Only sick, overripe or bruise fruits are absolutely unsuitable for processing. Tomatoes process in different ways, depending on a type of preparation.
It is required to you
- - tomatoes of an identical maturity;
- - 700-800 grams of salt on 12 liters of water;
- - fennel, cherry leaves.
Instruction
1. For salting touch tomatoes before you process them for preparation. Remove legs, sort the tomatoes by the size damaged and postpone sick fruits for repeated sorting for preparation of tomato paste. Wash the selected tomatoes water. Put them ranks in a tub and periodically stir up that kept within more densely. Prepare a brine. Carefully mix 700-800 grams of salt with 12 liters of water. Shift ranks of tomatoes in a tub fennel, currant or cherry leaves. After tomatoes fill all tub up to the top, fill in them with in advance prepared salty brine and cover wooden. Press down a cover cargo.
2. Blanch tomatoes without thin skin for conservation in boiled water one and a half minutes, and then immediately cool then clean a thin skin.
3. For tomato juice select large mature tomatoes, carefully wash them with water and put in a pan for heating. After tomatoes boil soft, wipe them through a sieve and add to them salt at the rate of ten grams on each liter of weight and also granulated sugar to taste.
4. Lay tomatoes without thin skin in banks, fill in with boiled tomato juice, so that the level of tomato juice was two centimeters lower, than edges banks.
5. Put the filled cups in a pan with heated water for 20-25 minutes for pasteurization at 80 degrees S. Zatem banks hermetically to a zakuporta and turn.