Ask Chef Walter: Preserving tomatoes in the summer. How to do it. – Walter Potenza

by Executive Chef Walter Potenza, contributing writer

Dear Friends:

Fresh tomatoes in the summer are a culinary treasure, bursting with vibrant flavors and a juicy texture that embodies the season’s essence. These sun-ripened gems are not only a delight for the taste buds but also a powerhouse of nutrients, rich in vitamins A, C, and K, as well as antioxidants like lycopene. The value of fresh summer tomatoes extends beyond their health benefits; they are incredibly versatile in the kitchen, enhancing a variety of dishes from simple salads and refreshing gazpachos to savory sauces and rustic bruschettas.

Their natural sweetness and acidity bring balance and depth to recipes, making them a favorite among chefs and home cooks. Moreover, enjoying locally grown, fresh tomatoes supports sustainable agriculture and local farmers, fostering a connection to the community and the environment.

However, preserving them is another task that requires tenacity and know-how.

Preserving fresh tomatoes in a jar is a convenient way to ensure you always have the taste of your garden harvest at hand, no matter the season.

Here’s a step-by-step guide to canning tomatoes:

Materials Needed

• Fresh, ripe tomatoes
• Mason jars with lids and bands
• Large pot or canner
• Jar lifter
• Canning funnel
• Ladle
• Citric acid or bottled lemon juice
• Salt (optional)
• Large bowl
• Ice water
• Paring knife
• Dishtowel

First, prepare the jars by washing them with the lids and bands in hot, scent-free, soapy water. Then, sterilize the jars by immersing them in a large pot of boiling water for 10 minutes and maintaining their warmth until they are ready to be utilized.

When preparing the tomatoes, wash them thoroughly and remove any stems and blemishes. Ripe, firm tomatoes are best for canning, as they will hold their shape and flavor better during the canning process.

To blanch and peel the tomatoes:

1. Begin by bringing a large pot of water to a simmer.
2. Prepare a large bowl of ice water.
3. Drop the tomatoes into the boiling water for 30-60 seconds until the skins split, then transfer them to the ice water to cool.

Once cooled, peel the skins off with a paring knife.

Remove the cores and cut the tomatoes to prepare the jars for filling. Subsequently, add one tablespoon of bottled or fresh lemon juice (or 1/4 teaspoon of citric acid) to each pint jar to elevate the acidity, thus ensuring the safety of the canning process. Pack the tomatoes into the hot jars, leaving 1/2 inch of headspace. For heightened flavor, incorporate 1/2 teaspoon of sea salt. Employ a small rubber spatula to eliminate air pockets, then meticulously cleanse the jar rims with a fresh, moistened cloth. Finally, place the lids on the jars and screw on the bands until fingertip tight.”

1. Place the jars in a canner or a large pot with a rack at the bottom to process them.
2. Add enough water to cover the jars by at least 1 inch.
3. Bring the water to a rolling boil and process the pint jars for about 35 minutes and the quart jars for 45 minutes. If needed, adjust the processing time for altitude.

After processing:

1. Turn off the heat and let the jars sit in the water for 5 minutes.
2. Carefully remove the jars using a jar lifter and place them on a dish towel to cool down.
3. Remember not to tilt the jars.

“After 24 hours, it’s important to check the seals to ensure your canned tomatoes are safe. The lids should not move up and down when pressed. After that, you can remove the bands, give the jars a good clean, label them, and then store them in a cool, dark place for a whole year of safe and delicious use. Enjoy your tasty tomatoes!”

Canned tomatoes, a year’s worth of your garden’s bounty, can be enjoyed in countless ways. From soups to sauces and countless recipes, canned tomatoes will add freshness and flavor to your dishes throughout the year!