Once your summer tomatoes reach the height of production, you’ll find yourself overwhelmed with more tomatoes that an entire city could eat in a month.
It’s virtually impossible to consume all of the fresh tomatoes that are produced on just a handful of plants before they begin to rot; so, what’s a gardener to do?
Especially those who over-planted by a landslide?
Store them for the winter, of course!
(We also have our 6 Ways to Use Up a Bumper Crop post, too!)
Storing Tomatoes In Wood Ash: Have Fresh Tomatoes All Winter Long!
One intriguing method of tomato preservation is storing tomatoes in ash; it’s something that has started to die out, and is nearly unheard of.
This post on the Permies Forum is an excellent place to start learning about this practice.
The best part about this method is that it does not require electricity, or a stove for that matter!
When the tomatoes are stored in wood ash, their shelf life is greatly extended.
Some speculate that this is due to the environment being difficult for bacteria or fungi to thrive in, which keeps the fruit safe from spoilage.
However, you must have perfectly clean fruit, with no blemishes or cuts; the fruit must also be firm rather than soft.
Tomatoes must be in their prime for this method of preservation.
For those that have scars, splits, or are nearing the point of no return, you could opt for a different method.
Freezing Tomatoes Whole: Blank Canvas for Soups, Stews, and Sauces
If you have more tomatoes than you’d like to process into finished meal components, you could simply blanch and freeze them!
Freezing tomatoes is an excellent way to get around canning, whether you’re not in the mood for a hot house, or simply can’t afford the jars yet.
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