With the onset of summer, we begin to think about preserving vegetables for the winter. It is so nice to get a bright, tasty and fragrant tomato for dinner in the cold winter. Canning a tomato is a simple process, but before you get down to business, you need to know some rules and secrets that will help you get the desired result.
- The most suitable for canning will be elongated tomatoes, which have the so-called "nose", cuboid and plum-like. These tomatoes have a fairly dense skin, and in their composition they contain a large amount of dry matter.
- As for the sizes, it is better to choose small tomatoes. The preservation of such fruits is easier: they fit into a jar without problems, they are more quickly saturated with marinade and they look more accurately on a plate.
- Often when boiling, the peel of tomatoes crack. To prevent this from happening, fresh tomatoes, before being placed in a jar, are pricked in several places with a toothpick.
- Canning a tomato often affects their color, it becomes dull and weak, you can prevent this by pouring vinegar after the pot with brine is removed from the heat.
- Pour jars of vegetables to such an extent that the water covers the entire surface.
- Having opened the tomato blanks in winter and not eating them immediately before putting on the lid, it is necessary to put a pharmacy mustard plaster, it will not allow mold to appear on top.
Having remembered these subtleties, we begin the conservation of the tomato.
Canned Family Tomatoes
Ingredients (calculated on a three-liter jar): water, tomatoes, a tablespoon of salt, 5 tablespoons of sugar, a teaspoon of vinegar (70% essence).
Cooking. Tomatoes without dents and damage, about the same size, washed and dried. We sterilize the banks in the usual way. We put the tomatoes in jars so that they fit snugly against each other. Boil water and pour jars of tomatoes with boiling water, cover them with tin lids and leave for 20 minutes.
Pour water from tomatoes into a pan and make a marinade. To do this, add sugar and salt to the water, bring to a boil. Remove from heat, and before pouring the marinade into the cans, pour them into a teaspoon of vinegar.
Jars with tomatoes and marinade roll up the lids and turn over. In this position, leave them until completely cooled.
Pickled tomatoes
Ingredients (with the expectation of a three-liter jar): tomatoes, 5 cloves of garlic, bay leaf, 7 peas of black and 3 allspice, leaves of cherry, horseradish, dill and others, if desired, 2 cloves. For the marinade: water, 3-4 tablespoons of sugar, 70 ml of vinegar (9%), one and a half tablespoons of salt.
Cooking. Tomatoes without dents, damage and other defects, about the same size, washed and dried. We sterilize lids and cans in a way convenient for you. Cover the bottom of the can with leaves of horseradish, cherry, dill, put pepper, clove, cut into several parts garlic, bay leaf, optional carrots, cut into circles, and hot pepper. Stack tomatoes on top with a dense layer. We boil water and pour jars of tomatoes with this boiling water. Leave for 5 minutes. Drain the water. Again, pour boiling water for 5 minutes and drain.
To prepare the marinade, pour water into a saucepan and bring it to a boil, boil for several minutes and pour sugar and salt, cook until they are completely dissolved. After this happened, remove the marinade from the heat and add vinegar. Mix well.
We fill the jars with tomato marinade, it should be so much that when the lid is applied, there is no air left in the jar. We roll up the jars with sterilized lids and turn them over. Leave it turned upside down until it cools down.
If the tomatoes are large, they can be pickled, cut in half. As for a variety of spices and spices, here every housewife chooses what to put in a jar when canning a tomato. In addition to the traditional marinade with water, salt, vinegar and sugar, you can pour tomatoes with apple juice, tomato puree or juice. It all depends on your preference.