Would you like to keep the taste of summer in a jar? So, what you need to do is prepare some tomato preserves; in this way even on the coldest and darkest winter days you can open the container and feel as if you were basking in the summer sun. This practice also saves you a lot of money, whether you have a garden where you grow many tomatoes or buy them in large quantities when they are in season. Remember that storing tomatoes is a long job, so plan ahead.
Steps
Part 1 of 4: Preparation
Step 1. Choose the tomatoes
You can use whichever variety you prefer, but make sure they are not overripe, otherwise the high acidity will interfere with storage. Gently press the fruits with your hands to make sure they are firm. Also check that they are not bruised.
If you have decided to keep green tomatoes, then you are in luck! Despite being more acidic, they can be safely stored (at least according to the US Department of Agriculture)
Step 2. Wash the tomatoes and remove the stems
When the fruits are clean, slice the top where the stem was attached and make an "X" incision on the opposite side. This will facilitate the peeling operations.
Step 3. Remove the peel
To do this, you will need to bring a pot of water to a boil and prepare a bowl of water and ice. When the water boils, drop a few fruits into it at a time and blanch them for about a minute (although you can remove them after 45 seconds).
Step 4. Remove the tomatoes from the pot
Immediately transfer them to the bowl of ice water. This thermal shock allows the peel to peel off. Peel the tomatoes and place them on the cutting board.
Step 5. Cut them into quarters
During this operation also remove any hard or dark parts. If you haven't done this before, cut off the hard end where the stem was attached as well.
Part 2 of 4: Sterilizing the Jars
Step 1. Prepare the canning jars
Every time you prepare a fruit or vegetable preserve, you need to sanitize the containers. To do this, boil a large pot of water (it could be the same one in which you will seal the jars later). Check the jars to make sure there are no cracks or crevices and then place them in boiling water for several minutes.
You can also sterilize them by washing them in the dishwasher on the hottest program available. If your appliance has a "sanitizing" function, use it
Step 2. Sterilize the lids
These must not have dents and the seals must adhere well. For now, set the rubber washers aside to dry and place the jars and lids in very hot, but not boiling water. Let them simmer on the stove until it's time to use them.
Step 3. Remove the jars from the hot water very carefully
For this operation it is better to use specific tongs, since the containers will be very hot. To take out the lids, you can always use pliers or a tool with a magnet. You can find these accessories at a well-stocked homeware store.
Part 3 of 4: Storing the Tomatoes
Step 1. Choose whether to use fresh lemon juice or bottled lemon juice
You will need to pour it into the jars with the tomatoes; its function is to avoid fruit rot and to preserve its color and flavor.
Step 2. Fill the jars with tomatoes
Arrange the jars on a heat-resistant surface and transfer the tomato quarters into them. Fill each container up to 1.5cm from the top and add 30ml of lemon juice. If you wish, you can also add some tomato sauce or boiling water until the liquid level reaches 1.5 cm from the rim of the jars.
You can also incorporate other ingredients to enhance the flavor of the tomatoes. Cloves of garlic, chilli or a sprig of basil will make your preserve delicious
Step 3. Eliminate excess air
Once you have added the lemon juice, gently squeeze the tomatoes with a spoon to expel the air bubbles, as these could trigger bacterial growth in the jars, causing the tomatoes to rot. You can also slide a sterilized knife along the walls of the container to release the trapped bubbles.
Step 4. Eliminate any traces of tomato that are left on the rim and sides of the jar
Add the gasket and lid by screwing both in by hand.
Part 4 of 4: Sealing the Jars
Step 1. Pour some water into the pot that you will use to seal the jars
The pan must be large enough to hold a batch of jars. Place a metal grill on the bottom of the pot, fill it halfway with water and bring it to a simmer. If you are using a pot designed specifically for this purpose (canner), then it should already be equipped with the metal grill. If, on the other hand, you are using any pan, you can use a normal kitchen grill, as long as it fits into the pot.
- If you plan to make a lot of preserves, especially with low-acid foods, then you should consider buying a specific pressure cooker. It is a reliable tool that reduces sealing times. If you already own this pan and have decided to use it for this purpose, strictly follow its instructions.
- If you don't have a metal grill, place a tea towel in the bottom of the pan. In this way the jars will not break in contact with the metal of the pot.
Step 2. Place the filled jars on the rack
At this point you can lower the jars into the pot and add more water until they are submerged for 5 cm. Put the lid on the pot and bring everything to a boil. If you are using half-liter jars, you will need to boil them for 40 minutes. If the jars are 1 liter, then set the timer for 45 minutes. However, remember that times vary based on the altitude you live at.
- Up to 305 m above sea level: 35 minutes for half-liter jars and 45 for one-liter ones.
- From 306 m to 914 m: 40 minutes for half-liter jars and 50 minutes for one-liter jars.
- From 915 m to 1829 m: 45 minutes for half-liter jars and 55 for one-liter jars.
- Above 1829 m: 50 minutes for half-liter jars and 60 minutes for one-liter ones.
Step 3. Remove the lid from the pot and turn off the heat
Wait for it to cool for 20 minutes and then extract the various jars with the special tongs. Arrange them on a cloth and let them cool throughout the day. Finally check that the closure is sealed by squeezing each lid in the center. You shouldn't feel any movement; if the lid gives a little, consume the tomatoes immediately.
Step 4. Store the sealed jars in a cool pantry, you can keep them for up to a year
Don't be surprised if, inside the jar, you notice that the tomatoes are floating on top of a layer of liquid, this is completely normal.
Advice
- You can simmer or remove the seeds from the tomatoes before placing them in the jars.
- If you think you will be making a lot of preserves in the future, consider purchasing a special pressure cooker to seal the jars.
