Select and wash ripe tomatoes. Spread on a napkin. Thoroughly wash liter cans.

Then we need to pierce each of the tomatoes through with a knitting needle or wooden skewer. Small - 1, large - 3-4 times. This is to ensure that tomatoes are not "torn" from the boiling brine.

Fill clean jars clean the punctured tomatoes. No need to "stuff" them like cucumbers, not to hurt, but try not to leave empty space in the Bank. Don't forget to put on the boiled lids on the resulting number of cans.

Next, put the banks in a metal bowl which will pasteurize. Pour into the bowl with the banks the water so that the water reached "coat hanger" banks, but not higher, so that while boiling the jars. Determined the amount of water we take out the banks, and the water in the basin is put to warm up. Definitely on the bottom place a towel to banks burst.

Then we need a pot for the brine. Pour the required amount of water (may be more than you need, just not less), for example, at 9 liter cans tomato need 7 liters of water for the brine. Per liter of water pour a tablespoon with a slide (!) of salt and bring to a boil. Boiling the brine is gradually poured into the banks with a ladle, leaving from the edge of the banks about 5 mm. Syringe recruited acetic acid and added to each jar, 1 ml ( 1 cube). Cover with lids and put in a bowl podogrevali water. Boil the water in a basin and boil 8 minutes.

After pasteurization, carefully take out the jars and preserve them. Don't forget to check for leaks, turning the jar after rolling. Then put them on the floor on a cloth, lid down, not hiding. A day can remove the canned tomatoes in the fridge or in the cellar.