Preservation of tomatoes

The red tomato is the undoubted favorite of the second half of the summer. It attracts with its bright color and various forms. If you want, eat a round tomato, you want cream, and maybe even an exotic yellow color. There are fans and a black tomato. How many varieties of tomato, so many tastes, but the most interesting is that they can not be napping for future use.

It's good that the year when there is a big harvest of this tasty and healthy vegetable. From it you can cook a lot of dishes, make juice or just canned for the winter. In some kitchens even dried tomato is used, it also preserves its vitamins and beneficial properties.

And he came to us from South America, where he was known before the Spanish conquest. Did you know that the tomato contains such important elements as: calcium, iron and potassium, as well as citric and malic acids. It contains: magnesium, iodine, zinc sodium, manganese and many vitamins. The useful properties of tomatoes are even better not in raw, but in boiled form. More recently, scientists have conducted serious research and concluded that eating a tomato can prevent the development of stomach cancer, as well as the prostate and pancreas.

Preservation of tomatoes has a large arsenal of recipes, because mankind is intensively cultivating this vegetable, and more ways are being invented every year. Especially delicious tomatoes are those that you yourself have grown on beds. They, like bright lights ripened in the sun, then all the most useful things to give people to health.

Each landlady has her own, firm recipe, and the conservation of tomatoes, maybe you will not believe, turns into a pleasant hobby. She is especially proud of her face, when in the winter the first jar with bright tomatoes, as if fresh from the garden, is inaugurated. They try them, praise the beautiful, smelling summer billet, the hostess modestly accepts congratulations, and herself notes the correctness of the chosen recipe. In fact, the conservation of tomatoes is not so difficult, it is necessary to learn several rules that should be strictly observed. This applies, above all, to hygiene and the balance of components, such as: salt and sugar, vinegar and herbs, peppers and spices.

"Tomato", "Angelica", and there is a very nice variety called Budenovka, it is small with a small funny spout, unusual crimson color. Mistresses like to experiment with such varieties as: Caspar, Zemlyak, Golden Fleece, Snow Fairy Tale, Golden Heart, De Barao, Volgograd.

There is a wonderful recipe, where the conservation of tomatoes occurs with the onions. So let's call this yummy - tomatoes with onions. To begin with, as usual, we sort tomatoes, select the best, without damage and the same size. We will thoroughly wash them under a stream of water and let them drain.

While our smart and clean tomatoes are lying in a bowl and getting ready for the main action, we will prepare a delicious filling for them, this will be our future conservation. Tomatoes are saturated with fragrant components of it and will keep our red delicious vegetables for a long time. Take 3 liters of water, add 3 tbsp. Spoons without the top of the salt, there we also send 7 tablespoons of sugar. Stir well and put on fire.

The mixture is brought to the boil and add one glass of vinegar 9%. In this recipe, you can use sunflower oil, or you can use it without it. If you add, you will need one tablespoon and we will have a savory preservation. Tomatoes will not only be fragrant and sharp, but already with oil.

We take a clean jar, which was previously doused with boiling water, put tomatoes in it, put our zest - half of the peeled bulb in the middle of the jar, then again the tomatoes, and the second half of the bulb will finish our composition. Next, you need to fill the tomatoes with hot filling, and not with boiling water and put it on sterilization for 15 minutes. Then we take out the jar and roll it up. Bon Appetit!

There is a particularly experienced hostess one culinary reception, it is the conservation of green tomatoes. For cooking we need: green tomatoes - 6 kg and 4 - heads of garlic, water - 6 liters, salt - 1 glass, 1 glass of vinegar and 2 glasses of sugar. In the prepared jars we add spices: pepper black peas, bay leaves, parsley, cloves. You can put small pieces of carrots and onions, as well as crushed celery.

Conservation of green tomatoes will be especially delicious if we do the following: clean the tomatoes and cut them out of their entrails. We do this carefully, but do not take everything out until the end, leave a little flesh. In it we insert a flat piece of a clove of garlic, it is possible to add there and parsley at will. We boil water and fill it with our tomatoes. Cool the water with a tomato drained from the cans, and again boil the solution. The third time we prepare marinade, in the same water we send sugar salt and vinegar and again we boil. Marinade is poured into cans. Rinse the containers with covers, turn them very carefully and cover with a blanket before cooling.