Preserving Tomatoes Tips

There are optional methods available for preserving tomatoes. Traditional canning or freezing are among the options for sealing in garden fresh, summer sun-ripened tomato goodness all year long.

Canning for tomatoes perserving

Whenever your taste buds are craving a homemade pasta sauce or salsa, just reach for a jar of canned tomatoes or preserved vine-ripe Big Boys from a plastic bag in the freezer. Preserving tomatoes is not very difficult. In fact, many people think of canning as a relaxing activity.

For a fast, safe method to can fresh tomatoes, begin by choosing red-ripe firm tomatoes. You will need glass jars in either quart or pint-size. Pint-sized are perfect for preserving tomatoes to serve one or two people. A quart of preserved tomatoes contains five servings.

After washing the tomatoes, you will need to skin them. The skins can be easily removed by dipping first in boiling water for a few seconds each, and then plunging into cold water. After peeling, core, and cut into quarters.

Use a large stainless steel pot if possible. Do not use an aluminum pot because the acid in the tomatoes reacts with the metal. Fill the pot with tomatoes and cook on medium high temperature. Stir tomatoes occasionally to prevent scorching as they heat to boiling.

Sterilize the canning jars, rings, and lids. The fewer bacteria present when you preserve tomatoes equals a longer shelf life. After tomatoes reach a boil, use a soup ladle to remove from the pot. Ladle the tomatoes into the prepared jars to ½ inch of the rim. Sprinkle one half teaspoon of salt into the top of each jar if desired.

Place a lid, ring onto each jar, and tighten the rings. Let the jars sit for several hours to seal properly. As each jar vacuum seals, you will hear a popping sound.

Check to make sure all the jars have sealed by thumping each lid with a spoon. A clear ringing sound signals the jar has properly sealed. If any of the lids did not seal, place the jars in the refrigerator for immediate use.

Preserving Tomatoes by Freezing

Begin your own family tradition by learning the handy process by freezing. Frozen tomatoes are ideal to use in casseroles, soups, chili, and sauces. Fresh preserves taste much better than any store brand canned variety. It also saves money by not needing to buy expensive off-season vegetables.

To freeze tomatoes you need freezer bags or airtight containers. A good selection is the one-quart container size. The freezer method also requires a large pan, colander, and a slotted spoon.

Choose tomatoes that are ripe and firm. Begin by heating a large pot of water. Wash the tomatoes thoroughly with water. Blanch a few tomatoes at a time in boiling water for about thirty

This makes the skins very easy to remove, without fully cooking the tomatoes. Remove the blanched tomatoes with a slotted spoon, put them in a colander, and immediately run cold water over them.

Discard the skins and place the skinned tomatoes into freezer containers or bags. Leave about one-inch of space at the top of the packages to allow sufficient expansion room as the contents freeze. Preserving tomatoes in the freezer lasts for up to twelve months of enjoyment until time for the next harvest!

Compared to freshly harvested vegetables, store-bought varieties are often tasteless. Canning and freezing are ways of preserving tomatoes to make adding the taste of a fresh homegrown tomato to your homemade recipes possible in the dead of winter. When harvest time arrives, start planning your economical food preservation strategy to preserve the extraordinary texture and flavor of your garden's freshest produce.

Preserving Tomatoes