There are different ways to harvest a tomato for the winter. They are pickled, frozen, dried and, of course, salted. Salting is an easy way to improve the taste of vegetables and extend their shelf life. It is cold and hot, held in different containers.
To keep the blanks as long as possible, they are hermetically sealed. One of the most popular canned foods is salted tomatoes.
In this article, we will look at the characteristics of salting vegetables in buckets and cans, the method of preparation, the chemical composition and beneficial properties of this product.
About the features and taste
Salted vegetables differ from pickled in brine composition. Vinegar must be added to the latter. Tomatoes, treated only with brine, and then fermented, have a delicate sour-sweet taste and the same smell. Their skin remains dense, torn when biting.
The flesh under the influence of brine becomes tender and juicy, decreases in volume, so the tomatoes are deformed and softened. At observance of proportions only the brine remains salty, and the tomatoes are saturated with salt slightly.
Important! Before you put the banks on the maturation, turn them upside down and hold for some time. If the caps begin to dig a liquid through the caps, it means that the tightness of the twist was not observed. Open such banks, wash the tomatoes and pickle them again.
What you need: kitchen appliances and utensils
These devices do not require special adaptations. You will need bowls and basins for the tomato mass and brine, sterilized jars for blanks and lids to close them tightly.
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Necessary ingredients for the recipe
To save the tomato for the winter salting method, you will need:
- Dill umbrellas - 4 pcs .;
- parsley - 6 sprigs;
- tarragon - 4 pcs .;
- horseradish root - 40 g;
- sprigs of cherry - 2 pcs .;
- garlic - 2 cloves;
- tomatoes - 3 kg;
- salt - 50 g;
- water - 1.5 l.
Features of product selection
All greens should be pure green with no signs of mold and rot. If several leaves on the branches of the green have deteriorated, be sure to cut them off. Refresh the slices on the root of horseradish before putting it into the jars.
Tomatoes choose approximately the same size and, most importantly, one degree of maturity. Ripe fruits burst faster than green ones and start to deteriorate earlier.
Did you know? The original name "tomato" tomatoes received from the Aztecs. Later, the French renamed them "tomato", and the romantic inhabitants of the Mediterranean called them golden apples. - "Pomme d'orro", which later was transformed in all of us known "tomato". For the first time these vegetables hit to Europe in the XVI century, before being known exclusively to the inhabitants of both Americas.
Step-by-step recipe with photos
- Rinse and dry the herbs. Lay in two 1.5-liter jars of one umbrella of dill and a sprig of cherry without leaves, two sprigs of parsley, two sprigs of tarragon, 20 g of chopped horseradish root and coarsely chopped garlic clove.
- Rinse the tomatoes in a mild soap solution and then under running water. Start laying a jar of tomatoes. Lay them tight enough, but do not tamp. Approximately in the middle of the jar add another sprig of parsley and an umbrella of dill.
- Fill a jar of tomatoes to the neck. Prepare the pickle: add three tablespoons of salt in half a liter of clean (preferably well) water. Stir the brine to saturate it and dissolve the salt crystals.
- Fill the tomatoes with brine to the neck of the jar, leaving about one centimeter of free space from the top of the jar. Close the containers with sterilized capron caps (not metal). Put the blanks in a cold dark place for about thirty to forty days for ripening.
What else can pickle tomatoes
If before, tomatoes were salted only in wooden barrels, but now they are harvested in any kitchen containers that can be closed.
Important! Keep tomato preparations away from sunlight. Direct sunlight degrades the brine quality, triggers fermentation, and can ruin your preservation. If you notice that the contents of the jar began to ferment, dimmed or covered with mold, discard such a preform and do not risk your own health.
In a bucket
This technique is suitable for salting large volumes of tomatoes.
Required Ingredients
Here is the standard set of products:
- unripe tomatoes - 6 kg;
- red hot pepper - 40 g;
- Dill sprigs - 150 g;
- sprigs of parsley - 50 g;
- tarragon - 50 g;
- Oregano - 20 g;
- leaves of red currant and cherry - 70 g;
- water - 5 l;
- salt - 350 g
Check out the recipes from green tomatoes - pickled, pickled, salted.
Step-by-step recipe
- Wash the tomatoes (preferably grade "Cream") in a mild soap solution and rinse under running water. Place oregano, currant leaves and cherries on the bottom of the velcherka, put the tomatoes in three layers on top. Sprinkle with finely chopped hot peppers, sprinkle with dill, parsley and tarragon.
- Add salt to a container of water and stir gently until the crystals completely dissolve. Fill them with tomatoes so that they are completely covered with brine. Top with the remaining fruits, fill them with brine to the top of the bucket.
- Organize oppression: cover the bucket with a cotton or gauze cloth, put a large plate on top, and put something heavy on it (a bag of cereal or weights per 1 kg).
- Leave the billet to ripen for three days at room temperature, then transfer to a cold place and leave there for one to one and a half months for salting.
Did you know? For a long time, the fruits and leaves of tomatoes were considered poisonous. History knows a lot of curious attempts to poison high-ranking persons with dishes using them. Thus, the cook, bribed by supporters of the English King George, tried to feed the roast with the addition of tomato leaves of the first American President George Washington.
In the pan
The best option for harvesting salted tomatoes for the holidays. An average enameled container for a small amount of vegetables is used.
Required Ingredients
For quick salting you need to buy:
- red or brown tomatoes - 2 kg;
- horseradish leaves - 5 g;
- mustard powder - 20 g;
- bay leaf - 4 pcs .;
- black pepper - 5 g;
- garlic - 4 cloves;
- dill - 4 umbrellas;
- water - 1 l;
- salt - 15 g;
- sugar - 10 g
Step-by-step recipe
- Wash the tomatoes in soap and water and rinse them with clean water. Evenly distribute horseradish leaves, dill umbrellas, coarsely chopped garlic and bay leaf on the bottom of a sterilized boiling water enamel pot.
- Put tomatoes on top. Spread them tightly, but do not tamp. Sprinkle with black pepper.
- Prepare the brine: mix sugar, salt and mustard, add them to a container with water, slowly stirring. Wait for the crystals to dissolve. Fill the tomatoes with brine to the top of the saucepan.
- Cover the pan with a clean, natural cloth, and place a plate on top pressed down with a yoke. Leave in the kitchen for five to six days, then move to a cold balcony or cellar. Soak a month for salting.
Important! If you do not close the salted tomatoes for sealed storage, in addition to salt, add mustard seed powder and a little vodka to the water. This mixture will prevent the development of pathogenic microflora in conservation.
Storage features
The storage temperature of such blanks should not exceed + 7 ° C. The optimum temperature range is from +1 to + 6 ° С (cellar, winter balcony). It is necessary to store separately from household chemicals and food with a pungent odor, since preservation will absorb this smell into itself. Extraneous vibrations, shaking, sunlight, too badly affect the workpiece.
If you cannot provide suitable salting conditions for salting, keep tomatoes for three to four days at room temperature for ripening. As soon as the brine begins to cloud and bubble, pour it into an enamel pan. Wash everything that was put in the jar. Brine to a boil and refill them in the bank of tomatoes. Hermetically close the lid and leave the tomatoes under anaerobic conditions. Such a twist withstands temperature drops up to + 18 ° С. 
Did you know? To refute the rumors about the toxicity of tomatoes, in 1822 a colonel of the American army named Johnson ate a whole bucket of these fruits in front of the amazed public. It happened in the state of New Jersey, on the steps of the central building of the city court. Since nothing bad happened to the colonel, tomatoes began to rapidly gain popularity in culinary circles.
What is the use of billet
The greatest health benefits, of course, are fresh tomatoes. But salty twists also boast a number of useful properties.
Composition and calorie
The basis of this vegetable in salt form is water. Its per 100 g of weight accounts for 90 g. Then by weight there are carbohydrates, organic acids and proteins - 1.6 g, 1.2 g and 3.1 g. The caloric content of this product is 13 kcal, so it can be included in the diet food.
The vitamin composition of harvested tomatoes is rich. Most of them contain vitamin C, also known as ascorbic acid - as much as 10 mg. Salted tomatoes also contain vitamins PP, B1 and B2, as well as vitamin A in small quantities. As for the mineral composition, in large quantities it contains potassium, which is useful for the heart muscle. They contain tomatoes magnesium and iron, as well as calcium and phosphorus in the same quantity. 
Important! To sterilize canning containers, place them in an oven heated to 120 degrees, scald with boiling water, or wash thoroughly with soda.
Beneficial features
- Reduces the risk of prostate and pancreas diseases.
- They have an immunostimulating effect.
- Strengthen the walls of blood vessels and heart muscle.
- Tone the walls of the uterus.
- Improve digestion.
- They have an anti-inflammatory effect due to the natural antibiotic quercetin.
- Accelerate the metabolism.
- Increases intestinal permeability.
Find out what are useful cherry tomatoes, green tomatoes, who and when to refrain from eating a tomato.
Is there any harm?
The main harm of this product is high salt concentration. Such preparations can not be eaten by people with chronic diseases of the stomach, liver, urinary tract. They are contraindicated for those who suffer from hypertension. Salted tomatoes can not be consumed in the heat and before significant physical exertion: they cause a strong feeling of thirst and retain water in the body, causing swelling of soft tissues.
Special cases: can you eat salted tomatoes
Enjoy preservation like many people, while not all of them can be used.
Pregnant and lactating
In pregnant women, the urinary system is under a double load, as it serves both the maternal organism and the fetus. Excessively salty food badly affects the functioning of the kidneys and provokes inflammation. Pregnant women are also prone to edema, and eating canned tomatoes will only aggravate this condition.
This product is allergenic, so it is also undesirable for nursing moms to use it. Until the child reaches six months, canned tomatoes should not be eaten.
Did you know? There are more than ten thousand varieties of this culture in the world. Botanically, it was recognized as a fruit, but the United States Customs Service decided to declare tomatoes as vegetables at the end of the 19th century, and since then it has held its ground.
For children
Up to three years, kids should not be given any overly salty food. The fragile urinary and cardiovascular systems may be affected by this load. Chronic kidney or heart muscle disease will start. In babies, this product provokes allergic reactions and gallstone disease. If you are going to introduce it into the child's diet, start with very small portions, add to soups, borscht and let's not more than twice a week.
Learn how to prepare peppers, cucumbers, eggplants, cabbage, zucchini, squash, mushrooms, mushrooms, chanterelles, mushrooms, apples, onions, arugula, green peas, green bean for the winter.
With various diseases
Any diseases of the stomach and pancreas, such as gastritis, pancreatitis, ulcers, duodenitis - this is a strict contraindication to the use of acute preservation. Salty tomatoes are irritating to the mucous membrane of the stomach and intestines. They can provoke an acute stage of a chronic disease. People with such diagnoses need to refrain from consuming salted tomatoes.
Important! Salt can be both ripe and green fruit. In the latter, the acidity will be higher, and the sugar content will be lower, which will make the taste of the finished preservation more acute.
Salted tomatoes are a tasty delicacy that appears on both holiday and everyday tables. It has a peculiar taste that many find refined. It is easy to cook at home - you need the simplest kitchen utensils. Choose for preservation only fresh and high-quality products, so that they are stored as long as possible and are pleasant to the taste. Cook the tomatoes in clean conditions, store them at a low temperature and use in moderate quantities to get only pleasure and benefit from them.
Video recipe for pickled hot tomatoes
How to sour tomatoes: tips from the network
let's share brine recipes
I have this:
on 1 liter of water
2 tablespoons without a hill of salt
2 tablespoons of sugar (or honey)
1 chili pepper (cut in half)
a couple of celery stalks
head of garlic (cut into pieces)
mix everything hot and pour tomatoes warm
