Fresh tomatoes for 2 years

Here’s an infallible method that can keep tomatoes fresh for up to 2 years without vinegar, focusing on sterile, airtight preservation:

🛑 Important Safety Note:

This method must be followed precisely to avoid the risk of botulism or spoilage. Always use clean, sterilized equipment and store jars in a cool, dark place.

✅ Ingredients & Tools

Fresh ripe tomatoes (Roma/plum varieties are best)
Salt (optional – for flavor and preservation)
Large pot
Glass canning jars with new lids (Mason jars or Weck jars)
Jar lifter or tongs
Clean kitchen towels
Blender or food mill (optional, for purée)
Large canner or stockpot for water bath processing

🍅 Step-by-Step Method (No Vinegar)

1. Wash & Prepare Tomatoes

Wash tomatoes thoroughly.
Cut an X on the bottom of each tomato.
Blanch in boiling water for 30 seconds, then shock in ice water.
Peel off the skins.

2. Choose a Storage Form

You can preserve tomatoes as:

Whole peeled tomatoes
Tomato purée
Tomato juice

All methods below can last up to 2 years if properly canned.

3. Pack the Tomatoes

A. Whole Tomatoes in Own Juice

Fill sterilized jars with peeled tomatoes.
Press them down to release juices and remove air bubbles.
Add a pinch of salt (optional).

B. Tomato Purée

Blend or mill peeled tomatoes.
Heat the purée to a gentle simmer for 10–15 minutes (do not boil off too much liquid).
Pour hot into jars, leaving 1/2 inch headspace.

4. Seal the Jars

Wipe the jar rims with a clean towel.
Place sterilized lids on jars and screw on rings until fingertip tight.

5. Water Bath Processing (Essential)

Place jars in a water bath canner.
Ensure jars are covered with at least 1 inch of water.
Bring to a boil and process for:
- 85 minutes for whole tomatoes
- 35–45 minutes for purée, depending on jar size

Adjust for altitude if needed.

6. Cool & Store

Remove jars carefully and place on a towel.
Let them cool for 12–24 hours.
Check seals: the lids should be concave and not move when pressed.
Label jars with the date.
Store in a cool, dark, dry place.

✅ Shelf Life

Up to 2 years when stored correctly.
Flavor may degrade slightly after 18 months, but safety remains intact if seal holds.

👩‍🌾 Pro Tips:

Avoid adding oil, herbs, or garlic unless using pressure canning (these increase risk of botulism).
You can freeze purée instead if you don’t want to water bath can.