Let's together prepare tomatoes in tomato juice for the winter
There is nothing tastier than opening a can of homemade canned tomatoes in winter and sentencing it to mashed potatoes. Both tasty and healthy at the same time! And if the tomatoes are also in tomato juice, then there are already two in one - both eat and drink. And twice as much vitamins!
These tomatoes can be used to make pizzas and lasagna, as well as sauces.
Which tomatoes are better to take?
For an appetizing snack, you need two types of tomatoes:
- To make the seaming look beautiful, and to fit more vegetables in the jar, you need to choose ripe, but not large tomatoes. You can use cherry if you want, but other varieties are fine. The main thing is that the tomatoes are small, smaller than a chicken egg.
- Directly for tomato juice (for pouring) it is advisable to take tomatoes with dense pulp, for example, cream (the size is no longer important here). They make a thick and rich juice - just what you need.
Banks must first be sterilized and allowed to dry, and the lids must be boiled.
How to determine the amount of vegetables?
To understand how much tomatoes are needed, you need to put them in a jar. If several containers are canned, the vegetables can then be weighed to find out the total.
As for tomato juice, it must be prepared in an amount equal to half the volume of the can and another 150-200 g on top. For example, a liter jar of tomato needs at least 700 ml of juice - this is taking into account the fact that it will boil a little.
Step by step cooking
Large fruits selected for juice should be peeled beforehand. To do this, place them in boiling water for a couple of minutes, and then:
- remove the skin;
- cut the stalks;
- cut into 4 pieces;
- grind in a blender or pass through a meat grinder;
- cook, periodically removing the foam until it stops collecting.
While the tomato juice is being prepared, put washed and dried small tomatoes in jars and pour boiling water over them. Withstand 15 minutes.
Before laying, prick the fruits with a toothpick so that the skin does not burst.
When the juice is ready, drain the water from the tomatoes and immediately pour boiling juice over them to the very top. It is necessary to pour it in such a way that when the lid is put on the jar, a little juice overflows the edge. The rolled up jar must be turned over. Thus, no air remains inside the jar, and the lid is sterilized once again with boiling juice.