Canned Pepper Tomato Ingredients
- Red tomatoes 2.5 kg.
- Red hot bitter pepper 1 piece
- Sweet red capsicum 1 piece
- Black bitter pepper (peas) 10 pieces
- Black allspice (peas) 5 pieces
- Fresh parsley (root with herbs) one small bunch
- Fresh carrot 1 piece
- Acetic essence (80%) 4 teaspoons
- Drinking water 1 liter
- Salt 20 grams
- Sugar 30 grams
- Main ingredients: Pepper, Tomato
- Serving 8 servings
- World Cuisine
Inventory:Gas stove, Glass jars (3 l.), Seaming machine (manual), Tin covers, Cutting board, Sharp knife, Pan, Tablespoon
Cooking canned tomatoes with pepper:
Step 1: take the tomatoes.For canning we take ripe red tomatoes medium size. They must be without any visible damage. Rinse them thoroughly under cold running water. Next, we need clear vegetables off the skin. To do this, take a sharp knife and carefully make a small cruciform incision at the base of the tomato, but carefully, do not cut the flesh of the fruit itself. Having made incisions in all the tomatoes, put the vegetables in a pan in one layer and fill them completely with boiling water on 10 - 20 seconds. After this time, the corners of the skin from the cuts should twist. Next, carefully drain the hot water and fill the tomatoes with cold running water. We clean chilled tomatoes, slightly pulling the curled edges of the skin with the blunt side of the knife. Put the peeled tomatoes aside.
Step 2: take the pepper.
Step 3: Step 3: prepare the carrots.
Step 4: add the parsley.We thoroughly rinse parsley with root under cold running water. Next, on a cutting board coarsely chopped parsley with a knife, and the root is necessary cut into circlesno more than 0.7 cm.
Step 5: prepare the brine.
Step 6: put the vegetables in jars.In advance prepared clean cans we put the vegetables prepared for canning in the following sequence: first, peeled tomatoes. It should be laid carefully so as not to damage the tomatoes. Then, peeled and halved hot and sweet red capsicum, then sliced carrots and parsley root and coarsely chopped parsley, then put in the jar black bitter and allspice (peas). Then necessary pour in vegetables chilled pickle. Next, put the jars in a large pot with warm water, so that the water covers them more than half. We put the pan on a gas stove and bring water to a boil over medium heat. We sterilize yet 20 minutes. Then, carefully take out jar from the pan and add vinegar essence to it (80 %) Further, roll up the cans sealed manual machine with sterilized tin lids. Sterilizing them is very simple. To do this: put tin lids in a pot of boiling water on 5 to 10 minutes, then carefully remove them. The main thing is to achieve tightness. The lid should not allow air to enter the can. Check it out turning over rolled up jar lid down. If the fluid does not leak, then the can can be sent for storage. Canned Tomatoes with Peppers Ready!
Step 8: serve canned tomatoes with pepper.You can serve canned tomatoes with pepper through two month. This appetizer is perfect for meat dishes or as an independent dish. Enjoy your meal!
- - Tomatoes with different degrees of maturity must be preserved separately.
- - The strength of the preparation of the brine for canning tomatoes directly depends on the degree of ripeness of the fruit (for more mature fruits, a more salted brine is prepared).
- - Until the rolled can is completely cooled, it must be kept at room temperature and only after a day can you transfer it to the pantry or cellar.