Preservation of a tomato.

With the onset of summer, we begin to think aboutcanning 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 a simple 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 betomatoes are elongated, which have a so-called "nose", 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 best to choosesmall tomatoes. Preservation of these fruits is easier: they get into the jar without problems, they are quickly saturated with marinade and look more carefully on the plate.
3. Often when boiling, the 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 the 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 from above 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, approximately 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 do it.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 a teaspoon of vinegar.

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

Marinated tomatoes

Ingredients (with a 3-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 the 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 cans 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, bay leaves, carrots cut into slices, and 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.

Pour the marinade into a saucepanwater and bring it to a boil, boil for a few minutes and pour the sugar and salt, cook until they completely dissolve. After this happened, remove the marinade from the fire and add the vinegar. Mix well.

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

If tomatoes are large, they can be marinated,cutting in half. With regard to a variety of spices and spices, then here each 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.