Tomato paste in a multicooker Orion
Category: Blanks
Ingredients
Tomatoes
Salt
Cooking method

Ripe tomatoes, twist through a "nasal meat grinder" and strain through pure white chintz (serpyanka cloth is better, but it is difficult to find it), in portions. Scoop out the rest from the fabric in a cartoon, salt until good salinity and put on simmering for a minimum (2 hours). Stir every 5 minutes. The valve is fully open! Boil until the volume decreases by 1/4 (from 35 to 40 min). While hot, put in prepared jars, roll up and turn upside down to wrap for another 30 minutes. All! BON APPETIT!
P.S. Pull the fabric over the place of the sieve, into its own hoop, and place it over a basin of equal diameter. Do not pour out the juice liquid, but also roll up the salt hot (after 3 minutes of boiling). It is very useful for healing, especially wounds and burns!
fronya40
Summer is coming and here is your recipe! I will definitely do it in the summer and unsubscribe. I know how smart you are !!!!
Daria1981
Fronyushko, to your health! This is how I (at first suffered with a gas stove) I have been doing this for all 7 years of marriage. TK dacha is the house of the husband's parents. And the recipe from my grandmother Marina. She has been doing this since 59!
Who doesn't understand what ASK FOR!
Cathome
Good day! Tell me the proportions of salt per kg of tomatoes, and what is the yield (kg -> l)?

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers