Preserve tomatoes - Instructions for preserving

The Content Of The Article:

Preserve tomatoes - Instructions for preserving: instructions

Aromatic, healthy and always tasty: Anyone who has ever enjoyed tomatoes from their own vine plant appreciates the benefits of red organic vegetables. But many tomato lovers, who grow their favorite vegetables over a wide area, have to ask themselves at the end of their maturity: How can the supply of tomatoes, which goes far beyond the needs of fresh food, be preserved?

Conserve tomatoes - possibilities

Fresh tomatoes do not last long - and lose valuable ingredients when stored. Those who can not process a large amount of tomatoes fresh, must therefore avoid the preservation of the vegetables; There are basically four different options available:
  • 1. The drying
  • 2. The insertion / awakening
  • 3. The cooking
  • 4. The freezing

Conserve Mediterranean - the drying of tomatoes

Drying tomatoes is the traditional way to conserve delicious vegetables. If you want to dry your tomatoes, you should wait until the fruits are ripe and soft; then the sugar content is particularly high and the tomatoes are also full of flavors that can develop optimally when drying. To prepare the vegetables for drying, the following steps should be followed:
  • Opening the tomato with the butterfly cut (the vegetables are almost split)
  • Removing the juice
  • Removal of the gelatinous seed stalls
  • Addition of sea salt
While tomatoes in Mediterranean countries can dry in the warm and dry air, the hobby gardener needs an oven in our latitudes for this process. The tomatoes are generously distributed on a baking sheet, which was previously laid out with baking paper. The vegetables are then dried in the oven for six hours at 90° C.
Note: During the drying process, the oven door must not be completely closed; a wooden spoon, which is pushed into the gap between the door, prevents the escape of moisture. The tomatoes are sufficiently dried when they bend like a tough mass of gum. When pressing the tomatoes with two fingers, moisture must no longer escape. Then the vegetables on the baking sheet must cool down. When stored cool and dry, the tomatoes are particularly good. To extend the shelf life, some rice grains should be added to the storage container to absorb excess moisture.
Tip: If vegetables or fruits are to be dried more frequently, it may be worth buying a professional dehydrator.

Dry the tomato yourself

Dried tomatoes not only taste deliciously pure in antipasti, but can also be further processed, for example, by placing them in olive oil. But inserting is a separate method of preserving, which can be done without prior drying.

Pure or as a vegetable cocktail - picking tomatoes

Selection of tomatoes and storage jars
Those who want to put in the healthy vegetables, in addition to a suitable container and high-quality olive oil, especially quality tomatoes, which should have the following characteristics:
  • high strength
  • robust health
  • high proportion of pulp
  • low number of cores
  • Example varieties: aromatics and beef tomatoes
If you want to place your tomatoes in preserving jars or so-called twist-off glasses, you should make sure that the jars are rust-free and have no dents. With such glasses, the hobby gardener profits above all from the airtight closure. Alternatively, mason jars can also be used. It should be noted here that the rubber rings may only be used once.
It has been proven to completely remove the air from the glasses before filling. This works with the following method:
  • 1. Drizzle the lid with high-proof alcohol (at least 30%)
  • 2. Light the lid
  • 3. Close the lid directly
Sterilizing the preserving jars
To increase the standard of hygiene, it is also worth sterilizing the jars. This works, for example, with boiling water. For this purpose, a large pot is filled with water, then come into the glasses, lids and rubber rings. The utensils then have to cook for about 10 minutes. Alternatively, the sterilization of the glasses also succeeds in the oven. The following instructions are suitable for this:
  • 1. Preheat the oven to 140° C
  • 2. Place the lid and glasses on a baking tray
  • 3. Leave utensils in the oven for 10 minutes
Important NOTE: The rubber rings must not be put in the oven!
Put in olive oil
If the glasses are sterilized, the actual insertion can be made; This is especially easy with olive oil.To ensure that the finished product not only tastes good, but is also healthy, a high quality olive oil should be used. This recognizes the hobby gardener at the following declaration:
  • Marked as "Native Extra"
  • Acidity below 0.8%
  • grassy, ​​fruity note of the oil
  • bitter taste
For the loading process the ripe tomatoes are peeled and the skin is slightly cut in one place. The vegetables are then put in a saucepan and doused with boiling water. After waiting a few minutes, it is quite easy to remove the skin of the tomatoes. Now the layering can be done in the glass. In alternation with various herbs (for example thyme or rosemary), the tomatoes are filled into the glass; then the olive oil can be added.

Put tomatoes in oil

The tomatoes should float in the liquid; however, the vessel should not be filled to the brim. The firmly screwed glasses are then placed in a water bath; For this purpose, a pot of water and the Einmachgefäß is heated at 85 to 95° C for half an hour. After the glasses have cooled, the contents must be drawn in a cool and dark place for about two weeks.

Canning - tomatoes for spicy sauces

Preparation of the tomatoes
Those who have fruit with slight bruises from the tomato harvest and can not use them right away should use them to cook; This is best suited vegetables, which is fully ripe. When cooking, the tomatoes are prepared as follows:
  • 1. Remove the strunk
  • 2. Dice the tomatoes
  • 3. Slowly boil the tomato pieces (half an hour without lid)
  • 4. Add spices like thyme and rosemary
  • 5. Addition of salt

Tip: Even if some pasta fans find the tomato peel annoying, it is advisable, from a health point of view, to work with them; Tomato peels contain valuable phytochemicals that protect the immune system.
Meanwhile, the hot rinsed and clean glasses must be provided. When the sauce is ready, it is poured into the jars. It is important to leave an edge of about one centimeter at the top. Then the lid is screwed tight; now the vacuum has to go. After cooling the glasses store these best in the cool basement.
Note: Before storing it should be checked whether the lid is retracted on the screw jars; if there is no more cracking or the lid gives, the glass is hygienically closed.
Recipe for cooked tomato sauce
For a spicy tomato sauce the following ingredients are needed:
  • 2-3kg tomatoes
  • 4 large garlic cloves
  • 1 bunch of Mediterranean herbs
  • Salt, sweet paprika, three pinches of cayenne pepper
  • 1 tablespoon of sugar
  • 1 shot of high quality olive oil

Bring the tomato sauce to a boil

For the preparation, all ingredients should simmer for at least half an hour in a saucepan without a lid on a low flame. To grind the peel pieces, the pureeing of the sauce is suitable. Subsequently, the mass is filled into the storage jars as described above. For example, if it is used as a pasta sauce, the sauce can be freshly refined, for example with garlic, tomato paste and onions. When tomatoes are boiled or put in, many ingredients are already fixed in advance. However, if you want to preserve as much leeway as possible in the preparation of tomato dishes, the best option is freezing as an optimal way to conserve tomatoes.

Freezing tomatoes - for maximum nutritional content

Although tomatoes can basically be frozen - this type of preservation is only useful if the vegetables are later to be used in cooked dishes; because freezing changes the consistency of the pulp. Soups or sauces can be optimally refined with frozen tomatoes.
In principle, tomatoes can be frozen in different ways:
  • as a whole
  • diced
  • in pureed form
Most hobby gardeners opt for the cube shape if they want to freeze tomatoes. When cutting small, the stalk should also be removed; in addition a skinning of the tomatoes is possible. Then the diced vegetables are divided into small freezer bags, which ideally have a zipper; In this way, the content is hermetically sealed. Not only does this increase the packing density - the tomatoes also thaw up better later. Now the frozen food can be put in the freezer; here it is durable for up to a year.

Freeze tomatoes

Whether frozen, dried, pickled or boiled - to process tomatoes from our own cultivation is always worthwhile. In this way, hobby gardeners not only always have the right ingredients for pasta, pizza or soups ready - but they also do something for their health - for a long gardening life!

Video Board: Canning Tomatoes WITHOUT a pressure cooker and No Water Bath | Useful Knowledge.

© 2019 All Rights Reserved. When Copying Materials - The Reverse Link Is Required | Site Map