Preserving Cherry Tomatoes 4 Ways!!
HTML-код
- Опубликовано: 21 авг 2024
- Preserving Cherry tomatoes has been my mission for the last few weeks! Here are 4 easy ways to turn your tomatoes into a shelf stable item you can use all winter.
Come visit our website and blog:
Homestead Blogger | Row & Co. Farms
Link to Azure Standard Natural Foods: www.azurestand...
Link to our Harvest Rite Freeze Dryer: affiliates.har...
Link to the Alexapure Water Filtration System:
www.amazon.com...
Link to our Merch Store: www.bonfire.co...
My affiliate links to my favorite farm and garden products:
a.co/hlw4mb2
Here are links to my favorite kitchen products:
a.co/fJBMzBr
My grandmother used a cabbage leaf or two, and topped it with a clean rock when fermenting.
Tomatoes have been my favorite thing to dehydrate this year! I've been powdering it and its been delicious to add into homemade mayo or anything that needs a rich tomato flavor, I think it will be my go to seasoning this winter when I miss the garden!
Ooooooh! You just got me with the mayo and tomato powder. That sound so yummy! Thanks for the suggestion! ❤️❤️❤️
Cherry tomato preserves,my MIL introduced me to it,delicious!
You will love the freeze dried tomatoes.
Love my tomatoes! All four of these sound so good. Great video, thanks for sharing!
Your welcome Marti! Thanks for being here and sharing your thoughts. I appreciate you! ❤️
I made big bunch of bruschetta and froze it in portions little baggies. When I thaw them out over the winter I will add olive oil.
I LOVE freeze dried tomatoes!!! They're so good you can slice some of your bigger tomatoes, top them with Italian seasoning or just salt and pepper and dry them into amazing chips!!
ETA: I have that same striped shirt 🙃
Hi Helena! Wow that sounds amazing! So that is happening this week! I am going to get some tomato slices going and I am so excited. I don’t know why it didn’t occurr to me to slice the tomatoes up and freeze dry them. Thanks so much for the tip. That why I love RUclips. So much to learn and share. ❤️❤️
Never made salsa before in my life... THIS WAS DELICIOUS!!!!!!!!! Thank you!!!!!!
You are so welcome! Glad you enjoyed it!
You make it super easy! Cute outfit too!
I love your counters
I freeze dry my cherry tomatoes with onion powder, garlic powder salt and pepper and Parm cheese, delicious
The freeze dried tomatoes make a fantastic powder to make paste or sauce!
That’s a great idea! My next batch will be turned to powder! I love all the ideas I’m getting from everyone. I appreciate you watching and taking time to share your thoughts.
Thank you so much for all the tips.
Great demo! I really like your linen blouse too!!
take 2 plastic lids about the same size, put your cherry tomatoes on one put the other on top and cut several at once, speeds things up a bit
Great video! Thank you Julie!
I’m new at this and you are a great teacher 🌻
Julie these videos have been great! I especially like the recap at the end! ❤️ ya sis, Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
9:25❤ AWESOME!!!
Great methods. Thanks for sharing.
So yummy ❤❤
That salsa sounds so good. My husband and I have been using our cherry tomatoes for habanero salsa lately since we have been getting so many of them which is a great problem to have 😉. I dehydrated some more and plan to use them to make a small batch of sun-dried tomato purée and add some of my basil. It sounds pretty good. I can see some zucchini noodles with some of this purée 😋 We shall see how it turns out. Love today’s video. Great ideas Ms Julie!
That all sounds fabulous! Although habaneros may be a bit too spicy 🥵 🌶 for me! I can t handle much past a jalapeño and barely a cayenne. But this sun dried tomato purée has me intrigued. Please tell me more. I feel like I’m probably overthinking it but what exactly do you do to make it? I need to know. ❤️
@@RowCoFarms I puréed 2 cups each of basil and parsley, 1/3 cup each of toasted walnuts and chopped sun dried tomatoes (not oil packed). 1 garlic clove, 1/2 tsp of kosher salt, 1/2 tsp of red pepper flakes and 1/2 tsp of lemon zest. With the food processor running, I gradually added 1/2 cup olive oil. Then I stirred 1/2!cup of grated Parmesan. I honestly thought it would be more red. Next time, I think I would add more of the sun dried tomatoes and maybe a little less basil 🤔. But it was delicious.
Lots of choices thanks Julie for sharing
Your welcome! Glad you liked them!
I really loved the salsa idea! I just love tomatoes! I have never eaten the fermented tomatoes!! Ty for the video! I love your kitchen!
Love your channel. I’m glad I found it. You show us many ways to preserve our vegetables.
I dry my tomatoes in the oven then freeze them......placing the whole tray in the freezer so they don't stick together them bag them up. They're delicious thawed and tossed with pasta, I prefer they're not so oily
How do you dry them?? Low temp?
@@moochieeats1909 Cherry tomatoes whole (they turn out like raisins), Roma's and Early Girls, cut in half or approximate same sizes. All get a spritz if olive oil (keeps them juicy) and a shake of salt. Set oven 150 degrees for about 8 hrs. I usually put them in before bed and they're perfect when I get up! Then I freeze them as above.
Love it! Fermented salsa is so yum
I couldn’t agree more!
thank you Julie! I can't dehydrate enough tomatoes for my husband, he loves them. It's been so humid up here I have been bumping my dehydrator up to 125/130! I love that vertical striped top, looks comfortable and cool. Everything looks amazing!
Hey there my friend! I can relate to the humidity problems! It’s been so damp here that everything just feels sticky all the time. Ready for a little bit of a cooler temp in the fall. It’s been a brutal summer. Glad you are getting some harvests and are enjoying lots of cherry tomatoes 🍅! Hope y’all are doing well. ❤️❤️
I love this!
Thank you ma’am! ❤️
Thank you.very much! This was meant to come up. I never saw you before, but just subscribed from listening to just one of your videos. I was going to look up what to do with the cherry tomatoes. Someone gave me a cherry tomato plant he thought was Roma. It was the darker cherry tomatoes a friend said he calls ' chocolate tomatoes '. I just know they are delicious and keeping seeds. The one plant went crazy. Thanks again.
Thank for being here Donna! I appreciate you watching and taking time to comment. Glad you got some cherry tomato inspiration! ❤️
Could you please cut a freeze dried tomato? I can't imagine what the inside looks like. I love the idea of a freeze dryer but I'm still on the fence about how much it will save us and is it worth the cost. Could you please do a favorites video of the items you like most freeze dryed and dehydrated? I'm new to fermenting except for the sauerkraut my grandmother used to make. Thank you for letting us ask you questions and taking us on this journey with you. Have a great weekend. Isn't this little cool snap in August the best?
Thank you!! I need to do some preservation ASAP. I dehydrated some already. I like your idea of freezing some for pasta sauce or making a quick salsa. Thank you!
Great job!
Thanks so much! I appreciate you watching. ❤️
You can put a raw egg into the top to test the amount of salt. If it floats theres enough salt.
I putmycherry tomatoes in my nutra class and then make the puree into tomato sauce. They work great for sauce ith skins help thicken the sauce.
Youre such an earthy wonder! Lot your style and content. Subscribing in a min :) (as i many cherry tomatoes (canned
Hi Christine! Thank you for joining us! I appreciate you being here and taking the time to comment. I hope I gave you some inspiration on what to do with all those cherry tomatoes! They always seem to overflow this time of year. 🍅
How long can you keep the tomatoes in oil?
11:42 Easy Salsa
You can use a mason jar to weigh everything down.
That’s a great idea too! I will definitely use that idea next time I have this situation come up. Thanks for sharing. ❤️
I saw you put in lemon juice. How much? How long did you bathe them? I'm new to canning, thank you.
Do you let the veggies for the salsa cool down before emulsion or do it when they’re still hot?
I thought that when you fermented cherry tomatoes you were suppose to take a toothpick and jab 4-6 holes in each one so that the flavors go all the way through.? Am I wrong?
What kind of recipes do you make with the oil and tomatoes?
how did the fermented ones taste?
I don’t eat them plain like that. I don’t like the way they burst with all those sour juices. I prefer to take them out and blend them up with other ingredients to make salsa. They don’t taste bad. It’s a texture thing for me. Hope that helps.
great job!! question....if dehydrated foods don't need to be refrigerated & olive oil doesn't need refrigeration, why do you put the dried tomatoes in olive oil in the fridge? wouldn't it be shelf stable? l'm asking because l'm trying to preserve as much as l can that is shelf stable.
Hi! Thanks for watching and great question! I store in the fridge because since it’s not sealed and processed to remove oxygen then it can go rancid on the shelf. Once you introduce the two together their is a much greater chance of bacteria, mold, and oil turning rancid. They must be stored in the fridge. But you could just store plain dried tomatoes on the shelf. They won’t be quite as soft when you use them but then will still be tasty. You could soak them in warm water first to get them softer before use. I hope that helps answer your question. I appreciate you being here and taking time to share your thoughts. ❤️
makes sense, thanks for explaining. l just subscribed, looking forward to more of your videos!
can you add cilantro to canned salsa
hi, after 5 days of fermenting, do you remove the weighted ziploc bag before putting in the frig? do the tomatoes need to be below the brine in the frig? thanks
Hi there! Thanks so much for watching. Yes I remove the plastic bag and weights once fermenting is done. Once it’s fermented and placed into cold storage the chances of mold are low. I hope that helps answer your question.
Did you steam can?!
No I dont have a steam canner. I use a water bath canner.
Do you need to pierce the cherry tomatoes before the fermenting process so the brine can penetrate them?
Hi! Thanks so much for watching and taking time to comment. There is no need to poke the tomatoes. The brine will get in! If you poke them then they get mushy because too much brine gets in and then the juice and seeds leak out. I would make sure to only use completely intact tomato’s without no splits or holes for that reason. Hope that helps answer your question. Thanks for being here.