Preserving tomatoes

Method 1: Freezing Tomatoes

One of the simplest ways to preserve tomatoes is by freezing them. This method retains their freshness and taste while extending their shelf life.

How to Freeze Whole Tomatoes

Freezing whole tomatoes is a convenient method to preserve their freshness and flavour while maintaining their natural shape.

1. Select and wash: Choose firm, ripe tomatoes without any blemishes or damage. Thoroughly wash them under running water to remove any dirt or debris.
2. Dry: Pat the tomatoes dry with a clean towel to remove excess moisture.
3. Core: Using a sharp knife, remove the core of each tomato. Optionally, you can also score a small “X” at the bottom of the tomatoes to facilitate peeling after thawing.
4. Arrange on a tray: Place the whole tomatoes on a baking sheet lined with parchment paper or a silicone mat, ensuring they don’t touch each other.
5. Freeze: Transfer the tray to the freezer and let the tomatoes freeze for several hours or until they are completely frozen.
6. Store: Once the tomatoes are fully frozen, transfer them to airtight freezer bags or containers. Remove as much air as possible, seal the bags, and label them with the date and contents.
7. Keep frozen: Store the whole tomatoes in the freezer for up to 12 months.

Using Frozen Whole Tomatoes

When you’re ready to use your frozen whole tomatoes, remove the desired amount from the freezer and let them thaw in a bowl or on a plate. You can run them under hot or warm water to save time. As the tomatoes thaw, their skins will loosen, making it easy to peel them off. You can then chop, dice, or crush the tomatoes according to your recipe requirements.

Remember that the texture of the thawed tomatoes may be softer than fresh ones. As a result, they are best used in cooked dishes like sauces, soups, and stews rather than in raw applications like salads. 

How to Freeze Tomatoe Pieces

1. Wash and dry: Thoroughly wash the tomatoes and pat them dry with a clean towel.
2. Core and slice: Remove the core and cut the tomatoes into halves or quarters.
3. Arrange on a tray: Place the tomato pieces on a baking sheet lined with parchment paper, ensuring they don’t touch each other.
4. Arrange on a tray (continued): Place the tomato pieces on a baking sheet lined with parchment paper, ensuring they don’t touch each other.
5. Freeze: Place the tray in the freezer for several hours or until the tomatoes are completely frozen.
6. Transfer to storage bags: Transfer the tomato pieces to airtight freezer bags or containers once frozen. Label and date the bags for easy identification.
7. Store: Keep the frozen tomatoes in the freezer for up to 12 months.

Using Frozen Tomatoes

Frozen tomatoes are best used in cooked dishes, such as sauces, soups, and stews, as they may lose their texture upon thawing. Add them directly to the recipe; no need to thaw them beforehand.

Method 2: Canning Tomatoes

Canning is another popular method for preserving tomatoes, offering a shelf-stable product that lasts for years. There are two primary canning methods: water bath canning and pressure canning.

Water Bath Canning Tomatoes

Water bath canning is simple and perfect for high-acid foods like tomatoes. Follow these steps for a successful canning experience:

1. Prepare the jars: Sterilize canning jars, lids, and bands by boiling them in water for 10 minutes.
2. Wash and blanch (continued): Clean the tomatoes and blanch them in boiling water for 30-60 seconds. Immediately transfer them to an ice bath to stop the cooking process and loosen their skins.
3. Peel and core: Peel off the tomato skins and remove the cores.
4. Prepare the tomatoes: Cut them into desired sizes (halves, quarters, or diced) and place them in a large pot. Bring them to a simmer and cook for 5 minutes.
5. Fill the jars: Ladle the hot tomatoes into the sterilized jars, leaving 1/2-inch headspace. Add 1 tablespoon of bottled lemon juice or citric acid per pint jar to ensure adequate acidity.
6. Seal and process: Wipe the jar rims clean, place the lids, and screw on the bands until fingertip-tight. Process the jars in a boiling water bath for 40-45 minutes (adjusting for altitude, if necessary).
7. Cool and store: Carefully remove the jars from the water bath and let them cool undisturbed for 12-24 hours. Check the seals, label, and store the jars in a cool, dark place for up to 18 months.

Pressure Canning Tomatoes

Pressure canning is a more advanced technique necessary for low-acid foods. However, it can also be used for tomatoes, ensuring a safe and stable product.

1. Prepare the tomatoes: Follow steps 1-4 from the water bath canning instructions above. 2
2. Fill the jars: Ladle the hot tomatoes into sterilized jars, leaving 1/2-inch headspace. Add 1 tablespoon of bottled lemon juice or citric acid per pint jar to ensure adequate acidity.
3. Seal the jars: Wipe the jar rims clean, place the lids, and screw on the bands until fingertip-tight.
4. Prepare the pressure canner: Fill the pressure canner with the recommended amount of water, and place the jars on the canning rack.
5. Process: Close the canner and bring it to a boil, allowing steam to vent for 10 minutes before applying the pressure regulator. Process pint jars at 11 pounds of pressure for 25 minutes (adjusting for altitude, if necessary).
6. Cool and store: Turn off the heat and let the pressure return to zero naturally. Wait an additional 10 minutes before carefully removing the jars from the canner. Allow them to cool undisturbed for 12-24 hours. Check the seals, label, and store the jars in a cool, dark place for up to 18 months.

Method 3: Drying Tomatoes

Drying is an excellent way to preserve tomatoes while concentrating their flavours. You can use a dehydrator, an oven, or even the sun to dry your tomatoes.

Using a Dehydrator

1. Prepare the tomatoes: Wash, core, and slice the
2. Prepare the tomatoes (continued): Wash, core, and slice them into 1/4-inch thick slices or halves, depending on their size.
3. Arrange: Place the tomato slices on the dehydrator trays, ensuring they don’t overlap.
4. Dry: Set the dehydrator to 135°F (57°C) and dry the tomatoes for 6-12 hours, or until they are leathery and have minimal moisture.
5. Store: Once completely dry, allow the tomatoes to cool before transferring them to airtight containers. Store in a cool, dark place for up to 12 months.

Using an Oven

1. Prepare the tomatoes: Follow step 1 from the dehydrator instructions above.
2. Arrange: Place the tomato slices on wire racks set over baking sheets, ensuring they don’t overlap.
3. Dry: Set the oven to its lowest temperature (around 140-170°F or 60-77°C) and dry the tomatoes for 6-12 hours, or until they are leathery and have minimal moisture. Keep the oven door slightly ajar to allow moisture to escape.
4. Store: Follow step 4 from the dehydrator instructions above.

Sun-Drying Tomatoes

1. Prepare the tomatoes: Follow step 1 from the dehydrator instructions above.
2. Arrange (continued): Place the tomato slices on drying screens or trays, ensuring they don’t overlap.
3. Dry: Set the trays in a sunny, well-ventilated area, and cover them with a mesh or cheesecloth to protect them from insects. Sun-dry the tomatoes for several days, flipping them occasionally until they are leathery and have minimal moisture.
4. Store: Follow step 4 from the dehydrator instructions above.

Conclusion

Preserving tomatoes is a skill worth mastering, as it enables you to enjoy the taste of fresh, flavorful tomatoes throughout the year. With various methods like freezing, canning, and drying at your disposal, you can choose the technique that best suits your needs and preferences. By following the detailed steps and guidelines in this comprehensive guide, you’ll be well-equipped to preserve your tomatoes and make the most of your harvest.