Chopped tomatoes in their own juice without salt and vinegar (preparation for winter salad and pizza)

[night_furia]

night_furia, Margot, I'm very glad that the recipe came in handy! Thanks for your feedback!
velli,Valentine, I hope that everything will work out and like it!

[Yuliya K]

Yuliya K, Julia, closed one jar today. There was no more tomato. I will still do it, but I want to clarify. Boil after boiling for only 3 minutes? Enough? And if the liquid does not cover all the tomatoes is it normal or do you need to top up with water?

[Natasha]

Boil after boiling for only 3 minutes? Enough? And if the liquid does not cover all the tomatoes is it normal or do you need to top up with water?

Natasha, I keep 5 min!

In a saucepan (I take a stainless steel) cut the tomatoes into slices of arbitrary shape. Put the saucepan on the fire, cover and bring to a boil. Keep on fire for 5 minutes, put boiling tomatoes with the released juice in sterilized jars and roll up with sterilized lids.

In a saucepan under the lid, they warm up well in 5 minutes, you do not need to add water, the tomatoes should be in their own juice.
I did not try to do it in very small portions. Usually at least 2 kg of tomatoes, maybe that's why enough juice is released. When boiled in a saucepan, the tomatoes are not immersed in the juice; when placed in a jar, they will settle and be completely covered with juice.

Natasha, I hold for 5 minutes!

Oh! Why did I decide that 3?

Usually at least 2 kg of tomatoes,

Next time I will. Thank you!

Can you please tell me what can be done if the screw caps on the cans are inflated?
I twisted it a little differently than in the recipe - I immediately put the chopped tomatoes in a jar and sterilized it - more than a week had passed, I noticed that 1 jar was in order, and the lids were swollen on the rest ((
Can you somehow save or throw away?

[Natalia]

Can you somehow save or throw away?

Natalia, can only be saved by re-sterilization, after removing the lids or by boiling the contents, followed by capping.

[Natalia]

Natalia, can only be saved by re-sterilization, after removing the lids or by boiling the contents, followed by capping.

Julia, thank you!
That is, you can not overboil, just sterilize again?

That is, you can not overboil, just sterilize again?

I think it's better to boil after all

Do you need after sterilization under a fur coat? Or just set to cool?

[Ljubljana]

Ljubljana, I do not sterilize these tomatoes, and do not wrap them up. But I only store it in the cold.

I have something strange this year. Cooked from 16 kg, it turned out 21 jars. And now in 7 out of 21 white foam appeared. Had to digest for ketchup.
The foam appeared in one place at the top, pretty quickly. In the last batch, two hours later it was already visible, they did not even have time to cool down!
Cooked for 5-7 minutes, then boiled over clean jars, sterilized for 10 minutes 0.5 l and 15 minutes 0.7 l. I am cooking for the third or fourth season, everything was fine with this technology.
What do you think it was? It is surprising that it was formed so quickly. Usually, at least half a day or a day passes so that the remaining byaka manifests itself clearly

[Sveta]

Sveta, the cover was breathable. Change the seaming key.

I never tire of thanking Julia for this recipe!
Thank you Yulechka!
I've been cooking for the second year. The last jar last year was opened two weeks ago.
They are warm. I just cook the tomatoes for 5 minutes, I don't sterilize them anymore. I twist it and that's it. Sometimes they stand under the covers, sometimes they don't.

I closed it this year too, but haven't tried it yet

Closed 27 jars of 0.5 liters, specially bought a box of tomatoes for this recipe. I was not too lazy, tore off the skin, because I didn’t want to come across it separately, and the cream is tough. I sterilized it just in case, although I will keep it in the cellar. Everything went so smoothly in the cans that I tried only a couple of pieces. Delicious, here's a fresh tomato. I think it will be a great addition to many dishes in winter.

[Bul]

What do you think it was?

the lid was breathable

I also tend to this, since the foam appeared so quickly.
Bul, Yul, how glad I am that you also love this method!

Delicious, here's a fresh tomato. I think it will be a great addition to many dishes in winter.

Alla, that's for sure!

This year I canned tomatoes for the first time (usually I ice them), I decided to try this recipe because of its simplicity. I opened it today - a bomb !!!
I cooked in a multi-pressure cooker for 3 minutes on the mode on which steamed vegetables are made (I call it "porridge"). The pressure cooker is multi-principle, since an ordinary cartoon does not gain T for sterilization, pressure is needed. I put them hot in sterile jars with a screw cap. All. I cooled it down without wrapping it up, checked that the lid was sucked - and that's it, absolutely everything) It has been stored at room temperature for a month or two, apparently, it will not work to check the long-term storage))) I did little)

[Liaro]

I cooked in a multi-pressure cooker, 3 minutes on the steamed vegetables setting

Liaro, Wow! Thanks for the details, someone will definitely find this method useful!

Did little)

The main thing is that everything worked out and liked it!

This year I will make more of these tomatoes. In fact, 6 jars were not enough for me to taste. She kept it in the basement. In winter, I opened it, added sunflower oil, pepper, onion and frozen basil with garlic. It was not possible to tear yourself away from the plate until everything was eaten.
Julia, thanks for the recipe.

[Olya]

Olya, I am very glad that I liked the tomatoes!

In winter, I opened it, added sunflower oil, pepper, onion and frozen basil with garlic. It was not possible to tear yourself away from the plate until everything was eaten.

Thank you for such a delicious review!