As summer draws to a close, my sungold tomato plants are producing fewer and fewer tomatoes. They are so sweet and juicy, and we want to savor the last of our harvest as much as we can. Luckily, we’ll have tons of sungold preserves to take us through the winter!
My favorite way to eat these preserves is on a grilled cheese sandwich. Especially one made with a sharp cheddar and fresh sourdough. In fact, that may be my favorite sandwich of all time.
To read more on this topic:
Extending the Seasons: Canning. Why I can, what you need to start canning, and finding safe recipes for canning.
Brain Food 101: The Science of Canning. How the canning process insures that your preserved food is safe.
Foodbuzz 24×24: Preserving the Seasons. I host a canning party.
More canning recipes on the Food Preservation page.
Check out USA Today’s article about home canning…your’s truly is quoted!