I close at least 100 cans and they all fly away

13.10.2024/22/04 XNUMX:XNUMX    267


This is our family recipe, and according to it, we close at least a hundred cans every year, and surprisingly, they are all eaten. Sometimes the daughter-in-law will come and ask for 2-3 jars, then the neighbor needs a preserve on the table to receive guests, then we want to open a jar every day - that's how everyone scatters.

Ingredients:

  • tomatoes,
  • dill,
  • bay leaf,
  • pimento,
  • garlic.

Brine:

  • water - 1,5 liters,
  • vinegar essence - 1 dessert spoon,
  • sugar - 2 tbsp. spoons,
  • salt - 1 tbsp. spoon.
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Preparation:

Picked tomatoes in the garden, mortgaged the entire kitchen.

But as they say: "eyes fear, but hands do." Started work. My husband started making tomato juice, I had to pickle the tomatoes.

I show how I do it:

The most important thing is the proportions in the brine. But spices and additives are to taste.

First, I prepared everything. Washed vegetables and cans. Bell pepper cut into slices. The lids were filled with boiling water for 10 minutes.

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I spread dry umbrellas of dill (preferably fresh, if available), bay leaves, garlic, and allspice in jars.

Then she put the tomatoes, slightly shaking the cans so that the tomatoes fit more tightly.

She pushed some pieces of bell pepper between the tomatoes.

The jars were filled with boiling water and covered with lids. Let it stand for 15 minutes so that it warms up well.

I left 100 g of water in the pot (for boiling, so that it would not turn out that there was no brine from the last jar), added vinegar essence, sugar, salt.

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With the help of a lid with holes, she drained the water from the cans into the pan. I boiled the brine.

Filled the cans and rolled them up. I always roll cans on a stool, so it's easier to hold the rolling machine. And I always put a deep plate under the jar if I spill the brine.

I put the cans with the lids down and wrapped them well.

When the cans have cooled down, turn them over.


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