Fragrant tomatoes for the winter The main conditions for the successful canning of vegetables - sterilization as dishes in which they will be stored, and the products themselves. It's about blanching. Blanching is the short-term scalding of a product with boiling water or steam before further processing. This method is good for disinfecting the product, and also in order to prevent the loss of juices and nutrients during further processing. By the way, by blanching you can prepare vegetables for freezing. Thus, the action of enzymes stops, which destroy the color, aroma and structure of fruits and vegetables. As for the fruits themselves, which you want to preserve, they must be ripe, but not overripe. Without cracks and visible damage.
Ingredients:- Tomatoes 1500 g
- Rosemary dry 2 tsp.
- Garlic 5 denticles
- Vinegar balsamic dark 3 tsp.
- Water 1 l
- Salt 1 tbsp. l.
- Sugar 1 tbsp. l.
- Step 1 For this recipe, take: not large tomatoes, dry or fresh rosemary, garlic, balsamic vinegar, salt, sugar.
- Step 2 The cans are pasteurized for 5 minutes each. Cover the lids in boiling water for 1 minute, and then lay on a dry and clean surface.
- Step 3 Disassemble the garlic head with denticles, but do not clean them.
- Step 4 Wash tomatoes and blanch. To do this, omit the fruits in boiling water, mentally count up to 3 and take out. Do it comfortably with a strainer or a glass stopper.
- Step 5 Blanch the cloves of garlic.
- Step 6 Put the tomatoes and garlic on the cans. We took 0.5-liter cans. In each jar put 2-3 cloves of garlic and 0.5 teaspoon of dry rosemary.
- Step 7 Prepare the marinade. To do this, dilute the salt and sugar in the purified water. Bring to a boil and cook for 3 minutes. For 1 liter of marinade, you need 1 tablespoon of salt and sugar.
- Step 8 Pour the marinade over the jars.
- Step 9 Add 1 teaspoon of balsamic vinegar.
- Step 10 Close the jar tightly with a lid, turn it over and wrap it in a towel. Keep it until the jars are cool. Store in a dark and cool place until winter.