Basil is a wonderful all-purpose seasoning for meat, fish, soups and fresh salads- well known to all lovers of the Caucasian and Italian cuisine. However, upon closer inspection, basil greens are surprisingly versatile. For several seasons now, our family has been drinking fragrant basil tea with pleasure. In a flower bed with perennials and in flowerpots with annual flowers, a bright spicy plant also found a worthy place.
Thuja or juniper - which is better? Such a question can sometimes be heard in garden centers and in the market where these plants are sold. He, of course, is not entirely correct and correct. Well, it's like asking which is better - night or day? Coffee or tea? Woman or man? Surely everyone will have their own answer and opinion. And yet ... But what if we approach without prejudice and try to compare juniper and thuja according to certain objective parameters? Let's try.
Ginger Cream Cauliflower Soup with Crispy smoked bacon- tasty, tender and cream soup which will appeal to both adults and children. If you are preparing a dish for the whole family, including toddlers, then do not add a lot of spices, although many modern children are not at all against spicy flavors. Bacon for serving can be prepared in different ways - fry in a pan, as in this recipe, or bake in the oven on parchment for about 20 minutes at a temperature of 180 degrees.
For some, the time of sowing seeds for seedlings is a long-awaited and pleasant chore, for some it is a difficult necessity, and someone thinks about whether it is easier to buy ready-made seedlings on the market or from friends? Whatever it was, even if you refused to grow vegetables, for sure, you still have to sow something. These are flowers, and perennials, conifers and much more. A seedling is still a seedling, no matter what you plant.
A lover of humid air and one of the most compact and rare orchids, pafinia is a real star for most orchid growers. Its flowering rarely lasts longer than a week, but it is an unforgettable sight. Unusual striped patterns on the huge flowers of a modest orchid want to be considered endlessly. In room culture, pafinia is rightly credited to the ranks of species that are difficult to grow. It became fashionable only with the spread of interior terrariums.
Pumpkin marmalade with ginger is a warming sweet that can be cooked almost all year round. Pumpkin has a long shelf life - sometimes I manage to save a few vegetables until summer, fresh ginger and lemons are always available these days. Lemon can be replaced with lime or orange to get various tastes Variety in sweets is always nice. Ready marmalade is laid out in dry jars, it can be stored at room temperature but it's always better to cook fresh food.
In 2014, the Japanese company Takii seed introduced a petunia with a striking salmon-orange petal color. By association with the bright colors of the southern sunset sky, the unique hybrid was named African Sunset (“African Sunset”). Needless to say, this petunia instantly won the hearts of gardeners and was in great demand. But in the last two years, the curiosity has suddenly disappeared from shop windows. Where did the orange petunia go?
In our family Bell pepper love, so we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them all the time. And every year I try to try something new. Pepper is a heat-loving and rather whimsical plant. About varietal and hybrid varieties of tasty and productive sweet pepper, which grows well with me, and will be discussed further. I live in central Russia.
meat cutlets with broccoli in bechamel sauce - a great idea for quick lunch or dinner. Start by cooking the minced meat, while bringing 2 liters of water to a boil to blanch the broccoli. By the time the cutlets are fried, the cabbage will be ready. It remains to collect the products in the pan, season with sauce and bring to readiness. Broccoli needs to be cooked quickly to keep it bright. green color, which, when cooked for a long time, either fades, or the cabbage becomes brown.
Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. And what about those who do not have experience, but want to have a home houseplants- not stretched stunted specimens, but beautiful and healthy, not causing a feeling of guilt by their extinction? For beginners and flower growers who are not burdened with a long experience, I will tell you about the main mistakes that are easy to avoid.
Lush cheesecakes in a pan with banana-apple jam - another recipe for everyone's favorite dish. So that cheesecakes do not fall off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder and soda, and thirdly, the density of the dough - you can sculpt from it, it is not tight, but pliable. good dough with a small amount of flour will only come out of good cottage cheese, and here again see the paragraph "firstly".
It is no secret that many drugs from pharmacies migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived almost with hostility. At the same time, potassium permanganate is a long-known antiseptic, which is used both in medicine and in veterinary medicine. In crop production, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden and vegetable garden.
Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it like this, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a saucepan for 5 minutes and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - meat and mushrooms are boiled, cooled, marinated.
Cucumbers grow well not only in a greenhouse or conservatory, but also in open field. Cucumbers are usually sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers do not tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste juicy handsome men from your garden at the beginning of summer or even in May. It is only necessary to take into account some features of this plant.
Tomatoes according to this recipe are very easy and simple to prepare, and the result will surprise and delight the whole family in winter. These tomatoes are rolled up without vinegar, so that the output is 2 products - delicious tomatoes and tomato juice.
Ingredients:
- 3 kg of small tomatoes (preferably dense);
- 2 kg of large tomatoes (juicy and soft, for juice);
- 2 tbsp salt;
- 3 tbsp Sahara;
- 2 bay leaves;
- 4-5 peas of allspice.
Tomato juice recipe
1. small tomatoes rinse thoroughly under running water. We pierce each tomato with a toothpick so that the tomatoes are well saturated fragrant juice.
2. Wash large tomatoes and pass through a juicer or meat grinder. Add salt, sugar, Bay leaf and allspice peas. Stir, bring the juice to a boil and cook for another 3 minutes over high heat.
3. We sterilize jars and lids in any convenient way, see for more details. We put small tomatoes in sterilized jars and pour boiling juice to the very top. If the juice flows onto the countertop - it's okay, you can lay another towel. The main thing is that there is practically no air left in the jars when the lid is closed. We immediately roll up or twist the jars and turn them over with the lid down. We clean it in a warm place, put it tightly to each other, wrap it with a blanket and leave it for a day.
4. After a day, the banks can be turned over and checked for the quality of seaming. If the jars do not flow, do not let air through and the lids are tightly closed, then the jars with tomatoes can be put away before winter in the closet. Although, in my practice, it has never happened that tomatoes in own juice swollen or spoiled. They always turn out flawless, moderately salty and with a light aroma.
It's time to harvest tomatoes for the winter. They are just in time for the end of summer, the beginning of autumn, the most delicious. And since they are delicious, it means that the preparations from them will also turn out delicious. This year, the summer generously gave us warmth, and there was a lot of sun. And for growing tomatoes, this is just what you need. Warmth and sunshine!
Therefore, the tomatoes of everyone who has their own garden plots ripened right on the bushes. Usually we take them off the bush green, and they ripen in our boxes in a dark place. Someone puts one red tomato in a box with green fruits, someone comes up with some other methods. And this year, there was no need to invent anything. There were so many of them that they simply did not know where to put them.
Therefore, they prepared various pickles. And they were prepared, and harvested, and twisted. And of course they did.
And today a slightly different recipe for tomatoes in their own juice. The recipe is very simple and doesn't take much time. Therefore, for those who have some free time, it will come in handy.
Tomatoes in their own juice for the winter without sterilization a simple recipe
We need (to three-liter jar):
- tomatoes - 1.5-2 kg (small)
- tomatoes - 2 kg (for tomato)
- dill - 7-8 sprigs
- horseradish leaf
- sugar - 6 tbsp. spoons
- salt - 3 tbsp. spoons
- black peppercorns - 20 -22 pcs
- allspice peas -5-6 pcs
- red chilli pepper - to taste
- cloves - 5 pcs
- vinegar essence - 0.5 tsp
- aspirin -1.5 tablets
Cooking:
1. To prepare this blank for the winter, I use two varieties of tomatoes. Some are not large, either round or oblong " Lady fingers". And for the preparation of a tomato, I take large, juicy, fleshy fruits. They themselves are very tasty, crumbly, sugary, and the tomato will turn out to be very tasty too.
2. Pour boiling water over large specimens for 5 minutes. Then drain the water, pour over them cold water and peel off the skin. Remove the remains of the stalk, and cut into several pieces. So that it is convenient to twist in the meat grinder in the future.
If someone lacks time, then the skin from the tomatoes can not be peeled. Of course, the first option is preferable, as the tomato will be brighter and more pleasant to eat.
3. Twist the tomatoes in a meat grinder.
4. Wash small fruits and put in a basin so that the water is glass. Each of them is pierced with a toothpick at the point of attachment of the stem in three places. This will keep the skin intact. During processing, conservation and storage, it will not burst.
If desired, small specimens can also be skinned. But since we have a quick and easy way, we do everything in a simple way. And with peeled tomatoes, we prepared a blank according to the recipe.
5. Prepare jars and lids. Wash the jars with a cleaning agent or soda, and rinse well with cold running water. Then sterilize the jar using one of the known methods. Or pour 2/3 boiling water into the jar, cover with a lid and let stand for 10-15 minutes. Or put the jar in a colander. And that, in turn, put in a pot of boiling water and hold the jar over the steam in this way until it becomes hot.
Then turn the jar upside down and put on the neck so that the water is glass.
Place the lids in a pot of water and boil them for 10-15 minutes.
6. At the bottom of the jar, put a piece of horseradish leaf, a mixture of pepper and cloves. Red hot peppers cut off a small piece. The sharper it is, the less a piece is needed.
7. Lay out two layers of tomatoes and place dill sprigs along the edge of the jar to make it beautiful. Then lay out another 2-3 layers, and again shift with dill sprigs.
It is not necessary to fill the jar tightly. The tomato will be quite thick, and we need it to be able to fill all the empty space quite easily. Leave some space at the top as well.
8. Put another small piece of horseradish leaf and one sprig of dill on top. And cover with a sterilized lid.
9. At the same time put the tomato on fire and water in a separate saucepan.
10. Cook the tomato for 30 minutes. During cooking, foam will appear, it must be removed so that our blanks do not ferment. You also need to periodically stir the tomato.
11. When the water boils, pour over the tomatoes. Cover with a lid and leave for 10 minutes so that they warm up well.
12. Drain the water back into the pot through the lid of a perforated sieve. Let the water boil again. And then pour over the tomatoes again. Let stand again for 10 minutes with the lid closed.
You can periodically shake the jar or twist it from side to side so that air bubbles come out of it. To do this, place the jar on a piece of cloth or towel so as not to damage the surface of the table.
13. When the water is drained a second time, pour salt and sugar into the jar. I decided to make a preparation so that the preparation was sweetish in taste and for this I add 6 tablespoons. Salt, as expected, 1 tablespoon per half liter of water. Since about 1.5 liters go to a three-liter jar, we put 3 tablespoons of salt.
If you don't want them to be sweet, add less sugar. But at least 2 tablespoons per three-liter jar.
14. I add aspirin to all the preparations of tomatoes and cucumbers. It helps to preserve conservation.
Aspirin I add 1.5 tablets. It must be crushed and added to the jar along with sugar and salt.
I usually add 2.5 aspirin tablets to a three-liter jar. But today we make tomatoes in our own juice. And as you know, they also contain acid, which plays the role of a preservative. Therefore, we add less aspirin.
Possible with this method don't add aspirin. But I play it safe and add. So that the bank is already stored for sure!
15. While boiling, pouring and draining water, tomato juice boiled for 30 minutes. We pour it into a jar with fruits. Fill gradually, do not rush. Tomato juice is not water and it is more difficult for it to penetrate and fill all the voids. And we can’t leave air pockets, in this case the tomatoes can ferment.
Therefore, first pour tomato juice on 1/3 of the jar, rotate, knock on the jar. See that there are no air bubbles left. Then pour the same amount and repeat the procedure. Finally, fill almost to the top. Rotate the jar again so that there is no air left.
16. Pour half a teaspoon vinegar essence. And then add tomato juice to the very top.
17. Cover with lid. Let some juice pour out. Let the jar stand for 5 minutes. And then screw the lid on with a seamer.
18. Turn the jar over, placing it on the lid, cover with a blanket or blanket and leave for 24 hours in this position.
19. Then turn the jar over again and put it in a cool place for storage.
In winter, tomatoes in their own juice will delight you with their taste. They can simply be served as an appetizer. And you can also add them to all dishes. Then you can remove the skin from them, and the skins will not float in the dish.
Tomato juice can also be added to dishes while cooking. Or you can just drink it. It is very tasty. Not sour at all. Has a taste fresh fruit, only slightly sweet. It happens that the juice is drunk first. It turns out so delicious!
So cook tomatoes in your own juice. As you can see, there is nothing complicated about this. And as a result, you get not only delicious snack fruits, but also delicious tomato juice.
Enjoy your meal!
Homemade tomato juice is very tasty. And if you close together with him for the winter also tomatoes in their own juice for the winter, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And for this we do not need vinegar, so these tomatoes are very fond of children.
As you can see, this homemade there are so many advantages for the winter that it’s absolutely worth it to cook tomatoes in your own juice for the winter!
Ingredients:
Yield: 3 liters
- 2 kg of tomatoes;
- 1 liter of tomato juice;
- 1.5 tablespoons of salt;
- 2 tablespoons of sugar;
- 2 peas of allspice;
- 2 bay leaves (medium size)
How to close tomatoes in their own juice for the winter:
For this recipe, we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes - in jars. Wash tomatoes thoroughly and sort. Set plum tomatoes (or small ones) aside for now.
Cut large tomatoes in half, cut out the attachment points of the stalks, cut into medium-sized pieces and pass through a meat grinder. Pour the juice into a saucepan, put on a small fire and bring to a boil. Boil for 5 minutes.
We put salt, sugar, allspice and bay leaf. Bring to a boil, remove the foam. Boil the juice over low heat for 12 - 15 minutes (until the foam stops appearing).
Such tomato juice turns out to be very tasty and thick, but there is still one caveat - this juice is with seeds. If you, like me, prefer pitted juice, then you will need to grind it through a sieve (it will turn out faster if you first rub it through a large-mesh colander, and then through a sieve). If you don't feel like or don't have time to deal with grinding, leave it as it is. Pour the juice into the pan, put it on the fire again, bring to a boil.
At the same time, boil water in another pot. And in sterilized jars we put plum tomatoes.
Pour the tomatoes in jars with boiling water.
We cover (do not roll up!) The jars with lids and wrap them with a blanket (we make a “fur coat”). Leave the tomatoes for 7-10 minutes.
Then we drain the water from the cans (it is convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.
We roll up the banks and immediately wrap them in a “fur coat” again. Tomatoes in their own juice will have to stand like this for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement or stored at room temperature.
Can be used for juice crushed tomatoes, irregularly shaped, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.
Olga 8.08.12
Good afternoon.
In the recipe for tomatoes in their own juice, there is no vinegar at all. Are these tomatoes only kept in the fridge? Do they explode at room temperature?
Alyona
And you, Olga, good day! Ripe tomatoes themselves contain a sufficient amount of acid, which is a natural preservative. If all the requirements for the sterilization of dishes (bottles and caps), for the sterilization of tomatoes in juice, are met, then these tomatoes are perfectly stored at room temperature (it is still not advisable to put them near the battery). Of course, if possible, it is better to store any seaming on the balcony or in the cellar, but this is not necessary.
Dina 05.08.13
Made everything according to your recipe. Tomatoes turned out beautiful, I think that they are delicious. In the winter we will open, then we will try :-)
Leila 13.08.13
I have two buckets of cherry tomatoes in my garden. Do you think they can be rolled into tomato juice according to your prescription. Cherries have thin skins, won't they fall apart? If everything worked out, it would be very good, beautiful and original.
Alyona
Leila, you can safely roll Cherry tomatoes according to my recipe. As usual, wash the tomatoes, prick each tomato at the stalk with a toothpick so that they do not crack when poured with hot juice. For tomato juice, it is better to use ordinary tomatoes.
Summer resident 13.08.13
I have a question. In your recipe for seaming a tomato, the phrase chopped tomatoes cook in enamelware until they are soft means the tomatoes are simmering in their own juice or do you have to add water? And yet, the skins of those tomatoes that we put in jars should be removed or not?
Alyona
You don't need to add water. Cover the pot with a lid to release the juices faster. If you do not want to bother with making juice for a long time, then you can pass the tomatoes through a meat grinder, and only then boil the juice.
Whether or not to remove the skin from the tomatoes is up to you, this does not particularly affect the preservation recipe. The only thing is that it will take extra time to scald the tomatoes and then peel them. And yet, peeled tomatoes are softer, they fit more in a jar, so less tomato juice is required.
Nina Zubko 14.08.13
Everything turned out great! I rolled up ten three-liter bottles according to your recipe. Tomatoes are beautiful. Thank you so much!
Irina 11/21/13
I also make these tomatoes according to the same recipe. Only for the speed of the juicing process I use a microwave. I cut the tomatoes into slices, put them in a bowl, cover with a lid for MV and set for 3 minutes. Tomatoes also release juice. And then I pass it through the auger juicer. So it will be faster.
Alyona
Irina, thanks for the interesting addition to the recipe.
Zuhra 07.02.14
What could be better than tomatoes in its own juice...?! I always planted a lot of tomatoes, and always a few favorite varieties. Canned a little in the usual way with spices, but mostly in its own juice). Such tomatoes were eaten quickly and tomato juice was used to prepare some dishes, instead of the same purchased ones. tomato paste or sauce. A very practical piece!
Lily 29.07.14
You, Alena, have beautiful tomatoes in juice, and positive feedback a lot of. So the recipe is good, I will use it.
Ekaterina 03.08.14
Highly good recipe, rolled up tomatoes last year, here I am going again. My son drinks juice with pleasure, I don’t buy industrial juice.
Alyona
Ekaterina, thanks for the feedback, son only health)))
Marina 09.08.14
I have been cooking these tomatoes for 10 years already. My family loves them very much. at first I prepared juice with a meat grinder, and now the juicer saves. they are stored in my house in a closet near the stove and have never exploded. This year I decided to sterilize in the oven, let's see what happens.
Julia 13.08.14
Good afternoon! The recipe describes the process of preparing tomatoes in great detail, but I have a question: some recipes say that jars of tomatoes are pasteurized at t below 100 degrees without bringing the water to a boil. As I understand in your recipe, the water should boil? Thanks for the answer!
Alyona
Julia, you understood correctly, water should boil.
Heat treatment at temperatures below 100 degrees is called pasteurization, as a result of pasteurization, bacteria die, but spores survive. Sterilization is considered a more reliable method of heat treatment; bacteria and most spores die during boiling. Such seaming is much better preserved, and it does not need to be stored in the refrigerator. It is enough to store in a dark cool place.
Natalia 15.08.14
I rolled up several bottles of tomatoes according to your recipe. Only in order to save time I filled them with purchased tomato juice. Of course it boiled well. How do you think they will be stored normally?
Alyona
Natalya, with purchased tomato juice, seaming is much more expensive. As for storage, the tomatoes should stand normally, because the juice has already been sterilized once at the factory. True, for the same reason, it is no longer as useful as homemade freshly prepared.
Irina 18.08.14
I can't figure out how jars are sterilized. Do we put ready, filled jars in boiling water for 30 minutes? and then how to get them fiery from hot water How far does the water reach the banks? it boils, which means it can get into the jar?
Alyona
Irina, be sure to buy special tongs for a canning jar, they cost a penny, but they greatly simplify the canning process.
- Wash jars and lids thoroughly, then scald with boiling water.
- We put the tomatoes in prepared jars and pour them with hot tomato juice. We fill the jar to the shoulder line or slightly lower (as in the photo). It is impossible to fill to the very top, because when heated, the liquid expands, and the juice begins to pour over the edge.
- We prepare in advance large saucepan With hot water. The required volume is also desirable to measure in advance.
- Carefully put the jars of tomatoes in the pan (the jars are covered with lids, but not rolled up).
- The water level in the pan is one and a half to two fingers below the top edge of the jar. Boiling water should not be poured into jars.
- We sterilize according to the recipe, depending on the volume.
- We take out the jars with tongs, which help to capture hot jar at the very neck. Since 2 or 3 liter bottles weigh decently, we will definitely call assistants with biceps)))
- We roll the tomatoes in the tomato.
Svetlana Anatolyevna 05.09.14
Thanks for the recipe, the tomatoes are worth well.
Vika 22.02.15
To me it's simple perfect recipe twisting a tomato for the winter, as they say, two in one. My whole family eats them with great pleasure, and I cook borscht from tomato. It turns out that I save both banks and space in the pantry)). And most importantly, there is no vinegar here, I even give such tomatoes to my two-year-old son without fear.
Galina Sergeevna 29.07.15
I rolled these tomatoes in their own juice last year. Delicious, and most importantly, nothing is lost: tomatoes are eaten, juice is drunk.
Olga 02.08.15
Beautiful tomatoes. A lot of good reviews. So I bookmarked the recipe.
Mitrushina Tatiana 13.08.15
Reviewed a lot of recipes. Settled on yours. Went to do it. God bless!
Alyona
Tatyana, hope in God, but also follow the technology)))
Vitaly 03.09.15
Can it be done without sterilization? Well, the first time pour boiling water, and the second time with juice ...
Alyona
Vitaly, we will definitely sterilize!!! There is no vinegar in this recipe, everything is natural, so no experiments! Carefully read the rules of sterilization))))
Max 06.09.15
Vitalik, bro, tomatoes can not be sterilized or even washed. Gee ... then unsubscribe how it went :))))))
Svetlana 28.09.15
do you need spices?
Alyona
Svetlana, at your discretion, you can put your favorite spices. This is exactly the same as every housewife adjusts the amount of salt and sugar according to her taste))) Although ... the most valuable tomato juice is without salt, sugar and spices at all. This is then, right into the glass, add salt and a pinch of freshly ground pepper.
