Unfortunately the season of fruits and vegetables is coming to an end and it is worth considering that it's time to close the tomato for the winter and how best and tastier everything is to be done.
How to close a tomato for the winter through a meat grinder - a simple recipe
Ingredients:
- fleshy (ripe) tomatoes - 9 kg;
- kitchen salt - 1 dessert spoon.
Preparation
We wash the tomatoes thoroughly in cold water. Gently cut out the place from the pedicels, and cut the flesh with a sharp knife for 6-8 lobules. When all the vegetables are processed, we turn on the meat grinder with a fine sieve and pass through it all the prepared tomatoes. Tomato is poured into two five-liter pans (so quickly) and put them on the included cooking plates of the plate. As soon as we notice that the tomato is approaching the boiling stage, we prepare the noise and when it boils, we remove a large amount of the formed foam. Next, reduce the fire to a minimum and add to each pan half the dessert spoon of salt. We cook in this mode, our tomato is about 12 minutes. Turn it off and pour it hot on sterile, glass jars. Cover with covers (sterile) and tighten them until full stop.
How correctly to close a tomato for the winter on a borsch?
Ingredients:
- red tomatoes - 5 kg;
- red bell pepper - 1 kg;
- salt - 1/2 tbsp. spoons.
Preparation
Often in winter, the borscht is not enough flavor of Bulgarian pepper. Therefore, we propose to conserve tomato with this vegetable. The taste of pepper will generally be imperceptible, and the fragrance will turn out to be divine.
So, we wash out tomatoes and red, Bulgarian pepper. From tomatoes, we cut out unnecessary places from the pedicels and grind the fruits with lobules, and from the pepper we remove the pedicels and seeds and divide the vegetable into 4-5 longitudinal lobules. Pile the pepper into a pan, pour it completely with water and put everything on the stove. When the water boils, blanch it in peppercorns 4-5 minutes, and then throw them in a colander and cool water. Now quickly remove the skin from the pepper and let its flesh pass with the tomatoes through the smallest sieve of its meat grinder. Salting and poisoning everything on the stove and cook for 18 minutes, not missing the moment with the removal of foam. In the jars, roasted in the oven, we pour the aromatic tomato and cork each container, also the roasted lid. We turn all the banks on the covers and wait for the cooling.
How to close tomato juice for the winter?
Ingredients:
- tomatoes - 7 kg;
- table salt - 3 tsp.
Preparation
Properly prepare the tomatoes and divide them into slices. In order to get pure juice from our tomatoes, we take a juicer, select a strainer with larger holes and let's all the available tomatoes. If tomatoes are strongly fleshy and watery, then it happens that the separated cake leaves quite juicy. Therefore, when all the tomatoes are twisted, collect the excreted cake and let it through the juicer. Now we have absolutely dry waste and good, pure juice. We add cooking salt to it and put a saucepan of juice on the included cooking plate. At the boiling point of tomato juice, we remove the high-rise foam, reduce the flame of fire and cook for no more than 15 minutes. We pour the juice over the glass containers, which we sterilize above the steam and roll them up with lids that are boiling in this water. We turn each jar on the neck and only after they have cooled, we remove the tomato juice in a pantry or a cellar.