Canned tomatoes with carrot tops for the winter - a step-by-step recipe with a photo. Tomatoes with carrot tops for the winter

Tomatoes with carrot tops for the winter - unusual recipe conservation, which is not known to all housewives. But it is this green that fills the vegetables with an unusual taste and aroma. Prescription fruits are preserved as a whole. In addition to carrot tops, various spices and seasonings are added to the preparation, depending on taste preferences.

Tomatoes with carrot tops for the winter step by step recipe

As a rule, cooks use carrots in preparations, but only the root crop itself. And the tops are fed to animals. But greens contain a large set of useful substances and vitamins. There is no less carotene in it than in the root crops themselves. In the old days, carrot tops were used to make tea and salads. When using green leaves, it is not necessary to take any spices. Even without them, the preparations are tasty, they can be stored for a long time.

Important! You don’t need to immediately open a jar of tomatoes, because all the taste qualities appear after 4-5 months.

Required Ingredients

For the preparation of canned or pickled tomatoes, small red, yellow, orange tomatoes are used. They should be firm and fleshy. The fruits are washed, the stalks are removed, they are pierced with a needle, a toothpick or the sharp tip of a knife in the area where the stalk is attached. This must be done for two reasons. First, pierced fruits do not burst. Secondly, when poured, they are quickly saturated with brine.

Carrot tops are taken from healthy plants. It should be fresh strong juicy green. Since there may be dust, grains of sand on the leaves, it is thoroughly washed in several waters. Salt and sugar, vinegar essence are used as a preservative. The amount of these ingredients depends on the recipe. Some cooking recommendations include various seasonings, garlic, lemon juice, onion. After washing, vegetables and herbs are laid out on a dry towel so that the water is completely glassed.

Kitchen appliances and inventory

Special equipment for canning tomatoes with sprigs of carrots for the winter is not required:

liter or three-liter jars;
tin or screw caps:
seaming machine:
saucepan for boiling brine;
measuring spoon.

To preserve pickled tomatoes, the main thing is to prepare jars. They are thoroughly washed in hot water with soda, then subjected to heat treatment:

steamed over boiling water: 3-liter jars for at least 20 minutes, liter jars for about 15 minutes;
roast in the oven for about 20 minutes at a temperature of 50 degrees;
in the microwave: pour water into each jar by a third of the volume and keep it on high heat until the liquid boils;
after washing, the lids are either boiled or kept over steam for about 20 minutes.

More often, liter glass containers are used for pickling. They are convenient in that the contents are eaten in one sitting. Two- and three-liter glass jars are suitable for treats a large number guests.

Attention! Carefully prepared jars and lids are the key to successful winter storage of canned or salted tomatoes with carrot tops.

Cooking process

Cooking pickled tomatoes is a simple process, although each recipe has its own nuances. The main stages of work are presented below step by step along with a photo:

Step number 1. Carrot branches are placed on the bottom, a few tomatoes on top. The process then continues until the jars are filled. The top layer is tops.
Step number 2. Boil in a saucepan clean water(better not from the tap) and pour jars with tomatoes and carrot tops. Cover with lids and leave for 20 minutes.
Step 3. When the water has cooled, pour it from the cans back into the pan. Since the fruits will absorb some of the liquid, add a little water and boil again. The filling procedure can be repeated, especially when jars of pickled tomatoes are stored in the kitchen in the closet in winter.
Step number 4. After the last pouring, salt and sugar are added to the water, mixed and boiled again. When the water boils, carefully add the vinegar.
Step number 5. Pour jars with boiling marinade to the very edge of the neck. The less empty space, the better the preservation will be stored in winter.
Step number 6. Roll up the jars hermetically, put them on the lid and wrap them with a blanket or a thick towel.

Most often, harvesting tomatoes for the winter with carrot tops does not require sterilization due to several fillings and cooling cans under a fur coat. Another point that must be checked to see if the bank is leaking after seaming. If the liquid seeps out, then the container is not hermetically closed. The brine must be drained, boiled again. Use new lids to roll up.

Pickled tomatoes with carrot tops for the winter

According to the recipe, it is necessary to prepare such products for liter jar:

ripe tomatoes;
2 cloves of garlic;
5 sprigs of carrot tops;
1 dill umbrella;
3 black peppercorns;
15 g of sugar;
60 g of salt;
½ tsp vinegar essence;
0.5 l of water.

Recipe Features:

First prepare the ingredients.
On each tomato, 3-4 punctures are made in the region of the stalk and placed in jars.
At the bottom of the jar put a part of the tops and dill branches, a few peppercorns, garlic, fruits on top so that there are fewer voids. The top layer is herbs and remnants of seasonings.
This recipe calls for one pour of boiling water. Then a marinade with sugar and salt is prepared from it.
Half tsp. essences are poured immediately into the jar - this is a feature of the recipe.

Rolled cans after cooling are cleaned in the basement or refrigerator.

Canned tomatoes with carrot tops

Another recipe for harvesting tomatoes for the winter. The fruits are spicy, they are quickly eaten. Not even brine remains. After all, it is sweet and sour, since salt is not required according to the recipe.

The composition of the workpiece:

dense tomatoes;
carrot leaves;
water - 5 l;
sugar - 8.5 tbsp. l.;
vinegar 6% - 250 ml, it can be replaced with 500 ml of apple cider vinegar;
bay leaf - 3 pcs.;
allspice peas - 15 pcs.;

Features of the recipe for salting tomatoes with carrot tops:

Washed and dried fruits, put greens in sterile jars and pour boiling water to the very edge of the neck. Cover with a lid and leave for half an hour.
When the water has cooled, it must be drained into a saucepan, sugared, add the remaining ingredients (except vinegar) and put on the stove.
When the brine boils, pour in table vinegar.
Fill jars of tomatoes with liquid and seal tightly.
In a convenient place, put the jars on the lids, wrap them for sterilization with a thick towel.

Attention! Since tomatoes with carrot leaves canned for the winter contain vinegar, the workpiece can be safely stored on the bottom shelf of the kitchen cabinet.

Recipe for tomatoes with carrot tops, celery and onion

Celery is a green with a specific taste, so not everyone likes it. But it is she who, together with carrot tops, gives pickled tomatoes a special taste and aroma. To fill a three-liter jar of pickled tomatoes for the winter, you need to stock up:

1 branch of celery;
1.6 kg of ripe tomatoes;
1 head of onion;
1 sheet of horseradish;
4 sprigs from carrots;
95 g of granulated sugar;
25 g table salt without additives;
95 ml of table vinegar;
3 black peppercorns;
1 liter of water.

Recipe details:

Peel the onion, wash, dry and cut into two parts.
Put prepared tomatoes, onions, peppers and green leaves in a jar.
Pour boiling water and hold under the lid for a third of an hour.
Boil the drained water again and prepare a marinade based on it: salt, sugar, then pour in the vinegar. Boil 3 minutes.
Pour the marinade up to the neck, roll up the jars with sterile lids.

After additional sterilization, the cooled jars are stored in any cool place.

Tomatoes with carrot tops and citric acid

Many housewives believe that citric acid is more beneficial than vinegar essence. This recipe uses this preservative. To prepare for the winter, pickle tomatoes in three-liter jars. You can, if desired, take dishes in 1 liter.

Ingredients for one jar:

sugar - 180 g;
salt - 45 g;
carrot leaves;
citric acid - ½ tbsp. l.

Important! According to the recipe, no other seasonings and spices are added to tomatoes, except for carrot tops.

How to proceed:

Preparation of tomatoes and carrot tops is carried out in the traditional way: sorted, washed, dried. Punctures are made on tomatoes.
After laying the fruits and herbs in a steamed jar, the first heat treatment is carried out: the contents are poured with ordinary boiling water. Tomatoes stand in hot water for at least 20 minutes.
Water is poured into a saucepan, boiled again. You can make a marinade from salt and sugar, add to a jar citric acid and pour over the tomatoes. You can change the recipe a little: add salt, granulated sugar and citric acid immediately into a jar, then add boiled water.

Roll up, turn upside down, wrap. Store cooled cans in winter in any cool place.

Tomatoes with carrot tops, garlic and dill

Tomatoes are not a perishable product, they can lie for a long time. You can save this vegetable in winter by canning. Carrot tops are used as a spicy and fragrant seasoning. For a 3 liter jar you will need:

ripe dense tomatoes of any color;
2 pcs. bay leaf;
2-4 garlic cloves;
4-7 black peppercorns;
1-2 dill umbrellas;
3 branches of carrot tops;
1 st. l. vinegar essence;
150 g of granulated sugar;
60 g non-iodized salt;
1 liter of water.

Advice! Cherry, currant leaves and sweet pepper are added for flavor.

Recipe features:

The ingredients are thoroughly washed, spread on a dry towel.
First, greens are folded, then tightly dried fruits, peppercorns, bay leaves, garlic cloves, dill umbrellas.
Pour in boiling water. Keep covered for 10-15 minutes.
While the tomatoes with carrot tops are being heat-treated, the second filling is being prepared. For its preparation, unlike other recipes, they do not use water from a jar, but pour it into a clean pan.
When it boils, the contents of the cans are poured over with it again and kept for another third of an hour.
Now pour the water from the tomatoes with the tops into the pan and boil.
Salt, sugar, vinegar are placed in the jar and poured with boiling water for the last time.
The fruits must be rolled up hermetically, otherwise the brine may become cloudy, and the jars themselves may explode.

Some housewives change the recipe. They cut the garlic cloves into cloves and insert each one carefully inside the tomato. It turns out delicious and unusual.

Cherry tomatoes with carrot tops spicy

Many housewives prefer small cherry tomatoes for pickling for the winter. Regardless of the ingredients and recipe, the preservation of such fruits is different. If medium-sized tomatoes can be poured with boiling water up to 3 times, then for cherry it can be fraught. The fruits simply burst, which will lead to damage to conservation.

You also need to pay attention to the fruits themselves. You need to choose dense unripe berries. As for spices and spices, it all depends on the taste preferences of the family, as well as on the recipe. Spicy cherry tomatoes are obtained from capsicum, with red fruits, the preparation turns out to be hot.

Recipe Ingredients:

carrot leaves - 1 bunch;
hot pepper - 2 pcs.;
garlic cloves - 6 pcs.;
vinegar - 1 tsp each to the bank.

Attention! Cherry tomatoes with carrot tops are canned for the winter in liter jars.

Cooking steps:

Vegetables and herbs are treated traditionally: they are washed and dried.
With hot pepper, you need to work with gloves so as not to burn your hands. You can leave seeds in the fruits if you need a very sharp harvest. The pods are cut into rings.
Garlic cloves are peeled, washed and divided into two halves.
Put carrot tops, peppers, garlic in layers in jars and pour boiling water. Keep cherry no more than 10 minutes.
The liquid is poured into a saucepan, sugar, salt are added. After boiling water, pour vinegar, according to the recipe.
After rolling and cooling under a fur coat, remove the jars for the winter in a cool place.

If you like black peppercorns, bay leaves, clove buds, then they can be added to pickled hot cherry tomatoes for the winter. Even if these spices are not in the recipe. It must be remembered that the amount of seasoning should be minimal so that the workpiece does not taste bitter.

How to properly store the workpiece

Making preparations for the winter according to various recipes is the initial stage. Now you need to think about where and how to store products. Usually, canned foods, in the preparation of which the technology was observed, are stored at room temperature or in the refrigerator until a new harvest.

If a cellar, basement is used to store cans of tomatoes with carrot tops, then cans of tomatoes with carrot tops can be stored for at least 3 years.

What to serve with tomatoes

pickled, salted, canned tomatoes with leaves from carrots according to recipes with various seasonings and spices - a real storehouse of vitamins. In winter, you can't do without them. Good tomatoes with mashed potatoes, with meat dishes. No one festive table winter is not complete without tomatoes. Simply no the best appetizer for hard drinks.

What to do with signs of fermentation and turbidity of tomatoes

Having made blanks from tomatoes for the winter, I want to keep them in perfect condition. But sometimes the brine in the jars becomes cloudy and small air bubbles appear - this begins the fermentation process.

There is no need to throw away the workpiece, the situation can be corrected. Tomatoes are laid out from a jar, washed in a saline solution (20-30 g of salt are taken per liter of water). After that, they are transferred back to steamed jars. The brine is filtered through several layers of gauze, put on the stove and boiled. You can make a new marinade. It remains to roll up the banks and put away for storage.

Important! From this procedure, the taste of tomatoes will not suffer.

Conclusion

Tomatoes with carrot tops for the winter are prepared according to different recipes. The classic version does not involve spices and seasonings. But each hostess has her own secrets, zest, which help to prepare delicious preparations. One of the proven recipes is described in the video.

An interesting ingredient in the form of carrot tops gives unusual taste pickled tomatoes. The marinade is special, and the tops also give an unusual appearance. ready meal. It is very convenient - chop the carrots into soup, and use the tops in the workpiece. With such pickled tomatoes with carrot tops, you can surprise guests and loved ones. Delicious preparation Suitable for second courses and for any feast.

Recipe Information

Cooking method: pickle.

Total cooking time: 45 min.

Servings Per Container: 3 liter jar.

Ingredients:

brine for 1.5 liters. water:

salt - 2 tbsp.
sugar - 7 tbsp.
vinegar 70% - 1 tbsp. l.

A simple recipe for cooking tomato with carrot tops

You can put tomatoes in liter and 1.5 liter jars
Also prepare pickled tomatoes with onions for the winter, you will like it.

An interesting ingredient in the form of carrot tops gives an unusual taste to tomatoes. The marinade is special and gives a certain zest to the pickling. It is very convenient - chop the carrots into soup, and use the tops in the workpiece.

Tomatoes contain about the same complex of vitamins as lemons and oranges. According to the content of iron and magnesium, tomatoes occupy one of the first places among vegetable crops. Every 100 gr. tomatoes contain about 300 mg. potassium that plays important role in maintaining normal function of cardio-vascular system. Tomatoes contribute to better blood formation, stimulate the peristalsis of the biliary tract, intestines, participate in the improvement of the latter and have a diuretic effect. As a low-carbohydrate and low-calorie product, tomatoes are included in the diets of diabetic and obese patients. Using tomato puree tomato paste in dietary nutrition is limited due to their salinity.

Drink tomato juice on an empty stomach is not recommended, especially for people suffering from diseases of the gastrointestinal tract. Eating tomatoes with olive oil and lemon juice, you can get the perfect combination of lycopene and antioxidant, the most beneficial for humans.

And so, the time has come for the ripening of tomatoes, and of course, if there is an abundance, we try to prepare tomatoes for future use for the winter. Then only to get pickled vegetables and enjoy their taste all winter.

Required:

Tomatoes - I had almost 2 buckets, of which - 1/2 bucket of good large tomatoes and almost 1.5 buckets of cherry tomatoes (red and yellow).
Garlic - for each jar 3-5 cloves (to your taste)
Bay leaf - 2 liters each. on a jar
Black peppercorns - 5-8 peas per jar.
Allspice peas - 3-5 pcs. peas in a jar - to taste.
Dill umbrellas - I put 1-2 umbrellas per jar.
Carrot tops - one bunch per jar - you can take any amount of tops.
Vinegar 70% - per 1 liter jar. - 0.5 tsp, per 1.5 liter jar. - 3/4 tsp, for 2 liters. a jar - an incomplete dessert spoon and a jar with a volume of 3 liters. - an incomplete tablespoon.
You can also put cherry leaves, currants, bell pepper- it's all up to you.

For the marinade - brine: for 1l. brine

It took me 5 liters for the indicated amount of tomatoes. brine. Of course it depends on how you stuff your jars with tomatoes. I did not pack the tomatoes very tightly so that they would not burst. Naturally, each tomato can be pricked with a needle or a wooden skewer (so that they do not burst at all), but I do not do this.

Water - 1 l.
Salt - 2 tbsp. topless
Sugar - 5-6 tablespoons - no top.

Tomatoes according to this recipe are very sweet, if you do not like these, then you can put sugar to your taste - for example, 2 tbsp. salt and 2-3 tbsp. Sahara.

How to cook pickled tomatoes with carrot tops for the winter:

First we need to prepare the jars by washing and sterilizing them. We also wash the lids and boil separately in water. We also prepare all the seasonings, herbs and garlic - which we clean and wash thoroughly under running water. We tear carrot tops from the garden and rinse under water. Wash the tomatoes thoroughly and lay them on a surface that can first be covered with a towel so that the water drains from the tomatoes. All is ready.

We put in prepared jars: garlic, bay leaf, black peppercorns, dill umbrellas and carrot tops.

I just invested it in banks on the one hand. If desired, the tops can be distributed throughout the bank.

According to the recipe, the tops generally fit a quarter of the jar to the bottom, I decided to make trial blanks with a small amount of carrot tops.

Now let's start adding tomatoes.

In large jars with a volume of 3 liters. I put in some big tomatoes. In smaller jars, I decided to close the cherry tomatoes that I have different colors: red, pink and yellow (round and bulb). These are some pretty jars I got.

While laying out the tomatoes, put the brine on the stove to boil. Pour water into a saucepan (I got 5 liters of it), bring to a boil (with the lid closed) and add salt and sugar based on 5 liters. water (or the volume that you need. In total, I got it - 10 tablespoons of salt + 30 tablespoons of sugar.

When the brine boils, we begin to fill the jars with tomatoes to the top. Fill all the jars and leave them for 10-15 minutes. Again, pour the brine from the cans into the pan, bring to a boil. Add vinegar to each jar. And the second time we fill the jars with boiled brine.

We cover the jars with lids and roll them up turnkey. We turn the closed jars on the lid and leave it in this position until it cools completely. These are such handsome tomatoes with carrot tops I got. And then - in winter it will be just very pleasant to open a jar of such tomatoes for dinner.

Pickled cherry tomatoes can be safely decorated with any dish. Cook with love, make a variety of preparations - please your family!

Bon appetit wishes everyone Svetlana and my home kulinarochka2013.ru!

Tomatoes with carrot tops for the winter

What is this? Why add carrot tops to jars of tomatoes, you ask ?! Meanwhile, it is very interesting recipe: canned tomatoes with carrot tops are sweetish in taste, with a pleasant sourness and a magical aroma. They are whole, do not burst, are perfectly stored and do not become cloudy.

The peculiarity of the recipe is that you do not need to use the classic set of spices and spices for canning. You won't need dill, garlic, or bay leaf. Instead, carrot tops are added - they are full of vitamins and valuable nutrients. No wonder our ancestors prepared decoctions and tea from the tops, added it to salads and snacks (but there are contraindications, be sure to study them before use).

In today's recipe with a photo, I will tell you in detail how to close tomatoes with carrot tops for the winter in three-liter jars. Don't worry, it won't taste like carrots. In the process of long pickling, tomatoes will take only a thin, barely perceptible aroma from the green bunch. The main thing here is to let the workpiece properly brew. You can take the first sample no earlier than after 4 months, but it is better to wait 5-6 months. During this time, the tops will have time to convey to the fruits the very characteristic taste that makes this blank unusual and unique.

Cooking time: 20 minutes

Ingredients

tomatoes - about 2 kg
carrot tops - 6 sprigs
black peppercorns - 6 pcs.
water - 1.5 l
salt - 1.5 tbsp. l.
sugar - 5 tbsp. l. without a slide
9% vinegar - 80 ml

Cooking tomatoes with carrot tops

First of all, you should sterilize the jars, boil the lids, rinse the vegetables and tops in running water. Before canning tomatoes with carrot tops, you need to prick each fruit with a toothpick in the stalk area. 3-4 punctures are enough so that the tomatoes do not burst when heated and air freely escapes from them.

At the bottom of the jars, I lay black peppercorns and tops - the very green tails that are usually thrown away when peeling carrots will only need “fluffy” twigs, without hard stems. Do not add too many tops, 2 pieces per liter are enough, that is, 6 branches per 3-liter jar. No other spices need to be added.

I fill jars with tomatoes to the very neck. I try to lay it tightly, but without pressing, so that the fruits do not burst.

Pour clean boiling water (no additives). I cover with lids for 15 minutes. Then I pour the water into a saucepan. It is most convenient to use a plastic lid with holes for draining water. If you don’t have one, then just hold the lid with your hand, carefully draining hot water.

Based on the liquid that was poured into the pan, I prepare the brine - I add salt and sugar. As soon as it boils, pour in the vinegar and immediately remove from heat. I pour tomatoes with tops with boiling brine. I roll it up with lids, turn it upside down and leave it for a day so that the preservation cools under a fur coat.

As soon as it cools down, it can be transferred to storage in the cellar or in a dark pantry.

It is best to take a sample after 5-6 months, on the eve of the New Year, when the tomatoes are properly marinated. The total shelf life is 1 year.

Tomatoes with carrot tops for the winter, Magic

Canned tomatoes with carrot tops do not burst, they come out whole, they turn out to be sweet in taste, with a pleasant sourness and a magical aroma.

Tomatoes with carrot tops for the winter - a recipe without sterilization

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

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):

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 with one of known ways. 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.

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 turn out delicious pickle. 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 again hot pickle to the very edges. 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.

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 in their own juice, will delight you with their taste and bright appearance all winter. What I sincerely wish you.

Tomatoes with carrot tops for the winter

The most popular recipe is tomatoes with carrot tops! Delicious sweet tomatoes for the winter - detailed step-by-step instruction with photo. Aspirin as a preservative.

In winter, there is no better dish on the table than crispy cucumbers or juicy canned tomatoes. To give your workpiece in the form of pickled tomatoes, a special taste, unlike all the others, you should add carrot tops there. The marinade will become original, and the dish itself will be presented in a new light, as carrot tops will give the dish a special unique look.

Such a preparation can surprise relatives and friends. In addition, such a blank can be suitable for absolutely any feast. Of course, all recipes are somewhat similar to each other, but there are several variations of preserving tomatoes with carrot tops that stand out from other recipes.

The most important and distinctive part of these recipes is that pickled tomatoes must be steeped for at least two to three months for a more pleasant taste that makes it stand out from the rest.

Winter recipe tomato with carrot tops

Indispensable are also tomatoes with carrot tops in winter, on New Year's table. For this recipe, you should choose juicy tomatoes. Dense variety, small size- that's it. This is necessary not only for maximum preservation palatability, but also for appearance. In this position, they will show off more favorably in the bank. As well as lush carrot tops.

What do you need for this

At the end, about 5 three-liter jars of a tasty, rich workpiece come out.

At the very beginning, you should thoroughly rinse and dry the carrot tops and tomatoes. Prepare three-liter jars(rinse and sterilize in any available and familiar way, such as: placing in the oven, oven or in a proven way, support the dishes for a couple). For harvesting, you will need a large pot in which you will need to boil water. While the water is boiling, put five or six branches of carrot tops into each of the prepared jars.

The next step is to fill the jars in which the future pickled tomatoes are located with boiling water and wait about twenty to thirty minutes. At the end of time you need to drain the water back into the pan, add spices, stir and bring to a boil again. Until the sugar and salt dissolve completely. After these steps are left behind, you should remove the marinade from the stove and add 400 g of vinegar to it.

And at the end it follows pour jars of tomatoes and tops cooked with boiling marinade, roll up with sterilized lids. The main thing after all this is to wrap the jars in a blanket and turn them upside down. In this state, they should spend the rest of the time before cooling.

Tomatoes with carrot tops recipe

As opposed to the first recipe, you can also add a second one, just as tasty and original recipe, which differs from the first, except for a slight sourness. For the winter table - what you need!

For one such serving, that is, one three-liter jar, you will need:

To begin with, you should thoroughly rinse the tomatoes and carrot tops, and then be sure to dry the products. With a toothpick or a similar sharp and thin object, you need to pierce a tomato in several places. This is done so that the tomatoes do not crack when they are filled with boiling water. In a pre-sterilized jar, add a couple of branches of carrot tops with tomatoes.

After the steps have been completed, you need to pour boiling water over the jars and wait about thirty minutes. Next, when thirty minutes will pass, you should drain the water back into the pan, season it well with spices, in the form of salt and sugar and bring to a boil again. After pouring into banks, hot marinade with the added half of Art. spoons of citric acid and tighten the lids.

Wonderful Canned tomatoes with carrots ready. Be sure to check out this recipe. Also, such a recipe for pickled tomatoes with carrot tops will be wonderfully combined with any other dishes, for example, pickles. There is a wonderful recipe for pickled cucumbers.

Cucumbers with carrot tops

The recipe is infinitely simple, and will suit both an avid and novice housewife. This is a sure and great way to end up with a very tasty dish.

To prepare this winter recipe you will need:

Cooking process:

First you need to prepare the banks. Banks are also sterilized in your usual way. In each of the jars, add a sprig of tops. Dip the pre-washed cucumbers on top and pour boiling water over the contents. When the water has cooled, pour it into a saucepan, add sugar and salt to it and bring it to a boil again. After done spices, add vinegar and bring back to boiling water.

The next step is to screw the lids upside down. For that so that the cucumbers cool more slowly you should wrap them in something warm. Only after they have completely cooled down on their own, it will be possible to move them to a cool place for further storage.

That's what you found out a couple of secrets about tomatoes and cucumbers with carrot tops, recipes the most delicious preparation. And in order for the taste of this preparation to be full and persistent, you should wait at least three months before the first sample. The main thing is not to be afraid to try and experiment, it is then that your recipe will acquire its originality and originality. And eating such a marinade in winter is a pleasure!

Tomato is a versatile vegetable with excellent taste characteristics. It goes well with many other vegetables: peppers, cucumbers, cauliflower, zucchini, even apples and plums. Cooking tomatoes with carrot tops for the winter - recipes for those who want to diversify their winter preparations. The main condition: compliance with the recipe and preservation methods.

Features of cooking tomatoes with carrot tops for the winter

Thanks to carrot tops, pickled tomatoes are enriched with useful trace elements and vitamins:

It is known that there is six times more vitamin C in it than in the fetus.
The tops contain vitamin K, which is absent in the root crop, which reduces pressure, normalizes metabolism and is the prevention of osteoporosis.
It has been established that in one branch of the tops there is a daily norm of selenium, an element that strengthens the immune system and prevents the development of cancer cells.

Selection and preparation of main ingredients

The main components are tomatoes and carrot tops:

Sort the tomatoes, select dense, not spoiled, not damaged fruits. Remove stalks. So that they do not burst during pickling, pierce with a toothpick at the point of attachment of the stalk.
The tops should be fresh, not sluggish, not spoiled. If, nevertheless, for some reason, dry tops are used, you need to take a double volume.

Methods for salting tomatoes with carrot leaves

There are a variety of recipes for marinating tomatoes, in which carrot tops are an important and main ingredient. The first recipe is a classic, which can be varied with additional ingredients and a set of spices, depending on taste preference families. You can add sweet, hot pepper, cappi, horseradish leaves, cilantro or coriander, bay leaf, cloves, garlic.

A simple recipe for a liter jar

Pickling in liter containers is convenient for a small family, they opened it, ate it, and the tomatoes do not stagnate. Recommendation: select small fruits, it is not advisable to put large fruits in a small jar. The presented proportions of salt and granulated sugar can be changed, taking into account the wishes of the family. According to this recipe, they turn out to be a little sweet.

Required components:

tomatoes - 0.7 kg;
vinegar - 33 ml;
sugar - 45 g;
carrot tops - 5-6 branches;
salt - 10 g;
laurel - one;
clove of garlic.

Procedure:

Wash the vegetables, separate the stalks.
At the bottom of a clean container, put sprigs of carrot tops, a bay leaf, garlic cut into halves and pour over the liquid brought to a boil. Wait 10 minutes.
Drain the cooled liquid, add the indicated amount of sugar and salt, boil.
Pour the required amount of vinegar into the tomatoes, pour boiling brine and close tightly.
Turn the container over and cover so that the contents warm up thoroughly.

Recipe for tomatoes with carrot tops for a three-liter jar

Salt in a three-liter container is convenient in cases where the family is large or for dinner with guests. At the same time, larger tomatoes are placed in such a container, but the proportion of granulated sugar and salt, respectively, is greater than per liter volume.

Required components:

tomatoes - 2.4 kg;
laurel leaf - 2-3 pieces;
allspice - 2 pcs.;
salt - 25 g;
sugar - 110 g;
black pepper - 2 pcs.;
carrot tops - 5 branches;
vinegar - 95 ml;
water - 970 ml.

Procedure:

Sort the tomatoes, separate the stalks and wash.
At the bottom of a clean container, put branches of tops. If desired, you can add 3-4 currant leaves, they give the brine and vegetables a pleasant aroma. Add peppercorns, bay leaf.
Start arranging the vegetables. When the container is full, pour in boiling liquid, cover with a lid and let stand for a quarter of an hour to warm up.
Drain the liquid, add the indicated volume of salt and granulated sugar, boil until dissolved.
Pour the indicated volume of vinegar into the tomatoes and pour boiling brine, close with an airtight lid, turn upside down and cover thoroughly to keep warm longer.

with spices

Harvesting with spices gives the tomatoes a spicy taste and unusual aroma, it all depends on the type of seasonings chosen.

tomatoes - 1.6 kg;
salt - 25 g;
hot pepper - ¼ pod;
tops of carrots - 5-6 branches;
garlic - clove;
sugar - 85 g;
water - 970 ml;
horseradish - a small leaf;
laurel leaf;
allspice - 4 peas;
carnation - 1 inflorescence;
French mustard - 7 g;
vinegar - 95 ml.

Procedure:

Rinse the tomatoes, remove the stalks.
Put greens and spices on the bottom of a cleanly washed container: horseradish, bay leaf, carrot tops, allspice and hot peppers, cloves, garlic, add mustard. Pour boiling liquid and let stand for 15 minutes until the vegetables warm up.
Drain the cooled liquid, boil, pouring the necessary amount of sugar and salt.
Pour vinegar into a jar and fill it with boiling brine.
Close tightly, turn upside down, cover.

With dill and garlic

Canning with dill inflorescence and garlic is one of the classical ways pickling. The recipe is designed for a 3-liter container volume.

Required components:

tomatoes - 1.6 kg;
dill - 2 branches with an inflorescence;
water - 980 ml;
carrot greens - 4-5 branches;
sugar - 75 g;
garlic - 3 cloves;
vinegar - 95 ml;
black pepper - 4 peas.

Procedure:

At the bottom of the washed container, put dill sprigs, carrot greens, garlic cloves, peppercorns.
Arranged and washed tomatoes put in a container. Boil water and pour into a container, Wait a quarter of an hour until they warm up.
Pour the cooled liquid from the container, pour sugar, salt into it and boil.
Pour vinegar into an empty container and pour boiled brine.
Close with an airtight lid, turn over and cover for thorough warming.

With onions and celery

Salted tomatoes with carrot tops have a pleasant smell, and celery greens will add their flavor to the bouquet of smell. It has a specific aroma, for an amateur, but it's worth a try.

Necessary components for a 3-liter volume:

celery - branch;
tomatoes - 1.6 kg;
bulb - medium;
horseradish - middle sheet;
salt - 25 g;
carrots - 3-4 branches;
water - 970 ml;
granulated sugar - 95 g;
vinegar - 95 ml;
black pepper - 3 peas.

Procedure:

Put greens on the bottom of the washed container, add peppercorns and onion, cut into halves, previously peeled.
Put the selected and washed vegetables, boil the liquid and pour.
After 15 minutes of heating, drain it and boil again, adding the right amount of salt and sugar.
Fill a container with tomatoes with boiling brine. Seal tightly, turn upside down and cover to keep warm longer.

With citric acid

You can preserve tomatoes with citric acid, they differ in taste. But it is worth considering that vegetables will be more acidic. The recipe is presented for a 3-liter volume.

Required components:

granulated sugar - 115 g;
tomatoes - 1.7 kg;
carrot greens - 5-6 branches;
black pepper - 3 peas;
salt - 25 g;
citric acid - 5 g;
water - 970 ml.

Procedure:

Put the washed and dried carrot sprigs on the bottom of the washed container, add peppercorns.
Fold the washed vegetables and pour boiled water. Wait a quarter of an hour.
Drain the water from the tomatoes, add sugar and the right amount of salt, boil.
Pour citric acid into an empty container with tomatoes, pour in boiling liquid, close with an appropriate sealed lid.
Put upside down and cover thoroughly.

With aspirin

Rolling with aspirin is perfectly stored, as it acts as a preservative. It does not affect the taste and smell of the finished product.

Necessary set of components for a 3-liter container:

tomatoes - 1.7 kg;
tops of carrots - 3-4 branches;
water - 970 ml;
sugar - 110 g;
salt - 30 g;
black pepper - 4 peas;
laurel leaf;
vinegar - 65 ml;
aspirin - 3 pcs.

Action plan:

Place the washed and dried tops in a container, add a bay leaf, peppercorns.
Rinse vegetables, put in a prepared jar, pour boiling liquid and wait a quarter of an hour.
Drain the cooled water, boil again, add the right amount of salt and sugar.
Put crushed aspirin in tomatoes, add vinegar and pour boiling brine.
Close with a tight lid, turn upside down and cover warm to keep warm. Vegetables should be thoroughly warmed up.

With hot pepper

The necessary components for a 3-liter container volume:

tomatoes - 1.7 kg;
horseradish leaf;
black pepper - 3 peas;
salt - 33 g;
sugar - 110 g;
tops of carrots - 5-6 branches;
water - 970 ml;
vinegar - 95 ml;
jalapeno pepper - ½ pod.

Cooking scheme:

Rinse the tops, horseradish leaf, put on the bottom of a clean container. Add peppercorns and some fresh.
Put sorted and washed vegetables. Pour boiling liquid, leave for a quarter of an hour.
Drain the cooled water, pour the right amount of salt and granulated sugar, boil.
Pour vinegar into an empty container, pour in boiling brine and close with an appropriate sealed lid.
Turn upside down, cover to keep warm.

with green fruits

Required components:

tomatoes - 1.8 kg;
bulb;
bay leaf - 2 pcs.;
carrot tops - 5-6 branches;
water - 970 ml;
sugar - 120 g;
salt - 65 g;
vinegar - 100 ml;
ground red pepper - 10 g;
allspice - 3 peas.

Action plan:

Wash green fruits and cut in half.
Peel the onion, cut into half rings.
At the bottom of the washed container, lay down the tops, pepper, laurel.
Put the tomatoes in a container, shifting the onion half rings. Pour boiling liquid and soak for a quarter of an hour.
Drain the liquid, pour the right amount of salt and granulated sugar, boil.
Pour vinegar into tomatoes and pour re-boiled liquid.
Close tightly, turn the container upside down and cover to keep warm.

Without sterilization

Sterilization technology is a special stage in canning. Jars with the ingredients laid in them are once filled with boiling water and placed in a water bath to be sterilized for 10 minutes. Without sterilization, pickling looks like this:

Place all components in a container.
Pour in boiling liquid, wait a quarter of an hour for all the components to warm up thoroughly.
The liquid is drained, salt and sugar, required by the recipe, are added to it. Wait for the mixture to boil and dissolve the components.
Pour the required amount of vinegar into the tomatoes, pour them with boiled brine. Tighten the lid tightly. Turn over and cover to keep warm.

Conditions and terms of storage of canned tomatoes with carrot tops

Preservation, made in accordance with the recipe and in accordance with the preparation technology, is stored in the dark at room temperature until the next tomato season, that is, a year.

In a cool room (cellar, basement), tomatoes are stored for up to 3 years.

These amazing vegetables, prepared according to one of the proposed recipes, will be a great appetizer for a friendly or family dinner. But this is not the limit of recipes. The classic pickling option can be diversified with new components, change the set of those indicated and create your own unique culinary masterpiece.

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