These canned tomatoes are eaten in an instant, the brine is drunk without a trace. Those who tried canning tomatoes according to this recipe, the rest of the recipes were abandoned forever. And if you decide to make canned tomatoes with a delicious pickle according to these recommendations, you will only regret one thing, that you have not canned much.
It is necessary
- - medium sized tomatoes
- - three carrots
- - three bell peppers
- - three heads of garlic
- - 1, 5 pods of hot pepper
- - Bay leaf
- - allspice
- - vinegar
- - sugar
- - salt
Instructions
Step 1
The recipe is for 10 liter cans. To make canned tomatoes for the winter, select medium-sized fruits and wash them. Snip the top off or prick the tomatoes with a sharp knife.
Fold in jars, which should be washed and sterilized beforehand. The size of the canning jar can be changed at your discretion.
Step 2
Boil water and pour over the tomatoes. Cover the jars with lids. Wrap the top with a warm towel or blanket. Leave until the water has cooled.
Step 3
Wash carrots, garlic, bell peppers, hot peppers, peel, cut into small pieces. Grind in a blender and stir. If you don't have a blender, you can twist the vegetables in a meat grinder.
Step 4
Pour four liters of water into a saucepan. Let it boil. Add vegetables chopped in a blender or meat grinder. Then add 140 grams of salt, 200 grams of sugar, allspice and bay leaf. Let the brine boil.
Step 5
Pour 6% vinegar into each jar of tomatoes. For a liter jar, 30 grams of vinegar is enough. Pour the brine into the jars with tomatoes, tighten the lids. Then cover with a warm blanket and leave the canned tomatoes until cool.
