Tasty Canned Tomatoes for Winter
Ingredients
- 2 kg plum tomatoes (or any variety)
- 2 bell peppers
- 1 hot pepper (optional, if you like it spicier)
- small bunch cilantro
- small bunch basil
- small bunch parsley
- 1 medium garlic head
Brine
- 1 liter water
- 4 tablespoons sugar
- 1 tablespoon salt
Vinegar addition
- 2 tablespoons 9% vinegar per liter jar or 0.5 teaspoon 70% essence per jar
Preparation
Wash the tomatoes, peppers, herbs, and garlic thoroughly.
Prepare the herbs and garlic by chopping or leaving whole as preferred.
Make the brine by bringing water, sugar, and salt to a boil in a pot, then simmer until dissolved.
Sterilize the jars by filling them with water up to the shoulders and boiling for the required time.
Pack the jars with tomatoes, bell peppers, hot pepper if using, herbs, and garlic.
Pour the hot brine into the packed jars, leaving appropriate headspace.
Boil the liter jars for 10 minutes after the water starts boiling.
Add vinegar or essence to each jar and seal tightly.
Cover the sealed jars with a warm blanket and let them cool completely.
Tips
This recipe makes three liter jars; adjust brine quantities if scaling.
The tomatoes will be sour-sweet and ready to eat after a day, but they are meant for winter storage.
