We show you everything from the tomato harvest, to after-ripening and correct storage, to canning and preserving the delicious fruit.
Since we now know tomatoes almost exclusively from the supermarket around the corner, it is difficult for us to assess the right degree of ripeness. If you have the luxury of growing tomatoes in your own garden, you should also take advantage of harvesting the tomatoes when they are ripe. This gives the plant enough time to put energy into the aroma of the fruit. First of all: There are also situations in which the tomatoes should be harvested when they are unripe or before they are fully ripe. But more on that later.
Determining the degree of ripeness of tomatoes correctly
The tomato harvest here in this country usually starts at the end of July. When the tomatoes are ripe, the color of the skin is strong. Fruits and the sepals at the fruit base exude some intense and pleasant fragrance. Beef and ox heart tomatoes in particular are now yielding a little under pressure. If these factors apply, we recommend harvesting. Tomatoes love sun and heat, so they should not be refrigerated, but kept in a cool, dark place. This way they can be kept for a few days.
Reripe unripe tomatoes and store them correctly
As indicated above, there are times when almost ripe tomatoes should be harvested early. The most obvious case is autumn before the first night frosts appear. But it can also be harvested before announced and extended periods of rain or an upcoming vacation. Tomatoes ripen well. Place the fruit on a dry, light-colored window sill and provide a soft, moisture-absorbing surface (kitchen towel or similar).
After two to three weeks, the fruits have ripened and should no longer be green. If the tomatoes are still green, although they are varieties that should actually be red or yellow, we do not recommend eating them. Unripe fruits and other plant parts contain the poisonous solanine. ThatAlkaloid causes a sore throat in small amounts. Higher doses can lead to vomiting, convulsions and, in extreme cases, death. However, as long as you don't eat green tomatoes in large quantities, you're on the safe side. Small children tolerate solanine less well, which is why you should definitely remove the stalk of the tomato.
Preserving: preserving tomatoes
Once you've had a taste for homegrown tomatoes, you can't get enough. However, the harvest sometimes quickly exceeds one's own requirements. The popular vegetable can be preserved in various ways. One of the best-known is probably drying: especially in the Mediterranean countries, you often see tomato halves drying in the sun. In grandmother's time, the excess harvest was often pickled or preserved. Canning and pickling works well if you don't like the slightly firmer texture of sun-dried tomatoes. If you often need tomatoes for cooking, you can also freeze or preserve them. Check out our article on preserving tomatoes for more details.
Did you know that tomatoes are perennials? Find out how to overwinter tomatoes in our special article.