Tomatoes without peel in their own juice - harvest for the winter

For this recipe, it is better to take two varieties of vegetables - large and fleshy for juice, and small ones with thin skin for preservation.

We start by preparing the fill. We take about 1 kg of tomatoes, wash, cut into 4 parts, put in a deep saucepan.

We put the stewpan on the stove, close it tightly with a lid and steam the tomatoes for 15-20 minutes.

When the vegetables become completely soft, transfer to a sieve, wipe with a spoon. Soft vegetables will almost completely turn into mashed potatoes - only the skin and seeds will remain on the strainer.

Sugar and table salt are added to the tomato sauce, and heated to a boil.

Now prepare the small fruits for the bookmark. Thoroughly wash the vegetables, put in a pot of boiling water for a few seconds, then immediately transfer to a bowl of ice water.

We take a tomato from cold water, cut the peel and easily remove. Then we cut the tomato into two parts, cut the stalks.

I wash half-liter jars for preparing in a warm solution of baking soda, rinse with clean water and dry in the oven at a temperature of 100 degrees 10 minutes.

In the cooled cans, place the tomatoes with the slice down.

Pour the tomatoes with hot pouring, then pour the pouring into the saucepan, bring to a boil and add 9% vinegar.

Again, fill the cans with boiling tomatoes, cork.

We place the blanks in a large pan filled with hot water, bring to a boil, sterilize for 10 minutes.

After cooling, we store in a cool place.