The tomato crop has been exceptional this year. We love tomatoes, but haven't been able to keep up with eating what the plants are giving us. Here is a sample of today's harvest:
From left:
- Tomato Costoluto Genovese (note, we harvested more after this picture was taken)
- Serrano pepper
- Tomato Black Krim
- Assorted cherry tomatoes
- Jalapeno pepper
Ms. K and I wanted to preserve these as we can't eat them all. Into the freezer with them! Several of the state extension services discussed preserving tomatoes in the freezer. We briefly considered canning the tomatoes, but given the amount we have of a given variety, it would have been much more effort than what it was worth. They'll end up in soup or sauce, being cooked for an extended time anyway!
We settled on a simple approach from the University of Nebraska's extension service. To summarize the University of Nebraska's advice:
1. Select tomatoes
2. Wash tomatoes
3. Cut tomatoes (to remove stem scar)
4. Freeze tomatoes
5. Put tomatoes in freezer bags
Tomato Black Krim ready for the freezer.
Easy and more importantly, within my skill set for food preservation. Maybe canning (with Ms. K's help)? If we have enough of a given variety, it may be worth the effort! We are already considering what to do next year!
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