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And you can tell that the tomatoes are right from the stem. When it comes off easily from the rest of the tomato. It is also important to always check before consuming them that the jars in which the tomato sauce was stored have remained unchanged during the storage time.
They must maintain the same taste, color and smell. If only one of these aspects is not present, it is important not to consume the canned tomato and therefore throw it away. Another important aspect is the sterilization of the jars where the canned tomatoes will be stored.
Canned tomatoes: here’s the recipe
Preserving jars with tomato jam is not easy but it doesn’t take much to achieve it. You can keep them for up to two years without adding vinegar. Here is the recipe for some excellent tomato preserves:
Ingredients for 3 x 2L jars:
7 kilos of tomatoes
basil as needed
boiling water to sterilize the jars
Times:
Prep Time: 15 minutes
Cook Time: 30 minutes
Shelf life: 2 years
Preparation :
Cut the tomatoes into slices and blend. You will get a puree that you must transfer to the saucepan where it will be left on the fire until it starts to boil.
While on the fire, use a ladle to remove any foam that forms on the surface. Boil for a couple more minutes and then turn off the heat.
Prick the tomatoes with a fork and then place them in glass jars previously sterilized in boiling water. Then fill the jar with the tomato puree obtained.
Finally, to cook them, simply fill a saucepan with boiling water and place the cans of tomatoes closed with a lid inside to create a vacuum. Store them in a cool, dry place.
It is important that the jar is tightly closed and vacuumed, otherwise the tomatoes will not last 1 or 2 years. This is a great way to always have homemade preservative ingredients on hand. It takes very little to make them and you’ll always have tomatoes available either for quick spaghetti or to dress up your dishes!