Tomato wedges, in vegetable crumbs, canned

[People - lappl1]

Tomato wedges, in vegetable crumbs, canned

Category: Blanks

Ingredients
Tomatoes of different ripeness, different sizes and colors	1 kg.
Hot chili	1 PC.
Sweet pepper	2 pcs.
Fresh garlic	1 head
Fresh herbs (parsley + dill + green basil)	1 bundle
Vinegar 6-9% (apple cider)	50 ml.
White sugar	50 grams
Coarse rock salt	1 tbsp. l. with a slide

Cooking method

• I fulfill the request People - lappl1 .
• Perhaps someone else will find this method of canning a tomato useful.
• Once again I decided to please our local grannies in the market, bought a little different tomatoes from them, took them home - and began to think and wonder where to attach them)))
• 
• I saw the recipe for these tomatoes on the internet, or rather a photo of a tomato in a vegetable crumb called "Korean tomatoes", but the cooking method is usual, for the refrigerator. Most of all I liked the photo of tomatoes, and I make similar tomatoes myself for the current use, in a slightly different version, for example these:

• Quick pickling cherry tomatoes "for one clove" (Admin)

• In the recipe, I indicated the amount of ingredients "as in the original".
• I got 4 kg. multi-colored tomato, therefore I have this recipe:
• Tomatoes - 4 kg.
• Chili pepper - 1 pc. large
• Sweet pepper - 8 pieces of different colors (red and yellow)
• Fresh garlic - 3 heads
• Fresh herbs (parsley + dill + green basil) - together with a small bunch
• Apple cider vinegar - 200 ml.
• White sugar - 200 grams
• Coarse rock salt - 4 tbsp. l. with a slide.
• Go…)))
• Rinse tomatoes and all vegetables and herbs under water and dry. Peel and chop coarsely.
• Peel the garlic, get the garlic cloves not spoiled.
• Cut the tomatoes into 2-3-4 pieces, depending on their size and ripeness, and put them in a bowl.
• 
• Garlic, bell peppers, chili peppers, herbs, put in a blender bowl and beat until medium crumble.
• 
• Add the resulting crumb to the tomatoes, add salt-sugar-vinegar.
• 
• Stir gently to avoid damaging the tomatoes.
• Let the tomatoes stand for about 30 minutes, so that they have time to partially salt, soak in spices - but do not flow, do not have time to give a lot of juice.
• Be sure to taste the juice, and evaluate what is missing in the marinade, at this stage you can correct and add something.
• Everything was enough for me, except for one thing - a piece of nigella, it was very tasty)))
• 
• Arrange the tomatoes in jars, cover and sterilize.
• 
• I sterilize canned food cans with steam as shown here: My "cannery" - making life easier when canning at home
• Banks of 500 ml. sterilize for 5 minutes, this is quite enough.
• After sterilization, remove the cans from the pan, tighten the lids tightly, and set to cool on the lids until they cool completely.
• I do not cover the jars with warm blankets or other warm items. The tomatoes are tender, and so they went through hot shock therapy, so I let them cool down quickly so that the vegetables do not overheat inside, and remain intact inside, and not soft "rags".
• 
• 

Cooking program:

handles

Note

Tomatoes have been standing for a week, the flight is normal!
The only inconvenience is when you lift the jar, the vegetable suspension rises, and the marinade becomes cloudy in this vegetable "dust". I will not touch it, let it ripen until the required hour "X".
It will be interesting to put tomatoes of different colors in a salad bowl - beautiful!
Delicious blanks for you!

[Tatyana]

Tatyana, about another recipe. And most importantly, on time. I took it to the bookmarks.

Tatyana, great recipe! I will definitely try!

[Girls]

Girls, to your health!
We are not afraid of the gray wolf - we will preserve sliced ​​tomatoes

[Admin]

Admin,
Tatyana, what is it

All but one thing was enough for me - a piece of blackie, it was very tasty)))

I'll bookmark the recipe, maybe I'll do it this year.

[Katyusha]

Katyusha, I will be glad if the tomatoes are to your taste

I fulfill the request of Luda - lappl1.

Lord, how nice it is to read at the very beginning of the recipe that it was laid out at my request! Tanya, thank you so much - and for fulfilling the request, so quickly! And for the recipe itself! You know, this is exactly what you need. I made some chopped tomatoes, but just pickled ones. I was missing something in them. The husband devoured them and praised them (well, he is generally a tomato soul). And now I realized what I was missing - just this crumb ... I just imagined the taste.
I have everything for the recipe, except for the tomatoes - I took off six buckets today and gave it to my son - it will take it to mom and friends. And she sighed with relief - for 2 - 3 days I will have a break in tomato preparations. But there is still a lot hanging on the bushes - in a couple of days they will ripen, then I will immediately make your tomatoes.
Tanya, as always, I have questions.
I see you left the tails on the tomatoes. Is it on purpose? Or does it seem to me?
Can you replace vinegar with 9% table vinegar? If so, how much?
If I sterilize in water, is the sterilization time the same - 5 minutes? And this time to count down after boiling? I will do it in 0.7L cans. Increase the sterilization time?
Thank you, Tanyusha, again! Thank you very much !

[Admin]

Admin, thanks for the recipe, I take a note - I often make cut ones, but I've never met such an interesting "crumb".

Where there are tomatoes, there I am, as here! The recipe with a twist, I immediately wanted to cook it, so I'll do it in the near future! Thank you, Tanyusha, for a real anthology of healthy and tasty preparations!

[Girls]

Girls, THANK YOU!
Vegetables and herbs are more fragrant with "crumbs", and penetrate into tomatoes faster, and flavor appears faster.
I tasted it after 30 minutes - the marinade appears immediately, salt and garlic, and herbs with basil - everything in moderation

And just do, I'm looking forward to when the tomatoes run out, I have a couple of tomato recipes in my head spinning

[Luda]

But there is still a lot of it hanging on the bushes - in a couple of days they will ripen, then I will immediately make your tomatoes.
Tanya, as always, I have questions.
I see you left the tails on the tomatoes. Is it on purpose? Or does it seem to me?
Can you replace vinegar with 9% table vinegar? If so, how much?
If I sterilize in water, is the sterilization time the same - 5 minutes? And this time to count down after boiling? I will do it in 0.7L cans. Increase the sterilization time?

Luda, to your health!
It's great that there will be more tomatoes, there is something to preserve, and this must be done

The tails hold tightly to the tomatoes, I decided not to tear them off - I'll see what happens next, I hope the tails will look original in a salad bowl - tomatoes of different color and with tails

I use apple cider vinegar, and it is 6-9% acidity to taste.

I have worked out the canning scheme and it works successfully.
The water should boil, along with the cans, and then stand the 500-700 ml cans. 5 minutes! 1000 ml each. 10 minutes. Then remove from the pan and screw tightly.

[Admin]

Admin,
well, that is, like this ??? what is it to me now? razorvatstsa ??? between sun-dried zucchini, Nezhinsky cucumbers and tomatoes in crumb ???
carried to bookmarks!
yah! eight more hands and about 30 hours in a day ...

Nuuuuuu, now is such a time when the whole year the family will be well-fed and happy
We'll have to work a little

Tanya, thanks for the answers! All clear!

Except five minutes for a couple ...

I have worked out the canning scheme and it works successfully.

I read your topic about the cannery several times. But I’m scared to sterilize something for a couple. Actually, not even that ... I'm afraid to sterilize for 5 minutes from a cold state.And the question arises, why, if you put jars in water, let the water boil, and then start counting only 5 minutes? And when something is not clear to me, I become a conservative until everything fits together in my head. Until it did not dock for me.

[Luda]

Luda, I have already described so much in different recipe topics "for a couple" that I could "not finish writing" somewhere

And just, with a couple, it is much easier and more convenient to sterilize jars. Perhaps the first time is scary, to leave the usual method.
You can do this in a small saucepan, for one can, and then go through the whole stage and understand "but I need it" I think, after such a test of the pen, it will be "necessary" throat in boiling water, and shake with all your heart, how and how to get hot cans out of hot water, and how not to drop them on the floor.

Once again, point by point - write down
- put the pan on fire. the size of the pan is such that the jars can be placed in it (as much as needed), and cover the top with a lid or a convex bowl.
- put a grid-support for pots on 3-4 legs in the pan for strength.
- pour enough water to cover the grate a little.
- start heating the water, and when the water warms up to warm (you can even pour hot water from a kettle), put the cans of canned food on the wire rack.
- cover with a lid or bowl on top.
- we monitor the boiling of water in the pan, it will take about 2-3 minutes (there is not enough water in the pan). After the water boils, sharp vaporization begins, and the cans warm up.
- we track the time for 5 minutes (if there are 500-700 ml jars in the pan.)
- open the lid-bowl, take out one can, and put it on the board, tighten the lids, and put them on the lid. When you take out the jars, they are completely warmed up, hot, the vegetables have changed color (as it should be), but not overheated or cooked until soft. The cans are wet, covered with moisture from steam, in drops of water.
And you can put the next batch of cans in the pan - the grate is already warmed up, the water will quickly boil a second time
And the process goes so fast that sometimes the water does not have time to boil away, you can have time to make 3-4 cans. And if it starts to boil, then you can always add a little water from the kettle, about about a glass, even less.

At the same time, the hands are safe, there is no hot steam, and the cans are also safe. And there is no need to be afraid!

Try to do it once Oh, I wrote the text longer

Once again, point by point - write down

Tanyusha, dear, forgive me for straining you. But I put everything on the shelves in one place. Right now I will copy it to my computer, and tomorrow I will rewrite it in my notebook according to the blanks. It seems to me that at first I did not catch this moment:

start heating the water, and when the water warms up to warm (you can even pour hot water from a kettle) we put cans of canned food on the wire rack. - cover with a lid or bowl on top. - we monitor the boiling of water in the pan, it will take about 2-3 minutes (there is not enough water in the pan). After the water boils, sharp vaporization begins, and the cans warm up.

After all, while the water is boiling, the jars are heated + another 5 minutes. Right? Now something has cleared up. In practice, I will fix it, then everything will be settled.
And I'll start, like you, in the theme of the factory, with non-female cucumbers.

how and how to get hot cans out of hot water

I have a jar pulled out of a pot. I remember where I got it from, but I've been using it for 20 years. and with these moves, she hid in some kind of box (not all have been unpacked yet). I've rummaged everything, I won't find it. Therefore, when my husband is not (on the shift), I do not erase. And so he gets me out of the boiling water cans. UzhOs !!!
So this method aroused such interest in me that I could do without it.
Thank you, Tanyusha, once again for explaining so quickly and clearly!

[Luda]

After all, while the water is boiling, the jars are heated + another 5 minutes. Right? Now something has cleared up. In practice, I will fix it, then everything will be settled.

Luda, there is very little water in the pan under the wire rack, it boils quickly, and if you pour boiling water from the kettle, then just do it soon!
During this time, the banks do not have time to warm up to hot inside, for this full steam is not enough. But when there is a lot of steam, the water boils, this is where steaming-heating begins, vegetables even begin to change color.

Start and observe the whole process - then it will become much clearer when you yourself understand the essence of the process

Now you can't make me rinse cans in hot water

It is also convenient to sterilize cans in an airfryer, just dry the process! Time 15 minutes, at 150 * C - and you're done!
Only my airfryer pan is too small, but I don't have an expansion ring. Sorry!

Start and observe the whole process - then it will become much clearer when you yourself understand the essence of the process

Well, everything, eloquent, persuaded! The next preservation is only for a couple! Then I will report back. Thank you, Tanyusha!

It is also convenient to sterilize cans in an airfryer, just dry the process! Time 15 minutes, at 150 * C - and you're done!

A new airfryer was sold in May on OLX for 4000 tenge (800 rubles). I wanted to buy it for tea and preservation. But from here to the city is problematic to travel. Need to see if they haven't sold it? In general, a lot of air grills are sold by private traders - apparently they bought it, but they did not understand why they needed it. And they do not sell dearly. If not in this harvesting season, then in winter I will definitely buy.

[Luda]

I wanted to buy it for tea and preservation.

Luda, if you decide to buy, then look at a large-volume pan, so that 3-4 cans fit, and that there is an expansion ring, for tall cans

Good luck, good and tasty blanks, easy process!

[Tanyusha]

Tanya, thank you! And for the wishes and advice on the hypertension. I'm like a cat in oranges in them - I don't understand anything. Now I know.
And to you, Tanya, good luck in our procurement business. And just for life!

Added Sunday 21 Aug 2016 08:13 PM

Tanyusha, I am now rolling up the tomatoes (I collected them for 5 jars), so I don't have as much juice as you have in the photo to top it up. And when I laid it out in the jars, and now, after sterilization, 3/4 of the jars were right there. And I thought that I had very good. juicy tomatoes. Surely you don’t need any marinade?

Added Sunday 21 Aug 2016 08:28 PM

Here's what happened

[Luda]

Luda, soft tomatoes must be handled very carefully, they just strive to spread out without recovery. And that's why I never press them in the bank, I do not ram - how and how much it fits into the bank, so much will be.
And sterilization is fast, 5 minutes will be enough.

If my marinade is not enough, for any vegetables, and cucumbers and tomatoes, I make my pickle pickle for pouring, in addition.
I pour water into a saucepan (if possible, I mix it with my own juice-marinade from cucumbers and tomatoes), let the water boil, add a little salt-sugar-vinegar, boil for 1 minute, and add jars with this marinade to cover the vegetables. And then sterilization in a convenient way in the usual way.
Since the original marinade has received enough in the proportions of salt-sugar-vinegar, I am preparing a new marinade with a small amount of additives, so as not to lose the spices in the marinade, not to reduce them.

Here, something like this Write letters

If my marinade is not enough for any vegetables, and cucumbers and tomatoes, I make my pickle-pickle for pouring, in addition.

Tanyusha, I understand ... I'll take it into account for the future. And what to do with these? Standing upside down now - cooling down.

soft tomatoes must be handled very carefully, they strive to spread out without recovery. And that's why I never press them in the bank, I do not ram - how and how much it fits into the bank, so much will be.

I didn’t ram - I put in how much it turned out. And they did not seem to be flattened, and lie in slices. They just began to lie denser in jars.

[Luda]

And what to do with these? Standing upside down now - cooling down

Luda, well now - let them cool down further Well, you can boil the potatoes and open them, and you will try what happened to your taste
Apparently, you already have very soft tomatoes, from such it is good to make mashed potatoes for lecho, pouring a tomato.

[Tanya]

Tanya, so I have already tried, though raw - I have a little left. delicious! Well, just really, really!

Apparently, you already have very soft tomatoes, from such it is good to make mashed potatoes for lecho, pouring a tomato.

Yeah, not tough ...
You know, I remembered that when I made just pickled chopped tomatoes (in Russia - I wrote about this before), I did the same. Nothing was perfect. And my husband ate with pleasure. It was also half a can. So I will not open anything - let it be as it is. Looks nice. And I'm not going to serve in a can, but in a salad bowl, so everything is OK.
And next year I will specially plant dense varieties of tomatoes. And then I have them now for conservation och. lacks. Thank you, Tanyusha, for your answers, support and recipe. I copied it into a book. And made notes. I will do more. Maybe this year, if we buy thick tomatoes.

[Luda]

Luda, then if you know in advance about your tomato "trouble", tomato weakness, then it may make sense to immediately fill the jar with tomatoes more densely, let them drown themselves, and the jar will turn out fuller, let it turn out half-finished - well, delicious

I ordered such soft tomatoes for Tuesday, so that they have a lot of juice, thin-crust - I will cook mashed potatoes for lecho. And for eggplant caviar it will be good, where you need a lot of sauce and the tomato is redder.

Tanyusha, and this idea is to trample. And, really, it will still be very good. delicious. Thanks for the idea!

I ordered such soft tomatoes for Tuesday, so that they have a lot of juice, thin

Eh, would you be closer. I would give you as many of these as you like. The juice from them turns out to be awesome! Well, in your topic of tomatoes in their own juice I have already boasted of this.
And I will also do lecho, but a little later - the peppers have just begun to sing, that is, they turn white and blush depending on the variety.

Eh, would you be closer. I would give you how many of these you want.

Yes, you have already brought you too far from us And your tomatoes are notable, fully ripe

Can I bring my own 5 kopecks? I did it too, I could not resist .... The tomato for the salad is 4kg. I ran the greens with peppers and garlic through a meat grinder with a large wire rack. And I also added butter. Well, I just can't repeat the recipe .... I'll always make a gag. It turned out very tasty, I already licked a bowl of rye bread

[Valyusha]

Valyusha, to health
I, too, stood with my nose in the basin for a long time, smelled everything, inhaled the aromas, caught tomatoes with my hands

I'm glad I pleased you with the taste

Phew, finished now. Made from 2 kg of tomatoes. It turned out about 3 liters. I adapted a mantizhnitsa (or a cooker?) For conservation. The tomatoes were strong, but I was still afraid that they would not be salted evenly, because the salt-sugar should also dissolve. She mixed it several times. I am sure that it will be tasty, fragrant, moderately spicy. Thank you Tatiana! Will these tomatoes be kept at home? The brine in the jars is also not "to the eyeballs".

[Jeanne]

Jeanne, to your health!
Now I have cans in my room, I stand it for a month and watch them.
These tomatoes are also standing, today I poked my finger in the lids

And the tomatoes smell really delicious!

Tanya, I just looked - there was more brine in the cans! Are the tomatoes still giving out juice?

Maybe! Tomatoes are cut, there is no peel in this place.
Now the marinade will exchange places with tomato juice, and everything will stop - there is nowhere to pour above the closed lid
For this reason, I like to pickle tomatoes with a strong crumb, so that it is not watery later.

The jars were cold, turned over. All right! But each tomato is in brine!

That's good!
Now we put the jars in quarantine for a month, and observe their behavior
Then you can put them away in storage.

I have a whole battery of cans in my room in quarantine

Likewise! I still rolled up tiny cucumbers according to your recipe! It's okay for now! Brine is like a tear! I watch every day!

[Tatyana]

Tatyanaand I did! Only with vinegar I did it - only balsamic turned out to be at home, but I checked everything and bought it for the recipe, but forgot about the vinegar I cleaned the basin deliciously with a crust of bread! The husband also took a sample - now the main question is: when to open and eat? Is 2-3 days enough for salting? Or take longer home
Made for 2 kg, it turned out 5 jars of 0.8-0.7 liters.

[Natasha]

Natasha, I am so happy for you, and especially for your husband.The tomatoes are very tasty, there is something to wait for my husband

Wait a couple of weeks, let it be salted well, especially inside. Sliced ​​tomatoes, so in a couple of weeks they should be salted warm

Thanks for the quick response

Sliced ​​tomatoes, so in a couple of weeks they should be salted warm

Well, there will be a riot at home But let's try to wait: girl_in_dreams: Maybe at least one jar survives until the final salting

Well ... then you just had to straight from the basin, standing at the table - oh, delicious, a bit of a bite

[Admin]

Admin, have already opened and one jar has been crumbled Of course, they were not salted to the end, but still insanely tasty! Thank you so much for the recipe! It will be necessary to urgently do more

[Natasha]

Natashahow happy I am for you, your impatience is glad to hear the reviews
Of course, add some salt

[Admin]

Admin, Tatyana, I make your tomatoes, the smell from the filling is very fragrant, I also added celery greens, I really like it in tomatoes.
Thanks for the recipe and special thanks for the cannery

[Olya]

Olya, to your health! Hope you like the crumb in taste and use
And one garlic with basil was enough for me to taste

Of course, add salt

I came to swear to obscene delicious! Today I made another 2 kg of tomato according to this recipe. The husband asked that so little ?!

[came to swear]

I came to swear deliciously delicious! Today I made another 2 kg of tomato according to this recipe. The husband asked that so little ?!

My first reaction is that the banks are bulging
If your husband said "little", then jump to the market, to the garden, for tomatoes, do not miss the moment That there are 2 kilos of tomato - minuscule!
There should be a lot of yummy, winter is long and cold

Natasha, good health, delicious winter!

Closed 2 cans + balance. Let's try to unsubscribe.

The leftovers have been tasted today - I'll try to make it deliciously this year.

[Lily]

Lily, to your health! The marinade is delicious - personally checked

I closed one portion for testing, it turned out 3 jars of 0.5 liters, although there is already nowhere to put in the basement!
I also assigned cilantro to the basilica. In the south, we love all kinds of herbs, ants, and the more, the better! I am sure that the taste will only benefit! And what a smell it was ...