Preserved Tomatoes
|Le Parfait
Preserved Tomatoes
Rated 5.0 stars by 1 users
Category
Preserves
Servings
Several
Prep Time
35 minutes
Cook Time
1 hour
Ingredients
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1 kg medium, firm tomatoes
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Water
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20 g salt per 1 L water, for the brine
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Per 1 L jar: 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
Jar Recommendation
Directions
Choose medium, firm tomatoes. Blanch briefly, peel, and remove the stem ends.
Bring water to a boil and dissolve 20 g salt per 1 L water to make the brine.
Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid to each clean 1 L Le Parfait Super Jar. Pack in the peeled tomatoes and cover with the hot salt brine, leaving 2 cm below the rim.
Wipe the rim, fit a new rubber gasket, close the jar, and immediately heat-treat at 100°C (212°F) for 1 hour, timing from when the water reaches 100°C.
Let the jar cool completely and check the seal. Store unopened jars in a refrigerator or temperature-controlled cellar that remains below 40°F (4°C), for up to 12 months. Refrigerate after opening and use within 3–4 days.
Recipe Note
Adapted from Le Parfait France's whole tomatoes recipe, using its 1 L Super Jar, 20 g salt per liter of water, and 1-hour heat treatment at 100°C, with the added bottled lemon juice or citric acid specified above.