Canned Tomatoes

This recipe is designed for long-term preservation. However, without modern processing methods (water bath canning for 85 minutes for quarts, 40 minutes for pints), these tomatoes should be refrigerated and used within 1 week, or frozen for up to 8 months.

If properly processed using modern water bath canning techniques with added acid, sealed jars can be stored in a cool, dark place for up to 18 months. Refrigerate after opening and use within 5-7 days. If following the historical method without processing, refrigerate immediately and use within 1 week, or freeze in freezer-safe containers for up to 8 months.