Как консервировать помидоры

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Как консервировать помидорыПериод сбора урожая — жаркая пора для каждой хозяйки, ведь нужно успеть сделать все необходимые заготовки. Их разнообразие будет неполным без маринованных томатов.

Стоит отметить, что консервировать помидоры не так уже и сложно. Главное — придерживаться определенной технологии, описанной в конкретном рецепте, и знать некоторые общие хитрости.

  • Заблаговременно подготовить тару, которую можно будет герметично закрыть. Традиционно это стеклянные банки, которые непременно нужно простерилизовать над паром на протяжении 10 минут. Кстати, рассол нужно будет готовить из того расчета, что в банку объемом 1 л войдет 0,5 л жидкости, в двухлитровую — 1 л., а в трехлитровую — 1,5 л.
  • Помыть помидоры и отделить от них плодоножки. Лучше сразу распределить их на спелые, бурые и зеленые, а также отобрать мелкие и средние, которые обладают лучшими вкусовыми качествами.
  • Разобраться с кожицей. Если она сильно уж смущает, то ее можно убрать, побланшировав помидоры пару минут на пару, а затем охладив. После этого кожица отлично снимается. Если же она не мешает, то стоит просто аккуратно складывать в банки помидоры, чтобы кожа не повредилась и не лопнула при соприкосновении с кипящей водой. В некоторых случаях также рекомендуют прокалывать помидоры зубочисткой.
  • Обязательным ингредиентом маринада является уксус или лимонная кислота, которые берегут домашние консервы от развития в них всяческих микроорганизмов.
  • Если используются мелки помидоры, то специй нужно класть немного больше.
  • Чтобы маринованные томаты были вкусными и хорошо хранились, важно качественно помыть и подготовить все ингредиенты согласно с выбранным рецептом, простерилизовать и плотно закатать тару.

Помидоры в баночкахКонечно, каждая хозяйка имеет свои секреты и любимые рецепты, по которым можно консервировать помидоры на зиму себе на радость и родным на объедение. Одним из популярных рецептов считается консервация томатов без стерилизации. Для этого на одну банку объемом в 2 литра потребуется:

  • томаты — 2 кг;
  • уксусная эссенция — 1ч. л.;
  • чеснок — 1 головка.

Рассол будет состоять из:

  • воды — 1 л;
  • соли — 2 стол. л.;
  • перца черного — 7 горошин;
  • сахара — 6 стол. л.;
  • гвоздики — 7 шт.;
  • укропа — 2 зонтика;
  • листьев черной смородины (несколько шт.).

В каждый помидор вставить по кусочку, а то и целому зубку чеснока, и сложить их в банку. Далее, залить крутым кипятком и дать постоять минут 10. Параллельно можно приготовить рассол: в воду добавить сахар, специи, соль и кипятить 10 минут. После этого слить с банки воду и наполнить ее кипящим рассолом, добавить уксусную эссенцию и закатать. Баночки с готовыми помидорами перевернуть вверх дном и укрыть чем-то теплым, пока они полностью не остынут.

Предлагаем вам и видео-рецепт приготовления вкусных помидорок:

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