Preserve Fresh Tomatoes for 2 Years — No Vinegar Needed

 

This natural preservation technique lets you store fresh tomatoes for up to 2 years without using vinegar. It’s ideal for making homemade sauces, soups, or seasoning — especially in the off-season.

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Ingredients (for 3 jars of 2L each):

• 7 kg ripe tomatoes

• Fresh basil (to taste)

• Boiling water (for jar sterilization)

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Preparation Time:

• Prep: 15 minutes

• Cooking: 30 minutes

• Shelf Life: Up to 2 years

Instructions:

Instructions:

1. Prepare the Tomatoes

   • Wash, slice, and blend the tomatoes into a smooth purée.

   • Pour the purée into a large saucepan and bring to a boil.

2. Boil and Skim

   • Skim off any foam from the surface.

   • Let it boil for a few more minutes, then remove from heat.

3. Sterilize the Jars

   • Boil the glass jars and lids in hot water for a few minutes. Let them dry completely.

4. Fill the Jars

   • Optional: Pierce whole tomatoes with a fork and add to jars.

   • Pour in the hot tomato purée and add fresh basil.

5. Seal and Vacuum

   • Close jars tightly.

   • Place them in a large pot of boiling water, fully submerged, for 30 minutes to create a vacuum seal.

6. Cool and Store

   • Remove from water and let jars cool.

   • Store in a cool, dry, dark place.

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Tips for Success:

• Use very ripe tomatoes — the stem should come off easily.

• Check that the jars remain sealed, and no change in smell or color occurs over time.

• If any jar appears spoiled, discard it immediately.

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How to Use Preserved Tomatoes:

• Spaghetti or pasta sauce with basil

• Pizza base

• Soup base or stews

• Homemade condiments or dips