Filling for borscht for winter in a slow cooker

1. Wash, peel and rub the beets on a coarse grater.
2. Peel the tomatoes. It should be done this way: make cross-shaped incisions on each tomato - shallow, you only need to cut the skin. Lower the tomatoes into boiling water for 10-20 seconds, then remove them from the hot water and remove the skin.
3. Cut the prepared tomatoes in half, cut out the stalk. Chop the tomatoes with a blender into a puree.
4. Put the grated beetroot and tomato puree into the bowl of the slow cooker.
5. Add salt to taste. Be sure to taste the vegetable mixture.
6. Close the lid of the slow cooker, turn on the "Quenching" mode, the time is 1.5 hours.
7. When the time has passed, spread the blank directly hot on sterilized jars, roll up with sterile lids.
8. Let the cans cool upside down in the heat. For example, you can wrap the cans with a blanket so that they cool down more slowly.
9. Remove the cooled cans for storage in a cool place.

Everything is ready!