Each housewife prepares for the winter at least a minimum set of home-made pickles and spins, among which, without fail, there are also canned tomatoes. Someone from year to year repeats the same recipe, not risking to experiment, and someone is in constant search of the best options. If you are among the latter, then be sure to prepare tomatoes for the winter with basil according to the recipes proposed below. You will certainly like the original taste of such tomatoes.
Canned tomatoes with basil for the winter - recipe
Ingredients:
Calculation of a 2-liter can:
- tomatoes - 1,2 kg;
- basil (violet) - 5-6 branches;
- salt, not iodized - 55 g;
- granulated sugar - 40 g;
- apple vinegar (6%) - 45 ml;
- chives - 8 pieces;
- pod of hot pepper - ½ pcs.
Preparation
As you already noticed, no other greens (dill, parsley, horseradish, currants, cherries, etc.) are present in the ingredients, as well as spices and spices, but there is enough garlic in it. And it's not surprising. After all, the taste and aroma of the basil is self-sufficient and can completely replace other additives, but it harmonizes with garlic just fine, successfully complementing its spicy aroma and spicy.
We lay aromatic twigs together with prepared tomatoes and garlic cloves, cut into several pieces, into a sterile dry jar. At the bottom, we put a pod of hot pepper. Fill the contents of the vessel heated to boiling with water and, closing the lid, leave the minutes for fifteen. After the time has elapsed, drain the water into a saucepan and again put it to heat until it boils.
At this stage, sprinkle salt and sugar directly into the jar, pour in the apple vinegar, and then pour the tomatoes and basil with a re-boiling liquid. Immediately cap the lids, and turn the cans upside down, and put it under the blanket for natural sterilization and gradual cooling.
Canned cherry tomatoes with basil and honey
Ingredients:
- cherry tomatoes - 1.5 kg;
- water - 995 ml;
- basil (violet) - 6 branches;
- dill (young greens) - 5 branches;
- laurel sheets of medium size - 2 pcs .;
- black and fragrant pepper (pea) - to taste;
- salt, not iodized - 55 g;
- granulated sugar - 25 g;
- apple vinegar (6%) - 35 ml;
- garlic cloves - 6 pcs .;
- honey - 35 g.
Preparation
Especially tasty in canned form with the addition of basil cherry tomatoes. In addition, such a piece looks very impressive and can even become part of the kitchen interior, if you put a jar on the kitchen shelf.
Only fresh cherry tomatoes can be preserved with basil. We remove them from the twigs, rinse, dry, pierce at the stem and lay them together with the branches of the basil in sterile and dry vessels, to the bottom of which we first drop peppercorns, laurel leaves, dill and peeled garlic teeth.
We pour tomatoes in cans warmed to boiling water, we stand for ten minutes, after which the water is drained and we add salt and granulated sugar. After boiling and dissolving all the crystals turn off the plate, and put the honey in the saucepan and let it dissolve. In each liter jar, add a spoonful of vinegar and pour the prepared hot brine with honey. Immediately cork sealed cans, turn them upside down and wrap them for natural sterilization and gradual slow cooling.
This recipe for canning with basil and honey of cherry tomatoes is quite suitable for harvesting ordinary tomatoes. Additional spices and spices can not be added at all or replace them with others to your taste.