SHORT-TERM STORAGE

Short-term preservation methods can keep tomatoes fresh for up to a week. These methods include storing tomatoes at room temperature, using paper or mesh bags, or placing them in the refrigerator.

Room Temperature: Keep tomatoes in a well-ventilated area at room temperature, away from direct sunlight. Exposing fresh tomatoes to direct sunlight can warm the fruit and cause it to soften more quickly. Store tomatoes with the stem scar facing up to help reduce softening and darkening.

Paper Bags: For short-term storage, tomatoes can be kept in paper bags. The breathable nature of paper helps maintain humidity, which is beneficial for the vegetables.

Mesh Bags: Storing fresh tomatoes in mesh bags allows for airflow, preventing moisture buildup.

Refrigerator: Fresh tomatoes can be stored in the refrigerator for up to a week at temperatures between 50°F and 60°F (10°C to 15°C).

LONG-TERM STORAGE

Long-term preservation methods can store tomatoes for up to a year. They include boiling, freezing, dehydration, canning, and picking.

BOILING

Boiling tomatoes, often referred to as blanching, is a heat treatment process that inactivates enzymes, kills bacteria, and helps preserve the tomato's colour and texture. This method enhances the flavour of tomatoes and extends their shelf life. Preserving tomatoes through boiling is simple and requires no special skills. There are several methods to blanch tomatoes, including:

• Water Blanching: Submerge the tomatoes in boiling water for 10 to 30 seconds.
• Steam Blanching: Expose the tomatoes to steam for 10 to 30 seconds.
• Hot Water Bath: Submerge the tomatoes in hot water (180°F/82°C) for 10 to 30 minutes.

FREEZING

Freezing is a simple and effective way to preserve tomatoes until you're ready to use them. This method involves freezing tomatoes at a temperature of -18°C (0°F) or lower to inactivate enzymes, preserve nutrients, and maintain flavour. Tomatoes can be frozen whole, sliced, chopped, juiced, or puréed. Keep in mind that thawed tomatoes may not look appealing in salads, but they are excellent for soups, sauces, stews, and other cooked dishes.

DEHYDRATION

Dehydrating tomatoes is a preservation method that removes water content to prevent spoilage and extend shelf life. This process helps retain the nutritional value, flavour, and texture of the tomatoes. Varieties like Italian, Roma, plum, or pear tomatoes are ideal for dehydration because they contain fewer seeds and more pulp, resulting in higher-quality dried tomatoes. In contrast, varieties such as beefsteaks, which have high levels of gel (known as locular gel) surrounding the seeds, are not recommended for drying. Methods for dehydrating tomatoes include:

Sun Drying: Sliced or halved tomatoes are dried under direct sunlight.

Dehydrator: Tomatoes can be sliced or left whole and dried using a dehydrator machine.

Oven Drying: Sliced or halved tomatoes are dried in a low-temperature oven.

Vacuum Drying: Whole or sliced tomatoes are dried using vacuum pressure.

Freeze-Drying: Tomatoes are frozen and then subjected to vacuum pressure to remove their water content.

Dried tomato products include slices, powder, flakes, and dehydrated chips and can be stored for up to six months while preserving their nutritional value and natural flavour. These dehydrated tomatoes are ideal for cooking, snacking, baking, and as emergency food supplies.

CANNING

Canning tomatoes is a preservation method that involves packing tomatoes into airtight containers, such as cans or jars, and heating them to eliminate bacteria and other microorganisms. This process creates a vacuum seal, which prevents new contaminants from entering the container. Canned tomatoes can be found in several forms, including whole, crushed, diced, sauce, and juice, and they can last for up to 12 months without refrigeration. They are versatile and convenient for many cooking recipes. Additionally, canning helps preserve the nutrients and flavour of the tomatoes, making them a great choice for long-term storage. The following are some canning methods.

• Raw Pack Canning: In this method, tomatoes are packed raw into jars and then heated.
• Water Bath Canning: This method is suitable for acidic tomatoes with a pH of 4.6 or lower.
• Pressure Canning: This method is necessary for low-acid tomatoes or for mixtures that include meat or vegetables.
• Hot Pack Canning: In this process, tomatoes are heated before being packed into jars.

PICKLING

Pickling tomatoes is a preservation method that involves soaking tomatoes in a brine solution made of vinegar, salt, and spices. This creates an acidic environment that inhibits bacterial growth and preserves the tomatoes. The process requires no specialized equipment and is easy to do. Pickling extends the shelf life of tomatoes for up to six months while helping to maintain their flavour and texture. Some types of pickling include:

• Quick Pickling: Fresh tomatoes are pickled in a brine solution for a short period.
• Fermented Pickling: Tomatoes are fermented in a brine solution for several days or weeks.
• Lacto-Fermented Pickling: Tomatoes are fermented using lactic acid bacteria.

Certain tomato varieties, like cluster tomatoes, cherry tomatoes, and Roma tomatoes, have been selectively bred to improve their storage life. However, preserving tomatoes at any time can be beneficial, allowing you to enjoy their delicious flavour and nutritional advantages even when they are out of season.

REFERENCE

Information from https://www.thespruceeats.com/how-to-preserve-tomatoes-2217665

http://www.fcs.uga.edu/extension/food_pubs.php and https://agri.nv.gov/uploadedfiles/agrinvgov/Content/Plant/Good_Agricultural_Practices/ was used in this story