This is a long story, but I need to get all the details down. Otherwise, my family won't believe me when I say "I canned 140 pounds of tomatoes this week." And in twenty years, I won't even believe that I canned 140 pounds of tomatoes - ever. Unless, of course, this exercise in domesticity results in me becoming an Expert Canner of all things. Which turn of events is highly improbable. Here's what happened:
The Abridged Version
I don't know how to can, but I went to a farm and picked up 140 pounds of tomatoes and had a jolly good time there and then I made sauces and spent all night canning with some friends and came home at 1:00 in the morning feeling like I'd turned into a tomato and then a tomato seed fell out of my hair. The End.
If you are related to me, you are required to read the unabridged version.
The Unabridged Version
About a week ago, our friend Monte Anderson, aka Farmer Monte (head of the agricultural department at Wilmington College, 45 minutes north of Loveland) called Rob with the following information: "I've just picked 300 pounds of tomatoes. Do you want some? I can give you up to 200 pounds." Rob called me to see if we wanted tomatoes. I don't know the answer to questions like this, so I called my friend Monica.
"Do we want tomatoes from Farmer Monte?" I asked.
"YES! We definitely do," she almost jumped through the phone.
"Okay, we can get up to 200 pounds. How many pounds do we want?"
"All of them."
"Um...are you sure?"
"Yes. Instead of having a girls' dinner on Thursday night, we're going to can tomatoes at my house."
Now, I've had very few experiences with canning in my life. It's one of those skills, like sewing, that I heretofore have never acquired. Sure, I remember days and days of picking green beans from our garden in Michigan as a child, and gathering in the neighborhood ladies and children to snap the ends off the beans, put them in a big bowl, and deliver them to my mother, who was loading beans into something called "canning jars," and carefully tending a steamer full of said jars. A lovely memory. Then there was the Great Applesauce Canning of 2007. My friend Nancy called to say she could get bushels and bushels of apples, and did we want to can applesauce. Monica said we did, so off I headed with a few canning jars and an apple peeler. Twelve hours later, I took 9 big canning jars home and settled them on my food storage shelf in the basement. A few times, Monica has called to say we're making and canning jam. Once I even requested a jam canning session! So it's not like I'm completely inexperienced in canning, it's just that it's a rather overwhelming experience each time it happens. Monica says if you're going to make your kitchen a disaster zone for canning, you might as well can massive quantities. Who am I to protest? She's the expert. I don't even know if we want tomatoes.
On Wednesday night, I headed north to Wilmington College to meet Monte and his wife Diane at The Big Red Barn. They arrived in their uber-sporty "we're empty nesters and we live in a place with wide open roads" Mercedes leather interior two-seater convertible. I arrived in my Jeep, the perfect car for transporting massive amounts of tomatoes, as well as romping through whatever farmland was required. Monte was sitting on the very appropriate farmer rocking chair in front of the barn. Have you ever imagined what a midwestern farmer looks like rocking on a chair outside of a red barn? Well, it's all true. It looks just like that.
Monte, Diane and I walked into The Big Red Barn and, sure enough, there were stacks and stacks of bins bursting with the tomato harvest. And right there, in front of the barn, stood 1,000 tomato plants just ready for harvesting. Monte grabbed a bucket and took us out in the tomato fields. He showed me the different varieties, and we pulled off a few for sampling. For the first time in my life, I think, I popped tomatoes in my mouth straight from the vine. Yes, it was a delightful and delicious experience. Then Monte said, "Why don't you and Diane go for a drive in the convertible while I load tomatoes in your car?"
Um, yes please. I hopped in the driver's seat and off we went, down the open roads in the dark, hair just barely blowing in the wind thanks to a wind net behind the seats. I thought I was going super fast, but Diane said I could go faster - I wasn't even cresting the speed limit. So I pushed that pedal a little and giggled the whole way. Seriously giggled. If you ever want all your cares to melt away, I seriously recommend joyriding in a sporty Mercedes convertible, preferably in Wilmington, Ohio. When we returned, Monte was rocking away on the farmer rocker. As I was obviously enthralled with the farm, Monte decided we should hop on the Gator (the four-wheeler with a truck bed in the back) and go out to the sweet corn fields. Again, me with the giggling and the stress of the day blowing off the back of the Gator. Monte hopped out and picked a dozen ears of sweet corn. "Monte, why did you plant the sweet corn so close to the road, where people can see it?" Diane asked. She looked at me, "Usually it's buried deep in the corn fields so we keep it hidden." Like you'd keep your crown jewels hidden, because that's basically what sweet corn is. Just ask Garrison Keillor.
Returning to The Big Red Barn, Monte walked me over to his new chicken coop. "Some people don't have houses this nice," he said, "but the President of the College told me we had to raise chickens, and I said we needed a new coop." Indeed, these two-week old chickens are living in style! They have a warm bed, a porch, a door, and high ceilings. These are the kind of happy chickens that make delicious dinners and excellent broth. Finally, we said goodbye, and I started down south to Loveland. Along the way, I realized I was driving right past the Lesan family homes, so I stopped to deliver tomatoes and corn to Sarah and Marc (Rob's sister and her husband). I mean, how often to you get a surprise fresh-from-the-farm delivery of corn and tomatoes at 9:45 pm?
Here's what my kitchen table looked like on Wednesday night:
This is the part where I blanch and skin and core 24 tomatoes, chop 8 onions and 4 green peppers, and stir and stir and stir. Ellie wanted more friend time, so we invited her friend William over for the afternoon. I was hoping to double the batch, but as it turns out I don't have a pot the size of Ohio. I have pots the size of Rhode Island, and 24 tomatoes took up two of them. I didn't know about blanching and skinning and coring. Do you know about blanching and skinning and coring?
Rob came home about 6:30, bless him, and poured the simmering chili sauce into my jars. Then he helped me load the car with the remaining contents of the kitchen table as well as jars, lids, a borrowed steamer, and extra ingredients. You just never know when you might need some extra onions, or green peppers, or fresh basil. Heidi and I arrived at Monica's and got to work. We quickly put my chili sauce jars in Monica's steamer and started heating up the steamer I borrowed from my friend Beth. Monica had a lovely venison roast on the table, a little something she had put in the crock pot with potatoes and carrots earlier in the day. Heidi added a salad and some fresh bread. We ate bites while we continued the blanching, skinning and coring process. Let me tell you, those girls can really move with a knife. Then our friend Nancy showed up to get the bins, because she was headed up to Farmer Monte the next morning to collect 50 pounds of tomatoes (she actually ended up collecting many more pounds, because Beth and another friend decided they wanted in on the tomato action, not that any of us are obsessed with tomatoes, apparently). So we dumped the remaining tomatoes on the counter:
Each batch of jars has to steam for 45 minutes. With two steamers, we could do 14 jars at a time. Then we'd use a dry dishtowel to grab the hot steamy jars from the steamer and run them to a towel on the kitchen table to cool. Usually our fingers didn't get burned. The jars began to pile up:
Epilogue
Only Heidi thought to save some fresh tomatoes for eating. So I went over to Heidi's on Friday to pick up a big bag. I savored some tomatoes over dinner, doused lightly with olive oil and balsamic vinegar. Then on Sunday morning, Rob got up and started the pots boiling all over again. He blanched and skinned and cored, chopped up Heidi's basil and some parsley, garlic and onions, and let a marinara sauce simmer all day long. We ate it over linguine Monday night. Amazing. But I might have to take a break from eating tomatoes. Good thing those jars last for awhile!



