Tomatoes in your own juice for the winter

1 hour 10 min.
3 banks
Tomatoes in your own juice for the winter

These tomatoes can be served as a snack, as well as use for sauces and refueling to other dishes. Canned tomatoes perfectly retain their own taste, color and beneficial properties!

Ingredients

  • Tomatoes 3.5 kg
  • Salt 3 tbsp.
  • Sugar 6 tbsp.
  • Fragrant pepper (optional) – 12 pcs.
  • Black pepper (optional) – 18 pcs.
  • Bay leaf to taste
  • Garlic to taste
  • Cloves to taste

A step -by -step recipe for cooking

1
Rinse and sort the tomatoes to size: the average will be used to fill the cans, and smaller or too large for the preparation of juice.
2
Clean the tomatoes from the skin for laying in jars. To do this, make a cross -shaped incision on the skin, fold the tomatoes in a large bowl, pour with boiling water and leave for 1 minute. Then remove the skin and remove the core with a knife.
3
Pass the tomatoes for the preparation of juice through a meat grinder. Place the resulting tomato mass in a thick -walled pan and bring to a boil over medium heat. Add salt and sugar, boil for 5 minutes.
4
On the bottom of sterile cans, put 5-6 peas of black and 3-4 peas of fragrant pepper. Place whole tomatoes tightly. You can additionally add garlic, cloves and bay leaf to the banks.
5
Pour hot tomato juice into the jar with tomatoes to the upper edge (about 650-700 g of whole tomatoes and 300-350 ml of tomato juice are included in the liter jar).
6
Cover the jars with lids. Sustain the banks in a pot of water (water should reach the base of the neck), gradually bringing to a boil, and then over medium heat for 25 minutes.
7
Roll the jars, turn over, wrap it with a warm blanket and leave it overnight. Store ready -made tomatoes in your own juice in a cool place.
Helen Lipko
Recipe Author:
Helen Lipko
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