How ripe and what kind of tomatoes are used are the two most important factors in making a good tomato preserve. Seek advice from your neighborhood greengrocer if you’re uncertain. The end result is much better if you make the sauce a few days after you buy the tomatoes.
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The stem should come loose from the fruit with ease when the tomato is ripe. Always check the tomato sauce jars to make sure they haven’t altered color, scent, or taste before eating. Any change suggests deterioration and necessitates discarding.
The key to effective preservation is making sure the jars are properly sterilized. The secret to delicious tomato preserves is this recipe:
Recipe components for three 2-liter containers:
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7 kg of tomato
Minced basil, to taste
Canning jars in boiling water
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Five and a half minutes for preparation Half an hour for cooking Expiration date: two years
Setting Up:
Before bringing the tomatoes to a boil, purée them by slicing them and blending them.
Before turning off the heat, skim off any froth that develops on top of the boiling water and boil for a few more minutes.
Before putting the tomatoes in the sterile glass jars, pierce them with a fork. Spoon the tomato puree into the mason jars.
Create a vacuum in the pan of hot water and submerge the jars in it to seal. Keep it somewhere cold and dry.
To keep the tomatoes fresh for longer, make sure the lid is airtight and use a vacuum sealer. Any recipe, from a fast spaghetti to savory spices, may be elevated with homemade preservatives that you can make at home and have on hand using this approach!
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