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➠ Canned tomatoes with vinegar

Canned tomatoes with vinegar

782

Kitchen Russian

Calorie content 73 kcal

Portions 5 l.

Cooking time 50 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 17.8 g

Content

This is probably the easiest and fastest canned tomato recipe you can find on the net. Pick up ripe, dense tomatoes for this, then they will better retain their shape and evenly soak in salt and spices.

Ingredients

Cooking process

Wash and sterilize cans for preservation. Boil the lids. Wash tomatoes and herbs thoroughly under running water. Peel the garlic.

Put bay leaves, horseradish leaves, dill umbrellas, garlic cloves, cloves and peppercorns in the jars. Lay the tomatoes tightly on top.

Pour water into a saucepan, boil it. Pour boiling water over the jars of tomatoes and leave them for 5 minutes. This procedure must be repeated one more time.

For the third time, pour the water from the cans into a saucepan, bring it to a boil, add salt, sugar, cook until they are completely dissolved. Finally add vinegar and remove from heat. Fill the jars with marinade all the way to the top and roll up the lids on them with a seaming machine. Cover the jars with a warm blanket and let them cool completely. Then transfer the seaming to a cool, dry place where it will be stored until the winter feasts.

Bon Appetit!