There are many ways to prepare tomatoes for the winter. One of them is canning in its own juice. There are many recipes, but most require vinegar. However, if you wish, you can do without it, keeping the original taste of tomato juice and the freshness of the fruits themselves.
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What is needed
To prepare 1 liter can of canned food according to this recipe, it will take half an hour and the following products:
- Small tomatoes - about a pound (more precisely - how much will go into the jar).
- Large tomatoes for juice - about 1.5 kg.
- Salt - half a tablespoon.
- Sugar - a tablespoon without a slide.
- Black pepper - 3-4 peas (to taste).
Cooking method
First you need to prepare a liter jar for seaming. It is washed with warm water. It is best not to use cleaning products, but add some baking soda to the sponge. The washed can is rinsed and steam sterilized.
Small tomatoes are washed, slightly dried and tightly packed into a jar - without tamping, but so that there is as little empty space as possible. It is also good to pierce 1-2 holes in them with a toothpick before that - so that their skin does not peel off. Holes are made where the stalk was attached - so it is less likely that in boiling water the fruits will creep into porridge.
Tomatoes in a jar are poured with cool clean boiling water and covered with a boiled lid (boil for 1 minute). After covering the jar with a towel, wait 10 minutes and drain the water. After that, the tomatoes are re-poured with boiling water and left so while the juice is preparing.
While small tomatoes are warming up, large ones are digested for juice. For this, it is better to take the most ripe fruits - you can even overripe, which can no longer be stored. Before processing, the tomatoes are inspected, all damage is carefully cut out with a sharp knife. It is also better to cut light areas near the stalk - it will be tastier this way.
Then the large tomatoes are cut into pieces and passed through a juicer. If it is not there, you can use a blender, in extreme cases - a meat grinder, but then the resulting pulp will have to be wiped through a metal sieve.
The prepared juice is poured into a saucepan and put on medium heat. Pepper, salt and sugar are added to the juice. With constant stirring, the mixture should boil for 10 minutes. The amount of salt and sugar can be adjusted to your liking. It should be borne in mind that after pouring, some of these components will be absorbed into small tomatoes, so do not worry if it turned out too sweet or salty.
When the juice has boiled, the cooled water is drained from the jar, instead of filling the jar with boiling juice with spices. After that, you can roll up the lid, carefully put the jar down with the neck down and cover with something warm (an old blanket, jacket, etc.). The covered jar should be kept until it cools down to room temperature.
Then the product is ready. Tomatoes in juice do not need additional storage conditions: since they were sterilized by boiling, after cooling they can be kept simply in an apartment at room temperature. It is better to serve this dish on the table after a couple of months - in winter. Then the tomatoes will taste completely.
It must be remembered that after opening the can, tomatoes cannot be stored for a long time even in the refrigerator. That is why liter cans are used - just for 1-2 meals.
Do you know how to cook pickled tomatoes without vinegar?
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