Every woman wants to surprise guests with tasty blanks. Canned tomatoes with carrot tops have an unusual flavor. Tomato taste depends not only on the number of green, but the method of preparation: vinegar, citric acid, or without them.
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Recipe with vinegar
For classical versions blanks will need:
- 5.4 kg of tomatoes;
- 5 sprigs topper;
- 5 liters of water;
- 2 cups sugar;
- 5 tbsp salt;
- 300-400 ml of 9% vinegar.
First we need to wash the fruit, pierce them with a fork in several places near the stem and put in sterilized glass containers. Add boiling water and tops.
After 10 minutes, pour the liquid in the pot, add to it the remaining components and boiled for 2-3 minutes. Pour marinade into the container and close the lid.
Harvested tomatoes for this recipe is stored in a dark place for 1 year.
question confronts some inexperienced housewives on how to calculate the required volume of brine. To do this, follow these steps:
- in a container for canning fruits prepared to pour the water so that it completely covers vegetables;
- drained and measure its quantity;
- volume added to the resulting glass 1;
- multiply the amount by the number of containers.
Since citric acid
Some people vinegar is contraindicated due to an allergy or a disease of the digestive tract. Therefore, some housewives prefer not to use it for harvesting vegetables, replacing the citric acid. For such a method is best to use small banks (up to 1 liter). If the hostess decided to make a larger preform containers must proportionally increase the number of ingredients.
On 1 small jar will need:
- 600-800 g of tomato;
- 2-3 sprigs of carrot tops;
- 1 paprika average size;
- 2 garlic cloves;
- bay leaf, black pepper - to taste;
- 1 liter water;
- 1.5 tbsp salt;
- 4 tablespoons Sahara;
- 1 tsp citric acid.
For canning choose dense fruit with no cracks. Wash and pierce in several ways, each tomato stalk near to the cooking process vegetables burst.
At the bottom washed with soda and sterilized jars lay tops, garlic, black pepper, bay leaf. Fill tank tomatoes and cut into thin strips of peppers.
Boil water without the addition of spices and acids, pour it tomatoes. Cover the jars with lids and wrapped in a blanket, leave for 20 minutes. After this time, drain the liquid, pour citric acid, salts and sugars. Boil the marinade for 3-4 minutes. Boiling liquid fill container with tomatoes, cover.
In a day when banks have cooled, they can be put into the cellar or other cool, dark room. Shelf life under these conditions, - up to 2 years at room temperature - 1 year.
Without vinegar and citric acid
Canned tomatoes to preserve vitamins and not harmed they contain vinegar, experienced hostess recommended to harvest vegetables without the use of acid.
At the 3-liter jar is necessary number of products:
- tomatoes - 1-1.5 kg;
- carrot tops - 3-4 sprigs;
- Bulgarian pepper - 1 pc .;
- bay leaf - 1 pc .;
- water - 1 liter;
- sugar - 3 tbsp .;
- Salt - 1 tablespoon
On the bottom of the prepared bed vessel tops, bay leaf, pepper several slices. Ram vegetables jar, pour boiling water. After 10 minutes, pour the liquid in the pot, the remaining ingredients are put into it. Pour boiling marinade vegetables, close the metal covers
It is not necessary to fear that harvested without the use of acid vegetables rapidly deteriorate. Experienced hostess claimed that under the proper conditions (in a dark, cool place) tomatoes can be stored up to 1 year.
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