Preserving tomatoes for an extended period without using vinegar or preservatives is possible through methods that focus on drying or freezing. Here are a few methods to preserve tomatoes for up to two years:
1. Sun-Drying or Dehydrating Tomatoes
Drying is one of the best ways to preserve tomatoes without preservatives. Dehydration removes the moisture, preventing bacteria and mold growth.
Method:
- Select ripe tomatoes: Choose firm, ripe tomatoes.
- Wash and slice: Cut the tomatoes into even slices (1/4 inch thick) or halves.
- Drying methods:
- Sun-Drying: If you live in a warm, dry climate, you can sun-dry tomatoes. Place them on drying racks or trays, leaving space between them. Cover them with a fine mesh to keep bugs away. It will take a few days for them to dry fully, depending on the weather.
- Using a Dehydrator: If you have a food dehydrator, set it to around 135°F (57°C) and dry them for 6-12 hours or until they are fully dried.
- Storage: Store dried tomatoes in airtight containers, such as vacuum-sealed bags or glass jars. For best preservation, store them in a cool, dark, and dry place. Vacuum sealing helps prevent moisture re-entry.
2. Freezing Tomatoes
Freezing tomatoes is a quick and simple method for preserving them for long periods. Freezing them without blanching (for certain types) helps maintain flavor and texture.
Method:
- Prepare the tomatoes: Wash the tomatoes, remove the stems, and core them.
- Blanching (Optional): If you want to remove the skin, you can blanch the tomatoes briefly in boiling water (about 30-60 seconds) and then place them in ice water to cool. The skins will peel off easily.
- Freeze whole or chopped: You can freeze whole tomatoes or cut them into pieces. Place them on a baking sheet lined with parchment paper in a single layer, and freeze for a few hours.
- Storage: Once frozen, transfer the tomatoes into freezer-safe bags or containers. Label them with the date to keep track of storage time. They can last up to 2 years in the freezer.
3. Canning Tomatoes (without Vinegar or Preservatives)
Canning tomatoes requires proper sealing to prevent bacterial growth, but it can be done without adding vinegar or preservatives by following the recommended canning process.
Method:
- Select fresh, firm tomatoes: Choose tomatoes that are ripe but not overripe.
- Sterilize jars: Wash jars and lids in hot water, then sterilize them in boiling water.
- Prepare tomatoes: Remove skins by blanching or core them for a smoother texture. You can also use crushed tomatoes.
- Pack tomatoes into jars: Place tomatoes tightly into jars. You can pack them whole, diced, or crushed.
- Seal jars: Leave a small amount of headspace at the top of the jar, then seal them with sterilized lids.
- Process in a water bath: Process jars in a water bath canner for the recommended time (usually around 40-45 minutes depending on the size of the jars and altitude). This step ensures that the jars seal properly.
- Storage: Once sealed and cooled, store the jars in a cool, dark place. Properly processed canned tomatoes can last for up to 1-2 years.
4. Tomato Paste or Puree Storage (Frozen)
Another option is to make a tomato paste or puree, which can then be frozen.
Method:
- Cook tomatoes: Cook fresh tomatoes down into a thick paste by simmering them until the water evaporates. You can add salt for flavor but avoid preservatives.
- Freeze: Once you have a thick paste or puree, portion it into freezer-safe bags or containers, leaving some space for expansion. You can freeze them in ice cube trays for easy portioning.
All these methods allow you to preserve tomatoes for extended periods without using vinegar or preservatives. Ensure proper storage conditions (cool, dark, and dry for dried tomatoes or a deep freezer for frozen tomatoes) to maximize their shelf life.