Tomatoes canned without vinegar and in their own juice

Good afternoon, my reader. Today I will tell you a simple recipe for preserving tomatoes in their own juice. It is made without the addition of vinegar, and the output tomatoes are very tender. And the juice of this preparation has a great and rich taste. For the basis of such preservation, small tomatoes are well suited, which fit perfectly in a liter jar. Large ones will go here for juice. We also need a toothpick, which will need to pierce whole tomatoes (in several places at once) so that their skin does not burst from boiling water.

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This dish is prepared for about 30 minutes.

Pickled tomatoes in their own juice

Required products (per 1 liter can): - tomatoes (small) - 570 g, - tomatoes (large) - 1.2 - 1.5 kg (tomato juice is needed here 430 g), - salt - 0.5 table. spoons - sugar - one table. spoon, - bitter pepper - a few peas.
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Cooking method

First, we will prepare a glassware and a lid for the blank. Add a little baking soda to the water and wash our jar with the resulting solution. Next, rinse the container in plain water and sterilize it. After that, we boil the future lid for one minute.
Then we wash the small tomatoes and make 3-4 holes in the places where they had a stalk with a toothpick. Then we carefully put them in the jar.
Next, pour cold water into a saucepan, put it on the hotplate and bring the liquid to a boil. And carefully pour boiling water into a jar of vegetables. Then we close the container with a lid.
Cover the jar of tomatoes with a towel and wait about 10 minutes. Next, pour the water from the can back into the pan and put it back on the tile. We boil water for the second time and again pour our small tomatoes in a jar with it.
While the workpiece is reheating, let's start making tomato juice. We select for him large (ripe and overripe) tomatoes. We wash and cut out all sorts of spots and seals from them. Then we cut the fruits themselves into pieces and put them in a juicer.
Pour the resulting tomato liquid into a saucepan and place the container on the tile.
Put salt, sugar and peppercorns into the liquid. Stir the tomato juice and cook it after boiling for exactly 10 minutes. During which we taste the juice and, if necessary, add sugar or salt to it. The juice should be saturated, because after conservation, part of its salt and sugar will be taken away by whole tomatoes.
Next, drain the water from the tomato jar and pour the cooked tomato juice into it. We roll the boiled lid and immediately turn the jar over.
We wrap our tomatoes with a warm blanket, shawl or towel. Done!