The peculiarity of the recipe is that you do not need to use the classic set of spices for canning. You don't need dill, garlic, or bay leaf. Instead of them, carrot tops are added - it is full of vitamins and valuable nutrients. No wonder our ancestors prepared decoctions and tea from the tops, added it to salads and snacks (but there are contraindications, be sure to study them before use).

In today's recipe with a photo, I will tell you in detail how to close tomatoes with carrot tops for the winter in three-liter jars. Don't worry, it won't taste like carrots. In the process of long pickling, tomatoes will take only a subtle, barely perceptible aroma from the green bunch. The main thing here is to let the preparation brew properly. You can take the first sample no earlier than after 4 months, but it is better to wait 5-6 months. During this time, the tops will have time to convey to the fruits that very characteristic taste, which makes this preparation unusual and unique.

Total cooking time: 25 minutes
Cooking time: 20 minutes
Output: 3 liters

Ingredients

for a 3-liter can

• tomatoes - about 2 kg
• carrot tops - 6 branches
• black peppercorns - 6 pcs.
• water - 1.5 l
• salt - 1.5 tbsp. l.
• sugar - 5 tbsp. l. without a slide
• 9% vinegar - 80 ml

Cooking tomatoes with carrot tops

First of all, you should sterilize the cans, boil the lids, rinse the vegetables and tops in running water. Before canning tomatoes with carrot tops, you need to prick each fruit with a toothpick in the area of ​​the stalk. 3-4 punctures are enough so that the tomatoes do not burst when heated and air freely escapes from them.

At the bottom of the cans, I put black peppercorns and tops - those same green tails that are usually thrown away when peeling carrots, you only need "fluffy" twigs, without hard stalks. Do not add too much tops, 2 pieces are enough for each liter, that is, 6 branches per 3 liter jar. No other spices need to be added.

I fill the jars with tomatoes to the very neck. I try to put it tightly, but without pressing, so that the fruits do not burst.

I fill it with clean boiling water (no additives). Cover with lids for 15 minutes. Then I pour the water into the saucepan. It is most convenient to use a plastic cover with holes for water drainage. If you don't have one, just hold the lid with your hand while gently draining the hot water.

On the basis of the liquid that was poured into the pan, I prepare the brine - I add salt and sugar. As soon as it boils, I pour in the vinegar and immediately remove it from the heat. I pour tomatoes with tops of boiling brine. I roll up the lids, turn it upside down and leave it for a day so that the conservation cools under a fur coat.

As soon as it cools down, it can be stored in a cellar or in a dark pantry.

It is best to take a sample after 5-6 months, on New Year's Eve, when the tomatoes are properly marinated. The total shelf life is 1 year.

Canned tomatoes with carrot tops. Recipe with step by step photo

Canned tomatoes with carrot tops. Recipe with photo

, grade 8 student
MBOU "Basic general education boarding school No. 3 named after Hero of Russia Vladimir Elizarov", 14 years old
Supervisor: Tsybanova Galina Anatolievna ,
teacher MBOU "Main boarding school No. 3 named after Hero of Russia Vladimir Elizarov"
Purpose: autumn preparations.
Preserving means preserving the beneficial properties and nutritional value of food for a long time. Vegetable preservation is characterized by pleasant taste and useful properties.
To implement my project, I looked for information on the Internet (about canning tomatoes with various spices and herbs). On one of the sites I came across a recipe "Canned tomatoes with carrot tops." I liked it because no additional spices and herbs are required for rolling tomatoes.

Description: The master class is designed for schoolchildren of grade 6 and older, their parents. This material may well be used by technology teachers when studying the "Cooking" section.
Target: Preserve the tomatoes in a small jar.
Tasks:
- to expand the understanding of the preparation of vegetables for future use
- prepare for an independent life
- develop independence and self-control
- foster a cognitive interest in cooking

To prepare the blank you will need:

1.Ingredients:

Elastic medium-sized tomatoes
- tops from one carrot
- salt
- sugar
- food vinegar 9%
Iodized salt is not recommended for canning vegetables,
but in our class there was only one

2.Equipment:

Glass jar with tin lid
Drain cover
scales
Plate

Two enamelled pots of different sizes
Dining room and teaspoon
Wooden toothpicks
Seamer (key)
Gripper for cans
Napkin

Progress:

1. Before starting work, put on overalls and wash your hands with soap and water.
Choose medium-sized tomatoes of medium ripeness, which will not burst in the future. Rinse the fruits and carrot tops thoroughly in warm water. First you need to clean them of dirt and dust, and then rinse again and put on a plate to dry.

2. Wash the jar and lid with baking soda and rinse under running water.
3. Place the jar in a preheated sterilization oven for 15 minutes.
Boil the lid for at least 5 minutes.

4. Calculate how much sugar, salt and vinegar you need.
While the jar was sterilized and the tomatoes were drying, I once again looked through the recipes saved on the computer and chose the last post (5 liters of water, 20 tablespoons of sugar, 5 tablespoons of salt, 350 grams of 9% vinegar), because this recipe is proven and easy to calculate ...
For 1 liter of water, you will need 4 tablespoons of sugar 1 table. a spoonful of salt and 70 grams of 9% vinegar
1 tbsp. a spoonful of salt - 30 g
1 tbsp. a spoonful of sugar - 25 g
To fill a can with a volume of 0.6 liters, 0.3 liters of water is enough for me, so I weighed the ingredients:
Salt - 30 g x 0.3 = 10 g
Sugar - 25 g x 4 x 0.3 = 30 g
Vinegar - 350 g. / 5 x 0.3 = 21 g

5. Put part of the carrot tops on the bottom of the prepared and cooled sterile jar.

Then place the tomatoes tightly (as much as you like).
Each fruit is pre-pricked at the location of the stalk with a wooden needle (toothpick) so that it does not burst when canning.

Place the leaves of the tops between the tomatoes.

6. In order for each tomato to retain its bright color and firmness, it is necessary to heat it. To do this, you need to boil the water and carefully pour the boiling water into the jar.

7. Then immediately pour the water back into the pot and start preparing the marinade.

To do this, add salt and sugar to the drained water. Place a saucepan over medium heat and bring the mixture to a boil. Boil until the salt and sugar are completely dissolved (about a couple of minutes). Pour in vinegar and let the marinade brew for a few minutes.
8. Pour the tomatoes in a jar with hot marinade, without adding about 1 cm to the edges of the neck.

9. Cover the jar with a sterile tin lid and place in a pot of hot water for pasteurization. The water in the pot should reach up to the hanger of the jar.

Pasteurization is a controlled heat treatment of food designed to kill bacteria and other microorganisms.
To prevent the jar from bursting, put a napkin folded in several layers on the bottom.
The pasteurization time is counted from the moment the liquid boils.
and for my can is 10 minutes.
10. After this time has elapsed, pull the jar out of the pan using a gripper.

11. And roll up

12. Check the jar for leaks (tilt carefully and make sure that the marinade does not leak out).
Shake the jar, put the lid down and leave to cool completely.
An interesting ingredient in the form of carrot tops gives an unusual taste to pickled tomatoes. The marinade turns out to be special, and the tops also give an unusual appearance to the finished dish.
The peculiarity of such a roll is that it must be allowed to stand for at least three months, otherwise the tops will not have time to convey to the fruits the very taste that makes this roll so unique and unusual.

So the long-awaited summer is coming to an end, which has presented us with a good harvest of various vegetables and fruits. This means that preparations for the winter are just around the corner. This is not surprising, since in the cold frosty winter you really want to feel a piece of summer and decorate the festive table with generous gifts of summer: tomatoes, peppers, cucumbers, salads, fruits. For this, there are many different preservation recipes, which allow during the autumn-winter period not to exclude from the diet vegetables and fruits that are available to us only in summer.

Tomatoes are juicy, healthy and delicious foods. They prevent the formation of cancer, are beneficial for the cardiovascular system, and improve the functioning of the genitourinary system.

We suggest trying a recipe for tomatoes with carrot tops for the winter.

Ingredients:

Cooking method:

The tomato recipe is very simple.

Bring the water to a boil. In one three-liter and three-liter jars on the bottom we spread 4 sprigs of carrot tops, which will give the tomatoes a unique and unforgettable taste. Tomatoes marinated in this way will pleasantly surprise and delight everyone who tries them.

Pour boiling water into a jar of tomatoes to the very top, cover our jar with a lid and leave until fully ripe.

Drain the prepared infusion from the jar back into the pan and add sugar, salt, bay leaf, vinegar, allspice and bring to a boil. Pour the boiling marinade over the tomatoes.

After the tomatoes have been poured with marinade, we roll up the jars with sterilized lids. We turn them upside down, wrap them with a blanket and leave to cool. Our salting is ready.

Recipe for sweet tomatoes with carrot tops

Ingredients:

Cooking method:

Wash carrot tops and tomatoes very carefully. We put four sprigs of carrot tops in a jar, and put tomatoes on top. Fill the jar with boiling water, cover with lids and leave to brew for 15-20 minutes. Then pour the water into a saucepan and add salt and sugar, let it boil. As soon as the marinade boils, add the vinegar. Let it boil for two minutes. Remove the marinade from the heat and pour over the tomatoes.

Roll up the lids, cover with a warm blanket and leave warm until it cools.

Recipe for canned tomatoes with carrot tops

Ingredients:

Cooking method:

Thoroughly rinse the tomatoes and carrot tops.

Put 3 sprigs of carrot tops at the bottom of the jar, and tomatoes on top. Fill with boiling water and let cool. Drain the water and put sugar, salt and vinegar in it. Bring this marinade to a boil, roll up the jar with a lid and leave it warm.

The result is incredibly aromatic and tasty canned tomatoes, a little sweetish, but at the same time, with a slight sourness.

As you can see, the recipes are very easy to prepare.

But I came across pickled tomatoes for the winter with carrot tops for the first time last year. I found the recipe somewhere on the Internet, and it interested me very much - it seemed to me that it should be very tasty. So I closed a couple of sample jars. And I really liked the result: the tomatoes are very interesting, not quite ordinary, but tasty.

And this year I closed several cans again - I think this is a great option to diversify the usual canning of tomatoes. And the carrot greens themselves look very impressive - they are beautiful, bright, so jars of tomatoes marinated with carrot tops will be very appetizing.

Well, as for the complexity of cooking - in this regard, tomatoes with carrot tops for the winter did not let me down either: the whole process is quite simple: you just need to prepare the tomatoes, tops and other spices, pour the marinade and put them to sterilize. In more detail, how to marinate tomatoes with carrot tops, my step-by-step recipe will tell you.

Ingredients for 1 L can:

• 450-500 g tomato;
• 3-5 sprigs of carrot tops;
• 2 black peppercorns;
• 0.3 cm bitter pepper ring;
• 2-3 cloves of garlic;
• 0.3 cm horseradish root ring.

Marinade:

• 4.5 liters of water;
• 9 tablespoons of sugar;
• 4.5 tablespoons of salt;
• 200 ml of 9% vinegar.

How to pickle tomatoes with carrot tops:

We choose ripe tomatoes for pickling, but dense, without surface damage. It is advisable to choose small plum-shaped fruits: they fit more in a jar and, as a rule, they crack less. If the tomatoes are larger, fewer of them will go into the jar, then, accordingly, more marinade will be required. We wash the tomatoes with cold running water.

Thoroughly rinse the carrot tops and lay them out on a napkin.

Peel the horseradish root and garlic and rinse thoroughly. Cut the horseradish into thin rings, and cut the chives in half. We wash the hot pepper and cut it into thin rings. At the bottom of pre-sterilized jars, put carrot tops, garlic, hot pepper and peppercorns, horseradish root.

We put the tomatoes, trying not to crush and place them rationally, so that there are fewer voids left. Cover the jars of tomatoes with lids so that kitchen dust does not get in.

For the marinade in a saucepan, bring the water to a boil, add salt and sugar and, stirring, cook for 2-3 minutes, until the crystals are completely dissolved. Pour vinegar into the marinade and turn off the heat. Gently pour the boiling marinade into the jars of tomatoes, filling them to the top.

We again cover the jars with lids and put them in a saucepan, the bottom of which is lined with a napkin (so that the jars do not burst during sterilization). Fill cans of tomatoes with water so that it reaches the hangers of the cans. Bring the water in a saucepan to a boil over high heat, then reduce the heat a little so that there is no excessive boiling, and sterilize for 15 minutes.

After sterilization, we carefully remove the jars with tomatoes from the pan (it is convenient to use special tweezers) and seal tightly. Turn the jars of tomatoes upside down and let stand until completely cooled.

We transfer the cooled tomatoes to a permanent storage place, it is possible at room temperature.

Harvested tomatoes with carrot tops for the winter have recently begun to enjoy popularity. Carrot tops are added to salting to add flavor and flavor. This ingredient is quite convenient to use. For example, some carrots can be added to soup or other dishes, and their tops can be used to prepare a blank.

Before preparing canned tomatoes with carrot tops, it is recommended that you familiarize yourself with how to salt tomatoes.

Container preparation

Before preparing 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

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

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

Having cleared 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, tomatoes with tops can be rolled into them.

In water

This method is very often used when pickling tomatoes with carrot tops. It is ideal when seaming canned food into small jars, as it is much easier to place them in a saucepan.

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

In the oven

This is not the most common method of preparing containers to seal canned food. However, some people use it so as not to waste 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 take 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 its help, you can cook quite tasty salted tomatoes that will not spoil 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;
• a kilogram of tomatoes;
• 300 ml vinegar;
• 60 g salt;
• 80 g sugar.

Preserving begins with all the ingredients being pre-cooked. All tomatoes are washed, dried and cut for the winter. You should also cut the tops with them. After that, you can start preparing the container. You can limit yourself to just washing the cans if pickled tomatoes with carrot tops are cooked without sterilization.

Having prepared the container, you can prepare the marinade. To do this, fill a small saucepan with water and boil for 20 minutes. Then sugar with salt and vinegar is added to it. In parallel with this, tomatoes and carrot tops must be placed 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 canning the tomatoes and transfer them to the cellar for storage.

With bay leaves

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

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

You can add garlic or onions to the recipe to add flavor to the recipe.

First, prepare the tomatoes. It is recommended to use sweet varieties of tomatoes for preservation. They are finely chopped with tops and laid out in pre-prepared jars. After that, a marinade is made from hot water, into which a little vinegar, sugar and pepper are added during the boil. Bay leaves can be added to the marinade right away or placed in a jar before rolling.

Having prepared the marinade, you need to pour it into each jar and leave to infuse for 20 minutes. Then the liquid is drained in order to reboil it and refill it into the container. This procedure is carried out several times, after which the containers are rolled up with lids.

The conservation turns over and cools down in this position for several days. After that, the salting is transferred to the storage cellar. 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

Salting tomatoes is quite simple and any person who has never previously been interested in canning vegetables for the winter can handle 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.