I don't have the stomach for a proper recipe for tomato canning. I simply "binge" bought an enormous box and am now trying to salvage what I can.
Here is my recipe:
- Gently simmer 6 quarts/litres of tomatoes in a batch on the stove for 24 hours, with a modest one tablespoon of salt as preservative.
- Wash one-quart/litre mason jars in the dishwasher, along with their covers.
- Wait until the tomatoes are slightly less than 100C to avoid cracking the jars.
- Once they're at a still-hot but not boiling temperature (70-80C?), fill the jars.
- Seal the jars while the tomatoes are still hot.
- Let cool down, and then put in the fridge.
The tomatoes are still somewhat whole, and so they're versatile. They can be turned into a sauce or used as is in recipes. I could diligently add them right and left to go through them quickly.
Will the tomatoes keep for three months in the fridge?