Preserving fresh tomatoes for up to 2 years without vinegar is possible using a time-tested method: sterilized canning or vacuum-sealed storage — without vinegar, but often using salt or their own natural acidity. Here’s an infallible method often used in traditional Italian or Mediterranean kitchens.
FRESH TOMATO PRESERVATION FOR 2 YEARS (No Vinegar)
✅ Method:
Canning in Jars (Sterilized, No Vinegar)
Ingredients:
- Fresh, ripe tomatoes (preferably plum or Roma)
- Salt (optional, but recommended: sea salt or canning salt)
- Fresh basil leaves (optional, for flavor)
- Boiling water (or tomato juice from the tomatoes themselves)
Equipment:
- Glass canning jars with airtight lids (sterilized)
- Large pot for boiling
- Slotted spoon
- Bowl with ice water
- Funnel (optional, helps fill jars cleanly)
- Pressure canner or large pot for water-bath method
Instructions:
Select and Clean Tomatoes
- Choose ripe but firm tomatoes with no blemishes.
- Wash them thoroughly under running water.
Blanch and Peel
- Cut a small “X” on the bottom of each tomato.
- Drop into boiling water for 30–60 seconds, then immediately transfer to ice water.
- Skins will peel off easily.
Optional: Remove seeds or chop
- You can leave whole, halve, or crush.
- Some prefer removing seeds, others leave them for more natural flavor.
Sterilize Jars
- Boil jars and lids in water for 10 minutes, then air dry upside down.
Pack Jars
- Fill jars with peeled tomatoes (whole or chopped).
- Press gently to release juices and remove air bubbles.
- Add ½ tsp salt per pint (optional).
- Add a fresh basil leaf (optional).
- Top with either:
- Tomato juice from the squished tomatoes, or
- Boiling water (if needed to cover contents).
Seal and Process
- Wipe rims of jars clean.
- Seal with sterilized lids and rings.
- Use one of the following:
Water Bath Method
(for high-acid tomatoes):
- Submerge sealed jars in boiling water.
- Process for 40–50 minutes (pints) or 45–60 minutes (quarts).
Pressure Canner
(best for long-term, safest):
- Process at 10 PSI for about 25 minutes (pints) or 30–35 minutes (quarts).
Cool and Store
- Let jars cool undisturbed for 12–24 hours.
- Check lids: they should be concave (no popping sound when pressed).
- Label and store in a cool, dark place.
Shelf Life:
✅ If sealed and stored properly: up to 2 years
✅ Once opened: refrigerate and use within 5–7 days.
Tips for Success:
- Use only sterilized jars and tools.
- Make sure no air bubbles are left in jars before sealing.
- Never skip processing step — this ensures long-term safety.
- Avoid overripe or damaged tomatoes — they can spoil the whole batch.
Would you like a version with roasting or sun-drying instead of canning? I can also provide a freezer method if you’re interested in easier, short-term storage.
Enjoy.