It’s that most wonderful time of the year when tomatoes are in full season. Unfortunately, it overlaps with back-to-school for me, so I am always looking for quick ways to preserve the bounty.
Here’s my favorite way to preserve tomatoes:
Washed, cored, and tossed in a freezer bag. When I need a tomato, I just grab one. When it thaws the skin falls off, so no need to do that in advance (and no boiling water around baby!). I like to store tomatoes this way because I can do small batches at a time. I don’t need to wait until I have a ton to do canning with.
Here’s small-batch canning recipe: Pickled cherry tomatoes.
This makes two quarts, but it is easy to multiply or divide.
- 4# cherry tomatoes
- 3 T each salt and sugar
- 3 C each water and vinegar
- Garlic cloves
Stick a skewer through the cherry tomatoes or cut them in half. Pack them into hot quart jars with two cloves of garlic and 1 t pepper each.
Make brine by boiling water, vinegar, salt, and sugar. Pour over the tomatoes leaving 1/2″ headspace.
Process in steam canner for 10 minutes.
Why not just enjoy tomatoes fresh? I often do, but then I regret it. The darndest thing happens when I eat certain fresh fruits and vegetables: My tongue swells up and is incredibly painful. I have a birch pollen allergy so I’m allergic to fresh foods with similar pollen.