To prepare tomatoes in tomato juice, it is important to choose the right fruits and follow the recipe.
Content
Tomatoes have anti -inflammatory and antibacterial properties. Are antidepressants, immunostimulants. Increase hemoglobin, relieve swelling. They contain a natural antioxidant. Its concentration increases during heat treatment. They are used as a prevention from cardiovascular diseases, oncology, atherosclerosis.
Ways to preserve tomatoes in tomato juice for the winter
There are two options conservation of tomato for the winter - with sterilization and without sterilization. In the first version, tomatoes are flooded with hot juice and boiling in banks. The second option lowers the boiling stage and reduces the cooking time.
Tomatoes are unpretentious, combined with many ingredients. You can create various assorters with other vegetables and even berries. Add herbs and spices. Experiment with the consistency of the sauce. Combine layers of laying in banks according to the degree of maturity of fruits.
How to choose tomatoes for conservation in tomato juice?
So that the tomato retains the form during heat treatment - the fetus should be fresh elastic, small or medium. Large and overripe fruits are desirable to use on juice. Tomatoes spoiled with defects are not suitable for conservation. Frozen fruits are not suitable. Preservation of immature fruits is allowed.
For long -term storage, a sealed container is required - glass jars and bottles with a wide neck. If storage for a short time, any waterproof container is suitable. It is important that tumbling cover in tomato juice It was without damage and rust.
Tomatoes in tomato juice stuffed with piquant filling
Components for 3 l:
- small tomatoes - 2 kg
- large tomatoes - 2 kg
- salt - 2 tablespoons
- sugar - 2 tablespoons
- bulgarian pepper - 2 pods
- dry dill umbrellas - 4 pcs.
- one bundle of parsley and dill.
- garlic cloves
- one onion
- long bitter pepper - 1 pc.
- bay leaf
- the root and sheet of horseradish 1 pc.
- fragrant pepper - 4 peas
- coriander grains - 5 pcs.
- black pepper grains - 5 pcs.
- a small twig of mint - 1 pc.
Preparation of juice:
- Silence large fruits to a porridge state in a meat grinder.
- Strain through a sieve, get rid of tomato grains.
Taking tomato stuffing:
- Rinse and dry the fruits, remove the stalks.
- Cut in half, without cutting to the end. Tomato should not break up.
- Clean the garlic. Cut in layers. Leave a couple of cloves of garlic whole for laying in a jar.
- Grind the washed greens of parsley, dill and mint.
- Frank the cut tomatoes with a filling of greenery and garlic. Distribute the filling evenly into all slots.
Ubank masonry:
- Wash and degrease the lid with the jar. Hold over the steam or rinse boiling water.
- In washed Bulgarian pepper, extract seeds and a stalk. Divide each pepper into four parts and extend the bottom of the jar.
- Divide the peeled onion into four parts. Send to the bank.
- Also on the bottom of the container, place sharp pepper, spices, horseradish root and part of the garlic.
- Put stuffed tomatoes in a jar.
- In the voids around, put the remains of garlic, a leaf of horseradish, bay leaf.
Pouring tomato and sterilization:
- Add salt and sugar to tomato juice. Install on the stove, bring to a boil.
- Pour the tomatoes in the bank with hot juice, cover with a lid and send for sterilization.
- The bottom of the wide and deep pan is extended with a towel. Send a jar with the contents to the pan. Fill the pan with water without reaching the edges of the jar. Keep on the stove for half an hour in boiling state.
- Remove the jar from the pan and roll up. Check for tightness. Cool completely under a towel.
This method is suitable for stuffing green fruits.
Blanchy tomatoes in tomato juice
The number of products - the volume of 1 liter is calculated:
- medium -sized tomatoes - 1 kg
- fleshy large fruits - 1.2 kg
- 10 g of salt and sugar
- vinegar - 15 ml
Preparation:
- Wash large tomatoes and remove the stalk. Grind in small portions a blender. Strain the resulting juice through a sieve.
- Wash medium -sized tomatoes and cut the skin crosswise. Pour boiling water and blanch. Break a tomato crust.
- Still the juice to salt and sweeten. Give it to boil and cook, stirring at least ten minutes. The formed foam does not remove.
- Pour a glass jar and lid with boiling water. Place blanched fruits in a jar.
- Pour the contents of the jar with boiled brine. Add vinegar before sunset.
- Cover the container with a dense fabric and leave to cool.
Tomato - is low -calorie food. Such a warehouse should be served in a cool form. Both a separate dish and a side dish. Use marinade as a sauce or gravy. Canned tomatoes can serve as an ingredient in other dishes. Tomatoes in tomato juice suitable for refueling soups, borscht.
Used in the omission of baking. Also, tomato juice is used as a component of the ingredient for alcoholic and non -alcoholic cocktails. Presished tomato, thanks to soft taste, is suitable for children's dishes. We apply as a dietary product.
Video: tomatoes in tomato juice for the winter
