Preserving fruit and vegetables: tomatoes
By Betty Fowler
Preserving tomatoes
I have grown tomatoes
and have found that there can be far too many to use at once, the
refrigerator seems too full of tomatoes and tomatoes are just everywhere.
What to do?
Some ways to save
the tomatoes for future use include:
As you can see the list is quite versatile. My advice is keeping
it simple at first until you get the hang of making preserves. No
use making up 10 kg of Tomatoes into tomato jam if your family detests
jam, it would be better to cook up the tomatoes and freeze in usable
quantities for later use if the family likes spaghetti bolognaise
or the like. Use what you have in excess wisely. No sense spending
valuable time in the kitchen if your family won't eat what is produced.
1. Bottling
This is usually done with a preserving outfit and the fruit is
placed in bottles with rubbers rings, lids and clips and processed
in water for about 3 ½ hours. This method does use a large amount
of fruit and it is not really economical to just bottle 1 or 2 bottles
when the outfit can manage to do 8 at a time. I would recommend
it only if you have a preserving outfit - in which case you would
have a book to follow the instructions.
The result is being able to go to the cupboard and getting a jar
of cooked tomato and adding it to a recipe. It takes the place of
buying tinned tomato or tomato puree.
2. Freezing
Most families have freezers and probably buy frozen food from
the supermarket. I prefer not to buy when I can produce it myself.
Freezing tomatoes is a simple exercise.
Fresh whole tomatoes do not freeze at all well. Not for salads
anyway. It is better to cook the fruit before freezing and making
a tomato puree for use in sauces and gravy.
Select the fruit and wash well. I find that any blemishes etc can
be cut out and not be detrimental.
At this stage you can skin the tomatoes if you so desire. Easily
enough done if the fruit is ripe enough. Just place in boiling water
for a couple of minutes and remove. The skins should then slip off
easily enough.
Cut the fruit roughly and place in saucepan (preferably stainless
steel) and cook well. Cool and then place in containers or plastic
bags and place in freezer. Remove air from bags, containers need
a little headspace to expand when frozen. Pack into sizes that used
in recipes later on. I find 4 -6 scoops or cups is a usable amount
for most dishes.
The frozen tomato can be used at a later date in tomato sauces
for spaghetti or stews. Salt and a little sugar can be added to
finished dish.. I find that you do not have to wait for the tomatoes
to thaw if adding to other ingredients to cook. Very handy.
3. Drying
I have only started drying fruits/vegies this year when we had
a very hot spell of weather. The tomatoes seemed to be getting ahead
of me so I decided to try my hand at sun drying fruit.
Not very difficult - the only difficulty I see in this method of
drying is the weather. South Australian weather (or a similar Mediterranean
climate) would be ideal. What is needed are very hot dry days. Preferably
2 or 3 in a row.
Not very successful here as it can be very humid and rain can
be a problem so this put paid to my endeavor in this regard.
I chose to buy a food dryer as we had quite a lot of rain and
the fruit I had needed doing. The results have been excellent so
far.
Procedure
Sun Dried Tomatoes - Again select sound fruit and wash them
and make sure they are dry. I used Roma Tomatoes but others can
be used as well.
Cut the tomatoes in segments or slices, it is not necessary to
remove the seeds but drying will take a little longer with them
in the fruit. On a tray (I used an old tray out of a frig - Cake
coolers would be ideal), cover with muslin or mosquito netting and
place the cut tomatoes on it- lightly cover with muslin or netting
to keep off the dust and insects. Make sure the air can circulate
around all pieces of fruit and underneath.
Place out in the sun as early as possible and check after a couple
of hours - turning fruit as necessary. Bring inside before all the
heat goes out of the sun. The trays may need to go outside again
the following day or two. Depends on how they have dried.
Make sure that there is no moisture left in the fruit and they
have cooled down before placing in airtight containers or plastic
bags for storage. Keep in a cool place. Check for moisture content.
Drier
Using a commercial food drier, the method is similar to the point
of placing on trays. Place trays in the machine and dry for 8-10
hours. Remove from trays when there is no moisture left in the fruit.
Cool fruit and place in airtight containers or plastic bags. Store
well.
To use:
Marinated Tomatoes
Reconstitute some of the tomatoes with a little hot water. Leave
for aprox. 30 minutes and drain well. Place tomatoes in a jar and
pour over a mixture of Light Olive oil, (I prefer this but you can
use Olive Oil), pinch Salt, and pinch of Italian Herbs and crushed
clove of garlic. Leave for a few hours till flavours mellow. Keep
well in the fridge for a week or more.
Great with biscuits and cheese. They have been a winner in this
house.
Use the prepared dried tomatoes in other dishes as well. Gives
a more mature tomato taste.
4. Tomato Puree
Choose the fruit and wash well. Roughly chop, leaving skins on.
Cook up well for ¾ hour. Let cool somewhat and place in colander
and strain out skins and seeds.
Return tomato juice to the saucepan and bring to boil and reduce
the tomato juice down until thickened. A little sugar and salt can
be added at this stage but if it to be used in cooking adjust the
seasoning then. This can be frozen at this stage.
Tomato Juice
The strained tomato juice makes a very refreshing drink. Place
some of the strained juice in a jug and add salt, a little sugar
and pepper to taste. Serve with ice cubes. Add a sprig of mint.
Tomato Paste
If you want to make Tomato paste continue cooking the puree until
the consistency is very thick. Bottle in sterilized bottles whilst
hot, adding a little olive oil on top and place the lid on tightly.
Keep in the refrigerator.
5. Tomato Chutney or Relish
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1.5 kg tomatoes
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2 tablespoons mustard
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2 small cucumbers
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1 ½ tablespoons salt
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180gr sultanas
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375 gr. brown sugar
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4 large apples
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1 ½ teaspoons ground ginger
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3 large brown onions
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2 large cups brown vinegar
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Method.
Chop all ingredients and place in large pan (preferably stainless
steel). Bring to boil then simmer about 2 hours or until thick.
Add more vinegar if necessary it chutney is too thick.
Bottle when cold.
Tomato Jam and Sauce
Recipes
I will provide later on in another segment, or if you need them
now just email me and I will get back to you.
Happy cooking.
Betty.
If you have any comments, requests for different preserving tips
or ways to use excess vegies that you have grown, feel free to contact
me c/- The Vegetable
Patch and I will endeavor to answer them.
Betty.
Last updated
23 October, 2008
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