The beginning of the "tomato" season is the hottest time, because the tomato ripening season is the longest, and it is impossible to imagine a pantry with supplies for the winter without these fruits.
Tomatoes are juice, mashed potatoes, tomato paste, which are needed for making sauces and dressings. But I want something more - for example, interesting and new recipes for a tomato snack or side dish, so that in winter you can smell the aroma of summer.
Tomato snacks for the winter - basic technological principles
Tomatoes are rich in pectins and acid, which increase the antibacterial properties of fruits, and therefore preserving tomatoes does not create special difficulties. In addition, pickles usually include salt, vinegar, sugar, bay leaf, hot pepper and garlic - these ingredients also help protect winter supplies from the harmful effects of harmful microorganisms. Vitamin C, when cooked, almost all is destroyed, but at the same time it turns into ascorbic acid, which is also an excellent antiseptic.
But, if the composition of the tomato snack includes other components with a lower acid content, then the preliminary processing of these products must be treated responsibly. For example, carrots contain almost no acid, it has a lot of sugars, and, like onions, it canned is "capricious", especially if the workpieces are stored at room temperature. Therefore, for vegetable snacks, the most important rule is to carefully sort, rinse, clean and sterilize. A responsible attitude to these stages of canning will help to preserve a rich harvest, to make the winter diet varied and useful.
1. Spicy tomato snack for the winter
Ingredients:
Unripe or half-ripe tomatoes 1,5 kg
Hot pepper, red 1 pc.
Salt 30 g
Cilantro 100 g
Celery (root)
Parsley 150 g
Garlic 70 g
Dill (green umbrellas) 6 pcs.
Suneli hops to taste
Vinegar 90 ml
Sugar 100 g
Yield: 3 cans of 1 liter each
Bay leaf 9-12 pcs.
Mustard Seeds 30 g
Tomato juice 1 l
Cooking:
Sort tomatoes: it is desirable that they be the same size, with dense pulp. For cream, green cream is very suitable. Slice into four pieces.
Finely chop the parsley and cilantro, cut the garlic into thin slices.
Chop the pepper pod thinly into rings or chop. If the pepper is very hot, then remove the seeds. Take precautions when handling hot peppers: wear gloves, just in case.
Combine the prepared ingredients in a bowl, season with spices, mix and leave for a while so that the vegetables let the juice flow.
Put tightly in sterile jars with a capacity of 1 liter. Boil tomato juice, fill them with cans of appetizer. Pasteurize by immersing the workpiece in boiling water for 7-10 minutes. Pour 30 ml of vinegar into each jar, cover with sterile lids, roll up. Turn over the cans and wrap.
An appetizer can be closed without sterilization, but with this method of preservation, it must be stored in the basement.
2. Tomato appetizer with carrots and peppers for the winter
Ingredients:
Parsley, celery, dill 0.5 kg
Green tomatoes 3 kg
Garlic 150 g
Carrot 1.0 kg
Table vinegar 210 ml
Bay leaf 2-3 pcs. (on one can)
Salad pepper "Ratunda" (peninsular) 1 kg
Salt 90 g
Sugar 300 g
Water 1.8 L
Cooking method:
Sort vegetables by removing damaged ones. Wash it. Peel the carrots, cut into thin strips, blanch until semi-soft in boiling water. Flip through a colander. Add salt, sugar, spices, vinegar to the same water, bring to a boil.
Chop the pepper into strips, cut the green tomatoes into slices, chop the spicy greens and garlic. Combine the prepared vegetables, mix, and then lay in sterile jars, pour hot marinade (95 ° C). Pasteurize for 15 minutes and cork immediately. Turn the cans over, cover with a warm cloth or blanket. After freezing, clean in the pantry.
3. Tomato snack for the winter in its own juice
This method of canning is already known to many housewives, but there is a second option for harvesting tomatoes for a snack salad for the winter. You always want to smell the tomatoes in winter, as if they had just been picked from the garden, and greenhouse tomatoes do not have such a taste and smell. Canned tomatoes in their own juice - a good harvest, which in winter can be included in many snack salads. Such tomatoes will not differ in salad from fresh vegetables.
Ingredients:
Tomato meaty varieties of technical ripeness 1.5 kg
Ripe fruits for tomato juice - 6.5 kg / 1 l
Salt 25 g
Hot peppers without seeds 1.2 pcs.
Sugar 30 g
Vinegar 50 ml
White cabbage 2 leaves
Yield: 3 L
Ingredients:
Wash strong fruits with dense flesh and small size, blanch, peel and cut into slices to remove seeds.
Wash overripe tomatoes, chop and bring the mashed potatoes to a boil. When it cools, pass through a sieve to remove the peel and seeds. Boil the juice until thick. At the end of cooking, salt, add sugar and hot pepper.
In a dry and sterile glass container, put cabbage leaves on the bottom, after washing and drying them. Fill with slices of tomatoes, but not too tight to keep them in shape. Put a second cabbage leaf on top of the slices.
Fill the bottle with boiling tomato puree. Pasteurize the container for ten minutes, pour in the vinegar, and seal with a sterile lid.
The secret of the freshness of such a tomato snack probably lies in the cabbage leaves, because in winter the tomato slices have a pleasant summer taste, as if they were only plucked from the garden. Any salad can be prepared from such slices, and tomato puree is useful for preparing any dishes. Cabbage leaves will not be lost either. By the way, if you wrap cucumbers in cabbage leaves in the summer and preserve them "in diapers", you get the same freshness effect.
4. Tomatoes with bell pepper and carrots - a snack for the winter
Ingredients:
Pepper 3 kg
Tomatoes 1.5 kg
Carrot 800 g
Onions 300 g
Table vinegar 20 ml / per 1 liter
Refined oil 100 ml
Ground coriander
Sugar
Salt
Ground paprika
Greens (parsley, celery)
Cooking:
This recipe is wonderful in that the amount of ingredients in it can be adjusted at your own discretion: they can be reduced, increased or eliminated altogether. Wash and chop the vegetables into large cubes. Blanch the tomatoes beforehand, remove the peel and grains - they do not look very good in the finished snack. Peppers can be blanched or baked in the oven, and peels can also be removed.
Heat oil in a saucepan. Stew the carrots until soft, then add the onions.
When the onions become clear, add the tomatoes and peppers. Stew for about five minutes, add salt, ground paprika, sugar.
After the vegetables boil well, put them in dry and hot jars. Glass containers must first be washed and calcined in a hot oven. Pasteurize for fifteen minutes, covering with sterile lids. Pour one tablespoon of vinegar into each jar and seal immediately.
Turn the cans overheat and hold them until completely cooled.
5. Snack for the winter - stuffed tomatoes, with mushrooms
Ingredients:
Tomatoes medium size 2 kg
Mushrooms 800 g
Onion 200 g
Salt
Clove
Allspice and black peas
Dill
Bay leaf
Tomato juice - 800 ml per jar, with a capacity of 1 l
Cooking:
Wash the tomatoes, cut the tops with a sharp knife, select the pulp with a spoon. Prick the surface of the fruit with a sterile needle to avoid cracking the skin during sterilization.
Select mushrooms of one kind, peel, boil them in salted water until tender, rinse, and cut into small cubes. Also finely chop the onion and chop the dill. Combine and mix the mushrooms, onions, season with spices to taste.
Stuff the tomatoes and put them in jars. Pour boiling juice, pasteurize and cork. Pasteurization: 10 minutes.
6. Tomato snack for the winter: tomatoes stuffed with carrots and nuts
Ingredients:
Thick tomatoes 3.5 kg
Tomato Paste 750 g
Carrot 0.7 kg
Cilantro and parsley
Suneli hops
Garlic
Walnuts 200 g (fried kernels)
Sugar 300 g
Vinegar 250 ml
Salt 120 g
Water 5 L
Cooking:
Prepare the tomatoes as described in the previous recipe. Grate the carrots, combine with chopped walnut kernels and fresh herbs. Grind the garlic and also add to the minced meat with spices, to taste, mix.
Stuff the stuffed tomatoes in jars. Boil water, dissolve tomato paste in it and add vinegar (you can use fresh tomato juice). Pour the tomatoes in jars with hot liquid. Cover and pasteurize for 7-10 minutes if the volume of the can is 1 liter. Immediately cork stuffed tomatoes, turn the jars as usual, turn them over to cool.
Tomato snacks for the winter - tips and tricks
So that canned vegetables have a spicy smell, prepare an oil extract for preparations for the winter: refined and pasteurized vegetable oil better retains the essential oils contained in spicy spices, but you need to insist the spices in the oil for at least six months, in a dark place, at room temperature. Therefore, in the season of harvesting, wash the spiced greens, chop, pour hot oil and cork immediately. Such oil can be added to salads and any dishes.
To preserve the vegetable harvests a firm consistency after sterilization, add oak bark, nettle, and mustard seeds to the marinade during canning.
Boiled and fried mushrooms are best seasoned with lemon juice - it improves the taste. In addition, the mushrooms retain their color, do not darken.
When added to preservation, walnuts must be fried, because the film covering the kernels is bitter. Nuts contain tannins - they add density to vegetables, and the fruits do not boil during heat treatment.
Cut tomatoes and herbs, rich in vitamin C, only with sharp stainless steel knives so that they do not crumple and the juice does not oxidize.
