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The best season of year, preserving tomatoes

ladyfontPosted for Everyone to comment on, 5 years ago4 min read

In Venezuela like all countries in the world there is a harvest time of all the fruits of the earth. In the first trimester of the year we harvest tomatoes, carrots, pineapples, peppers, aubergines, courgettes, beets, etc. All should be economical but some farmers take advantage of the crisis in which we are submerged. This week I was able to buy tomatoes and peppers at a very good price, considering the situation. In this period I like to store many vegetables to have for the rest of the year, I hope I can make enough to keep the peppers for the hallacas, I like to take advantage of the harvest of tomatoes and peppers, also the aubergines pickles feed you during the year, you only need an arepa to enjoy it. </ div>

I had the experience of living in England for many years and from the English I learned many good things, one of them is to be prepared for the times of storms, my neighbor had cabinets full of jars filled with different kind of vegetables. Her mother and she, as a child, lived part of the times of the Second World War, she did not teach me to prepare these things but she gave me the example. I always saw her with her husband harvesting and caring for the pear and apple trees, she was a prudent woman. Here in Venezuela we don't preserve the mangoes and we have full trees everywhere, now is when we are becoming aware of the situation, we are having orchards and we are raising animals, it is a valid and rewarding experience.

Preservation of tomatoes

I used 45 tomatoes in a very good condition.

I am preparing the easiest recipe for preserving tomatoes, wash them, don't peel, I cut them in 4 parts and I cut the white part from the center

Put in a saucepan the quantity of water of 1 jar for every 5 tomatoes, add 1/4 of a cup of sugar, and 1/2 cup of vinager.

When the water boils place all the tomatoes and cook for 10 minutes.

Directly from the saucepan fill the jars that are already sterilized and hot.

Place the lids that are in the alcohol solution, put the jars in the hot water and cook for 40 minutes.

Here I leave you the link of my recipe of preservation of aubergines so that you can see the whole process:

https://steemit.com/food/@ladyfont/auverginesarearichsourceofantioxidants-tnt7y97g9o

Preparation of the jars

Storing foods in used jars

Wash the jars with washing-up liquid and freed them of grease and of any dirt. Put them to boil for about 30 minutes, separate them with cleans cloth. Then take them out and put them up side down on a clean towel. Wash the bottle lids with the same soap but don´t boil because they will damage, just put them in a solution of alcohol 70%.
Note: The food you are going to store and the jars should be hot and must be filled inside the container that you are going to use for boiling the jars and the water in the container should be hot too, so that there will not be a thermal shock. When filling the jars use clean tools sterilized, take the lids with kitchens clamps and shake them and cover the jars. The level of water should be up to 2 centimeters fom the half, don't cover the jars, put towels between them so they don't touch and boil for 30 minutes from the time the water started to boil. Take the jars out and put them upside down on a clean cloth and leave them in that manner till cool. The lid should be concave. Rotulate them and keep in a dark place.
In the case of the chimichurri the jars are filled with the food at normal temperature and the water in the container should be cold too because this is not a cooked food. The water level in the container must be to half of the jars, boil for 30 minutes.

If you follow the steps of sterilization they will last 1 year. You can use them to prepare sauces and for any other preparation, you can take the skin off with a fork before using.

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