A Crucial Safety Note: This method is best for storing tomatoes in the refrigerator for several months or in a very cool, dark root cellar (around 50°F or 10°C). For long-term shelf-stable storage at room temperature, proper water bath canning with added acid (like lemon juice or citric acid) is necessary to prevent the risk of botulism.
Gathering Your Ingredients & Tools: Simplicity Itself
You only need a few things to get started:
The Core Ingredients:
HomeI’ve Been Storing Tomatoes This Way for 10 Years—and They’re Always as Fresh as Summer
I’ve Been Storing Tomatoes This Way for 10 Years—and They’re Always as Fresh as Summer
Fresh, ripe tomatoes (Roma/plum tomatoes work best due to lower water content, but any variety will work)
Kosher salt or canning salt (avoid iodized salt, as it can cause cloudiness)
The Tools:
Clean glass jars with tight-sealing lids (Mason jars are ideal)
A large pot for boiling water
A bowl of ice water
A sharp paring knife
A clean towel
Optional: Fresh basil leaves (one per jar)
Your Foolproof Step-by-Step Guide to Jar Storage
Follow these steps for perfectly preserved tomatoes every time.
Select and Wash: Choose firm, ripe, unblemished tomatoes. Wash them thoroughly under cool running water.
Blanch to Peel: This is the key to easy peeling. Bring a large pot of water to a rolling boil. Using a slotted spoon, carefully lower a few tomatoes into the boiling water. Boil for 30-60 seconds, or until you see the skins start to split.
Shock in Ice Bath: Immediately transfer the blanched tomatoes to a large bowl filled with ice water. This stops the cooking process and makes the skins contract, allowing them to slip right off.
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