Tomatoes in apple juice

30.09.2018 Winter blanks

Even familiar products may surprise. To treat yourself to an unusual taste, I recommend making tomatoes in apple juice. The acid contained in apples successfully replaces the usual vinegar and sugar. Canned vegetables are not so sharp in taste, and the appetizer is stored for as long. Juice should be freshly squeezed. You can use purchased, unclarified, but without pulp. Tomatoes are better to choose mature, but dense. This is a very popular recipe for preserving tomatoes for the winter, and the result is to lick your fingers.

Cooking time - 1 hour 20 minutes. It turns out - 5 cans of 0.5 l.

Ingredients for the conservation of tomatoes:

tomatoes - 2 kg;
apples - 1 kg;
salt - 1 tbsp. spoons;
parsley - 1 bunch;
garlic - a couple of heads;
allspice peas - 2-3 pcs.

How to cook tomatoes in apple juice

Wash the apples, cut into 4 pieces each and pass through a juicer. Fresh salt and put to boil on a small fire.

Prepare cans: wash them with soda, dry. Put greens, 1-2 cloves of garlic and a few peas of allspice in each. You can add black pepper and peas.

Wash the tomatoes thoroughly. Dense fruits with a thick pulp, for example, Chumak, can be chopped with a toothpick in several places. Fill cans with tomatoes.

Pour boiling juice into jars and put each in a saucepan with water. When the water boils, leave to sterilize for 5-7 minutes. Heat the water for 1-3 minutes before putting the jar, otherwise the glass may crack. Tomatoes in apple juice are important not to digest.

Boil the lids for 5 minutes and tightly cork each jar. Turn upside down and wrap it in a thick blanket, let it cool slowly. Keep preservation in a cool dark place.

If any of the cans is swollen, the process can be repeated or slightly modified. For example, replace juice or add half a serving of salt. Do not be afraid to oversalt. Just sign this can and open it a couple of months after rolling up. The beauty of tomatoes in apple juice for the winter is that the recipe is difficult to spoil.