Preservation of tomatoes Those who have their own backyards or dachas certainly have already tried a great many recipes for pickles and marinating their own grown tomatoes. Our recipe does not pretend to be original, but perhaps it will come in handy for those who decided to close for the first time on their own for the winter several cans of these bright and tasty summer gifts. Of course, the canning process is easy to call light: you need to sterilize the cans, you also need to boil the lids, then cook the tomatoes and the accompanying products. But on the other hand in the snowy winter it is very pleasant to pamper yourself with delicious pickles, which will perfectly decorate both the dinner and the festive table. Pour boiling water gradually, to avoid cracks on the bank. As many mistresses use one more way, saving from accidental occurrence of cracks in the most critical moment: they put them on the bottom with a metal object, before they are poured, for example, they slip the knife blade under them. If you want to have cucumbers together with canned tomatoes, then they need to be held for several hours in cold water, cutting off the tips.
Ingredients:- Tomatoes 2500g
- Apple 1 pc.
- Garlic 2 cloves
- Pepper sweet 1 pc.
- Pepper spicy 1 pc.
- Parsley fresh 1 bunch
- Dill dry stems 2 pcs.
- Table vinegar 3 tbsp. l.
- Sugar 2 tbsp. l.
- Salt 1 tbsp. l.
- Pepper fragrant 6 pcs.
- Bay leaf 3 pcs.
- Step 1 The specified amount of ingredients is calculated for 1 three-liter jar. It will take approximately 2.5 kg of tomatoes, apple, sweet and bitter pepper, dry dill and spices.
- Step 2 Sweet pepper, apple and garlic wash, remove the seeds and cut into 4-6 pieces. A bunch of parsley is good to wash and dry. Bitter pepper in half.
- Step 3 Hold the can above the steam - sterilize. At the bottom of the banks lay the stems of dry dill, half of sweet and bitter pepper and a bunch of parsley.
- Step 4 Then tightly lay the tomatoes and put the remaining bitter and sweet peppers and apple on top.
- Step 5 Pour all with boiling water and leave for 20-25 minutes, covered with a sterilized lid.
- Step 6 Then drain the water. Add the fragrant pepper, garlic, 2 tbsp. l. sugar, 1 tbsp. l. salt, bay leaf and vinegar.
- Step 7 Pour the can with fresh boiling water.
- Step 8 Roll up the jar and turn it several times, to evenly distribute the vinegar and completely dissolve the salt with the sugar. Turn the lined cans upside down, wrap and leave for 12 hours, this is necessary for additional sterilization of the lid with hot cans.