Fresh tomatoes for 2 years, without vinegar: the infallible method of making them last so long
Easy Homemade Canned Tomatoes Recipe
Ingredients
7 kg fresh tomatoes, preferably fleshy
Fresh basil, depending on your taste, for a perfumed touch
Boiling water for sterilizing jars
Preparation time
15 minutes
Cooking time
30 minutes
Shelf life
Up to 2 years
Preparation of the Tomatoes
Start by washing the tomatoes thoroughly under clean running water. Remove any stems or damaged spots. Cut the tomatoes into medium sized slices. Place the slices in a blender and blend until you obtain a slightly coarse, sandy textured puree. This texture helps preserve the natural body of the tomatoes once cooked.
Cooking the Tomato Puree
Pour the fresh tomato puree into a large, deep saucepan. Place the pan over medium heat and bring it slowly to a boil. As the puree heats, foam will rise to the surface. Skim this foam regularly using a spoon and discard it. This step keeps the final product clear and improves both flavor and storage quality.
Allow the puree to continue simmering for several minutes, stirring occasionally to prevent sticking. This reduces excess water and concentrates the natural tomato flavor, creating a rich and balanced sauce suitable for long term storage.
Filling the Jars
While the puree is cooking, prepare your jars. Submerge clean glass jars and their lids in boiling water for several minutes to sterilize them thoroughly. Remove them carefully and place them upside down on a clean towel. Let them air dry completely.
Once the tomato puree is hot and ready, fill each jar carefully, leaving a small space at the top. Add a few fresh basil leaves into each jar for aroma and flavor. Wipe the rims clean to ensure a proper seal.
Hermetic Closure and Storage
Seal the jars tightly with their lids. Place them into a large pot filled with hot water. The water should cover the jars completely. Bring the water to a gentle boil and maintain it for about 30 minutes. This process creates a vacuum seal and ensures safe long term preservation.
After boiling, remove the jars carefully and place them on a cloth in a cool, dry location. Allow them to cool naturally without touching the lids. Once completely cool, store the jars in a dark cabinet or pantry.
Essential Precautions
For long term safety, inspect your jars regularly. If you ever notice an unusual color, an off smell, leakage, or a bulging lid, discard the contents immediately. Do not taste them under any circumstances.
Caution. A poorly sterilized jar can become a breeding ground for harmful bacteria. Always follow each step carefully to guarantee a safe and successful result.
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