Best Way to Store Tomatoes

The taste of tomatoes fresh from the garden is like no other, certainly not like those firm, pale, tasteless tomatoes you find in the grocery store during the winter months. But, how do you preserve the bounty from your summer and fall harvest so that you can enjoy garden-fresh tomatoes year round? Here are a few easy ways to store those tomatoes.

Instructions

Canning Tomatoes

1. Core, blanch and peel. To get the tomatoes ready for preserving, take out the core with a corer or a small, sharp knife. Lower the tomatoes into boiling water with a slotted spoon and blanch (allow to remain in the water) for about 30 to 45 seconds. Remove and run under cold water to cool. The skins will slip off easily.

2. Sterilize canning jars. Wash the jars you'll be using thoroughly with soapy water and rinse. If you are using previously used jars, inspect them for cracks and chips and discard any jars with imperfections. Place the jars in boiling water and allow to boil for 10 to 15 minutes.

3. Process tomatoes. Place a rack in the bottom of your canner and fill it about half full with water. Bring the water to a full, rolling boil. While the canner is preheating, pack the peeled and cored tomatoes into pint or quart canning jars, leaving 1/2-inch headspace. Add 1/2 teaspoon of lemon juice to each quart jar and 1/4 teaspoon of lemon juice to each pint jar. Place the lids on the jars and loosely screw on the tops. Place the jars in the canner and process for 35 to 50 minutes, depending on your altitude (see Resources for specific times).

4. Allow jars to seal and cool. Remove the jars from the canner with a jar-lifter and set on newspapers in a cool area where they won't be disturbed. Allow them to remain untouched for 24 hours. You'll hear the jars "pop" as they seal.

5. Discard any unsealed jars. Check the jars after 24 hours and discard any that have not sealed (still bend to pressure when touched on the lid).

6. Label and store. Label and date the tomato jars and store in a cool, dark place. Home-canned tomatoes are good for up to one year.

Freeze Tomatoes

1. Core, blanch and peel. Process the tomatoes as instructed in Step 1 in Section 1 about canning tomatoes.

2. Bag the tomatoes. Spoon the tomatoes and a little juice into small or medium heavy-duty plastic bags.

3. Squeeze the air out. Force as much of the air out of the bags as possible and seal. Place in the freezer and use within 6 months.

Resources

• Read more about canning tomatoes