Farmers markets are a preserver's dream right now.  The market aisles are lined with bushels of tomatoes, boxes of peppers and crates of cucumbers all waiting to be turned into pickles, roasted red peppers and a variety of tomato products. Canning, freezing, and drying are all fantastic ways to preserve the fresh tastes and colors of summer well into the winter months.

This year, I decided to try my hand at preserving more foods for winter, so I went on the hunt for tomatoes. At first, I visited Mill City, but mostly found heirlooms which are better for sandwiches and salads. No big bushels of tomatoes there. So, I drove down to Lakeville's market, which is a part of the St. Paul Farmers Market, and scored big. Multiple farmers were selling bushels of roma tomatoes, which are great for preserving. I purchased 1/2 bushel, about 25 pounds, for $10.  Not bad, huh?

I have not done much canning, but after successfully making strawberry jam earlier this year, I thought I would try canning salsa, but needed some help.  I went to the library and borrowed the ultimate source in canning, Ball Complete Book of Canning and Preserving to make sure I got each step right as I would like to avoid getting sick from botulism through improper canning.



I went into this project being wide-eyed and energetic, but came out of it tired and exhausted.  It is hard work making salsa!  When all was said and done, I had eight pint jars of salsa to enjoy over the next year.



But, I did not stop there.  I had plenty more tomatoes to process and my next project was to make sun-dried tomatoes.  If you have extra tomatoes, I urge you to try this either in an oven as directed below or in a food dehydrator.

1.)  Preheat oven to 160° (or 200° if it will not go as low as 160°)
2.)  Quarter roma tomatoes and place on a rimmed cookie sheet
3.)  Sprinkle with salt and various herbs (I used thyme and basil)
4.)  Place in oven for 10-12 hours without disturbing



When finished, the tomatoes should be dry and shriveled without excess liquid within.  They might be done in stages, so remove tomatoes when dried.  Store in a plastic bag or jar in your cupboard, refrigerator, or freezer, depending on how fast they will be used up.  Add to sandwiches, dips, and dinners.

Another easy way to preserve tomatoes is to slow roast in the oven.  This takes a little more work in the preparation, but it's no fuss after that.



1.)  Peel 10-15 roma tomatoes (place in boiling water for 1 minute, then plunge in ice cold water and peel the skins when cooled).
2.)  Cut tomatoes in half widthwise through the equator of the tomato and push out the seeds.
3.)  Place tomato halves on a rimmed cookie sheet and drizzle with 1/4 cup olive oil.
4.)  Add 10 cloves of smashed garlic and sprigs of herbs (I used thyme)
5.)  Roast at 200° for 12 hours or until tomatoes have lost their water and are dense.
6.)  Let cool and place in a freezer bag or jar and freeze for later use.



These kind of tomatoes are great to toss with pasta, top a pizza, or puree into a sauce.

I still have tomatoes left over, so I will have to think of a few more things to make, but in the meantime, I need to rest!  All that preserving is tiring, but I know come February, I will thank myself for putting in the extra effort.