September Challenge: Save the tomatoes!

Why did we think it was a good idea to plant 10 plants or maybe 100 tomato plants?

Did we imagine ourselves surrounded by beautiful tomato salads or as Pablo Neruda put it in his poem Ode to Tomatoes:

the tomato

star of earth, recurrent
and fertile
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.

Delicious Crown Point tomatoes and fresh cheese with balsamic, from Hudson’s restaurant at our annual Taste of Earth gala fundraiser.

It is now late summer in Ohio, and we see red when the avalanche of fresh tomatoes arrives,  not just red, but also yellow, orange, green, and the color of the fading sunset.  Eating all those tomatoes while they are fresh is a challenge. This is the time when we put summer in a can.

Food preservation may be an art but the science of it teaches us how to do it safely.  It deals with the process of prevention of decay or spoilage of food, allowing it to be stored in good condition for later consumption. Preservation ensures that the quality, edibility and the nutritive value of the food remains intact and that it is not contaminated by pathogenic organisms or chemicals and does not lose optimum qualities of color, texture, flavor and nutritive value.

There are many methods to preserving the harvest, amongst them freezing, drying, vacuum packing, salting and pickling, canning, bottling, smoking, fermenting, using sugar, and even burying in the ground.  So let’s capture that tomato essence and put it in a jar.

Food preserving may be ancient but the internet is not, and in that virtual world you will find numerous sites that teach you the proper way of preserving tomatoes and other summer produce.

Here are some suggestions:

10 Ways to Preserve Food from Ancient to Modern 

The National Center for Food Preservation

OSU Extension Food Preservation Resources

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