This unconventional technique is sure to surprise those who can’t imagine vegetable preservation without hot or cold brine. In this method, neither water nor traditional preservatives are added at all. The tomatoes are simply blanched in boiling water to make peeling them easier.
Ingredients: tomatoes – 3 kg.
. Wash the fruits, make crosswise cuts at the stem end, and pour boiling water over them for five minutes, after which the skins can be easily removed.
Pack the tomatoes into clean half-liter jars, pressing them down slightly to fill the jars up to the neck.
Cover the jars with metal lids and sterilize them for half an hour from the moment the water in the pot begins to boil.
After sterilization, seal the jars, turn them upside down, cover them with a blanket, and let them cool. Once cooled, the jars of tomatoes can be stored in a pantry.
Life Hack
When sterilizing in a pot, place a kitchen towel at the bottom, set the covered jars on top, and add water until it slightly exceeds half the height of the jars. It’s important to ensure that boiling water does not enter the jars—sterilization should be done over medium heat. In winter, you can use the tomatoes in their own juice for dishes that require tomato paste or sauce; just blend them afterward.
We’re sharing more vegetable preservation recipes for winter: