Tomatoes in their own juice are best prepared in August or September, when the season for picking such vegetables begins. For preservation, the "Cream" variety is recommended - it is juicy, with dense pulp, keeps its shape perfectly even after steaming.
Do not forget to add 9% vinegar to tomato puree - it acts as a preservative, especially if the seaming will be stored at room temperature in the pantry. Fresh celery will give a brighter taste of preservation, but if not available, you can replace it with parsley: regular or curly.
Never add iodized salt - because of it, the preservation may ferment! Do not forget to adjust the sour taste of tomato puree with granulated sugar, adding it to your liking. A blank is created by the double pouring method: first, the vegetables are steamed in boiling water, then poured with boiling tomato puree. The calculation of the ingredients is presented for two 1 liter cans.
Ingredients:
Tomatoes "Cream" - 2.5 kg
Parsley - 1 bunch
Vegetable oil - 2 tablespoons
Vinegar 9% - 2 tablespoons
Sugar - 2 tablespoons
Salt - 1 tablespoon
Ground black pepper - 4 pinches
Preparation:
1. Wash some of the tomatoes in water, put in a deep bowl or bowl. Boil water in a kettle or saucepan and pour it into a container of tomatoes so that all vegetables are covered with boiling water. Leave it on for 10-15 minutes - during this time they will steam and you can easily peel off the skin from them.
2. Rinse the jars and parsley. Place it on the bottom of the containers.
3. Fill the jars with the leftover tomatoes, pinching each one in several places with a knife for better steaming. Add more washed greens if desired.
4. Boil water and pour boiling water into jars, immediately cover them with tin lids. Leave on for 10-15 minutes to steam.
5. Remove the tomatoes one at a time from a bowl of hot water, cut each of them crosswise from the bottom and peel them off, immediately removing the green core with a knife. Cut the flesh into circles or slices.
6. Puree with a hand blender or in a food processor bowl, pour into a cauldron, add sugar, salt, ground black pepper. Pour in vegetable oil and 9% vinegar. Place the container on the stove and bring to a boil, reduce heat and simmer for about 10 minutes, until the tomato mass changes its color.
7. Drain the hot water from the tomato jars by replacing the lids.
8. Pour boiling tomato puree into them to the top and immediately roll up with tin lids using the preservation key.
Allow the blanks to cool for a day and transfer to storage in a pantry or cellar. The tomatoes in their own juice are ready.
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