TOP 4 delicious recipes for canned tomatoes with chili ketchup for the winter
Canned tomatoes are a favorite preparation in almost every family. However, few people know that classic salted tomatoes can be closed with spicy ketchups. Such preservation will appeal to lovers of spicy spicy dishes. The most delicious recipes for tomatoes with chili ketchup for the winter will help you prepare a hot-sour snack.
Features of harvesting tomatoes with chili ketchup for the winter
For preservation, very spicy ketchups are chosen, however, to give preservation a sweet taste, they take barbecue sauces. Tomatoes of yellow and orange color look beautiful in jars. It is recommended to select unripe fruits - this reduces the likelihood that they will soften.
It is recommended to add horseradish root, currant, cherry or raspberry leaves to preservation - such components act as natural preservatives that extend the shelf life of the workpiece.
Selection and preparation of raw materials
For preserving whole tomatoes in jars, select medium-sized, elastic vegetables with a dense skin and pulp. The smaller the fruits, the better they will be soaked in the marinade. When cooked, vegetables should not lose their integrity. The raw materials must be fresh and free from mechanical damage.
Before conservation, vegetables are thoroughly washed several times. For the blanks, coarse salt and 9 percent vinegar are used.
How to prepare a container correctly?
Glass containers for conservation must be thoroughly washed with soda solution or detergent. Then they are rinsed with plenty of water. At the end, the cans must be sterilized using a microwave, oven or deep saucepan with boiling water.
The most delicious recipes
There are several ways in which you can create an original flavor combination.
An easy way for the winter
Pickled tomatoes are a favorite preservation of many people. You can cook spicy tomatoes with ketchup following a simple recipe.
What do you need:
- tomatoes - 2 kilograms;
- chili ketchup - 6 large spoons;
- salt - 2 large spoons;
- sugar - 1 large spoon;
- vinegar - 2 tablespoons;
- laurel leaf, currant - 4 pieces;
- peppercorns - 10 pieces;
- garlic - 8 cloves;
- fresh herbs to taste.
Preparation:
- Place spices and tomatoes in dry containers.
- Prepare the marinade: add ketchup and vinegar to a pot of water. Salt and sugar. Boil the liquid.
- Pour boiling marinade over all the ingredients in the jars. Cover and sterilize the jars in boiling water.
- Roll up containers with tomatoes.
Turn the containers over, wrap them in a blanket and leave for one day. After - hide in a cold place.
Without sterilization
Salted tomatoes can be preserved without sterilization. Ingredients:
- tomatoes - 1.5 kilograms;
- chili ketchup - 250 grams;
- sugar - 200 grams;
- vinegar - 150 milliliters;
- garlic - one head;
- dill, currant leaves, bay leaf - to taste;
- peppercorns - 6 pieces;
- salt - 40 grams;
- water - liter.
How to cook:
- Place currant and laurel leaves at the bottom of the containers. Add garlic, pepper and herbs.
- Place the washed vegetables in jars. Boil water in a separate container and pour into containers with components.
- Cover, leave for ten minutes, then drain back into the saucepan.
- Add ketchup. Salt and sugar. Bring to a boil and then pour into the jars again.
Turn over and wrap with a blanket for a day.
Green tomatoes with chili sauce
Green tomatoes are always dense and crispy. What to take:
- tomatoes - 2 kilograms;
- raspberry and laurel leaves - 4 pieces;
- peppercorns - 10 pieces;
- garlic - one head;
- sugar and salt - 2 large spoons
- chili ketchup - 4 large spoons;
- vinegar - half a glass.
How to cook:
- Place raspberry and laurel leaves, as well as garlic and pepper at the bottom of the container.
- Place green vegetables compactly.
- In a separate container, boil water with the addition of salt and ketchup. Sugar liquid.
- Add vinegar and pour into jars.
Turn over and cover with a blanket.
Cherry tomatoes with chili ketchup
Small tomatoes are very convenient for canning in two-liter jars. What do you need:
- cherry - 1.5 kilograms;
- ketchup - 3 tablespoons;
- sugar - 150 grams;
- salt - 50 grams;
- vinegar - 80 milliliters;
- garlic, pepper, fresh herbs - to taste.
Preparation:
- Place herbs, garlic and pepper in jars. Cut the tomatoes and place in containers.
- Prepare the marinade in a separate container: dilute the ketchup, salt and sugar in water. After boiling, pour in the vinegar.
- Pour boiling marinade into containers.
- Put containers in a water bath and boil for half an hour.
Roll up containers, turn over and leave for a day.
Storage rules and periods of conservation
Canned tomatoes should be stored in a refrigerator, cellar or basement where the air temperature does not rise above five degrees.
Correctly closed containers will stand in such a place for several years. The containers can be stored at home, but the shelf life is significantly reduced.
