Canning Drying Freezing Tomatoes
Altitude Adjustments: Most processing pressures given for canning tomatoes and tomato products are for an altitude of 0–1000 feet. If you are canning at a higher altitude see the accompanying Chart .
Select fresh, firm, disease-free, vine ripened ripe tomatoes, not can soft or overripe ones. Green tomatoes are much more acidic than ripe tomatoes and can also be canned safely.
Use only the best quality Tomatoes.
Choose tomatoes that are ripe, un-bruised and at peak-eating quality.
Prepare foods to be dehydrated as you want them to be served. Apples, for example, may be sliced, cut into rings, or pureed for fruit leather.
Keep pieces uniform in size and thickness for even drying . Slices cut 1/8 to 1/4-inch in thickness will dry more quickly than thicker pieces.
Some foods should be washed before drying. Foods such as herbs, berries and seedless grapes need only be washed before dehydrating.
To prevent browning: try steaming, sulfuring or coating light-colored fruits and vegetables with acids such as lemon juice or ascorbic acid before drying. Steaming or blanching also is recommended for vegetables to inactivate enzymes that cause vegetables to mature, or toughen during drying
Preserving tomatoes: Beyond the jar Burlington Free Press - Alternative ways to preserving the harvest that uses less equipment and time than traditional canning.