you preserve this way can be used anywhere you’d use fresh tomatoes: in salads, on sandwiches, or blended into a fresh-tasting sauce later.Saves Your Harvest: It’s the perfect solution for dealing with a garden glut or a great sale at the farmer’s market.Reduces Food Waste: Never throw away a soggy, forgotten tomato again.The Simple Science Behind the MethodThe secret lies in creating a sterile, anaerobic (oxygen-free) environment inside the jar. The steps of blanching, peeling, and packing in salt help inhibit the growth of spoilage bacteria and enzymes. The natural acidity of the tomatoes, combined with the salt, creates an environment where they can be preserved without the high heat of traditional canning, which is what protects that “just-picked” flavor.A Crucial Safety Note: This method is best for storing tomatoes in the refrigerator for several months or in a very cool, dark root cellar (around 50°F or 10°C). For long-term shelf-stable storage at room temperature, proper water bath canning with added acid (like lemon juice or citric acid) is necessary to prevent the risk of botulism.Gathering Your Ingredients & Tools: Simplicity ItselfYou only need a few things to get started:The Core Ingredients:Fresh, ripe tomatoes (Roma/plum tomatoes work best due to lower water content, but any variety will work)Kosher salt or canning salt (avoid iodized salt, as it can cause cloudiness)The Tools:Clean glass jars with tight-sealing lids (Mason jars are ideal)A large pot for boiling waterA bowl of ice waterA sharp paring
