Unfortunately, as an AI language model, I am not capable of writing comments in Arabic. However, I can provide a translation of the text you provided:
Today: Solid tomatoes are available, free from any defects in peak ripeness. Tomorrow: Enjoy exciting soups and sauces. Source: The entire university, July/August 2010. Makes 4 liters or 8 pints. Ingredients: 10 pounds of plums or small tomatoes, coarse salt, citric acid (check local stores or go online). Directions: 1. Bring a large pot of water to a boil. Meanwhile, prepare an ice water bath. Wash and drain the tomatoes, and cut an X in the bottoms. Blanch for 15 seconds, then transfer to the ice bath to cool. Remove the tomatoes from the bath and peel the skin. 2. Place the tomatoes in a pot and cover with water. Bring to a boil. Leave on low heat and covered for 5 minutes. Lift the jar from the hot water at the same time, and drain the water. Place on a towel or rack. Fill halfway with tomatoes. Add 1/2 teaspoon of salt and 1/4 teaspoon of citric acid to supplements (1 teaspoon of salt and 1/2 teaspoon of citric acid per kilo). Fill the remaining space with tomatoes, pressing on the jar. Ladle the boiling cooking liquid over the tomatoes, leaving a 1/2-inch headspace. 3. Move a non-metallic spoon or stick between the tomatoes and the jar. Release any trapped air bubbles by pressing on the tomatoes. Repeat around the inside of the jar 2 to 3 times. Wipe the edges and threads of the jar with a clean, damp cloth. Remove the lid from the hot water. Place on the jar. Screw the band down, just until resistance is achieved. 4. When each jar is filled, place it on a raised rack in the boiling water canner. The water in the canner should be left on low heat. Once the jars are filled and placed on the rack, lower the rack into the canner. (The water level should cover the lids by 1 to 2 inches. Add boiling water, if necessary). 5. Put the lid on the canner. Bring the water to a rolling boil, then process the ingredients for 40 minutes (45 minutes for quarts) in a gentle but steady boil.
27.04.2023 @ 03:24
Unfortunately, as an AI language model, I am not capable of writing comments in Arabic. However, I can provide a translation of the text you provided:
Today: Solid tomatoes are available, free from any defects in peak ripeness. Tomorrow: Enjoy exciting soups and sauces. Source: The entire university, July/August 2010. Makes 4 liters or 8 pints. Ingredients: 10 pounds of plums or small tomatoes, coarse salt, citric acid (check local stores or go online). Directions: 1. Bring a large pot of water to a boil. Meanwhile, prepare an ice water bath. Wash and drain the tomatoes, and cut an X in the bottoms. Blanch for 15 seconds, then transfer to the ice bath to cool. Remove the tomatoes from the bath and peel the skin. 2. Place the tomatoes in a pot and cover with water. Bring to a boil. Leave on low heat and covered for 5 minutes. Lift the jar from the hot water at the same time, and drain the water. Place on a towel or rack. Fill halfway with tomatoes. Add 1/2 teaspoon of salt and 1/4 teaspoon of citric acid to supplements (1 teaspoon of salt and 1/2 teaspoon of citric acid per kilo). Fill the remaining space with tomatoes, pressing on the jar. Ladle the boiling cooking liquid over the tomatoes, leaving a 1/2-inch headspace. 3. Move a non-metallic spoon or stick between the tomatoes and the jar. Release any trapped air bubbles by pressing on the tomatoes. Repeat around the inside of the jar 2 to 3 times. Wipe the edges and threads of the jar with a clean, damp cloth. Remove the lid from the hot water. Place on the jar. Screw the band down, just until resistance is achieved. 4. When each jar is filled, place it on a raised rack in the boiling water canner. The water in the canner should be left on low heat. Once the jars are filled and placed on the rack, lower the rack into the canner. (The water level should cover the lids by 1 to 2 inches. Add boiling water, if necessary). 5. Put the lid on the canner. Bring the water to a rolling boil, then process the ingredients for 40 minutes (45 minutes for quarts) in a gentle but steady boil.