Tomatoes and peppers in tomato juice

Sort the tomatoes, wash. Wash and dry the pepper. Cut out the stalks from some of the tomatoes and the seed boxes from some of the sweet pepper. Cut the tomatoes into pieces and chop them in a blender. Grind the tomato puree through a sieve to remove the cake.

Part of sweet pepper cut into cubes and chop in a blender. Cut the other part into pieces and leave on the table. Add chopped chili peppers to the chopped peppers, beat again with a blender. Stir the pepper puree into the tomato puree.

Wash cans for seaming with soda in warm water, dry in the oven. Boil the lids. Put the whole tomatoes in boiling water for half a minute, then transfer to a container with cold water and remove the skin. Cut the tomatoes into 4 pieces, remove the stalks. Place the tomatoes in the jar so that they occupy ¾ of the jar. Put the peppers that were prepared earlier in the jar between the tomatoes. Pour tomato and pepper puree into a saucepan, add paprika, sugar and salt. Bring to a boil and cook for 5 minutes. Pour boiling puree over vegetables in a jar and cover with lids. Put a towel in a pan for sterilization, put jars of tomatoes and peppers, gradually pour in hot water. Sterilize for 15 minutes, add cold water to the pot as it boils.

Tighten the lids and cool upside down, wrapped in a blanket. When the workpiece has cooled down, put it in storage.