Tomato plants can produce a lot of fruit, so the harvest is excessive in late summer. If you can't use or sell tomatoes before they're too ripe, you can save them for later use. Luckily, you can freeze all those tomatoes, dry them partially, and make ketchup in jars or frozen, roasted tomatoes.
Step
Method 1 of 4: Freezing Tomatoes
Step 1. Wash the tomatoes after they are harvested from the garden
Wipe the remaining water or wind until dry.
Step 2. Arrange one layer of the dried tomatoes on the baking sheet
Place the pan in the freezer.
Step 3. Place the tray in the freezer to flash-freeze the tomatoes
Do not cover the tomatoes for 15 to 30 minutes. The larger the tomatoes, the longer they will initially sit in the freezer.
Step 4. Lift the tray
Make sure the tomatoes are firm. Place the tomatoes in a large freezer bag and remove all the air.
Label and date your frozen tomatoes. Usually the tomatoes are used in 2 or 3 months
Step 5. Put it back in the freezer until you are ready to use it
Remove and put in room temperature. Once the tomatoes don't freeze, you can easily peel the skin off.
Method 2 of 4: Preserving Tomatoes in Jars
Step 1. Prepare approximately 9.5 kg of tomatoes for seven quart cans of tomatoes (1 quart = 0.9 liters)
Step 2. Prepare the water to boil the jars
Bring the water to a boil and sterilize the jars in the water for at least 10 minutes. Keep the jars warm until you're ready to pour the ketchup.
Step 3. Wash the lid of the jar and the rim with soapy water
Pour the lids of the jars with boiling water to sterilize them.
Step 4. Wash the tomatoes
Remove any rotten or bruised parts for immediate use.
Step 5. Fill another pot with water to the brim and bring it to a boil
Set up a large basin of ice next to the stove.
Step 6. Blanch the tomatoes for 30 - 60 seconds
When the skin is cracked, it means it's done. Put the tomatoes in ice water.
Step 7. Peel the skin of the tomatoes
Take a knife and remove the center of the tomato by slicing the very top of the center of the tomato in circular slices. Split the tomatoes in half or leave them whole for canning.
Step 8. Boil water for the preservation process in a glass jar
Step 9. Add 2 tbsp (30 ml) lemon juice and 1 tsp (6 g) salt to each jar
You can replace it with one and a half tsp of citric acid.
Step 10. Remove the jars from the boiling water
Wipe and place the jar on the table. Fill jars with tomatoes and boiling water, up to 1/2 inch (1.3 cm) from the top.
Wipe the teeth with a damp cloth
Step 11. Close the jar
Place in water for 45 minutes to cover. Take the jar and set it on the counter to cool before storing.
- If you are at an altitude of 0.3 - 0.8 km above sea level, it will take 50 minutes.
- If you are at an altitude of 0.8 - 1.7 km, it will take 55 minutes.
Method 3 of 4: Drying Tomatoes
Step 1. Buy a dehydrator
Most ovens don't reach very low temperatures for drying food, but check to see if the oven can reach 135ºF (57ºC). If you can, arrange the tomatoes on a baking sheet and dry them according to this recipe.
Step 2. Cut the tomatoes in half vertically
Leave the tomato seeds inside if you want to dry whole tomatoes or make them into tomato snacks. Scoop out and remove the seeds with a teaspoon if you prefer seedless tomatoes.
Step 3. Arrange the tomatoes in the dehydrator pan with the sliced side up
Make sure that each tomato is one and a half inches (1.3cm) apart so that air can circulate.
Step 4. Set it to 135ºF (57ºC)
Dry the tomatoes in a dehydrator for 18 - 24 hours.
Step 5. Cool and place in an airtight container, such as stoles for canning
Fill to the brim. You can also grind it with a coffee grinder to make tomato powder.
Step 6. Put in broth, water, or wine to make a sauce
Method 4 of 4: Roasting Tomatoes
Step 1. Wash the tomatoes until they are completely clean
Dry with kitchen paper.
Step 2. Preheat the oven to 400ºF (204ºC)
Line a baking sheet with aluminum foil. Grease aluminum foil with olive oil.
Step 3. Cut the tomatoes in half vertically
Squeeze the tomato seeds out and place them in a bowl or scoop them out with a teaspoon.
Step 4. Place the tomatoes in a tray lined with aluminum foil with the cut side up
Step 5. Season the tomatoes with olive oil
Sea salt, black pepper, basil, oregano or other Italian seasonings.
Step 6. Bake for about 50 minutes
The tomatoes will cook evenly, but not burn. Meanwhile, if you want to use the seeds and juices, you can cook them on the stove for five minutes.
Step 7. Remove the tomatoes
Place the tomatoes in a large bowl. Pour in the tomato juice and seeds, if you wish.
Step 8. Stir with a wooden spoon
Place tomatoes in freezer bags so you can take them out for one use or put them in jars. Be sure to label and date.
Tips
You can use other tomato canning recipes. In addition to sauces, you can make tomato juice, soy sauce, mashed tomatoes, salsa, mixed vegetable juice and taco sauce
Things Needed
- Tomatoes
- Dehydrator
- Knife
- Dehydrator
- Oven
- Tray for baking
- Aluminum foil
- Freezer
- Freezer bag
- Glass jars for containers
- Food grinder
- Pot
- Lemon juice/citric acid
- Salt
- Herbs and spices
- Olive oil
- Wooden spoon
- Bowl
- Measuring spoon
