Canned tomatoes can be a source of vitamins and minerals such as vitamin C, lycopene and potassium. However, it should be taken into account that during canning and storage some of the useful substances may be lost. Canned
tomatoes can also be a source of fiber, which helps digestion. They should not be considered as a full-fledged replacement for fresh vegetables, since additional ingredients such as salt, sugar and vinegar can be used in the canning process. That said, canned tomatoes are quite a good alternative to fresh vegetables, especially in winter.
Let’s tell you how to make canned tomatoes
.
Ingredients:
- tomatoes – 2,5 kg;
- garlic – 7 cloves;
- dill – a bundle;
- parsley – a bunch;
- onions – 450 g;
- black pepper peas
- salt – 2 tsp. per jar 1.5 liters;
- sugar – 2.5 tbsp. per 1.5 liter jar;
- refined oil – 1 tbsp. per jar 1.5 liters;
- 9% vinegar – 25 ml per 1.5 liter jar.
Preparation of canned tomatoes:
Cut tomatoes into slices, chop garlic into thin plates, not particularly finely chop dill and parsley.
Do not forget to sterilize the jars before canning
.
At the bottom of the jar put about 1 clove of garlic, black pepper peas, herbs, put tomatoes on ⅔ of the jar
. Then put onion rings on the tomatoes, garlic clove, herbs. Put the tomatoes on the onion layer, try to fill the jar to the top and put the onion rings and greens.
Similar actions are carried out with other jars
.
Pour boiling water into each jar, cover with lids and leave for 15 minutes.
Drain the water from the jars, add salt, sugar and refined oil to this liquid. Bring the marinade to a boil, at this time pour vinegar into each jar
. Pour the hot marinade into the jars, tightly close the lids, turn the bottom up. Cover the jars with a towel and leave to cool.
You get delicious juicy canned tomatoes. A good way to make appetizer tomatoes.
