Tomatoes in their own juice without sterilization for the winter
Tomatoes in their own juice are popular with many housewives. It is convenient to open the jar, serve tomatoes as a snack, and use the juice to make sauces, gravy or dressing for borscht. Convenient and economical, I advise you to try!
Ingredients
Step-by-step cooking recipe
For this preparation, we will need tomatoes of two types: small fleshy tomatoes for canning whole and ripe juicy ones for making juice. So, wash the small tomatoes, make several punctures with a toothpick in the stalk area so that the skin does not crack during cooking.
Fill sterile jars with prepared tomatoes not very tightly.
Boil water and pour boiling water over tomatoes in jars. Cover the jars with lids and leave to cool. Then drain the water, pour new boiling water over the tomatoes again. I advise you to measure the amount of drained liquid to know how much tomato juice is needed to fill the cans.
Juice tomatoes, rinse and cut arbitrarily, then pass through a meat grinder or use a juicer.
The resulting tomato juice can be additionally wiped through a sieve to get rid of the seeds. From the specified number of tomatoes, I get about 2 liters of tomato juice. If you have less juice than is necessary to fill the cans, dilute it with a small amount of boiled water.
Pour the tomato juice into a cooking pot, add salt, sugar, pepper and bay leaf. Mix everything, bring to a boil and boil, removing the foam, for 15 minutes over medium heat.
Drain the tomato cans and fill them with boiling tomato juice to the top. Roll up the jars, turn upside down and cool. Store the cooled workpiece in a cool, dark place.
