Tomatoes in tomato juice for winter canned

Step-by-step cooking

1. Step 1:

   

   How to make canned tomatoes in tomato juice for the winter? Prepare the products. Two types of tomatoes are suitable for such harvesting: small, strong, varieties suitable for preservation and large, fleshy, overripe, which will be used for making juice. Wash the small tomatoes, let the water drain from the fruit. Wash large tomatoes as well.

2. Step 2:

   

   In large fruits, cut out the attachment point of the peduncle, cut the pulp into several parts. If the tomatoes have a dense rough skin, then it is better to remove it by first pouring boiling water over the tomatoes, and then submerging them in a container with cold water. If the shredding will be done with a blender, this can not be done, all the skin from tomatoes is collected on a chopper knife, it remains to remove it and throw it away.

3. Step 3:

   

   Chop the prepared tomatoes with a blender or twist them in a meat grinder.

4. Step 4:

   

   Put the tomato puree in an enameled saucepan, add sugar, salt, and put on a small fire. When the mixture boils, add the bay leaf and pepper, reduce the heat to low and boil the tomato puree for about 15 minutes with periodic stirring so that the tomato mass does not burn to the bottom of the pan.

6. Step 5:

   

   Pre-rinse with soda solution and sterilize the jars for this blank. I always use sterilization in the oven, a lot of sterile dishes are obtained in a fairly short time. Put the jars wet with the neck on the grill in a cold oven, turn on the temperature regime of 150 degrees and keep the jars with a volume of 1 liter for 15 minutes. Wash and boil the lids or sterilize them together with the jars in the oven.

7. Step 6:

   

   While the tomato juice is cooking, arrange the small tomatoes in sterilized jars. Pour boiling water over them so that it completely covers the tomatoes, cover the jars with lids and leave until the filling is ready.

8. Step 7:

   

   Drain the water from the cans with tomatoes, fill the tomatoes in the cans with tomato juice to the shoulders of the cans. Cover the jars with lids and put them in a saucepan with water, the bottom of which is lined with a cloth. The water should reach the hangers. Sterilize the workpiece over low heat with low boiling water for 15 minutes. Immediately roll up the jars with lids, then let them cool down in an inverted form under a "fur coat" and put it away for storage in the pantry. Enjoy your meal!