Outside the window is already autumn, which means that the harvestalmost all collected and hard-working mistresses do the various kinds of workpieces for the winter. Agree that in the winter frosty days and evenings you want to eat something especially delicious. Under your favorite potatoes, salted tomatoes are best. There are many recipes for canning tomatoes. Perhaps, one of the simplest is the prescription of the billet called "Tomatoes with carrot tops".
"Tasty" tomatoes for the winter
To prepare a 3-liter jar on this recipe you will need:
- Medium-sized dense tomatoes.
- A large bunch of carrot tops.
- One and a half liters of water.
- Ten tablespoons of sugar.
- Three tablespoons of salt.
- A teaspoon of 70% vinegar.
Tomatoes with carrot tops for the winter: the way of cooking
- To begin with, you should prepare a jar: rinse it and sterilize. Boil the lid in water.
- Fresh carrot tops thoroughly wash under running water and dry.
- At the bottom of the banks lay the branches of the foliage. On top of the greens, gently tamp the tomatoes.
- After the tomatoes are placed comfortably in the can, you should start preparing the marinade.
- But first, to keep each tomatobright color and elasticity, it is necessary to conduct heat treatment. To do this, boil water and pour boiling water into the jar. Then immediately drain back into the pan.
- Now directly the marinade itself:add salt and sugar to the jar from the jar. Boil, let marinade brew for 15 minutes, then add vinegar to it. Marinade is ready. It remains to pour tomatoes.
- Tighten the container with sterile lids. After completing the twist, do not forget to turn the jar upside down.
Tasty tomatoes with carrot tops are ready. It remains only to wait for the right moment and enjoy delicious home preservation.
Tomatoes with carrot tops: recipe for the second
Сохранить помидоры свежими до зимы невозможно.But to help the mistresses come spins. Many, without hesitation, throw out the carrot tops. But in vain. After all, you can cook delicious canned tomatoes with it, which will be very useful for fried potatoes in winter.
Ingredients for a three-liter can:
- Tomatoes of medium size.
- Bay leaf - 2 pieces.
- Garlic - 2-4 teeth (if you want more sharply, you can and more).
- Pepper peas - 4-7 peas.
- Umbrellas of dill - 1-2 pieces.
- Carrot tops - three branches per can.
- Vinegar 70% - 1 tablespoon.
- Sugar - 5 tablespoons.
- Salt - 2 tablespoons.
- Water - 1 liter.
If desired, you can add more leaves of cherry, currant and Bulgarian pepper.
Cooking process
- First you need to prepare a glass jar. Rinse, sterilize. Covers sterilize separately from the cans, keeping them in boiling water for 10-15 minutes.
- All the greens that go to the salting (dill, carrot tops, cherry and currant leaves), wash, clean the cloves of garlic.
- Place the carrot tops on the bottom of the jar by preparingthus a soft cushion for tomatoes. Top with peppercorns, garlic, umbrella dill, laurel leaf. Put the tomatoes not tightly together so that they do not burst.
- When all ingredients are in a container, proceed with the preparation of the brine.
- Take a pot of the right size, pourthe required amount of water and bring to a boil. Add sugar and salt to the water. As soon as the pickle boils, fill them with tomatoes in the cans to the top, leave for 15 minutes.
- Drain the brine back into the pan and bring to a boil again. Meanwhile, pour vinegar into a jar of tomatoes.
- Once the brine has boiled a second time, pour them again tomatoes.
- It remains only to tighten the covers - and tomatoes with carrot tops are ready.
Once the banks cool down, they can be removed incool storage space. And in winter, when the whole family is assembled, you can enjoy with pleasure the fine taste of tomatoes with potatoes. Bon Appetit!
