Everybody loves them, but not everyone knows how to salttomatoes in cans at home. In this there is nothing complicated. The main thing is to follow some tips of fine housewives and adhere to the cooking technology. It depends not only on the taste of the pickles, but also on the shelf life of the pickles. If you do everything right, then the quality of harvested salted tomatoes can please and the next year.
The most important factor in this case issterility of cans. In its absence, even if everything else is done correctly, you can after a while notice how the brine becomes cloudy. Moreover, a bank with conservation can wander, and all the work will go wrong. In order for this to happen, the jars and lids should be thoroughly washed, sterilized and put upside down (until completely dry) on a clean towel.
In the already dry jar you need to put an umbrella dill,a piece of horseradish leaves, five currant leaves, a pair of cloves of garlic and a four-piece bulb onion. After that, tomatoes are packed in dense rows. Are you ready? Now all this is poured with boiling water and covered for 15 minutes. After the boiled water is poured into a saucepan, put on fire.
- 3 tbsp. l. salts;
- 8 tbsp. l. Sahara;
- 150 g of vinegar;
- 5 pieces. bay leaves.
A pot with tomatoes is poured into the ready marinade.All this is rolled up with a special key and sent to the basement. Now the question of how to salt tomatoes in cans at home is settled. You can safely experiment. To stop at the most interesting recipe and to please the members of the household in the winter.