The abundance of vegetables from gardening or shopping at traditional markets sometimes leaves a lot of fresh tomatoes for you. Instead of eating ketchup and salad for a whole week, opt for a storage method to preserve them. Store green tomatoes in a normal temperature cellar to keep them fresh. If you want to use tomatoes as an ingredient in cooking, you can dry, freeze, or canned the vegetables so they can be stored longer.
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Method 1 of 4: Storing Tomatoes at Room Temperature
Step 1. Choose tomatoes that are still green or tomatoes from crosses for long-term storage
If you want to store tomatoes at room temperature for more than a week, you'll need to choose the right tomato variety. Choose a tomato variety that is intended for long-term storage, such as Long Keeper Winter Storage. This variety is larger and can survive in the long term.
You can store any type of tomato that is still green and allow it to ripen on its own in storage
Step 2. Place the dried, unwashed tomatoes in the storage basket
You can use several different methods for storing tomatoes. One way is to line up tomatoes in a box or basket, then line each pile of tomatoes with newspaper. You can also store it in a jar box that has separate compartments.
- Alternatively, use an old apple box with fruit wrap or make small wrappings out of newsprint to protect each tomato.
- Cover the cardboard or cover it with a piece of cloth to prevent light from entering.
Step 3. Store tomatoes in a cool, dark place for up to 6 months
Place the vegetables in the basement or basement to keep them cool. Alternatively, place the tomatoes at the bottom of the cupboard or in another area that is rarely used.
Keep tomatoes out of direct sunlight
Step 4. Look for mold or signs of decay on the tomatoes at least once a week
Tomatoes that start to rot can damage other tomatoes. Check each tomato to make sure none of them are rotten. Turn the vegetables over when you inspect them, as the tomatoes will definitely ripen when stored in boxes or baskets.
Discard rotten tomatoes
Step 5. Let the tomatoes ripen in a warm place for 1-2 days as needed
When you use tomatoes, bring them to a warm, bright area and allow them to ripen for 1 or 2 days. Use reddened tomatoes; Let the green tomatoes ripen by themselves in storage.
Method 2 of 4: Drying Tomatoes
Step 1. Wash the tomatoes before slicing them in half
Use your fingers to rub the tomatoes clean. Take a sharp knife, then cut the tomatoes in half from top to bottom. You can also use a small toothed knife.
Step 2. Remove the seeds and stems
Use a sharp fruit knife to cut off the brown stalks that are sticking to the tomatoes. Use your fingers to pry out as many seeds as possible.
- You don't need to remove all the seeds, but they will turn very crunchy as they dry.
- You can also peel the tomato skin if you want.
Step 3. Lay the tomatoes on a dehydrator pan with the open side facing up
If you point the exposed side down, the tomatoes will stick to the pan, making it difficult to turn. Place the tomatoes close to each other as they will shrink quite a bit later.
If you don't have a dehydrator, place your tomatoes on a baking sheet to put in the oven
Step 4. Heat the tomatoes using a dehydrator at 57 °C
Put the pan in the dehydrator and turn on the appliance. Heat the tomatoes at that temperature for 4 hours before examining them.
If you are drying tomatoes in the oven, set the temperature to 65°C. Use an oven thermometer to make sure the temperature you are using stays within that number
Step 5. Turn the tomatoes over after 3-4 hours
Use a spatula to flip the tomatoes. Also, rotate the pan because most dehydrators and ovens don't heat the entire space in them evenly.
Turn the tomatoes every hour after turning them the first time
Step 6. Remove the tomatoes that have dried out and have a skin-like texture
When turning the tomatoes, check to see if any of them have dried out. The tomatoes will feel soft and supple, but not so dry that they break easily.
- When you're done, the tomatoes won't feel sticky at all, and they won't leak liquid when you squeeze them.
- If the tomatoes turn out to be too crispy, you can mash them to make tomato powder. Mix the powder with water to make a tomato paste!
Step 7. Check the tomatoes every hour for up to 24 hours
Although most tomatoes can be dried for 6-8 hours, the duration of drying depends largely on their size and the liquid content in them. Check the tomatoes every hour to separate the dried ones.
Step 8. Store tomatoes in oil or freeze for one year
To store tomatoes in the refrigerator or freezer, place them in a bag that can be opened and closed and let the air out. Store tomatoes in the refrigerator for a maximum of one month or put them in the refrigerator.
To store tomatoes in oil, sterilize glass jars by boiling them for 10 minutes. Let the jar dry. Dip the tomatoes in the red wine vinegar, then place them in the jars. Pour oil (such as olive oil) into the jar until the tomatoes are completely submerged. Store the jar in a cool, dark place. When removing the tomatoes, make sure that the remaining tomatoes in the jar remain submerged in the oil
Method 3 of 4: Freezing Tomatoes
Step 1. Wash the tomatoes and cut the stalks clean
Rinse the tomatoes with clean water. Rub your fingers to remove dust. Use a fruit knife to pry off any remaining stalks, which are brown stains left on the stalks that have been removed.
Better to use running water. Washing tomatoes in standing water can increase the risk of bacteria entering through holes in the stems
Step 2. Cut the tomatoes into small pieces if you want to use them sparingly
Cut the tomatoes into quarters or half with a fruit knife. That way, you can take one part of the tomato out of the fridge if you need it.
You can freeze small tomatoes without cutting them if you prefer
Step 3. Place the tomato slices on a plate or baking sheet in a row
Don't place the tomatoes too close to each other as they can stick together. Place the tomatoes in the refrigerator until they are completely frozen, then use your hands to separate the tomato pieces from the pan.
If you are using whole tomatoes, you can skip this step
Step 4. Store tomatoes in an airtight container and refrigerate for a maximum of one year
Stack the tomatoes in a bowl. If you're using an open-closed plastic, let the air out first.
If you're using whole tomatoes, just stuff them into a container. Tomatoes will not stick after freezing
Step 5. Peel the skin of the frozen tomatoes, if desired
One of the advantages of freezing tomatoes is that the skin is easy to peel. After removing the tomatoes from the refrigerator, use your fingers to peel the skins off.
Method 4 of 4: Storing Tomatoes in Airtight Jars
Step 1. Rinse and clean the tomatoes
Rinse the tomatoes in running water while rubbing them with your fingers. Use a fruit knife to make an X at the bottom of each tomato. Dip some tomatoes in boiling water for 30 seconds. Wait until you see the skin of the tomatoes begin to peel before putting them in the ice water.
Transfer the tomatoes to a towel to complete the cooling process
Step 2. Peel the tomatoes and remove the seeds and excess water
Use your fingers to peel the skin off the tomatoes, then place the peeled tomatoes in a colander over the top of the saucepan. Clean the brown stem area with a fruit knife. Cut the tomatoes in half. Pry the seeds with your fingers into the sieve that was used to hold the tomato skins.
- Pour the excess liquid from the tomatoes into the colander as well.
- After all the tomatoes have been peeled, crush the seeds and skins of the tomatoes that are in the sieve so that the water increases.
Step 3. Squeeze the tomatoes with your fingers
Squeeze the remaining tomatoes into large lumps and place them in the saucepan. If there are pieces that are too large, use a potato masher to crush them.
Step 4. Cook the tomatoes with the water
Use two pots to boil the tomatoes. One pot contains tomato flesh while the other pot contains water from tomatoes. Bring to a boil over the stove over medium-high heat. Reduce the heat and let the pan stay hot until the tomatoes start to melt.
- You can add herbs and spices before cooking the tomatoes if you prefer. Try using minced garlic, onions, bell peppers, Italian herbs, salt and pepper, and/or fresh basil and rosemary.
- You won't notice a significant difference in the cooked tomato juice, but be sure to cook it for the same length of time as the tomato flesh.
Step 5. Sterilize airtight jars
While the tomatoes are cooking, boil water in a pressure canner. Place the jar with the lid, funnel, and tongs in the water. Let it simmer for a few minutes and let it sit in the water until you're ready to add the tomatoes.
Remove the jar clamp with the other tongs and use sterile tongs to lift the jar out of the hot water
Step 6. Pour tomatoes into jars and stir to remove bubbles
Place a funnel over each jar, then add the tomatoes until they fill the jar. Leave about 2 cm of space at the top. Use a clean knife or chopsticks to pick up any bubbles that form in the jar.
Use the same process for storing tomato juice
Step 7. Put the lid on the jar after you wipe it
Wipe the rim of the jar with a rag so that the lid fits tightly. Install the cover, then attach the locking ring. Place the jar in a pressure canner with sterile tongs.
Step 8. Close the airtight jar with a 5 kg pressure canner
Install the pressure canner cover and use the high heat setting. Watch for steam escaping from above. When steam starts to escape, preheat the jar for 10 minutes longer, then turn the valve to start the pressurizing process. Let the pressure reach 5 kg. Cook the tomatoes for 15 minutes with this pressure.
- Watch the amount of pressure all the time. The figure may go up a little, but not less than 5 kg. If not, increase the pressure level and continue the heating process for 15 minutes.
- Do not try to close the lid of the jar with water as this method is not very effective and can lead to botulism!
Step 9. Allow the pressure canner to cool down to room temperature
Turn off the heater. Once it cools down and the pressure inside is released, wait for the lock on it to fall off. Gently open the appliance and use tongs to remove the jar.
Step 10. Test the lid on the jar and store the tomatoes for up to one year
When the jars have cooled for a few hours and you're sure the lids are tight, gently pick up the rings on the sides. Lift the jar by holding the lid to make sure it doesn't wobble. If there is a gap, put the jar in the refrigerator to use as soon as possible or try to replace the lid.
- Store tightly sealed jars in a cool, dark place. Use crushed tomatoes to make stews, soups, and sauces. Add the tomato juice to the soup like broth.
- You can remove the rubber on the lid of the jar before storing. If left in place, they can rust over time.
Tips
Use a new lid when storing tomatoes in an airtight jar as the lid is non-reusable
Warning
- Be careful when dealing with hot jars so you don't get hurt. Wear protective gloves or a kitchen rag to hold the jar while filling it.
- Do not reuse used commercial airtight jars unless you have a new lid to install and have thoroughly sterilized it. The risk of food poisoning can increase sharply in jars that are not properly closed or sterilized.
