Step-by-step recipes for tomatoes with salicylic acid for the winter
Salicylic acid, originally derived from willow bark and later synthesized by the Italian chemist Rafael Piria, is a widely used anti-inflammatory and antiseptic. However, in addition to medicine, it has found application in cooking. In particular, when preparing preserves, this available substance plays the role of a preservative, due to which they are stored longer and do not deteriorate. Consider the features of cooking tomato for the winter with salicylic acid and get acquainted with successful recipes.
The subtleties of cooking tomatoes with salicylic for the winter
The addition of salicylic acid when preserving tomatoes allows you to create a special acidic environment that is detrimental to harmful bacteria. This allows vegetables to be stored for a longer period of time. This method does not use the common thermal processing of tomatoes, and therefore they retain their fresh taste and contain a maximum of useful substances.
For canning, salicylic acid can be used exclusively in powder form, strictly observing the permissible dosages.
Requirements for the main ingredients
Tomatoes, as well as other vegetables that act as additional ingredients in the curl, should be ripe, have a uniform rich color, dense and fleshy juicy structure, and approximately the same size. They should not show the slightest signs of decay, infection or other damage.
Salicylic acid, which acts as a preservative, should be purchased exclusively from pharmacies. It must be fresh, so be sure to pay attention to the expiration date. Old acid (at least since last year) leads to clouding of the contents and swelling of the lids of the cans. In addition, it can be harmful to health.
The process of harvesting tomatoes with salicylic acid
One of the most important advantages of salicylic acid vegetable spins is cold cooking. Thanks to this, vitamins and other valuable components are not destroyed, but are preserved almost in their original form.
The presented recipe is very easy to learn, so even with minimal culinary skills, you can cook delicious tomatoes in tomato juice. This will require:
- one and a half kilograms of sweet tomatoes;
- 1 or 2 sweet bell peppers (depending on size)
- a few sprigs of fresh parsley and dill;
- 1 tablespoon of pharmacy salicylic acid;
- table salt (to taste).
The number of listed ingredients is calculated for one three-liter can.
It is necessary to pre-sterilize the container by keeping it in the oven for twenty minutes. After that, you can start the culinary process:
- Rinse and dry carefully selected tomatoes on a paper towel.
- Wash sweet peppers, cut each in half, remove the stalk together with the seeds and dry in the same way.
- On the bottom of a sterilized glass container, lay out whole tomato fruits of a beautiful shape and medium size.
- Cut large tomatoes into involuntary pieces, remove the spots from the tails, as well as damaged parts (if any).
- Chopped sweet peppers, together with slices of tomatoes and fresh aromatic herbs, twist through a meat grinder.
- Squeeze the juice from the resulting mass and pour into a separate container.
- Add a tablespoon of salicylic acid in powder form to the resulting juice and mix until completely dissolved.
- Add table salt in an amount according to your taste preferences.
- Stir the juicy mass again and pour it over the whole tomatoes in the jar.
- Roll up with reliable lids, turn the container upside down and wrap it with a blanket or blanket.
You can prepare a twist in a slightly different way, using a marinade. In this case, you will need:
- 2.5 liters of cooled boiled water;
- 150 grams of granulated sugar;
- 50 grams of coarse rock salt;
- a tablespoon of 9 percent vinegar;
- a tablespoon of powdered salicylic acid.
All components must be mixed together until complete dissolution, and then pour the prepared marinade over the tomatoes in the jar. Then roll up the lid as in the previous recipe.
Tomato juice with salicylic
Homemade juice made from ripe tomatoes with the addition of salicylic acid is not subject to fermentation and other unpleasant processes.
A minimum of ingredients is required:
- ripe tomato fruits (in any quantity);
- a tablespoon of salicylic acid (per three-liter jar);
- salt and sugar to taste.
Cut the tomatoes into small pieces and boil for 3-5 minutes. Then cool and rub through a sieve, salt, add sugar, boil and continue to boil for another 5 minutes. At the end of the process, add salicylic acid in the required amount and pour the drink into sterilized containers. Next, seal the jars, turn the lids down and insulate with a blanket.
Further storage of conservation
Containers with canned tomato should be placed in a cellar or pantry - the main thing is that the place is dry, cool and dark.
Shelf life of the finished product
Salicylic acid allows tomatoes to be stored for up to three years without losing their taste and useful properties.
