Food Preservation links, tips and tricks.
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National Center For Home Food Preservation
Exploring America's Food Deserts
At this time, the best way to see upcoming classes open to the public is on the Events page of the Hennepin County Master Gardeners website at https://hennepinmastergardeners.org/events/ or e-mail hcmg@umn.edu to find out when classes may be offered.
Otherwise, check out the UMN Extension Hennepin County Master Gardeners Facebook page for future class announcements https://www.facebook.com/EMGHC/ or check with local Twin Cities’ community ed groups, ie: Minnetonka, Hopkins, St. Louis Park, Minneapolis, Richfield, etc.
Food Preservation: Tomato
There are many different ways we can preserve a tomato: freezing, drying, canning or fermenting. Always select firm, disease-free, ripe tomatoes with deep red color.
Ø Let’s freeze it first.
o Wash and dip in boiling water for 30 seconds to loosen skins. Chill in cold water.
o Take the core out and peel off the skins (some people actually leave the skins on).
o Freeze whole or in pieces by packing into freezer containers, leaving 1” headspace….or use a freezer Zip-type baggie. Seal and freeze.
o Use for cooking or seasoning as tomatoes will not be solid when thawed.
o Keeps about 6 months in the freezer.
Ø Next, let’s dry it.
o Wash and dip in boiling water for 30 seconds to loosen skins. Chill in cold water.
o Take the core out and peel off the skins (some people actually leave the skins on).
o Slice1/2” thick or cut in 3/4” sections; try to keep a uniform size so drying times don’t vary
o Dip in solution of 1 tsp. citric acid/quart water for 10 minutes
o Lay in single layers onto dehydrator trays
o Using an electric dehydrator will take anywhere from 10 – 18 hours to dry at approx. 140 degrees F.
o Test for dryness (crispness) and store
o Can be added to soups/stews; rehydrate and use in salads, sandwiches; make into a powder and rehydrate and use similar to tomato paste; use as a tomato chip
o Keeps about 6 months at room temp or up to a year in the freezer
Ø Canning tomatoes
o Wash and dip in boiling water for 30 seconds to loosen skins. Chill in cold water.
o Take the core out and peel off the skins (some people actually leave the skins on).
o Leave whole or halve.
o To ensure safe acidity, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. (Can be added directly to the jars before filling with product). Add sugar to offset acid taste and add 1teaspoon of salt per quart to the jars, if desired.
o If hot packing: put prepared tomatoes in a large saucepan and add enough water to completely cover them. Boil tomatoes gently for 5 minutes. Fill hot jars with hot tomatoes leaving½-inch headspace.
o The boiling water and pressure canning methods are equal processes with different time/temperature combinations calculated for these products. You MUST follow the processes to ensure a safe product!
o Once the jars are processed accordingly, you will remove the jars from the canner(s) and allow to cool for 12 – 24 hours.
o Checking for a good seal is very important once cooled.
o Canned tomatoes can be used similar to commercially canned tomatoes.
o Shelf-stable for a year.
Ø Fermenting cherry tomatoes
o Select firm, disease-free, barely under-ripe, varied color cherry tomatoes
o Alternate layers of cherry tomatoes with some aromatics such as red onion, or thyme or basil and peppercorns; do not pack into the fermenting container
o Place a food weight on top of the mixture
o Pour brine over that is made of 2 Tbs. salt mixed with 1 qt. water
o Place the lid and airlock onto the fermenting container
o Allow to set on counter for about a week, up to 10 days
o Refrigerate when they have the amount of effervescence you desire
o Great as a snack but also work in any recipes that you would use fresh cherry tomatoes (pastas, salads, etc), just taste before adding additional salt
Will keep in the refrigerator intact about 2 weeks; longer storage they will begin to burst and can be used in cooked dishes
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