Preserving your Tomatoes

The three safe ways to preserve fresh tomatoes from your garden are canning in jars, freezing, and drying. You will find many recipes for each method, all of them tasty. The main thing you must remember when preserving tomatoes is to be sure and follow processing instructions so you are ensured of having a safe product.

Always begin with red, ripe, firm fruits. Choose tomatoes that are undamaged, so there is no danger of bacteria growing in the tomato. Wash them in cold water. You first need to peel them. This is easily done by dipping them into boiling water for about 30 seconds, then remove them and plunge them into cold water. The skins will be loose, and should slip right off. They may be canned whole, or you can dice them or cut them the way you prefer. Red tomatoes may be put directly into canning jars that have been sterilized in boiling water. Add two tablespoons of lemon juice to jars before filling to ensure acidity. Fill jars to within 1/2 inch of the top, and press the tomatoes down to remove air bubbles. Wipe the jar rims clean. Top with sterilized canning lids and screw-on bands, and process them for 85 minutes in a hot water bath for whole or half tomatoes, or 40 minutes for sauced recipes, or follow your pressure canner instructions.

To freeze tomatoes, use the same preparation as for canning. Put the tomatoes into freezer containers, date the container, and freeze immediately.

Tomatoes may be dried in the sun, in a low temperature oven, or by using a dehydrator. Good air circulation is imperative for proper drying. Dried tomatoes should be leathery and pliable, and no pulp should stick to your finger when you touch them.