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Pickled tomatoes in tomato juice

1012

Kitchen Russian

Calorie content 105.8 kcal

Portions 10 port.

Cooking time 40 minutes

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 26 gr.

Content

Pickled tomatoes in tomato juice will be a real boon for those who are not indifferent to everyone's favorite red vegetable from the greenhouse. You will need a minimum amount of time to prepare such a blank. The same can be said for the amount of ingredients. And on the way out, you get a wonderful appetizer in the form of tomatoes, as well as natural and aromatic tomato juice.

Ingredients

Fresh tomatoes 2.5KG Salt 2 tbsp Granulated sugar 1 tbsp Table vinegar 9% 40 ml. Allspice 6 pcs. Bay leaf 2 pcs. Carnation 3 bud

Cooking process

Let's start preparing the tomatoes. They must be sorted out, giving preference to the ripe ones.

Then rinse thoroughly, removing twigs and tails. We will put more elastic fruits in jars. The softer fruits will be used for juicing.

For juice, we need one and a half kilograms of soft tomatoes. We cut the washed tomatoes into several parts, then send them to the juicer. After the juicer, pass the juice through a sieve to remove unwanted skin fragments and seeds.

Pour the juice into a separate saucepan and bring it to a boil.

Immediately after boiling, add salt, allspice, sugar and cloves to the juice. Mix everything and cook until the salt and sugar are completely dissolved. It remains to add vinegar to the total mass and remove the pan from the stove.

Put the tomatoes in pre-pasteurized jars to the very edges.

Now fill the tomatoes with tomato juice and cover with lids.

We cover the bottom of a large saucepan with a waffle towel, put on its jars of tomatoes, pour water into the pan and boil our blanks for fifteen minutes. After that, we remove the cans from the pan and roll them up with lids.