Only diseased, overripe or damaged fruits are absolutely unsuitable for processing. Tomatoes are processed in different ways, depending on the type of harvest.
It is necessary
- - tomatoes of the same maturity;
- - 700-800 grams of salt per 12 liters of water;
- - dill, cherry leaves.
Instructions
Step 1
For pickling, sort the tomatoes before you process them for harvesting. Remove the stems, sort the tomatoes by size, set aside damaged and diseased fruits for re-sorting to make tomato paste. Wash selected tomatoes with water. Fold them in rows in a tub and shake occasionally to fit tightly. Prepare the brine. Mix 700-800 grams of salt thoroughly with 12 liters of water. Arrange the rows of tomatoes in a tub with dill, currant or cherry leaves. After the tomatoes fill the entire tub to the top, fill them with pre-prepared salted brine and cover with a wooden lid. Press down on the cover with a weight.
Step 2
Blanch tomatoes without skin for canning in boiling water for a minute and a half, and then immediately refrigerate, then peel the skin.
Step 3
For tomato juice, select large ripe tomatoes, rinse them thoroughly with water and place in a saucepan to heat. After the tomatoes are boiled, rub them through a sieve and add ten grams of salt to them for each liter of mass, as well as granulated sugar to taste.
Step 4
Put the peeled tomatoes in jars, pour boiled tomato juice, so that the level of tomato juice is two centimeters lower than the edges of the jar.
Step 5
Place the filled jars in a pan with heated water for 20-25 minutes to pasteurize at 80 degrees C. Then seal the jars and turn them over.
