Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Wash the tomatoes well and cut off the damaged areas
Step 3:
Pass tomatoes through a juicer
Step 4:
Let our juice boil and cook over high heat for 30 minutes.
Step 5:
After half an hour, add salt, sugar, reduce the heat and check for another 10 minutes.
Step 6:
Add the remaining spices and garlic, check for another 20 minutes.
Step 7:
Pour boiling juice into sterilized jars (so that the jar does not burst from the temperature - put a spoon in it) and roll up. Then turn the jars over and wrap them in a blanket.
The first thing to do is to wash the tomatoes well and cut off all the damaged places, in order to avoid an "explosion" of cans. Cut into 4 pieces to fit in a juicer, if you have this miracle of modern technology. My grandmother used an ordinary Soviet meat grinder. Put the ground tomatoes in a saucepan and leave to boil over high heat for about half an hour. At the end of the time, reduce the heat, add salt and sugar. Then boil for another 10 minutes and add all the spices. Taste the resulting mass, if there are enough spices, boil for about 20 minutes more and proceed to sterilize the cans. Pour more boiling juice into the jars and immediately roll up and turn over. Cover the resulting jars with tomato juice with a blanket until completely cooled. The rescue wand is ready for the winter.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Allspice - 263 kcal/100g
