Time Saving Tip: There is no need to peel the tomatoes first. When you open the jars to use them – pass them through a food mill.
Here’s how we jar/preserve our tomatoes in Italy:
The most common tomato used for jarring is San Marzano but we use a mixture of our heirloom tomatoes with the San Marzanos.
- Pick tomatoes when ripe. Leave in a cool dry place to deepen in flavor & mature for a couple days. Once they are nice & soft, deep red it’s time to jar.
- Wash well. Slice in half & scoop out most of the seeds (if they are large, cut in half again or into chunks.) Toss into a colander to drain.
- In a clean jar pack in your tomatoes nice & tight – using a wooden spoon to push out all the air between the tomatoes. This process is very important – be thorough. When jars are full to the top add a pinch of salt and tightly close the lid.
- Wrap jars in newspaper (to prevent banging around in the pot). Place jars in the biggest pot you have – it must be deep enough to fully submerge the jars. ONLY if your pot is tall enough – you can add a rack on top of your jars & add a second layer. DO NOT stack jars without a rack.
- 5. Fill the pot with water …
See on latavolamarche.blogspot.it
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