Tomatoes in their own juice (mom's favorite recipe)

Tomatoes in their own juice (mom's favorite recipe)

Category: Blanks

Ingredients
Tomatoes	how much will fit in the jar
Dill with umbrellas, currant leaves, peppercorns	taste

Cooking method

• For a 3 liter jar
  
• 
  
• My tomatoes, we sterilize the jars. We put the tomatoes tightly in jars together with dill umbrellas and currant leaves.
  
• For pouring: cut the tomatoes into slices, put them in a saucepan, add 1 tablespoon of salt. We leave for an hour.
  
• Then simmer until soft. Then we either wipe it through a sieve, or (for lazy people like me) we puree along with the skin and seeds in a blender.
  
• Pour boiling water over a jar of tomatoes and spices and leave for 10 minutes. We repeat. Boil tomato juice, add granulated sugar - 3 tbsp. l., after the boiling water has been poured from the jar, fill it with tomato filling and roll the jar.
  

And you can specify: 1 ​​tbsp. l. salt for what volume of chopped tomatoes? Where do you store tomatoes? Isn't vinegar added to them?

[Sveta3]

Sveta3.
Approximately 1 tbsp. l. salt for 1-1.5 kg of chopped tomatoes. I do everything by eye. I don't add vinegar and lemon - I keep it in a cold cellar.
If you store at home - then for a 3-liter jar 1.5 tsp. citric acid or 3 tbsp. l. 9% vinegar.
In general, home canning is a rather risky business - without observing a number of conditions, you can roll someone into banks.
Everything is slightly better here per - take away the raw materials, sterilize the jars with lids for a longer time; add preservative.

Why else is vinegar? After all, these are practically tomatoes in tomato juice, it is a preservative + salt. Indeed, in tomato juice, if you cook it separately, in my opinion no one puts vinegar ...

Natural tomato juice has never been a preservative. Make natural juice from the tomatoes and leave in the room for 5 days even with the lid well closed.
We make adjika fermented - it begins to ferment with salt on the first day.

I will repeat myself once again - home canning is a very risky business!

I make tomato juice, but I boil it before closing (10-15 minutes) and remove the foam that constantly collects there. I don’t put ANYTHING even salt, completely natural product. It stands at home on the mezzanine and in the cellar, almost always successfully. A matter of experience, I guess.

"Preservation I Preservation of food products (lat. Conservare to store, preserve) is the processing of food products, which allows them to prevent spoilage during long-term storage and at the same time preserve their nutritional and taste properties."
You boil tomato juice before sealing it in jars, that is, using heat treatment, you remove pathogens.
I first started rolling cans in Tashkent, 40 years ago. Anything happened ...

Well, yes, Tashkent, the city of bread There temperature regime be healthy, only I try to put less table vinegar everywhere, or if I don’t do it, I replace it with wine or apple cider vinegar.

Well, yes, Tashkent, the city of bread There temperature regime be healthy, only I try to put less table vinegar everywhere, or if I don’t do it, I replace it with wine or apple cider vinegar.

Good luck in canning!