Tomatoes in own juice recipe for ages
Delicious and very tender - tomatoes in their juice. For me, this winterising has always been a certain model, a kind of pinnacle of culinary creativity in terms of conserves. And all because experienced housewivws (as it seemed to me then, though now I think they are just – "teapots with whistle") always said the same thing: this is the most capricious conservation, and from three cans before the season remains maximum one, or even no one. And I was saddened and alarmed.
But it was until the time, while one experienced cook (male) not assured me that it was all unwarranted fears, and 25 minutes right in front of me, he will prepare the tomatoes in their own juice for a perfect, win-win option. And none of cans will not turbid, no bulges, and even more, will not explode.
And a year later, when his assurances, I confirmed my practical experiences, I want to share with you. This simple but very effective recipe for the simplest tomatoes in their own juice.
So, you will need:
• four kilograms of tomatoes (mixed, even if bent, still you will sort them at the sink),
That's all. Oh, I forgot to say that this proportion for three-liter jars, so if you took the tomatoes the other weight – calculate yourselves.
We wash tomatoes. Small and dense tomatoes immediately put into jars and fill with boiling water,
Drain water from the tomatoes in jars, and now pour our tomato juice. Close airtight lids and put away in a dark place for at least two ... three months. And when in winter, you open a jar of tomatoes in own juice, you will get that...
But to find out what awaits you in the coveted jar, you have to make them yourself.