Fresh tomatoes are associated primarily with summer, but their taste can be stopped much longer. Homemade tomatoes in jars are a guarantee of a lack of preservatives and artificial accessories, as well as a advantage of taste over what we find on the shelves in stores.
For preparation four half -liter jars You need:
- 1 ½ liter of water,
- 1 teaspoon of salt for each jar,
- 2 kg of kilograms of medium, hard tomatoes.
It is worth choosing ripe vegetables, but firm to keep their shape after pasteurization. It is good to prepare in advance clean, scalded jars and Check the condition of the caps – This is one of the key elements of successful preserves. The water that you flood tomatoes should be freshly boiled so that the vegetables can keep as much taste and aroma as possible.
Also check:
Wash tomatoes, Cut the skin into the cross and scald with boiling water. After a minute, transfer them to cold water, and then peel. Put tightly in the prepared jars. In a separate pot, boil water and Pour a teaspoon of salt into each jar. Pour the tomatoes with hot water, tighten it tightly and Pasteurize for about twenty minutes. After cooling, put them in a cool, shady place and enjoy the taste of summer whenever you want. Such closed tomatoes can be stored in a cool and dark place for many months, and after opening it is used in the kitchen in dozens of ways.
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