Ingredients
- Fresh, ripe tomatoes (any variety you like)
- Non-iodized salt (coarse or fine)
- Sterilized glass jars with tight-fitting lids
- Clean cloth or paper towels
Instructions
- Select and Wash:
Pick firm, ripe tomatoes without blemishes. Wash them thoroughly under cool running water. - Peel the Tomatoes (Optional but Recommended):
Bring a large pot of water to a boil. Make a small “X” cut at the bottom of each tomato. Blanch the tomatoes for 30–60 seconds, then transfer them to ice water. Slip off the skins. - Prepare the Jars:
Sterilize your jars and lids by boiling them for 10 minutes or washing them in very hot, soapy water and drying completely. - Pack the Jars:
Place the peeled tomatoes into the jars, pressing them down gently to remove air gaps. Add a pinch of salt between layers (about ½ teaspoon per pint jar). - Seal the Jars:
Wipe the jar rims with a clean cloth to ensure a tight seal. Screw the lids on firmly but not overly tight. - Preserve (Water Bath Method):
Place the sealed jars in a large pot of boiling water, making sure the water covers the jars by at least 1 inch. Boil for 40–50 minutes (pint jars) or 60–70 minutes (quart jars). - Cool and Store:
Carefully remove the jars and let them cool undisturbed for 12–24 hours. Check that the lids have sealed (the center of the lid should be indented). Label with the date. - Keep in a Cool, Dark Place:
Store the jars in a pantry, cellar, or cupboard away from sunlight. Properly sealed and stored, your tomatoes can stay fresh for up to 2 years — no vinegar needed!
Would you like a version for freezer storage instead? I can share that too!