Step 3: Packaging in the jars
- Sterilize your glass containers in boiling water and then let them dry naturally.
- Fill them with the puree while still hot, adding a few basil leaves to enhance the aromas.
Step 4: Closing the cans
- Carefully close the lids and then submerge the jars in a boiling water bath for 30 minutes to create the seal.
- Then place them in a temperate place for gradual cooling before storage.
The golden rules for successful conservation
To avoid any risk, inspect your canned goods regularly. At the slightest suspicious sign (unusual colour, abnormal smell or swollen lid), do not consume the contents and dispose of the jar.
Important: Careful sterilization can promote the development of dangerous microorganisms! Strictly follow each step of the process.
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Gourmet ideas for using your preserves
Your homemade tomatoes lend themselves to multiple uses:
- Create express sauces for your Wednesday spaghetti.
- Spice up a creamy risotto or a vegetarian lasagna.
- Prepare soups or comforting stews.
With just a drizzle of olive oil, a clove of garlic, and basil, you instantly get an authentic Mediterranean flavor!
Making your own tomato cans is a bit like storing rays of sunlight for grey days. Simple, economical and far superior to commercial products. So, when do you get into it? Your taste buds will love it!
