These tinned tomatoes are eaten in a flash, the brine is drunk without the rest. Those who tried to preserve tomatoes according to this recipe, refused other recipes forever. And if you decide to make tinned tomatoes with a tasty brine according to these recommendations, you will regret only about one that you preserved a little.
It is required to you
- - tomatoes of the average size
- - three carrots
- - three paprikas
- - three heads of garlic
- - 1.5 pods of bitter pepper
- - bay leaf
- - allspice
- - vinegar
- - sugar
- - salt
Instruction
1. The recipe is calculated on 10 one-liter jars. To make tinned tomatoes for the winter, select fruits of the average size, wash up them. Make an incision the top or puncture tomatoes with a sharp knife. Put in banks which previously wash up and sterilize. Banks for conservation you can change the size to your discretion.
2. Boil water and fill in with it tomatoes. Cover banks with covers. From above wrap up with a warm towel or a plaid. Leave until water cools down.
3. Wash up carrots, garlic, paprika, bitter pepper, clean, cut on small pieces. Crush in the blender and mix. If there is no blender, can overwind vegetables on the meat grinder.
4. Pour into a pan four liters of water. Let's begin to boil. Put the vegetables crushed in the blender or the meat grinder. Then add 140 grams of salt, 200 grams of sugar, allspice and bay leaf. Let's a brine begin to boil.
5. Pour in each can with tomatoes 6% of vinegar. On a one-liter jar there is enough 30 grams of vinegar. Pour in banks with tomatoes in a brine, twirl covers. Then cover with a warm blanket, leave the tomatoes preserved in banks, won't cool down yet.