With the advent of summer, when vegetables begin to ripen in the beds, and fruit grows on the trees, the time of canning comes. Preserving is a unique technology that allows you to store vegetables for a long time. Canned vegetables, especially cucumbers and tomatoes retain all their useful properties and in the cold time enrich the human body with vitamins. Many housewives are engaged in preserving cucumbers and tomatoes. We offer several popular tomato canning recipes.
The classic recipe for canned tomatoes
For a homemade tomato canning, only smooth, medium-sized fruits should be chosen, without dents and cracks. Only one broken tomato can ruin the taste of everyone else. Therefore, the sorting process should be treated with great attention. Then tomatoes need to be washed, removed from them stems and put in a barrel or jar. Some housewives cook canned tomatoes, cut into slices. The dishes for vegetables must be sterilized beforehand. Tomatoes should be laid in layers together with spices.
For 10 kilograms of tomato, the following spices are needed: 100 grams of black currant leaves, 150 grams of dill, 50-70 grams of horseradish leaves, bell pepper, bay leaf.
To conserve the tomato, 8% salt solution is used. This solution should be filled with a can of tomatoes to the top. For 10 days, the cans should be stored at room temperature. Only after that they are twisted.
Canned tomatoes with garlic
This recipe differs from the classical one by the fact that 8-10 cloves of garlic are placed in cans with tomatoes together with spices. The bottom of the jar can be sprinkled with mustard powder. Tomatoes with garlic are more acute, and canned garlic itself is also considered an excellent snack.
Sweet canned tomatoes
To get sweet tomatoes, you should use cherry tomatoes. Preserving a cherry tomato differs from the usual ones in that it requires less spice for this variety. The small size of cherry tomatoes allows them to become more salted sooner.
In order to cook sweet canned tomatoes, two cloves of garlic, a small bunch of dill, peppercorns (about 5 pieces per 3 liter jar) and one peeled and chopped Bulgarian pepper for 4 parts should be put on the bottom of the jar. Tomatoes are put in the can, which is poured over boiling water for 5 minutes. Then this liquid needs to be drained into a pan and cooked from it marinade: for a 3 liter jar a tomato needs 150 g of sugar and 50 g of salt. After the marinade boils, they need to refill the cans with tomatoes and add to each jar 2 tablespoons of 9% vinegar. After that, the cans can be rolled up.
Canned tomato salad
Canned tomato salads are no less popular than tomatoes themselves. As ingredients for this salad are used: tomatoes and cucumbers, onions and garlic, Bulgarian pepper and spices. Shredded vegetables should be placed in cans, pour warmed vegetable oil, add spices and salt, and sterilized in boiling water for an hour.
Preservation of green tomato
Green, unripe tomatoes do not necessarily throw away. They, like the red ones, can be preserved. Among the green tomatoes for canning should be selected the largest. Also, brown tomatoes are suitable for winter preparations. Preservation of green tomatoes differs in that they must first be soaked in salt solution for 6 hours. The solution should be changed every 2 hours. After that, the green tomatoes are ready for twists. The taste of canned green tomatoes differs from red tomatoes, they are more hard and sour.
Canned tomatoes are an excellent addition for a family dinner and for a festive table. Different recipes allow housewives to improve their skills in canning and pleasantly surprise their friends and relatives.