Health & Household Tips

It’s Tomato Time

Fresh vine-ripened tomatoes are at their best in late summer and early fall. Tomatoes are naturally sweet, rich in vitamin C, beta carotene, fiber, water and the phytonutrient lycopene. Can a batch of tomatoes for use in long cooking winter meals. You will be so glad you did.

Tomatoes also freeze beautifully and it is so easy. Wash ripe tomatoes and peel by dipping in boiling water for 30 seconds or until the skin splits. Cool in ice water, core and quarter, if desired. Pack in zip closure freezer bags and freeze for up to six months. Freezing changes the texture of tomatoes so they will not be appropriate for use in fresh salads, use for cooking.

Let’s face it, local tomatoes preserved during the growing season will be far superior in flavor to any thick-sided, flat shouldered, crate packed winter tomato from who knows where. The industry needs to work on improving the winter breeds. They are bred for shipping quality not taste. For more information on tomatoes visit Watch your garden grow at www.urbanext.uiuc.edu/veggies. For canning information visit the National Center for Home Food Preservation at www.uga.edu/nchfp/projects.html.

September-October 2002
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