Finger-licking good tomatoes in apple juice
Even familiar foods can surprise you. To treat yourself to an unusual taste, I recommend cooking tomatoes in apple juice. The acidity of apples effectively replaces the usual vinegar and sugar. Canned vegetables have a milder flavor and last just as long. The juice should be freshly squeezed. Store-bought, unclarified, pulp-free juice is also acceptable. It's best to choose ripe, firm tomatoes. This is a very popular recipe for preserving tomatoes for the winter, and the results are delicious.
Cooking time: 1 hour 20 minutes. Makes 5 0.5-liter jars.
Ingredients for canning tomatoes:
- tomatoes – 2 kg;
- apples – 1 kg;
- salt – 1 tablespoon;
- parsley – 1 bunch;
- garlic - a couple of heads;
- allspice peas – 2-3 pcs.
How to cook tomatoes in apple juice
Wash the apples, cut each into quarters, and juice them. Season the juice with salt and bring to a boil over low heat.
Prepare the jars: wash them with baking soda and dry them. Place the herbs, 1-2 cloves of garlic, and a few allspice berries in each jar. You can also add black peppercorns.
Wash the tomatoes thoroughly. Firm, thick-fleshed tomatoes, such as the Chumak variety, can be pierced in several places with a toothpick. Fill the jars with the tomatoes.
Pour boiling juice into the jars and place each jar in a saucepan of water. Once the water boils, let it sterilize for 5-7 minutes. Heat the water for 1-3 minutes before placing the jar in the pan, otherwise the glass may crack. It's important not to overcook the tomatoes in apple juice.
Boil the lids for 5 minutes and seal each jar tightly. Turn them upside down and wrap them in a thick blanket to let them cool slowly. Store the preserves in a cool, dark place.
If any of the jars bulge, you can repeat the process or slightly adjust it. For example, replace the juice or add half the salt. Don't worry about oversalting. Just label the jar and open it a couple of months after canning. The beauty of tomatoes in apple juice for the winter is that the recipe is hard to mess up.