The first place of honor for winter preparations goes to tomatoes. They are not capricious and last a long time. Juice, adjika, and various salads are prepared from tomatoes. They are salted and pickled. One of the reminders of summer will be tomatoes with bright carrots for the winter. The products complement each other perfectly and add piquancy to the twist. There is no shame in putting such preserves on the table on weekdays and holidays.
Subtleties of canning tomatoes and carrots for the winter
To make the tomatoes as fragrant as possible, do not be afraid to put aromatic herbs and spices in the jar.The taste of the preserve is affected by the vinegar you choose. Wine and apple options will help diversify the preservation.
Adding horseradish leaves, as well as from fruit trees and shrubs, will make the tomatoes stronger and more aromatic. Like vegetables, they are washed under cold running water. They will make any canned tomato more flavorful: parsley and black peppercorns. For added spice, you can add basil leaves.
Ingredients
The recipe is quite simple. You will need a kilogram of tomatoes, which will then alternate with carrots and garlic. You need one medium carrot and 4 cloves of garlic. For aroma, add 3 cloves, leaves of fruit trees and bushes, and horseradish root.
The marinade is prepared from:
- 1 liter of water;
- 1 teaspoon vinegar;
- 150 grams of sugar;
- 30 grams of salt.
The latter is better to take a large one.
How to choose products?
Tomatoes have thin skins that can burst when exposed to high temperatures. Therefore, you should choose hard varieties. Many housewives prefer Cream. They have a tight skin and elastic flesh. They have little juice and seeds. Make sure that there are no spots or cracks on the fruits.
You should take sea salt. It is healthier than stone, contains more useful elements, and is better absorbed by the body..
Preparing containers
First, wash the container with soda and a clean sponge. Rinse under running water. Pour some water into the pan and cover with a wire rack. The jars are turned upside down and placed on a flat table. When large drops of steam form, remove them onto a clean towel. Boil the lids for 2 minutes.
Afterwards, the jar should be thoroughly wiped with a clean cloth. Place vegetables in dry containers.
Using this principle, you can sterilize jars in a double boiler or slow cooker.Before sterilizing in the microwave, pour 1.5 centimeters of water into the container. The required power is 800-900 watts, time is 3 minutes. Tall containers are placed on their side.
The process of preparing tomatoes and carrots
Canning tomatoes and carrots includes the following steps:
- All tomatoes in the stem area are pierced with a toothpick.
- The root vegetable should be boiled for 5 minutes.
- Next it is cut into circles.
- Horseradish is cut into small slices.
- Horseradish, garlic, spices are placed at the bottom of the prepared jar, and half of the tomatoes are placed on top. They are covered with herbs, garlic, and carrot rings. Add cloves. Fill with tomatoes to the end.
- Cover the vegetables with a lid and leave for a quarter of an hour.
- Pour boiling water over the vegetables for 10 minutes.
- Drain the water into a saucepan, add salt and sugar, and bring to a boil. Keep on fire for 3 minutes.
- Vinegar is poured into the jar. Pour in marinade.
You don’t have to cut the carrots, but grate them on a coarse grater. Then they roll it up, turn it over and wrap it in a blanket. When the preserved food has cooled, it is put into the pantry.
How to store workpieces?
The preparations should be stored in a pantry, special cabinet or cellar. The shelf life of the preservation is 12 months.
