Canned tomatoes with carrot tops. Recipe with step by step photo

Canned tomatoes with carrot tops. Recipe with photo

, 8th grade student
MBOU "Basic boarding school No. 3 named after the Hero of Russia Vladimir Elizarov", 14 years old
Supervisor: Tsybanova Galina Anatolievna ,
teacher MBOU "Basic comprehensive boarding school No. 3 named after the Hero of Russia Vladimir Elizarov"
Purpose: autumn preparations.
Preserving means preserving the useful properties and nutritional value of products for a long time. Vegetable preservation is characterized by pleasant palatability And useful properties.
To implement my project, I was looking for information on the Internet (about canning tomatoes with different spices and herbs). On one of the sites I came across the recipe “Canned Tomatoes with Carrot Tops”. I liked it because no additional spices and herbs are required for rolling tomatoes.

Description: The master class is designed for schoolchildren of grade 6 and older, their parents. This material may well be used by technology teachers when studying the "Cooking" section.
Target: Canned tomatoes in a small jar.
Tasks:
- to expand the idea of ​​harvesting vegetables for future use
- prepare for independent living
- Develop independence and self-control
- to cultivate a cognitive interest in cooking

To prepare the workpiece you will need:

1.Ingredients:

Elastic medium-sized tomatoes
- tops from one carrot
- salt
- sugar
- food vinegar 9%
Iodized salt is not recommended for canning vegetables,
but in our class there was only such

2. Equipment:

Glass jar with tin lid
Drain cover
Scales
Plate

Two enamel pots different size
Table and teaspoon
wooden toothpicks
Seamer (key)
Can holder
Napkin

Progress:

1. Before starting work, put on protective clothing and wash your hands with soap and water.
Choose medium-sized tomatoes of medium maturity, which will not burst in the future. Thoroughly wash the fruits and carrot tops in warm water. First you need to clean them of dirt and dust, and then rinse again and put on a plate to dry.


2. Wash the jar and lid with baking soda and rinse under running water.
3. Place the jar in a preheated oven to sterilize for 15 minutes.
Boil the lid for at least 5 minutes.


4. Calculate how much sugar, salt and vinegar you need.
While the jar was being sterilized and the tomatoes were drying, I once again looked at the recipes saved on the computer and chose the last post (5 liters of water, 20 tablespoons of sugar, 5 tablespoons of salt, 350 grams of 9% vinegar), because this recipe has been tested and is convenient for calculation .
For 1 liter of water you need 4 tablespoons of sugar 1 table. a spoonful of salt and 70 grams of 9% vinegar
1 st. a spoonful of salt - 30 g
1 st. a spoonful of sugar - 25 g
To fill a 0.6 liter jar, 0.3 liters of water is enough for me, so I weighed the ingredients:
Salt - 30 g x 0.3 \u003d 10 g
Sugar - 25 g x 4 x 0.3 = 30 g
Vinegar - 350 g / 5 x 0.3 \u003d 21 g


5. Put a piece of carrot tops on the bottom of the prepared and cooled sterile jar.


Then tightly lay the tomatoes (as many as you like).
Each fruit must first be pricked at the location of the stalk with a wooden needle (toothpick) so that it does not burst during canning.


Between the tomatoes, additionally lay sprigs of tops.


6. In order for each tomato to retain its bright color and elasticity, it is necessary to carry out heat treatment. To do this, boil water and carefully pour boiling water into a jar.


7. Then immediately drain the water back into the pan and start preparing the marinade.


To do this, add salt and sugar to the drained water. Place the saucepan over medium heat and bring the mixture to a boil. Boil until the salt and sugar are completely dissolved (about a couple of minutes). Pour in the vinegar and let the marinade brew for a few minutes.
8. Pour the tomatoes in a jar with hot marinade, without adding about 1 cm to the edges of the neck.


9. Cover the jar with a sterile tin lid and place in a saucepan with hot water for pasteurization. The water in the pot should reach the shoulders of the jar.


Pasteurization is a controlled heat treatment of food to kill bacteria and other microorganisms.
To prevent the jar from bursting, put a napkin folded in several layers on the bottom.
The pasteurization time is counted from the moment the liquid boils.
and for my jar is 10 minutes.
10. After this time, pull the jar out of the pan with a gripper.


11. And roll up


12. Check the jar for leaks (tilt gently to make sure the marinade does not leak).
Shake the jar, put the lid down and leave to cool completely.
An interesting ingredient in the form of carrot tops gives unusual taste pickled tomatoes. The marinade turns out to be special, and the tops also give an unusual appearance ready meal.
The peculiarity of such a seam is that it must be allowed to stand for at least three months, otherwise, the tops will not yet have time to convey to the fruits the very taste that makes this seam so unique and unusual.

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 the cold frosty winter I so want to feel a piece of summer and decorate festive table 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 delicious food. They prevent the formation of cancer, are useful for of cardio-vascular 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 in three liter cans at the bottom we lay out 4 sprigs of carrot tops, 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 the jar with 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.

Incredibly fragrant and delicious canned tomatoes, slightly sweetish, but at the same time, with a slight sourness.

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

Sterilize cleanly washed jars in a convenient way. Boil the lids for 3-5 minutes.

I thoroughly wash the fruits and herbs. So that the tomatoes do not burst during sterilization, I prick each one with a needle near the stem.

At the bottom of a dry jar I put dried panicles, after separating the edge of the stems, and balls of black pepper. If you took a container of a different size, divide the twigs and spices proportionally. It is not worth increasing their number.

Gently fold in the firm tomatoes. Strong pressure is not necessary so as not to crush the fruit.


Pour boiling water over and cover with processed lids. Leave for a quarter of an hour. Using a special plastic cap with holes, drain the water into a heatproof container. For lack of it, slightly move the metal one, and, holding it with a napkin, drain hot water into the bucket.

Add rock salt and sugar and stir. Bring the brine to a boil and pour in the table vinegar.




Pour jars with marinade and roll up. Turn upside down and wrap warmly to self-sterilize. After a day, place in the basement or pantry. You can enjoy the taste of original tomatoes with the onset of winter cold. Bon appetit.

Having tried these tomatoes once, you will definitely want more! Maybe it's in the tomato tops, or maybe in a somewhat unusual - sweet - marinade, but absolutely everyone likes them.

So, let's get started ... My cans and tomatoes. We pierce each tomato with a toothpick or skewer, then when heated, the air freely escapes from them and the tomatoes do not burst. Someone will consider this superfluous, but I always do this (even if I preserve two buckets), a good appearance is already half the battle.

We put tomatoes mixed with carrot tops in jars - those same ponytails, "spit on the street", which are usually thrown away. For 1 liter of volume 1-2 pcs. tops. NO OTHER SPICES! This recipe is not for taking the initiative!

Pour boiling water over, let stand almost until cool (and you can cool down).

Drain the water, add 4 tbsp. to 1 liter of liquid. spoons of sugar, 1 tbsp. l. salt, 70 g of table vinegar (6%). Let it boil for a minute, pour over the tomatoes, roll up, turn over until cool. You can wrap yourself in a blanket, but who is used to it ...

Delicious, tender tomatoes are ready! Bon appetit!

The recipe is simple, allows you to preserve "in between". The only difficulty is sometimes it is not easy to get carrot tops. Last summer, I specifically negotiated with grannies at the market, this year I planted a bed of carrots in the country specifically for tops.

Having tried tomatoes according to this recipe once, you will certainly harvest them every season.

Pickled tomato recipes are basically similar to each other, but there are slight differences and cooking features. Next, we will consider several options for preserving tomatoes with carrot tops. The main and main feature of such a seaming is that it must stand for at least two and a half to three months, so that the tomatoes have time to thoroughly absorb the pleasant taste that makes this dish so charming.

Recipe tomato with carrot tops for the winter

For this preservation, it is best to choose tomatoes of fleshy, dense varieties and small in size. Then they will not only taste delicious, but also look very nice in a jar. Cream is perfect.

  • Five liters of water;
  • Sugar - 20 tablespoons;
  • Salt - 5 tablespoons;
  • Table 9% vinegar - 350 grams;
  • Carrot tops;
  • Tomatoes - how much will go into jars.

According to this recipe, the output is 4 three-liter jars of delicious, beautiful twist.

Before starting, the tomatoes and carrot tops are washed well and dried.

We prepare three-liter jars. Wash them well, then sterilize them in any convenient way: in the grandmother's way for a couple, in microwave oven or in the oven.

Pouring water into a saucepan suitable sizes and boil.

At the bottom of the prepared jars lay out 4-5 sprigs of carrot tops. Then put in the tomatoes. On top, you can put another small sprig of carrot tops.

Fill jars with future seaming with boiling water and leave for 25-30 minutes. After the time has passed, drain the water back into the pan, add sugar, salt there, bring to a boil. Sugar and salt should be completely dissolved. Remove the marinade from the fire, add 350 grams of table vinegar.

Fill jars with tops and tomatoes with hot marinade, roll up with sterilized lids. We wrap the jars in a blanket upside down and leave to cool completely.

This recipe is similar to the first one in terms of the cooking method, only the ingredients are added: bay leaves and allspice (peas).

  • Tomatoes - how much will go into jars;
  • Fresh carrot tops;
  • Five liters of water;
  • Sugar - 250 grams;
  • 2.5 tablespoons of salt
  • Table vinegar - 250 milliliters (or 500 ml of apple cider vinegar);
  • Bay leaf - 2-3 leaves;
  • Allspice - 12-15 peas.

We prepare tomatoes, carrot tops and jars as in the previous recipe.

This recipe is also popular, but it differs from the previous ones in that citric acid is used instead of vinegar.

For one three-liter jar of tomatoes you will need:

  • Sugar - six tablespoons of sugar;
  • Salt - one and a half tablespoons;
  • Citric acid - half a tablespoon.

Wash carrot tops and tomatoes well, dry them. Using a toothpick, we pierce the tomatoes in several places. This procedure will prevent cracking of tomatoes when interacting with boiling water. Next, put in a sterilized jar several branches of carrot tops mixed with tomatoes. Fill the jar with boiling water, leave for 20 minutes. Drain the water back into the pan, add sugar, salt. Bring to a boil. I fill the jar with hot marinade. Add half a tablespoon citric acid. We roll up the lid, and cool under the "fur coat".

Ingredients for one three-liter jar:

  • Small tomatoes - how much will go into a jar;
  • Three sprigs of carrot tops;
  • Two bay leaves;
  • Four cloves of garlic;
  • Peppercorns - 5-7 pieces;
  • One - two dill umbrellas;
  • One tablespoon of 70% vinegar;
  • Five tablespoons of sugar;
  • Two tablespoons of salt;
  • One liter of pure water.

Also, if desired, a few leaves of currants, cherries can be added to this seaming.

We prepare jars, wash, sterilize.

Wash and dry tomatoes and all herbs.

We put the tops on the bottom of the jar, then put the garlic, dill, bay leaves, pepper. Add cherry and currant leaves if desired. Then lay out the tomatoes. So that they do not burst from boiling water, you can pierce them with a toothpick as in the previous recipe.

The next step is to take a pot of suitable size, pour water into it, add two tablespoons of salt and five tablespoons of sugar. We boil the marinade, after which we fill it with a jar of tomatoes to the very top. We leave for 15-20 minutes. Then pour the brine into the pan, and bring to a boil again.

While the brine is boiling, add a tablespoon of vinegar to the tomatoes and tops.

Pour hot brine over tomatoes. It remains only to roll up the jar with a sterilized lid and leave it wrapped until it cools completely. Another original recipe tomatoes with garlic -.