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1. **Wash the jars**: Thoroughly wash the canning jars and lids with hot, soapy water. You can also run them through a dishwasher if you prefer.
2. **Sterilize the jars**: Place the jars in a large pot of boiling water for 10 minutes to sterilize them. After sterilizing, remove them from the water and set them aside to dry.
### **Step 4: Pack the Jars**
Now that your tomatoes are ready, it’s time to pack them into the sterilized jars.
1. **Fill the jars**: Using a spoon, fill each jar with the prepared tomatoes, leaving about 1/2 inch of space at the top. If you’re making whole tomatoes, pack them tightly to reduce air pockets. For crushed tomatoes, allow some space for the tomatoes to move and expand.
2. **Add salt (optional)**: If you’d like, you can add a pinch of salt to each jar to enhance the flavor. This step is optional, but it can improve the taste of the tomatoes, especially when used in recipes.
3. **Remove air bubbles**: Run a spatula or a canning tool around the inside of the jar to remove any air bubbles. This helps to create a tight seal and ensures that the tomatoes remain safe to eat.
4. **Wipe the rims**: Wipe the rims of the jars with a clean towel to remove any residue or juice that may interfere with sealing.
### **Step 5: Seal and Process the Jars**
Now it’s time to seal the jars and process them to ensure they’re preserved for the long term.
1. **Place the lids**: Place the sterilized canning lids onto the jars, making sure they’re centered. Then, screw the metal bands onto the jars until they’re snug, but not too tight. The jars need to vent during the canning process, so don’t over-tighten them.
2. **Boil the jars**: Place the filled and sealed jars into the water bath canner. Ensure that the jars are covered by at least 1-2 inches of water. Bring the water to a boil and let the jars process for 35-45 minutes. This will kill any bacteria and create a vacuum seal in the jars.
3. **Cool the jars**: Once the jars have been processed, carefully remove them from the water bath using a jar lifter. Allow them to cool completely before storing them in a cool, dark place.
### **Step 6: Store the Jars**
Store the sealed jars in a cool, dry, and dark place, such as a pantry or basement. Make sure the jars are stored upright and away from direct sunlight. As long as the seals remain intact, your preserved tomatoes can last for up to two years!
### **Step 7: Check for Seals**
Before using any of the jars, check the seals to ensure they haven’t been compromised. You can do this by pressing down in the center of the lid — if it doesn’t pop back, the jar has sealed properly. If the lid pops back when pressed, it means the jar hasn’t sealed correctly and should be refrigerated and used within a few days.
### **Conclusion: A Long-Lasting Tomato Solution**
Preserving fresh tomatoes for up to two years without vinegar is a straightforward process that can be easily accomplished in your own kitchen. By following the water bath canning method, you can ensure that your tomatoes maintain their flavor, texture, and nutritional value for an extended period. This foolproof technique allows you to enjoy the taste of summer tomatoes year-round and avoid waste, while providing a valuable food source for months to come.
The best part? You can store the tomatoes without needing vinegar or any other artificial preservatives. The natural acidity of the tomatoes, combined with the sealing process, ensures that they stay safe to eat without compromising their fresh, vibrant flavor. So next time you’re looking to preserve tomatoes from your garden or the farmer’s market, give this method a try and savor the taste of summer all year long!
