Tomatoes in their own juice

[barbariscka]

barbariscka , I've definitely aimed at your tomatoes. I read, learn from experience, so to speak. How long does sterilization take in the oven?

[himichka]

himichka
I used to make pickled tomatoes with basil and put on more than one sprig. I thought to try and admire. But ... the basil was discolored and did not taste much. Yes, and in winter I forgot about his presence in the banks, but he did not even hint.

I think basil should be laid down with a generous hand to feel the taste and aroma.

and I made a portion with garlic, basil, parsley and celery.
Sterilized in the oven - because it is convenient for me to cram all the cans, and take them out in an hour.
For about an hour, liter cans are sterilized in the oven.
It is very clearly visible when the liquid boils inside the jar. I'm comfortable.
I put 1 sprig of everything in each jar - otherwise they'll give me the taste of a tomato!

[RybkA]

RybkA
To be honest, I didn’t timed the time: I put it on and hold it until the "gurgles" appeared in the jar. You can see very well through the glass. As soon as the first ones appear, I immediately take out and tighten them with sterile lids (the lids are boiled in water). This is approximately 40 minutes. I turn it over and under the covers until it cools down.

I put 1 sprig of everything in each jar - otherwise they'll give me the taste of a tomato!

That's for sure, everything is good in moderation, then it turns out delicious.

himichka
Elenka69
Fresh basil in pickled tomatoes will not be felt, vinegar will kill ...

[barbariscka]

barbariscka , I proceed to the tomatoes. There is no cilantro, I don't really like hot pepper, I will replace it with black peas. I will add a couple of fragrant rings and a couple of rings onions, how do you think the taste will change? Or not worth it?

Girls, to what level did the juice come out at the end of sterilization? And how long did they wait until they began to sterilize?

[Rubka]

Rubka
It all depends on the juiciness of the tomato, so everyone will have a different juice in the jar. While I was picking up one can, I was already putting the first in the oven ... At the end of sterilization, the juice gurgled on the very surface. Then, when the already sterilized jar cools down, the contents will settle, try to put the tomatoes more tightly. In general, the eyes are afraid, but the hands are doing ...
You don't need to put the kinzu, but the celery is still worth putting. You can simply reduce the pepper if you don't like spicy.
Good luck to you!! Write how it goes ...

I rolled up 8 cans. A tomato really fits in a jar a lot, more than 700g. I sterilized it in the oven. I like it. The juice was collected as the cans were filled. And as it warmed up, it gurgled perfectly. But I raised the temperature to 180 *, then it went faster.
While they are wrapped up, tomorrow I will turn it over and see how much juice it turned out.

[Rubka]

Rubka
I didn’t raise the temperature above 150 g, I don’t think it’s worth taking such risks, it’s better to hold it for a longer time.

And what will this affect? It seems to me that it will only speed up the process.

[Rubka]

Rubka
Are you not afraid that the bank might burst?

🔗

I decided to try it, but I did it without an oven - I put everything in jars and sterilized it for about an hour; I hope they won't explode! In a liter jar, exactly 1 kg fit.

[Rubka]

Rubka
Are you not afraid that the bank might burst?

Already proven - will not burst
MariV , and you did not cut the tomatoes into wedges?

No, I didn't cut them - they are already small.

[MariV]

Already proven - will not burst
Once checked, now we will know ... Thanks for the thanks.
MariV
You have beautiful tomatoes! Hope you appreciate it in winter.

Yes, what is left here ...

Then too little time to check ...

[barbariscka]

barbariscka, came running with a huge thank you! The day before yesterday I made your tomatoes. Well, today I could not resist and ... I opened a small jar with small tomatoes. Almost the entire jar was capitalized herself! They are eaten quickly and easily. It is very tasty and healthy (there seems to be nothing harmful). One of these days I will make more, although I will not add red pepper - for us there is enough garlic.

py. sy. The longest and most dreary part of this recipe is peeling tomatoes, and the recipe is very simple!

THANK YOU!

By the way, about peeling tomatoes ... this process does not inspire me either, but what if not peeling? And so to lay in halves? My mother once made such halves, they seemed to be without vinegar, but there were no spices either. It's a pity, but there is no written recipe, and, unfortunately, there is no one to ask ...

What if not cleaning? And so to lay in halves?

In principle, it is probably possible. Only the juice will not appear so quickly. In the original recipe, I liked that I took out a tomato from a can and ... swallowed it. The skin does not bother
I once tasted tomatoes with unpeeled halves in jelly. It was tasty and good. But the tomatoes were not blanched in the jar.

[irza]

irza
I am very glad that you liked the tomatoes! Cook and eat to your health !! Thanks for the thanks ...
I don’t think so. that it is so difficult to peel tomatoes, if you cut them with a cross and blanch them, then the skin is removed easily. In addition, the peeled and the juice is better allocated. And the recipe is really not complicated and very successful. They are very fond of them at home, I will be glad if they take root with you.

[irza]

irza
if they are cut with a cross and blanched, then the skin is removed easily.

Do you make an incision with a cross before blanching? And then I after blanching, maybe that's why it was more difficult. This is the first time I've done this with tomatoes.

Do you make an incision with a cross before blanching? And then I after blanching, maybe that's why it was more difficult. This is the first time I've done this with tomatoes.

Yes, first make a couple of cuts, then blanch. It is very easy to remove it later.

[MariV]

Closed another batch of tomatoes today. And then I see that winter has not yet been, and we have already sentenced two banks.
I cut it with a cross this time before blanching, it is really easier to remove the skin.
I also did the way MariV - I didn't grind the greens and cut the garlic more coarsely than the previous time. And then, after watching my husband put all the tinsel (finely chopped greens and garlic) aside, I decided to go the other way.

Barberry, merci for the recipe

[irza]

irza
To your health !!

I finally came, with gratitude. The tomatoes are delicious! And my husband assessed that without the skin As it turned out after 13 years of marriage, he did not eat pickled tomatoes, because he was too lazy to mess around with the skins. And then he got it straight into his mouth and then no need to spit! Marinade, by the way, was also just drunk So I'm yours forever

[RybkA]

RybkA
If my husband appreciated it, then what else can I say ...
Cook and eat to your health !! The marinade there is natural, for the holidays it is ...

Thank you so much for the recipe. Constant control is required so that the next one does not open after one can. Sterilized in the oven, I liked it. Appearance in jars - even for advertising. And they stand at room temperature. More cans were prepared for the next year.

[clavicle]

clavicle
Cook to your health !! I'm glad you liked it and thank you very much for your rating.

And we have already eaten all the tomatoes. And it's not so close to summer ...

[irza]

irza
Consider for the future, this year we need to make more reserves ... Moreover, your tomatoes are not what we buy in Moscow and the Moscow region ...

[Barberry]

It is necessary to revive Temka with a wonderful recipe, or maybe someone has not tried this yummy. Awesome tomatoes, will decorate the pantry 100%

Barberry

[irza]

irza Thank you Irina !! I am very pleased that you like these tomatoes. Cook and eat to your health !!

Girls, urgently answer how much liquid should be in the jar before being sterilized.

Girls, urgently answer how much liquid should be in the jar before being sterilized.

As much as your tomatoes will give ... During sterilization, the liquid from the tomato continues to stand out, by the end it already gurgles at the edge of the neck of the jar.

It has already been 30 minutes since they are in the oven, and there is very little liquid. Very fleshy. And what to do?

Oh, I don't even know what to tell you ...: pardon: I have never had this ... While I put it in the next jar, they already give juice in the first one ... Sometimes along the way I had to report tomatoes and more sterilize for a while ...

[barbariscka]

What an interesting recipe! I will definitely do it tomorrow, just a full loggia of tomatoes my husband dragged, today he twisted the juice.
barbariscka, I honestly read the whole topic. The question is - how many cans of tomatoes at one time do you sterilize in the oven? Should we cover them there? And dumbly climb into the depths of the oven with your hand to report cans with tomatoes?

I am reporting. The tomatoes were juiced for 2 hours. I took out the jar when the liquid had not yet covered the top layer because the liquid was boiling with might and main. After cooling, the liquid became even less. Top tomatoes without liquid. I don't know what will happen. The tomatoes must have been boiled.

[svetta]

svetta I don't put all the jars in the oven at once. I take out some, put others so that I can easily get them. It turns out such a conveyor ... I sterilize the lids separately in a saucepan with hot water ... I take it out and immediately twist it. At this time, I put others .. They are still waiting for their turn, liquid accumulates in them .., because tomatoes are sprinkled with layers of sugar and salt .... I had cans for two and three years, nothing ever went bad. But you have to adapt .. Be sure to work with gloves. The method of sterilization, of course, is somewhat extreme, I warn everyone about this ... Probably, you can sterilize in another well-known way ... But I have not tried it otherwise .. I sterilize jam in the same way and other vegetable and fruit preparations ... I wish success, I hope everything works out.
If anything is unclear, ask ...

kirch I'm really sorry that you did it ... 2 hours is too much ... Perhaps you had a low temperature in the oven. It shouldn't boil liquid in a jar either, until the first buns ... After all, if the temperature in the jar reaches 70 grams. and then everything is considered sterilized. I hope you can still use these tomatoes in winter, at least for lunch.

[Vasilisa]

Really no one cooked such deliciousness this year? The tomatoes are delicious.
Vasilisa, another thanks from our family and my grateful friends!

Irina, I am very glad that I like the recipe. Cook and eat to your health! Thanks for your feedback

[barbariscka]

barbariscka, Vasilisa saw this recipe in LJ yesterday. And today I saw him on HP.
I was glad that everything is detailed here.
I rolled up 6 liter jars. Tell me please, and after how much will the rolled up jars be ready?

Hello, I didn't quite understand the question. You sterilized them, rolled them up, left them to cool. And this is a finished product. But you will not immediately open and eat. It somehow turns out senseless ...

[Vasilisa]

Vasilisa, of course not. I just thought to open the jar to try it and if I really like it while the tomatoes are on sale, I can still make it ...
I sit laughing like in a joke about the Chinese.
The Chinese planted potatoes and the next day they dug them out and are already eating. They are asked why they dug it, she has not yet grown up. to which the Chinese respond to BIT HOTS ...

Rest assured, this is delicious. All who did it were satisfied. In order not to be like the Chinese, you could just leave the unrolled jar for a sample ... Well, maybe let it stand for a while.

[Vasilisa]

Vasilisa, yes, you chew ..... I thought that it was necessary to let it brew well when marinating.
Then, probably, when the next batch of tomatoes, I hope to buy, I will still make.
Vasilisa, I have a transparent juice around the tomato. so it should be? For some reason I thought it would be red.

Lily, it depends on the tomato, what ripeness they were. But, in principle, it will not be very red, therefore, as water is released from the tomato, not juice. I incorrectly titled this recipe, in fact, it turns out dry-cured tomatoes. Probably the wrong title and misleading people.