Needless to say, that blanks based on tomatoes are most popular? In view of this, there are many recipes for their canning, the basic among which, of course, is the tomato recipe in its own juice for the winter.
Canned tomatoes in own juice
Preparation of such a preparation takes much more time than cooking tomatoes in the marinade. However, along with natural canned fruits, you will get a dose of thick, sweet and fragrant tomato juice .
Ingredients:
- tomatoes (small) - 3.2 kg;
- tomatoes (large) - 2.2 kg;
- salt, sugar.
Preparation
Nakolite small tomatoes with a toothpick and tamp well into washed jars. From large tomatoes we will brew the juice, so divide them into large pieces of arbitrary shape and place them in deep enamel utensils. If the fruit is not succulent, then you can splash water to them. Boil tomatoes for 15 minutes, wipe them through a sieve, getting rid of unnecessary litter like peel and seeds, and pour back into the enameled dishes. After boiling the juice, season it with salt and sugar to taste, and then pour the contents of the cans with the juice obtained. Cover the container with covers and leave sterilized in any way you prefer. After rolling, tomatoes in their own juice without vinegar are cooled and placed for storage.
Tomatoes in slices in their own juice for the winter
When you are preparing tomatoes only for use in sauces, then pay attention to this recipe, in which the fruits are not closed entirely, but cut into pieces, so they quickly pick out when cooking in sauce.
All you need is fleshy tomatoes in the desired amount, as well as a little salt.
Tomatoes can be blanched beforehand, in order to remove the skin from the fruit, then divide into slices and densely put in a clean and scalded jar. Place the jar of tomatoes on sterilization, previously adding about a teaspoon of tomatoes on top (count the amount, depending on the volume of used containers).
Preservation of tomatoes in its own juice is completed after you have removed the jars from the water bath and rolled them.
Tomatoes without skin in their own juice
For those who are not too lazy to spend time on high-quality harvesting of peeled tomatoes offer this recipe. Such tomatoes are best suited for adding to stews , soups or for use as a sauce base.
Ingredients:
- tomatoes - 2.3 kg;
- garlic - 1 head;
- peas of sweet pepper;
- salt, sugar.
Preparation
A smaller half (about 1.5 kg) of tomatoes should be used as a basis for juice. For preparation it is convenient to use a juicer or meat grinder / blender + gauze filter. When the juice is ready, they put it to boil, seasoning it to taste.
Before you close the tomatoes in your own juice, they should be peeled from the skin, notching it. When the cuticle is notched, the fruits are scalded, slightly cooled, and the skin is removed.
Prepared tomatoes are placed in jars along with several peas of pepper and sliced garlic teeth. In the company with these additions, you can also use horseradish, dill umbrellas, various spices to taste.
Pour the contents of the cans with boiled juice, cover the container with preservation lids and send for sterilization. The time of the latter depends on the volume of the cans and the method chosen for sterilization. It remains only to tighten the cans, and the preparation of tomatoes in its own juice for the winter is completed.