Fresh tomatoes for 2 years, without vinegar: the infallible method of making them last so long

🥣 Instructions:

1.

Select and Clean Tomatoes

Choose ripe but firm tomatoes with no blemishes.
Wash them thoroughly under running water.
2.

Blanch and Peel

Cut a small “X” on the bottom of each tomato.
Drop into boiling water for 30–60 seconds, then immediately transfer to ice water.
Skins will peel off easily.
3.

Optional: Remove seeds or chop

You can leave whole, halve, or crush.
Some prefer removing seeds, others leave them for more natural flavor.
4.

Sterilize Jars

Boil jars and lids in water for 10 minutes, then air dry upside down.
5.

Pack Jars

Fill jars with peeled tomatoes (whole or chopped).
Press gently to release juices and remove air bubbles.
Add ½ tsp salt per pint (optional).
Add a fresh basil leaf (optional).
Top with either:
Tomato juice from the squished tomatoes, or
Boiling water (if needed to cover contents).
6.

Seal and Process

Wipe rims of jars clean.
Seal with sterilized lids and rings.
Use one of the following:
🔸

Water Bath Method

(for high-acid tomatoes):

Submerge sealed jars in boiling water.
Process for 40–50 minutes (pints) or 45–60 minutes (quarts).
🔸

Pressure Canner

(best for long-term, safest):

Process at 10 PSI for about 25 minutes (pints) or 30–35 minutes (quarts).
7.

Cool and Store

Let jars cool undisturbed for 12–24 hours.
Check lids: they should be concave (no popping sound when pressed).
Label and store in a cool, dark place.
⏳ Shelf Life:

✅ If sealed and stored properly: up to 2 years

✅ Once opened: refrigerate and use within 5–7 days.

⚠️ Tips for Success:

Use only sterilized jars and tools.
Make sure no air bubbles are left in jars before sealing.
Never skip processing step — this ensures long-term safety.
Avoid overripe or damaged tomatoes — they can spoil the whole batch.
Continued on the next page