Some housewives refuse to pickle, believing that vinegar is very unhealthy. To some extent, they are right, the bite is a synthetic product, and its use does not really affect the digestive system in the best way. This is especially true for people suffering from diseases of internal organs. I believe that vinegar in small quantities will not hurt, so I make blanks with this ingredient and citric acid... Pickled tomatoes with citric acid have a milder sweet-sour taste than vinegar. And it is also attracted by the absence of a specific sour smell in the jar with the finished product. The recipe itself is quite simple, does not require sterilization. Therefore, hostesses who are just beginning to comprehend culinary skills will definitely like it. The amount of ingredients indicated in the recipe is calculated for one liter jar pickled tomatoes.

Ingredients:

• tomatoes.
• garlic - 1 slice.
• bay leaf - 1 piece.
• cloves - 1 piece.
• black allspice - 4-5 pieces.
• water - 0.5 liters
• citric acid - 0.5 tsp.
• granulated sugar - 1.5 tbsp. spoons.
• salt - 1 tsp.
• parsley - 1-2 branches.

How to cook pickled tomatoes with citric acid:

First of all, prepare the cans for preservation. They need to be washed well with detergent, rinsed thoroughly. Then sterilize them over steam for at least 10 minutes. Boil the metal seaming lids for 5 minutes over moderate heat. Put spices at the bottom of the jars: each garlic clove, pepper, herbs, cloves, bay leaf.

It is good to marinate small tomatoes in liter jars, but for large ones, two - or three-liter ones are more suitable. Fill the jars tightly with washed tomatoes.

Boil water in a kettle at the rate of 0.5 liters for each liter jar. Pour boiling water over the tomatoes to the very top, cover metal lids and leave for 15 minutes.

Pour the cooled water into the multicooker bowl, add the ingredients for the marinade: salt, sugar and citric acid. In Soup mode, bring the brine to a boil and simmer for 2 minutes.

Pour the tomato jars with boiling liquid, seal tightly with metal lids. Then turn the containers upside down, cover with a blanket, leave for a day until they cool. With this procedure, you will kill two birds with one stone: gradual cooling contributes to better storage of the workpieces, and you can also easily check how well the jars are sealed.

Bon Appetit!!!

Best regards, Ksenia.

We will cook canned tomatoes with citric acid without sterilization - with triple pouring. What makes this preservation recipe more attractive to newcomers to preservation.

How to cook canned tomatoes with citric acid:

The first step is to prepare all the ingredients for filling the cans. My greens, and chop if necessary. We clean the garlic. We also clean the carrots and cut them into rings. We pour out the right amount black peppercorns.

I also wash the tomatoes, and prick with a fork near the stalk. This must be done so that the tomatoes do not burst when we pour boiling water over them.

At the bottom of sterile jars we put horseradish leaves, dill umbrellas, 3-4 cloves of garlic, chopped carrots and 3-5 black peppercorns.

We fill the jars with prepared tomatoes. Half filled jars, you need to shake them so that the tomatoes "shrink" a little and there is more free space. You can put some more dill and horseradish leaves on top.

While the tomatoes are infused, let's take care of the marinade. We prepare all the ingredients: salt, sugar, citric acid, measure the water.

Mix everything in a saucepan, cover with a lid, put on the stove and bring to a boil.

After 15-20 minutes, drain the water from the cans (we no longer need it) using the lid with holes.

Important: if you canning in two or three-liter jars, then pour boiling water over the tomatoes again, for 15-20 minutes! For liter and one and a half liter cans, one fill is enough.

After draining the water from the jars, immediately pour the tomatoes with boiling marinade. As you can imagine, the marinade should already be ready by this time. It is very important to observe the sequence in this recipe with fillings: if the water is drained from the cans, pour the next portion of boiling water immediately, and not after 5-10 minutes, so that the cans do not have time to cool down. Therefore, the boiling water in the kettle should always be ready.

We put the cooled jars with tomatoes for storage in the cellar, or pantry. By the way, canned tomatoes with citric acid are perfectly stored in the apartment, just remove them away from sun rays and batteries.

You can take a sample from a tomato no earlier than in a month: during this time they will be properly marinated and "make friends" in a jar with all the spices and herbs.

I wish you bon appetit, and tasty blanks from a tomato! As always, I look forward to your comments on the recipe. Subscribe to updates to receive new and delicious recipes to the post office.

The marinade is enough for about two liter jars, so it is better to immediately cook more in order to withstand in the time frame technological process conservation. But, from personal experience I will tell you that preserving tomatoes in liter jars is a thankless task: a tomato fits too little, and there are too many dancing in the kitchen with a tambourine with washing, sterilization and seaming of cans.

It is best to roll tomatoes into three-liter jars - this is quick and convenient, plus large-volume jars retain heat longer under a fur coat, which contributes to better sterilization, and there is less likelihood that preservation will ferment when stored in an apartment.

But our family is small, and it is not very convenient to store an open three-liter jar in the refrigerator. So I rolled the tomatoes into liters and one and a half liter cans, so that one time: opened and eaten.

Cooking canned tomatoes with citric acid without vinegar: a recipe with a photo from the Home Restaurant. Canned tomatoes with citric acid ...

Tomatoes with citric acid and cherry twigs

Each housewife has in her piggy bank the most successful recipe for winter preparation, which has been repeatedly tested over the years. This is what can be attributed to pickled tomatoes with citric acid and cherry leaves and twigs. Previously, pickling tomatoes, I tried to put as many different spices and herbs in a jar as possible so that the workpiece turned out to be tastier and more aromatic. But, having once tasted tomatoes without vinegar with cherry sprigs, I stopped running around the market in search of the necessary bouquet of herbs for pickling. Now it is enough to pick a few cherry branches and start canning.

Tomatoes without vinegar and sterilized with cherry leaves and twigs this recipe come out very fragrant, sweet and sour in taste. And using citric acid instead of vinegar for the marinade makes the tomatoes soft and velvety.

Pickled tomatoes with citric acid

recipe with cherry leaves and twigs

The amount of ingredients indicated in the recipe is calculated for 2 liter cans of tomatoes.

Ingredients:

• Tomatoes,
• Garlic - 2 cloves,
• Cherry branches - 2 pcs.,
• Allspice peas - 6 pcs.,
• Cloves - 2 pcs.,
• Water - 1 l,
• Citric acid - 1 tsp
• Granulated sugar - 3 tablespoons,
• Salt - 2 tsp

Cooking process:

Start the canning process by sterilizing the seaming cans. Place carefully washed containers in cold oven... Set the temperature to 150 degrees and bake the cans for 10 minutes. Once the moisture droplets on the walls have completely evaporated, remove the jars from the oven. Now they can be filled with ingredients. And the first to go to our course will go pepper, peeled cloves of garlic (one in each jar), cloves. Then place a cherry twig with leaves about 25-30 cm long in each jar.

Wash the tomatoes under running water, put them tightly in jars.

We will not sterilize the seams. But in order for the jars of tomatoes to not become cloudy during storage, they need to be steamed well. Boil clean water, pour boiling water over the tomatoes, leave for 15 minutes, covered with metal lids.

Pour the water from the cans into a saucepan or multicooker bowl. Add salt, sugar and citric acid. Bring the marinade to a boil.

Fill the jars with tomatoes with the resulting brine, tightly seal with metal lids.

In order to avoid such incidents as clouding and souring of the blanks during storage, turn the jars of tomatoes upside down and wrap them securely with a warm blanket. After a day, cooled tomatoes with cherry twigs can be put away for storage.

Tomatoes with citric acid for the winter recipe with cherry leaves and twigs. How to make pickled tomatoes without vinegar and aspirin step by step photo recipe

This recipe will interest, first of all, those hostesses who do not like to close their winter preparations with the addition of a preservative such as table vinegar. There are many reasons why people do not use vinegar in cooking, for health reasons doctors have strictly prohibited the use of vinegar, and someone wants to diversify with their preserves. children's menu in the winter period, therefore, he makes only natural preparations, but someone simply does not like vinegar.
In any case, there should always be an alternative, and indeed, it is quite possible to replace ordinary table vinegar with either fruit vinegar or citric acid in crystalline form. This is exactly the recipe I offer you so that you can make amazing delicious tomatoes with citric acid for the winter on a liter jar for your table, absolutely not using vinegar. You can still cook.
What I also like is that the tomatoes become very aromatic, with subtle notes spices and herbs, because in each jar I put fresh carrots, cut in half, slices bell pepper and fragrant leaves of garden shrubs. I also add garlic, dried cloves and other spices to balance the taste.
The method for preparing such a snack is quite simple and I think everyone is familiar with the double-pouring method. First, pour boiling water into the filled jars, and after 15 minutes we drain it and fill in the marinade. You can also cook.
The recipe is designed for 1 can, with a capacity of 1 liter



Ingredients:

- ripe fruits tomatoes (varieties such as "Cream" or "Chumak"
-1 kg.,
- dill - umbrellas or twigs - 2-3 pcs.,
- currant leaves - 2 pcs.,
- fresh horseradish leaves - 0.5 pcs.,
- fruits of black pepper - 3 pcs.,
- garlic - 2-3 cloves,
- buds of dried cloves - 2 pcs.,
- carrots - 0.5 pcs.,
- salad pepper - 0.5 pcs.

For the marinade:

Preservation can be not only tasty, but also healthy. To do this, citric acid must be added to it instead of vinegar. Thanks to such recipes, you can pamper the whole family with healthy snacks, as well as enjoy them. unusual taste... There are a lot of pickled tomato recipes, but each housewife has her own, which is her pride. And so, let's start cooking pickled tomatoes without sterilization for the winter with lemon and citric acid. Check out this one too.

- tomatoes - 1.5 kg;
- pepper - 2 pcs.;
- garlic - 2 cloves;
- lemon - 0.5 lemon;
- citric acid - 0.5 tsp;
- salt - 1 tbsp. l .;
- sugar - 4 tbsp. l;
- dill - 3 bunches;
- currant leaves - 3 leaves.




First you need to start preparing vegetables. To do this, take tomatoes, peppers, herbs and garlic, and rinse thoroughly. Vegetables should be chosen firm, without damage. Thus, they will look attractive and appetizing.
Banks and lids must be prepared in advance, for this they go through a sterilization process. Put greens, currant leaves and garlic in prepared jars.




Then put the tomatoes in the jar and add the lemon. Lemon fits 0.5 pieces per liter jar.




The jar should be filled to the very top. In the meantime, put the pot on the stove with water and bring it to a boil.
Then you should pour boiling water over the jar and let it stand until it cools. Then the water is drained into a saucepan and brought to a boil again. Very tasty and so.




Water is poured back into the jar and infused a little. After that, the water is again poured into a saucepan and brought to a boil.




Citric acid is added to the jar and poured with marinade.




To prepare the marinade, add salt and sugar to boiling water. Allspice and cloves can be added for flavor. Ingredients are calculated per liter of marinade. Try to cook these delicious ones too.




The cans can now be closed with lids. For reliability, the cans should be turned upside down and wrapped. For a day, preservation should be left alone. After that, pickled tomatoes will need to be removed to a cool place.
Pickled tomatoes without sterilization for the winter with lemon and citric acid are a favorite harvest in the winter. There are a lot of preservation recipes, the most important thing is to choose exactly the one that can become a frequent guest on the family table.
Each housewife has some secrets in stock that she can easily apply in her own kitchen. Thanks to them, it becomes possible to surprise not only the family, but also the invited guests, who will certainly express their gratitude to the owners of the house. And receiving compliments for the hostess is beyond any reward.

This recipe will interest, first of all, those hostesses who do not like to close their winter preparations with the addition of such a preservative as table vinegar. There are many reasons why people do not use vinegar in cooking, for some health reasons, doctors strictly prohibited the use of vinegar, and someone wants to diversify the children's menu with their canned food in the winter, so they only make natural preparations, but who something just doesn't like vinegar.
In any case, there should always be an alternative, and indeed, it is quite possible to replace ordinary table vinegar with either fruit vinegar or citric acid in crystalline form. This is exactly the recipe I propose to you so that you can make amazingly delicious tomatoes with citric acid for the winter on a liter jar for your table, absolutely not using vinegar. You can still cook.
What I also like is that tomatoes become very aromatic, with subtle hints of spices and spices, because in each jar I put fresh carrots, cut in half, slices of bell pepper and fragrant leaves of garden shrubs. I also add garlic, dried cloves and other spices to balance the taste.
The method for preparing such a snack is quite simple and I think everyone is familiar with the double-pouring method. First, pour boiling water into the filled jars, and after 15 minutes we drain it and fill in the marinade. You can also cook.
The recipe is designed for 1 can, with a capacity of 1 liter



Ingredients:

- ripe tomato fruits (varieties like "Cream" or "Chumak"
-1 kg.,
- dill - umbrellas or twigs - 2-3 pcs.,
- currant leaves - 2 pcs.,
- fresh horseradish leaves - 0.5 pcs.,
- fruits of black pepper - 3 pcs.,
- garlic - 2-3 cloves,
- buds of dried cloves - 2 pcs.,
- carrots - 0.5 pcs.,
- salad pepper - 0.5 pcs.

For the marinade: