Tired of mealy, pale tomatoes that have been gassed and shipped from who-knows-where?  Yeah, me too.   So, we here at TakePart created a how-to series to help you capture the flavor of fresh tomatoes by canning them.   Using local produce reduces your carbon footprint by shortening the distance your food has to travel,  and canning allows you to enjoy those treats year round!

The following videos will provide a clear picture of the steps involved in canning tomatoes, (something I wish I had the first time around), however, we insist that you read the USDA home canning guidelines and follow the Tomato Queen’s definitive guide for safe and detailed directions and follow them closely.   It’s a fun and straightforward activity that you’ll quickly get the hang of, we just want you to be safe.   Trust us, you don’t want to get lazy and start messing around with Botulism.

takepart by donating food or lending a hand at a local food pantry and help bring an end to hunger.

Let’s get canning…

(VIDEOS AFTER JUMP!)

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The TakePart Top 10 Weekly Roundup is a compilation of the week’s most notable stories from our entertainment-meets-social-action blogging network. Check out our most popular articles of the week on a variety of subjects, as well as a few TakePart blogger favorites.

Katie:

Helen Keller & Anne Sullivan Surfaces 120 Years Later

Hallelujah For American Idol, Jeff Buckley and Leonard Cohen

* * *
Nicole:

Google Gives Free Voicemail to San Francisco Homeless

Gabriel Garcia Marquez Turnes 80

* * *
Giulia:

Patrick Swayze’s Cancer Battle

Koby Bryant’s PSA for ASR

* * *
Gina:

Reese’s Empowering Bracelet

“Chop Shop” - Dreams In a Place of Despair

* * *
Kerry:

Bamboo Laptop: Will Apple Be Green with Envy?

The Explosive Truth About Twinkies

There are simple carbohydrates, complex carbohydrates, and then there’s the Twinkie, made from military industrial-complex carbohydrates. It’s got some of the same ingredients as tracer bullets and artillery shells, as I learned from reading Steve Ettlinger’s Twinkie, Deconstructed.

Ettlinger’s book, just out in paperback, documents the 39 ingredients it now takes to make a Twinkie, many of them minerals and chemicals, some derived from crude oil. This petroleum-based pastry is about a million food miles removed from your grandma’s yellow sponge cake, which had a shelf life of maybe two days, max.

Today’s Twinkie, on the other hand, stays frighteningly “fresh” for an unnaturally long time (officially, 25 days, but we all know it’s really more like 25 months.) Real butter turns rancid too fast, so the Twinkie gets its butter-like taste and texture from petrochemical-based ingredients like diacetyl, a close cousin to acetylene welding gas, and butyric acid, a flavor which Ettlinger gleefully informs us is “a natural component of Parmesan cheese, rancid butter, and, unbelievably, vomit and perspiration.”

Twinkie, Deconstructed may amaze and appall you, but the fact is that while a Twinkie is not particularly good for you, it’s not all that bad for you, either. It’s just an amalgam of industrial ingredients and artificial flavors posing as an actual pastry. How did we ever fall for this oily oblong cake with the mystery “cream” filling?

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