Most get started, it's very simple: the elderly knew how to can tomatoes.

During the canning season, we can prepare ingredients from the abundant, succulent tomatoes that are perfect for soups, sauces, stews, or pizzas throughout the year. The best part is that we know exactly what goes into the jar, and using our own grown or season-priced tomatoes also represents an economical solution. Download the Agroinform mobile application for Android or iOS to stay updated with the latest news, weather, and classifieds while on the go. The first step to a good result is selecting the right ingredients. For canning, it is best to use healthy, completely intact, and well-ripened tomatoes. Meaty varieties—such as Lucullus or San Marzano—are particularly suitable for this purpose because they contain less juice, allowing for the creation of denser tomato preparations. Before processing, thoroughly wash the tomatoes, remove the stems and any damaged parts. If you want to preserve peel-less tomatoes, immerse the fruits in boiling water for 30–60 seconds, then ...