Tomatoes in their own juice for the winter without sterilization

3.09.2018 Winter blanks

We offer to cook tomatoes in their own juice for the winter without sterilization, this is a simple recipe for tomato blanks.Pick two varieties of tomatoes for harvesting - small ones, like Ladies' Fingers, and large meaty ones.

It will take 30 minutes to cook. From the ingredients indicated in this recipe, you will get several half-liter cans.

Ingredients for Tomatoes:

small tomatoes - 1.3 kg;
large tomatoes - 1 kg;
table salt - 35 g;
cloves, allspice;
granulated sugar to taste.

The method of cooking tomatoes in their own juice

We sort the tomatoes. For filling, we leave only ripe vegetables, you can crumpled, but without rot and damage! Tomatoes thoroughly with warm water.

Next, cut the fruit in half and cut the stem with a seal. You can’t do this if you are confident in the origin of the crop, if not, then it is advisable to cut it out, because in this part of the tomatoes not the most useful substances for our body are concentrated.

Pass the vegetables through a meat grinder. We send the tomato puree to the stewpan, boil for 3-4 minutes and filter through a sieve.

Pour common salt into strained juice. Pour granulated sugar to taste, put 2-3 cloves and 5-6 peppercorns. Bring the juice to a boil, cook for 5 minutes.

We put small tomatoes tightly in half-liter jars, fill the banks on the shoulders.

Pour vegetables with boiling water, pour in a couple of minutes and pour boiling water again to warm the vegetables. It is better to drain water through a leaky lid.

Pour water from cans. Immediately pour the boiling fill so that it almost completely covers the vegetables.

Cans immediately tightly cork varnished boiled lids, turn over. We cover blanks with a thick blanket or a woolen blanket. We leave canned food warm for 10-12 hours - this is how the pasteurization process goes. Completely cooled blanks are removed for storage in a dry, dark and cool place. Storage temperature from +2 to +7 degrees Celsius.