We like tomatoes. During the summer, we eat tomatoes from our back yard and from local market gardeners.
If we want organic tomatoes during the off-season, we have the choice of fresh tomatoes from California, Mexico, or South America; or canned tomatoes from corporate “organic” farms in mysterious unknown locations.
(Fun fact: When you see those canned organic tomatoes with the “Muir Glen” brand, remember that Muir Glen is owned by General Mills, who proudly claim to be the world’s sixth-largest food company. These are the same people who brought you Lucky Charms, Hamburger Helper, and the Pillsbury Dough-boy.)
There comes a time in the summer when our garden is producing tomatoes faster than we can eat them. That’s when we round up the surplus, stuff them into sterilized jars, and pressure cook them for 15 minutes. Sometimes our farmers at the market have excess or “seconds” (tomatoes that’re not cosmetically perfect) for a good price, so we buy a whole bunch and can those, too.
We found ourselves using about one quart-sized can of tomatoes each week for things like salsa, pasta sauce, and casseroles. Rather than buy these corporate mystery tomatoes, we much prefer to have tomatoes from our cellar.
We know where they came from.