Tomatoes can be preserved not only in their own (tomato) juice (in pulp), but also in apple. Of course, such a product will have a completely different taste. A remarkable difference of this recipe is also in the fact that tomatoes are marinated without vinegar, which is very suitable for people with high acidity. The recipe also does not have sugar, which is also an advantage. Preserving agents are natural substances (fruit acids and sugars) contained in apple juice. Of course, to get a tasty and healthy dish you need to use natural apple juice home-made. Tomatoes are preferable to choose red ones that are not large, not watery, ripe and dense; autumn varieties are most suitable for this.
Recipe for tomatoes canned in apple juice
Ingredients:
- tomatoes - how much does a 1-liter can hold;
- apple juice fresh light (better from green varieties of sweet and sour apples) - about 1 liter;
- table salt - about 1 tbsp. spoons;
- hot red pepper - 1 pc .;
- garlic - 3-5 denticles;
- cloves - 2-3 inflorescences.
Preparation
First we will prepare tomatoes, they should be without flaws and damage, dense, ripe. We will wash them thoroughly with cold water, let them drain. Make a 2-4 puncture with a toothpick at the base of each fruit. Put the garlic and pepper on the bottom of the sterilized jar (with a stem or peeled, as you like). On top carefully, without effort put the prepared tomatoes.
Boil the water and fill it with tomatoes and let stand for 8 minutes, then drain the water. Repeat the procedure with boiling water and drain the water again. We fall asleep in cans of salt and add a carnation. You can add scented peppercorns (pieces 3-8), little by little coriander seeds, caraway seeds and / or fennel - according to your taste.
Apple juice can be brought to a boil, and it is better to hold it for 30 minutes on a water bath, so we will keep all the useful substances and do not destroy the vitamin C contained in the juice. Fill tomatoes in jars with hot juice prepared by any of the methods.
In exactly the same way, with the same proportions, you can prepare pickled tomatoes not only in apple juice, but also in its mixture with grape juice or in pure grape juice. Of course, the juice should be homemade, wrung out of light, better wine varieties of grapes. The juice should not be macerated, that is, received immediately after pressing (not standing on the cake with pits), otherwise the headache will be ensured. The juice of grape varieties Rkatsiteli, Noa gray, and Pinot gris, it is better not to use it - it will be tasteless.