Fresh tomatoes for 2 years, without vinegar: the infallible method of making them last so long

7 kg fresh tomatoes (preferably fleshy)
Fresh basil, depending on your taste (for a perfumed touch)
Boiling water (to sterilize jars)
Preparation time: 15 minutes
Cooking time: 30 minutes
Shelf life: Up to 2 years

Easy recipe for canned tomatoes
Preparation of tomatoes
Wash your tomatoes thoroughly and cut them into slices.
Put them in the mixer until a sandy puree is obtained.
Cooking of tomato puree
Pour the puree into a large saucepan and bring to the boil.
While it heats up, regularly skip the foam that forms on the surface.
Keep cooking for a few more minutes to reduce the puree and concentrate the flavors.
Filling of jars
Dip your glass jars into boiling water to sterilise them. Let them dry in the open air.
Then fill them with hot tomato puree, adding a few basil leaves to perfume.
Hermetic closure

Scoop the jars tightly and then dive into a cooking water pot for about 30 minutes to create an air gap.
Let them cool in a cool, dry place before storing them in a closet.
Some essential precautions
To ensure long-term storage, it is essential to check your jars regularly. If you notice an altered color, a strange smell or a domed lid, take no risks and throw them away.

Caution: A poorly sterilized jar may be a nest for bacteria. So take care to stick to every step.