We suggest you take care of canning for the coming winter of insanely delicious tomatoes.
Preserving cherry tomatoes with citric acid is a recipe for winter
Ingredients:
- cherry tomatoes -800 g;
- young garlic - 3 teeth;
- mustard seeds - 1 teaspoon;
- black and sweet pepper - 4 peas;
- laurel leaf - 1 pc .;
- kitchen salt - 1 dessert spoon;
- sugar - 3 dessert spoons;
- citric acid - 1 tsp.
- water 1.1 liters.
Preparation
Good cherry tomatoes are carefully removed from the twigs, carefully wash each fruit and immediately, at the very center of the stalk, with a sharp toothpick, we make a centimeter puncture. Now you can be sure that the tomatoes will be beautifully lying in a jar without cracked peel.
Prepared cherry put in a suitable pan and pour them boiled in a separate container of boiling water. We tightly cover the tomatoes with a lid and let it stand for 10-12 minutes. Then we drain all the water from them, add sugar, kitchen salt, add citric acid as a preservative, and send everything to the hotplate of the plate, to re-boil. Tomatoes are moved to a sterilized 1.5 liter jar, at the bottom of which we pour the mustard grains, peas of two kinds of pepper, a leaf of a laurel and a tooth in half cut into young garlic. We pour everything up to the edge of the neck with the boiling brine and roll it up to the limit with the lid. We turn and put our jar on the blanket, wrap it up.
Preserving green tomatoes for winter at home
Ingredients:
- green (or slightly brown) tomatoes - 2.8 kg;
- parsley - 0.5 beam;
- dill umbrellas - 3-4 pieces;
- bay leaves - 2 pcs .;
- currant leaves - 2 pcs .;
- water - 1.5 liters;
- granulated sugar - 4 tbsp. spoons;
- cooking salt - 1.5 tbsp. spoons;
- table vinegar (9%) - 160 ml;
- sunflower oil - 3 tbsp. spoons.
Properly prepare for conservation of green or slightly brown tomatoes.
Blanch all tomatoes in pure boiling water for no more than 4 minutes. In a jar, fried in an oven, 3 liters in volume, we put well washed sheets of laurel and currant on the bottom. Then, we put a couple of layers of tomatoes, on top of which we place 2-3 sprigs of fresh parsley, an umbrella of dill and with such alternation fill the whole bottle. We pour here sunflower oil, table vinegar, and after that we supplement the jar with a brine made of sugar and cooking salt. We move the bottle into a deep saucepan, pour some water into it and sterilize the green tomatoes for at least 25 minutes from the time the brine begins to boil in the jar. After we simply cork our tomatoes with a hermetically sterile lid and set them aside.
Preserving tomatoes in its own juice without vinegar - a recipe for winter
Ingredients:
- ripe tomatoes (medium-sized) - 2 kg;
- cooking salt - 2 tbsp. spoons;
- granulated sugar - 3.5 tbsp. spoons;
- tomato juice - 1.6 liters;
- bay leaves - 2 pcs .;
- buds of a carnation - 2 pieces;
- sweet pepper - 4 pcs.
Preparation
In two sterilized liter cans, we spread out small-sized tomatoes washed twice in water. Fill them with ordinary clean boiling water, and after 20 minutes completely drain it.
Prepared juice from ripe tomatoes pour into a saucepan for 2 liters, add to it granulated sugar, large kitchen salt and put it on the stove. In the center of a small cut of sterile gauze compactly put the spices and tie them in a bundle, which is dipped in the just boiled juice. After 15 minutes we take out and throw away the fragrant spices, and pour the tomatoes juice. For the reliability of minutes 10-12 we sterilize the jars, and after that we cork them for the winter.