Tomatoes in their own juice, canned in jars for the winter with bell peppers and chili - delicious tomatoes for the winter, without the skin, in a spicy sweet and sour sauce, mashed potatoes. These blanks do not belong to the category of “everything is put in the jar, filled with marinade”, no - you will have to tinker. But, as they say, the devil is not so terrible as he is painted. First, the skin of ripe tomatoes is removed easily. Secondly, the blender, unlike the old meat grinder, turns tomatoes into mashed potatoes in only a few seconds. Thirdly, it is better to spend 15 minutes on the sterilization of blanks than the same 15 minutes to go to the store for canned vegetables.
For canning, choose red, fleshy, ripe tomatoes.
- Cooking time: 1 hour
- Quantity: 2 cans of 750 ml
Ingredients for cooking canned tomatoes in their own juice with bell pepper:
- 2 kg of red tomatoes;
- 500 g of Bulgarian sweet pepper;
- 3 chilli pods;
- 20 g of rock salt;
- 40 grams of granulated sugar;
- 5 g ground paprika.
A method of cooking canned tomatoes in their own juice with bell pepper for the winter.
For the sauce-mash we select the most ripe tomatoes. If the peel just burst on the vegetable, and there are no visible signs of damage, then this is the most suitable material.
So, wash the vegetables, cut it in half, cut the stalks. Put the sliced vegetables in the bowl of the blender, turn them into puree.
Tomato puree squeeze or rub through a colander to remove skin residues and seeds.
We clean the sweet red, orange or yellow bell peppers from the seeds, cut the flesh into cubes, and throw them into a blender.
Add a few chilli pods to the bell pepper. Depending on your taste preferences, you can make preparations with a pungent taste or sour-sweet.
Grind the pepper in a blender until a homogeneous paste. Mix pepper with strained tomato mass.
Jars for my workpieces in warm water with soda. Then dry the jars in the oven or sterilize over steam. Boil lids for 5 minutes.
Tomatoes put in boiling water for 30 seconds, then put in a bowl with cold water, remove the skin.
Cut tomatoes into 4 parts, cut the stem. Put the sliced tomatoes in a jar so that they fill it at 3 \ 4.
Tomato puree and minced pepper put in a saucepan, add ground paprika, salt and granulated sugar. Bring the mass to a boil, boil for 5 minutes.
Fill jars with boiling vegetable puree, cover with lids.
We put a towel in a container for sterilization, put jars of tomatoes on it, pour in hot water.
Heat water to 85 degrees Celsius (it is better to use a kitchen thermometer), pasteurize cans with a capacity of 0.75 liter for 15 minutes. If the water starts to boil during sterilization, add cold water to lower the temperature.
We get cans with canned tomatoes with tongs, twist the lids. Turn the jars to the top bottom, after cooling down, remove to a cool, dark place for storage.
By the way, canned tomatoes in their own juice can be used to make soups and sauces, for example, classic Italian Bolognese.
Tomatoes in their own juice with bell peppers are ready for winter. Cook with pleasure and bon appetit!