Field grown hybrid and heirloom tomatoes are in season in Seattle farmers markets from July-October, although hothouse tomatoes are available April-November from Kitttitas Valley Greenhouse. The peak season for preserving tomatoes is August-September (usually using field-grown tomatoes). You can preserve tomatoes for use throughout winter by canning, freezing, or drying. This article offers a brief overview of the methods for canning, freezing or drying tomatoes. What foods are you preserving this year? last year?
- Canning tomatoes can be done in a boiling water bath. Like fruits, tomatoes have a high enough acid content to make this method safe.
- Freezing is easy to do without the special equipment required for canning tomatoes.
- Drying tomatoes can be done in an oven or using a food dehydrator.
Canning tomatoes. As with all fruits and tomatoes, you can preserve tomatoes in a boiling water canner, although to ensure safety lemon juice or vinegar is added. Canning produces a shelf stable product that does not require refrigeration during storage, so may be preferred over freezing. Readying tomatoes for canning is the same as for freezing and the resulting product is about the same in both cases. Unlike most other vegetables where freezing better preserves the fresh flavor, color, and texture, canning produces very acceptable products. Can only enough tomatoes to last until the following summer when they are in season again, or no longer than twelve months.
- Tomatoes may be preserved in a boiling water canner in several ways, including whole or half tomatoes, crushed tomatoes as well as tomato juice, tomato sauceor tomato paste and ketchup, salsa or pickled green tomatoes. Note that some products require a pressure canner, such as spaghetti sauce; always be sure to use tested recipes. Obviously, canned whole or half tomatoes provide the most flexibility in meal preparation. However, canning other products like ketchup or salsa may be beneficial, especially if you use these products frequently. For more information, visit the Canning Tomatoes and Tomato Products page at the National Center for Home Food Preservation.
Freezing tomatoes. Tomatoes freeze very successfully. Like fruits such as canned or frozen peaches, tomatoes are peeled before canning or freezing. Peel tomatoes, remove the core and pack whole, half or quartered tomatoes in freezer safe packaging. Freezing tomatoes products such as sauce and juice is also possible. Freeze only enough tomatoes to last until the following summer when they are in season again, or no longer than twelve months.
- Peeling tomatoes for canning or freezing. Score the end of the tomato with an “X”, dip in boiling water for 30 to 60 seconds until the peel loosens, and then dip in cold water to cool the tomato and loosen the peel, which should come off easily by pulling at the flaps created by the “X”.
Drying tomatoes. Drying foods is easy with a small electric appliance called a food dehydrator. If you are new to drying food, you can first try drying vegetables in your oven. Nesco makes a small, inexpensive electric dehydrator that is good for first time users. Dried tomatoes can be simmered in soups or stews, or ground into powder and reconstituted with hot water for tomato paste or tomato sauce. Dry only enough tomatoes to last until the following summer when they are in season again, or no longer than twelve months.
- You do not need to peel tomatoes before drying, especially if you plan to grind them into powder for sauce or cook them in soups and stews.Wash tomatoes, remove the core and then cut large tomatoes into thick (3/8-inch) slices. Small tomatoes may be cut in half or quarters. Maintain drying temperatures of 130-140°F for 6-12 hours, or until the tomatoes are brittle to crisp. After drying, place the contents in an airtight jar and seal with tape. Check dried foods every couple of month for spoilage, usually mold if they were not fully dried. Make only enough dried tomatoes to last until the following summer when they are in season again, or no longer than twelve months.
Preserving foods from the farmers market is a great way to enjoy your favorites throughout the year, until the growing season starts again. Share your preservation stories and favorite techniques.
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