Canned Tomato and Onion Salad for Winter

Cooking method

1. Step 1:

   

   How do you make canned tomatoes with onion for winter? Gather all the ingredients. Elongated tomatoes are best—they hold up beautifully for canning. I used a regular yellow onion, but red, white, or even shallots work too.

2. Step 2:

   

   Wash the tomatoes, remove the stem ends, and cut them into wedges.

3. Step 3:

   

   Peel the onion and cut it into thin half-moons.

4. Step 4:

   

   Put the tomatoes and onion in a separate bowl and salt them.

5. Step 5:

   

   Add the vegetable oil and stir. Any vegetable oil works—even unrefined and aromatic; pick what you like. Pour in the vinegar. This recipe uses 6–9% vinegar; if you have vinegar essence, dilute it with water at a 1:8 ratio.

6. Step 6:

   

   Sterilize the jars however is convenient. I just put the jars with a little water in the microwave for 5–7 minutes, but you can also sterilize them in the oven at 210°F (100°C) for about 30 minutes, hold them over steam, or pour boiling water into them. Boiling the lids for a few minutes is enough.

7. Step 7:

   

   Fill the jars with the tomatoes and onion.

8. Step 8:

   

   Line the bottom of a pot with a towel folded a few times.

9. Step 9:

   

   Set the jar of salad in the pot. Fill with water up to the shoulders, bring to a boil, and pasteurize over low heat for 1 hour, topping up the water as it evaporates. Seal the jars tightly with lids. Store this preserve at normal room temperature.

10. Step 10:

    

    The zesty tomato-and-onion preserve is ready—it'll come to your rescue many times over the winter! Enjoy!