I’ve Been Storing Tomatoes This Way for 10 Years—and They’re Always as Fresh as Summer
That first ripe, sun-warmed tomato from the garden is unforgettable—juicy, fragrant, and bursting with sweetness. But once the season ends, we’re left with mealy grocery store tomatoes that just don’t compare.
For the past 10 years, I’ve used a simple, old-world Jar Method to preserve tomatoes in a way that captures their just-picked essence. Unlike freezing or canning, this technique doesn’t dull the fresh flavor. Instead, it delivers tomatoes that taste like they came straight from the vine—even in the depths of winter.
This is not shelf-stable canning—it’s a refrigeration preservation method that’s safe, easy, and requires no special equipment. If you love tomatoes, this technique will change the way you save your harvest.
Why This Jar Method Works So Well
- Fresh Flavor Preserved: No cooking = no loss of that raw, vibrant tomato taste.
- No Special Tools: No canners or pressure cookers needed—just jars, salt, and ripe tomatoes.
- Versatile Use: Perfect for salads, sandwiches, quick sauces, and soups.
- Minimizes Waste: A great way to preserve garden or market gluts.
- Generations-Proven: This method has been passed down in farm kitchens for decades.
Ingredients & Tools
Ingredients
- Fresh, ripe tomatoes (Roma or plum varieties work best)
- Kosher or canning salt (avoid iodized salt)
- Optional: 1 fresh basil leaf per jar
Tools
- Glass jars with tight-fitting lids (Mason jars are ideal)
- Large pot (for blanching)
- Bowl of ice water
- Paring knife
- Clean towel
👩🍳 Step-by-Step Guide
1. Select & Wash
Choose firm, ripe, blemish-free tomatoes. Wash under cool running water.
2. Blanch & Peel
- Bring a pot of water to a boil.
- Add tomatoes for 30–60 seconds until skins split.
- Transfer to ice water bath immediately.
- Peel and core each tomato.
3. Sterilize Jars
Wash jars and lids in hot soapy water or run through the dishwasher.
4. Pack the Jars
- Press peeled tomatoes tightly into jars.
- Sprinkle 1 teaspoon salt per quart jar.
- Add a basil leaf (optional).
- Press gently to release juice and remove air pockets. Leave 1 inch headspace.
5. Seal & Store
- Wipe rims clean, then screw lids fingertip-tight.
- Refrigerate jars. Tomatoes will release juice over 24 hours, creating natural preserving liquid.
- Store in fridge for 4–6 months or in a cool root cellar.
Pro Tips for Success
- Peak Ripeness: Use only just-ripe tomatoes for best flavor and firmness.
- Don’t Over-Blanch: You’re loosening skins, not cooking them.
- Label Jars: Always date your jars so you can use the oldest first.
- Use the Juice: The liquid is packed with tomato flavor—perfect for soups and sauces.
- Check Before Using: If you notice mold, off odors, or bubbling liquid, discard immediately.
How to Use Jarred Tomatoes
- Fresh Salads: Chop and toss into a Caprese.
- Sandwich Upgrade: Layer into BLTs in winter.
- Quick Sauce: Crush and simmer with garlic and olive oil.
- Soups & Stews: Add directly for bright tomato flavor.
- Salsa & Bruschetta: Chop, season, and enjoy with bread or chips.
Jar Method for Preserving Tomatoes
Ingredients
Equipment
Method
- Wash tomatoes thoroughly.
- Blanch in boiling water for 30–60 sec, then transfer to ice bath. Peel and core.
- Sterilize jars and lids.
- Pack tomatoes tightly into jars, pressing to release juice. Leave 1 inch headspace.
- Add 1 tsp salt and optional basil leaf per jar.
- Wipe rims, seal lids fingertip-tight.
- Refrigerate immediately. Store for up to 6 months.