Tomatoes for the winter without spices: pickling recipes and storage rules

There are many ways to cook tomatoes for the winter without adding spices. The recipes are easy to follow and do not require special culinary skills. If the s alting algorithm is followed correctly, the preservation is stored in proper conditions, you can enjoy the product all year round.

You can not lean on pickled tomatoes for people with high blood pressure and kidney pathologies.

You should first familiarize yourself with all the features of the process.

Can I pickle tomatoes for the winter without spices?

S alting unseasoned tomatoes is a popular method.Not everyone prefers dishes flavored with spices, but for conservation, it is enough to do with s alt. You can add greens to the jars, which will add flavor to the product. Pickled tomatoes without spices are allowed for people with gastric pathologies, since seasonings tend to irritate the intestines.

Required Ingredients

To prepare canned tomatoes without spices, you need 600 g of tomatoes per liter jar. Additionally, take s alt, 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, s alt, sugar.

Recipe can be adjusted to your liking. Banks should be used without chips, cracks, transparent. Covers choose nylon or tin.

Selection and preparation of products

When it comes to buying tomatoes in the store, you should choose varieties of medium or small sizes, without signs of damage.Tomatoes are pre-washed, dried naturally. Garlic is peeled, finely chopped or left in slices. Rinse greens, dry, put whole in jars.

How to prepare the container?

Used cans, soak for 1.5 hours in hot water with soda. Then, rinse with soap or soda, thoroughly rinsing the throat. To sterilize containers, place them upside down over a boiling kettle, hold for 15 minutes, or pour 1/3 of the washed container with boiling water, roll it in your hands over the sink. Pour out the water, put the jars upside down on a clean table. Wash lids from tin in hot water with soap or soda. Sterilize before use in boiling water for 10 minutes. Polyethylene lids are washed out, boiled for 5 minutes, and hot containers are immediately closed with them.

Classic cooking process

Without spices, you get sweet tomatoes, with a characteristic taste for preservation.They should be scalded beforehand, pierced with a toothpick skin in some places to choose from. Otherwise, they may crack. Place prepared tomatoes in sterilized jars, pour boiling water over them, cover with lids, leave for 20 minutes. In parallel, prepare the brine, bringing clean water to a boil in a saucepan, add s alt, sugar, 1 tablespoon each, mix thoroughly.

Drain the water from the jars in which they stood for 20 minutes, pour them only with the prepared brine. Add vinegar essence to each container, close the tomatoes tightly with lids. Turn the blanks over, put upside down on the lids. Wrap the preservation with a delicious brine blanket, or old clothes. Leave to cool for 10 hours, after that, remove the “insulation”, place the canned jars in a cool place like a cellar or basement.

Jars should be filled with food up to the shoulders, the narrowest point 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. Until the very end of the pebble, you should not fill the jar, because during sterilization, the filling will splash out. When the container was already clogged, when heated, due to the expansion of the tomatoes, the lid may break.

It is desirable that the air space between the lid and the contents is 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 their color. You can not pour it into the boiling brine, first, it is removed from the fire.

Tomatoes without spices with grapes

For lovers of exotic preserves, you can try the recipe for preserving tomatoes with grapes. You will need the following products:

1 kg tomatoes;
300 g bell pepper;
300g onion;
100 ml sunflower oil;
1 tbsp sugar, s alt and vinegar 9%.

Peppers cut into strips, tomatoes and onions - into circles. To prepare the brine, bring water to a boil, add sugar, s alt, pour in sunflower oil and vinegar. Put the vegetables in a saucepan, pour the marinade for 10 hours. After, boil for half an hour, put in sterilized containers, tighten the lids.

Preservation storage

Home preservation is stored in a cool place at an air temperature of no more than +10, closed, up to 1 year. If you keep the jars at home, they will not deteriorate in six months.

It is optimal to close the tomatoes in August-September, then by the summer the preservation will be eaten.