Chef John's Stockpot

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10/30/07

Well, it's that time of year when our good earth yields up Mother Nature's bounty. The late summer harvest is giving up all kind of wonderful things. Corn, green beans, cucumbers and tomatoes. Here in Michigan, that wonderful summer fruit (yes, the tomato is a fruit) is in extreme abundance. Suppliers and distributors around the country will be eagerly looking at Michigan farm products this year because, except for a shortage of rain , here and there, in the early season, this area has not been subjected to the severe weather extremes of the South and West. Tomatoes are definitely a bumper crop this year. Berrian County farmers, who market their crops in the Midwest, East, Texas and Florida are calling this year's crop the best they've seen in over 20 years. Without even considering the commercial grower, there are more than 50 million Americans staring at backyard plots wondering, "what am I going to do with all these tomatoes?" Not possessing a "green thumb" myself ( I have a " black thumb", everything I try to grow seems to die on the vine) I have several generous, if not devious neighbors who have supplied me with more than an ample amount of those ruby, red orbs for me to ask myself that same question. "What do I do with all these tomatoes"?

There are several good answers to this question. First, give away all you can. This may be easier said than done. Second, can some. In past years it seemed that everyone canned something's at this time of year. I don't believe that when I was a child there was a kitchen in the neighborhood that wasn't a bustle of activity this time of year. Every mother and grandmother in the area "put by" wonderful things. Cellar, basement and pantry shelves were lined with bright jewel like jars of jellies, preserves, relishes, all varieties of pickled items and, oh, yes, tomatoes!

Canning can be a chore, as well as a lot of work. With the variety of prepared foods available today and our busy lifestyles, there doesn't seem to be the need to go to the trouble of preserving our own foods. But, canning can be rewarding and well worth the effort. My suggestion for the novice is to consult a good cookbook or book on food preservation to get started. Then you'll know what to do with all those tomatoes. Here are the two methods for canning tomatoes. I'm sure you and your family will find the effort rewarding.

CANNING TOMATOES

Dip tomatoes in boiling water 1/2 minute; dip quickly in cold water. Cut out stem ends and peel.

For cold pack: Pack tomatoes into quart mason jars, pressing gently to fill spaces. Leave1/2 inch headspace. Add no water. Add 1/2 teaspoon salt to jars. Adjust lids.

Process in boiling water bath 45 minutes.

For hot pack: Quarter peeled tomatoes. Place in large pan and bring to boil, stirring constantly. Pack boiling hot tomatoes into hot jars leaving 1/2 inch headspace. Add 1/2 teaspoon salt to jars. Adjust lids. Process in boiling water bath for 10 minutes.

Heat processing: A water bath canner is used for heat processing canned items. Lower jars on rack into canner (use very hot water just below the boiling point and 1 inch above the top of the jars). Be sure jars do not touch. Cover. Count processing time when water comes to full boil. Keep water boiling gently during processing. Add more boiling water during processing if needed to keep jars covered.

Be sure and check my Sunday Supper page and the Recipe of the Week for some great recipes.

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This is the last column that John wrote before his passing. We felt it gives a better picture of John, than anything anyone else could possibly say. There are no words to describe the terrible sense of loss we all feel.
We will continue to publish "Chef John's Kitchen" web site in his honor and hope to keep the quality of content and good feelings that John has brought to the internet.
If you would like to extend your sympathies to John's family, you can e-mail: Mrs. John Little at: nan616@aol.com or webmaster@jbotti .com

"Remember, cook for someone you love"

Welcome to this week's Stock Pot. I'm sure that many of you wonder why I choose to stress the importance of cooking for loved ones week after week. With our all too busy schedules, it is very easy to lose sight of the social benefits derived from preparing a meal and dining together. Recent national surveys reveal that the way Americans cook and eat have changed dramatically in the past 25 years. With both parents working to make ends meet in many households, the days of Mom planning meals in advance are long gone. Few of us know what we're having for dinner tonight and many families are dining much later in the evening. According to Restaurants& Institutions Magazine, almost three-quarters of Americans choose what and where they will eat between 5 and 8 p.m.

Much less of what we eat at home is actually home-cooked. While take out meals have doubled in the last 10 years, industry surveys show that 55 percent of dinners eaten at home might include only one homemade dish in their composition. While the convenience of take out and pre-prepared foods are useful to all of us, we should not lose sight of the benefits of preparing meals for one another. The joys of the dining table should remain dear to all of us.

My Grandmother taught me that next to love making, preparing food for some one is one of the most intimate acts between individuals. Keeping this in mind, be sure to cook for your loved ones as often as you can. Teach your children to cook. Be sure to build family traditions from valued recipes. Visit my page and others like it for new recipes and tips that can help you with planning meals for your family and friends.

Above all, even if you can't cook, dine together! Taking the time to share a meal together will give you time to reach out to each other. Meals are not just about eating. Communication and a strong sense of community are just two of the benefits of sharing a meal. This is great part of your heritage, don't let it slip through your fingers.Remember, cook for someone you love!
Warmest regards, Chef John

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Revised:October 30, 2007.