A slotted spoon
Large bowl of ice water
Salt (optional, for flavor)
Step-by-Step Guide
Step-by-Step Guide
1. Select and Prepare the Tomatoes
Pick tomatoes at peak ripeness—deep red, fragrant, and free of bruises. Wash them thoroughly.
2. Blanch and Peel
Bring a large pot of water to a boil. Drop the tomatoes in for 30–60 seconds, just until the skins loosen. Transfer immediately into a bowl of ice water. The skins will slip off easily.
3. Pack the Jars
Place peeled tomatoes whole (or halved, if large) into sterilized glass jars. Press gently to release some juice but don’t crush completely. Add a pinch of salt if desired.
4. Seal and Heat
Close the jars tightly. Place them in a large pot filled with water (water level should cover the jars). Bring to a steady simmer and let them process for about 40–45 minutes. This ensures a vacuum seal and prevents spoilage.
5. Cool and Store
Carefully remove the jars and let them cool undisturbed. Once sealed, store them in a cool, dark pantry. Properly prepared, they’ll last for up to a year.
How to Use Them Later
When you open a jar, the tomatoes will be swimming in their own natural juices, full of summer flavor. They’re perfect for soups, stews, pasta sauces, or even sliced into salads if you don’t mind the softened texture.
Final Thoughts
I’ve been storing tomatoes this way for 10 years, and every time I crack open a jar in January, it feels like summer sunshine in the kitchen. It’s simple, requires little more than jars and patience, and rewards you with the taste of fresh-picked tomatoes year-round.
If you’ve ever wished you could bottle up summer, this is the closest you’ll get.
