Canned tomato with carrot tops. Recipes for pickled tomatoes with carrot tops for the winter per liter jar and shelf life

Tomatoes with carrot tops: the secrets of harvesting for the winter

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Carrot tops are always thrown away without regret. And it’s completely in vain - scientists have found that, in terms of the content of nutrients, carrot leaves are in no way inferior to the root crop itself. In addition, it has a pleasant aroma and appetizing decorative effect. In home preparations, the tops are used as an alternative to spices. Canned tomatoes with carrot tops are especially tasty.

Tomatoes, canned with carrot leaves

Tomatoes choose small and all the same in size. Otherwise, large fruits will “understeam” and ferment, small ones will spread and turn into gruel.

The number of products based on 4 large jars or 8 "one and a half":

7 kg of unripe tomatoes, be sure to take elastic, slightly unripe fruits;
1 bunch of carrot leaves, weighing about 150 gr.;
200 gr. Sahara;
50 g of table salt;
350 ml of vinegar 9%;
5 liters of water.

Rolling up:

Wash the selected vegetables and leaves thoroughly. Dry.
Prepare the available container in any way.
Put 5-6 leaves of carrots on the bottom of the jars.
Arrange tomatoes of the same size and variety on top.
Pour the prepared products with boiling water, cover with lids.
After a quarter of an hour, pour the slightly cooled infusion from the cans into the pan.
Bring to a boil and add salt and sugar to the marinade. If necessary, add boiling water to the solution to the volume required by the recipe.
Turn off the heat, pour in the vinegar, stir.
Pour marinade over vegetables with tops and roll up. Put ready-made canned food upside down, insulate.

The greatest taste effect will be acquired in about three months.

Pickled tomatoes with vegetables and carrot tops

Not everyone loves canned tomatoes. Some people prefer pickled peppers. Someone prefers a crispy cucumber.

The proposed recipe is designed to satisfy the tastes of all family members. And carrot leaves will successfully replace ordinary seasonings, and an interesting, slightly sweet aftertaste will come to vegetables.

Proportions and ingredients for preparing 5 liter assorted jars:

20 pieces of cucumbers of small varieties such as gherkin;
20-25 pieces of cherry tomatoes or any other, only the smallest ones;
half a head of cauliflower;
10 pieces of very young patissons or 2 zucchini, also of a young age;
25 pieces of shallots or onion sets, you can take 2-3 regular onions;
2 heads of garlic;
5 bell peppers;
a large bunch of carrot tops;
half a glass of ordinary salt;
120 gr. Sahara;
2 liters of water;
200 gr. vinegar 6%;
peppercorns.

Peel the onion and garlic from the skin.
Disassemble the cabbage into small inflorescences.
Do not remove the skin from squash and zucchini. If using zucchini, cut them into slices about 1.5 centimeters thick.
Peel the pepper from seeds and stalk, cut into 4-6 parts. Often on the market, especially at the end of the season, a very small bell pepper is sold - this is ideal.
If there is onion in the workpiece, chop it into rings of medium thickness.
Cut off the ends of the gherkins.
Dip cabbage and squash (or zucchini) in boiling water for 5 minutes.
Prepare a container.
Wash and cut the leaves into 1 cm pieces.
At the bottom of the jar put greens and 5 peppercorns.
Next, lay out the prepared vegetables in layers. Independently alternate all products depending on the texture and color. The order of the layout will not affect the taste.
For the marinade, boil water with salt and sugar. Turn off the heat, pour in the vinegar, stir.
Pour the jars without adding 1.5-2 cm to the neck so that the marinade does not spill out during sterilization.
Sterilize with lids for 12 minutes. Time to take into account from the moment the water boils under the banks.
Roll up and turn over, wrap.

Will be ready in 2 weeks.

Pickled tomatoes with carrot tops

Our grandmothers had many children and had absolutely no free time.

They had no gas and no glass jars, seamers or food processors. All preparations of vegetables for the winter were made in barrels right in the cellar.

Nowadays, this method is impractical, but the taste of slightly harsh and spicy pickles, familiar from early childhood, can be reproduced in urban apartments. Moreover, this method of harvesting does not require a lot of time.

Starting products:

ripe but not overripe tomatoes;
carrot leaves, garlic, horseradish root and leaves;
salt;
sugar;
ordinary mustard plasters.

How to salt in three-liter jars:

At the bottom of clean, fat-free jars, lay some of the herbs and chopped roots.
Lay the tomatoes tightly to the narrowing of the jar.
Add leaves and tops on top.
Top up with cold water.
Then drain the water - this will be the required amount of liquid for the brine.
Mix water with sugar and salt - 2 tbsp. spoons of sugar and 4 tbsp. tablespoons of salt per large jar of vegetables, regardless of the resulting volume of water.
Boil the brine, cool, strain if necessary, as sometimes there is a lot of sand in table salt.
Fill the jar with a cold solution, put a piece of mustard plaster the size of a matchbox under the lid, close it. The mustard plaster will protect the pickle from mold.

Remove for a month in a cool place.

Summer preparations for the winter are an incredible variety of recipes, marinades and salting methods. If you want to try something new, make tomatoes with carrot tops for the winter: recipes for a 1 liter jar will help hostesses find the right proportions of water, salt and spices.

Modern hostesses began to prepare marinades on carrot tops relatively recently, however, they say correctly: everything new is well-forgotten old. Even our ancestors, salting tomatoes for the winter, added fragrant greens and fresh leaves of cherries, currants, oaks, as well as carrot tops to the barrel, which contains many vitamins, antioxidants and trace elements. Today, urban residents do not have the opportunity to harvest pickles in barrels, however, you can close delicious tomatoes for the winter in liter jars, as well as prepare them for a 2-liter jar, and for 3-liter jars, if you have enough vegetables and free space.

Recipes for pickling tomatoes with carrot tops: harvesting in the summer

Pickled tomatoes are a favorite snack on the winter table. We have already told you, for the winter or. This time we will show you a recipe for tomato with carrot tops, and not one, but 3 delicious and proven options at once.

Recipe number 1: simple pickling of tomatoes with tops in a jar

This salting recipe is designed for one three-liter and three-liter jars of the finished product. Prepare tomatoes, 16 sprigs of carrot tops, 5 liters of pure water, 500 ml of apple cider vinegar (or 250 ml of table cider vinegar), 250 grams of sugar, 12-15 black peppercorns, 2-3 bay leaves and 5 tablespoons of salt.

How to salt tomatoes with tops: step by step

Step 1. Picking and washing a tomato, preparing the tops. Tomatoes for pickling take small and medium, oval and heart-shaped, without damage. Vegetables must be thoroughly washed and pierced with a toothpick in the stalk area - they will not lose their shape during the pickling process. Use fresh, large enough tops for harvesting, 3-4 branches per jar.

Step 2. Washing and sterilization of jars. It is best to wash jars with soda, and sterilize in any way: boiling water, steam, or send them to the oven for 10 minutes.

Step 3. Putting tomatoes in a jar. Place 2 leafy greens in the bottom of the jar, and then spread the tomatoes all the way to the neck of the jar. Place 2 more sprigs of carrot tops on the sides. Boil water and pour it into each jar. Close the lid and leave for a while to cool completely.

Step 4. Preparing the brine. Drain the water from the jars back into the pot and add spices, sugar and salt, stir and bring to a boil. After turning off, add vinegar.

Step 5. Filling the tomatoes with brine. Pour the brine into the jars, filling them to the very neck.

Step 6. Canning. Seal the jars with sterilized lids - special, with a twist or, in the old fashioned way, turnkey.

Recipe number 2: pickled tomatoes with tops and aspirin

Tomatoes are well preserved when salted with aspirin. This is a favorite harvesting method for many hostesses, since it requires a minimum of vinegar, and tomatoes taste like fresh ones. We will describe the whole process of harvesting tomatoes with aspirin step by step and show you a photo.

This time you will need three-liter jars and the number of tomatoes that will go into them. It is also necessary to put one aspirin tablet in each jar, and prepare the brine from the following ingredients: for one liter of water, one a heaping tablespoon of salt, four tablespoons of sugar, and one tablespoon of vinegar.

A step-by-step recipe for salting tomatoes with aspirin

You can see the first four preparatory steps in recipe number 1. We move on to the next plan.

Recipe number 3: tomatoes with tops, garlic and horseradish

Today is the time for savory snacks and spicy preparations, so if you like tomatoes with a spicy aroma and rich taste, try cooking them with garlic and horseradish.

For this blank for one and a half kilograms of tomato, you will need:

120 grams of salt;
50 grams of sugar;
two cloves of garlic;
three sprigs from carrots;
leaf and horseradish root;
medical mustard plaster.

As you can see, other spices do not appear here, like vinegar, but tomatoes are well preserved thanks to horseradish and garlic.

At the bottom of the jar, lay a part of the tops and horseradish root, put the tomatoes on top.
Put the garlic, the remaining tops and the horseradish leaf into the jar.
Pour into a jar of cold water up to the neck.
Drain the water from the jars, add sugar, salt and boil.
Pour the brine into the jars while still hot.
Now the turn of the mustard plaster has come - it is necessary to cut off a small piece from it and send it under the lid, and then cork the jar

Video recipes: how to prepare tomatoes with carrot tops

So the long-awaited summer is coming to an end, which gave us a good harvest of various vegetables and fruits. And that means that preparations for the winter are just around the corner. This is not surprising, since in the cold frosty winter you really want to feel a piece of summer and decorate the festive table with generous gifts of summer: tomatoes, peppers, cucumbers, salads, fruits. To do this, there are a lot of different preservation recipes that allow you not to exclude vegetables and fruits from the diet during the autumn-winter period, which are available to us only in summer.

Tomatoes are juicy, healthy and tasty foods. They prevent the formation of cancer, are useful for the cardiovascular system, improve the functioning of the genitourinary system.

We offer you to try the recipe for tomatoes with carrot tops for the winter.

Ingredients:

Cooking method:

The tomato recipe is very simple.

Bring the water to a boil. In one three-liter and three-liter jars, we lay out 4 sprigs of carrot tops at the bottom, which will give the tomatoes a unique and unforgettable taste. Tomatoes marinated in this way will pleasantly surprise and delight everyone who tries them.

Pour boiling water into a jar of tomatoes to the very top, cover our jar with a lid and leave until fully ripe.

Drain the prepared infusion from the jar back into the pan and add sugar, salt, bay leaf, vinegar, allspice and bring to a boil. Pour boiling marinade over tomatoes.

After the marinade is poured over the tomatoes, we roll up the jars with sterilized lids. We turn them upside down, wrap them in a blanket and leave to cool. Our salting is ready.

Recipe for sweet tomatoes with carrot tops

Ingredients:

Cooking method:

Wash carrot tops and tomatoes very carefully. We put four sprigs of carrot tops in a jar, and put tomatoes on top. Fill the jar with boiling water, cover with lids and leave to brew for 15-20 minutes. Then we drain the water into the pan and add salt and sugar, let it boil. As soon as the marinade boils, add vinegar. Let it boil for two minutes. Remove the marinade from the heat and pour over the tomatoes.

We roll up the lids, cover with a warm blanket and leave warm until cool.

Recipe for Canned Carrot Tomatoes

Ingredients:

Cooking method:

Thoroughly wash the tomatoes and carrot tops.

At the bottom of the jar we put 3 sprigs of carrot tops, on top - tomatoes. Pour boiling water over and let cool. Drain the water and put sugar, salt and table vinegar into it. We bring this marinade to a boil, roll up the jar with a lid and leave it warm.

It turns out incredibly fragrant and tasty canned tomatoes, a little sweet, but at the same time, with a slight sourness.

As you can see, the recipes are very easy to prepare.

For several years now, canned tomatoes with carrot tops have become very popular in preparations for the winter. The recipe has become a mega-hit! Every now and then they ask: “How to prepare such a blank? It's complicated? Is it really really delicious? Can you give me the recipe...

I will answer immediately all the questions: “Yes, it is very tasty! There are no words to describe how delicious! And to prepare such a blank for the winter is a couple of trifles, it doesn’t get easier ... "

And the fact that an open liter jar lasts a maximum of 10 minutes speaks of the taste. If you put tomatoes on the table in a salad bowl for lunch or dinner, then while setting the table, cutting bread, preparing cutlery, the salad bowl is empty right before your eyes. They haven't even sat down at the table yet.

Another important fact, when the fruits in the jar run out, they start pickling. And it is drunk as quickly as the tomatoes run out. It doesn't taste any better.

Therefore, if you are engaged in blanks, then cooking in this version is a must! Moreover, the recipe is actually as simple as twice two. No spices are needed, jars do not need to be sterilized. They just made a brine, poured it, drained it and poured it again. That's the whole recipe!

But let's take a closer look at the recipe. To make sure everything works out for you. So that the banks do not take off. And so that summer tomatoes delight us in a long winter!

Tomatoes with carrot tops for the winter step by step recipe

We will need:

tomatoes - 15-20 medium-sized specimens go to a liter jar
carrot tops - per liter jar 4-5 branches
aspirin - per liter jar 1 tablet (optional)

Brine (per 1 liter of water):

salt - 1 tbsp. spoon with slide
sugar - 4 tbsp. spoons
vinegar 9% - 1 tbsp. a spoon

Cooking:

1. Cooking jars. It is very convenient to harvest tomatoes in liter jars. Opened once and ate immediately. But I also cook two-liter ones. It is good to have such a jar when guests come. Such an appetizer is always a success, so guests always eat it with great pleasure.

2. Wash jars using soda or any cleaning agent. Then we sterilize them by one of the known methods. They can be scalded with boiling water, pouring 1/3 of it into a jar. Soak boiling water for 10 minutes, then shake it from side to side so that it hits all the walls and drains. Immediately cover with boiled lid.

You can collect water in a saucepan, put a colander on it. And already in it place the jar neck down. After the water boils, hold the jar over the steam for 10 minutes. Then take it out and cover with a lid.

Who has an air grill, then you can sterilize the jars in them. Below is a video on how to do it.

Or jars can be sterilized by putting them in the oven.

3. It is better to take small tomatoes for this recipe. They are less capricious. In addition, they are better saturated with brine and tastier.

I use my own homegrown tomatoes. Of course, they do not ripen in my garden, we shoot them green. But when they start to ripen, I select small specimens and slowly start making them. Today I collected them for one two-liter and three liter jars. Usually for the season I try to cook them in this version of 15 liters.

The fruits for this recipe do not have to be used completely ripe. You can take and slightly pink. They will also be very tasty.

4. Wash the tomatoes, put them on a towel and let the water drain.

To prevent them from cracking, prick them with a needle or toothpick in the stalk area. This will help keep them safe and sound.

5. Wash the tops of carrots, sort out, remove damaged branches. It is desirable to take tops from large carrots. Such tops have already gained strength, and it will make a delicious brine. This means that the finished product will also be delicious.

6. In sterilized liter jars, put three or four sprigs of tops on the bottom, and coarse stems can be cut off and put on the very bottom. And the branches are beautifully distributed along the walls of the jar. If you use larger jars, then put more branches in them.

7. Fill jars with tomatoes to the very top.

8. Put a couple more small branches of tops on top.

9. Now let's prepare the brine. For a liter jar, we need about 0.5 liters of water. Since I got 5 liters of tomatoes, I will need 2.5 liters of water. I will prepare a brine for 3 liters of water. It's better to have enough than not enough. In the leftovers, then I will make lightly salted cucumbers.

10. Pour the required amount of water into a large saucepan. Add the right amount of salt and sugar. Since I have 3 liters of water, I pour 3 tablespoons of salt into the water, and 12 tablespoons of sugar.

In different recipes, this amount varies. Somewhere more salt is added, somewhere less sugar. I tried experimenting with different amounts of them, and this recipe turned out to be the most delicious of all.

The preparations are slightly salty, more sweet. And the brine is so delicious.

11. Bring the brine to a boil, stir so that the salt and sugar disperse, let it boil for 3-4 minutes. Then fill them with tomatoes under the very neck. Cover with lids. And let it warm up for 10-15 minutes. Pour the remaining brine into another saucepan. It will still be useful to us to top it up when we fill them a second time.

12. Using a lid - a sieve with holes, drain the brine back into the pan.

13. We put the brine back on the fire, and give it the opportunity to boil. Together with him we put the brine, which we have left unclaimed. To, if necessary, add it to jars of tomatoes.

14. At this time, the jars with the contents should be covered with lids.

15. As the brine boils, let it boil for 5 minutes. And again pour it into the banks. Let stand 7-10 minutes. And again pour into a saucepan, which we put on fire to boil.

16. Now aspirin comes into play. I will say right away that you will not find it in any recipe. This is our secret family ingredient. And for me this is a kind of "airbag". In all the recipes in which I canned cucumbers and tomatoes, I add aspirin. Aspirin does not affect the taste in any way, but it does not affect storage. With aspirin, jars do not "explode" and are stored for a long time.

But this is up to you. You may or may not add it. Tomatoes with carrot tops can be canned without aspirin.

If you still decide to add, then add 1 tablet per liter jar. It must be crushed and put directly into the jar before pouring the brine.

17. When the brine boils for the third time, pour it into the jars again, but not to the very edge. Then add a spoonful of 9% vinegar to each liter jar, not to be confused with essence. Now add the brine to the very brim so that when the jar is closed, a little brine spills out. If there is not enough brine, then add it from the reserve pan, in which it must also boil. Close the lid and do not open it again.

If you accidentally open the lid, then add hot brine again to the very brim. Cover with a lid and wait for air bubbles to come out.

18. Let the tomatoes stand for a while, while turning the jar from side to side to release air bubbles.

19. Then screw the lids on with a seaming machine. Turn over and cover with a blanket.

20. Leave to cool completely for a day.

21. Check in a day if the bank is leaking. If everything is fine, then turn it over and leave it for two to three weeks to observe.

Tomatoes with carrot tops should be well brewed. Try not to open them ahead of time. Let stand for at least two months, and preferably three. Then they will be just right.

Video on how to cook tomatoes with carrot tops at home

This recipe is very popular, many people look at it and cook according to it. And so we shot a video so that no one would have problems with the preparation of such a blank.

Actually the recipe is very simple. When you make tomatoes over it for the first time, you will immediately understand it.

Friends, if after watching you have any questions, then ask them in the comments. I will gladly answer them.

What to do if the jar is leaking or the lid has risen

If the next day you see that the jar is leaking, then you did not close the lid tightly. In this case, open it and you have two options

it is possible to reconserve such a bank. To do this, pour the brine through the lid - a sieve into the pan, and boil it for 5-7 minutes. Then pour it back into the jar, cover with a lid, let stand for 5 minutes so that air bubbles come out. And screw the covers back on.
leave the tomatoes in a jar, put them in the refrigerator. Eat in two days, as lightly salted. It is not advisable to use brine in this case.

If you decide to redo the blanks, then their taste will no longer be quite the same as in normal jars. View can also be lost. Tomatoes can burst and go limp. But you can eat them.

If the lid of the jar has risen after a week, or two, or later, then the fermentation process has begun in the jar. It can occur for several reasons

poorly washed and sterilized jars or lids
poorly washed tomatoes or tops
if the brine did not boil, and you poured it into a jar
if air remains in the jar
if the lid is not properly closed

Such canned products should not be eaten. It must be thrown out without any regret!

If you follow all the stages of conservation, then none of this will happen. And tomatoes with carrot tops, as well as, will delight you with their taste and bright appearance all winter. What I sincerely wish you.

Enjoy your meal!