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Canned tomatoes — a favorite occupation of many hostesses. This is a proven way to preserve vegetables for years with the taste of summer for a long time. Although today supemarketah you can buy everything ready, we continue to make tomato harvesting themselves. And for good reason — hardly anyone will be able to give up home, tasty, spicy-smelling tomatoes.

Canned tomatoes — among the most popular winter preparations. I can not believe that two hundred years ago, the tomato was considered poisonous. Tomatoes, pickled with great love, do not go to any comparison with purchased. Green, pink, red, yellow rolled into the banks, they not only did not lose its taste, but also retain the useful properties. The fruit contains citric, malic, phosphoric acid, as well as mineral salts, silicon, potassium, magnesium and iron. Pectic substances reduce blood cholesterol levels. The nutritional value of tomatoes is also quite high: 100 g of fruit contains 31 calories. Tomatoes are recommended in patients with various food types of metabolic disorders. Useful vegetable for people suffering from obesity and salt exchange. Tomatoes useful for diseases of the gastrointestinal tract, and cardiovascular system.

Harvested tomatoes for the future we will be pleased to delight, especially in winter when on holiday table can be put to cook a delicious snack, make hot sauce, season with first dish or add to the second. Salty, sour, spicy, spicy — tomato canning recipes are not counted. Each recipe has its own secret. Can every year of his household to surprise with something new, unusual.

The most popular method of salting — is canning tomatoes in cans. For canning of tomatoes in the winter suit many varieties, and do not even wait until the vegetable is ripe — there are original recipes canning tomatoes in the winter of green tomatoes. But best of all for salting take, as they say, tomatoes in the stage of lactic ripeness or brown. Choose a sturdy, no dents or cracks round or plum shaped fruits of medium size — a diameter of not more than 7 centimeters. Green or brown salted tomatoes with pepper, dill, black currant leaves, horseradish, bay leaf, celery, but ripe tomatoes can be harvested without spices.

Fortress of the brine depends on what fruit you roll up — green or ripe, and also because where’ll keep — in the cellar, basement or under a bed in the apartment. Before canning tomatoes better divided not only by the degree of maturity, but also by species, different varieties recommended salt separately. For tomatoes not dimmed in the banks and not «blow up» selected tomatoes rinse well with water, remove the stem and the container where’ll stack vegetables — sterilize. To have acquired the desired taste of tomatoes, they need time to infuse wait a month. The special taste tomatoes acquire if will be stored in a cool place, in the cellar, there is no possibility — and you keep the blank at home, before serving, put them in the refrigerator.

We offer a quick and easy recipe: tightly packed tomatoes and garlic into prepared jars, cover with boiling water and leave for 8 minutes. Then drain the water, add sugar and salt, boil until a homogeneous brine, then you need to pour it into the jar and add the vinegar (1. 5 h / l essences 70% on 3-liter jar). Banks should be closed with metal lids and leave to cool.

Translated by site: wday.ru