Tomatoes are very cheap locally so it is not practical to preserve them. But sometimes there are seasons that the price is high because of very limited supply. And it is better to use fresh tomatoes in cooking than preserved ones like the ones sold in cans. Anyway preserving tomatoes has its advantages also because you will have a constant supply of tomatoes all year round.
Calcium chloride (pure form of “apog”)
How to make Preserved Tomatoes
- Select fresh, firm, fully ripe but not overripe tomatoes. Wash thoroughly in running water.
- Blanch in boiling water for from one-half to 1 minute or in steam for from 2 to 3 minutes.
- Dip in cold water; peel off skin and remove core.
- Pack tomatoes firmly in previously sterilized jars to 1/2 inch from the top. Do not add water.
- Add 1/2 teaspoon salt and 1/8 teaspoon calcium chloride (apog) to each pint jar.
- Exhaust uncovered jar containing the tomatoes at 77 °C in a kettle with water for 15 minutes or approximately 45 minutes from boiling time.
- Water in kettle should not be more than 2/3 of the jar to prevent entrance of boiling water into the jar.
- Seal completely and process in boiling water bath for 35 minutes. Cool and store.