Preserving Tomato Recipes
The foundations of modern conservation were laidin the early nineteenth century, when a well-known scientist Louis Pasteur came up with a method for killing pathogenic microorganisms, which he called a process of pasteurization. And from this time in the end of the summer, each caring hostess preserves vegetables and fruits, storing for the future for the long winter. Preserving not only preserves useful properties, but also it is beneficial to diversify the winter menu.
Perhaps the most common vegetable forpreservation is a tomato. Therefore, canning tomatoes recipes are quite diverse, allowing you to choose a recipe for your taste. Preserving tomato recipes require carefully preparing the cans before starting to conserve and wash the tomatoes. All banks sterilize: half-liter for twelve minutes, liter - twenty, three-liter-twenty-five minutes and set to dry. Then the leaves of horseradish, dill and garlic are placed on the bottom of the dry cans. To prepare the marinade boil water, from the calculation of five liters to three half-liter cans, add salt, sugar and spices. The marinade is filled with tomatoes in cans and covered with lids, so that they are steamed. The marinade is drained and put to boil again. In banks pour in fifty grams of vinegar and pour marinade. Then the cans are rolled up and wrapped until cooled. Preserving tomato recipes also include a variety of salads from tomatoes. To prepare a salad of tomatoes and onions, take a half kilogram of tomatoes, two heads of onions, three tablespoons of vegetable oil, one and a half liters of water, two tablespoons of salt and sugar, bay leaf and bell pepper. To prepare the brine, the water is mixed with spices and cooked for about fifteen minutes. Then on the bottom of the cans pour vegetable oil, and from above spread the sliced tomatoes and onions rings. Salad pour brine and roll up the jars.
In addition to directly preserving tomatoesyou can pickle. The recipe for pickled tomatoes presupposes their canning by hot pouring. Marinated tomatoes are a wonderful snack for the main course. For their preparation take the leaves of horseradish, celery, dill and parsley, finely chopped. Small tomatoes marinated entirely, large cut in half. Marinade is prepared from the calculation of 220 ml for every half liter. Water, with the addition of salt, sugar and spices, bring to a boil. Then the marinade is poured tomatoes, put in jars, add three spoonfuls of vinegar for every half-liter. Tomatoes are quickly rolled with boiled lids and put to cool. Tomatoes can be marinated with eggplants, onions, celery, peppers or any other vegetable that will add an unusual flavor to the mixture.
Fans of sauerkraut can prepare forwinter a delicious snack. The ripe tomato recipe includes the following ingredients: tomatoes, cherry leaves, celery, dill, tarragon, salt and sugar. Wash tomatoes in dense layers stacked in a wooden bowl, sandwiching them with cherry leaves and herbs, salt and sprinkle with sugar. On the top layer put a clean cloth and put the oppression. After the appearance of the pickle, the dishes with tomatoes are taken away to a cold place. Tomatoes can also be sour with mustard. To do this, the vegetables are spread in three-liter jars, sprinkling them with two tablespoons of mustard, sugar and salt. Then the cans are covered with capron cap. Two weeks later the tomatoes are ready. However, unlike marinated and canned tomatoes, pickled tomatoes require special storage conditions: they need cold. If there is no possibility to store sauerkraut in the refrigerator or cellar, their shelf life does not exceed two weeks.
Preserving tomatoes recipes are very diverse, and therefore any landlady can choose a recipe for the soul, so that in the winter, the preservation enjoyed the taste of all members of the family.
