Carlos Solis
This unconventional method will surprise anyone who can’t imagine preserving vegetables without a hot or cold brine. This method doesn’t use a brine or added preservatives in the jars. The tomatoes are simply blanched in boiling water to make peeling them easier.
Ingredients: tomatoes – 3 kg.
Wash the tomatoes, 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.
Seal the jars, turn them upside down, cover them with a blanket, and let them cool. Once cooled, store the jars 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. Make sure boiling water does not enter the jars—sterilize over medium heat. In winter, use the tomatoes in their own juice for dishes that require tomato paste or sauce; blend them before using.
We’re sharing more vegetable preservation recipes for winter:
