Tomatoes in their own juice without sterilization for the winter

2 hours. 0 min.
4 banks 1 liter
Tomatoes in their own juice without sterilization for the winter

Tomatoes in their own juice are popular with many housewives. It is convenient to open a jar, serve tomatoes on the table as a snack, and use juice for cooking sauces, adding or refueling for borsch. Convenient and economical, I advise you to try!

Ingredients

  • Tomatoes 3 kg
  • Tomatoes (for juice) – 2 kg
  • Bay leaf 3 pcs.
  • Black pepper (peas) – 6 pcs.
  • Salt 2 tbsp.
  • Sugar 3 tbsp.

A step -by -step recipe for cooking

1
For this workpiece, we will need two types of tomatoes: small fleshy tomatoes for canning entirely and ripe juicy - for the preparation of juice. So, rinse small tomatoes, make several punctures in the area of ​​the stalks so that the skin does not crack during the preparation process.
2
Fill the sterile jars with prepared tomatoes not very tightly.
3
Boil water and pour the tomatoes in jars with boiling water. Cover the jars with lids and leave to cool. Then drain water, pour the tomatoes with new boiling water again. I advise you to measure the amount of drained liquid to know how much tomato juice you need to fill the cans.
4
Rinse the tomatoes for juice and cut it arbitrarily, then pass through a meat grinder or use a juicer.
5
The resulting tomato juice can be additionally wiped through a sieve to get rid of the seeds. From the specified number of tomatoes, I get approximately 2 liters of tomato juice. If you have less juice than you need to fill the cans, dilute it with a small amount of boiled water.
6
Pour tomato juice into a pan for cooking, add salt, sugar, peppercorns and bay leaf. Mix everything, bring to a boil and boil, removing foam, 15 minutes over medium heat.
7
From cans with tomatoes, drain water and fill them with boiling tomato juice to the top. Roll the jars, turn upside down and cool. Keep a cooled blank in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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