Homemade tomato preparations are extremely popular in Russian cuisine. This is not surprising: tomato snacks are almost never boring, they are equally good at everyday meals and during festive feasts. Tomatoes in their own juice are distinguished by their excellent, rich taste. This preparation requires a rather painstaking preparation, but the result will delight many gourmets.
It is necessary
- - soft tomatoes for tomato juice (3 kg);
- - small strong tomatoes for canning (4 kg);
- - granulated sugar at the rate of 5 g per 1 liter of tomato juice;
- - table salt at the rate of 25 g per 1 liter of tomato juice.
Instructions
Step 1
Rinse ripe, soft tomatoes in running water, boil them in boiling water, and then quickly peel the hot vegetables. Remove the stalks and cut the tomatoes into slices. Place a heavy-bottomed saucepan on the stovetop, preferably one with a non-stick coating. Boil the tomato mass for half an hour over medium heat, while regularly stirring the contents of the dishes with a wooden spatula.
Step 2
Prepare glass jars for canning tomatoes. Make sure the containers are not damaged. Rinse them and sterilize them alternately with hot steam. When the steam settles on the inner surface of the cans and drops begin to flow down the glass, put the dishes (do not turn them over!) On a cotton towel ironed on both sides. Dry the jars at room temperature.
Step 3
Pick out small, sturdy tomatoes, wash them thoroughly, and pierce the skin of each fruit with a toothpick so that it doesn't crack during the canning process. Place the tomatoes tightly in sterile jars, shaking the dishes from time to time. Pour boiling water over the filled containers. So they should stand for about 25 minutes, during which you will prepare the tomato dressing.
Step 4
Swirl the tomato paste in a blender, then rub it through a sieve to remove the seeds. Bring the tomato juice to a boil, then add granulated sugar and table salt to it. You can independently adjust the optimal amount of additives in the workpiece, depending on the taste of the tomatoes. Very sweet tomatoes will require slightly less sugar than the above recipe. Accordingly, sour tomatoes (for example, some early varieties) are best sweetened well.
Step 5
Pour the water out of the cans, replace it with hot tomato juice and seal the containers for the winter using a special seamer. Hold the cans of canned tomatoes upside down for 24 hours, wrapped in a flannel towel. Then they can be put away in a cool place for long-term storage.
