Tomatoes with carrot tops and citric acid
0
2155
Kitchen
Russian
Calorie content
112.2 kcal
Portions
1 l.
Cooking time
45 minutes
Proteins *
0.6 g
Fats *
0.1 g
Carbohydrates*
26 gr.
Another option for harvesting tomatoes is with carrot tops and citric acid. Carrot tops give tomatoes a pleasant tart green aroma, and citric acid serves as a natural preservative that ideally replaces vinegar, the smell and taste of which is not to everyone's liking.
Ingredients
Cooking process
We wash the cans with baking soda, rinse well with water and sterilize over steam for 3-5 minutes. We put carrot tops at the bottom of the sterilized jar. We wash the tomatoes under a stream of warm running water. Using a toothpick in each tomato, we make a puncture near the stalk, so the tomatoes will be well saturated with marinade and will not burst when treated with boiling water. We put tomatoes in a jar up to the very neck.
After the time has elapsed, put on the lid with holes on the jar and pour the cooled water back into the pan. Boil water and pour it back into the jar, leave for 10 minutes. Thus, we used the method of double pouring the tomato with boiling water, so as not to resort to sterilization. After the water in the jar has cooled down, pour it back into the pan, put it on the fire, add salt and sugar, stir and bring the marinade to a boil. Boil for 2 minutes and remove from heat.
