Canned tomatoes in their own juice are a very popular kind of billets, because tomatoes are a tasty, useful and generally available product, and tomato juice is one of the best preservatives. Fruits in such billets remain intact and retain a maximum of useful substances, while that tomato juice is useful in itself. In the states in the post-Soviet space, tomatoes, preserved in their own juice, are manufactured in an industrial way.
Self-preservation of tomatoes in their own juice at home is also quite affordable and easy. With the right approach, it should even turn out to be more delicious, and, of course, such blanks of tomatoes in their own juice are much cheaper. For canning it is better to choose not very large, dense, ripe and not watery fruits.
Some canned tomatoes in their own juice with sugar, vinegar, salt and spices (cloves, pepper-peas and bay leaf). If you like seasoning, put it to your taste. But vinegar and sugar can not be used (these substances are not useful), in addition, tomato juice does not need additional preservatives. Without salt we can not do it - for 1 liter of tomato juice with pulp, add 1 teaspoon of salt without a slide.
Tomatoes in own juice - recipe
Ripe, undamaged dense tomatoes are washed and dried. Each fruit is pierced with a toothpick in 3-4 places around the fruit stem. Try to choose fruits of approximately the same size and one grade. Densely we put tomatoes and spices in sterilized dry liter cans. Not bad and 3-5 cloves of garlic to add. Cover with covers.
We prepare tomato juice from a tomato more softly (they can be in slightly worse condition). If there is not enough time and equipment (meat grinder, for example), you can dilute the tomato paste with boiled water. Pour the juice into a saucepan and put it on the fire, salt it and bring it to a boil. Boil it with a weak boil for about 5 minutes, stirring. Fill the fruit in the jars with hot filling, wait 5 minutes and drain the juice into a saucepan. At this point, we sterilize the lids. Once again we bring the pouring to a boil, we cook for 2 minutes and then we pour the fruits in the jars, we seal them with lids.
We turn the jars and cover with a blanket. You can not boil 2 times, and sterilize tomatoes in jars with clamps (put the jars in the basin).
Such house preparations are well preserved for the whole winter and at room temperature, but it is better to store them in a dry cool cellar or on a glazed balcony (in urban conditions). Made in the summer or autumn homemade canned food from tomatoes will pleasantly please you in the cold season and diversify your menu.
Tomatoes in their own juice have low calorie content, it is so small that even caring about a figure can eat such a product without fear, of course, in any reasonable amount.