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Introduction:
Tomatoes are a beloved fruit, enjoyed in countless dishes all year round. However, they often have a short shelf life and can spoil quickly, leaving you with a surplus of ripe tomatoes that can go to waste. What if you could preserve fresh tomatoes for up to two years without the use of vinegar or complex preservatives? This simple, natural method allows you to keep your tomatoes fresh for extended periods, perfect for enjoying their rich flavor long after the harvest season.
In this guide, we will walk you through a foolproof way to preserve tomatoes without vinegar, ensuring they stay delicious and safe to eat for up to two years.
Ingredients:
Fresh, ripe tomatoes (about 10 pounds or as much as needed)
1 tablespoon of salt per quart jar
Fresh, filtered water (enough to fill your jars)
1/4 teaspoon citric acid (optional, but recommended for added safety)
Clean, sterilized canning jars with lids (quart-sized works best)
Large pot for blanching
Instructions:
Prepare Your Tomatoes: Begin by selecting firm, ripe tomatoes. It’s crucial to use fresh, blemish-free tomatoes to ensure the best preservation. Rinse them thoroughly under cool water, removing any dirt or residues.
Blanch the Tomatoes: To remove the skins, blanch the tomatoes by placing them in a large pot of boiling water for 30-60 seconds. Once the skin starts to peel off, transfer the tomatoes into a bowl of ice water to cool down quickly. After they are cooled, peel off the skin and remove the stems.
Prepare the Jars: Sterilize your canning jars by boiling them in water for 10 minutes or placing them in an oven set to 200°F (93°C) for about 15 minutes. This step is essential to ensure there’s no bacteria that could lead to spoilage.
Pack the Tomatoes: Cut the peeled tomatoes into halves or quarters, depending on your preference, and pack them tightly into the sterilized jars. Leave about 1/2-inch of headspace at the top of each jar to allow for expansion during processing.
Add Salt and Citric Acid (Optional): Sprinkle 1 tablespoon of salt over the tomatoes in each jar. You can also add 1/4 teaspoon of citric acid to ensure the preservation process is safe, especially for long-term storage. Citric acid helps maintain the tomatoes' acidity levels, preventing the growth of harmful bacteria.
Fill with Water: Fill the jars with fresh, filtered water, covering the tomatoes completely. Leave the 1/2-inch headspace to prevent the tomatoes from spilling over as they are processed.
Seal the Jars: Wipe the rims of the jars with a clean cloth to ensure there is no residue that could interfere with the seal. Place the sterilized lids on top and screw the rings on tightly.
Process the Jars: Using a pressure canner or water bath canner, process the jars to ensure a proper seal and safety for long-term storage. For a water bath, immerse the jars in boiling water and process for 45 minutes. If using a pressure canner, follow the manufacturer’s instructions for the correct time and pressure. The heat will kill any bacteria and seal the jars, ensuring your tomatoes remain preserved.
Check the Seal: After the jars have cooled, check the seals. The lids should be depressed in the center and not pop when pressed. If any jars failed to seal, refrigerate them and consume within a few weeks.
Serving and Storage Tips:
Storage: Store the sealed jars in a cool, dark, and dry place. The pantry or a cellar is ideal. Properly sealed jars can last up to two years when stored correctly.
Serving: Once opened, use the preserved tomatoes within 7 days. The tomatoes are perfect for sauces, soups, stews, or simply as a side dish.
Variations:
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