From pasta sauces to sun-dried tomatoes, preserved tomatoes prolong your summer harvest and are delicious gifts in their own right.
Preserving your tomato harvest allows you to enjoy the delicious taste of tomatoes all year round. From sun-dried tomatoes to pasta sauces and tangy salsas, there are several methods you can employ to make your harvest last longer. Here are some of our favorite preservation methods, along with a few tasty recipes to try!
Why Should I Preserve My Tomato Harvest?
Sometimes our tomato plants are so generous that they yield much more than we can eat at one time. In these cases, preservation allows us to prolong their generous gifts and enjoy them for weeks or even months after they were harvested. Tomatoes are also a versatile fruit, and common preservation methods—like sauces, salsas, relishes, and ketchup—have become staples of American cooking.
Which Preservation Techniques are the Best?
The best methods for the long-term storage of tomatoes are canning, drying, or making canned preserves like salsa, pasta sauce, relish, or ketchup. Once the tomatoes are sealed in an airtight jar, they’ll last you all winter and beyond.
When canning tomatoes and tomato preserves, there are a few safety considerations to keep in mind: First, all canned tomato products need to have their acidity levels adjusted to prevent the growth of harmful botulism bacteria. The USDA recommends adding 1/4 teaspoon of citric acid or two tablespoons of vinegar or bottled lemon juice per pint of raw ingredients when canning tomatoes and tomato preserves to maintain a safe acidity level. Second, all canned goods need to be thoroughly processed in a boiling water bath or pressure canner before they are shelf stable. This both helps create a strong seal on your jars and kills off any spoilage-causing microbes. Keep these considerations in mind as you read through the following recipes, and use USDA, National Center for Home Food Preservation, or other university resources if you’re ever unsure about something.
How to Preserve Your Pennsylvania Tomatoes
Here are a few of our favorite preservation recipes and techniques to try with your tomatoes this harvest season!
Sun-Dried Tomatoes
Sun-drying tomatoes is a simple yet effective way to extend their shelf life. These delicacies are packed with flavor and make excellent additions to dips, pasta dishes, stir-fries, and sandwiches.
How to do it:
- Slice your tomatoes into thin pieces, about ¼ inch thick.
- Sprinkle lightly with salt and arrange them on a drying rack or baking sheet.
- Place the rack in direct sunlight or use an oven set to a low temperature (around 140°F) until the tomatoes are dry and slightly leathery, which may take between 8 to 12 hours.
- Once dried, store the tomatoes in an airtight container with a drizzle of olive oil to prevent them from sticking together.
Canning
Canning tomatoes is a popular method that retains their flavor and texture. Properly canned tomatoes will keep for up to a year if stored in a cool, dry place and are perfect for use in stews, soups, and sauces.
How to do it:
- Inspect your jars for any cracks or imperfections, discarding any defective ones.
- Sterilize your jars by submerging them in a large stockpot full of boiling water. Place a rack or trivet at the bottom of the pot to prevent the jars from sitting directly on the bottom.
- In a separate pot, blanch your tomatoes in boiling water for about a minute before transferring them to an ice bath. Pro tip: Cut an ‘X’ in the bottom of your tomatoes before blanching for easier peeling.
- Peel, core, and cut your tomatoes into desired sizes. Carefully remove your jars from the stockpot and return its water to a boil.
- Place the tomato pieces into your sterilized jars, leaving about 1/2″ of headspace.
- To each jar, add two tablespoons of vinegar or bottled lemon juice or a quarter teaspoon of citric acid per pint of tomatoes to maintain acidity.
- Fill each jar with boiling water so the tomatoes are completely submerged, leaving about 1/2″ of headspace. Use the boiling water from the blanching pot to save time and avoid water waste.
- Firmly secure the lids on each jar and carefully return them to the boiling stockpot, ensuring the jars are completely submerged. For pint-sized jars, boil for 40 minutes; for quart-sized jars, boil for 45 minutes.
- Finally, carefully remove the jars from the boiling water and leave them on the counter to cool completely. Once cool, check the seal before storing your jars in a cool, dry place.
Fermenting
Fermenting tomatoes is another popular preservation method that’s simpler and less energy-intensive than canning. Plus, it yields healthy microflora that enhances gut health, digestion, and moods.
How to do it:
- Begin by washing your tomatoes thoroughly and removing any stems.
- Place the tomatoes in a clean jar, leaving some space at the top.
- Add a brine solution made with one tablespoon of salt per cup of water, ensuring the tomatoes are fully submerged.
- Place a weight on top to keep them under the brine.
- Cover the jar with a cloth to allow air circulation while protecting the fermenting tomatoes from dust and insects.
- Let the tomatoes ferment at room temperature for about a week, checking for any signs of mold or spoilage.
- Once fermented to your liking, place a lid on the jar and transfer them to the refrigerator, where they will keep for several months.
Making Salsa
Salsa is a versatile way to preserve tomatoes, turning them into a flavorful condiment with uses that go way beyond traditional Mexican cuisine.
How to do it:
- Chop fresh tomatoes, onions, peppers, and herbs to your preferred consistency.
- Combine them in a large pot with two tablespoons of vinegar or bottled lemon juice per pint of vegetables for acidity. Season the mixture with salt, sugar, and spices to taste.
- Simmer the mixture until it thickens to your desired consistency.
- Pour the hot salsa into sterilized jars, leaving a ½ inch headspace, and process them in a boiling water bath for the recommended time, usually around 40-45 minutes.
- Sealed jars can be stored in a cool, dark place and enjoyed on chips, tacos, or as a zesty accompaniment to various dishes.
Making Relish
Traditionally made with garden cucumbers, you can also make a savory relish with tomatoes to enjoy on burgers, smokies, and sandwiches.
How to do it:
- Finely chop tomatoes, onions, and peppers, and place them in a large pot.
- Add two tablespoons of vinegar per pint of vegetables, along with sugar and spices such as mustard seeds and celery seeds for extra zest.
- Simmer the mixture until it thickens, stirring occasionally.
- Ladle the hot relish into sterilized jars, leaving a ½ inch headspace, and process them in a boiling water bath.
- Once cooled, store the sealed jars in the refrigerator for short-term use or in a cool pantry for up to a year.
Frozen Pasta and Pizza Sauces
Frozen pasta and pizza sauces are an easy way to enjoy excess tomatoes and save time on later cooking. If you’ve never tasted homemade sauce made from garden-fresh tomatoes, you’re in for a treat!
How to do it:
- Simmer fresh tomatoes with homegrown onions, garlic, and herbs, letting the flavors mingle and develop into a robust, flavorful sauce.
- Allow the sauce to cool and divvy it up into freezer-safe containers, leaving some headspace for expansion.
- Place the containers in the freezer, where they will keep for months.
- When you’re ready to enjoy your sauce, simply thaw a container and use it on a pizza or heat it up and stir it through some pasta for a delightful taste of summer.
Storing Green Tomatoes for Slow Ripening
Do you have any green tomatoes that you need to harvest before the first winter frost? If so, you’ve got the perfect candidates for slow ripening!
How to do it:
- First, choose firm, unblemished green tomatoes.
- Wrap each tomato individually in newspaper or place them in a single layer in a shallow box, ensuring they don’t touch each other.
- Store them in a cool, dark area with good ventilation, such as a basem*nt or cellar.
- Check the tomatoes regularly and remove any that show signs of rotting.
- Your stored green tomatoes will gradually ripen over several weeks, allowing you to enjoy their full flavor when they turn red.
At the end of the day, preserving your tomato harvest opens up a world of culinary possibilities, ensuring you can enjoy their vibrant taste long after the harvest season ends. Whether you opt for sun-drying, canning, fermenting, making salsa or relish, or storing green tomatoes, these methods will help you savor the goodness of tomatoes all year long.
For more tips on preserving tomatoes and other ways to make the most of your vegetable garden this harvest season, feel free to visit our garden center in Glenside, PA!
