The tradition of harvesting summer food for the winter has existed since the time of Ancient Rus - thanks to this, many families survived during prolonged cold weather. Today canned vegetables will pleasantly diversify the usual menu, because with them any dish seems tastier. Tomatoes are especially popular and can be preserved in a variety of ways.
Canned tomatoes in their own juice
Ingredients for 1 liter of tomato juice:
- soft and hard tomatoes;
- 1 tbsp. a spoonful of salt;
- 1 tbsp. a spoonful of sugar;
- 5 peas of allspice.
Sort the tomatoes, separating the soft and hard ones. But at the same time, they should all be ripe and in no case rotten. Then wash them thoroughly. Remove the skin from the soft, after pouring boiling water over them, and crush them well in a saucepan. Put it on fire, bring to a boil and add spices. Reduce heat and simmer for 5 minutes. Place strong tomatoes in pre-sterilized jars as tightly as possible. Pour the cooked tomato juice over them and roll up. Flip the cans onto the blanket and wrap them up well. After a day, put them in a basement or dark closet.
Pickled Tomatoes
Ingredients for a three-liter can:
- medium sized tomatoes;
- 2 leaves of horseradish;
- ½ bunch of parsley;
- 1 bell pepper;
- 10 peas of allspice;
- 1 carrot;
- water;
- 1 tbsp. a spoonful of salt;
- 2 tbsp. tablespoons of sugar;
- 1, 5 Art. tablespoons of vinegar 9%.
Wash the tomatoes under running water and pat dry on a clean towel. Line the bottom of the sterilized cans with clean horseradish leaves. Then place the tomatoes tightly in them, alternating with allspice peas, carrot and bell pepper plates. Pour about 1.3 liters of water into a saucepan for each jar, bring it to a boil and pour over the tomatoes in the jars with it. Pour out the rest. Place the perforated lid on the tomato jar and pour the hot water back into the pot. Bring to a boil again, add vinegar, salt and sugar. After a couple of minutes, pour the tomatoes with the prepared brine and roll up the jars with sterilized lids.
Canning green tomatoes
Canned green tomatoes are no less tasty. To prepare them 2 kg of these vegetables you need:
- 200 g of bell pepper;
- 5-6 dill umbrellas;
- 10 black currant leaves.
For brine for 1 liter of water:
- 50 g of salt:
- 1 tbsp. a spoonful of sugar;
- 10 peas of allspice.
Wash all the ingredients thoroughly, peel the bell peppers from the seeds and cut them lengthwise into 4 parts. Make cross-shaped cuts on the tomatoes and place them in sterilized jars, alternating with dill umbrellas, bell peppers and currant leaves. Bring the water to a boil, put the spices in it and cool. Pour this brine over the tomatoes and leave for 3 days. After the allotted time, pour the brine into a saucepan, boil, pour tomatoes over them again and roll up the jars.
