Tomatoes with carrot tops for the winter: cooking recipes with photos

Relatively recently, harvested tomatoes with carrot tops for the winter began to be popular. Carrot tops are added to s alt to make it more tasty and unusual. Using this ingredient is quite convenient. For example, some carrots can be added to soup or other dishes, and its tops can be used to prepare the preparation.

Before you cook canned tomatoes with carrot tops, it is recommended that you familiarize yourself with how to s alt the tomatoes.

Preparation of containers

Before cooking carrot tops, it is necessary to sterilize containers in which it will then need to be preserved. This is done in several different ways.

Ferry

Steaming containers is the most popular sterilization method used by a large number of housewives.

Before you sterilize them, you should inspect and make sure that the container is completely intact. Then all seaming cans are thoroughly washed with soda solution.

Having cleaned the containers of dirt, you can start preparing the pan. It is filled with water, which must be boiled. After that, a special grid is installed on the pan to place containers for tomatoes with carrot tops on it. Sterilize the container not too long - 10-15 minutes. After that, you can roll tomatoes with tops into them.

In the water

This method is very often used when pickling tomatoes with carrot tops. It is ideal when filling small jars with preserves, as they are much easier to place in the pot.

During sterilization, water is drawn into the pan, which is gradually brought to a boil. Then the container does not fit in and boils for 10 minutes. To make it easier to remove sterilized jars from hot water, use a fork or tongs.

In the oven

This is not the most common method of preparing containers to close canned food. However, some use it to avoid wasting time boiling water.

Several cans are placed in the oven at once. After that, its temperature should be gradually increased to 120-150 degrees. The process should last about 15 minutes, after which the containers will be ready for canning.

Classic recipe

The classic recipe for tomatoes with carrot tops for the winter is one of the most popular. With it, you can cook quite tasty s alted tomatoes that will not go bad for a long time.

The following amount of ingredients is consumed per liter jar of twist:

2-3 liters of water;
7-8 carrot leaves;
kilogram of tomatoes;
300 ml vinegar;
60g s alt;
80g sugar.

Canning begins with the preliminary preparation of all ingredients. All tomatoes for the winter are washed, dried and cut. You should also cut the tops with them. After that, you can start preparing the container. You can limit yourself to just washing the jars if pickled tomatoes with carrot tops are cooked without sterilization.

However, it is still recommended to sterilize them using one of the methods discussed earlier.

Having prepared the container, you can prepare the marinade. To do this, a small saucepan is filled with water and boiled for 20 minutes.Then sugar, s alt and vinegar are added to it. In parallel with this, tomatoes and carrot tops must be laid out in each jar. All containers are filled with marinade and infused for half an hour. Then the liquid from the cans is again poured into the pan, boiled and poured into the container. After all the containers are filled with marinade, I preserve the tomatoes and transfer them to the cellar for storage.

With bay leaf

This recipe differs from the previous one in some ingredients. In this case, to prepare a tomato with carrot tops, you will need:

kilogram of tomatoes;
carrot tops;
three liters of water;
80g sugar;
200 ml vinegar;
three bay leaves;
25 g pepper.

To make the taste of the preparation more vivid, you can supplement the recipe with garlic or onions.

First you need to cook the tomatoes. For preservation, it is recommended to use sweet varieties of tomatoes. They are finely chopped with tops and laid out in pre-prepared jars. After that, a marinade is made from hot water, to which a little vinegar, sugar and pepper are added during the boil. Bay leaf can be added to the marinade immediately or then placed in a jar before rolling.

Having prepared the marinade, it is necessary to pour it into each jar and leave to infuse for 20 minutes. Then the liquid is drained to re-boil it and pour it back into the container. This procedure is carried out several times, after which the containers are rolled up with lids.

Preservation turns over and cools in this position for several days. After that, s alting is transferred to the cellar for conservation storage. If there is no cellar, then any room with a low temperature and low lighting is suitable for long-term storage of canned tomatoes.

Conclusion

S alting tomatoes is quite simple and any person who has never been interested in canning vegetables for the winter will cope with this work. To do this, you will have to spend a lot of time to study the most popular recipes and reviews of people who have been making spins for many years.