Tomatoes with raspberry leaves for the winter: a recipe for canning in jars

Many tomato preservation recipes are original and delicious. For example, a recipe for pickled tomatoes with raspberry leaves in a jar. It contains an acid that allows you to keep vegetables in their original form for a long time.

The taste of pickled tomatoes is excellent, juicy, spicy. They can always be served to any table and side dish. They will decorate any dish. Guests, having tried these preparations for the winter, will certainly want to know the recipe in order to cook the same for themselves.

What products are coming

The description of the recipe will be based on one large one. It is advisable to make tomatoes in three-liter jars. So they look aesthetically pleasing. For a long time they will not lie down, as they will be quickly eaten, because they are so tasty.

Ingredients:

• Tomatoes, slightly over 1.5 kilograms;
• Three raspberry leaves, five fingers;
• Garlic, six to seven cloves;
• S alt, two large spoons;
• Sugar, five tablespoons;
• One tablespoon of classic nine percent vinegar.

Leaves should be large, without flaws, taken in full branches. Tomatoes select medium, without cracks and spots, whole. It is better if they are of the same variety, the same size. Garlic is divided into teeth, washed. S alt can be taken large. Everything needs to be washed well from earth and dust, then dried.

Recipe description

Canning gives delicious pickled fruits. They go great with potatoes or pasta. To prepare such a recipe, you need to know its steps.

First you need to lay the leaves tightly together at the bottom of the jar. The bottom must be completely closed. Then the vegetables are laid, evenly and gradually, so as not to wrinkle. Garlic, previously peeled and divided into cloves, is distributed between them. You can add some sprigs of dill. Then all this is poured with hot boiling water, and allowed to stand for half an hour.

Water is poured into a saucepan and the brine is boiled. Add s alt, sugar, vinegar to this brine immediately after boiling. Sugar improves the taste of vegetables, s alt and vinegar prevent spoilage of the product. Then the jar of tomatoes is filled with this cooked marinade completely to the top and the lids are closed tightly.

Banks are turned over, put in a dark cool place for the night. They need to stand upside down until they cool completely.

It is best not to fill the contents of the jar with very hot water, but let it cool down a little. This way, raspberry leaves will retain their beneficial properties and vitamins. These leaves give a special taste and aroma to tomatoes, and the acid they contain will prevent spoilage of the product.

This recipe is also useful for boosting immunity. During the cold season, the body is very weakened, and a sour snack with raspberry leaves will help restore strength and restore energy.

The nuances of pickling

Conservation is a process that requires creativity and accuracy. You need to study all the nuances very carefully before you start doing this. Indeed, due to the slightest oversight, a whole jar with all the tomatoes can suffer. Sterilization is also a difficult art, but anyone can master it.

Fruits should be taken for pickling clean, strong, they should not have spots, holes, cracks.If greens, leaves are added to the marinade, then they are pre-washed in cold water, sorted from yellowed, spotted, rotten. Raspberry leaves are very useful, you need to pick them young, fresh and he althy.

Jars and lids must be clean and sterilized. They are sterilized with hot water and steam. You can add baking soda to the water. Only then should it be thoroughly washed off. It is advisable to buy new covers each time to avoid swelling and the formation of fungus. Vinegar is added to create an acid that will keep germs and fungi from growing.

Banks put to dry on a dry cloth, you can not touch the throat and inside the container with your hands. Avoid unnecessary splashes and pieces of food.

After good sterilization, canned tomatoes keep longer and at room temperature. They practically do not deteriorate.

Harvesting a tomato with raspberry leaves for the winter has an incomparable taste. Cooking recipes are not complicated, but the requirements for them should be studied in advance. Anyone can do this, even a novice cook. Happy harvesting!

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