Tomato with salicylic acid for the winter: preparation of ingredients, step by step recipes

Salicylic acid, originally derived from willow bark and further synthesized by the Italian chemist Rafael Piria, is a widely used anti-inflammatory and antiseptic agent. However, in addition to medicine, it has found application in cooking. In particular, when preparing preserves, this available substance plays the role of a preservative, due to which they are stored longer and do not deteriorate. Consider the features of preparing a tomato for the winter with salicylic acid and get acquainted with successful recipes.

The subtleties of cooking tomatoes with salicylic acid for the winter

The addition of salicylic acid during the preservation of tomatoes allows you to create a special acidic environment that is detrimental to harmful bacteria. Thanks to this, vegetables can be stored for a longer period of time. With this method, the common heat treatment of tomatoes is not used, and therefore they retain their fresh taste and contain a maximum of useful substances.

For preservation, salicylic acid can be used exclusively in powder form, strictly observing the allowable dosages.

Requirements for the main ingredients

Tomatoes, as well as other vegetables that act as additional spin ingredients, must be ripe, have a uniform rich color, a dense and fleshy juicy structure, and also approximately the same size. They should not have the slightest sign of rotting, infection or other damage.

Salicylic acid, which acts as a preservative, should be purchased exclusively in pharmacies. It must be fresh, so be sure to pay attention to the expiration date. Old acid (at least from last year) leads to turbidity of the contents and swelling of the lids of cans. In addition, it can harm he alth.

The process of harvesting tomatoes with salicylic acid

One of the biggest benefits of salicylic acid vegetable spins is cold cooking. Thanks to this, vitamins and other valuable components are not destroyed, but are preserved almost in their original form.

The presented recipe is very easy to learn, so even with minimal culinary skills, you can cook delicious tomatoes in tomato juice. For this you will need:

• one and a half kilograms of sweet tomatoes;
• 1 or 2 sweet bell peppers (depending on size);
• a few sprigs of fresh parsley and dill;
• 1 tablespoon pharmacy salicylic acid;
• table s alt (to taste).

The listed ingredients are for one three-liter jar.

It is necessary to pre-sterilize the container by keeping it in the oven for twenty minutes. After that, you can start the culinary process:

1. Rinse and dry carefully selected tomatoes on a paper towel.
2. Wash sweet peppers, cut each in half, remove the stalk along with the seeds and dry in the same way.
3. Spread whole tomato fruits of a beautiful shape and medium size on the bottom of a sterilized glass container.
4. Cut large tomatoes into random pieces, remove stems and damaged parts (if any).
5. Sliced bell pepper, together with slices of tomatoes and fresh fragrant herbs, twist through a meat grinder.
6. Squeeze juice from the resulting mass and pour into a separate container.
7. Add a tablespoon of powdered salicylic acid to the resulting juice and mix until completely dissolved.
8. Add table s alt according to taste preferences.
9. Stir the juicy mass again and pour it over whole tomatoes in a jar.
10. Roll up with secure lids, turn the container upside down and wrap with a blanket or blanket.

You can cook the twist in a slightly different way, using marinade. In this case, you will need:

• 2.5 liters of cooled boiled water;
• 150 grams of granulated sugar;
• 50 grams coarse rock s alt;
• tablespoon of 9% vinegar;
• tablespoon powdered salicylic acid.

All components must be mixed with each other until completely dissolved, and then pour the tomatoes in a jar with the prepared marinade. Then roll up the lid, as in the previous recipe.

Tomato juice with salicylic acid

Homemade juice made from ripe tomatoes with the addition of salicylic acid is not subject to fermentation and other unpleasant processes.

Requires a minimum of ingredients:

• ripe tomato fruits (any quantity);
• tablespoon of salicylic acid (per three-liter jar);
• s alt and sugar to taste.

It is necessary to cut the tomatoes into small pieces and boil for 3-5 minutes. Then cool and rub through a sieve, s alt, add sugar, boil and continue to boil for another 5 minutes. At the end of the process, add salicylic acid in the right amount and pour the drink into sterilized containers. Next, cork the jars, turn the lids down and insulate with a blanket.

Further preservation storage

Containers with canned tomatoes should be placed in a cellar or pantry - the main thing is that the place is dry, cool and dark.

Expiration date of finished product

Salicylic acid allows you to save tomatoes for up to three years without losing taste and useful properties.

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