Autumn is a great time to preserve various vegetables, including tomatoes. There are many recipes, of which many loved tomatoes slices. Try to preserve these vegetables using our advice on the selection and preparation of raw materials, cooking and storage rules.
Selection and preparation of tomatoes for preservation
In many ways, the initial result in canning depends on the selection and preparation of the fruit. For this, medium-sized tomatoes with an elastic skin that will not burst at elevated temperatures are ideal. In the section, the tomato should have thick fleshy walls and a small seed chamber. In addition, the shape is important - give preference to slightly elongated tomatoes, they have a more pleasant and pronounced taste.
As for the color of tomatoes, saturated red is ideal. The pigment lycopene is responsible for coloring, which also gives tomatoes antioxidant properties. All these signs will help to make conservation not only beautiful, but also useful.
Did you know? The first canned food was discovered during excavations of the tomb of Tutankhamun. These were roasted ducks. For canning, clay pots corked with resin were used, and the meat was poured with olive oil.
How to close tomatoes with slices for the winter
After choosing fresh tomatoes, it is important to preserve them correctly. Below are some popular recipes.
Tomato halves with onions
Ingredients (per 500 ml):
- tomatoes - 300 g;
- onion - 1 pc.;
- garlic - 1 clove;
- spicy herbs - cherry and currant leaves, dill with umbrellas;
- bay leaf - to taste;
- black pepper peas - 3 pcs.;
- allspice peas - 2 pcs.;
Important! Iodized salt is unsuitable for preservation - vegetables can darken when used and get an unpleasant odor due to potassium iodide in its composition.
Marinade (for 4 banks):
- water - 1 liter;
- sugar - 3 tbsp. l .;
- salt - 1 tbsp. l .;
- vinegar 9% - 50 ml.
After filling the banks, proceed to the marinade. Put water mixed with spices on the fire. Remove the boiling liquid and add vinegar. Pour all the cans with brine, cover, but do not twist. Place a towel or wooden stand at the bottom of the pan to prevent the jars from touching a hot surface. Put the preservation in the pan and cover the “shoulders" with enough warm water. Boil water, then lower the temperature. After some time, take out the cans and roll up.
Video: how to close the tomato halves with onions
Tomatoes sliced in vegetable oil
Ingredients:
- tomatoes - 2 kg;
- onion - 4 pcs.;
- bay leaf - to taste;
- black pepper peas - to taste;
- dried dill - to taste.
Marinade:
- sugar - 9 tbsp. l .;
- salt - 3 tbsp. l .;
- vinegar 9% - 6 tbsp. l .;
- sunflower oil.
Video: how to close tomatoes sliced in vegetable oil
Tomato wedges without sterilization
Ingredients (per 1 liter):
- tomatoes - 400-500 g;
- onion - 1 pc.;
- hot pepper - 0.5 pcs.;
- carrots - 0.5 pcs.;
- allspice peas - 5 pcs.;
- parsley - 0.5 bunch;
- vegetable oil - 1 tbsp. l .;
- vinegar 9% - 25 ml;
- marinade - 500 ml.
Marinade:
- water - 1 liter;
- sugar - 3 tbsp. l
Place spices, a small amount of extra vegetables and parsley on the bottom of the bowl. Next lay out the tomatoes, alternating them with layers of the remaining ingredients. Pour in boiling water for 15 minutes and cover. Drain the water, add sugar and salt into it, boil. Pour the boiled brine into the jars with tomatoes, add vinegar and oil. Twist.
Video: how to close tomatoes with slices without sterilization
Storage rules
The benefits of conservation are directly related to the norms and terms of its storage. Workpieces that have passed all the necessary sterilization steps, as well as hermetically sealed, should be stored at temperatures up to 15 ° C. It is important that the storage location is dry, without any heat sources. In terms of time, pasteurized preservation can last up to 2 years. But vegetables that are not processed at high temperatures or an open can of tomatoes require a temperature of no more than 2 ° C and should be eaten within 8-10 months.
Additional tips
To make canned tomatoes especially tasty, take a note of a few secrets:
- The best option for winter dishes is late varieties of tomatoes.
- For rolling, you need fleshy fruits, while for juice, any are suitable.
- Tomatoes are ideally combined with parsley, horseradish, garlic, chilli and black pepper, dill.
- To peel the tomato whole, before laying in a jar you need to pierce it with a wooden stick.
- Sterilize the lids for about 12 minutes.
- To sterilize cans, boil them in boiling water or steam.
- After twisting, the jar should be turned upside down and wrapped until it cools completely.
Nothing can be better than deliciously cooked vegetables, and especially in winter, when the body so needs nutrients. Use our tips and turn your sunsets into masterpieces of cooking that will not leave anyone indifferent.
