Canned tomatoes and apples for the winter. Tomatoes with apples for the winter Tomatoes with apples and garlic
Delicious tomato and apple recipes for winter preparations look for the site on the site. There are wonderful sauces with garlic, bell pepper, curry and mustard. And spicy spicy adjikas, and delicious appetizer salads, and vitamin tomato juices, And vegetable caviar with zucchini and eggplant, pasta and borscht dressing, and even jam. Try several and choose the best one for yourself!
The best sauces, juices and caviar are obtained from the ripest and juiciest tomatoes (unless the recipe specifically calls for green tomatoes). Apples, on the contrary, should be chosen from hard and sour varieties. Before cooking, be sure to wash vegetables and fruits, cut off damaged areas and stems, and remove the core of apples.
The five most commonly used ingredients in tomato and apple recipes are:
A simple recipe for tomato apple sauce:
1. Cut the prepared tomatoes, apples and onions into cubes.
2. Pass the garlic through a press.
3. Mix ingredients.
4. Add seasonings and sugar.
5. Add salt.
6. Put on fire.
6. Readiness to move on to the next stage is determined by the bow. Its pieces should become transparent.
7. Then, using a blender or any other device, bring the mixture until smooth.
8. Put on the fire for another two-thirds of an hour.
9. Pour in vinegar essence.
10. Boil for another quarter of an hour.
11. Roll into sterilized jars.
Five of the fastest tomato and apple recipes:
Helpful Tips:
. The spiciness of the sauce can be adjusted by the amount of hot ground pepper added.
. The longer the ingredients cook, the easier it will be to turn them into a mushy state.
. The sauce goes well with meat and vegetable side dishes. Can be used instead of mayonnaise when making sandwiches.
Every lover of simple dishes can preserve tomatoes and apples in marinade according to the proposed recipe. delicious preparations home harvest of vegetables and fruits. Cooked tomatoes according to this recipe go perfectly with poultry and meat dishes, and can also be the basis for a wonderful sauce. The quantity of products is designed for five liter jars.
Canning is fairly quick to prepare, so make sure you have all the ingredients you need before you start.
Recipe for canned tomatoes with apples in marinade
You will need (for 5 liter jars):
- tomatoes – 3.0 kg,
- garlic – 5 cloves,
- apples – 5 pcs. (1 piece for each jar),
- water for marinade - 2 liters,
- coarse salt - 4 tablespoons,
- sugar – 2 tablespoons,
- vinegar 9% - 5 tablespoons (1 tablespoon per jar),
- bay leaf – 5 pcs. (1 piece in each jar),
- black peppercorns – 15 pcs. (3 pcs per jar)
- cloves – 5 pcs. (1 clove in each jar)
- herbs: dill and/or parsley
Preparation:
- To minimize damage to vegetables during canning, choose medium-sized tomatoes - the smaller the better. The tomatoes should be ripe, but not soft. Take any apples of your choice - but it is better to take sweet and aromatic ones, not wrinkled or damaged. The sweeter the apples, the sweeter the marinade and tomatoes will be.
- Peel well-washed apples from seeds; the peel is not removed. Cut each apple into approximately eight pieces.
- Sterilize jars in advance: they can be sterilized with steam, or processed in microwave oven. Pour boiling water over the lids.
- To the bottom of each liter jar add dill and parsley, a clove of garlic. Fill the jars to the brim with tomatoes and apple slices; it is better to mix fruits and vegetables.
- Prepare two pans. One for the marinade: add salt, sugar, spices to the water, bring to a boil. In another, boil 6 liters of filtered water.
- Pour boiled water into the jars of tomatoes and apples, cover with lids and keep the canning under the lids for ten minutes, then drain the water. Immediately after draining the water, fill the jars with marinade, add 1 tablespoon of vinegar to each jar, and roll up the lids using a seaming wrench.
Canned tomatoes with apples in marinade will be ready in a week, but a more subtle taste will appear in about a month.
I’m sharing with you another recipe for pickled tomatoes, this time with apples. I always make tomatoes with apples, but I choose slightly different recipes. In this recipe it is better to use Apple vinegar, but I didn’t have it at home and had to take a regular one. If you use apple cider, you will need a little more of it than table cider. You can also use umbrellas instead of dill sprigs and add bay leaves to the jar.
Prepare the ingredients for preparing pickled tomatoes with apples for the winter from the list.
Wash tomatoes and apples under running water. Cut the apples into 4 parts, remove the stems and cuttings; you do not need to remove the seeds.
Wash the jar, no need to sterilize it, put sprigs of dill and parsley on the bottom, add peppercorns and allspice, sprinkle cinnamon.
Fill the jar with tomatoes, placing apples between them. You can also add some greens to the top of the jar.
Boil water and pour vegetables into a jar. Cover with a lid and leave for 15 minutes.
Then pour the water into a saucepan, add sugar and salt, bring to a boil and pour in the vinegar. Pour the hot marinade over the tomatoes and apples and roll up immediately. Turn the jar upside down, wrap it up and leave until completely cool. Marinated tomatoes and apples are ready for the winter.
Tomatoes for the winter are most often marinated with various vegetables and herbs. Usually they put it in jars with tomatoes. sweet carrots, bell pepper, cloves of garlic, onion rings, as well as sprigs of celery, dill, parsley, basil. All these products go well with tomatoes and are familiar to every housewife. But have you ever tried pickled tomatoes with apples? This taste cannot be compared with anything: apples give tomatoes an unusual, delicate taste and aroma. And they themselves turn out so appetizing that it’s really hard to tear yourself away. Today's recipe is about how to make canned tomatoes and apples for the winter.
Apples that taste sour are suitable for pickling. You can even take fruits that are not ripe, with dense pulp, which will not lose their shape when cooked in jars. And not all tomatoes are suitable for canning. Select firm, firm fruits. Varieties with thick skin and fleshy, not juicy pulp are suitable - Salting delicacy, Admiralteysky, Evgenia.
Tomatoes and apples are prepared with vinegar without sterilization.
The ingredients indicated in the recipe are for 2 liter jars.
step by step photo recipe
Ingredients:
- ripe tomatoes – 1 kg,
- green apples 3 – 4 pcs.,
- garlic – 2 cloves,
- dill 2-4 sprigs,
- bay leaf – 2 pcs.,
- black pepper (peas) – 10 pcs.;
Marinade for 1 liter of water:
- rock salt – 40 g,
- granulated sugar – 100 g,
- vinegar 9% - 1 tbsp.
Cooking process:
Sterilize canning jars. There are several ways. If you plan to roll a lot of cans, then it is advisable to bake them in hot oven. If you only need to sterilize 2-3 pieces, then pour 2 tbsp into the jar. regular vodka or medical alcohol, rinse the glass thoroughly, then transfer the liquid to another jar. Do the same with the rest glassware for sunsets. In addition, metal lids also need to be sterilized.
Place peeled garlic (one clove in each), a few peppercorns, and two sprigs of fresh dill at the bottom of the jars.
Wash the tomatoes thoroughly under running water. Peel the apples and cut them into slices of any size. Place the prepared fruits, alternating, in jars.
Pour boiling water over the contents of the jars, cover with lids, and leave for about 20 minutes until cool.
Pour the cooled water into a saucepan, add salt, sugar, bay leaf, vinegar. Boil the marinade.
Pour it over the jars of tomatoes so that the liquid spills a little over the edges. Immediately roll up the dishes with metal lids.
Ksenia shared a photo recipe for preparing delicious tomatoes with apples with readers of the site.
Interesting fact about canned tomatoes Oh:
The tomato is deservedly considered one of the leaders in conservation.
More than half of all chefs in the world prefer to use canned tomatoes instead of fresh ones.
Canned tomatoes with Antonovka for the winter
(original recipe for pickling tomatoes with apples)
Canned tomatoes prepared this way have a wonderful aroma of tart apples. The recipe is, as they say, finger-licking good. And pickled apples are a very tasty snack.
And if instead of water you use the liquid that drains during cooking tomato paste, then the tomatoes turn out fabulous.
For a 3-liter cylinder we need:
Tomatoes – 1.4 – 1.6 kg,
Water or tomato liquid – 1.5 l,
Apples (Antonovka) – 0.5 kg,
Salt – 2 tbsp. l.,
Vinegar - 2 tbsp. l.,
Sugar – 2 tbsp. l.,
Black pepper – 5 peas,
Carnation – 5 inflorescences,
Allspice – 5 peas,
Dill inflorescences – 2-3 sprigs,
Currant leaf – 2 pcs.,
Celery greens - a sprig,
Tarragon - 1 sprig,
Garlic – 2-3 cloves (optional),
Horseradish - half a leaf
We prepare jars with spices and herbs at the bottom. We sort out the tomatoes, wash them, and let them dry. We also wash and sort the apples, cut off the “ugly sides”, cut into slices. And put them in jars layer by layer: tomatoes, apples, tomatoes, apples. The first time we fill it with boiling brine (the liquid that we have left after preparing tomato paste) or clean boiling water.
Leave the jars to cool almost until room temperature(for 25 - 30 minutes). Drain the liquid and boil again, adding sugar and salt. Add vinegar to the jars themselves. When the brine has boiled, pour it into jars, pouring a little to ensure maximum tightness of the contents. Immediately seal and invert the jars. We wrap ourselves in warm blankets so that cooling occurs as slowly as possible. Thus, we provide additional reliability; our cans stand perfectly all winter without exploding. That's all, the tomatoes with Antonovka are ready.
Bon appetit!
Interesting fact about tomatoes:
Surprisingly, the wild relative of the tomato in South America weighs no more than 1 gram.
whereas the fruits cultivars can reach up to 1.5 kilograms.
This is what a science like selection can do.
