Description
Tomatoes in own juice, no salt, no sugar, no vinegar. Natural! In winter, these tomatoes as a godsend. And the sauce to meat, fish or pasta, and soup. Yes, anywhere! The taste of these tomatoes can't compare with those that you can buy in the store. And for the price too, of course. Of course, you will have to spend a bit of time, but how you praise yourself in the winter opening a jar of tomatoes!
Ingredients
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Tomato
400 g
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Tomato juice
200 ml
Cooking
This number of products designed for one jar 0,5 l. Tomatoes should not choose a very large, dense, Zelenka, fleshy. The variety "plum" is perfect. Tomatoes wash thoroughly.
For juice, you can use any tomatoes. Somewhere in the wrinkled, soft. In a word, substandard. Cut the fruit damaged places, if any, and use the juicer to prepare the juice.
1 kg of tomatoes I get 700 ml of juice (during cooking juice volume is reduced by 10-15 %)
Cook the juice over medium heat, stirring constantly and periodically removing the foam, 45-50 minutes.
While cooking the juice can be enjoyed tomatoes. On each to make the cross-cut, put into a deep bowl or pot and pour boiling water for 4-5 minutes.
Drain the water and peel the tomatoes. The skin is very easy to remove.
Each tomato cut in half and cut out the stem.
Peeled tomatoes plump (but without fanaticism) put in sterilized jars.
By this time the juice was boiled. Pour boiling hot (stress hot) juice of tomatoes under the neck of the jars and sterilize the jars 15 minutes in boiling water. Honestly, I don't, lazy. And so well kept.
Close the jars with the tomato lids, flip upside down and wrap a blanket or large towel. Leave it to cool down. All! Natural tomatoes in own juice will be ready in a week or two. If possible, it is better to store tomatoes in a cool place. But I stand in the kitchen and on the balcony.
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