Sealing Tomatoes in Their Own Juice: A Family Recipe for Winter Preservation

Welcome to my kitchen! Today, I'm excited to share a cherished family recipe for sealing tomatoes in their own juice, perfect for winter preservation. This recipe comes from my husband’s brother’s wife’s mother, making it a treasured heirloom. It's incredibly simple, requiring only tomatoes and salt, yet the results are delicious.

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Before we dive into the recipe, I’d like to introduce my new book, "Homemade Preserves." This comprehensive guide covers all aspects of conservation, from canning to pickling, and is filled with colorful, informative content. It’s a fantastic gift for any housewife. You can find more details on how to purchase the book in the description below this video.

Ingredients and Preparation
For this recipe, you'll need:

Tomatoes (I used cherry tomatoes this time)
Salt
Optional spices: black peppercorns, allspice, and cloves
Note: For each liter jar, you'll need approximately 550 grams of tomatoes. I prepared six 1-liter jars for this session.

Sterilize the Jars:

Wash the jars thoroughly.
No need to wash the tomatoes thoroughly; just ensure they’re clean.
Prepare the Tomatoes:

To prevent the tomatoes from bursting when filled with hot juice, make small punctures near the stalk with a fork or toothpick.
Fill the jars with tomatoes.
Measure the Juice:

Fill the jars with cold water, then drain and measure the volume of water to determine the amount of tomato juice needed. Generally, you’ll need about half the volume of the jars. For six 1-liter jars, you’ll need 3 liters of tomato juice.
Make the Juice:

Pass the tomatoes through a screw juicer to extract juice with pulp.
Press the skins and seeds to extract all the juice.
For every 1.5 liters of juice, add 50 grams of salt.
Cooking and Filling
Boil the Juice:

Place the juice on low heat and bring it to a boil.
Cook for about 20 minutes after boiling.
Prepare the Jars:

Pour boiling water over the tomatoes in the jars and let them sit for 5-10 minutes.
Carefully pour out the water, then repeat this process, letting the jars sit for another 10-15 minutes before draining the water again.
Fill with Juice:

Fill the jars with the boiled tomato juice with salt, ensuring they are filled to the top.
Hermetically seal the jars with lids, turn them upside down, and wrap them in a blanket. Let them sit for 6-8 hours.
Return the jars to their normal position, let them cool completely, and store them in a cool room.
This method ensures your homemade preparations are stored safely and taste delicious.

I hope you enjoy this recipe as much as my family does.

Conclusion
Preserving tomatoes in their own juice is a simple yet effective way to enjoy fresh-tasting tomatoes all winter long. With just a few ingredients and steps, you can create a pantry staple that brings summer flavors to your meals year-round.
Happy canning!