How do i preserve blended tomatoes for at least 2 weeks without refrigerating or cooking.?

Question

appropriate container and all other infomations are invited

Answer 1

There is no way to preserve them, once blended, for that long without either refrigerating or freezing them... or heat processing (cooking) them. You can put them in glass canning jars and put lids on them as suggested by one person above, but just pushing down on the middle of the lid does not preserve the tomatoes. The jars need to be heat processed, in boiling water, for the proper amount of time and then the vacuum created inside the jar will pop the lid and form a proper seal to preserve them.

Answer 2

No matter how you choose to can your
tomatoes, all steps in preparing and cooking
need to be followed for the process time(s)
printed with them. The process times are very
different for tomatoes packed in water compared
to tomato juice or without added liquid. For
many of these tomato products, there are
canning options for both boiling water and
pressure canning available.
For tomato products with both options, pressure
processing still requires acidification. The
pressure options only provide the same amount
of heat to the product as the boiling water
processes. Just because pressure is used to
decrease the process time, the canning process is
not the same as one to destroy spores of
Clostridium botulinum as you would expect for
low acid foods.
Tomatoes are borderline in pH between acid and
low acid foods, so the USDA preparation
directions for these products call for
acidification to allow a less severe heat
treatment than would be required without it. To
ensure safe acidity in whole, crushed or juiced
tomatoes, add two tablespoons of bottled lemon
juice or ½ tsp. of citric acid per quart of
tomatoes. For pints, use one tablespoon bottled
lemon juice or ¼ tsp. citric acid. Add acid
directly to jars before filling. Sugar may be
added to offset an acid taste, if desired, but the
acid cannot be decreased to taste.

I find that no matter what, you should never leave tomatoes out...This is a sure thing to botulism...

Answer 3

Probably a container with a really tight seal.
Or one with a ventalating hole?
hmmm, This is tough.

But i know back in the days they used
Salt to preserve food without refrigerating it.
maybe if you put a pound of salt in there, though
i think it would make it quite salty.

Answer 4

put in a container with lots of salt on top, it will not effect the tomatoes, cover

Answer 5

quart glass jars from wall-mart with lids. place tomatoes in jars place lid on top install locking ring. press down on the center of lid and tighten ring. the jars come in different sizes,depends on how many tomatoes you have.

Answer 6

er,,,why you wanna preserve the tomatoes...buy 'em again..:)

Answer 7

dehydrate them.