Can-It-Forward: Preserving Tomatoes

Note: tomorrow is the first ever Can-It-Forward Day

There are many advantages to preserving your own tomatoes, including controlling the amount of salt and purchasing raw materials (the tomatoes) at their peak. Don’t be afraid to try more than one method.

Freezer

Preserving tomatoes is easy; peel, chop and push into straight-sided jars suitable for the freezer. Leave 1 inch of headspace in each jar to allow for expansion when the tomatoes freeze.

Tomato paste and tomato sauce are easy to freeze in 1-cup or smaller containers. Ice cube trays are perfect for tomato paste, especially for recipes which only use a tablespoon. Whip up your favorite tomato paste recipe and freeze for later.

Recipes such as chili, tomato soup or spaghetti sauce can be made in big batches when the fruit is ripe and packaged into dinner size portions for the freezer. Plan to use these foods within 3 months for best flavor.

Freezing has its advantages – less upfront work, and for most of the applications, the tomatoes can be added frozen to the dish. Think stew or sauce. However, it is not ideal for very long-term storage, unless a FoodSaver is used for packaging to force all the air out, and many of us do not have extra freezer space beyond our kitchen fridge.

Dehydrator and slow roasting

If you have a dehydrator, tomatoes can be preserved and used as flavor enhancers or quick snacks. Small cherry tomatoes can be halved and dried, and tossed with salads for a tasty flavor. Plum tomatoes can be halved and dried and used to boost the flavor of most tomato-based dishes. Dried plum tomatoes can also be packed in oil in small batches and stored in the refrigerator – best to use these quickly.

Slow roasting tomatoes in the oven is one of the easiest ways to preserve and requires little work beyond prep-ing the tomatoes for the oven. When finished roasting, store tomatoes in the freezer until ready to use. Pull them out mid-winter. Roasted tomato soup is warming indeed.

New to Canning?

Putting a large quantity of tomatoes over a hot stove and large pressure canner can be an onerous task in the heat of the summer, but come January, cracking open a jar of crushed tomatoes will be a little slice of heaven. Crushed or quartered tomatoes are good for adding to stews, soups and sauces. Tomato ketchup brightens up hamburger night, and chips and homemade salsa for Superbowl Sunday will impress all your friends.

If you are new to canning, visit reliable sources, such as the National Center for Home Food Preservation or Food in Jars for information on technique and tips. If you are an experienced food preserver, share your successes with others at Punk Domestics, a social network for folks exploring the art of food preservation.

Gudrun Enger is @kitchengirl and blogs at Food in the Kitchen.