One wants to enjoy tasty and healthy vegetables not only in summer. But unfortunately, in the winter it is rather difficult to find vegetables in stores and on the market that will not contain a huge amount of pesticides. In addition, in late winter and spring, tomatoes, cucumbers and peppers are not very bright in taste.
But you can diversify everyday dishes on your own. It is enough to preserve vegetables and fruits during the season. You can use tomatoes, cucumbers, gogoshary, pepper, cabbage. Harvesting from these vegetables will help to keep the body in good shape, as many preservation methods preserve all the useful vitamins and minerals in the products.
Among the whole rich variety of vegetable harvesting, one cannot but distinguish tomatoes "in the snow" with garlic. For canning only tomatoes and garlic are needed. Due to the lack of other ingredients with a bright taste, the tomatoes "under the snow" with garlic are sweet, and the brine is soft and not tart. Preparing such a workpiece is quite simple. It is enough to follow the recipe for tomatoes "in the snow" with garlic, photos of which are presented below.
Canned Tomatoes with Garlic
What will be required for procurement:
- Tomatoes - three kilograms.
- Sugar - four tablespoons.
- Chopped garlic - three tablespoons.
- Salt - five tablespoons.
- Vinegar - five tablespoons.
Cooking workpiece
It is advisable to choose tomatoes of medium size, ripe and not soft. Rinse the prepared tomatoes and arrange them in clean liter jars. Boil water and fill cans of tomato with hot water. Cover and leave for twenty five minutes. Then pour the water back into the pan and place on the fire.
While the drained liquid boils, it is necessary to peel the cloves of garlic from the husk. In order to make it easy, you need to press on each clove with a knife blade, and then the husk is easily removed. Grate all the garlic. Break the crushed garlic into jars filled with tomatoes, placing in each strictly one tablespoon.
When the drained tomato liquid “in the snow” with garlic boils without removing from the heat, nine percent vinegar must be poured into it, add sugar and salt. With hot marinade, pour the jars of tomatoes again and immediately roll them with sterilized lids. Cooked tomatoes "in the snow" with garlic, the recipe of which is indicated above, are ready. Banks must be covered with a coverlet and left so until completely cooled.
Tomatoes "under the snow" for the winter
This proven recipe of tomatoes "in the snow" with garlic is designed for a serving in the amount of five liter cans.
Products needed for cooking:
- Tomatoes - five kilograms.
- Sugar - one hundred and fifty grams.
- Salt - four tablespoons.
- Garlic - five medium heads.
- Dry mustard - three tablespoons.
- Vinegar - five tablespoons.
- Water - two and a half liters.
Cooking tomatoes "under the snow"
This method of harvesting tomatoes for the winter can be called one of the very easy. The amount of ingredients is minimal, and time is not required so much. It is necessary to start the cooking process by thoroughly washing the cans with baking soda and then sterilizing both the cans and the lids. Then you need to thoroughly wash the tomatoes, set aside spoiled, soft and rotten. Put the rest into banks.
Pour the required amount of water into a saucepan, put on a fire, bring to a boil and pour into jars of tomatoes. Cover and leave for about thirty minutes. While the tomatoes are aged in boiling water, you need to prepare the garlic. Separate all the garlic from the husk, rinse and chop with a blender.
After half an hour, drain the liquid from the cans back into the pan, add all the necessary ingredients and put on fire. While the liquid is boiling a second time, put one full tablespoon of garlic in each jar of tomatoes and pour one tablespoon of nine percent vinegar. After boiling, leave the marinade on the fire for several minutes and immediately fill them with containers of tomatoes. Roll up the lids, turn over and cover with a blanket. Allow the jars of tomatoes "in the snow" with garlic to cool for a day, and then they can be put in a convenient place for storage.
Tomatoes "in the snow": a classic recipe
For a large number of vegetable pickles, tomatoes are the most commonly used vegetables. In addition to the fact that tomatoes are often used as one of the components in various salads, they are also salted, pickled, cooked in their own juice, canned with honey, bell pepper, horseradish and many others. But the simplest and most delicious recipe is tomatoes "under the snow" with garlic. This preparation can be done not only by experienced housewives, but also those who only know the basics of cooking and canning.
This recipe is designed for a fairly large portion. The result is three three-liter cans.
You will need the following ingredients:
- Tomatoes - about ten kilograms.
- Chopped garlic - nine tablespoons.
- Water - four and a half liters.
- Salt - six tablespoons.
- Sugar - one and a half cups.
- Acetic essence - six teaspoons.
Cooking process
As always, first you need to wash and sterilize the banks well. Next, sort through the tomatoes. For preservation, select red, ripe and dense tomatoes, and put off spoiled and immature tomatoes. Tomatoes tightly laid on the banks. Boil the right amount of water in a saucepan and pour cool boiling water over the jars, cover with sterilized lids and leave for twenty-five minutes.
Then you need to prepare the garlic. Peel the garlic cloves and rinse. There are several ways to grind garlic: in a blender, grate, pass through the garlic or finely chop with a knife. All methods are suitable, but only when using the latter, the marinade will not cloud.
After twenty-five minutes, pour the liquid from the cans back into the pan. Add salt, sugar, put on fire and boil. During the time the marinade boils, put two tablespoons of finely chopped garlic in each jar. Then pour in two teaspoons of seventy percent essence.
As soon as the marinade begins to boil, immediately pour it into the cans and tighten them with sterilized lids. Turn upside down and wrap something tight. In this position, leave the banks for a day. If you follow the classic recipe when canning tomatoes "in the snow" with garlic, then neither spices nor seasonings are added. But if you wish, you can also put hot pepper, celery and herbs in a jar.
Mustard tomatoes "in the snow"
The amount of ingredients in this recipe is designed for two two-liter jars.
The required composition of the products:
- Tomatoes - five kilograms.
- Sugar - one glass.
- Salt - three tablespoons.
- Dry mustard - three tablespoons.
- Acetic essence - three tablespoons.
- Chopped garlic - four tablespoons.
- Water - three liters.
Cooking Tomatoes with Garlic and Mustard
Cans intended for canning should be washed well with hot water using baking soda and sterilized with lids. Rinse selected tomatoes under running water. Stack in jars as tight as possible. Pour three liters of water into the pan and boil. Pour boiling water over the jars, cover with lids and let it brew for half an hour. Drain the water back into the pan and, adding sugar, mustard and salt, put on the fire again.
Pour seventy percent vinegar essence into jars of tomatoes and add two tablespoons of peeled and finely chopped garlic. After boiling, boil the marinade for five minutes and pour hot over the banks. Roll up, turn over, wrap and let cool completely.