How To Preserve Your Glut Of Tomatoes, Red And Green?

August 15th 2014
By: Melanie

If you have experienced a glut of tomatoes this year, then you will need to think of an inventive way of using them throughout winter.

There are so many ways in which you can preserve and use tomatoes during winter months; including making salsa, meat free bolognaise, spiced green tomatoes, pickled green tomatoes, tomato sauce, ketchup, diced and chopped or crushed up tomatoes.

There are two main ways in which you can preserve your tomatoes. One quick and easy way is to freeze them. Just whizz them up in a food processor in 500g bags for use in cooking. The alternative is to store them in jars. The problem with the former is they do tend to go slightly watery, so preserving them in jars does retain more of the flavour and allow you to be more inventive with your crop.

Using a water bath for your jars - in order to preserve your tomato recipes for a long time you will need to make sure you sterilise and seal your jars properly, this is how you can do it:

1)   First of all sterilise your jars, you can do this by boiling the lids and jars in water or I prefer to put them in an oven on 100c for twenty minutes, remember to take off the rubber bands before putting them in the oven.

2)   Then add your ingredients to the jars, making sure you get rid of any air by poking any tomatoes into any spaces with a knife.

3)   Then place your jars into a large casserole dish full of hot water, making sure that the water covers at least on inch above the tops of the jars, then boil for 40 minutes.

4)   Carefully lift the jars out of the water and place in storage.