Recipe for tomatoes in a jar / bottle / freezer for the winter. Natural, without preservatives. Ingredients for 3 jars of 700 ml:
• Tomatoes
• Salt 10 g / kg
For this recipe, you can process softer and cheaper tomatoes, but which do not smell sour (a sign that they have started to spoil).
Wash the tomatoes, remove the spines and hard parts and cut them into cubes. Put them in a bowl, weighed beforehand.
If you are in a hurry, cut the tomatoes into large slices and put them in the food processor. Process them in short pulses, without brushing completely.
After we finish chopping the tomatoes, we weigh everything and reduce the weight of the bowl. I obtained 2.2 kg of chopped tomatoes to which I added 22 g of common salt and mixed.
Salt is not absolutely mandatory, it can be canned without salt, but the tomatoes will keep better if we add it.
Distribute the tomatoes in jars or bottles with wide mouths. I have 3 700 ml jars here. The containers must of course be washed and clean, but there is no need to sterilize them beforehand.
Thread the caps well, which must be new, washed and dried. It is important to have good, suitable caps for your bottles and jars. The lid that does not thread perfectly will trap air and the cans will ferment after a certain period of time.
Take a large pot, put a towel on its bottom and put the jars in it. Fill with water up to the level of the lids and put on fire. Boil for 30 minutes from the moment the water boils, then turn off the heat, put a lid and a blanket over the pot and let it cool completely (6-12 hours). Then you can put it in the pantry and keep it all winter.
This is one of the 3 canned tomatoes that I make most often. I make concentrated tomato juice according to grandma Nina's recipe (you already have the recipe, channel, I leave the link at the end and in the first comment) and I put tomatoes in the freezer. And because I know that there are many people who consider frozen food to be of low quality, I must state that the best way to store vegetables for the winter is in the freezer, preferably in vacuum bags.
Freezing is the best preservation method because the nutritional value of food is kept almost intact. Practically, the frozen product has the same content of vitamins and minerals as in the fresh state. Emptying keeps the aroma perfectly intact, and extends the storage time by 5 times.
As indications, I don't have much to tell you. I put 200 g of diced tomatoes in a vacuum bag, first I leave them to become lumpy in the freezer for twelve hours, then I empty the bags.
I hug you with love, all the best!