Tomatoes contain vitamins, minerals and other substances necessary for our body. In addition, they are very rich in organic acids: malic, citric and tartaric. The beneficial properties of tomatoes are better manifested not in raw, but in boiled form. There are quite a lot of ways of home canning of tomatoes - this is drying, salting, pickling, soaking, canning with sugar, freezing. One of the most common is pickling.
Pick your recipe
You will need
-
- three-liter cans;
- metal covers.
- Content for one can:
- Tomatoes
- 2 bay leaves;
- a sprig of celery;
- 3 dill umbrellas;
- 3 leaves of cherry;
- 3 leaves of black currant;
- 2 cloves of garlic;
- 10 peas of black pepper;
- a pinch of mustard seeds;
- horseradish root;
- 1 tbsp. l sugar.
- Pickle for one can:
- 1 liter of water;
- 50-60 g of salt;
- 1 tbsp. l 9% vinegar.
Instruction manual
1
First sterilize jars and lids. To do this, use a small pot of boiling water, put a colander on top of it so that it does not touch the water. Place a jar upside down on it and sterilize for five to seven minutes.
2
Lids just put in the same pot with boiling water and remove as necessary.
3
Remember that tomatoes should be ripe, firm, but not softened. Choose the smallest, preferably the same size tomatoes. Then rinse them thoroughly under cold running water, pat dry with a towel and place them tightly in jars.
4
To make the tomatoes tasty and fragrant, put between them bay leaf, celery, dill umbrellas, cherry and blackcurrant leaves, sliced into small pieces slices of garlic, black peppercorns and mustard seeds.
5
Finely chop the horseradish root, put on top on the tomatoes and close the jars with lids.
6
After that, put a wooden board or a double towel folded in two or three layers at the bottom of a large pan. Put jars of tomatoes there and pour cold water into the container between them.
7
Water should only reach the shoulders of the cans, if you pour it more, then when boiling, it can get into the banks. Bring the water to a boil and let it stand in cans with tomatoes for five to seven minutes. During this time, they should warm up well.
8
At the same time, cook in a different saucepan. Bring water to a boil, add salt and vinegar.
9
Then carefully remove the jars of tomatoes from boiling water, pour in them one tablespoon of sugar and pour the boiling brine with the top. Immediately roll them up with boiled metal covers, turn them upside down, wrap them up and leave until completely cooled.
Useful advice
Store pickled tomatoes in a cool place.