Many housewives are engaged in the fact thatHarvest for the winter various pickles - eggplants, cucumbers and, among other things, tomatoes. Below we will just share how to prepare canned tomatoes with basil for the winter.
The special feature of this recipe is theHim basil. This wonderful grass can be both fresh and dried - there is no particular difference in which of them to choose for conservation. In any case, tomatoes, preserved with basil, will turn out to be aromatic and spicy to taste.
The number of ingredients listed here,corresponds to approximately 4.5-5 liters of the finished product. So, in order to prepare tomatoes, canned with basil, you need about five liters of tomatoes and about 3 teaspoons of basil (if it is dried, otherwise - a few twigs). In addition, it will be nice to have:
To prepare a brine (and it will take approximately 600 ml for every 1.5 liters of the product), you will need several liters of water, 6 tablespoons of salt and 17-19 tablespoons of sugar.
First of all, you need to prepare a container, inwhich will store your tomatoes, that is, glass jars. They must be washed and carefully sterilized in boiling water and steam. Similarly, you should do the lids with which you will roll your tomatoes. Now you need to prepare your tomatoes. To prepare excellent tomatoes with basil, canned or any other, they must always be previously washed, after which they need to allow time to dry. If among them there are limp, spoiled, decayed vegetables, they should be removed - they are not suitable for sunsets.
When the banks are ready, at the bottom of each of themEqual parts are required to put all the spices you have prepared, that is, pepper, dill, garlic, bay leaves and, of course, basil, since we are preparing tomatoes, preserved with basil. When all the spices are laid, you can lay the already dried up by then tomatoes.
Now go to the preparation of brine. Immediately need to say: to make tomatoes, canned with basil, really tasty, pickle we will pour into the cans in two stages.
So, in the usual way, that is, on the cooker we preparemarinade from all that was listed above (except vinegar). When your pickle boils, then it should be poured on cans with tomatoes and in this condition leave for a quarter of an hour or slightly more. But it's better not to wait more than twenty minutes. When the specified time has expired, the brine must be drained from the cans back into the pan and boiled again. While the marinade will be boiled again, vinegar should be bottled in equal parts. And after that, already boiled brine should be poured again on the banks and immediately rolled them. Ready banks should be cooled to room temperature. To do this correctly, they need to be placed on a warm cloth, turning upside down. On top of the banks, too, better wrapped in some wool blanket. In this form, they must stand until completely cooled, after which they can be removed for storage. To store tomatoes with basil, canned or pickled, should be in a place not transparent to light at room temperature or a little bit lower. Not bad will fit in a city apartment closet, and in a private house is ideal cellar.
