The best recipes on how to cook tomatoes for the winter without adding spices
There are many ways to cook tomatoes for the winter without adding spices. The recipes are easy to follow and do not require any special culinary skills. With proper observance of the salting algorithm, storage of conservation in proper conditions, you can enjoy the product all year round.
People with high blood pressure and renal pathologies should not lean on salted tomatoes.
You should first familiarize yourself with all the features of the process.
Is it possible to pickle tomatoes for the winter without spices?
Salting tomatoes without seasoning is a popular method. Not everyone prefers dishes flavored with spices, and for preservation, it is enough to do with salt. You can add greens to the jars to add flavor to the product. Pickled tomatoes without spices are allowed to be consumed by people with gastric pathologies, since seasonings tend to irritate the intestines.
Required ingredients
To prepare canned tomatoes without spices, you need 600 g of tomatoes per liter jar. Additionally, take salt, 4-5 bunches of dill, 5-6 cloves of garlic, a couple of bunches of parsley to choose from. To prepare brine, you need water, salt, sugar.
The recipe can be adjusted at your discretion. Banks should be used without chips, cracks, transparent. Choose nylon or tin covers.
Selection and preparation of products
When it comes to buying tomatoes from a store, you should choose varieties of medium or small sizes, without signs of damage. Tomatoes are pre-washed and dried naturally. The garlic is peeled, finely chopped or left in slices. Rinse greens, dry, put whole in jars.
How to prepare a container?
Soak used cans for 1.5 hours in hot water with soda. Then, wash with soap or baking soda, washing your throat thoroughly. To sterilize containers, set them upside down over a boiling kettle, hold for 15 minutes, or pour boiling water over 1/3 of the washed containers, roll them over the sink. Pour water, put the jars on a clean table upside down. Wash tin lids in hot water with soap or soda. Sterilize in boiling water for 10 minutes before use. Wash polyethylene lids, boil for 5 minutes, immediately close hot containers with them.
Cooking process according to the classic recipe
Without spices, you get sweet tomatoes with a taste characteristic of preservation. They should be scalded first, pierce the skin with a toothpick in some places of your choice. Otherwise, they may crack. Place prepared tomatoes in sterilized jars, pour boiling water over, cover with lids, leave for 20 minutes.Simultaneously prepare the brine, bringing clean water to a boil in a saucepan, add salt and sugar to it, 1 tablespoon each, mix thoroughly.
Drain the water from the cans, in which they stood for 20 minutes, fill them with only the prepared brine. Add vinegar essence to each container, close the tomatoes tightly with lids. Turn the blanks over, put them upside down on the lids. Wrap canned food with a tasty pickle with a blanket, or old clothes. Leave to cool for 10 hours, then remove the "insulation", place canned jars in a cool place like a cellar or basement.
The jars should be filled with food up to the shoulders, the narrowest point where the throat begins. If the contents do not reach the edge of the neck by more than 2 cm, then the oxygen in the container will cause the food to darken, the lid will be deformed, or burst. You should not fill the jar until the very end of the nub, because during sterilization, the filling will spill out. When the container was already sealed, when heated, due to the expansion of the tomatoes, the lid may break.
It is desirable that the air space between the lid and the contents is 2 cm. It is also important to consider that the container contains 35-40% brine. The vinegar should not be poured directly into the container, otherwise the tomatoes will fade. You can not pour it into a boiling brine, first, it is removed from the fire.
Unspiced tomatoes with grapes
Lovers of exotic preserves can try the recipe for preserving tomatoes with grapes. You will need the following products:
- 1 kg of tomatoes;
- 300 g bell pepper;
- 300 g of onions;
- 100 ml of sunflower oil;
- 1 tbsp sugar, salt and vinegar 9%.
Cut the pepper into strips, tomatoes and onions into slices. To prepare the brine, bring the water to a boil, add sugar, salt, sunflower oil and vinegar. Put the vegetables in a saucepan, pour the marinade over for 10 hours. After that, boil for half an hour, put in sterilized containers, tighten the lids.
Preservation storage
Home preservation is kept in a cool place at an air temperature of no more than +10, closed, up to 1 year. If you keep the banks at home, they won't go bad in six months.
It is optimal to close the tomatoes in August-September, then the conservation will be eaten by the summer.
