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Every year, thousands of housewives make canned tomatoes. They are one of the most popular snacks on the table, which is in demand. Who doesn't like to bite into a juicy pickled tomato. And if you don't mind adding fried potatoes with meat to it, then life takes on new and happy colors. But there is a certain list of mistakes that can ruin pickled tomatoes. We will talk about them further.
Mistake #1
Greens and vegetables should be washed thoroughly. If you do not pay attention to this, the preservation can quickly deteriorate. This applies to tomatoes, peppers, garlic, herbs. When washing, change the water several times to ensure that all the dirt is washed away.
Mistake #2
One mistake can ruin the whole result. And this is about sterilizing jars. This is one of the key points. You should not speed up the sterilization process or make it easier. It will not lead to anything good.
Mistake #3
Cans of tomatoes will last as long as you need them to, provided there is a sufficient amount of vinegar in the marinade. It acts as a preservative, so it is impossible to do without it. If you reduce its amount, departing from the recipe recommendations, expect a negative result.
Mistake #4
The water used for the marinade should be boiled. For this, it is not recommended to turn it off immediately when bubbles appear. The marinade water should boil for 3 to 5 minutes. When preserving, use bottled water, not tap water.
Mistake #5
Greens for preservation should be sprinkled with dill. This helps get rid of any dirt residue and minimizes the number of microbes that can get into the jar.
Follow these simple rules. Preservation of tomatoes should be done in compliance with the technology. Only in this case can you be sure that it will be stored for a long time.
