Peeled tomatoes in their own juice

Peeled tomatoes in their own juice
Category: Blanks
Ingredients
(unfortunately I don’t know how much to hang in grams)
Tomatoes are not very large in size (selected) -red, ripe, but very elastic, otherwise tomato porridge or burde soup awaits us in winter
Tomatoes of a larger size, fleshy, large, even overripe, can be with defects, in the sense that they are slightly spoiled, lined, we will make juice from them. Their size is actually not important, but it is easier and faster to prepare juice from large ones.
Canning jars
Seaming caps
Ordinary - non-sea and non-iodized coarse salt
Celery greens, bell peppers optional
Cooking method

We twist the larger tomatoes into juice, after washing and removing the spoilage. I use my grandmother's old meat grinder for that, the juice-juice is separated separately, separately sausage from skins and bones. You can use a juicer - to my shame I don't know what kind of juice it turns out - I just never did
last year I used the service of a company, the cat in front of your eyes squeezes juice out of the products you have chosen (we buy from them essno) with the help of industrial equipment - it costs acceptable and does not mess around (but this was once in my life)
The resulting juice, we put a lot of it on the stove and start to evaporate, bring it to a boil, remove the foam and cook for 40-50 minutes, I like to add sweet pepper and celery to the juice for the scent - after boiling them, we throw them out, but the smell remains - this is optional and optional.
Then we put small (so as not to be damaged by the neck of the jar) tomatoes (also clean) in clean jars - I use liter ones - for my family this is the optimal volume, some and 3 liters of bottles are rolled up - all according to the needs of eaters. Fill the stacked tomatoes in jars with boiling water from a kettle and cover with a lid (also clean)
We leave it all to cool down until the temperature of the water in the jar becomes tolerable to your finger (the first time it's fast)
We drain this water, repeat the pouring with new boiling water - this time it cools down more slowly, but we have no choice, we are waiting
When the jars cool for the second time, we put a container with that juice on the fire, we throw 1 tsp of sugar and 2 tsp of salt into 1 liter of the jar (what can you do, we need their function of preservatives) The calculated amount of soy and sugar can be thrown directly to the bottom of the jar, but this is theoretically, I am personally afraid, but you can throw them into boiling juice and dissolve them there, boil for 1-2 minutes (this is what I do)
As the water in the cans has cooled down 2 times, pour it out alternately from the cans and immediately fill it with boiling juice (we get unpeeled tomatoes, the skin easily peels off the cat, we clean it if desired when serving, and more often it will stick more pleasantly into the skin, under which the pulp , if we fundamentally want only peeled tomatoes, then after the second pouring we take a spare jar (already sterilized and warm) and peel, transfer the fruits from the jar with tomatoes, peeling them along the way - this is a long and dreary way for me to serve IMHO)
We immediately roll up the tomatoes filled with tomato juice with a lid (we take it out of a bowl boiling on the stove, boil for at least 2 minutes, and there, along the way, the time increases) Turn the cans upside down and cover with an old baby blanket, coat, etc.
It is believed that a tomato without vinegar and sterilization is a very dangerous vegetable - cans can swell and explode, but I watch them, I try to ensure that everything (cans, tongs, cat take lids from boiling water, etc.) was thoroughly washed and steamed or boiled, and I still have such incidents TTT was not,but if one or several cans are swollen, you can open them, and, if there is no characteristic smell of fermentation, boil and use immediately, or you can throw them out - for our region, what is not a problem is in tomatoes (this is very sad, I'm joking)

Note
So we will remember recipes much earlier than the season

I tried everything in detail, remembering every little thing, it turned out very long and tedious
I want to correct and summarize:
we put small fruits in jars, pour boiling water twice, for the third time with sugar-coated and salted boiling tomato juice, roll up and wrap up - that's actually all the case
The fact that everything is clean and sterile, all ears buzzed in the first part of the post
Depending on the warehouse of your character, choose 1 or 2 version of the recipe for everyone accepted blanks and appetite

Sun-dried tomatoes (Kitsunya)

Canned tomatoes without vinegar (light)

Sun-dried tomatoes (raw method) (Admin)

Citric Acid Tomatoes (leka)

Snack tomatoes "Ulet" (irza)

And if you pour tomatoes with boiling water not in cans, but in a saucepan, for example, then before removing the skin you will not need to pull them out of the cans. Or will it not be so sterile anymore? I would like without skins - for sauces ...

Firstly, scalded tomatoes are a delicate substance, and in a jar they are tightly packed and are not damaged when draining water, secondly, by the first drained water, we can determine the amount of juice we need, adding a little to the boil-off and further settling of tomatoes, thirdly, It is more convenient for me to make them unpeeled, and they will be harvested more intact and personally for me it is easier for me to peel 10 pieces of tomatoes when making sauces than 10 kg, but I repeat, this is my personal opinion and experience, well, I never cleaned them during harvesting, but I don’t want

When the jars cool for the second time, we put a container with that juice on the fire, we throw 1 tsp of sugar and 2 tsp of salt into 1 liter of the jar (what can you do, we need their function of preservatives) The calculated amount of soy and sugar can be thrown directly to the bottom of the jar, but this is theoretically, I am personally afraid, but you can throw them into boiling juice and dissolve them there, boil for 1-2 minutes (this is what I do)

Tell me, for example, I boiled 3 liters of juice, how much sugar and salt do you need to throw in this volume to boil? Do you say that for a 1-liter can .. That is, three times more for a three-liter can? And how much juice will go to a 3-liter jar - will it be seen when you drain the water?

I add salt and sugar directly to the jars before the last pouring into a 3 liter jar of 1 tbsp. a spoonful of sugar and salt without a slide ..

It is correct that in advance! I was looking for a similar recipe and here everything is straight to the smallest detail! Thanks, we will try!

)))))))), I myself have forgotten that it is possible to do this (two years ago a loved one was very seriously ill and died, in the past another daughter was born) - stop moping, it's time to get down to business !!!! If people do, then the worse I am, especially since there are a lot of tomatoes this year ........