It's time to roll up tomatoes for the winter with citric acid. Therefore, housewives should start studying preparation methods and choosing a recipe. To make the task a little easier, we offer several options. How to roll up tomatoes for the winter? Recipes with citric acid are popular among those who are not satisfied with vinegar. After all, such a component can cause problems with the gastrointestinal tract.
First recipe
How to roll tomatoes for the winter so that they turn out fragrant and sweet and sour? This method of preparation takes much more time, but the result promises to be amazing. The ingredients listed below are for two liter jars:
- firm tomatoes;
- four currant leaves;
- four dill umbrellas;
- one horseradish leaf;
- six black peppercorns;
- four carnations;
- four to six cloves of garlic;
- one carrot;
- one bell pepper.
For the marinade you will need:
- one liter of water;
- one tbsp. l. salt;
- three tbsp. l. Sahara;
- one tsp. citric acid.
Preparation
After the jars have been washed and sterilized, you can proceed directly to preparing the tomatoes. To begin with, put currant leaves in each jar, followed by currant leaves, and after them add dill and garlic. Next comes the turn of carrots, but first you need to cut them in half, and then put two slices bell pepper. Then it is followed by a succession of cloves and peppercorns.
Vegetables also require some preparation; in addition to washing them, each of them must be pierced with a fork or skewer. And only after that put them in jars. After this, pour boiling water over the tomatoes and set them aside for a while, after covering them with lids.
About 15 minutes later, start preparing the marinade. To do this, you need to boil water in a saucepan and add salt to it, and then add sugar and citric acid. Mix thoroughly and boil the brine.
When it is ready, drain the water from the jars and pour boiling brine over the tomatoes. Then you need to cover them with lids and roll them up. Finally, turn the jars upside down and cover them with a blanket until they cool completely.
Second option
The next method with citric acid is simple and won’t take you much time, and the end result will be delicious for the whole family. The quantity of products required for preparation is calculated for a three-liter jar. So, you will need:
- tomatoes;
- five tbsp. l. Sahara;
- three tsp. salt;
- two tsp. citric acid;
- two cloves of garlic;
- three bay leaves;
- five black peppercorns;
- parsley.
Cooking process
First you need to wash the jars and lids with soda, and also sterilize them. Next is the turn of tomatoes and herbs - they also need to be thoroughly washed and it is advisable to let them dry a little. Then, when everything you need is prepared, start filling the jars, starting with the garlic. Follow it with black pepper, bay leaf and parsley. And put tomatoes on top, then pour boiling water over everything.
Let it sit for 15 minutes, after which you need to drain the water into the pan and add a little more water (about 30 ml per jar). Next you need to add salt, then sugar and citric acid. Then boil the resulting mixture and pour the brine into the jars so that it overflows. This is necessary to sterilize the neck of the jar. Roll them up with lids, then turn them upside down and wrap them in a blanket, and then leave them to cool completely.
Third option
Let's look at another simple way to roll up with citric acid. To do this you will need the following products (for one jar):
- two sprigs of parsley;
- one bell pepper;
- three cloves of garlic;
- tomatoes;
For the marinade you will need (per liter of water):
- one tbsp. l. Sahara;
- one tbsp. l. salt;
- black peppercorns;
- citric acid.
Preparation
Place parsley in sterilized jars, followed by bell peppers, cut into quarters, and then tomatoes. Pour boiling water over all this and set aside for 5 minutes. Then you need to drain the water and refill with another portion of boiling water. Then leave it to stand aside again for 5 minutes, after this time drain the water.
Place garlic in jars and pour marinade over tomatoes. Next, add citric acid (for one liter jar, you will need a little of it, on the tip of a knife). Immediately close the jars and, turning them upside down, wrap them in a blanket and let them cool completely.
Conclusion
Every housewife closes her tomatoes for the winter. Recipes with citric acid are suitable for those who are allergic to vinegar or who simply do not like adding it to preparations. All of the above methods of marinating can be performed even by a beginner in the field of cooking. After all, each of them is simple and interesting in its own way.
You will need:
- one and a half kg of small tomatoes;
- 1 piece medium sized carrots;
- 1 piece hot pepper;
- 1 piece sweet pepper;
- 2 cloves of garlic;
- dill;
- currant and young cherry leaves;
- 2 allspice peas;
- 2 tbsp. l. sugar without top;
- 1 full tbsp. l. salt;
- 1 tsp. citric acid (with a slide).
Preparation stages:
- Place carrots cut into slices at the very bottom of the jar.
- Chopped dill is added.
- Sweet and bitter peppers and tomatoes are carefully placed.
- Add chopped garlic.
- Dill, washed and dried cherry and currant leaves are laid on top of the tomatoes.
- All ingredients are poured with boiling water and infused for at least five minutes.
- The water is poured into a container for preparing brine and placed on fire.
- Sugar and salt are added to the water. The brine is brought to a boil.
- Citric acid is poured into a jar and filled with hot brine.
- The cans roll up, but don't turn over.
Cucumber-tomato mix with citric acid: step-by-step recipe
You will need:
- 3 kg of cucumbers;
- 2 kg of small tomatoes;
- citric acid (at the rate of 1 tsp for each liter of marinade);
- a mixture of dried spices (1 tsp for each liter of marinade);
- 3 cloves of garlic in each jar;
- dill (preferably with umbrellas);
- horseradish leaves and roots;
- leaves of currant and young cherry.
Cooking steps:
- Cucumbers are thoroughly washed and immersed in a container with cold water for a couple of hours.
- Tomatoes and fresh herbs washed.
- To dry vegetables, it is recommended to place them on a towel or wire rack.
- To sterilize jars, use a microwave oven or conventional oven. To do this, pour about a glass of water into each of them and place them in the microwave for a few minutes.
- The lids are boiled or simply poured with boiling water and left in it for about five minutes.
- Garlic, horseradish, as well as young currant and cherry leaves are placed at the bottom of each jar.
- Cucumbers with pre-cut ends are laid out on top.
- The tomatoes are pierced with a fork or toothpick as close to the stem as possible and placed in a jar.
- Dill and herbs are laid out on top.
- The water is brought to a boil and poured into jars, infused for about five minutes.
- After time has passed, the water is drained. This manipulation is carried out again.
- Spices and citric acid are added to the water, after which the brine is brought to a boil.
- Vegetables in jars are filled with hot brine and rolled up.
- The jars must be turned over and remain in this position until they cool completely.
All canning recipes allow you to replace store-bought citric acid with regular lemon juice.
The most convenient way to preserve tomatoes is in three liter jars. There is less hassle with lids and sterilization, and they cool down longer, which has a beneficial effect on further storage.
Tomatoes marinated with dill: a recipe that everyone will definitely like
You will need:
- 10 kg of small tomatoes;
- 400 g dill.
For the required brine:
- 1 liter of water;
- 1 tbsp. l. salt (with top);
- 2 tbsp. l. sugar (with a slide);
- 0.5 tsp. citric acid.
Cooking steps:
- Dill is placed at the bottom of each jar.
- Thoroughly washed tomatoes are placed on top of the dill.
- At the end, dill is laid out again.
- Each jar is filled to the top with boiling water and covered with lids. Be sure to wrap yourself in a towel and leave for a quarter of an hour.
- The marinade is being prepared. All ingredients are mixed and brought to a boil.
- The water is carefully drained from the jars and the tomatoes are poured with boiling brine.
- All that remains is to roll up the cans, turn them over and wrap them up. Once completely cooled, they can be placed in the pantry.
Instead of pouring boiling water over tomatoes in a jar to pasteurize them, you can simply immerse the tomatoes in boiling water for literally half a minute. The canning process in this case will be much easier and faster.
Tomatoes with citric acid, herbs and spices
You will need:
- 2 kg of fresh ripe tomatoes;
- a quarter glass of sugar;
- one and a half tbsp. l. salt;
- 1 tbsp. l. citric acid;
- a couple of cloves of garlic;
- a pair of bay leaves;
- 5 black peppercorns;
- parsley.
Cooking steps:
- The jars are thoroughly washed with soda and sterilized.
- Tomatoes and herbs are washed and dried.
- The process of filling jars begins with garlic.
- Next comes pepper, parsley and bay leaf.
- Finally, the tomatoes are laid out and the entire contents are poured with boiling water.
- After a quarter of an hour, the water is poured into a container for preparing the marinade and put on fire.
- Add another half glass of water, salt, sugar and citric acid. The mixture is brought to a boil and immediately poured into jars so that the liquid overflows over the top. In this case, the neck is well sterilized.
- The cans roll up and inevitably turn over. After this, they are wrapped and left to cool.
The first sample from pickled tomatoes can be taken no earlier than a month after canning. This time will be enough for the tomatoes to marinate and absorb all the flavors.
Quick canning of tomatoes with onions and citric acid
You will need:
- one and a half kg of small tomatoes;
- 1 piece Luke;
- 1 piece any sweet pepper;
- a couple of cloves of garlic;
- 3 pcs. dill with inflorescences;
- 3 currant leaves;
- 1 bay leaf;
- 3 black peppercorns;
- 3 incomplete art. l. Sahara;
- 1 tsp. citric acid;
- one and a half liters of cold water.
Cooking steps:
- Tomatoes and herbs are washed.
- The onion is cut into rings half a centimeter thick.
- Sweet pepper crushed into small pieces.
- Each jar contains greens, tomatoes, peppers and onions.
- Citric acid is added.
- The marinade is being prepared. To do this, put water on fire, add spices, sugar and salt. The liquid is brought to a boil.
- The hot marinade is poured into jars.
- Tomatoes are rolled up with lids. They just have to cool down and can be hidden in the cellar until winter.
Canning tomatoes: add lemon juice
There is not always a desire to use vinegar, citric acid or aspirin during the canning process. The solution is simple - lemon juice. Thanks to this product, you don’t have to worry that the jars won’t last until winter. They keep well. And the taste of tomatoes is simply amazing.
You will need:
- couple kg. tomatoes;
- 4 tsp. lemon juice;
- 4 tsp. salt.
Preparation stages:
- The tomatoes must be washed and immersed in boiling water for a couple of minutes. After heat treatment The skin is carefully removed from them.
- Jars (liter) should be washed and sterilized. Tomatoes are placed exclusively in sterile containers. They should be compacted as tightly as possible.
- A spoonful of salt is added to each jar and freshly boiled water is poured in.
- The containers are covered with lids and sterilized for at least half an hour.
- Literally a couple of minutes before the end of the sterilization process, pour a spoonful of lemon juice into the jars.
- The final stage of preparing tomatoes is rolling up the lids. Banks must be turned over several times. This way the lemon juice will be evenly distributed.
Quick canning without sterilization: tomatoes with citric acid
Sterilization is a process, although necessary, but exhausting. It is natural for many housewives to want to avoid it. One of possible ways– prepare tomatoes according to this recipe. The tomatoes are very tasty, with a pleasant sweet and sour aftertaste, and can even be stored in the pantry of a multi-story building.
You will need:
- 1 kg. tomatoes;
- 1 clove of garlic;
- 1 laurel leaf;
- 1 clove bud;
- 4 peppercorns;
- half tsp citric acid;
- one and a half tsp. Sahara;
- 1 tsp. salt;
- a couple of sprigs of parsley.
Preparation stages:
- The first priority is to prepare the banks. They must not only be washed, but also sterilized over steam for at least ten minutes. Just boil the lids.
- All the spices and washed tomatoes are placed in the jar.
- Fill jars with tomatoes with freshly boiled water and cover with lids. They need about fifteen minutes to warm up. After this, the water can be poured into the pan.
- Sugar is added to water table salt And required quantity citric acid. The marinade is simply brought to a boil and poured into jars while still very hot.
- The cans are quickly rolled up and carefully turned over. They must be wrapped and not disturbed until they cool completely.
Marinated tomatoes with horseradish and citric acid (video)
The amount of vegetables and spices in each recipe is not important. If desired, you can change the proportions or even eliminate any of the ingredients. The taste will certainly change, but it won’t get any worse. You can not just experiment, but create own recipe, focusing on the personal preferences and tastes of their household members.
The taste of tomatoes canned without vinegar, but only with the addition of citric acid, is special. The pleasant sweet and sour taste will be light and unobtrusive, only emphasizing the taste of the tomatoes themselves. And the brine is actually something incredible. Delicate, unsweetening, leaving behind a pleasant aftertaste. Cooking such tomatoes is very simple; even a beginner in the field of cooking can cope with this task.
Calories: Not specified
Cooking time: Not specified
For some reason, most housewives are afraid to experiment with. This is very strange, although, to be honest, I myself was one of them very for a long time. But then my friend treated me canned tomatoes, and it was at that moment that I realized that there is no need to be afraid of change. I took the recipe for this yummy dish and started cooking the next day. Tomatoes with citric acid for the winter in liter jars - this is exactly the same recipe that captivated me a couple of years ago. It is prepared as simply as any winter preparation. You should definitely cook this one delicious snack, surprise her family and friends with her taste. Please note that if you want to place rolled tomatoes with citric acid on festive table, then stock up on it as much as possible. Because it will magically disappear from the table, and you will have to fill the bowl to the brim at least a couple of times. If you doubt this a little, then know that this is in vain. Everything will be exactly like this!
Required components:
- 600 grams of ripe tomatoes,
- a liter of ordinary water,
- 1 tablespoon of salt,
- 3 tablespoons of sugar,
- 1 teaspoon of citric acid,
- 2 cloves of garlic,
- greens
Recipe with photos step by step:
Take your favorite pan and add salt and sugar to the bottom. 
Then pour in water. 
Add citric acid there. 
Bring everything to a boil over high heat.
Wash the tomatoes and place them in glass jars. 
Add parsley, bay leaf and garlic to the vegetables. 
Then pour in the marinade. From hot marinade glass jar may burst, so pour it in a little at a time: first 1/3 of the jar, then half, then to the brim. 
Finally, roll up the marinated tomatoes with citric acid with lids. It’s also easy to prepare and
To make canned food not only very tasty, but also healthy, you need to pay attention to tomato recipes with citric acid with photos. Strictly speaking, these cooking options are practically no different from others, only we will not use vinegar, as usual, but citric acid.
The thing is that these ingredients contribute to the creation of an acidic environment in the jar, in which all microbes die, and accordingly, the preservation is stored for a long time. It is in this main secret, but they have their advantages, and they consist in the usefulness of this marinating option.
Most often, when we make it, we involve adding a certain amount to the marinade. table vinegar, this is always specified in the recipe. In some cases, you probably noticed this, they advise adding aspirin, but we insist on citric acid.
Let's figure it out: which option is most acceptable if you are worried about the health of your loved ones? Aspirin is a medicine, it is capable of creating an acidic environment (after all, its scientific name is acetylsalicylic acid), but when long-term storage in such preservation phenolic compounds appear, which are poisonous for human body. Based on this, we can confidently say that such pickled tomatoes can lead to irreversible consequences in your stomach. First of all, the intestines suffer; the functioning of the liver and pancreas is also disrupted. In addition, if you constantly eat such a product, the body will develop increased sensitivity to this drug, and if you try to take it medical purposes, you risk getting an allergic reaction.
Table vinegar is also not at all beneficial for the body, and is completely contraindicated for gastrointestinal diseases. Entry into the body acetic acid stimulates active secretion of saliva, stimulates the pancreas and stomach, irritates the kidneys and liver. Vinegar should not be allowed in the diet of people suffering from gastritis with high acidity, ulcers, obesity, hypertension, diabetes, liver and kidney diseases. But also healthy people There is no need to overuse products marinated in this way.
But citric acid can be classified as natural preservatives By the way, you can also use lemon juice. This ingredient must be added instead of vinegar; it is sold in powder form in every supermarket.
They will allow you to make preserves with a marinade that is softer than vinegar, which will irritate the gastric mucosa less. The norm is to add a teaspoon of acid per liter of brine.
By the way, you can also use natural apple cider vinegar, which contains a lot of potassium, which is necessary for normal operation cardiac system and blood vessels. Just distinguish it from simple flavored vinegar, which can often be found on the shelves. Many housewives are engaged self-production apple cider vinegar to guarantee the most healthy products for your family.
Tomato recipes with citric acid with photos
Tomato recipes with citric acid will not raise any questions for you. First you need to prepare all the ingredients - this is one and a half kilos of tomatoes, small carrots, hot pepper, bell pepper, head of garlic, cherry leaves, dill, currant leaves, a couple of peas allspice, two tablespoons of sugar, a spoonful of salt, a teaspoon of citric acid (with a slide). These products are enough to prepare one three liter jar.
First you need to put round carrots and dill on the bottom, put tomatoes on top, slices of bell pepper, you can add a piece of hot pepper. Add a few cloves of garlic; you can also cut them into slices so that it gives out its taste better.
You need to put cherry and currant leaves, sprigs of dill. Pour in boiling water. Let stand for 5 minutes, pour into a saucepan and prepare the brine. For one and a half liters of water, add two tablespoons of sugar and a spoonful of salt. Boil the brine. Pour citric acid into each three-liter jar - a heaped teaspoon. Then pour in hot marinade. Roll up (the lids should also be boiled for a couple of minutes).
Tomato recipes with citric acid
You will like our tomato recipes with citric acid, because we suggest you add to jars unusual ingredients, for example, beets, as shown, or mustard seeds. You will need one and a half kilos of tomatoes, one onion, bell pepper, three cloves of garlic. The following greens are needed: three dill umbrellas, three currant leaves. You also need to take a bay leaf, black peppercorns, one and a half tablespoons of salt, three tablespoons of sugar, a teaspoon of lemon, and one and a half liters of water for brine.
Place greens at the bottom of the jar, then washed tomatoes with slices of sweet pepper and onion rings, add to taste mustard seeds. Place spoons of lemon into each jar. Boil the marinade and pour it into a jar. Roll up. By the way, if you are thinking about how it can be prepared, you can replace the ingredients, including replacing vinegar with lemon.
Tomato recipes with citric acid may require additional sterilization, after filling the jars with marinade.
It is most convenient to roll up tomatoes with citric acid for the winter in liter jars. If you are used to canning in large containers, then proportionally increase the amount of the ingredients below. There is enough marinade to fill a 3-liter jar or 3 jars of 1 liter each.
In the recipe I will preserve tomatoes in liter jars without sterilization, using the method double filling- I steam the vegetables once with clean boiling water, and then pour in the marinade with spices and citric acid. If you cook in a 3-liter jar, I recommend filling it three times (1 - with clean boiling water and pour the water into the sink; 2 - with clean boiling water and pour the water into the pan; 3 - using the water poured into the pan, prepare a marinade), then The tomatoes will warm up properly throughout their entire volume, which means they are guaranteed to last until the next harvest. If you do not violate the cooking technology, then the preservation will be perfectly stored not only in the cellar, but also in apartment conditions.
Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 3 cans of 1 liter each
Ingredients
for a 1 liter jar
- tomatoes - approximately 700 g
- bell pepper – 2-3 pieces
- garlic - 2 teeth.
- dill – 4 sprigs
- black peppercorns – 4 pcs.
- bay leaf – 1/4 part
Ingredients for marinade (enough for 3 1 liter jars)
- water – 1.5 l
- salt – 1 tbsp. l. with a slide
- sugar – 3 tbsp. l. with a slide
- citric acid – 1 tsp.
How to cook pickled tomatoes with citric acid
For canning, I always select firm and whole tomatoes, without damage. I wash and prick each fruit with a toothpick in the area of the stalk - due to this procedure, the tomatoes will retain their integrity and they will not burst from boiling water.
I prepare the containers and lids. You can use jars of any volume - from 1 to 3 liters. I thoroughly wash the jars with soda and sterilize them, and pour boiling water over the lids. At the bottom I place sprigs or umbrellas of dill, peeled and sliced garlic, as well as black peppercorns and a piece bay leaf. If desired, you can also add a ring of hot pepper, horseradish leaf and currants.
I fill the jars with prepared tomatoes. Between them I place a couple of strips of sweet bell pepper - it will give the preparation a pleasant flavor. I compact the vegetables tightly, but without pressing, so that they maintain their integrity. You can additionally decorate the top with a sprig of dill.
Next, I bring water to a boil (without additives). I pour boiling water over the tomatoes in the jars, cover them with lids, wrap them in a blanket and leave them like that for 15 minutes to evaporate. In the meantime, I prepare a marinade for tomatoes with citric acid: combine salt, sugar and lemon, add water and boil for 2-3 minutes.
I fill the jars with boiling marinade and seal them. I turn the canned food upside down. I wrap it tightly with a blanket and leave it for 1 day until it cools completely.
Canned tomatoes turn out tasty, moderately sour, and most importantly very aromatic, because citric acid, unlike vinegar, has a neutral taste. You can store the workpiece both in the cellar and in apartment conditions, away from radiators and sun rays. Shelf life - 1 year.
Loading...