There are many ways to cook tomatoes for the winter without adding spices. The recipes are easy to follow and do not require any special culinary skills. If you follow the salting algorithm correctly and store the preserved food in proper conditions, you can enjoy the product all year round.
People with high blood pressure and kidney pathologies should not eat pickled tomatoes.
You should first familiarize yourself with all the features of the process.
Is it possible to pickle tomatoes for the winter without spices?
Pickling tomatoes without seasoning is a popular method. Not everyone prefers dishes flavored with spices, but for preservation, salt is enough. You can add greens to the jars, which will add flavor to the product. Pickled tomatoes without spices are allowed to be consumed by people with gastric pathologies, since seasonings tend to irritate the intestines.
Required Ingredients
To prepare canned tomatoes without seasoning, you will need 600 g of tomatoes per liter jar. Additionally, take salt, 4-5 bunches of dill, 5-6 cloves of garlic, a couple of bunches of parsley to choose from. To prepare the brine, you need water, salt, and sugar.
The recipe can be adjusted at your discretion. Cans should be used without chips, cracks, and transparent. Choose nylon or tin lids.
Product selection and preparation
When it comes to buying tomatoes in a store, you should choose varieties of medium or small sizes, without signs of damage. The tomatoes are pre-washed and dried naturally. The garlic is peeled and can be finely chopped or left in slices. Wash the greens, dry them, put them whole in jars.
How to prepare the container?
Soak used jars for 1.5 hours in hot water and soda. Then, wash with soap or soda, thoroughly rinsing your throat. To sterilize containers, place them, neck down, over a boiling kettle, hold for 15 minutes, or pour boiling water over 1/3 of the washed containers, roll in your hands over the sink. Pour out the water and place the jars upside down on a clean table. Wash tin lids in hot water with soap or soda. Sterilize in boiling water for 10 minutes before use.Wash the plastic lids, boil for 5 minutes, and immediately cover the hot containers with them.
Cooking process according to the classic recipe
Without spices, you will get sweet tomatoes with a taste characteristic of canning. They should first be scalded, and the skin should be pierced with a toothpick in some places of your choice. Otherwise, they may crack. Place the prepared tomatoes in sterilized jars, pour boiling water over them, cover with lids, and leave for 20 minutes. At the same time, prepare the brine by bringing clean water to a boil in a saucepan, add salt and sugar, 1 tablespoon each, and mix thoroughly.
Drain the jars of water in which they stood for 20 minutes, fill them only with the prepared brine. Add vinegar essence to each container and tightly cover the tomatoes with lids. Turn the workpieces over and place them upside down on the lids. Wrap the preserves with tasty brine in a blanket or old clothes. Leave to cool for 10 hours, then remove the “insulation” and place the canned jars in a cool place like a cellar or basement.
Jars should be filled with food up to the hanger, the narrowest place where the throat begins. If the contents do not reach the edge of the neck by more than 2 cm, then the oxygen in the container will cause the products to darken, the lid will deform or burst. You should not fill the jar until the very end, because during sterilization, the filling will splash out. When the container has already been sealed, when heated, due to the expansion of the tomatoes, the lid may break off.
It is desirable that the air space between the lid and the contents be 2 cm. It is also important to consider that the container contains 35-40% brine. Vinegar should not be poured directly into containers, otherwise the tomatoes will lose color.You can’t pour it into boiling brine; first, remove it from the heat.
Tomatoes without spices with grapes
Fans of exotic preserves can try a recipe for canning tomatoes with grapes. You will need the following products:
- 1 kg of tomatoes;
- 300 g bell pepper;
- 300 g onions;
- 100 ml sunflower oil;
- 1 tbsp. sugar, salt and vinegar 9%.
Cut the pepper into strips, tomatoes and onions into slices. To prepare the brine, bring water to a boil, add sugar, salt, sunflower oil and vinegar. Place the vegetables in a saucepan and cover with marinade for 10 hours. Afterwards, boil for half an hour, place in sterilized containers, and screw on the lids.
Preservation storage
Home canned food is stored in a cool place at an air temperature of no more than +10, unopened, for up to 1 year. If you keep the jars at home, they will not spoil in six months.
It is optimal to close tomatoes in August-September, then by summer the preserved food will be eaten.
