Homemade Canned Tomatoes Recipe – Easy and Natural Tomato Preserving Method for Winter

Peel the tomato skins. Either peel directly or make a shallow X-cut at the bottom, blanch in boiling water for 45 seconds, then transfer to ice water for 45 seconds. Skins will peel off easily. Dice the peeled tomatoes.

Gently squeeze the diced tomatoes between your hands to remove some of the juice. Transfer them to a large pot.

Add salt, sugar, and vegetable oil to the pot. Bring to a boil on high heat, then reduce to low and simmer for about 1 hour, stirring occasionally.

Rinse the glass jars with hot water to heat-proof them. Fill the hot, boiling tomatoes into the jars, leaving about 2 fingers (2-3 cm) of space at the top.

Seal the jars tightly and turn them upside down. Let them cool in this position.

After cooling, store the jars at room temperature or in a cool pantry. No refrigeration is needed.

Check the jars occasionally. If you see white mold forming on top, it means the lid was not airtight. Remove the affected part and refrigerate or use the rest immediately. Proper sealing and cooling upside down help prevent spoilage.