Tomato season has hit Kansas, and our tomato plants are in full production mode—meaning tons of delicious garden-fresh tomatoes in just about everything we eat. But even so, we simply have too many to eat them all right now, and I want to save some of this summer deliciousness for later in the year.
Luckily, we have a food-freezing guide in our July/August issue, so I was ready to preserve some of our ripe fruit. Last year was the first year we had tons of tomatoes and I planned to try my hand at canning, but having a baby in the middle of August squashed those plans. So this is my first year of experimenting with preservation methods. I decided to try the very easy instructions for stewing tomatoes Barbara Pleasant recommended in our Guide to Freezing Food (instructions below).
I thought the peeling part would be a task, but it was actually incredibly easy. After being dunked into a big pot of boiling water, the skins peeled off easily. Then I dumped out the water and put the quartered tomatoes back into my stockpot over medium heat. 20 minutes of cooking and voila—supersimple stewed tomatoes bursting with flavor. I started with probably 30 tomatoes and got six 8-ounce jars of stewed tomatoes. I put them in the freezer this time because I was in a rush. Next time I’m going to try water-bath canning so I don’t have to worry about defrosting before using.
1. Put fresh tomatoes in boiling water for about 30 seconds. Let cool briefly and peel loosened skins.
2. Cut into quarters, put into a large pot over medium heat and add about a cup of water.
3. Cook for 20 minutes, then turn off heat. Let cool, transfer to jars and either freeze or can.
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