Tomatoes snowfall recipe for the winter. Tomatoes "under the snow" for the winter: an interesting recipe for harvesting

Water - 1 l
Sugar - 2.5 tbsp. spoons (or to taste)
Salt (rock, coarse) - 1 tbsp. spoon without slide
Vinegar, 9% - 1 tbsp. a spoon

Possible flavor ingredients:

*There will be more flavor, but not spiciness

Mustard beans - 1 teaspoon
Black peppercorns - 2 pcs.

Important details:

Tomatoes are better to take small, ripe, but tight, you can cherry. Large tomatoes will have to be cut into quarters. Focus on taste. We like the option with tomato slices less.
The ingredients for the marinade are given with a margin. Rough calculation: divide the capacity of the cans by 2.

For a 3 liter jar tomatoes under the snow will take 1.5 liters of marinade and 1.5 tbsp. spoons of vinegar.
For 1 liter - about 0.5 liters of liquid and 0.5 tbsp. spoons of vinegar.
When making a large batch of blanks, we count how many cans we filled with tomatoes, and easily estimate the amount of brine and its components. It is convenient to calculate the proportion for the same capacities. For example, three 3 liter jars = 9 liters. Divide by two to get 4.5 liters of marinade. And five cans of 1 liter = 5 liters, or 2.5 liters of filling. Only 7 liters. Multiply sugar, salt and vinegar by 7 and calmly cook the marinade. It's definitely enough.

1) Preparing vegetables.

Wash the tomatoes and pierce the place where the stalk is attached with a toothpick. This is necessary so that they do not burst and marinate better.

We like to finely chop the garlic, and not push it through a press. We use a blender for a large number of blanks. If you decide to make a test jar, just chop with a knife.

Too lazy to mess around? The press is helpful. But keep in mind that when using gruel, the marinade can be very cloudy at first. You don't have to be afraid of this. After standing for a while, already in rolled up jars, the solution will become transparent.

We wash the jars with soda or mustard powder and sterilize in any convenient way. . Wash the lids with the same natural remedy and put them in boiling water for 5-7 minutes.

2) Pour boiling water, and then - marinade for seaming.

The tomatoes will be heated in 1 pouring with clean boiling water. To do this, put the prepared vegetables in jars. We don’t tamp strongly, we just distribute tightly how much will go in.

If you like tomato slices, it is advantageous to use liter jars, they are in the photo below. But keep in mind that this bookmark will include less marinade.

We fill the jars with boiling water - to the very top. Cover with lids (just cover). Let the vegetables warm up for 15 minutes.

During this time, prepare the marinade. We heat water, add sugar and salt, stir until completely dissolved and wait for it to boil. Boil on fire for just a minute. Lastly, pour in the vinegar and turn off the heat.

The marinade must be hot to pour into jars. It is advantageous to dissolve the components towards the end of the heating of the tomatoes.

After 15 minutes of heating, drain the water from the cans.

Sprinkle finely chopped garlic over the tomatoes. Here it is - the effect under the snow in an elegant recipe. If you're using mustard seeds and black pepper, it's time to add the spices.

We fill the jars to the top with hot marinade and immediately roll them tightly under the lid. Gently twist the rolls on weight so that the garlic is distributed in the liquid. Put upside down and wrap. Once cool, put in a dark cupboard. Coolness is beneficial, but not required. The workpiece withstands room temperature well.

I only tried tomatoes “under the snow” for the winter last year and I really, really liked their taste. Maybe it's all the garlic, but the tomatoes are so fragrant and delicious. I regret that I closed a few cans, this year I will close a lot more and I advise you.

Ingredients for a 3 liter jar:

tomatoes;
garlic - 1 tbsp topped with grated garlic.
Marinade for 1.5 liters of water:
salt - 1 tbsp;
sugar - 100 grams;
vinegar essence - 1 tsp

Tomatoes "under the snow" for the winter. Step by step recipe

Sterilize the jar in any way convenient for you. I do it the old fashioned way - over the steam.
We do not add any greens to the jar, only tomatoes (previously washed) and pour boiling water over them.
Separately, prepare the marinade by boiling water with sugar and salt.
Drain the water from the tomatoes into the sink when the marinade boils. Add grated garlic directly into the jar (you can chop it with a garlic press) and 1 tsp. essences, fill with marinade and immediately roll up the lids.
Turn the jars over onto the lids and wrap until completely cool for 1-2 days.

You can store these jars at room temperature. And you can not add the essence, then store in the cellar.

Have a good harvest, I hope you enjoy these tomatoes.

The recipe was shared by Maria Samokhina (our regular subscriber).

It would seem that you can think of something else in the process of preserving tomatoes. But we have found for you a very original recipe for delicious preparations - tomatoes with garlic for the winter "in the snow". One name is already intriguing. Imagine how surprised your guests will be when you offer them to taste such a miracle of preservation. And believe me, they will be satisfied, and even ask for a recipe at the exit.

"Tomatoes in the snow" with garlic for the winter. Required Ingredients

I would like to note right away that this recipe has a number of significant advantages. Firstly, you can take absolutely any tomatoes for canning. It can be fleshy "giants" or small and neat cherry tomatoes. Even a super-juicy "bull's heart" can be used to make "Tomatoes in the Snow" with garlic for the winter.

Secondly, this recipe allows you to vary the taste. If you add a little more "snow", then the tomatoes will have a more pronounced garlic flavor. If you like sweeter tomatoes, then we leave the garlic symbolically (for beauty), and add a little more sugar.

550-650 grams of tomatoes.
Mustard seed - half a teaspoon.
Black pepper - to your taste.
Chopped garlic (on a fine grater) - 2-3 teaspoons with a slide.
0.5 tsp 70% vinegar.
Sugar - 4 tbsp. spoons (for marinade)
Salt - 1 tablespoon (for marinade).

Tomato preparation process

Before starting the process of preserving any tomatoes, they should be properly prepared for this procedure. Like any other, tomatoes "under the snow" with garlic for the winter should not burst in the process of adding boiling water to the jar. To prevent this, the skin of vegetables must be turned into a "colander". We pierce with a toothpick or a very thin knife in the place where the stalk was. Thanks to this hole, the tomato skin will not burst or crack, and the vegetables themselves will keep their beautiful and appetizing appearance inside the jar.

If you decide to use cherry tomatoes, then you should not cut them. Larger fruits can be cut into two halves. You should not worry that non-whole tomatoes will give the wrong color to the marinade, the wrong taste in general, or ruin the “snowy” picture.

Jars preparation

It is very important when you close "Tomatoes in the Snow" with garlic for the winter to properly prepare the glass container. Banks should not only be thoroughly washed (preferably using baking soda), but also well sterilized over steam. You can also sterilize jars in the oven or in the microwave.

When it comes to lids, there are several options. Tin lids are best heated for about a minute in hot water. But the iron screw ones are not afraid of boiling water, because there are no rubber elements inside them. In any case, we are not lazy and we necessarily process (sterilize) the covers.

Cooking process

Marinade

Add the required amount of salt and sugar to the water. Mix thoroughly. When the marinade boils, add bay leaf, a couple of black peppercorns, coriander (optional).

It is very important to give the marinade time so that the sediment from the salt settles below. Try to never let it get into jars. It is better to add a little more water initially, so that during the pouring process you can leave a little marinade with sediment at the bottom of the pan.

canning

Put a spoonful of chopped garlic in a jar of tomatoes. Fill with marinade and pour half a teaspoon of vinegar just before closing the jar. Roll up with a key and tin lids. Turn the jar over and leave it in this position until it cools completely.

If at first it seems to you that the marinade turned out to be too cloudy, know that your fears are in vain. When the garlic finally sinks to the bottom of the jar, the marinade will become transparent, like a tear. And for a spectacular serving, on the contrary, shake the jar. A fan of white "snow" flakes will immediately rise up and begin to braid each tomato slice.

Pros and cons of tomato blanks

Recipes for "Tomatoes in the Snow" are always discussed. There are a lot of opinions about the beauty and effectiveness, as well as about the taste of tomatoes, circulating on the Web. Someone at first sight takes garlic for mold and at first refuses to even try the blanks. But after people discover a surprisingly delicious marinade for themselves, when garlic suddenly turns out to be not a nasty muck, but a very tasty fragrant additive to tomatoes, then, as they say, the guests cannot be pulled by the ears from the appetizer.

In addition to the unusual look and pleasant taste, tomatoes for the winter "with snow", the recipe of which we are discussing today, have one more significant advantage. Due to the fact that they are cooked very quickly (with just one filling), the tomatoes inside the jar retain all their nutrients and vitamins. And the aroma from these tomatoes comes from the real - summer.

A huge bonus of this recipe is that there are not a lot of ingredients here. Does not require the process of preparation and use of sterilization of cans with finished products. This is a significant savings in time and effort. Even an inexperienced hostess who is just starting her difficult path of culinary mastery will cope with such conservation. Enjoy your meal!

Today it is hardly possible to surprise experienced housewives with some unusual preparation of tomatoes.

With what only tomatoes are not preserved, and with sweet pepper, and with horseradish, and with basil, and even with honey. But the simplest proven recipe for tomatoes under the snow with garlic for the winter is one of the most popular, delicious and original options for preserving tomatoes. Even young and inexperienced hostesses can pamper their loved ones with such a preparation, since few products are required, and jars with tomatoes do not need to be sterilized.

Tomatoes canned in this way are incredibly tasty, and moderately spicy. The taste of garlic and vinegar is almost not felt, and the brine has a very pleasant taste. Tomatoes, for this type of preparation, it is necessary to choose strong, medium-sized. It is allowed to make a harvest from tomatoes that are not quite ripe, brown or greenish (but not green!). Tomatoes will then turn out sweet and sour.

Tomatoes in the snow with garlic for the winter: a classic recipe

The traditional recipe for tomatoes in the snow with garlic for the winter consists of a modest set of ingredients: tomatoes, salt, sugar, vinegar, tomatoes and garlic.

Why are tomatoes under the "snow"? Yes, because the white flakes of garlic cover the bright red fruits like the first snowball.

Products:

tomatoes;
two tablespoons of garlic.

water - one and a half liters;
salt - a quarter cup;
sugar - half a glass;
two tablespoons of 9% vinegar (you can use two teaspoons of 79% vinegar essence).

Attention! Ingredients are for a 3 liter jar

We prepare as follows:

put tomatoes in a jar;
pour boiling water;
leave for twenty minutes;
prepare the marinade: add salt and sugar to hot water, boil for five minutes;
drain the water from the tomatoes;
put chopped garlic on top of the tomatoes and pour in the vinegar;
pour the prepared marinade;
roll up.

Recipe Features:

if garlic is passed through a garlic press, the brine will become cloudy. It is best to chop the garlic cloves with a knife or grate on a coarse grater;
the approximate consumption of garlic per liter jar is one dessert spoon, and for a three-liter jar - 1.5 - 2 tablespoons;
the traditional recipe for tomatoes under the "snow" does not include any seasonings and spices, but if you want to enhance the taste and aroma, you can add a currant leaf, greens or pepper.

Tomatoes under the snow with garlic for the winter: a recipe for a liter jar, without vinegar

If you have already tried tomatoes according to the traditional recipe, you can diversify the preparation somewhat by adding spices or herbs to your choice and taste. Tomatoes will be just as beautiful, but their taste will change. For flavor, you can add allspice, for the original taste of the workpiece, use basil in the recipe, for piquancy, add mustard or horseradish. And who does not like preservation with vinegar, you can replace it with citric acid. We offer you an excellent recipe for harvesting tomatoes under the snow for the winter in liter jars without vinegar - well, just yummy!

For five liter jars:

medium-sized tomatoes - 4 kg;
garlic - five tbsp. spoons;
citric acid - five teaspoons;
several sprigs of parsley;
five umbrellas of dill;
bay leaf five pieces.

sugar - five tbsp. spoons;
salt - three tbsp. spoons.

How to cook:

put on the bottom of the jars: bay leaf, greens;
place the tomatoes tightly on top of the seasonings;
pour boiling water, leave for 15-20 minutes;
drain and repeat the procedure again;
put a spoonful of grated garlic on the tomatoes;
prepare the marinade in the usual way (salt, sugar), let it boil for 5-7 minutes;
pour and add a teaspoon of lemon;
roll up.

Mustard tomatoes in the snow: recipe for 2 liter jars

For a two-liter jar of tomatoes, you need two tbsp. tablespoons minced garlic.

To prepare a marinade with a volume of one and a half liters, you need:

half a glass of sugar;
Art. a spoon with a slide of salt and the same amount of mustard powder;
teaspoon of 70% vinegar essence.

Cooking mustard tomatoes in the snow for the winter according to a recipe for a 2 liter jar:

put the tomatoes in a jar;
pour hot water for 20 minutes;
drain and prepare the marinade: salt + sugar + mustard, boil for 7 minutes;
let the marinade cool slightly, and add vinegar essence;
pour tomatoes with brine and roll up with metal lids.

Attention! Boil the marinade over very low heat, as the mustard powder produces a very large foam.

Recipe for tomatoes in the snow with garlic in the original marinade

What ingredients to prepare:

tomatoes - 3 kg;
basil;
allspice - 6 pcs.;
garlic - two heads.

For filling:

hot water - two to two and a half liters;
salt - two tbsp. spoons;
sugar - a little more than half a glass;
vinegar 9% - a quarter cup.

Stages of preparation of harvesting tomatoes under the snow for the winter according to a recipe for 2 cans of 3 liters each:

put in each jar: pepper, a few sprigs of basil;
tomatoes and a spoonful of garlic gruel;
pour boiling water;
drain and prepare filling: salt + sugar;
let it boil for 3-6 minutes;
pour tomatoes, let stand for 5-7 minutes;
drain the marinade, put on fire and heat to 100 0 С;
cool slightly and add vinegar;
pour tomatoes, roll up.

A proven recipe for cherry tomatoes in the snow with garlic and allspice

The recipe is designed for 3 jars with a volume of one liter, so it is most convenient to close tiny fruits.

Products:

cherry tomatoes - 3 kg;
garlic - 4 heads;
allspice;
Bay leaf.

For three liter jars of marinade you will need:

apple cider vinegar 6% - a little more than half a glass;
salt - two tbsp. spoons;
sugar - four tbsp. spoons

The recipe is proven, so we cook cherry tomatoes in the snow with garlic in the following sequence:

fill the jars with spices, tomatoes and put a spoonful of chopped garlic on top;
once pour boiling water;
then, marinade;
roll up.

Advice! In addition to the listed spices, you can add parsley or dill to the tomatoes, and also put a cherry or currant leaf on the bottom of the jar.

Spicy tomatoes under the snow for the winter: a recipe for a 3 liter jar

So, for a glass container with a volume of three liters you need:

tomatoes - how much will fit in a jar;
half a sweet pepper;
2 pcs. cloves;
3-4 peas of allspice;
5-6 garlic cloves;

For a 3 liter jar of tomatoes under the snow for the winter, according to the recipe, one and a half liters of marinade is used. To prepare it, we take:

a quarter cup of salt;
half a glass of sugar;
one st. a spoonful of vinegar essence 70%

Prepare in the following way:

put tomatoes and seasonings in a jar;
pour boiling water, soak for 20 minutes;
drain;
salt the water, sugar and add to the tomatoes;
pour vinegar into a jar;
roll up.

for lovers of spicy, add a few pieces of hot pepper to each jar;

Do not cut the garlic too finely, otherwise the brine may become cloudy.

"Sugar" tomatoes under the snow: a recipe for a liter jar

The difference of this preparation is that the tomatoes are rolled in their own juice and have an unusually tasty sweetish-sour taste. It is convenient to cook such “sugar” tomatoes under the snow according to a recipe for a liter jar:

tomatoes;
Art. a spoonful of sugar;
teaspoon of salt.

Cooking process:

cut the fruit into four or six parts (depending on size);
mix salt and sugar in a bowl;
prepare the garlic - peel and finely chop;
mix with salt and sugar;
shift the tomato slices with the prepared mixture;
close.

On a note!

Use the fruits you need large and juicy, so that they give juice.

Be sure to sterilize jars with ready-made tomatoes, otherwise, there is a possibility that the tomatoes will “ferment” and explode.

If the snack is not prepared in large quantities, then the jars can be closed with a nylon lid, let them stand at room temperature for a day or two, and then store in the refrigerator.

Tomatoes in the snow: a recipe for 3 liters

What could be tastier with a baked potato or chicken than homemade spicy tomatoes with garlic? Such tomatoes can be served not only for dinner in the family circle, they can also be put on the festive table as a snack.

It is unlikely that you will preserve one container for 3 liters, so the recipe for tomatoes in the snow is designed for two three-liter jars:

tomatoes - three kilograms;
garlic - grate or grind in a meat grinder - 2 tablespoons with a slide;
70% vinegar essence - 2 dessert spoons;

To prepare three liters of marinade:

salt - 2.5 tbsp. spoons;

sugar - 1 tbsp. a spoon;

How we cook:

We tightly pack the washed tomatoes in sterilized jars.
Fill with hot water.
Preparing the marinade:

add salt, granulated sugar to a saucepan with water;

put on fire and let the marinade boil;

remove from heat and add garlic

Drain the water from the jars and pour over the marinade.
Add to each jar of vinegar essence.
Roll up, turn over and let cool.

Advice!

Canned tomatoes should be stored in a cool place. If there is no cellar or another refrigerator, then add one aspirin tablet to the canning jar. Then the jars can be stored in the pantry or in the kitchen in the closet, without fear that they will explode;

Be sure to turn the jars rolled up with metal lids upside down, cover with a thick, warm blanket, and leave to cool completely. What is it for?

firstly, the marinade will soak the tomatoes very well;
secondly, if the lid is not closed properly, it will start to leak, so it will need to be replaced with another one;

To prepare spicy tomatoes with garlic, instead of vinegar, use 70% vinegar essence - for a three-liter jar - one dessert spoon, and for a liter - an incomplete teaspoon.

Special tomatoes in the snow, canned with garlic and horseradish

Not quite the usual recipe for tomatoes under the "snow" is diversified by homemade preparations. Spicy and fragrant preservation will delight lovers of spicy snacks. As snow in this recipe for canned tomatoes, a mixture of garlic and horseradish root, grated on a coarse grater, or chopped in a blender, is used.

Required products:

medium sized tomatoes;
leaves of horseradish, currant;
a few peas of hot pepper;
chopped horseradish root and garlic - Art. spoon with a slide;
vinegar essence 70% - a teaspoon.

Next, cook as usual: spices at the bottom of the jar, then tomatoes, top with a mixture of garlic and horseradish. Pour hot water for 15 minutes. Prepare the brine from a spoonful of salt and half a glass of sugar. Pour. Add essence. Roll up.

Attention! Products are designed for containers with a volume of three liters, and brine - for 1.5 liters of water. Do not forget that 70% essence, in the amount of one teaspoon, must be added to the tomatoes after they are already filled with marinade.

If all the jars are already rolled up, and the tomatoes and garlic remain, then prepare a quick tomato sauce, which can be served for dinner in the evening.

Spicy tomato-garlic sauce

Products, those that remained: tomatoes, garlic. What to do with them?

Make the perfect sauce! So, you need:

cut the tomatoes into pieces;
grind in a blender until smooth;
add the remaining garlic gruel;
salt to taste;
mix;
put into a clean glass container;
lower into the cellar, or other cool place;

You can take a sample in the evening.

remove the skin from the tomatoes, so the sauce will turn out more uniform!

if you like hot sauce, you can add a little black pepper;

pour one tablespoon of vegetable oil into a jar of sauce to prevent mold.

Basic conservation rules

In order for the workpiece not to explode and survive until winter, it is necessary to learn the important points of conservation.

Jars preparation:

thoroughly wash glass containers and metal lids with baking soda;
sterilize the jars (over steam, in the oven or in the microwave).

Preparing vegetables:

choose strong, undamaged tomatoes, preferably medium in size;
wash and lay out on a kitchen towel to dry;
make several punctures with a match in the center of the fruit so that the skin of the tomatoes does not burst during the canning process.

Checking tightness:

after rolling the lids, turn the jar upside down;
if the brine leaks or air bubbles collect near the lid, roll the lid again with a seamer.

Cooldown:

after seaming, turn the cans upside down;
wrap with newspapers;
cover from above with a large terry towel or an old wadded blanket and leave it like that for two or three days;
move to a storage room.

Fantasize, experiment and surprise your family with incredibly tasty and original recipes for preparing tomatoes under the snow for the winter with garlic and various additives. Enjoy your meal!

The habit of Russian housewives to prepare canned vegetables for the winter is due to the country's climatic conditions.

The cost of fresh vegetables in winter, which are imported from southern countries, goes off scale, so it is customary to harvest in the summer.

How nice it is to open a jar of canned tomatoes with your own hands.

In addition, vegetables rolled up in jars are rich in fiber, which is so necessary for our body in the winter.

Let's cook delicious tomatoes "in the snow" with garlic for the winter.

Classic recipe

Of course, there can be no snow in jars in the middle of summer, we will replace it with the main fighter against viruses and colds - garlic.

Cooking tomatoes "in the snow" according to the classic recipe is carried out in a three-liter container. The recipe consists of the main components - these are tomatoes and marinade.

Ingredients:

Medium sized tomatoes or cherry tomatoes.

Ingredients for the marinade for one 3 liter jar:

1.5 liters of water;
100 grams of sugar;
1 st. spoons of salt;
2 heads of garlic;
3 art. tablespoons of vinegar (preferably 9 percent).

Marinade preparation process:

Pour sugar into boiling water, stir;
Add salt;
Let it boil for a couple of minutes.

Now we will describe the direct preparation of tomatoes "in the snow" with garlic for the winter.

We wash the vegetables thoroughly until the contaminants are completely removed, then we put them tightly in sterilized jars.

When laying, try not to press them down. Pour boiling water over and cover with a lid so that the tomatoes have the opportunity to steam.

Cooking "snow", which is the main component of the recipe. Remove skin from garlic cloves and mince. Grinding methods can be different, you can use both a blender and a garlic press. The measure of crumbling will determine the size of the "future snow".

We roll up with a tin lid, turn the jar upside down and cover with a warm blanket. Do not remove from under the blanket until completely cooled.

Tomatoes "under the snow" with garlic without vinegar for the winter

The vinegar used for the marinade gives the vegetables a specific "sour" taste and smell.

It also fights bacteria that grow rapidly in a favorable environment, thus prolonging their life.

But what about people who have diseases of the gastrointestinal tract?

Vinegar substitutes can be products such as citric acid or essence.

Ingredients per liter jar for harvesting:

small tomatoes;
2 heads of garlic;
0.5 tsp citric acid;
Dill.

Marinade Ingredients:

1 tablespoon of salt;
100 grams of sugar.

The process of preparing tomatoes “under the snow” with garlic without vinegar for the winter is not very complicated, the main thing is to follow the recipe.

At the bottom of the liter jars we lay a few sprigs of dill. Then put small tomatoes in a container. Pour in boiling water and leave to infuse for a few minutes. Drain and pour boiling water a second time, again for a few minutes.

On the "second water" the marinade will be prepared, so we drain the water into the pan. Add salt and sugar, leave to boil for a few minutes.

Pour chopped garlic and citric acid into each jar of steamed tomatoes. Pour in the boiling marinade. We roll up the lid, turn it upside down and cover with a warm blanket. Leave the jars under the blanket until completely cooled.

So that the tomatoes “under the snow” do not burst, before putting them in jars, pierce each little thing with a toothpick in the place where the stalk was located;
So that the brine does not become cloudy, add the leaves of finely chopped horseradish, then the brine will remain transparent;
To preserve vegetables, it is better to use coarse salt;
Replacing vinegar with aspirin is a bad option. The product of the chemical composition in large doses is harmful to health;
Signs of good vinegar are vinegar made with natural ingredients. Precipitation at the bottom of the bottle is proof of the natural composition. Shelf life should not exceed 4 years. In a glass container, vinegar retains its taste better. Usually the concentration of natural vinegar does not exceed 4-6 percent.

Crispy ones are cooked very quickly if you follow the recipes and tips of experienced chefs.

Not sure how to freeze zucchini for the winter? We will show you the most popular and affordable ways.

It turns out that jam can be not only tasty, but also beautiful. Yes, yes, for example, transparent apple jam with slices satisfies not only taste buds, but also brings aesthetic pleasure! And good luck to you, dear hostesses!

Using citric acid, tomatoes retain their original color and are more tender than with vinegar.

From a health point of view, citric acid irritates the stomach lining to a lesser extent, which allows people with gastrointestinal diseases to consume a small amount of marinade.

Now that such a variety of canning concentrates have been discovered, instead of table vinegar, you can use:

Concentrated apple, wine, grape, raspberry vinegar;
Juice or berries of red currant, cranberry, lingonberry (200 ml of juice per liter of brine);
Sorrel (100 gr per liter jar);
Sour apples (2 pieces per jar).

Delicious tomatoes "in the snow" with garlic and bon appetit!