Good afternoon, my reader. Ripe and green tomatoes rolled in jars traditionally decorate any festive table. There are many recipes, and here are the most common and proven ones.
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For pickling tomatoes, 2 methods are used: cold and hot preservation. The difference in methods is in the temperature at which the cans are rolled.
For harvesting, only strong fruits are chosen without damage and defects. The degree of ripeness can be different, given the necessary elasticity. Brown and pink varieties are ideal for winter storage. But there are also worthy uses for green and red tomatoes.
Damaged fruits are best used for making tomato juice. They are not suitable for preservation - the fermentation process will be uneven.
Tomatoes in a jar
The simplest and most traditional recipe presented. The ingredients here are:
- tomatoes;
- dill;
- currant leaves (cherries);
- dill leaves;
- garlic;
- red pepper (optional).
It is necessary to prepare the fruits: rinse and dry on a towel. Wipe is not recommended, so as not to crush or peel off the skin.
While the tomatoes are drying, you can do the brine. 1 liter of water takes 1-2 hours. l. salt.
Next, step by step:
- put the selected spices on the bottom of the prepared jar;
- place dried tomatoes up to the neck on a green pillow;
- fill the jars with brine;
- screw on the lids, turn over and leave to cool completely.
In order for the brine to better saturate the vegetables and take all the spice from the additives, it is recommended to ensure a slow cooling by wrapping the jars with a blanket.
Tomatoes in a bucket
For a container of 10-12 liters you will need:
- 5 kg of tomatoes;
- red pepper - 2 pcs;
- dill;
- garlic;
- salt - 700 g
All ingredients must be rinsed and dried. The products are laid out in layers: dill, garlic, red pepper, tomatoes.
Lay the layers evenly, in the sequence shown, until the bucket is full. It is important to leave 10 cm empty, the last layer is green.
It is better to prepare the filling in advance so that the salt has time to dissolve, at the rate of 700 g per 5 liters of liquid.
Pour a bucket with cold brine, press down with a press.
The tomatoes are left in a cool place for 2 weeks.
Tomatoes in their own juice
For seaming, cans of 1 liter are usually used.
For 3-liter cans you will need:
- small tomatoes - 3 kg;
- large or medium tomatoes - 2 kg;
- salt and sugar - 60 g each;
- allspice or cinnamon.
Small fruits are washed, pricked with a toothpick and placed in sterilized jars.
Large vegetables are cut, heated over a fire and rubbed through a sieve. Salt, sugar and spices are added to the resulting juice and brought to a boil.
Filled jars are poured with tomato juice. It is advisable to sterilize for about 10 minutes.
Then the cans are rolled up, turned over, wrapped in a blanket and left to cool.
Green tomatoes
For the brine, you need to boil 1 tbsp in a liter of water. l. salt, 60 g of dill, 3 bay leaves, peppercorns.
While the brine is boiling, there is time to stuff the green fruits with chopped garlic and pepper, cutting them into the barrel.
Place celery, spinach and garlic at the bottom of the pan. Top with a layer of stuffed tomatoes. The layers are alternated to the top, leaving 10 cm from the edge of the pan.
Tomatoes filled with brine are pressed down with a press and left to ferment
Do you cook canned tomatoes with garlic?
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