Content:
- A simple recipe to can tomatoes, using a cold pack method
- Salted tomatoes with mustard
- Old recipe of tomatoes canning
- Salted green tomatoes
- Salted tomatoes. Dry cool pack method
Winter canning is a national tradition of our frugal and provident ancestors. Despite lots of supermarkets providing a wide assortment of pickled, salted and dried vegetables, people want to cook something natural to be made at home by themselves. It is believed that salted tomatoes (not pickled ones), cucumbers and cabbage are typical traditional salted food.
The advantage of the cold pack method is the possibility to keep useful contents of tomatoes and cucumbers, comparing with vegetables to undergo heat treatment.
For example, sauerkraut is a warehouse of vitamins and minerals. Today we are going to learn one of the canning methods of tomatoes. Cold pack method of salted tomatoes is a special treat for fried potatoes with some alcohol.
A Simple Recipe to Can Tomatoes Using the Cold Pack Method
If you want to can tomatoes, you can use wooden tubs, enameled bucket, a casserole or a simple glass jar. If you have 3 l jar you will need the next ingredients:
- ripe tomatoes;
- 9% vinegar – 1 tablespoon;
- common salt of coarse grinding – 3 tablespoons;
- sugar – 1 tablespoon;
- garlic – 1 bulb;
- a leaf of horseradish;
- a stalk of dill;
- cherry – 2 – 3 leaves of cherry;
- 1 – 2 leaves of currant.
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Cooking
Wash the tomatoes; prick them close to the stem. Wash and dry the jars. Put a horseradish leaf on the bottom of the jar; add dill stalk and tomatoes closely. But do not press them. Don’t forget to cover tomatoes with currant and cherry leaves together with peeled garlic cloves
Now pour in salt and sugar and cover all these ingredients with cold bottled (boiled or strained) water. Add vinegar. That’s all. Cork the jars with tomatoes, using a polyethylene cover and put them in a fridge.
If you have a wooden keg, use it to can tomatoes. Besides, you can also use a simple enameled bucket. You will need the same ingredients, needed for cold pack method. Take salt in ratio 500 – 700 gm to 10 l of water. As to sugar, take it 3 times less. Also exclude vinegar.
Put the leaves of horseradish and dill on the bottom of the bucket Add tomatoes one by one, coating each one with currant and cherry leaves. Don’t forget to put in the garlic cloves. Cover tomatoes with brine, then put a wooden plate of a smaller diameter and press it from above. Put it away in a cold cellar or fridge.
Salt Tomatoes with Mustard
Another method of cold canning:
Ingredients:
- tomatoes – 2 kg;
- dill – 30 gm;
- 2 leaves of cherry;
- 3 Bay leaves.
Brine:
- 1 l of water;
- 15 gm of dry mustard;
- sugar – 2.5 tablespoons;
- black pepper – 6 peppercorns;
- common salt – 1.5 – 2 tablespoons.
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Cooking
You will need unripe tomatoes of the same size without cracks, dimples and other defects. Wash tomatoes, dry and put them in clean jars. Cover each tomato with dill, bay, currant and cherry leaves. For brine preparation you will need to boil water and salt it. Add sugar and black pepper. Now dilute dry mustard in hot brine and let it become cool. Then cover tomatoes with cold brine and cork them up, using capronic closures.
Leave jars for 2 days in a cool place.
Old Recipe for Tomato Canning
Any old recipe of a dish always attracts interest since our ancestors used makeshift agents and natural products.
Ingredients:
- water – 10 l;
- sugar – 4 tablespoons;
- common salt of coarse grinding – 2 tablespoons;
- ground red pepper – 1 teaspoon;
- a handful of black current leaves;
- vinegar essence – 2 tablespoons.
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Cooking
In order to cook brine, mix water, salt, sugar, currant leaf and red pepper. Bring it to a boil and cook 10 minutes more on low heat. Then let it cool. Now add vinegar essence. Of course our ancestors used to can vegetables without vinegar, but it’s known that vinegar speeds up the process of canning so that storage doesn’t cause any difficulties in future.
Now take clean jars and lay horseradish leaves on the bottom, add some seeds of dill, mustard and other spices to taste. Be careful with spices as you may spoil the taste of the finished product. Now cover the tomatoes with cold brine and close the jars with metal caps and place them in a cold room. Such tomatoes are stored for 2 – 3 years.
Salted Green Tomatoes
Have you ever tried green tomatoes? One should know that green tomato canning is also possible. Each kilo of green tomatoes and 1 l of brine requires the following ingredients:
- dill seed – 50 gm;
- 1 -2 leaves of black currant leaves ;
- 4 – 5 leaves of cherry;
- sugar – 1 tablespoon;
- common salt of coarse grinding – 2 tablespoons;
- 12 – 15 peppercorns.
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Brine cocking
Dilute sugar, salt and pepper in water, add spicy leaves and seeds. Cover green tomatoes with hot boiled water. Now you need to cut a little of the bottom of the stem and start laying them in clean and scalded 3 l jars. Pour out cool brine and close the jars with capronic caps. Store tomatoes at room temperature within 4 – 6 days. Then put them away in a cellar (fridge).
Salted Tomatoes. Dry Cool Pack Method
The only disadvantage of dry cook pack method is crumpled tomatoes. However, it has a fantastic taste of real spicy tomatoes, being canned naturally.
Ingredients:
- tomatoes;
- salt;
- horseradish leaves;
- dill;
- cherry leaf;
- currant leaf.
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Cooking
It is very easy to can tomatoes using this cold pack method. Cut the tomatoes at the bottom and lay them in a big bucket. Coat tomatoes with common salt and put leaves of horseradish, stems of dill, cherry and currant leaves. Add a pack of salt per 2 kg of tomatoes.
After this coat the tomatoes with horseradish leaves and put a wooden plate from above. A bucket should be pressed at the end. At first leave tomatoes in a warm place during one day and then take outside in the cold but don’t freeze them, so they could keep all of their vitamins and minerals. You will find these tomatoes very tasty and useful.
Now you know different ways to can tomatoes in a short time. These tips will help you to get additional minerals and vitamins in winter. Bon appetite and good luck in cooking!
