Anybody who says you can’t bottle up sunshine and save it for a winter’s day hasn’t tasted my canned tomatoes. You see, now is the best time to preserve summer fruits and veggies for later. You won’t spend an arm and a leg for the cream of the crop at the grocery store because fresh fruits and vegetables are at their cheapest. And if you have a garden, your crop is likely to start overflowing, which is why I want to share a few tips with y’all about canning. Canning 101 will teach you everything you need to know about canning and preserving, especially when it comes to those plump, juicy tomatoes. This time of year I eat ‘em like apples. Tasteless winter tomatoes don’t hold a candle to the summertime ones that I call “elbow lickers”—when I sink my teeth into ‘em, the juices run straight down my arm.
It would be like going back on my raisin’ if I didn’t can. I remember my Aunt Peggy making homemade pickles and serving them at every meal. They tasted as fresh as the day she canned them, and us kids would see how many we could stuff into our mouths before she noticed. Sometimes she’d get mad, saying how much work went into making ‘em. She’d slave over huge pots of boiling water for days and days. It was hot enough to peel house paint in that little kitchen. Come wintertime, we were sure glad she did.
But I’m here to tell y’all that canning doesn’t have to be hard. In fact, once you get the hang of it, it’s as easy as pie. Right now I’m in the middle of making jams and jellies for my niece Corrie’s wedding in November—the perfect gift with just the right touch of home.
I want to bring the lost art of canning back so that families can keep on it for generations. And I’m happy to do my part by sharing what I know with y’all here on the site, including a bunch of delicious, easy recipes like Strawberry-Apricot Preserves and Blueberry Lemon Preserves. And if you’re still hungry for more, be sure to check out the July/August issue of Cooking with Paula Deen where we’re running a big piece on canning and preserving with 12 more recipes that I know you’ll be dying to try.
And if you’re still hungry for more, be sure to check out the July/August issue of Cooking with Paula Deen where we’re running a big piece on canning and preserving with 12 more recipes that I know you’ll be dying to try like:
Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm
Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am
I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am
Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm