2 delicious recipes for canned peeled tomatoes for the winter
In the summer, during the period of fruits and vegetables, the hostesses prepare canning. Vegetable products are pickled and frozen for further use in winter. Harvesting of canned peeled tomatoes is used as an appetizer, dressing in the first and second courses, for cooking scrambled eggs with tomatoes. The peculiarity of cooking is that you need to remove the skin from the fruit.
Features of cooking peeled tomatoes in tomato juice for the winter
There are many ways to preserve peeled tomatoes using simple and original recipes. Any fruit is suitable for cooking, regardless of variety, size, appearance. The technology is simple and suitable even for novice housewives.
Before canning, tomatoes are sorted out, fruits with a dense structure and regular shape are selected. The ripe ones are left for tomato juice. Various spices are prepared for dressing: salt, sugar, acetic acid, favorite seasonings.
Required ingredients
For canning, choose medium-sized tomatoes that will easily pass through the neck of the jar. The fruit should be sweet, firm, with a firm skin.
Depending on the recipe chosen, the ingredients are prepared. For the preparation of tomatoes in their own juice, high-quality fruits are used. You can simply fill them with the prepared brine. The taste can be made sweet-hot, with pepper and garlic.
How to choose and prepare products?
Only the best specimens are selected for canning tomatoes. It is advisable to select fruits of the same size. The peeling process does not take much time. Thoroughly washed vegetables are placed in a colander, then dipped in a container with hot water (95 degrees).
Leave the vegetables like this for a couple of minutes, then take them out and place them in cold water. After the peel is easily removed with a knife or hands.
How to make peeled tomatoes in tomato marinade?
Cooking tomatoes this way takes less time than the classic vegetable canning recipe.
With vinegar
The list of products is indicated per 1 two-liter can.
Ingredients:
- 2 kilograms of tomatoes;
- 1 tablespoon salt
- 1 tablespoon 9% vinegar
- black pepper - 2 peas;
- garlic - 2 cloves;
- 1 tablespoon granulated sugar;
- 1 liter of clean water.
Cooking process:
- Vegetables are sorted out, ripe and dense fruits are placed in one plate, softer specimens are placed in another container. Ripe vegetables are passed through a meat grinder or chopped in a blender. The finished consistency is rubbed through a sieve to remove the remnants of the skin and seeds from the resulting juice.
- Selected whole vegetables are washed, placed in boiling water, then in cold water. Peel off.
- Vegetables without peels are tightly placed in sterilized jars. At the same time add garlic, peppercorns.
- Tomato juice is placed in an enamel bowl, placed on the stove. The contents are brought to a boil. Seasonings, spices, table vinegar are added. Mix well and fill the jars with it. Seal glass containers with vegetables in their own juice with lids.
- Banks are turned upside down. The container is wrapped in blankets, removed for storage.
The recipe does not require any herbs, umbrella dill and bay leaves. It is ideal to use the fruit of a kind of cream, small in size.
No vinegar
Horseradish root can be used instead of acetic acid. It will preserve the preparation for a long time, give the dish a piquant taste.To prepare a delicious recipe for peeled tomatoes, you will need the following ingredients:
- 2 kilograms of tomatoes;
- 1.5 liters of tomato juice;
- 2 tablespoons of granulated sugar;
- 1.5 tablespoons of salt;
- spices to taste.
Cooking process:
- Spices are placed at the bottom of the prepared jar: garlic, peppercorns, herbs and spices.
- Prepared vegetables are placed on top of the seasonings.
- Cut soft fruits into slices, boil, add salt and sugar. The cans are filtered and filled.
- Sterilized for 20 minutes, corked.
Pickled vegetables are stored. This recipe is perfect for those who do not like spending time in the kitchen for a long time.
Storage conditions and periods
Canned tomatoes in their own juice are stored in a cool place for no more than 1 year. An open jar is stored in the refrigerator, the shelf life of such tomatoes is 30 days.
Tomatoes cooked without the skin are juicy and tasty. Such a blank is convenient to use for cooking tomato dishes. A simple snack has an unusual taste and aroma. If you follow the cooking steps, even an inexperienced housewife will be able to get a quality dish that will be appreciated by relatives and friends.
