Tomatoes, canned in an autoclave
Canning tomatoes in an autoclave is simple: you can prepare preservation according to various recipes, ensure their long-term storage, and retain all the beneficial and flavorful properties of tomatoes. Plus, pressure sterilization allows you to significantly simplify a number of recipes and reduce the time for preparation and cooking. We share with our readers several common methods of preserving tomatoes using an autoclave.
Recipes for canned tomatoes in an autoclave
To prepare tomatoes in their own juice in an autoclave, you will need the following ingredients:
- small tomatoes - 12 pcs.;
- natural tomato juice - 270 ml;
- black peppercorns - 5 pcs.;
- salt - 1 tsp.
First, wash the tomatoes and place them in boiling water for half a minute, then remove and easily peel off the skin. Put salt and peppercorns into clean jars. Carefully place the tomatoes on top, without pressing them. Heat the tomato juice (but not to boiling, approximately to 70 degrees Celsius) and pour it over the tomatoes, leaving about 1 cm of free space to the lid. Carefully seal the jars and check for tightness.
The recipe for tomatoes in an autoclave is as follows: place the sealed jars in the autoclave, pour water into it, close the lid and pump up the pressure to 1 atm. Wait until the pressure rises to 3.2 atm. and, maintaining this level, sterilize the jars for 15 minutes. After cooling, remove the jars. Thanks to this treatment, tomatoes in their own juice will keep without problems throughout the winter, retaining their taste and tender pulp: at the same time, you can do without standard preservatives such as vinegar or citric acid. The recipe can be improved - for example, by adding your favorite spices to the preservation.
BESTSELLERS
.png "Autoclave CHE-16 - Gas")
Recipe for pickled tomatoes in an autoclave
For this preservation you will need (calculation for 1 liter jar):
- tomatoes - 650-700 g;
- vinegar 9% - 1 tsp.;
- sunflower oil - 1 tsp.;
- sugar - 2 tbsp.;
- salt - 1 tbsp. without a slide;
- dill;
- horseradish;
- garlic - 2 cloves;
- parsley;
- black peppercorns;
- bay leaf.
To begin, wash the tomatoes and prick each with a toothpick in two or three places so that the skins do not burst. Place dill, horseradish, parsley, garlic, and bay leaf on the bottom of sterilized jars. Then put the tomatoes tightly in the jars, adding peppercorns between the layers. Prepare a marinade: boil 1 liter of water with salt, sugar, and vinegar, stirring until everything dissolves. Pour the hot marinade into the jars, add 1 tsp of sunflower oil on top. Seal the jars tightly with lids.
Next, place the sealed jars in the autoclave, pour water to cover them by about 2-3 cm, close the lid, and pump the pressure to 1 atm. Heat until the pressure reaches 4 atm. and sterilize for 15 minutes. Then turn off the heat and allow to cool to room temperature. Remove the jars. Pickled tomatoes prepared this way will retain their shape and crunchiness, and the brine will be transparent and aromatic.
Recipe for tomato juice in an autoclave
To prepare tomato juice in an autoclave, you will need ripe tomatoes, salt, and sugar. Wash the tomatoes, cut them into pieces, and pass them through a juicer or meat grinder. The resulting mass should be rubbed through a sieve to remove seeds and skin. Pour the juice into jars, adding salt and sugar to taste. Seal with lids.
Next, place the jars in the autoclave, pour water, and close the lid. Heat until the pressure reaches 3.5 atm. Depending on the thermometer location:
- If the thermometer is at the top of the container – cook for 10-15 minutes at 100 degrees.
- If the thermometer is at the bottom of the container – cook for 10-15 minutes at 110 degrees.
After cooking, allow the autoclave to cool to 30 degrees, release the pressure, and remove the jars. Tomato juice prepared this way retains its natural taste and aroma, perfect for winter storage.
Recipe for adjika in an autoclave
To prepare adjika in an autoclave, you will need tomatoes – 2 kg, sweet pepper – 1 kg, hot pepper – 2 pcs., garlic – 200 g, salt – 2 tbsp., sugar – 150 g, vinegar 9% – 100 ml. Wash and grind the tomatoes, peppers, and garlic in a meat grinder or blender. Add salt, sugar, and vinegar, mix thoroughly. Pour the mixture into jars and seal.
Place the jars in the autoclave, pour water, and close the lid. Heat until the pressure reaches 4 atm. Then sterilize:
- If the thermometer is at the top of the container – cook for 15 minutes at 100 degrees.
- If the thermometer is at the bottom of the container – cook for 15 minutes at 110 degrees.
Adjika prepared this way will be aromatic, moderately spicy, and perfectly preserved until the next season.
The shelf life of canned tomatoes is from 1 year to 2 years...
