Tomatoes in their own juice for the winter without sterilization
We suggest preparing tomatoes in their own juice for the winter without sterilization; this is a simple recipe for tomato preserves.Select two varieties of tomatoes for harvesting: small ones, like “Ladyfingers,” and large, fleshy ones.
It takes 30 minutes to prepare. The ingredients listed in this recipe will make several half-liter jars.
Ingredients for tomatoes:
- small tomatoes – 1.3 kg;
- large tomatoes – 1 kg;
- table salt – 35 g;
- cloves, allspice;
- granulated sugar to taste.
How to cook tomatoes in their own juice
Sort the tomatoes. Only ripe tomatoes are left for the marinade. Wrinkled ones are fine, but there should be no rot or spoilage! Wash the tomatoes thoroughly with warm water.
Next, cut the tomatoes in half and remove the stem and the hardened part. This step is optional if you're certain of the origin of the fruit. If not, it's advisable to remove it, as this part of the tomato contains nutrients that aren't the most beneficial for our health.
Mince the vegetables. Place the tomato puree in a saucepan, boil for 3-4 minutes, and strain through a sieve.
Add table salt to the strained juice. Add granulated sugar to taste, 2-3 cloves, and 5-6 peppercorns. Bring the juice to a boil and cook for 5 minutes.
Place small tomatoes tightly into half-liter jars, filling the jars to the shoulders.
Pour boiling water over the vegetables, drain after a couple of minutes, and then add more boiling water to warm them through. It's best to drain the water through a perforated lid.
Drain the water from the jars. Immediately pour in the boiling broth, almost completely covering the vegetables.
Immediately seal the jars tightly with boiled, lacquered lids and turn them upside down. Cover the preserves with a thick blanket or woolen throw. Leave the preserves in a warm place for 10-12 hours—this is the pasteurization process. Once completely cooled, store them in a dry, dark, and cool place. Store at a temperature of 2 to 7 degrees Celsius.
