Tomatoes are popular with hobby gardeners because they grow in greenhouses, outdoors and even in containers on the balcony. A rich harvest often has to be processed. Since tomatoes can be canned easily, larger harvest quantities are not a problem.

Tomatoes can be pickled whole

Cooking tomatoes in different ways

When canning tomatoes, use ripe and firm fruit.

Cook the tomatoes into a chunky sauce

For five to six medium-sized glasses, take about five pounds of tomatoes, some herbs, such as rosemary, oregano, and basil, a few cloves of garlic (if desired), pepper, salt, sugar, and a quarter of wine (red or white).

  1. Wash the tomatoes and remove the green stalks
  2. Cut them into not too small cubes.
  3. Wash the herbs.
  4. Peel and chop the garlic.
  5. Heat olive oil, sauté the garlic and add the tomato pieces.
  6. Pour on wine.
  7. Add all the spices and cook for about 30 minutes.

You can now preserve the finished tomato sauce in pieces or mix it with a hand blender to form a creamy sauce.
Use sterile twist-off glasses. You can get germ-free by boiling the glasses or by heating them in the oven at 100 degrees for ten minutes. Pour the sauce into the glasses, up to 1 cm below the rim. Clean the edge of the glass and close the glass with the screw cap. Turn them 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 a preserving machine or in the oven. The glasses are half immersed in water in the alarm kettle and are boiled down for 30 minutes at 90 degrees. Waking in the oven at 100 degrees also takes half an hour. Here you put the glasses in the fat pan and pour in 2 cm of water.

The glasses cool down a bit in the device and then cool down under a cloth on the worktop.

Whole tomatoes

  1. Skin the cleaned tomatoes. To do this, place them briefly in hot water. The shell bursts open and can be pulled off.
  2. Halve the fruit. If you want, you can also remove the cores.
  3. Briefly boil the tomatoes in mild salted water.
  4. If you would like to add spices and herbs, you should cook them with the tomatoes now
  5. Add 2 tablespoons of lemon juice to each sterile mason jar. The lemon improves the flavor and shelf life of the tomatoes.
  6. Put the tomatoes and the spices in the jars.
  7. Fill the glasses with the salt water to just below the rim. Tomatoes and spices should be covered with liquid.
  8. Clean the rims of the glasses and put the lids on.

As already described, you can preserve the tomatoes in the preserving machine or in the oven.

Category:

Vegetable garden