Tomatoes: Can, Freeze or Dry
One bright summer day a grasshopper happened upon a family of ants
hard at work “putting food by” for the winter. “Why
are you working so hard on this wonderful summer day?” asked the
grasshopper. Barely looking up one ant replied, “there is a time
for work and a time for play.” Needless to say, “putting
food by” for the winter is not a necessity today. Anyone who takes
the time to can, freeze or dry food at home is not doing it out of necessity
or to save money. So, why sacrifice rest and comfort to do it? Some
do it for fun, for gift giving or as a hobby, while others do it for
the satisfaction of having fresh, homegrown food that is not mass-produced.
Whatever your reason—now is the time.
From: The Grasshopper and the Ants by Aesop
Tomatoes are a favorite among urban gardeners and food preservers.
One can say tomatoes are ubiquitous to almost every kitchen in every
culture. A medium tomato contains about 25 calories, over half the recommended
allowance for vitamin C, lots of vitamin A and some fiber. Tomatoes
also contain lycopene, flavonoids and other important phytochemicals
that help to protect against chronic disease including several forms
of cancer. And there is nothing tastier than a fresh vine-ripened tomato.
Freezing Raw Tomatoes
Freezing is the easiest method of preserving tomatoes. Upon thawing,
the tomatoes will not be suitable for use on sandwiches or in fresh
salads, but, they will be delicious in cooked and combination dishes.
Tomatoes will not be solid when thawed.
1. Select fresh, firm tomatoes, deep in color and at the peak of ripeness.
2. Wash and dip in boiling water for 30 seconds to loosen skins. Cool
in cold water.
3. Core and peel. Freeze whole or chop.
4. Pack into freezer containers or freezer bags leaving 1-inch headspace
between tomatoes and top of container.
5. Seal and freeze. Label and date. Use within a year.
Canning Basics – Safe Canning Methods
There are only two safe ways of canning, depending on the type of food
being canned. These are the boiling water canner method and the pressure
canner method. The boiling water canner method is safe for tomatoes,
fruits and pickles as well as jams and jellies. In this method, jars
of food are heated completely covered with boiling water and processed
for a given amount of time.
Pressure canning is the only safe method for canning vegetables (such
as corn, green beans, peppers, etc.), meats, poultry and seafood or
any combination of these foods. In this method jars are placed in 2
to 3 inches of water in a pressure canner, which is heated to a temperature
of at least 240°F (steam). This temperature can only be reached
in a pressure canner at 11 pounds per square inch (psi).
Heat processing is necessary to preserve all canned food as it kills
mold, yeast and bacteria that may cause spoilage and/or contamination
during storage. All commercially canned foods are heat processed.
Canning Jars and Lids
Standard Mason-type canning jars with two-piece lids designed for home
canning are best. Only commercial mayonnaise jars can safely be recycled
in boiling water bath canning, but they will break in pressure canning.
Use two-piece canning lids on mayo jars. Most hardware stores and some
grocery stores in Chicago stock home canning jars and supplies. Ask
the manager.
Dried Tomatoes
In order to sun dry tomatoes or any other food the weather conditions
must be just right. That is long, hot, dry, breezy summer days. We do
not have days like that in Chicago. So, forget sun-drying anything in
our area. That leaves dehydrator or oven drying. To use a dehydrator,
follow the instructions that came with your equipment.
To Use Your Oven
First, check your dial and see if it has a reading as low as 140 degrees
F. If your oven does not go this low, then your food will cook (slowly)
instead of dry.
For air circulation, leave the oven door propped open 2 to 6 inches.
Circulation can be improved by placing a fan outside the oven near the
door to remove moist air. Caution: This is not a safe practice for a
home with small children.
Because the door is left open, the temperature will vary. An oven thermometer
placed near the food gives an accurate dreading. Adjust the temperature
dial to achieve the needed 140 degrees F for the length of the drying
time.
Preheat oven to 150 degrees F. Drop drying temperature to 140 degrees
F after 1-2 hours. Trays should be narrow enough to clear the sides
of the oven and should be 3 to 4 inches shorter than the oven from front
to back. Cake cooling racks placed on top of cookie sheets work well.
The oven racks, holding the trays, should be 2 to 3 inches apart for
air circulation.
To Prepare Tomatoes for Drying
Steam for 3 minutes or blanch by dipping in boiling water for 1 minute
to loosen the skins. Immediately chill in cold water just long enough
so they can be handled. Peel. Cut into sections about inch wide or slice.
Cut small pear or plum tomatoes in half. Arrange tomatoes on trays.
Dehydrator time is 10 to 18 hours. Drying time in a conventional oven
could be up to twice as long, depending on air circulation. Store dried
tomatoes in an airtight container. If you are uncertain as to the quality
of the dried tomatoes, place in freezer bags and store in freezer; use
within a year.
Summer
2003
Hort Shorts | Hort
Tips | Did You Know… | Did
Winter Kill My Trees? | Unlocking the Medicinal
Secrets in Plants | Herb of the Year 2003: Basil
| Bug Bites: Carpenter Ants in Trees | Cybergarden
Sites | Lawn Care Calendar | Tomatoes: Can,
Freeze or Dry | Fruits With Bad Seeds | Trans
Fat on the Food Label | Health & Household Tips
Index
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