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Консервиране на небелени домати

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Консервиране на небелени домати
Доматите за консервиране трябва да са пресни, с правилна форма, гладка повърхност, здрави, без повреди от болести и неприятели и без петна от слънчев пригор. Освен това те трябва да са напълно узрели — да имат интензивно червено оцветяване, без зелено или жълтозелено петно около дръжката. Омекнали или презрели домати с много семе или кухини не са подходящи за консервиране. От много едрите и напукани домати се приготвя доматен сок за заливка. Доматите се сортират по цвят, едрина, зрелост и форма. Едновременно със сортирането се отстраняват всички неподходящи за консервиране плодове: омекнали, напукани, едри, набити, с петна от слънчев пригор и пр. Годните за консервиране домати се измиват добре със студена течаща вода, нареждат се в буркани и се заливат с прясно приготвен посолен доматен сок (на 1 л доматен сок се поставят 20 г сол). Напълнените буркани се затварят и се подреждат в съдовете за стерилизация. Доматеният сок се приготвя от здрави, добре узрели домати. Могат да се използуват и презрели омекнали домати, но не и развалени. Доматите се почистват от дръжките, измиват се добре, нарязват се на дребни парчета, поставят се в подходящ съд и се варят в собствения им сок, докато омекнат. След това те се смачкват и пасират през гъсто сито, за да се отделят семките и кожиците. В пасирания доматен сок се поставят 2% готварска сол, т. е. на 1 л сок се поставят 20 г сол. След това сокът се загрява до кипване и горещ (80—85°С) се излива върху доматите. Доматеният сок ферментира бързо и става негоден за употреба като заливка. Той може да престои най-много половин до един час. Това налага при производството на по-големи количества консерви доматеният сок за заливка да се приготвя на части. При някои от консервите се наблюдава пресичане на заливката, като ясно се разграничават два пласта — по-светъл в горната част на буркана и по-гъст и по-тъмно оцветен в долната част на буркана. Пресичането на доматената заливка се дължи на употребата на зелени домати за приготвянето й или на насипване на вода при варенето й. Затворените буркани се нареждат в стерилизационния съд с температура на водата 65°С и се стерилизират 30 мин.

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