I've been canning so much this year that I've run out of jars. Buying new ones in our village isn't really possible. Besides, these were my last few. As luck would have it, I had some leftover tomatoes in the garden—plum tomatoes and a few pink ones. Some of them were no longer suitable for canning whole—they'd only make tomatoes.
There are only six 3-liter jars left, but there are many more tomatoes. So I decided to preserve them in tomato juice. I used to preserve them in tomato paste, but I've already canned a lot of that for the winter. But no one will refuse tomato juice in winter.
First, I washed and sorted the vegetables. I trimmed off any spoiled ones and chopped them up.
I put it in a blender-vegetable cutter (this is much better than a juicer, since the mesh in the latter gets clogged up a lot and has to be removed from the device frequently):
Grinded:
This is the completely homogeneous mass that resulted:
I put it on the stove and simmered it until done. I skimmed off any foam.
Meanwhile, I prepared the whole tomatoes – I placed them together with horseradish leaves, a dill umbrella, garlic, and hot pepper in sterilized jars:
I poured tomato juice over the tomatoes and drained them. After 15 minutes, I did the same thing again. And the third time, I poured it in and rolled it up:
Proportions for 1 3-liter jar: sugar and salt, 3 tablespoons each, citric acid - incomplete 1 teaspoon (I put it directly into the jar during the last filling).
This way I saved cans, and in winter I can eat tomatoes and drink delicious tomato juice at the same time!