One of the best ways to preserve the garden-fresh taste of tomatoes is by slow roasting them. I’ve written about the benefits of slow-roasting tomatoes before, but now that tomato season is at its peak, it’s time for a simple step-by-step to get started:

Any variety of tomato can be roasted and varieties can be mixed in the roasting pan. Try combinations of heirloom tomatoes and other varieties for an exceptionally flavorful blend.

If you’d prefer to peel the tomatoes before roasting, use a knife to cut an X on the bottom of the tomato and place in a pot of boiling water using tongs or a slotted spoon. Scald for about 30-45 seconds. Remove from the pot and let tomatoes cool. Skins will peel easily from the bottom.

Get started by removing the core from each tomato. A tomato corer is a handy gadget for removing the core with a quick twist.

The September/October issue of Hobby Farm Magazine features everything you need to know about home canning in a special section called “Canning Simplified.”

Gardening season is still in full swing around here, but it won’t be long before it’s time to preserve the harvest by freezing, drying and canning.

If you’ve never canned before, or you feel like you need a refresher course, be sure to pick up a copy of the fall issue of Hobby Farm Magazine.

Inside the “True Country Living” magazine’s pages is a super-duper article called “Oh Yes You Can!” by Nancy Mann Jackson that includes everything you need to know about canning–including a quote from me on why I love the canning process.

Nancy builds the case for canning, details how to gather equipment and supplies, provides the steps for getting started and explains all the safety measures that guard against food poisoning. She’s even included recipes for hot salsa, quick pickles, and microwave apple butter.