Extra Homegrown Tomatoes

There is nothing like a homegrown tomato fresh from your garden. Tomato plants can produce so many tomatoes that you can’t eat them all when they are fresh. After you’ve shared your bounty with your family and neighbors, you can still keep all those tomatoes and enjoy them all year long by freezing, canning, juicing, and drying your left over tomatoes.

There are many ways to freeze your tomatoes. You can chop them or freeze them whole. You can freeze them with the peel on, or peel them first. You can freeze them raw, or you can parboil them before freezing. Select firm, ripe tomatoes, and wash and dry them. Cut out the stem scar and any hard shoulders or blemishes. If you choose to peel them first, dip them into boiling water until the skins split, then they will peel easily. Freeze whole tomatoes on a cookie sheet first, then place into a container designed for freezing temperatures. If you choose to cook them in a sauce or stew them, wait to add your seasonings after they are thawed and you are ready to eat them. Freezing affects the taste of many spices such as garlic, onions, and other herbs. Keep your frozen tomatoes at a temperature of 0 degrees or lower, and use within 8 months for the best flavor.

To can your tomatoes, prepare them the same way. Use a pressure cooker for canning tomatoes instead of just a hot water bath, as tomatoes do not contain enough acid to prevent the growth of potentially dangerous bacteria. Green tomatoes contain more acid than fully ripe tomatoes, and can be canned safely using any method. Tomatoes can be dried and are excellent as a crisp snack.