A simple recipe for canning tomatoes for the winter without vinegar and sterilization is a great way to save personal time on seaming. Tomatoes without vinegar have a taste that resembles the preparation "tomatoes in their own juice."
Cooking time: 45 minutes. Servings: 1 can of 0.5l.
Products for canning tomatoes:
- red tomato - 650 g;
- Bulgarian sweet pepper - 1 pc .;
- onions - 1 pc .;
- garlic - head;
- dill - a bunch;
- parsley - bunch;
- sugar sand - 50 gr. on 1 l. marinade;
- coarse salt - 50 gr. on 1 l. marinade;
- bay leaf - 2 pcs .;
- black pepper peas - 10 pcs.
How to cook tomatoes without vinegar and sterilization
We washed them beforehand, sterilized the containers, put bay leaves, black peas on the bottom, large pieces of sweet bell pepper. Do not forget to cut the seed box and partitions from sweet pepper. Additionally, for the aroma, you can put carrot circles, a handful of unripe grapes, cherry plum, gooseberry, red / black currant, basil, mint leaves.
Peeled onions and garlic cut into rings and lay out the next layer in a jar.
The tomato was washed, dried out with moisture, laid tight in a jar to the top. We recommend using small tomatoes for the preservation, finger varieties. Be sure to chop a toothpick fruit so that when steaming with boiling water they do not crack the skin. Add greens.
Pour water into a saucepan, bring to a boil and pour the vegetables in a jar. Cover with a lid and leave to steam for 15 minutes. Then drain and refill with boiling water. The last time we add salt and granulated sugar to the pan with water. Put the brine on a small fire, boil, pour the jar to the level of the top side. In order for tomatoes and peppers to acquire an unusual taste, you should pour in vodka, alcohol, brandy or wine.
It remains to roll up the jar with scalded metal lid, turn it upside down and check for leakage. After wrap in a fur coat and leave to cool.