Calorie content: Not specified
Time for preparing: Not indicated
The process of canning tomatoes has its own well-established algorithms, but the taste of the preparations always turns out to be different. The most important secret is the selection of spices. Only dry seasonings can give the marinade an incredible lasting flavor. If you use dry seeds instead of dill rosettes, you will have a rich dill flavor. Carnation buds will also contribute, they will provide a pleasant light pungency. And so, see how delicious yellow tomatoes are harvested for the winter, a recipe with a photo of your fingers is already waiting for you below.
Products:
- tomatoes - 1.7 kg,
- bell pepper - 1 pc.,
- a set of spices for preservation (garlic - 3 cloves, black currant leaves, hot pepper - 1/3 pod, clove buds, sweet peas, dill seeds, black peppercorns),
- water - 1.3-1.4 l,
- salt - 40 g,
- sugar - 60 g,
- vinegar 9% - 50 ml.
This makes one three-liter can of canned yellow tomatoes.
Recipe with photo step by step:
1. Conveniently canning tomatoes, small and medium, so that they are "for one or two bites." When a large company gathers at the table, many are afraid to take large canned tomatoes from the plate, as there is always a risk of "decorating" the tablecloth with drops of juice. Small tomatoes do not represent such a danger, they look tempting and "fly away" instantly.
2. The tomatoes are sorted out, the stalks are torn off, then all the vegetables are washed.
3. A set of spices helps to form a special piquant taste of tomatoes. Black currant leaves and cloves of garlic are placed on the bottom of a sterilized jar. Pour in half a teaspoon of dried dill seeds. Add 4 flower buds, 5-6 black peppercorns and 4 sweet peas.
4. Next, lay yellow tomatoes in tiers, trying to squeeze strips of bell pepper and thin rings of hot pepper between them.
5. Pour the prepared yellow tomatoes with boiling water, close the neck of the jar with a sterilized lid. The tomatoes are heated for 15 minutes.
6. Water is poured into a saucepan. Typically, dill seeds end up in the pot as well. Sugar and salt are added. The marinade is put on fire and boiled for 3-4 minutes over medium heat.
7. Pour vinegar into a jar with tomatoes.
8. Tomatoes are poured with boiling marinade, the jar is rolled up and turned upside down. Wrap the jar, leave in this form until it cools.
9. After 12 hours, the jar can be taken to the closet or cellar. Tomatoes are perfectly stored throughout the year, the marinade remains transparent.
10. Before serving
We are all used to using red tomato paste. We all know that tomatoes are red. But there is a tomato variety that is yellow. Now this variety of tomatoes has become more and more popular. Previously, these tomatoes could be found on sale only at grandmothers who sold them near markets and shops. But now, at the present time, they can be found everywhere. There are a lot of such tomatoes on sale in our region this year. For the price, they are in no way inferior to red.
But in terms of taste, such a tomato is significantly different from red. First, yellow tomatoes are fatter. They are softer in structure. And the taste, as a rule, of a yellow tomato is sweet. There is practically no acid in them. Well, the smell of a yellow tomato is one to one like a red one. The tomato smells like a tomato.
Last year I already rolled tomato from yellow tomatoes... True, I made only a few jars for testing. And I really liked it. In winter, I almost always use a homemade tomato. For this recipe, I close and. And when winter comes, I use this tomato instead of the purchased tomato paste. This is much healthier than commercially available tomato paste.
By adding tomato from yellow tomatoes to soup or any other dish, it does not turn red. On the contrary, the soup becomes pleasantly yellow. What makes a soup or any other dish not only tasty, but also interesting. And to be honest, the kids really like it. When kids come to visit me, they always ask if I have yellow soup. And for children, the soup is oh, how useful is that.
What ingredients are needed to make tomato from yellow tomatoes:
The tomatoes are yellow.
Vinegar 9% - 1 teaspoon in a half-liter jar.
Sterile jars and lids.
Here is such a simple list of ingredients you need for this recipe. You can, in principle, not add vinegar. But I always play it safe. And so I add a little vinegar. At the very beginning of canning yellow tomatoes, you need to prepare everything. First you need to wash the jars and sterilize them. You probably know how to sterilize jars. The only thing I want to note is that it is very convenient to sterilize cans on a special metal circle. This circle must be placed on a pot in which water is boiling. And the jar needs to be put on a circle. In this way, it is very convenient to sterilize jars.
The tomatoes need to be washed well and wiped with a cloth. If somewhere the tomato is rotten or dented, then this part must be cut off. All the “ass” of the tomato also need to be cut off. After that, the tomatoes need to be cut into small pieces.
Chopped tomatoes need to be chopped with a blender. If you don't have a blender, then mince the tomatoes. Chopping tomatoes is also a great option.
Place the pot of tomatoes on the stove and bring to a boil. Once it boils, reduce heat and cook the yellow tomatoes for 40 minutes.
After forty minutes, the tomato has significantly boiled down. The yellow tomato should thicken. Of course, you can cook for longer to get the consistency of tomato paste. But I do not pursue this goal. Therefore, boiling a tomato for 40 minutes is quite enough.
Pickled yellow tomatoes for the winter - a recipe with a photo:
Tomatoes are sorted so that the jar contains the same size vegetables. Take 1 large bell pepper or 2 small ones. The head of garlic should be medium. Dill is sorted out: only green rosettes with seeds and small pieces of stems are left, leaves are not put in jars.
All vegetables are washed, the damaged fruits are laid aside.
A colorful set of vegetables adorns the appearance of the jar. You can use green and red hot peppers at the same time, cutting off a piece from each pod. If the seeds are left in the pods, the marinade will be very spicy, it is best to shake these white slices out of the peppercorns. At the bottom of the jar, put all the spices indicated in the recipe.
Sweet peppers are cut into thin vertical strips. Put yellow tomatoes and peppers in a jar.
At the first filling with boiling water, fill the jar to the very neck. Cover the workpiece with a sterile lid.
After 10 minutes, the water is poured into a saucepan.
Salt and sugar are added. This liquid will later become a marinade. The amount of salt and sugar is indicated for 1.5 liters of water. If there is less liquid in the pan, add boiled water.
A jar of tomatoes is poured with fresh boiling water for 10 minutes, this water is drained and is not used in the future. When the jar is free of water, it will be seen that the tomatoes have settled down compactly, leaving more room for the marinade. At this time, vinegar is poured into the jar.
Put the saucepan with the marinade on the fire, boil for 2 minutes.
Pour tomatoes with marinade, now they are guided by the line of the can's hangers.
The can is rolled up immediately after the third filling.
The jar of rolled tomatoes is turned over, covered with a light blanket.
Tomatoes marinated for the winter languish under a blanket for 10-14 hours. The jar is taken out when it has already cooled to room temperature.
Pickled yellow tomatoes are ready for the winter!
You can store the workpiece for a year.
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To make the tomatoes in a jar look beautiful, you can combine different colors: take yellow, red, pink varieties. The fruits canned according to this recipe are non-acidic and very tender.
Those who care about their nutrition will immediately take note of this recipe. Vegetables without vinegar are very tasty and healthy. Do not take soft tomatoes for such preservation, but it is important that they are ripe. The size of the fruit does not matter.
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According to this recipe, tomatoes have a spicy bitterness due to the presence of bitter pepper and juicy pulp. And on a plate, yellow fruits look very attractive. You need to use exactly yellow tomatoes. Better to take small or medium sizes.
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Small tomatoes with citric acid come out fragrant and sweet and sour. All spices can be added as you like, just like garlic. Having cooked this recipe once, you will not be able to resist the next year.
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Not everyone may like the original method of twisting, therefore, it is better to make no more than one jar for a sample.
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The jars should be turned upside down during cooling.
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For one liter of marinade:
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The assortment will look better if the vegetables are peeled with a decorator peeler or cut into a waffle-spiral vegetable cutter. Even if there are no special devices, the simplest flowers, carved from hard vegetables, can give a dish an appetizing and beautiful look.
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In addition to the most delicate salted tomatoes, a delicious and healthy tomato paste is obtained, which can be used for dressing first courses and added to various spaghetti sauces.
Why does the brine become cloudy and the lid swells?
The lid is not closed tightly and air has entered the jar during the cooling process. To preserve the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour in fresh marinade and sterilize before spinning.
Why does the skin burst in tomatoes during cooking?
When preserving, pickling varieties with thicker skin are more often used. When pouring tomatoes, a sharp change in temperature should be avoided; for this, boiling water is poured in gradually, in small portions. The best and correct way to keep the skin intact is to make several shallow punctures with a skewer or toothpick at the base of the tomato (where the cutting was).
Enjoy your meal!
This version of harvesting for the winter turns out to be very colorful and bright. Yellow tomatoes slightly differ in taste and aroma from red ones, so pickled tomatoes are original, with a spicy, pungent taste. Fans of spicy snacks will really like this preparation, because the chili pepper, which is part of the marinade, gives yellow tomatoes a vigorous taste.
After putting the tomatoes in a jar, adding the necessary spices, after 30 minutes you can cover the containers with a warm blanket, and after 30-40 days - enjoy the spicy sunny tomatoes with your friends. Bright fruits will decorate any table, making it more colorful and original.
You can use other greens for this recipe. Try adding dill and celery sprigs to the jars instead of basil. So you will get a new, no less appetizing dish with which you can surprise and delight your guests.
Ingredients for cooking yellow pickled tomatoes for the winter (for 1 liter):
Recipe pickled yellow tomatoes for the winter:
Put the basil sprigs in a preheated glass container. Add cloves of peeled garlic.
Put thoroughly washed yellow tomatoes in a jar. We try to fill all the containers.
The next step is chopped chili peppers. We choose only high-quality, hot peppers.
Fill the ingredients with boiling water.
Add vinegar. We sterilize the jars in the usual way for 14-17 minutes.
Then we carefully cork, turn over the cans and cover with a warm cloth. Leave it to cool.
Spicy yellow tomatoes are ready for the winter! We store the workpiece in the proper place for this.
Enjoy your meal!