Description
In recent days there were a lot of recipes canning tomatoes. I offer you my own, maybe someone will be useful. This recipe is from the old notebooks of my mother-in-law. She loved this piece. I also closed so tomatoes for years. The taste of the tomato turns sweet, and the vegetables give them a special flavor. The vinegar in this recipe is very small, which is also important. Winter tomatoes eaten with pleasure, carrots and onions can be used in salads, and filling in case. The recipe is given a 3-liter jar.
Ingredients
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Tomato
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Carrots
2 piece
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Onion
2 piece
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Garlic
4 tooth
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Pepper
1 piece
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Sugar
3 Tbsp
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Salt
1 Tbsp
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Vinegar
1 Tbsp
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Allspice
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Black pepper
Cooking
Products for cooking
Carrots cut into strips or grate on the Korean grater. Onions cut into rings or half rings. Vegetables pour boiling water and close the lid for 10 minutes. It is necessary to ensure that the carrots are well heated and there were no explosions. The water can then be used in the fill. Cut into strips bell pepper.
In a clean jar to put the spices, then the carrots, onions and bell peppers, and then tomatoes how many will enter. I have this year, the giants grew up, they had to cut into 2, and some even into 4 parts. Pour all the boiling water, cover with lid and allow to stand for 10 minutes. Then pour water in a pan, add salt and sugar. Bring to a boil, remove from heat, add vinegar. And cover with the brine tomatoes. Roll up cover, roll over and wrap it up to cool.
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