Viral “No Vinegar” Tomato Preservation Recipe

Ingredients

• Fresh ripe tomatoes
• Sterilized glass jars with lids
• Boiling water
• (Optional) basil or salt

 Instructions

1. Wash tomatoes well
   Remove dirt and let them dry completely.
2. Sterilize jars
   Boil jars and lids for a few minutes.
3. Fill the jars
   Put whole or cut tomatoes inside (don’t crush).
4. Add boiling water
   Pour hot water until tomatoes are fully covered.
5. Seal immediately
   Close jars tightly while hot.
6. Water-bath process
   Place jars in boiling water and cook for 40 minutes.
7. Cool & store
   Let cool completely, then store in a dark place.

Claimed shelf life: up to 2 years

 Why You Should Be Careful

This method may NOT be safe because:

• Tomatoes are not acidic enough on their own
• Boiling water may not kill all harmful bacteria
• Improper sealing =  (botulism)

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 Safer “No Vinegar” Methods (Recommended)

1.  Freezing (Easiest & safest)

• Wash → freeze whole or cut
• Shelf life: 12–18 months

2. Pressure Canning (Best for 2 years)

• Cook tomatoes (sauce or whole)
• Use pressure canner (high heat kills bacteria)
• Shelf life: 12–24 months

3. Tomato Purée Method (Safer version)

• Blend tomatoes
• Boil for 10 minutes
• Fill hot jars
• Water-bath seal

Cooking increases safety compared to raw packing

 Simple Advice

•  If you want easy → freeze
•  If you want long shelf life → pressure canning
•  Avoid raw tomatoes in sealed jars without proper processing