Preservation of tomato.

With the onset of summer, we begin to think about canning vegetables for the winter. After all, it's so nice to get a bright, tasty and fragrant tomato for dinner in the cold winter. Preserving a tomato is not an easy process, but before you get down to business, you need to know some rules and secrets that will help you get the desired result.

1. The most suitable for canning will be elongated tomatoes that have a so-called "spout", cubiform and plum-shaped. In such tomatoes quite dense peel, and in their composition they contain a large amount of dry matter.
2. As for the sizes, it is better to choose small tomatoes. Preservation of these fruits is easier: they get into the jar without problems, they are saturated with a marinade faster and look more accurately on the plate.
3. Often when a peel of tomatoes is cracked. To prevent this from happening, fresh tomatoes, before placing in a jar, are punctured in several places with a toothpick.
4. Preserving a tomato often affects their color, it becomes dull and mild, prevent it by pouring vinegar after the pan with brine is removed from the fire.
5. Fill cans with vegetables to such an extent that water covers the entire surface.
6. Opening in the winter blanks from a tomato and not having eaten them at once, before to cover with a cover, it is necessary to put a drugstore yellow card, he will not allow to appear on top of a mold.

Remembering these subtleties, we begin to conserve the tomato.

Canned tomatoes "family"

Ingredients (with a calculation for a three-liter jar): water, tomatoes, tablespoon of salt, 5 tablespoons of sugar, a teaspoon of vinegar (70% essence).

Preparation. Tomatoes without dents and damage, about the same size, washed and dried. Banks sterilize the usual method. We put the tomatoes in the jars, so that they fit snugly together. Water boiling and pour boiling water jars of tomatoes, cover them with tin lids and leave for 20 minutes.

We pour the water from the tomatoes into the pan and make the marinade. To do this, add sugar and salt to the water, bring to a boil. Remove from the fire, and before pouring marinade on the banks, pour into them on a teaspoon of vinegar.

Banks with tomatoes and marinade roll up and turn over. In this position, leave them until completely cooled.

Marinated tomatoes

Ingredients (with the calculation for a three-liter jar): tomatoes, 5 cloves of garlic, bay leaf, 7 peas of black and 3 fragrant peppers, cherry, horseradish, dill leaves and other as desired, 2 cloves. For marinade: water, 3-4 tablespoons of sugar, 70 ml of vinegar (9%), and a half tablespoons of salt.

Preparation. Tomatoes without dents, damages and other defects, approximately the same size, washed and dried. Covers and jars are sterilized in a convenient way for you. The bottom of the can is covered with horseradish leaves, cherries, dill, pepper, cloves, garlic cut into several pieces, a bay leaf, carrots cut into slices, and a hot pepper if desired. Top with a thick layer of tomatoes. We boil the water and pour the cans of tomatoes with this boiling water. Leave for 5 minutes. We merge the water. Again, pour boiling water for 5 minutes and drain.

To prepare the marinade, pour water into the pan and bring it to a boil, simmer for a few minutes and add sugar and salt, cook until completely dissolved. After this happened, remove the marinade from the fire and add the vinegar. Mix well.

Fill cans with tomatoes marinade, it should be so much that when the lid is put in the can, there is no air left. We roll the cans with sterilized lids and turn them over. Leave it upside down until it cools down.

If tomatoes are large, they can be pickled, cut in half. With regard to a variety of spices and spices, then every housewife chooses what to put in the jar when the tomato is preserved. In addition to the traditional marinade with water, salt, vinegar and sugar, you can pour tomatoes with apple juice, tomato puree or juice. It all depends on your preferences.