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Food traditionnel

Canned tomatoes at home

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Canned tomatoes at home

Homemade tomato preserves are a great way to take advantage of the freshness of tomatoes and extend their shelf life. They are prepared by cooking tomatoes with herbs and spices, then packaged in sterilized jars for long-term preservation. These preserves are versatile and can be used in a variety of dishes, from sauces to soups and stews.

Ingredients:

• Ripe tomatoes (the amount you want to keep)

• Salt to taste)

• Citric acid or lemon juice (optional, to preserve)

• Glass jars with airtight lids

Be sure to properly wash and sterilize jars and lids to prevent contamination. Also, use fresh, ripe tomatoes to obtain better quality tomato preserves.

Preparation:

  1. Wash and disinfect glass jars and their lids. You can do this by boiling them in water for 10 minutes or using a wash and dry cycle in the dishwasher.
  2. Wash the tomatoes and remove the peduncle (stem) and any damaged or damaged parts.
  3. Boil a large pot of water and prepare a bowl of ice water and ice (a cold water bath). This will be used to blanch the tomatoes.
  4. Submerge the tomatoes in boiling water for about 30 seconds to 1 minute, until the skin begins to crack. Then, remove the tomatoes with a slotted spoon and immediately immerse them in the cold water bath. This will make peeling the tomatoes easier.
  5. Once the tomatoes are cool, peel the skin. It should be easy to remove at this point.
  6. Cut the peeled tomatoes into small pieces and remove the seeds if desired. The smaller the pieces, the faster they will cook.
  7. Place the tomato pieces in a large pot and weigh the amount of tomato you have.
  8. Cook the tomatoes over medium-low heat for approximately 30-45 minutes, stirring occasionally, until reduced and thickened. Add salt to taste.
  9. Optionally, you can add citric acid or lemon juice to the sauce. This will help preserve it for longer. The amount to add will depend on the amount of sauce you are making and your personal preference. Generally, about 1 tablespoon of citric acid is used per liter of sauce.
  10. While the sauce is cooking, boil the glass jars and lids for 10 minutes to sterilize them.
  11. Fill the sterilized jars with the hot tomato sauce, leaving about 1cm of space at the top. Wipe the rims of the jars with a clean, dry cloth.
  12. Place the airtight lids on the jars and tighten them tightly.
  13. Turn the jars upside down and let them cool completely. This will help create an airtight seal. Once the jars are completely cool, store them in a cool, dark place. Homemade canned tomatoes usually last several months if stored properly. You can use this tomato sauce in a variety of dishes, such as pasta, pizza, sauces, and more. Enjoy your homemade tomato preserves!

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