Tomatoes are popular with hobby gardeners because they grow in the greenhouse, outdoors and even in pots on the balcony. Often a rich harvest has to be processed. Since tomatoes are easy to preserve, larger harvest quantities are no problem.
How to properly can tomatoes?
To successfully preserve tomatoes, you can cook them into chunky sauce or preserve them as whole fruits. Both methods require sterile preserving jars, adding spices and herbs, and preserving in the canner or oven.
Cooking tomatoes in different ways
When preserving tomatoes, use ripe and firm fruits.
Cook tomatoes as a chunky sauce
For five to six medium-sized jars, take about five pounds of tomatoes, a few herbs such as rosemary, oregano and basil, a few cloves of garlic (if desired), pepper, s alt, sugar and a quarter of wine (red or white).
- Wash the tomatoes and remove the green stem,
- Cut them into cubes that are not too small.
- Wash the herbs.
- Peel the garlic and chop it.
- Heat olive oil, fry the garlic and add the tomato pieces.
- Pour some wine.
- Add all the spices and cook for about 30 minutes.
You can now use the finished tomato sauce in chunks or mix it with a hand blender to form a creamy sauce. Use germ-free twist-off glasses. You can ensure that the jars are sterile by boiling them or by heating them in the oven at 100 degrees for ten minutes. Pour the sauce into the jars, up to 1 cm below the rim. Clean the rim of the glass and close the jars with the screw lid. Turn it upside down so that a vacuum can form inside.
If you use jars with swing tops or with rubber and lids, you can also preserve them in the canner or in the oven. In the kettle, the jars are half submerged in water and boiled down at 90 degrees for 30 minutes. Preservation also takes half an hour in the oven at 100 degrees. Here you place the glasses in the drip pan and add 2 cm of water.
The glasses cool down a little in the device and then cool under a cloth on the worktop.
Woke tomatoes whole
- Skin the cleaned tomatoes. To do this, briefly place them in hot water. The shell bursts open and can be pulled off.
- Halve the fruit. If you want, you can also remove the seeds.
- Boil the tomatoes briefly in mild s alted water.
- If you would like to add spices and herbs, you should now cook them with the tomatoes
- Add 2 tablespoons lemon juice to each sterile mason jar. The lemon improves the taste and shelf life of the tomatoes.
- Put the tomatoes and spices in the jars.
- Fill the glasses with the s alt water to just below the rim. Tomatoes and spices should be covered with liquid.
- Clean the rim of the jar and put the lids on.
You can now cook the tomatoes in the canner or oven as already described.
