Only sick, overripe or damaged fruits are absolutely unsuitable for processing. Tomatoes are processed in different ways, depending on the type of harvest.
Pick your recipe
You will need
- - tomatoes of equal maturity;
- - 700-800 grams of salt per 12 liters of water;
- - dill, cherry leaves.
Instruction manual
1
For salting, sort the tomatoes before you process them for harvesting. Remove the legs, sort the tomatoes by size, put the damaged and diseased fruits on re-sorting for the preparation of tomato paste. Wash selected tomatoes with water. Fold them in rows in a tub and periodically shake to fit tightly. Cook the brine. Thoroughly mix 700-800 grams of salt with 12 liters of water. Arrange rows of tomatoes in a tub with dill, currant or cherry leaves. After the tomatoes fill the entire tub to the top, fill them with pre-prepared salt brine and cover with a wooden lid. Press down the cover with the weight.
2
Blanched tomatoes without peeling, blanch in boiling water for one and a half minutes, and then immediately cool, then clean the peel.
3
For tomato juice, take large ripe tomatoes, rinse them thoroughly with water and put in a pan for heating. After the tomatoes have boiled, wipe them through a sieve and add salt to them at the rate of ten grams for each liter of mass, as well as granulated sugar to taste.
4
Put the tomatoes without the peel in jars, pour boiled tomato juice, so that the level of tomato juice is two centimeters lower than the edges of the jar.
5
Put the filled cans in a pan with heated water for 20-25 minutes for pasteurization at 80 degrees C. Then, tightly cork and turn over the cans.
note
Remember that processing tomatoes is a time-consuming process, on which the preservation of future harvest depends.
Useful advice
If for you canning tomatoes is a long and laborious way of processing tomatoes, then instead of sterilization, pour jars of boiling water.