Canning Tomatoes

Instructions:

1. Steam sterilise the jars for 15-20 minutes to ensure they are clean and bacteria-free.Sterilise the lids by boiling them in water for 2-3 minutes.
2. Rinse the tomatoes thoroughly and sort them by size. Place the tomatoes tightly in sterilised jars.
3. Pour boiling water over the tomatoes in the jars and let them sit for 30 minutes. After 30 minutes, carefully pour the water into a separate pot to prepare the marinade.
4. In the pot with the reserved water, add the seasoning for preserving tomatoes, salt, sugar, and acetic acid. Bring the mixture to a boil, making sure everything is well dissolved.
5. Pour the hot marinade over the tomatoes in the jars until they are completely covered.
6. Tightly roll up the jars with sterilised lids. Turn the jars upside down to check for leaks.
7. Place the jars in a warm place (such as wrapped in a fleece or a fur coat) and let them cool completely before storing.