Food preservation greatly simplifies the daily cooking process for each housewife. This is no secret to anyone. Harvested vegetables and fruits allow you to always have the right component on hand to make this or that dish. No need to run around the shops and waste time processing and preparing the original products. It is much easier to get the right jar from the shelf and solve the problem without additional effort.
It is difficult to imagine the first or second dishes that do not use tomatoes in one form or another. This unique vegetable is used not only for addition and decoration. It is part of various sauces and grills, without which many dishes lose not only their appearance, but also their unique taste and aroma. The ideal option for harvesting tomatoes, no doubt, is canning in natural fill. To do this, you need to know how to make tomatoes in your own juice. There is nothing complicated. You just need to carry out the necessary steps in stages. And the result will be guaranteed.
As you know, how many people - so many opinions. Therefore, every housewife has a recipe for how to make tomatoes in their own juice. But all of them are united by a clear sequence, which must be observed during the preparation process. The process itself takes very little time. It will take no more than two hours for the jars with delicious tomatoes floating in the aromatic filling to be on the table.
So how to make tomatoes in your own juice? First you need to prepare the necessary source products. For canning, it is better to take small vegetables. They are easier to put in jars. And for the preparation of a liquid medium, you can use several large tomatoes.
Of the products you may need: for 2 kilograms of small 3 kilograms of large tomatoes, 2 ordinary tablespoons of sugar and salt.
The process itself consists of several main stages:
- Rinse vegetables thoroughly.
- Small tomatoes carefully stacked in jars to the top. Previously, the peel in them must be pierced with a needle in several places.
- Cut large tomatoes arbitrarily, put in a saucepan and bring slowly to a boil under the lid.
- Then wipe the mixture through a sieve. The result is natural tomato juice.
- Add the required amount of salt and sugar for every 1.5 liters of hot mass, carefully move.
- Pour the mixture into jars, cover them and pasteurize in a wide container with boiling water for 8-10 minutes.
- Banks clog up and turn upside down. Leave in this position until completely cooled. You can store them anywhere.
This is the easiest, but not the only way to make tomatoes in your own juice at home. There are others.
In cooking, cooking tomatoes in their own juice is usually done in two ways. It all depends on the type of main source product. Unpeeled or peeled tomatoes can be used for preservation. Here, the cooking technology is slightly different. The process will look like this:
- Rinse the small tomatoes.
- In several places, cut a peel on each tomato.
- Put the vegetables in a pot with boiling water, cover tightly with a lid and leave in this condition for 15-20 minutes.
- After the time has expired, remove the tomatoes from the water, peel them and carefully place them in jars sterilized in advance.
- Grind the remaining tomatoes in a meat grinder, boil the resulting mixture over low heat for about 15 minutes.
- Then add sugar and salt.
- Pour the contents of the cans with the resulting hot mixture and close tightly with metal lids. Sterilized in this case is not necessary.
Such tomatoes can not only be eaten as an independent dish. They are perfect for preparing various aromatic sauces.
Very tasty tomatoes in their own juice can be prepared without the use of any additives. This is done extremely simply:
- Remove stalks from well-washed vegetables.
- Chop the tomatoes randomly. The pieces should be large enough.
- Place food in a saucepan and put on low heat. After boiling, cook for 20 minutes.
- Put the finished mixture in prepared jars and roll up.