Our tomatoes are coming in quickly. Normally when I harvest the tomatoes and leave them on the counter they tend to go soft in about 4-5 days. I am trying to make them last a few more days by putting them in a mason jar, pulling a vacuum and leaving them in our fridge.
6 comments:
My Mom and Dad had a produce market and we use to store our tomatoes in a special cooler at 55 degrees. Both to extend their keeping time (dead ripe would keep 5 days) and to preserve their flavor. Cooler temps tended to have an adverse effect on that "vine ripened" flavor we all love.
How do you "pull a vacuum" in a mason jar?
http://goo.gl/ZATqn
Should have googled before I commented -- I see this can be done with a foodsaver, which I believe I've seen you use in other posts related to sous vide and store cheese. You must have the jar attachment?
Thanks!
Yes, I have the jar attachment. It is awesome!
Post a Comment