You want to keep your summer memories in a jar? You can do this by preserving tomatoes - this way, in the depths and darkness of winter, you can open a jar and immediately imagine as if you were basking in the warm summer sun. Whether growing your own tomatoes, or buying them in bulk during the growing season, preserving tomatoes can also save you a lot of money. Set aside a few hours to carry out the curing process.
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Part 1 of 4: Preparing the Tomatoes
Step 1. Choose tomatoes
Any type of tomato can be used, but make sure the fruit is not overripe. Overripe tomatoes are not suitable for preservation because of their high acid content. Gently press the tomatoes to make sure they are still raw. Watch your tomatoes to make sure they are in perfect shape.
If you want to preserve green tomatoes, you're in luck. Green tomatoes are more acidic but can still be preserved, according to the USDA
Step 2. Wash and discard tomato stems
Once the tomatoes are clean of dirt, cut off the end that has the stem, and slice an "X" shape at the bottom on the other end. The 'X' shape will make it easier to exfoliate the skin.
Step 3. Remove the tomato skin
To do this, you will need to prepare a pot of boiling water. You will also need to provide a bowl of ice water. Once the water boils, add a few tomatoes at a time. Leave the tomatoes in the water for about a minute (though you can also take them out after 45 seconds if you prefer).
Step 4. Remove the tomatoes from the water
Immediately put the tomatoes in a bowl of ice water. This will cause the tomato skin to peel off. Remove the skin and place the tomatoes on a cutting board.
Step 5. Cut the tomatoes into quarters
While chopping the tomatoes, remove any damaged parts or tough parts. If you haven't already, remove the tough part that is sticking to the stem.
Part 2 of 4: Sterilizing Jars
Step 1. Prepare the jars for pickling
Whenever you want to preserve fruit or vegetables, you should sterilize the jars. To do this, take a large pot of water and bring it to a boil (you can use the same pot that will be used to place the jars and preserve the tomatoes later). Check the jar to make sure there are no cracks or nicks, then place the jar in the water and let it simmer for a few minutes.
You can also sterilize your bottles by using the dishwasher on the hottest cycle. If you have a 'sterilize' option, turn or press the option
Step 2. Sterilize the jar lids
The lid should not be bent, and the rubber cover should fit. Remove the rubber cover to drain, and place the bottle and lid into a hot, but not boiling, pot of water. Let the pot heat up on the stove over low heat until you are ready to use the jars.
Step 3. Slowly remove the jar from the hot water
To do this, you must use tongs. Be careful as the jars are very hot. To lift the lid, you can use tongs, or use a magnetic lid lifter. These lid lifters can be purchased at your local kitchen supply store.
Part 3 of 4: Preserving Tomatoes
Step 1. Prepare lemon juice
You can use fresh lemon juice, or bottled lemon juice. The lemon juice will be poured into the jars along with the tomatoes. The juice will prevent the tomatoes from rotting while they are in the jar, and will preserve the color and taste of the tomatoes.
Step 2. Fill the jars with tomatoes
Place the jar on a heat-resistant surface and start scooping the chopped tomatoes into the jar. Fill the jar until only about 1.5 cm of space is left at the top of the jar. Add two tablespoons of lemon juice. You'll also need to add boiling water or hot tomato juice until the jar is fully filled and is within an inch of the top.
You can also add other ingredients to add tomato flavor. A clove of garlic, bell pepper, or a sprig of basil will add a delicious flavor to your preserved tomatoes
Step 3. Remove air from inside
After you add the lemon juice, gently press the tomatoes with a spoon to release any air bubbles. Bubble water is not good because it can cause bacteria to enter the jar and damage your tomatoes. You will also need to slide a sterile knife or plastic spoon along the inner wall of the jar to release any trapped air.
Step 4. Wipe up any spills on the top and sides of the canister if any
Place the lid on the jar and screw the ties with your hands.
Part 4 of 4: Using a Canner (Pan For Pickling)
Step 1. Pour water into the pot that you will use as a canner
The pot should be large enough to accommodate several canning jars. Place a tiered pickling rack on the pan, and fill it halfway with water. Bring to a boil over low heat. If you use canners, usually there are racks available. If you're only using a regular pot, you can place a cooking rack as long as it fits snugly into the pot.
- If you're planning to put a lot of pickling jars, especially low-acid fruit like tomatoes, you might want to consider purchasing a pressure canner. Pressure cookers take less time and are more reliable. If you have a pressure canner and plan to use it now, follow the instructions that came with the canner when you purchased it.
- If you don't have a cooking rack, you can place a washcloth under the bottom of the pan. This cloth will keep the jar from cracking from coming into contact with the metal pan.
Step 2. Place each jar filled with tomatoes on the canner rack
Once all the jars are in, place the rack into the pan. Pour enough water into the boiling pot to cover the jar by about 5 cm. Put the lid on the pot and bring to a boil. If you are using a 0.5 liter jar, boil for 40 minutes. If you are using a 1 liter jar, boil the bottle for 45 minutes. You should also keep in mind that cooking times will vary based on what height you are curing.
- 0 to 305 m above sea level: 35 minutes for 0.5 liter jars, 45 minutes for 1 liter jars.
- 305 to 914 m: 40 minutes for 0.5 liter jars, 50 minutes for 1 liter jars.
- 914 to 1829 m: 45 minutes for 0.5 liter jars, 55 minutes for 1 liter jars.
- Above 1829 m: 50 minutes for 0.5 liter jars, 60 minutes for 1 liter jars.
Step 3. Remove the lid from the pan, and turn off the heat
Allow the pans to cool for 20 minutes, and then remove each jar with a lifter. Place the jar on the towel. Allow the jars to cool for a day, and then test the seals on the jars by pressing down on the center. The center cannot move. If so, use tomatoes immediately.
Step 4. Store the sealed jars in a cool part of the storage cupboard, and use them within one year
Don't be surprised if you see preserved tomatoes floating on top of the liquid layer in the jar - this is normal.
