Tomatoes 2l jars with citric acid. Marinated tomatoes with citric acid

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These tomatoes, as in the photo, are strong, with thick skin, small in size and oval in shape - an excellent specimen for home canning. These tomatoes are good for cooking, and they are also simply made for pickling. It would seem that preparing a marinade for vegetables is difficult - there are only three ingredients: vinegar, salt and sugar. However, there are many various recipes and they differ in the proportion of the main components and the variety of spices. I'm glad I can offer you my pickling recipes. There are two of them - with vinegar and with citric acid.

tomatoes 1.8 - 2 kg
garlic 4-5 cloves
black peppercorns 10 pcs
cloves 5 -7 pcs
dill umbrellas 2-3 pcs
horseradish leaves 1-2 pcs
bay leaf 1-2 pcs
cherry leaves 3-4 pcs
tip hot pepper

If it is difficult for you to find horseradish, cherry and currant leaves, you can do without them. Dill umbrellas can be replaced with 1 tsp. dill seeds, which, like other spices, can be bought in the supermarket.

You can put pieces of carrots, parsnips, bell pepper, apple, plum.

Marinade with vinegar

You will need: (for 1 three-liter jar)

salt 2 tablespoons
sugar 3 tablespoons
water 1.5 liters

Marinade with citric acid

You will need: (for 1 three-liter jar)

salt – 1.5 tablespoons
sugar – 3 tablespoons
water – 1.5 liters

There is no need to sterilize the jars and lids, just wash the jars well with soda and pour boiling water over the lids.

Preparing pickled tomatoes for the winter is much easier than it might seem to inexperienced housewives. Follow the recipe recommendations and everything will turn out just fine!

Step-by-step photo recipe:

Wash the jars thoroughly. Prepare the spices- they can be rinsed cold water. Peel the garlic. If you add carrots and parsnips, peel, wash and cut into thin slices.

Wash tomatoes that are firm, whole, without damage or cracks, and place in a colander to drain. I prick each tomato with a toothpick near the stalk (5-6 punctures not deep). This is necessary so that the tomatoes do not burst when you pour boiling water over them.

Place spices at the bottom of the jar.

Place tomatoes on top.

Fill the jar boiling water to the very top and cover with a lid, leave for 10 minutes so that the tomatoes warm up.

After 10 minutes, drain the water into the pan, cover the jar of tomatoes with a lid and prepare the marinade. For both cucumbers and tomatoes, I always prepare a marinade using the same water that I pour over the vegetables to warm up, because it has already absorbed a lot of aromas from herbs, spices and garlic.

Add to drained water salt and bring everything to a vigorous boil.

Pour over the tomatoes boiling brine, add directly to the jar acetic (or citric) acid and seal immediately using a seamer. Turn the jar upside down and wrap it in a blanket until it cools completely (usually for a day). After a day, we unwrap the cans of tomatoes and put them on a shelf in the pantry for storage.

Pickled tomatoes. Brief recipe.

You will need: (for 1 three liter jar)

tomatoes 1.8 - 2 kg
garlic 4-5 cloves
black peppercorns 10 pcs
allspice peas 5 -7 pcs
cloves 5 -7 pcs
dill umbrellas 2-3 pcs
horseradish leaves 1-2 pcs
bay leaf 1-2 pcs
cherry leaves 3-4 pcs
leaves black currant 3-4 pcs
hot pepper tip

Marinade with vinegar

You will need: (for 1 three-liter jar)

salt 2 tablespoons
sugar 3 tablespoons
acetic acid 70% 1 dessert spoon
water 1.5 liters

Marinade with citric acid

You will need: (for 1 three-liter jar)

salt – 1.5 tablespoon
sugar – 3 tablespoons
citric acid – 1 teaspoon
water – 1.5 liters

Wash the jars thoroughly. Prepare the spices - they can be rinsed with cold water. Peel the garlic. If you add carrots and parsnips, peel, wash and cut into thin slices.
Wash the tomatoes and place in a colander to drain. Prick each tomato with a toothpick near the stalk (not deep, 5-6 punctures).
Place spices at the bottom of the jar. Place tomatoes on top.
Fill the jar with boiling water to the very top and cover with a lid, leave for 10 minutes for the tomatoes to warm up.
Drain the water into a saucepan and cover the jar of tomatoes with a lid. Add salt and sugar to the pan and bring everything to a vigorous boil.
Pour boiling brine over the tomatoes, add acetic (or citric) acid directly into the jar and immediately seal using a seamer. Turn the jar upside down and wrap it in a blanket until it cools completely (usually for a day). After a day, we unwrap the cans of tomatoes and put them on a shelf in the pantry for storage.

There are countless ways to prepare pickled tomatoes. Each recipe contains tricks and nuances. Tomatoes can be preserved whole, chopped, with herbs or vegetables, in marinade or own juice. Many people are looking for tasty alternative preparations with vinegar. In this article we will share the best recipes canning tomatoes with citric acid.

Before you start canning, we recommend that you familiarize yourself with useful tips experienced housewives:

Since the process of preparing tomatoes with citric acid for the winter does not take much time, we recommend preparing and sterilizing the jars in advance.
To marinate at home, choose vegetables that are firm to the touch so that they do not become limp from contact with the hot marinade, but retain their shape.
It will be useful for novice housewives to know that tomatoes need to be pierced with a toothpick near the stalk in several places. This technique will allow the tomatoes to be better saturated with the marinade and not burst from contact with boiling brine.

Canning tomatoes with citric acid is popular among those who have stomach problems.

We offer the simplest recipe for pickling tomatoes, which contains the ingredients for a 3-liter jar:

Pour chopped herbs (dill, parsley) and carrots, previously cut into rings, onto the bottom.
Then add the tomatoes.
Between the rows of tomatoes place several pieces of sweet pepper (3-5 pieces), a ring of hot pepper and garlic (three cloves).
Complete the top layer of tomatoes and decorate the workpiece with currant leaves (3 pcs.), cherries (5 pcs.), and an umbrella of dill.

Pour boiling water over the entire contents for 10 minutes. Cover the neck with a tin lid. After this, pour the water into a separate container. Salt the water (1 tablespoon), add sugar (2 tablespoons) and bring to a boil.

Instead of vinegar, pour half a teaspoon of citric acid into the jar. Fill the jars with the resulting marinade and roll up. The jars must be turned upside down and covered with a blanket on top. Leave the cylinders in this state until they cool completely. Store pickled tomatoes in a cool place.

Assorted tomatoes and cucumbers for the winter with citric acid

It often happens that you want to treat yourself to different pickles, but opening several jars in a row is not practical. An excellent way out in such cases is to prepare assorted vegetables. The combination of tomatoes and cucumbers gives unique taste pickles.

First you need to soak the cucumbers in cold water and leave for three hours. For the recipe you need two kilograms of tomatoes and three kilograms of cucumbers. Choose medium-sized fruits so that all the vegetables look organic in the jar.

The order of work is as follows:

Place spices in a jar: garlic (three cloves), currant leaves, horseradish, cherries;
Half of the jar will be occupied by cucumbers, the other half by tomatoes.
Place a couple of dill umbrellas near the neck and pour boiling water over it.
Leave to infuse for 5-7 minutes.
Drain the liquid and refill with clean boiling water for 3-5 minutes.
When it has brewed, pour the liquid into the pan, add lemon (5 g) and a few black peppercorns.
Bring to a boil and carefully pour into assorted jars.

The assortment is ready. All that remains is to roll up the tin lid, turn it over and wrap it up. After cooling, transfer the workpieces to the cellar for storage.

How to cook sweet tomatoes for the winter with citric acid

Cooking sweet tomatoes with citric acid differs only in the increased amount of sugar in the recipe. The rest of the technology is similar.

This harvesting method involves double filling boiling water This preservation option avoids complex process sterilization of jars with pickles.

Beginning housewives will really like the recipe for its simplicity and accessibility. It is more convenient to preserve in three-liter jars, so the amount of ingredients will be indicated for this container.

You will need the following components:

tomatoes;
garlic cloves – 2 pcs.;
greens (parsley) – 30 grams;
cherry and currant leaves - 2 pcs.;
lemon – 7-10 grams;
sugar - half a glass;
salt – 15 grams.

Prepare the tomatoes: wash and use a toothpick to make holes near the stem. Spices also need to be rinsed with running water.

Place garlic, parsley, cherry and currant leaves in a sterilized jar. Fans of spicy pickles can add a ring of hot pepper.

Place the tomatoes in the jar so that there are no voids between them. You can shake the jar a little, but you cannot tamp the vegetables.

Fill jars filled with tomatoes with boiling water. Cover with a lid and leave for 10-15 minutes. Then drain the water and prepare the marinade:

the liquid that has been drained must be brought to a boil;
at the moment of boiling, add sugar, salt and lemon according to the recipe;
let the brine boil for one minute.

The marinade is ready. Pour over tomatoes and seal tin lids. Turn the containers over and wrap them. They should stand in this position until they cool completely, after which they can be transferred to a permanent storage location.

Cherry with citric acid and herbs

Preparing cherry tomatoes for the winter will delight and surprise guests. Sweetish taste tomato and miniature size will be impressive at any celebration among treats. For the convenience of canning cherry tomatoes, choose liter jars.

The cooking procedure is as follows:

Place dill, half an onion, cut into rings, a piece of hot pepper, a sprig of parsley, cherry leaves, a bay leaf and a few cloves on the bottom of the jar.
Fill the jar with washed cherry tomatoes and pour boiling water over it.
Let it brew for 10 minutes.
Drain off the brine liquid.
Put salt (half a teaspoon), sugar (two tablespoons), citric acid (3 grams) into the water.
Bring to a boil, pour into cylinders.

While the workpiece is hot, it must be rolled up, placed upside down, and covered with a blanket. Usually a day is enough for the jars to cool. Transfer the cooled jars of cherry tomatoes to the cellar for winter storage.

Tomato preparations with onions and citric acid

Those who like more spicy and sweet preparations can put onion rings in jars instead of garlic. It will add aroma, spice and sweetness to pickled tomatoes.

Cut a large onion (or two medium ones) into rings.
Peel the sweet pepper and divide into strips.
Place herbs (parsley, dill, two sprigs each) at the bottom of the jar, stack the tomatoes in layers, alternating with strips of pepper and onion rings.
Prepare the marinade separately. In water (1.5 l.), stir salt (1 tbsp), sugar (3 tbsp), citric acid (1 tsp), spices to taste and bring to a boil.

While the marinade is hot, pour into jars and send for sterilization. Ready-made marinades Seal with lids and store.

Preparing tomatoes with citric acid for the winter allows you to preserve everything beneficial properties, will delight you with the unusual mild taste. Citric acid is available to everyone and will fully replace vinegar in winter pickles. It can create uncomfortable conditions for the life of harmful microorganisms. This quality significantly increases the shelf life of products canned with citric acid. Please your loved ones with sweet and sour aromatic preparations with lemon.

To make canned food not only very tasty, but also healthy, you need to pay attention to tomato recipes with citric acid with photos. Strictly speaking, these cooking options are practically no different from others, only we will not use vinegar, as usual, but citric acid.

The thing is that these ingredients contribute to the creation of an acidic environment in the jar, in which all microbes die, and accordingly, the preservation is stored for a long time. It is in this main secret, but they have their advantages, and they consist in the usefulness of this marinating option.

Most often, when we make it, we involve adding a certain amount to the marinade. table vinegar, this is always specified in the recipe. In some cases, you probably noticed this, they advise adding aspirin, but we insist on citric acid.

Let's figure it out: which option is most acceptable if you are worried about the health of your loved ones? Aspirin is a medicine, it is capable of creating an acidic environment (after all, its scientific name is acetylsalicylic acid), but when long-term storage in such preservation phenolic compounds appear, which are poisonous for human body. Based on this, we can confidently say that such pickled tomatoes can lead to irreversible consequences in your stomach. First of all, the intestines suffer; the functioning of the liver and pancreas is also disrupted. In addition, if you constantly eat such a product, the body will develop increased sensitivity to this drug, and if you try to take it medical purposes, you risk getting an allergic reaction.

Table vinegar is also not at all beneficial for the body, and is completely contraindicated for gastrointestinal diseases. Entry into the body acetic acid stimulates active secretion of saliva, stimulates the pancreas and stomach, irritates the kidneys and liver. Vinegar should not be allowed in the diet of people suffering from gastritis with increased acidity, ulcers, obesity, hypertension, diabetes, liver and kidney diseases. But also healthy people There is no need to overuse products marinated in this way.

But citric acid can be classified as a natural preservative; by the way, it can also be used lemon juice. This ingredient must be added instead of vinegar; it is sold in powder form in every supermarket.

They will allow you to make preserves with a marinade that is softer than vinegar, which will irritate the gastric mucosa less. The norm is to add a teaspoon of acid per liter of brine.

By the way, you can also use natural apple cider vinegar, which contains a lot of potassium, which is necessary for the normal functioning of the heart system and blood vessels. Just distinguish it from simple flavored vinegar, which can often be found on the shelves. Many housewives are engaged self-production apple cider vinegar to guarantee the most healthy products for your family.

Tomato recipes with citric acid with photos

Tomato recipes with citric acid will not raise any questions for you. First you need to prepare all the ingredients - this is one and a half kilos of tomatoes, small carrots, hot pepper, bell pepper, head of garlic, cherry leaves, dill, currant leaves, a couple of peas allspice, two tablespoons of sugar, a spoonful of salt, a teaspoon of citric acid (with a slide). These products are enough to prepare one three-liter jar.

First you need to put round carrots and dill on the bottom, put tomatoes on top, slices of bell pepper, you can add a piece of hot pepper. Add a few cloves of garlic; you can also cut them into slices so that it gives out its taste better.

You need to put cherry and currant leaves, sprigs of dill. Pour in boiling water. Let stand for 5 minutes, pour into a saucepan and prepare the brine. For one and a half liters of water, add two tablespoons of sugar and a spoonful of salt. Boil the brine. Pour citric acid into each three-liter jar - a heaped teaspoon. Then pour in hot marinade. Roll up (the lids should also be boiled for a couple of minutes).

Tomato recipes with citric acid

You will like our tomato recipes with citric acid, because we suggest you add to jars unusual ingredients, for example, beets, as shown, or mustard seeds. You will need one and a half kilos of tomatoes, one onion, bell pepper, three cloves of garlic. The following greens are needed: three dill umbrellas, three currant leaves. You also need to take a bay leaf, black peppercorns, one and a half tablespoons of salt, three tablespoons of sugar, a teaspoon of lemon, and one and a half liters of water for brine.

Place greens at the bottom of the jar, then washed tomatoes with slices of sweet pepper and onion rings, add to taste mustard seeds. Place spoons of lemon into each jar. Boil the marinade and pour it into a jar. Roll up. By the way, if you are thinking about how it can be prepared, you can replace the ingredients, including replacing vinegar with lemon.

Tomato recipes with citric acid may require additional sterilization, after filling the jars with marinade.

It's time to roll up tomatoes for the winter with citric acid. Therefore, housewives should start studying preparation methods and choosing a recipe. To make the task a little easier, we offer several options. How to roll up tomatoes for the winter? Recipes with citric acid are popular among those who are not satisfied with vinegar. After all, such a component can cause problems with the gastrointestinal tract.

First recipe

How to roll tomatoes for the winter so that they turn out fragrant and sweet and sour? This method of preparation takes much more time, but the result promises to be amazing. The ingredients listed below are for two liter jars:

firm tomatoes;
four currant leaves;
four dill umbrellas;
one horseradish leaf;
six black peppercorns;
four carnations;
four to six cloves of garlic;
one carrot;
one bell pepper.

For the marinade you will need:

one liter of water;
one tbsp. l. salt;
three tbsp. l. Sahara;
one tsp. citric acid.

Preparation

After the jars have been washed and sterilized, you can proceed directly to preparing the tomatoes. To begin with, put currant leaves in each jar, followed by currant leaves, and after them add dill and garlic. Next comes the turn of the carrots, but first you need to cut them in half, and then add two slices of bell pepper. Then it is followed by a succession of cloves and peppercorns.

Vegetables also require some preparation; in addition to washing them, each of them must be pierced with a fork or skewer. And only after that put them in jars. After this, pour boiling water over the tomatoes and set them aside for a while, after covering them with lids.

About 15 minutes later, start preparing the marinade. To do this, you need to boil water in a saucepan and add salt to it, and then add sugar and citric acid. Mix thoroughly and boil the brine.

When it is ready, drain the water from the jars and pour boiling brine over the tomatoes. Then you need to cover them with lids and roll them up. Finally, turn the jars upside down and cover them with a blanket until they cool completely.

Second option

The next method with citric acid is simple and won’t take you much time, and the end result will be delicious for the whole family. The quantity of products required for procurement is calculated for three-liter jar. So, you will need:

tomatoes;
five tbsp. l. Sahara;
three tsp. salt;
two tsp. citric acid;
two cloves of garlic;
three bay leaves;
five black peppercorns;
parsley.

Cooking process

First you need to wash the jars and lids with soda, and also sterilize them. Next is the turn of tomatoes and herbs - they also need to be thoroughly washed and it is advisable to let them dry a little. Then, when everything you need is prepared, start filling the jars, starting with the garlic. Follow it with black pepper, bay leaf and parsley. And put tomatoes on top, then pour boiling water over everything.

Let it stand for 15 minutes, after which you need to drain the water into the pan and add a little more water (about 30 ml per jar). Next you need to add salt, then sugar and citric acid. Then boil the resulting mixture and pour the brine into the jars so that it overflows. This is necessary to sterilize the neck of the jar. Roll them up with lids, then turn them upside down and wrap them in a blanket, and then leave them to cool completely.

Third option

Let's look at another simple way to roll up with citric acid. To do this you will need the following products (for one jar):

two sprigs of parsley;
one bell pepper;
three cloves of garlic;
tomatoes;

For the marinade you will need (per liter of water):

one tbsp. l. Sahara;
one tbsp. l. salt;
black peppercorns;
citric acid.

Preparation

Place parsley in sterilized jars, followed by bell peppers, cut into quarters, and then tomatoes. Pour boiling water over all this and set aside for 5 minutes. Then you need to drain the water and refill with another portion of boiling water. Then leave it to stand aside again for 5 minutes, after this time drain the water.

Place garlic in jars and pour marinade over tomatoes. Next, add citric acid (for one liter jar, you will need a little of it, on the tip of a knife). Immediately close the jars and, turning them upside down, wrap them in a blanket and let them cool completely.

Conclusion

Every housewife closes her tomatoes for the winter. Recipes with citric acid are suitable for those who are allergic to vinegar or who simply do not like adding it to preparations. All of the above methods of marinating can be performed even by a beginner in the field of cooking. After all, each of them is simple and interesting in its own way.