Tomato juice, sauce and runner beans
Today I preserved over 5kg of tomatoes. I read an article about the best way to preserve tomatoes and they had a way of doing it so you get the juice and the flesh separately. The steps are as follows:
- blanch the tomatoes in boiling water for 45-60 seconds and then place straight in ice cold water.
- split the tomato in 2 and the skins should just easily peel off.
- then quarter and remove the seeds and pulp, place this in a sieve over a bowl (this is where the juice comes from).
- put the flesh in a freezer bag and place in the freezer until future use.
- Bottle the juice and drink freshly chilled or freeze.
The runner beans were chopped diagonally and frozen in freezer bags, I didn't blanch these ones as I want to see if there is much of a difference.
