If you have not yet tasted canned tomatoes with grapes, be sure to prepare them according to the recipes offered below and enjoy a wonderful and piquant taste. Both tomatoes and grapes are simply excellent. In the first recipe grapes with natural acidity acts as a natural preservative, and therefore we do not add vinegar or citric acid.
For preserving cherry, add a little citric acid , so you can take the most sweet grapes, ideally pitted.
Marinated tomatoes with grapes - recipe for winter without vinegar
Ingredients:
- fresh tomatoes - 1.4 kg;
- white grapes - 0.3 kg;
- salt, not iodized - 30 g;
- granulated sugar - 50 g;
- cloves garlic - 2-3 pcs .;
- dill umbrella - 1 piece;
- parsley (herbs) - 4 branches;
- cherry leaves - 4 pcs .;
- black currant leaves - 3 pcs .;
- Bulgarian sweet pepper - 190 g;
- black and sweet pepper (pea) - 5 pcs .;
- medium size laurel leaves - 2 pcs.
Preparation
Initially, prepare leaves and twigs of necessary greenery. We rinse them, dry them and put them on the bottom of a dry and sterile jar. There we send sweet pepper. It must first be rid of seeds and pedicels and cut into several lobules. Garlic cloves are cleaned, cut in half and thrown into the jar. Add with it the peas of black and fragrant pepper and laurel leaves.
Now turn of tomatoes and grapes. My tomatoes are dried and put into a jar, alternating with small fragments of clusters of white grapes. The latter in this case should not be too sweet. In extreme cases, you can take a little unripe clusters. Fill the filled jar with steep boiling water, cover with a sterile metal lid and leave for about twenty minutes. After the lapse of time, the water is drained into a saucepan and placed on a plate for heating. At this time in each three-liter jar we pour on one tablespoon of salt and two tablespoons of granulated sugar.
After boiling the water in a saucepan, boil it for about five minutes, pour it back into the jar, immediately cap the lid and turn the vessel with a blank under a warm blanket or blanket for slow cooling and self-sterilization.
Canned cherry tomatoes with grapes for the winter
Ingredients:
- cherry tomatoes (without twigs) - 1.1 kg;
- white grapes - 0,4 kg;
- salt stone not iodized - 50 g;
- granulated sugar - 50 g;
- citric acid - 10 g;
- cloves garlic - 2-3 pcs .;
- dill (herbs) - 0.5 pencil;
- parsley (herbs) - 4 branches;
- cherry leaves - 4 pcs .;
- black currant leaves - 3 pcs .;
- Bulgarian sweet pepper - 190 g;
- black and sweet pepper (pea) - 5 pcs .;
- medium size laurel leaves - 2 pcs.
Preparation
For preserving cherry tomatoes with grapes, we remove tomatoes from twigs, remove from the peduncles, and tear grapes from the grapes. At the bottom of sterile glass jars we lay leaves of cherry and currant, as well as twigs of parsley and dill. All greens must be rinsed and dried beforehand. We also throw in the jar a pea of black pepper and fragrant leaves, laurel leaves, slices of Bulgarian pepper, previously peeled from seeds and peduncles. Then we send the peeled and cut in half garlic teeth.
Now rinse and dry cherry tomatoes and grape, and then lay them in cans. Pour after that the contents of the cans of steep boiling water and leave for about fifteen minutes. After a while, the water is drained, measuring its volume at the same time. For one liter of the merged liquid, add two tablespoons of sugar and salt, and after it boils, also a teaspoon of citric acid.
Fill with a boiling marinade of cherry with grapes in jars, we seal with lids and put the bottom up under a warm blanket or a blanket for natural self-sterilization.