Tomatoes contain the vitamins, minerals and other substances necessary for our organism. In addition, they are very rich with organic acids: apple, lemon and wine. Useful properties of tomatoes are better shown not in crude, and in a boiled look. Ways of house conservation of tomatoes exists quite a lot - it is drying, a pickles, fermentation, a mocheniye, conservation by sugar, freezing. One of the most widespread is pickling.
It is required to you
- 3-liter jars;
- metal covers.
- Contents for one banks:
- tomatoes;
- 2 bay leaves;
- celery branch;
- 3 umbrellas of fennel;
- 3 leaves of cherry;
- 3 leaves of blackcurrant;
- 2 segments of garlic;
- 10 peas of a black pepper;
- pinch of seeds of mustard;
- horse-radish root;
- 1 tablespoons of sugar.
- Brine for one banks:
- 1 l of water;
- 50-60 g of salt;
- 1 tablespoons of 9% of vinegar.
Instruction
1. In the beginning put to sterilize the jars and covers. For this purpose use a small pan with the boiling water, from above on it put a colander so that it didn't concern water. Place on it to bank a neck down and sterilize five-seven minutes.
2. Just put covers in the same pan with the boiling water and get as required.
3. Remember that tomatoes have to be ripe, firm, but not softened. Choose the smallest, it is desirable tomatoes, identical by the size. Then properly wash their baking plate with cold flowing water, dry by means of a towel and densely lay in banks.
4. In order that tomatoes turned out tasty and fragrant, put between them bay leaf, a celery, the fennel umbrellas, leaves of cherry and blackcurrant cut on small pieces garlic slices, peppercorn and seeds of mustard.
5. Small chop a horse-radish root, put from above on tomatoes and close banks covers.
6. After that on a bottom of a big pan put a wooden plate or the terry towel curtailed into two-three layers. Put cups with tomatoes there and pour in capacity between them cold water.
7. Water has to reach only a coat hanger of cans if you pour it more, then when boiling it can get to banks. Bring water to the boil and sustain in it banks with tomatoes five-seven minutes. During this time they have to get warm well.
8. At the same time in other pan prepare a brine. Bring to the boil water, add salt and vinegar.
9. Then carefully get banks with tomatoes from boiled water, fill up in them on one tablespoon of sugar and fill in with top the boiling brine. At once roll up them boiled metal covers, turn upside down, wrap up and leave before full cooling.