Canned tomatoes (option 2)

For the filling:

20-40 g on 1 l of water - sugar

2-3 g citric acid

15-20 g salt

Small wash the tomatoes, using a wooden toothpick to make a few punctures near the stem, put on sterilized or washed with soda banks.

Prepare the sauce: sugar and salt dissolve in water, add citric acid, bring to boil and remove from heat.

Tomatoes pour hot filling. Pasteurized at a temperature of 90� C: half-liter cans - within half an hour, liter-within 35 min, two-liter is within 40 minutes drive to Cork.