Long-Keeping Preserved Tomatoes
A method for preserving tomatoes so they remain usable for many months without refrigeration.
A tomato-preserving preparation designed to keep tomatoes usable for many months without refrigeration.
Like homemade canned or jarred tomatoes.
This is a pantry preparation, not a finished dish. Use it later as a tomato base for cooking.
Ingredients
- Mentioned as the main ingredient Tomatoes
- Approximately two large spoonfuls Coarse salt
- To cover the jar Hot water
Instructions
- Cut the tomatoes in a bowl or on a suitable work surface into equal-sized pieces, according to the intended use.
- Set out clean, sterilized jars or glass jars with tightly fitting lids in the work area.
- Sprinkle the tomatoes in the bowl with coarse salt; the instructions mention approximately two large spoonfuls.
- Pack the salted tomatoes into the jar or glass jars until full.
- Seal the jar or glass jars tightly at the preparation area.
- Lay the cloth on the bottom of a deep pot.
- Place the jar inside the pot on top of the cloth.
- Pour hot water into the pot until it covers the jar.
- Place the pot over the heat and leave it until the water begins to boil.
- Once boiling begins, leave the jar in the pot for exactly half an hour.
- After the boiling time is over, carefully remove the jar from the pot to a safe place.
- Empty the hot water from the pot, then leave the jar to cool.
- Turn the jar over once it has cooled so that the tomatoes are pressed down properly.
- Leave the jar overnight in a suitable place, then turn it over again in the morning.