Tomatoes in own juice for the winter

If you want to enjoy the natural seasonal tomatoes, not only in the summer and early fall, you should do the tomatoes in their own juice for the winter - the most delicious and natural variant of canned tomatoes. For information on how to prepare such tomatoes, read this article.

With the end of summer, many thrifty hostess spend in the kitchen hours and even days, zagotavlivaya the winter seasonal foods - fruits and vegetables, which, although they are sold nowadays in stores year-round, but it is not comparable with natural products or to taste, for no useful properties which are well preserved in the preservation.

It tomatoes in our country is one of the most popular kinds of vegetables, and many cooks tend to prepare for the winter in pickled, dried, salted, pickled, as juices and even a jam. Tomatoes in own juice - one of the best options for canning tomatoes, which are obtained in this way are very delicious, natural, retain their beneficial properties and are suitable for the preparation of various dishes with tomatoes. Such tomatoes harvested without vinegar, and therefore are more natural taste as compared with other possible blanks of this vegetable.

Recipe tomatoes in their own juice for the winter

Ingredients (for 3 cans 1l): 3kg small tomatoes, 2 kg large tomatoes, 60g salt 50g sugar for flavoring - pea allspice or cinnamon.

How to cook the tomatoes in their own juice for the winter. Rinse small tomatoes, chop a wooden toothpick in several places, tightly packed into sterilized glass jars 1l. Arbitrarily cut into large tomatoes, put in an enamel pot, cover and heat, without boiling, then rub the tomato mass of hot through a sieve - get tomato juice. Add juice of sugar and salt (calculation: for every 1.5 liters of juice on 1st.l. sugar and salt), add (optional) 1 pinch of cinnamon for every 500ml of juice. Pour the juice into a saucepan, bring to a boil, remove the foam, pour the boiling juice into banks to small tomatoes. Put the tomatoes in cans with water, cover and sterilized in boiling water for 8-10min, then roll up, turn upside down and wrap up in a warm blanket to cool.

Tomato juice, prepared from large tomatoes can not rub through a sieve if it is not too important uniformity in such case should just tomato peel, scalded them, then later cut and then pyurirovat, after which the mass can be passed through the add Press the garlic and allspice.

Tomatoes in own juice for the winter: the subtleties of winemaking

• If the tomatoes are harvested in the winter in their own juice, in the future you want to use for cooking various dishes, before laying them in jars can remove the peel, bay boiling water for a few seconds.
• To bookmark a bank needs to use medium-sized tomatoes same degree of ripeness (or all brown, or all red). These tomatoes should not be soft, but those that are used for the preparation of the fill should be fleshy, juicy, very ripe, soft.
• If you want a delicious canned tomatoes, make sure that they are fresh and were tasty, but too sour and after harvesting to be acidic.
• Any spices except salt, you can not add, but the salt acts as a preservative, so can not be avoided in the preparation of canned tomatoes in their own juice. Cinnamon, sugar and pepper - this is not mandatory. Too much salt is not worth putting - add as much as indicated in the recipe.

Another option harvesting tomatoes in their own juice for the winter, see the videoretsepte.

Videoretsept cooking tomatoes in their own juice for the winter