Every housewife strives to provide her family with supplies for in the winter. And for this, any vegetables are suitable. But the biggest variety for conservation are tomatoes. Pickled or salted – any tomato recipes for the winter do not let you down: they fit any garnish.
Home canning has long been one of the priorities for any housewife. Recipes passed from mother to daughter, they conquer not only their ease of preparation, but also unusual taste. But the main thing remains: for all only mature and non-spoiled fruits are harvested.
Tomatoes in their own juice.
Tomatoes in tomato are very tasty. And it doesn’t matter, by what recipe they were made: the result is almost always the same. Most A common way of conservation is this option.
Some of the tomatoes are passed through a meat grinder or juicer, to get a tomato or fruit drink. During the boil, the resulting the mixture must be salt to taste, then pour tomatoes on it. AT at the beginning of boiling, the resulting foam can be removed. And then boil not less than 15 minutes.
To banks or other container (in which it will be stored preservation in the winter), tomatoes are stacked and poured with boiling water. In this case, you need to cover the jar with a lid so that the tomatoes are steamed. This is necessary to remove germs that may spoil the taste. When the water has cooled slightly, it should be carefully drain from cans.
This operation needs to be done twice, and the third time the tomatoes poured already hot tomato. You can close them in banks under tin or nylon covers. The difference is small but the taste will change a little.
For such conservation, both mature and green are suitable. fruit.
Pickling tomatoes
Pickling offers many possibilities. These are recipes for the winter from tomato halves, and green tomatoes with dry mustard, and even assorted.
For conservation take not spoiled fruit. Even if needed cut tomatoes, anyway, the original products should be high quality. Marinade is prepared separately. He always needs to to have such raw materials:
- salt (preferably rock);
- sugar (dry and without lumps);
- vinegar (ordinary table option);
- Water (in large quantities).
The bottom of the can or container is covered with blackcurrant leaves. Further add a few cloves of garlic, allspice, leaves and horseradish root. For a pleasant taste, the marinade can be put bell pepper cut into small slices or slices. For the sharpness of the finished dish, some housewives add a pod hot pepper.
Do not forget about dill with parsley. They give such a fragrance of conservation that will never be forgotten.
After the jar is filled with all the ingredients, you can stack tomatoes.
Pouring boiling water over tomatoes is a must. But you need to drain this water into the pot, in which the marinade will then be prepared. Just together with water a few peppers will fall into the container. They are small and quietly slip between the tomatoes.
Boil the water that was drained from the cans for 2 minutes. And then refill the container again. After the second time merged all some water, you can start cooking the marinade.
According to the recipe, add salt and sugar to the pan. Give a little to them boil, and pour the vinegar. While the marinade is boiling, they need to pour Tomatoes Tin lids must be rolled up immediately as soon as they are filled with marinade. You can close the cans with lids from polyethylene. But then this effect does not work out.
Barrel Pickled Tomatoes
In order to get delicious savory tomatoes, you need a good handle the barrel. If it is ceramic, it is enough to rinse it hot water. And wooden structures are processed additionally.
Barrel tomatoes have always been held in high esteem by consumers. Sour or tart, green or red, they will certainly become a decoration any table.
Many housewives know that tomato recipes for the winter are differ in their composition. But all the additional components which are laid in a barrel remain without qualitative changes. So, we begin salting of tomatoes.
It will take leaves of cherry, red currant, horseradish. Root parsley is also needed. Add garlic, Bulgarian and bitter here pepper, dill stalks.
With the leaves of cherries and currants we cover the bottom of the barrel so as not to gaps left. We put all the other ingredients on them, but in a small amount. Next, pour a bowl of tomatoes. Wherein You can use green and brown fruits.
We cover a bowl of tomatoes with currant leaves and again – garlic, pepper, horseradish, dill. The next bowl of tomatoes – and repeat ingredients. So fill the barrel to the top. The last should be layer of leaves. You need to wrap them tomatoes tightly from all parties.
Now you can pour tomatoes with brine. It is cooked on your taste: the amount of salt varies. But it should be remembered that someone wants to try it. Therefore much carried away and salt is not worth it. Pour the barrel with hot brine. AND be sure to put oppression, which not only keeps the tomato from float to the surface, but also give them a good salinity. Oppression You can not clean up until the time when you start to try salting.
