Tomato Preservation Methods Canning Freezing Drying

Instructions:

1. Phase 1: Preparation (All Methods) - Wash all tomatoes thoroughly. Score a shallow 'X' on the bottom of each fruit.
2. Briefly dip tomatoes into boiling water (30–60 seconds) until skins start to peel, then immediately transfer to an ice bath. Peel the skins off and remove the core/stem end. Halve or quarter the tomatoes based on the preservation method planned.
3. A. Water-Bath Canned Sauce: Place peeled/cored tomatoes (approx. 8 lbs for 8 pints) into a large pot. Add half the garlic and basil. Simmer gently, stirring occasionally, until the sauce has reduced by about 1/3 and has thickened (approx. 1.5–2 hours).
4. Crucially, add 2 tablespoons of bottled lemon juice to each prepared hot pint jar. Ladle hot sauce into hot, sterilised jars, leaving 1/2 inch headspace. Wipe rims clean, apply lids fingertip-tight.
5. Place jars in the water-bath canner rack, ensuring water covers jars by at least 1 inch. Bring to a rolling boil and process for 35–40 minutes. Remove jars carefully and allow them to cool undisturbed for 12–24 hours to check seals.
6. B. Flash Freezing: Dice or halve the remaining tomatoes as desired. Spread the cut tomatoes in a single layer on parchment-lined baking sheets and freeze solid (about 2 hours). Transfer frozen tomatoes to zip-top freezer bags, removing as much air as possible. Label and date.
7. C. Oven Sundrying: Slice remaining tomatoes (Romas are best) in half lengthwise. Lay cut-side up on parchment-lined trays. Drizzle lightly with olive oil, sprinkle with salt and pepper.
8. Bake trays in a preheated 200°F (95°C) oven for 6–10 hours, rotating trays every 2 hours, until the tomatoes are leathery but still slightly pliable. Cool completely before storing in an airtight container.