In the summer, during the period of vegetables and fruits, housewives prepare canned food. Vegetable products are pickled and frozen for later use in winter. A preparation of canned peeled tomatoes is used as an appetizer, a dressing for first and second courses, and for preparing scrambled eggs with tomatoes. The peculiarity of preparing the dish is that you need to remove the skin from the fruit.
Features of preparing 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, or appearance. The technology is simple and suitable even for novice housewives.
Before canning, tomatoes are sorted, fruits with a dense structure and regular shape are selected. The ripest ones are reserved 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 fit through the neck of the jar. The fruits should be sweet, dense, with elastic skin.
Depending on the chosen recipe, prepare the ingredients. To prepare tomatoes in their own juice, high-quality fruits are used. You can simply fill them with prepared brine. The taste can be made sweet and spicy, with pepper and garlic.
How to select and prepare products?
For canning tomatoes, only the best specimens are selected. 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 placed in a container of hot water (95 degrees).
Leave the vegetables like this for a couple of minutes, then take them out and place them in cold water. Afterwards the peel is easily removed with a knife or hands.
How to make “skinless tomatoes” in tomato marinade?
Cooking tomatoes this way takes less time than the classic recipe for canning vegetables.
With vinegar
The list of products is based on 1 two-liter jar.
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:
- The 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 mixture is ground through a sieve to remove any remaining skin and seeds from the resulting juice.
- Selected whole vegetables are washed, placed in boiling water, then in cold water. Remove the peel.
- Vegetables without peels are placed tightly in sterilized jars. At the same time add garlic and peppercorns.
- Tomato juice is placed in an enamel bowl and placed on the stove. The contents are brought to a boil. Add seasonings, spices, table vinegar. Mix the mixture well and fill the jars with it. Seal glass containers with vegetables in their own juice with lids.
- The jars are turned upside down. Wrap the containers in blankets and put them away for storage.
The recipe does not require any greens, umbrella dill or bay leaves. It is ideal to use fruits of the cream variety, small in size.
Without vinegar
Instead of acetic acid, you can use horseradish root. It will preserve the workpiece for a long time and 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 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.
- Soft fruits are cut into slices, boiled, salt and sugar are added. Strain and fill the jars.
- Sterilize for 20 minutes and seal.
Pickled vegetables are put away for storage. This recipe is perfect for those who don’t like to spend a long time in the kitchen.
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 skin turn out juicy and tasty. This preparation is convenient to use for preparing tomato dishes. A simple snack with an unusual taste and aroma. If you follow the cooking steps, even an inexperienced housewife will be able to get a high-quality dish that relatives and friends will appreciate.
