As autumn approaches and the fresh vegetable season draws to a close, every housewife thinks about how to preserve the taste of summer for many months. One of the best solutions for this is tomatoes in their own juice. This type of preservation is valued for its naturalness and the absence of artificial preservatives such as vinegar. In this article, we will tell you how to prepare this delicacy using a proven recipe from the culinary blog mama_moze_tato_dopomoze, published on Instagram.
Choosing ingredients: two types of tomatoes
To prepare tomatoes in their own juice, you will need two types of tomatoes. For packing whole into jars, small and firm fruits, such as the "plum" variety, are best suited. These tomatoes should be dense and not too soft so that they do not fall apart during the canning process. The second part of the tomatoes are juicy fruits that will be used to make the marinade. They will provide the richness of taste and aroma of the finished dish.
Preparing whole tomatoes
The first step is to thoroughly wash the small tomatoes. Make a neat cross-shaped cut with a knife on the top of each fruit. This will help to easily remove the skin after boiling water treatment. Put the vegetables in a deep container and pour boiling water over them for exactly 10 minutes. Then drain the water and carefully peel the skin off the tomatoes — it will come off very easily thanks to the preliminary heat treatment. Pack the peeled tomatoes as tightly as possible into previously washed jars.
Preparing tomato juice
Grind the other part of the tomatoes using a meat grinder, blender, or juicer. Pour the resulting mass into a large saucepan and put it on the fire. When the juice boils, add salt and sugar according to the weight of your tomato puree. Boil the marinade over medium heat for 10 minutes. This will allow the taste and aroma of the tomatoes to fully reveal themselves, as well as ensure the necessary sterility of the product.
Filling and sterilization
Pour the peeled tomatoes in the jars with hot boiling juice to the very top and simply cover them with lids. Put the jars in a wide saucepan with warm water. Sterilize the blanks for exactly 15 minutes from the moment the water in the saucepan boils actively. This stage is critical to ensure long-term storage of the preserves.
Final stage
Carefully remove the jars from the boiling water and immediately seal them hermetically. Turn the preserves upside down, wrap them tightly with a warm blanket or plaid and leave them in this state until completely cooled. After that, hide the jars in a cool place for long-term storage. Thus, you will get the most delicious tomatoes in their own juice, which will become a decoration of your winter table.
