Preparing tomatoes for the winter in your own juice, you get 2-in-1: delicious canned tomatoes and tomato juice, which you can use for borsch, gravies or drink just like that!
It is more convenient to harvest tomatoes in their own juice in small jars with a volume of 0.5-1 l.
Ingredients for tomatoes in own juice
It took approximately two to two 0, 5 l and one 0, 7 l cans:
- 1 kg of small tomatoes;
- 1, 2-1, 5 kg large;
- 1, 5 - 2 tablespoons without the top of salt;
- 1 tablespoon of sugar.
The number of tomatoes on the juice is indicated with a margin, because it is better to cook more juice. Its amount for filling tomatoes can vary: depending on how compact the tomatoes are placed in banks, the juice may need more or less. If the fill is not enough, it is not very convenient - you have to urgently make an additional portion. And if there is more juice - you can roll it up separately or drink it just like that - the juice turns out very tasty!
Tomatoes for canning are better to take small, strong ones - for example, varieties of cream. And for juice - on the contrary, we choose large, soft and ripe. Salt for preparations suitable only large, not iodized.
Cooking tomatoes in own juice
Prepare jars and lids, sterilizing them convenient for you. Tomatoes thoroughly wash. We will spread small tomatoes in banks, and from large ones we will prepare tomato juice.
There are two ways to get tomato juice. The old way: you can cut the tomatoes into pieces - quarters or eighth, depending on the size. Pour a little water into the enamel bowl, put the tomatoes into slices, boil, and then wipe the tomato paste through a sieve. But this is a very laborious way, so I prefer to make tomato juice in a modern way - using a juicer. Now there are many different models, check if yours is suitable for tomatoes.
Tomato juice in an enamel pot is set on fire and brought to a boil. Add salt and sugar, stir to dissolve. Hot tomatoes juice pour tomatoes in banks, not reaching 2 cm to the edges. We try to make the tomatoes covered with juice.
Next, there are also a couple of options. The first is to sterilize the workpiece. Put a cloth or a folded dishcloth on the bottom of a wide saucepan. We put the banks covered with lids, so that they do not touch each other and to the walls of the pan. Pour water on the hangers cans. Bring to a boil and after boiling we sterilize 0.5 liter jar for 10 minutes, 1 liter for 15 minutes. And then roll the key or screw caps.
I prefer the second method: fill the tomatoes with juice, cover the jars with lids and wait until they cool down to such an extent that they can be picked up. Drain the juice back into the pan (it is convenient to use a special lid with holes so that the tomatoes do not “run away” with the juice) and bring to the boil again. Re-fill the tomatoes with boiling juice and let cool. Finally, we perform the procedure for the third time, pour the tomatoes in and immediately roll up the key.
Put the tomatoes in their own juice down with lids and cover with something warm to cool. Then we remove for storage in a cool place, for example, a storeroom or cellar.
In winter, it will be great to get a jar of tomatoes in your own juice to treat yourself to summer-like aromatic tomatoes and delicious tomato juice!
