Preserving Your Tomato Harvest

If you find that you have more tomatoes than can be consumed immediately, preserving them will allow you to savor that sunny taste of summer throughout the year. Canned, frozen or dried options exist.

Freezing tomatoes is one of the easiest and most cost-effective methods of preserving them, taking just minutes to do. Simply wash, deflate (a vacuum seal machine is helpful here), and store in your freezer.

Canning

Home canning tomatoes is an increasingly popular method for preserving tomatoes for use in soups, stews, sauces, casseroles and more. For optimal results, it is crucial to follow tested recipes and processing times that ensure safe quality products. To prevent spoilage use fresh, healthy fruit along with clean canning equipment; vine-ripened firm tomatoes without bruises or holes prevent molds and yeasts from growing inside jars and thus increase results.

Cleaning canning jars and lids before use is critical for producing delicious results. Rinsing and drying food items thoroughly to eliminate any dirt that could alter their flavor or quality, using U-pick farms, farmers’ markets and your own garden to gather produce at its freshest state; can vegetables and fruits that are in season now so that you can enjoy their flavor year round!

Before canning, cut away any stems, core and skin. You will need about 22 pounds of ripe firm tomatoes to create 7 quarts or 9 pints of tomato sauce; they can then be canned whole, sliced or crushed to produce salsa or relish for use later.

When canning, always add enough water to cover the rims of each jar by at least two inches and leave about an inch at the top for sealing to form. Boiling or cold ice water are suitable for processing; once cool, check that they have sealed, label them, date them, and store in a cool dark area.

Freezing tomatoes is another fantastic way to preserve your harvest. It’s quick and simple, making it suitable for recipes such as tomato juice, salsa or tomato sauce that require canned tomatoes. To begin freezing tomatoes, first rinse and peel them; you may choose whether or not peel as they thaw in their bags/containers later; to prevent clumping together when freezing, instead use gallon-sized freezer bags so the tomatoes can easily be separated later.

Freezing

Freezing tomatoes is one of the easiest and most straightforward ways to preserve your harvest. Requiring only minimal supplies – including those already found in your kitchen or vegetable garden – this method ensures seasonally-appropriate flavors remain locked-in while extending into cooler months, while simultaneously protecting important nutrition such as potassium and lycopene that offer multiple health advantages.

Freezing tomatoes is the optimal way to preserve them for sauces or dishes that require minimal or no cooking, since freezing alters their texture slightly. Freezing also offers the ideal solution when there are too many ripe tomatoes to consume quickly or when your freezer space is limited.

To freeze tomatoes, start by washing and drying them. Next, cut off the stem end and make an X cut on the other end before placing them in a bowl with ice water for quick cooling. When they are cold, transfer them to a freezer-friendly bag or container where the skins may come off easily once frozen.

Based on your use for them, tomatoes can either be frozen whole or crushed for optimal storage and blend more easily with soups and stews than whole tomatoes would. Crushing can save space while providing the ideal result when freezing tomatoes for soups and stews.

If you plan on freezing tomatoes whole, select firm and ripe varieties with low moisture levels – beefsteak tomatoes contain too much liquid for this technique to work as well.

If you prefer crushing tomatoes instead, use a food processor or blender to create a more uniform texture. It is also an effective way of using tomatoes with small bruises or cracks since they will blend in better than whole tomatoes. Place crushed tomatoes into a freezer bag, remove air using either a vacuum sealer or straw (like you use when drinking soda) and freeze. Once ready to use again simply reheat in either your microwave or oven and enjoy delicious and nutritious additions to meals!

Drying

Tomatoes are a delectable, versatile fruit that can be preserved for year-round consumption in dishes like tarts, soups and pasta sauces. Preserving tomatoes is a straightforward process that’s simple enough for almost any tomato variety; with just some effort and time invested you can keep enjoying that fresh taste of summer long after its bloom has faded from view!

Tomatoes contain a lot of water, even pulpy varieties like paste or processing tomatoes, making getting 85-90% of it out the biggest challenge in preserving tomatoes without cooking. One way of doing this is through drying.

Dehydrating or sun-drying tomatoes depends on your method of choice; either method works. Some people also opt to pre-treat their tomatoes before drying, by blanching for one minute in boiling water then placing in an ice bath to preserve color and speed up drying processes slightly. Once pre-treated, slice your tomatoes about 1/4-inch thick before spreading evenly on drying trays leaving space for air flow if using a dehydrator; this usually takes 8 to 12 hours for them to fully dry out.

If you opt for sun-drying tomatoes, cover your trays with cheesecloth to protect from dirt and insects contaminating them with debris. Place in a semi-shaded area for 7-14 days (depending on weather). Keep an eye out to prevent overheating or burning of your tomatoes!

Once tomatoes have been dried, they should be stored in a cool and dry area for up to one year before being rehydrated by placing in a bowl filled with vegetable or chicken broth. If storing in oil is preferred, add one tablespoon of vegetable or olive oil per half cup of dried tomatoes.

Other Methods

There are various methods available to you for preserving your tomato harvest so that it may be enjoyed year-round. Canning and freezing are popular techniques, while other approaches include dehydrating or roasting tomatoes. All these techniques are fairly simple, require minimal equipment, but will allow you to take pleasure from your hard work long after their fruitful glory has become dust.

Freezing tomatoes is a quick and straightforward way to preserve them. Simply wash, peel (if desired) and place in freezer-grade bags or containers for storage. Whole tomatoes may also be frozen; just ensure they are completely dry before freezing for best results. When ready to use them again simply run a bottle of hot water over them to loosen any skins before adding thawed thawned frozen tomatoes directly to soups and stews as you would canned tomatoes.

Roasting tomatoes is another effective way of preserving your harvest. Roasting adds a smoky, sweet taste that complements many dishes perfectly. To roast tomatoes in the oven, preheat your oven to 450 degrees F and line a baking sheet with aluminum foil before mixing halved or sliced tomatoes with minced garlic, olive oil and seasoning them to your taste with salt and pepper before spreading evenly on your baking sheet and placing into the oven for 35 minutes or until tender and beginning to brown.

Keep your tomato harvest going strong by extracting its juice for future use in sauces, smoothies and other recipes that require tomato juice. Making tomato juice is easy: simply cut ripe tomatoes into quarters and simmer them until soft before using a strainer/food mill to separate out seeds/skins before bottling/refrigerating your juice for future use.

No matter if you are canning, freezing, or drying your tomato harvest – following research-based recipes and procedures is key to ensure any harmful bacteria does not spoil it! For more information about safe and effective preserving techniques visit our blog or stop by Glenside Garden Center & Nursery Center for help!