The tomatoes that seem to fill every square inch of my farmer’s market will surely be around for another week, but then they will slowly disappear, being replaced by an overabundance of winter squash and pumpkins. Take 2 cups of the tomatoes and add them to a large nonreactive pot. This will help you easily peel the skin. I’ve never put up my own tomatoes, so we don’t use them that often. I have the freezer space for a few quarts of frozen, and I have the pantry space for a few quarts and pints of canned. I’m much more likely to do that than to can. Seed the tomato pieces. When the bounty of fresh-picked tomatoes overflows in late summer, a quick solution is to put all the extras in the freezer. Step 6: Continue to peel all the tomatoes. Or so the saying goes. What’s been priceless to me during the long winter months, however, is having those tomatoes around. I have a salsa recipe in which you add the salt to the jars (1tsp per pint) before adding the salsa. Using a potato masher, smash up the tomatoes. They lack the depth and character of the heirloom varieties that stare back at me in my backyard and on the farmers’ stalls. Allow them to cook for 1 to 2 minutes before removing them with a slotted spoon or spider. Canned or frozen is the question. Sorry, I’m sure it’s obvious once you’ve seen someone do it, but tomatoes seem so fragile, I just imagine turning it into a pile of mush on accident! The house constantly smells like pasta night, which has me planning elaborate fresh pasta dishes and fresh baked bread. Mine simmered about 2 hours. But for canned food, I pretty much use it for anything calling for tomatoes. I always prefer fresh lemons over bottled lemon juice as well, except when canning. When you’re using lemon juice to acidify the tomatoes rather than add flavor to the sauce, then you need something consistent. Not only do I love tomatoes, but I hate to buy all those canned ones, but I use them so much in pasta sauces. Shaina Olmanson is the home cook and photographer behind Food for My Family, where she shares recipes, tips, opinions and her philosophy on food as she wades through the process of feeding her family, her friends and anyone else who will let her. These look wonderful! I bought a case of tomatoes this year, gave them a good rinse/clear and then froze them whole (three to a ziploc bag). At this point, you can either can your crushed tomatoes in sterilized glass jars or freeze them. Such a good post. Step 9: In a blender, puree the tomatoes. What are your favorite ways to use canned or frozen tomatoes? They are devoid of flavor. and then chop and use them as I would a regular can of tomatoes. Fill hot, sterilized jars to 1/2" from the top. Copyright © 2008–2020 | Built on Genesis Framework | Privacy Policy. Step 7: Place the tomatoes in a large (empty) pot on the stove on low. When I need some, I remove from the freezer, zap in the microwave for a minute or two, peel (the skin comes right off!) Put rings and lids in place and process in a boiling water bath (45 minutes for quarts and 35 minutes for pints). Step 2: Remove the core from the top of each tomato and cut an X at the bottom of each tomato. Store-bought tomatoes simply do not sing as do their locally-grown counterparts. The good thing about living in South Florida is that January begins “you pick” season. Beats just getting them from the can, which I don’t really like doing all that much. Step 5: To peel the skin from the tomato, start at the X on the bottom. Topics of interest include recipes, crafts, entertaining, and family fun! :: Tomato Braised Chicken with Kale | My Kitchen Addiction :: Tomato Basil Soup | Food for My Family :: Skillet Chicken and Zucchini Parmesan :: Roasted Tomato Soup with Sweet Onion | Goodlife Eats :: Baked Ziti Casserole | My Kitchen Addiction :: Slow-cooker {lazy} cabbage rolls with brown rice & herbs. Add a... Peel the skins off the tomatoes and discard. , I never canned before. Huh, I didn’t know you could freeze tomatoes. Last year, I canned my tomatoes. I love canning tomatoes- something so wonderful about looking at your shelves and knowing that meals will be made with all that goodness. Bottled lemon juices have a consistent amount of acidity, and so they will ensure you reach the proper pH for canning. To core them, I just take a small pairing knife or a strawberry corer and remove the small end stub. The times for boiling water bath processing are based off the National Center for Home Food Preservation’s guidelines. Get more delivered to your email inbox. Carrie + Richard are a dynamic wife + husband blogging team, raising two children in North Florida. Allow the tomatoes to cool. A reactive pot made from aluminum, copper, or untreated cast iron will react chemically with the tomato sauce. Thanks for the enlightenment. Step 6: Continue to peel all the tomatoes. Add a few tomatoes at a time to the boiling water. Oh, and canned will last a bit longer on the shelf. That’s a good question. I find it helpful when I don’t know how many quarts of sauce might be in the big pot. This is what it looks like when you peel away one quadrant. « Kids Food Craft: Spaghetti and Meatballs, Pork Shoulder Roast recipe & Caribbean Dinner Ideas. Place the first sixth of your tomatoes in a large pot, and crush them with a potato masher or spoon to release their juices. I don’t do it all at once, but slowly and over the course of a few weeks: I work on simmering them while we go through our bedtime routine, let them process as I read stories and then settle down with my own book, and I finally drift off to dreamland as they cool. This home preservation method simply requires rinsing, cutting out the cores and setting the tomatoes on a pan to freeze individually. Step 8: Continue to simmer on a low heat until a lot of the liquid has evaporated. Easy and delicious! Then, heat them quickly over high heat, stirring constantly, so they don’t burn. On the end of the tomatoes make a small "x" with a knife, piercing the skin. We’ve always composted them, but I’d prefer eating them. Boil the water in a medium pot. Bring a large pot of water to a boil. Take 2 cups of the tomatoes and add them to a large nonreactive pot. She strives to teach her four children how to eat well: seasonally, locally, organically, deliciously and balanced. This is genius, never tried it before but as a big fan of tomatoes I will certainly be giving it a go. I love the idea of dehydrating the skins! What do you think about adding the lemon juice to the jars before filling? I figure most people don’t know what to do with a large batch of tomatoes (since you can’t really eat them all before they perish), so I thought I’d demonstrate how to ‘process’ tomatoes at home to make crushed tomatoes, like the kind you buy at the grocery store canned, only much better! Repeat until all tomatoes are in the cold water bath. Mine simmered about 2 hours. I don’t do any canning or preserving, but I do tend to buy more canned tomatoes. This year, I decided to freeze them. I’m going to try this! (In my opinion, at least.) So, every fall I make a point of buying a few cases of tomatoes. However, frozen tomatoes do work well in sauces and stews. The pumpkins are coming. My mom always froze tomato sauce when I was growing up. Step 4: Drain the tomatoes and allow them to cool. I would a regular can of tomatoes. Fresh lemon juice isn’t hard at all to squeeze out of a lemon. Couldn’t see on the source I usually use for this info Some people remove the seeds, but I like them in my crushed tomatoes. I think it’s completely fine. While tomatoes can certainly be frozen as a method of preservation, their texture, as you recently discovered, isn't quite the same once they thaw.


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