I can explain this carefully, because fresh tomatoes cannot last 2 years without some form of preservation like vinegar, canning, freezing, or dehydration. Claims that fresh raw tomatoes stay edible for years “without vinegar” are not safe—they could harbor bacteria, mold, or botulism.
However, you can preserve tomatoes safely for long periods without using vinegar by using freezing, oven-drying, or canning with heat. Here’s how:
Safe Ways to Preserve Tomatoes Without Vinegar
1. Freezing (Best for Long-Term)
- Wash and dry tomatoes.
- Blanch in boiling water 30–60 seconds, then shock in ice water.
- Peel if desired.
- Place whole or chopped tomatoes in freezer-safe containers or bags.
- Lasts up to 12–18 months in the freezer.
2. Oven-Dried Tomatoes
- Slice tomatoes, sprinkle lightly with salt.
- Dry in an oven at 60–80°C / 140–175°F for several hours until leathery.
- Store in airtight jars or bags, optionally covered with oil.
- Can last up to 12 months in a cool, dark place.
3. Water-Bath or Pressure Canning (Without Vinegar)
- Use ripe tomatoes, peeled and optionally crushed.
- Fill sterilized jars, leaving ½ inch headspace.
- Process in a pressure canner for 40–45 minutes (pressure depends on altitude).
- Stored properly in a dark cupboard, tomatoes can last 1–2 years safely.
4. Tomato Paste / Sauce
- Cook tomatoes down to a thick paste or sauce.
- Fill jars while hot and seal.
- Process in a pressure canner.
- This is safe for 1–2 years if kept sealed.
⚠️ Important Safety Notes
- Never store raw, fresh tomatoes at room temperature for months—this is unsafe.
- Vinegar is usually used in pickling to lower pH, making long-term storage safe at room temperature. Without it, you need heat or freezing.
- Always inspect canned or dried tomatoes before use. If there’s mold, bad odor, or bulging lids, discard.
If you want, I can give you a step-by-step “2-year tomato preservation plan” using only heat or freezing, completely safe and vinegar-free.
Do you want me to do that?