What could be nicer than on a cold winter evening to eat a glossy canned tomato with crispy fried potatoes, to feel the pungency and burning aroma of adjika in vegetable stew, to enjoy delicious hot dumplings, abundantly seasoned with spicy and at the same time tender seasoning of horseradish? It is canned vegetables that are the very goodies without which it is so difficult to survive the winter cold. And yet - this is an excellent means of replenishing vitamins in the body, and the effect on the body of tomato juice is such that a person begins to feel relaxed and liberated. No wonder in the old days tomatoes were called apples of love ...
Tomatoes in their own juice recipe with horseradish and garlic. To prepare it, one three-liter jar will require the following ingredients:
* tomatoes - how much will go in
* tomato mass - 2.5 liters
* salt - 2 tablespoons
* sugar - 4 table boats
* garlic - 3-4 cloves
* dill, parsley
* horseradish (root) - ¼ part of a glass
* bell pepper - 250 grams
Tomatoes are washed, pierced at the base and laid in prepared jars, shifting with greens. First, jars of tomatoes are poured with boiling water for 10 minutes, and then spices and spices are added to a well-boiled homogeneous tomato mass. After that, the cans are corked and turned upside down. Cans should be covered and left to cool completely, then transferred to a cool place for storage.
To prepare the tomato mass, tomatoes need to be cut into four parts and cook until tender for ten minutes, then rub through a sieve or colander to remove the skin. After that, salt, sugar, as well as finely chopped garlic and horseradish and bell pepper twice passed through a meat grinder are added to the tomato mass. The mass is boiled again for 15 minutes, stirring constantly so as not to burn.
Tomatoes in their own juice are a fairly common recipe. Tomatoes can immediately be poured with boiling tomato mass without pouring boiling water. In this case, before the cans are rolled up with lids, they need to be pasteurized by putting in water preheated to sixty degrees for 30-40 minutes, depending on the size of the can. After that, the tomatoes are immediately rolled up and the cans are put on the lid.
You can make peeled tomatoes in your own juice. The recipe is different in that instead of the tomato mass, tomatoes are poured with tomato juice. To prepare tomato juice, you need to take meaty tomatoes and twist in a meat grinder, but it is better to squeeze the juice on a juicer. Chopped tomatoes put on fire, add salt, bring to a boil and cook for 20 minutes. This is the easiest recipe for making tomato juice.
Peeled tomatoes in their own juice recipe contains the following ingredients:
* small-fruited tomatoes - 3 kilograms
* large-fruited tomatoes - 2 kilograms
* salt - 80 grams
* sugar - 50 grams
Small-fruited tomatoes are blanched in boiling water for 1-2 minutes, then poured over with cold and peeled skin, then pierced in several places with a toothpick and placed in sterilized jars.
And here is the recipe for salted tomato in its own juice. You need to take the following ingredients:
* tomatoes - 10 kilograms
* dill - 200 grams
* horseradish (root) - 50 grams
* leaves of black currant, cherry, horseradish, oak - 10 grams each
* red hot pepper (dried) - 1 pod
* garlic - 30 grams
The brine is prepared from crushed tomatoes or minced tomatoes. For 10 liters of brine, 700 grams of salt is taken. For canning, the Marinade variety is best suited, but other varieties can be used, except for salad.
Seasoning is laid on the bottom of the jar or containers for pickling, put tomatoes on top and pour in cold brine. Then put a circle on the tomatoes and bend and cover with a napkin. Tomatoes must be kept at room temperature for several days to begin lactic acid fermentation. Then the tomatoes need to be transferred to a cool room with an air temperature of 1 degree.