Sweet tomatoes for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Tomatoes for such a preparation are better not to use a large size, so that they fit whole in a jar, and ripe, but dense, so that they do not burst when poured with boiling water. Tomatoes are thoroughly washed under running water, we throw them into a colander so that the water runs off.

2. Step 2:

   

   Cans are washed with soda solution and sterilized in one of the convenient ways: in a water bath, in a microwave oven or in an oven. The lids are washed and boiled or sterilized together with the jars in the oven. When sterilizing cans in the oven, we put them on the grill necessarily with the neck down.

3. Step 3:

   

   Greens: a sprig of dill, a few leaves of black currant and cherry, if desired, you can add any more spices, wash thoroughly and dry with paper towels. We peel the garlic cloves from the film, put them in sterile jars, and send the greens there.

5. Step 4:

   

   We stack tomatoes tightly on top, they should lie tightly in the jar. But they should not squeeze each other so that when pouring the skin of tomatoes does not burst. Boil water in a kettle, pour boiling water over tomatoes in jars. It is necessary to pour water into the center in a thin trickle so that the walls of the jar do not crack. Cover the jars with lids on top, leave the tomatoes in boiling water for 15 minutes.

6. Step 5:

   

   Cooking marinade for tomatoes. Pour water from cans of tomatoes into a saucepan. Add sugar and salt, cloves, pepper, cinnamon, bay leaf. Bring the marinade to a boil, stirring with a spoon. Pour in table vinegar, let the marinade boil and turn off the fire.

7. Step 6:

   

   Pour boiling marinade tomatoes in jars. Immediately roll up the jars with tomato lids and turn upside down, wrap the jars with a warm blanket and leave overnight until completely cooled. Such a billet does not require additional sterilization, because of the content of table vinegar in the marinade, tomatoes will not spoil for a long time. Then we remove the workpiece for storage in a cool place: in the refrigerator, cold pantry or cellar. Bon appetit!