Harvesting & Preserving Tomatoes
Harvesting Tomatoes
Are you ready to enjoy the fruits of your labor? Harvesting your tomatoes is easy! Here's how to do it:
Timing: Tomatoes are ready to harvest when they are shiny and glossy and give a little to a touch. Only pick when fully ripe. Each variety will have its own color. Best time of the day is in the morning before the heat of the day sets in.
Picking: Simply snap off with your fingers or use scissors to cut them from the vine. Be gentle to avoid damaging the plants.
Harvest Regularly: Harvest regularly to encourage continued production. Tomatoes left on the vine too long can become soft and mushy.
Preserving Tomatoes
Maximizing Your Tomato Harvest: Storage and Freezing Tips
Now that you've successfully harvested your tomatoes, you might be wondering how to preserve their freshness for future enjoyment. Whether you've harvested a bountiful crop or simply want to extend the shelf life of your tomatoes, proper storage and freezing techniques are key. Let's dive into some tips to help you maximize the lifespan.
Storing Fresh Tomatoes:
Refrigeration: The first step in preserving your freshly harvested tomatoes is to refrigerate them within a day of harvest. Wipe them and place on the top shelf near the door. They will last about 5 days in the refrigerator.
Moisture Control: To prevent moisture buildup and spoilage, avoid washing the tomatoes until you're ready to use them. Excess moisture can accelerate deterioration, so it's best to keep them dry until they're ready to be eaten.
Freezing Tomatoes:
Blanching: Blanching is a crucial step in preparing tomatoes for freezing, as it helps preserve their color, texture, and nutritional value. To blanch tomatoes, bring a large pot of water to a boil and prepare an ice water bath. Meanwhile, Once the water is boiling, add the tomatoes to the pot and blanch them for 60-90 seconds, depending on their size. Immediately transfer the blanched tomatoes to the ice water bath to stop the cooking process.
Draining and Drying: After blanching, drain the tomatoes thoroughly, remove the core and stem. Pat them dry with paper towels or a clean kitchen towel. Removing excess moisture before freezing helps prevent freezer burn and ice crystal formation.
Packaging for Freezing: Once the tomatoes are dry, transfer them to freezer-safe bags or containers. For optimal results, remove as much air as possible from the packaging to minimize the risk of freezer burn. Label the bags or containers with the date and contents before placing them in the freezer.
Tips for Freezing Tomatoes:
Portion Control: Consider portioning the tomatoes into smaller quantities before freezing. This allows you to thaw only the amount you need for a particular recipe, reducing waste and ensuring optimal freshness.
Use Within 12 Months: While properly frozen tomatoes can retain their quality for up to 12 months, it's best to use them within the first few months for the best flavor and texture.
Canning Tomatoes:
Canning is the most popular method of preserving tomatoes. To learn more about this, buy a book specifically for this type of preservation. You would need 2-1/2 to 3-1/2 pounds of tomatoes per quart.
Use good quality canning jars and lids. Make sure they are clean and sterile.
Blanch (see above) for 30 seconds. Remove skin, core and cut in half. Fill jars with tomatoes and add lemon juice. Seal and process. Check the seal.
By following these storage and freezing tips, you can enjoy the fresh taste of tomatoes long after the harvest season has ended. Experiment with different cooking methods and recipes to make the most of your preserved tomatoes.
