up instructions on how to can on the site, because there are lots of great resources about canning out there (and I don’t want to miss a step). I will say however, that canning highly acidic fruits and vegetables like cucumbers, tomatoes, and peaches is really easy. I think it is a great step toward eating more sustainably. I chose to can local tomatoes that were bought in season from a farmers market, and by preserving them we can eat tomatoes even in the winter!
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