Tomatoes with parsley for the winter: 3 best preservation recipes with photos

Among other vegetables, tomatoes deservedly occupy one of the first places on the table fresh and preserved. A storehouse of the most useful lycopene, which, by the way, is preserved even after heat treatment, tomatoes perfectly retain their taste in preparations. Eating three tomatoes is enough to provide your body with a daily dose of a powerful antioxidant called lycopene. Tomatoes are good on their own and in combination with other vegetables. Below are recipes for canned tomatoes and parsley for the winter.

The subtleties of cooking tomatoes with parsley for the winter

Even one sprig of parsley can enrich the taste and aroma of the preparation with tomatoes.However, like other herbs, canned parsley requires very careful cleanliness - the slightest dirt on the leaves can cause damage to canned food. In addition, there are other features of preparing blanks for the winter with tomatoes and herbs:

• when pouring with brine, be sure to fill the volume of the jar to the very top, pouring liquid over its edge. The less air left, the better the quality and preservation of the product;
• greens are better to put in twigs, it looks more attractive. The exception is recipes where chopped greens are placed directly in tomatoes;
• unless otherwise specified in the recipe, it is recommended to use vinegar essence in pickling, and not table vinegar. It gives greater safety to the product.

Filling volume is usually taken at the rate of half the volume of the can.

How to choose and prepare vegetables and herbs?

Usually, fully ripe, juicy and largest tomatoes are chosen for food. It is better to take smaller tomatoes in a jar if the recipe does not provide for chopped vegetables. Here are some more tips for choosing and processing herbs and vegetables:

1. Tomatoes of the same ripeness, strong, although in general they can be ripe, unripe and even brown.
2. Greens are taken juicy, bright, without yellow leaves and damage. Before laying, it is soaked to remove sand and dirt, washed several times and dried.
3. Meaty tomato varieties with smooth, dense skins are preferable to thin-skinned ones, as they tolerate heat treatment better.
4. For harvesting whole vegetables, it is recommended to prick each fruit with a fork or a toothpick before putting it in a jar. This will not damage their integrity, but will keep them from cracking when pouring boiling water.

Preparation of containers

The cleanliness of tools for cutting vegetables and containers directly affects the safety of canned food.

Banks are well rinsed with running water, pre-washed with soda solution, sterilized in the oven or steamed in a kettle. For small jars, you can use a microwave - do not forget to pour a little water into the jar before sterilization. Washed lids are boiled for 5 minutes.

The best recipes

Tomatoes with parsley for the winter - a common combination, the classic recipe of the hostess is enriched with various vegetables and spices. You can cook both whole tomatoes and chopped vegetables very tasty. In the latter case, it is possible to use cans of small volume, including half-liter ones.

And now some popular and delicious recipes for pickled tomatoes with parsley.

The easy way

Canned tomatoes can be cooked very quickly. Products per 1 liter jar:

• 0.6 kg of tomatoes;
• parsley;
• 2 cloves of garlic;
• a small parsley root;
• a few peas of allspice;
• hot pepper;
• 1 tbsp l. sugar;
• half art. l. s alt;
• half art. l. 9% vinegar;
• half a liter of water.

Progress:

1. Tomatoes (preferably fleshy medium-sized “cream”) chop, put in a jar, shifting 2-3 sprigs of greens.
2. Add all other ingredients, top with tomatoes.
3. Boil water, sugar, s alt in a saucepan and pour the contents of the jar with boiling brine. Cover with lids, leave for 10 minutes to warm up the tomatoes.
4. Drain the marinade, boil it again and pour it back into the jar.
5. Pour in the vinegar and close the jar with a lid. Turn over, cover with a warm blanket.

Sliced pickled tomatoes with vegetable oil and spices

An excellent option for processing large tomatoes is pickling in halves. Cooking products based on a 1.5-liter jar:

• tomatoes;
• parsley;
• garlic;
• half of a medium onion;
• vegetable oil - 2 tbsp. l.;
• a few peas of allspice;
• essence - 1 tsp

Separately prepare for the marinade:

• sugar - 6 tbsp. l.;
• water - 3 liters;
• s alt - 3 tbsp. l.

We preserve like this:

1. Cut tomatoes into halves or quarters if very large.
2. Put pepper, onion rings, a couple of garlic cloves, a sprig of greens at the bottom of the jar.
3. Place the tomatoes neatly. To fit more, we advise you to fold the cut down.
4. Pour boiling marinade of water, sugar and s alt.
5. Covering the jars with lids, sterilize for a quarter of an hour.
6. Before rolling, pour a norm of vinegar essence into each jar.

Onion and sweet pepper variant

Fragrant tomatoes, fragrant with sweet summer pepper and seasoned with hot onions, can be made from tomatoes of various sizes. After all, any tomatoes are suitable for this preparation, but preferably with dense pulp.

We observe the proportions only in the marinade:

• 1 liter of water;
• a couple of tablespoons of s alt and sugar;
• the same amount of vegetable oil.

Progress:

1. For canning, take chopped tomatoes, sweet peppers, onions, parsley. You can put some garlic.
2. Prepare marinade by boiling spices and oil in water.
3. In prepared and sterilized jars put the onion rings, garlic, put the tomato halves, layering with parsley sprigs and sweet pepper quarters. We put pepper and greens arbitrarily, to taste.
4. Pour the marinade into a jar, put it in a water bath. Warming up on a minimum heat for 15 minutes, pour in the vinegar, take it out of the pan and roll it up. Turn over and cover with something warm on top.

How to properly store the finished product?

Canned sweet tomatoes for the winter can be stored in an ordinary apartment. If there is a basement or cellar, then you can generally do without sterilization and double filling when pickling.

In this case, the contents of the jar are poured with boiling brine, a norm of vinegar is added (everything according to the usual recipe), the jar is quickly rolled up and immediately sent upside down under a thick blanket to keep the internal heat as long as possible.

It's amazing, but such warming, acid in tomatoes and vinegar is enough for tomatoes to be stored in the basement and even in the apartment. But tomatoes prepared in this way are strong, not overcooked and with a dense skin.

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