Canned tomatoes without vinegar
This recipe is interesting because the tomatoes are covered without vinegar. The natural acidity of the tomatoes is enough for long term storage (details in the recipe). I recommend you to try it! The sweetness of summer fruits will not once please your holiday table...and not only holiday table ;)
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Ingredients:
For a 3 liter jar
- 3 tbsp salt;
- 6 tbsp sugar
- tomatoes;
- greens: dill, parsley, cherry and currant leaves. horseradish
- spices: bay leaf, sweet peas, black peas .
Do not put garlic, it is better to replace it with onion, cut into rings
.Cooking canned tomatoes without vinegar:
Cans, lids sterilized.
Wash tomatoes, herbs and put into jars.
Boil the water and pour over the tomatoes. The tomatoes should stay for about 15-20 minutes, then drain the water into a pot, boil it and pour it over the tomatoes again for the same amount of time. When the time is up, drain the water.
Prepare a brine of salt and sugar. Put 2 fresh tomatoes cut into 4 pieces into the tomato jars (from the top), pour the brine over the tomatoes and seal the lid with a key. Turn the jars upside down and cover. Turn the jars over after they have cooled down completely.
The tomatoes turn out slightly sweet, tender and tasty.
Have a good appetite!
