I'm a newbie when it comes to jarring tomato sauce, in the past I've typically frozen a couple of small batches for the winter and that was it. This year I want to make
quite a bit more than usual but don't want to freeze it.
Basically I just want to cook down the tomatoes for 30-40 minutes (with nothing else besides some olive oil and salt) and jar them for future use in sauces, soups, etc...
Is there anything special I have to do when jarring?
Do I need to store them at a specific temperature?
How long will they last before they go bad?
I'm sure somewhere here there's a post about it but the terms; jar, can, tomatoes are so vague that there is so much that pops up when I do a search. If anyone knows of an old link I'd be more than happy to have a look at it.
Updated 4 months ago | 4
Updated 28 days ago | 7
Updated 4 months ago | 1
Updated 2 months ago | 7
Updated 5 months ago | 2