Canned tomatoes

To fill:

20-40 g 1 liter of water - sugar

2-3 g citric acid

15-20 g salt

Fleshy tomatoes washed, dipped in boiling water for 1-2 minutes, discard in a colander, cool under running cold water, peel. Each tomato cut into two or four parts, expanded in sterilized or washed with soda banks.

Prepare pouring sugar and salt dissolve in water, add citric acid, bring to a boil and remove from heat.

Tomatoes pour hot filling. Pasteurized at 90 � C: a half-liter cans - in half an hour, -to liter for 35 minutes, two-liter - for 40 min.