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You can tell that the tomatoes are ripe right from the stem, when the stem can be easily separated 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 storage time.
They must maintain the same flavour, colour and smell. If only one of these aspects is not met, it is important not to consume the tomato preserve and therefore throw it away. Another important aspect is the sterilisation of the jars where the tomato preserves will be stored.
Tomato preserves: here is the recipe
Preserving jars of 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 2L jars:
- 7 kilos of tomatoes
- basil as needed
- boiling water to sterilize the jars
Times:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Shelf life: 2 years
Preparation :
- Cut the tomatoes into slices and blend. You will obtain a puree that you should put into the saucepan where it will be left on the heat until it starts to boil.
- While it is on the heat, use a ladle to remove the 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 inside, sealed with a lid, to create a vacuum. Store them in a cool, dry place.
It is important that the jar is tightly sealed 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 will always have tomatoes available whether for a quick spaghetti or to season your dishes!
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