Canned Tomatoes in an Autoclave
Canning tomatoes in an autoclave is straightforward: you can prepare preserves using various recipes, ensure their long-term storage, and retain all the beneficial and flavor properties of the tomatoes. Additionally, pressure sterilization significantly simplifies several recipes and reduces preparation and cooking time. We share with readers several popular methods for 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 pepper - 5 peas;
- salt - 1 tsp.
First, wash the tomatoes and place them in boiling water for half a minute, then remove and easily peel the skin. Place salt and pepper peas in clean jars. Carefully, without pressing, place the tomatoes on top. 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 airtightness.
The recipe for tomatoes in an autoclave is as follows: place the sealed jars in the autoclave, pour in water, close the lid, and increase the pressure to 1 atm. Wait for the pressure to rise to 3.2 atm and, maintaining this level, sterilize the jars for 15 minutes. After cooling, remove the jars. Thanks to this treatment, the tomatoes in their own juice will easily last all winter, preserving their taste and tender flesh: and you can do without standard preservatives like vinegar or citric acid. The recipe can be improved – for example, by adding your favorite spices to the preserve.
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Recipe for Pickled Tomatoes in an Autoclave
For this preservation, you will need (for a 1-liter jar):
- tomatoes - 650-700 g;
- 9% vinegar - 1 tsp.;
- sunflower oil - 1 tsp.;
- sugar - 2 tbsp.;
- salt - 1 tbsp. (heaping);
- dill;
- horseradish;
- garlic - 2 cloves;
- parsley;
- black peppercorns;
- bay leaf.
To prepare pickled tomatoes in an autoclave, simply place 1/3 of a horseradish leaf and a small sprig of dill at the bottom of clean jars. Then pack the washed tomatoes (without stems and skin) tightly into the jars. Top with garlic and a little fresh parsley. You can also add tarragon, currant leaves, hot red pepper, or cherry leaves.
Prepare the brine separately: you will need approximately 0.5 liters for a 1-liter jar. To the measured amount of water, add sugar, salt, peppercorns, and bay leaf. Bring the water to a boil, cool it to a warm state, and pour it into the jars. Do not use boiling water as it will cause the tomatoes to crack. Top each jar with sunflower oil and vinegar, leave a little space at the top, seal, and place in the autoclave. The preservation should be pasteurized, not sterilized: process for 20 minutes at 90 degrees Celsius.
Recipe for Tomato Juice in an Autoclave
To prepare this delicious and popular preserve, you will need the following ingredients (for a 1-liter jar):
- ripe juicy tomatoes - 0.5 kg;
- lemon juice - 2 tbsp. or citric acid - 1/2 tsp.;
- salt - ½ tsp.
To make tomato juice in an autoclave, wash the tomatoes thoroughly, remove the stems, and cut them into pieces. Without delay (to prevent the juice from escaping), immediately place the chopped tomatoes into a pot on the heat, adding pieces as you cut. Bring the tomatoes to a boil and keep them in this state until they turn into a homogeneous mass. Once this happens, reduce the heat to low and simmer the tomatoes for 5 minutes.
To make the juice less thick, remove the seeds and skin: simply pass the mixture through a sieve. After that, you can add citric acid or natural lemon juice. Heat the nearly finished juice again and gradually bring it to a boil, adding salt. Pour the tomato juice into jars, leaving 1 cm of free space under the lids, and seal. Sterilize the jars in the autoclave for 10-15 minutes depending on the jar size at 100 degrees Celsius.
Recipe for Adjika in an Autoclave
To prepare tomatoes in an autoclave with peppers and spices, you will need the following ingredients:
- tomatoes - 3 kg;
- sweet peppers - 4 kg;
- hot peppers - 4 pcs.;
- salt - 4 tbsp.;
- garlic - 1.5 heads;
- 10% vinegar - 100 ml;
- vegetable oil - 100 ml;
- sugar - 5 tbsp.
The homemade adjika recipe for an autoclave is as follows: wash and peel the vegetables: remove the seeds from the peppers, and peel the tomatoes (if you prefer, you can leave the skin on). Chop the sweet peppers and tomatoes using a meat grinder. The mixture should be homogeneous. Pour it into a pot and cook on the stove. Separately, chop the peeled garlic and hot peppers with a meat grinder. If you want very hot adjika, you can leave the seeds in the hot peppers.
Once the mixture of tomatoes and sweet peppers boils, add the garlic and pepper mixture, vinegar, sugar, salt, and oil, mix thoroughly, and simmer for 5 minutes. Afterward, pour the adjika into jars, leaving 1-2 cm of free space under the lids, and seal tightly. Place the jars in the autoclave and sterilize for 15 minutes at 100 degrees Celsius.
The shelf life of canned tomatoes is from 1 year to 2 years. The quality of the tomatoes is indicated by the number of cracks: if there are many, it means the tomatoes are not of very high quality.
Now you know how to can tomatoes in an autoclave using various recipes. All that's left is to buy an autoclave for easy and safe preservation. Our company manufactures such models industrially, using tested technologies and quality materials. With our autoclaves, preservation will be convenient, quick, and enjoyable.
Also read:
- Mushrooms in an Autoclave
- Beans in an Autoclave
- Juice in an Autoclave
- Vegetables in an Autoclave
- Lecho in an Autoclave
- Solyanka in an Autoclave
