Tomatoes can be red, orange, orange-pink or yellow when ripe. Select tomatoes that are firm, glossy, smooth and plump. Avoid those that are soft, bruised, cracked or damaged. Once fully ripened, tomatoes should be stored in a cool area at 55-58°F. A ripe tomato may be stored in the refrigerator for 2-3 weeks. Do not place tomatoes in the refrigerator unless they are fully ripened.
Due to many variables, such as moisture content, size and variety, the
following recommendations are approximate only:
One medium tomato has only 35 calories and is rich in vitamins C and A.
To ensure safe acidity in canned tomato products add:
Pints: 1 T lemon juice or
1/4 t citric acid
Double for quarts.
| Spaghetti Sauce Without Meat (Yield: about 9 pints) 30 lbs tomatoes 1 cup chopped onions 5 cloves garlic, minced 1 cup chopped celery or green pepper 1 lb fresh mushrooms, sliced (optional) 4 1/2 t salt 2 T oregano 4 T minced parsley 2 t black pepper 1/4 cup brown sugar 1/4 cup vegetable oil Caution: It is dangerous to increase the proportion of onions, peppers or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. If desired, saute onions, garlic, celery or pepper and mushrooms in vegetable oil until tender. Combine sauteed vegetables and tomatoes and add remainder of spices, salt and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process. | |||||||||
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Canning Tomatoes HYG-5336
Canning Tomato Products HYG-5337
Selecting, Storing and Serving Ohio Tomatoes HYG-5532
Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.
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Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
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