I am sharing the most delicious recipe for tomatoes in my own juice. I'll tell you how I make them, my recipe is delicious, good, tested over the years. Be sure to write it down so you don't lose it!
Ingredients:
tomato
garlic
greens
salt
sugar
vinegar
spices (bay leaf, pepper, cloves)
We put whole tomatoes in prepared jars. We do not take everything in a row, but we choose good, strong tomatoes.
We twist overripe, cracked tomatoes through a meat grinder, which are no longer suitable for twisting. Pour the resulting tomato puree into a saucepan and place on the stove.
Add salt, sugar and spices. The proportions are as follows: for each liter of tomato puree, put 1 teaspoon of salt, 1.5 teaspoons of sugar, 3 peppercorns, 2 cloves and 2 bay leaves. Bring to a boil.
As soon as it boils, put 5 cloves of garlic (cut each clove into 3-4 parts), parsley and basil, 2 tablespoons of vinegar 9%. Cooking the sauce for 5-7 minutes.
Then pour the tomatoes with the resulting sauce. And here is a very important point: as soon as it is poured, we cover the jars with lids on top and wait 10 minutes. Tomato juice is thick enough and it slowly fills all the voids and crevices in the can.
Therefore, after 10 minutes the juice will "settle" and you will need to add more. There should be enough juice in the jar so that all the tomatoes are completely covered with it. Otherwise it may deteriorate.
We sterilize the jars in a saucepan with water (put a towel on the bottom): half-liter for 15 minutes, liter - 20 minutes. Then we roll up the cans, turn them over and leave them to cool completely.
After the can, we put it in a cool dark place for storage. Bon appetit my dears!
Read also: How I cold sterilize jars. Without oven and steam. My new way
Piquant tomatoes without vinegar. Favorite recipe for the winter
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