To get the delicious preparations for the winter, cover the tomatoes without vinegar. Instead when adding citric acid pickling or even get along with salt and sugar.
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Variants with citric acid
Fruit for canning, it is desirable to take small or medium-sized, with a thick rind. Banks is better to use large - at 2 or 3 liters. At the three-liter capacity is necessary to take the following ingredients:
- 6 tablespoons. l. Sahara;
- 1 h. l. citric acid;
- 2 tbsp. l. salt.
If tomatoes are placed in a liter jars, take:
- 2 hours. l. salt;
- 2 tbsp. l. Sahara;
- 1/3 h. l. citric acid.
From condiments need black and allspice, cinnamon, cloves and garlic. Cinnamon must take slices. If there is no spice in this way, the use of powder is allowed.
To 1 liter jar enough 1-2 garlic cloves. Its clean and cut thin slices. At the bottom is laid out garlic, cinnamon stick, cloves branches 2-3, 5-6 peas of both types of pepper.
Tomatoes wash and pierce in several places with a toothpick. Firmly placed in jars and pour the boiling water. Wait until the contents of the container to cool completely. The liquid is poured directly into the cans roll in salt, sugar and citric acid. From above pour boiling water and immediately roll.
Pickled manner tomatoes out sweet and not sharp, spicy with a delicate flavor. They are perfectly suited to those people who can not use acetic acid.
Tomatoes without vinegar and citric acid
This option is more suitable for lovers of natural tomato flavor. Harvesting reminds homemade tomato juice with salt. It is not urgent and not spicy. It requires only 3 ingredients: Tomatoes, salt and water. In addition, the process of preservation is quite simple. According to this recipe is not required fruit scalding hot water, followed by draining the liquid and repeating the manipulation.
The proportions of the salts according to the cans used as follows:
- 1 l - 1 h. l .;
- 2 n - 1, ten. l. (10 ml);
- 3 l - 1 tbsp. l.
Tomatoes stacked in the container tightly. Before that, they were carefully washed and dried. Tin cans and lids desirable sterilized or exposed to steam.
On top of tomatoes directly into banks poured salt. Iodized, sea or Extra are not taken. Contents poured in cold water, covered with lids and sent for sterilization.
For the procedure to the bottom of the pan with a wide bottom is laid a small piece of cloth (towel). He will not allow damage to the container during boiling. Placed on top of the banks and poured into cold water. In height it should reach 2/3 of capacity. Everything goes on the fire. After boiling, should be put on a timer and a half hour wait for the tomatoes a little boil. Thereafter cans are removed from the pan, roll, turn down the neck and wrapped. Eat this conservation can be a month, t. To. Tomatoes need time to brew.
Sweet tomatoes can be cooked and without acidic substances, and without sterilization. At the 3-liter jar should be taken besides tomato, sweet pepper 1, 2 bay leaves, 6-7 peas of black and allspice. The brine was prepared separately. 2 L water take 2 tbsp. l. salt and 6 tablespoons. l. Sahara.
Tomatoes are washed and some of them cut into quarters. Pepper cut into wide strips. At the bottom of container stacked tomato pieces, whole fruit and then top strip pepper. All filled with boiling water for 7-8 minutes. Then drain. Separately, boil the marinade of salt, sugar and spices. The solution was poured while hot into the container, which immediately curled.
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