Finger-licking tomatoes and grapes for the winter
We preserve tomatoes every season, every summer, so the recipes are well-known and tried and tested. But we still continue to experiment and seek out new and innovative cooking methods. Today we'll be canning delicious tomatoes and grapes for the winter. The recipe, with photos, is finger-licking good; their flavor is so delicious, it's hard to resist asking for more.
Ingredients for tomatoes with grapes:
- 1 kg of tomatoes;
- 1-2 small bunches of blue grapes;
- 1 clove of garlic;
- 0.5 pcs. sweet pepper;
- 0.5 liters of water;
- 0.5 tablespoons of salt;
- 2 sprigs of parsley;
- 1 piece of hot chili pepper;
- 0.5 tablespoons of granulated sugar;
- 3-4 peppercorns;
- 1-2 pcs. bay leaf;
- 0.5 tablespoons of vinegar.
Making Finger-Lickin' Tomatoes and Grapes
First, prepare the jars for canning: wash the glass containers in warm water with baking soda, rinse several times, and sterilize over a saucepan with steam. The sterilized jars need to cool, so place them on a wooden board for a while. The lids also need to be sterilized: pour boiling water over them. You can pour it from a kettle, but be careful not to scald your hands. It's convenient to place the lids in a sieve (then in a deep bowl or sink) and pour boiling water over it. This way, the hot water will drain immediately, preventing anyone from scalding. You can do this procedure the night before so that all the jars and lids are ready for canning in the morning.
So, add the spices to the prepared container: bell pepper slices, a peeled garlic clove, parsley, peppercorns, a bay leaf, and a slice of chili pepper. All these spices will give the tomatoes a wonderful flavor and a slightly spicy note. If you don't like spicy food, omit the chili pepper.
We pick the grapes from their trusses, rinse them, and they're ready to use. Today we used blue grapes; they pair beautifully with the tomatoes, adding a richer flavor.
Place the tomatoes in the jars, filling the spaces between them with grapes. This way, we fill the jars tightly, leaving no gaps. It's best to use small tomatoes; they'll fit better in the jars.
Make the marinade: boil water, add salt and sugar, and stir until all the crystals dissolve. Pour in the vinegar and immediately turn off the heat.
Pour the hot marinade over the tomatoes, immediately seal with lids, and wrap them in a tightly insulated "fur coat." To check for leaks, turn the jars upside down. Store the cooled jars of tomatoes in a regular pantry until winter.
