One simple way to determine whether tomatoes are ripe is by checking if the stem easily detaches from the fruit. And remember, when you open a jar of tomato sauce, it should taste, look, and smell the same as when you first made it. Any changes in flavor, color, or aroma indicate spoilage, and the sauce should be discarded.
Proper sterilization of jars is crucial for successful preservation. Here’s a recipe using around 7 kg of tomatoes that will yield approximately 3 2L jars:
Ingredients:
7 kg of tomatoes Basil, to taste Boiling water for sterilizing jars
Preparation time: 15 minutes
Cooking time: 30 minutes
Shelf life: 2 years
Preparation:
Slice and blend the tomatoes into a puree, then transfer the puree to a saucepan and bring it to a boil. Skim off any foam that forms on the surface while it’s boiling. Continue boiling for a couple more minutes before turning off the heat. Pierce the tomatoes with a fork and place them in sterilized glass jars. Fill the jars with the tomato puree. To seal the jars, immerse them in boiling water in a pan to create a vacuum. Store the sealed jars in a cool, dry place.
Ensuring a tight seal and vacuum is essential for extending the shelf life of your tomato preserves. With this foolproof method, you’ll always have homemade preservatives at your fingertips, ready to elevate any dish, from a quick spaghetti to flavorful seasonings! Enjoy the delicious taste of summer all year round.
