Table of contents:
- Ingredients for cooking canned tomatoes in their own juice with bell pepper:
- A method of cooking canned tomatoes in their own juice with bell pepper for the winter
Video: Tomatoes In Their Own Juice With Bell Pepper For The Winter. Step-by-step Recipe With Photo
Tomatoes in their own juice, canned in jars for the winter with bell peppers and chili - delicious tomatoes for the winter, skinless, in a spicy sweet and sour puree sauce. These blanks do not belong to the category "I put everything in a jar, filled it with marinade", no - you have to tinker. But, as they say, the devil is not so terrible as he is painted. Firstly, the skin is easily removed from mature tomatoes. Secondly, the blender, unlike the old meat grinder, turns tomatoes into puree in a matter of seconds. Thirdly, it is better to spend 15 minutes sterilizing blanks than the same 15 minutes going to the store for canned vegetables.
For canning, choose red, fleshy, ripe tomatoes.
- Cooking time: 1 hour
- Quantity: 2 cans of 750 ml
Ingredients for cooking canned tomatoes in their own juice with bell pepper:
- 2 kg of red tomatoes;
- 500 g bell pepper;
- 3 chili pods;
- 20 g rock salt;
- 40 g granulated sugar;
- 5 g ground paprika.
A method of cooking canned tomatoes in their own juice with bell pepper for the winter
For the puree sauce, select the ripe tomatoes. If the skin just burst on the vegetable, and there are no visible signs of damage, then this is the most suitable material.
So, my vegetables, cut in half, cut out the stalks. Place the chopped vegetables in a blender bowl and mash them.
Squeeze the tomato puree or rub through a colander to remove the remnants of the skin and grains.
We clean sweet bell peppers of red, orange or yellow color from seeds, cut the pulp into cubes, throw into a blender.
Add a few chili pods to the bell pepper. Depending on your taste preferences, you can make blanks with a hot taste or sweet and sour.
Grind the peppers in a blender until a smooth paste is obtained. Mix the pepper with the strained tomato mass.
Wash cans for blanks in warm water with soda. Then we dry the jars in the oven or sterilize over steam. Boil the lids for 5 minutes.
Put the tomatoes in boiling water for 30 seconds, then put them in a bowl of cold water, remove the skin.
Cut the tomatoes into 4 parts, cut out the stalk. We put the chopped tomatoes in a jar so that they fill it by 3/4.
Put the tomato puree and chopped pepper in a saucepan, add ground paprika, salt and granulated sugar. Bring the mass to a boil, boil for 5 minutes.
Fill the jars with boiling vegetable puree, cover with lids.
We put a towel in a container for sterilization, put jars of tomatoes on it, pour hot water.
We heat the water to 85 degrees Celsius (it is better to use a kitchen thermometer), pasteurize 0.75 liter jars for 15 minutes. If the water starts to boil during sterilization, add cold water to lower the temperature.
We take out the cans with canned tomatoes with tongs, tighten the lids. We turn the jars upside down, after cooling we put them in a cool, dark place for storage.
By the way, tomatoes preserved in this way in their own juice can be used for making soups and sauces, for example, the classic Italian Bolognese.
Tomatoes in their own juice with bell pepper are ready for the winter. Cook with pleasure and bon appetit!