Preserving fresh tomatoes for up to 2 years without vinegar is possible using a proven method: canning or vacuum-packing, without vinegar, but often using salt or their natural acidity. Here’s a foolproof method, often used in traditional Italian or Mediterranean cuisines.
PRESERVING FRESH TOMATOES FOR 2 YEARS (Without vinegar)
Method:
Preservation in jars (sterilized, without vinegar)
Ingredients:
Fresh, ripe tomatoes (preferably pears or Roma tomatoes)
Salt (optional, but recommended: sea salt or canning salt)
Fresh basil leaves (optional, for flavoring)
Boiling water (or tomato juice made from the tomatoes themselves)
Equipment:
Glass canning jars with airtight lids (sterilized)
Large pot for boiling
Slotted
spoon Bowl of ice water
Funnel (optional, helps fill jars cleanly)
Pressure cooker or large pot for the double boiler method
Instructions:
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