In the summer we have no problems with the consumption of fresh fruits and vegetables. But sooner or later a cold winter comes, and we lose this opportunity. Indeed, in what is being sold at this time in Russian supermarkets, it is difficult to find something useful. That tomato, which was brought from distant Turkey, at best will not harm you. The same goes for apples. Therefore, the housewives try to preserve all their benefits through conservation, often combining the incompatible in one bank. For example, tomatoes in apple juice for the winter.
Recipe number 1
Necessary products: tomatoes - two kilograms, freshly squeezed apple juice - 600 grams, garlic - 10 cloves, sugar - three spoons, salt - two spoons, bay leaf - one leaf, dill - one umbrella, black pepper - five peas. In order to cook tomatoes in apple juice for the winter, you need to start by putting our cooked and washed tomatoes in a jar, along with garlic and spices.
Now it’s the turn to cook the marinade: combine apple juice, three to four glasses of pure water, granulated sugar and salt. We put the pan on the stove, bring to a boil and pour in a jar of tomatoes. We wait five minutes, merge and again on the stove. And so do three times. After the third time, we close the jars with tomatoes with sterilized lids and cork.
Recipe number 2
We will need a three-liter jar: two kilograms of tomatoes, 60 grams of salt, very few spices - a bay leaf, peppercorns and dill, you can sprig mint. Better without spices. For pouring: approximately 1.2 liters of apple juice. Cooking tomatoes in apple juice for the winter. We put dense, ripe, small-sized tomatoes in a jar. Regarding spices - completely at your discretion. Cut out so that the tomatoes do not burst, the “umbilical cord”. Pour boiling water twice, five minutes each time. We try to boil the minimum amount of juice so that not everything useful comes out of it. Before the last pouring of apple juice, pour salt directly into the jar and pour enough to flow over the edge.
Then we roll up a tin lid. A couple of tips: any apples are suitable for processing - scavenger from the garden, sour. In the latter case, you can add a little granulated sugar. If not calculated, and the juice is not enough, dilute it a little with water.
Recipe number 3
This time we will tell you how to cook cherry tomatoes in apple juice. Prepare the following ingredients: our favorite cherry tomatoes, clarified apple juice, allspice, cloves, salt, apple vinegar. By the way, keep in mind that this recipe is designed specifically for store juice from apples in three-liter jars made in accordance with GOST. So, if you do not find one, then refer to another recipe. For one liter of juice, you need a spoon with a slide of salt, allspice and cloves - five each, vinegar - two spoons. We pierce the tomatoes several times with the toothpick at the peduncle, put them in sterilized jars, but not too tightly to prevent them from bursting.
Add all the components to the juice, except for vinegar, and put on the stove. When the pouring boils, pour in the vinegar, boil for a couple of minutes and carefully pour the cherry. Immediately roll up, flip, wrap and cool. That is, we do everything according to the standard procedure. Tomatoes in apple juice for the winter are cooked. Store preferably in a cool place. When after some time the filling in your banks brightens, do not be alarmed. This is normal.
Recipe number 4
Tomatoes are champions among vegetables for use in canned food. There are a lot of recipes, but nonetheless, the housewives constantly add more. So now we’ll tell you how to cook green tomatoes in apple juice. Necessary ingredients: two kilograms of green tomatoes, a liter of apple juice and one tablespoon of salt. So, we separate the stalks from our vegetables, then squeeze the juice from the apples, add salt and boil. If the marinade is acidic, you can add a little sugar.
We send tomatoes to washed banks and pour boiling pour. If desired, put some spices: allspice and black pepper, bay leaf, dill, a sprig of mint. Then put the jars in a large pan, send to the fire and boil. We sterilize for eight minutes. We take out jars of green tomatoes from the container and roll them up. We wait until it cools down and take it out to a cool place.
Recipe number 5
This time we will diversify our recipe a little. Let's prepare salted tomatoes in apple juice, which are best suited as an appetizer for vodka. You will like it so much that you will always eat them, both in the designated role and for dessert. Ingredients: a jar, with a capacity of three liters, tomatoes - two kilograms, apple juice - approximately 1.2 liters, 50 grams of salt for each liter of juice, black pepper - 20 peas, garlic - half a clove, several branches of dill. From the available houses we select the most beautiful jar, sterilize it. I wash the tomatoes well, and let them dry in the air. Then we pierce each of them with a toothpick. Also wash the dill and peel the garlic. In order to cook juice from apples, we take acidic fruit varieties, for example, Simirenko or Antonovka, wash them and send them to a juicer.
The resulting juice is boiled in a saucepan and add salt. Stir and remove from heat. We put the tomatoes in a jar, also spices (garlic, dill and pepper), pour boiling water and leave for 20 minutes. Then we drain the water, again pour boiling water for the same 20 minutes. But after draining the water a second time, we immediately pour juice into a jar and roll it up with a lid. Turn it upside down, and let it stand for a couple of days. Done! Bon appetit in the winter cold!