Go Back
I’ve Been Storing Tomatoes This Way for 10 Years—and They’re Always as Fresh as Summer

Jar Method for Preserving Tomatoes

I’ve Been Storing Tomatoes This Way for 10 Years—and They’re Always as Fresh as Summer
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • Fresh ripe tomatoes (Roma preferred)
  • 1 tsp kosher salt per quart jar
  • Optional: fresh basil leaves

Equipment

  • Glass jars with tight-fitting lids (Mason jars are ideal)
  • Large pot (for blanching)
  • Bowl of ice water
  • Paring knife
  • Clean towel

Method
 

  1. Wash tomatoes thoroughly.
  2. Blanch in boiling water for 30–60 sec, then transfer to ice bath. Peel and core.
  3. Sterilize jars and lids.
  4. Pack tomatoes tightly into jars, pressing to release juice. Leave 1 inch headspace.
  5. Add 1 tsp salt and optional basil leaf per jar.
  6. Wipe rims, seal lids fingertip-tight.
  7. Refrigerate immediately. Store for up to 6 months.

Notes

Use for salads, sandwiches, soups, sauces, or bruschetta.
Always check for spoilage before consuming.