Tomatoes are rich in vitamins C and A, essential for a healthy diet. Select tomatoes that are firm, glossy, and plump. Avoid those that are diseased, soft, bruised, cracked, or otherwise damaged. Purchase tomatoes at various stages of ripeness, then use the ripest tomatoes first. If the fresh tomatoes you purchase will be canned, follow these recommendations to help ensure a safe product.
Process jars in a water bath or pressure canner.
Various tomato products require different processing times. For processing times and other canning recommendations, contact the Ohio State University Extension Office in your county. To prevent loss of color and flavor, store tomatoes in the refrigerator only after they are fully ripe and then use them within two to three days. Damage may occur when stored below 55 degrees F. Ripening at room temperature after storage in the refrigerator may result in soft tomatoes with a watery consistency. An excess of tomatoes should be fully ripened before they are stored in the refrigerator.