Preserving tomatoes

Tomato canning: pickling

Perhaps pickling tomatoes - one of the mostpopular ways of preserving. Well, how can you close tomatoes for the winter and not cook at least a couple of jars of salted tomatoes! For pickling tomatoes "like a barrel" we will need such products (per 3-liter jar):

• 
  tomatoes (how much will fit in the jar)


• 
  horseradish root - 50 g


• 
  small onion - 1 pc.


• 
  sour apple - 1/2 pc.


• 
  garlic - 2-3 cloves


• 
  dill - 1-2 umbrellas


• 
  dry mustard - 1 tbsp. l.

For brine (based on 1 liter of water):

• 
  salt - 2 tbsp. l.


• 
  sugar - 1,5 tbsp. l.


• 
  thick fennel stalks


• 
  leaves of currant and cherry

The root of the horse-radish is ground, garlic is cleaned. At the bottom of the prepared cans we put horseradish, garlic, umbrellas of dill. We wash the tomatoes, cut the bulb in half. We put the tomatoes in a jar along with onions and apples.

For the preparation of brine, we pour sugar into the water andsalt, we add washed leaves of cherry and currant, stalks of dill. We bring to a boil and boil for a while, then stir and filter. Fill with hot brine tomatoes.

Read also the canning of tomatoes in a cold way.

We cover the cans with boiled lids andleave for 10-15 minutes. Then the brine is drained, again brought to a boil and re-poured over the jars. In each jar pour on 1 tbsp. l. dry mustard for better preservation, roll. Turning upside down, wrapped until completely cooled.

Preservation of tomatoes: pickling

Marinating tomatoes helps kill two birds with one stone: First, vinegar promotes better preservation of tomatoes, acting as a preservative, and secondly, for marinated tomatoes with anything not comparable piquant taste. We offer to prepare for the winter sweet pickled tomatoes, for which we need two-liter jar:

• 
  tomatoes sweet peppers - 1 pc.


• 
  sugar - 100 g


• 
  salt - 40 g


• 
  9% vinegar - 1.5 tbsp. l.

Pepper is cut in half, cleaned of seeds andwashed. Ripe tomatoes are placed in a prepared jar, add the prepared pepper and pour boiling water. Cover the jar with a sterilized lid, leave it for 15-20 minutes.

Drain the water in a saucepan, add salt, sugar,vinegar, bring to a boil. Boiling marinade filter, pour them to the top with a can of tomatoes and roll up the lid. Preservation of tomatoes in this way helps to do without sterilization.

Preserving tomatoes in their own juice

For tomatoes, closed in their own juice, not sogreatly changes the taste after canning. In addition, tomato juice can then be used to make borsch, sauces, dressings, etc. To close the tomatoes in your own juice with horseradish and garlic, you will need:

• 
  tomatoes of medium ripeness - 2 kg


• 
  ripe tomatoes - 2 kg


• 
  sweet pepper - 250 g


• 
  crushed horseradish root - 1/4 tbsp.


• 
  crushed garlic - 1/4 tbsp.


• 
  sugar - 4 tbsp. l.


• 
  salt - 2 tbsp. l.

Tomatoes of medium ripeness are intendeddirectly for canning. We have them and put them in prepared banks. Ripe tomatoes are also mine, crushed and brought to a boil. Cook them, not forgetting to stir, until soft.

Then remove from heat, lightly cool andwipe through a sieve. In the resulting juice-puree add sugar and salt, mix and again bring to a boil. In the boiling juice we add garlic, horseradish and chopped sweet peppers.

The resulting hot mass is poured tomatoes and immediately pasteurized. We roll it up, turn it upside down and let it cool down, then we put it away for storage.

Bon Appetit!