A common method of preserving tomatoes is salting. There are several salting methods that are described in detail in this article. Perhaps in it you will also meet a familiar grandmother's recipe.

Methods for salting tomatoes in a pan

There are two ways to salting: cold and hot. For these purposes, different containers are used, such as a barrel, bucket or pan. Consider the set of ingredients below, as well as provide step-by-step instructions for salting tomatoes.

Did you know? A bunch of tomatoes - weighed more than 9 kg — Bokuok farmer raised from England.

Cold

The method involves canning tomatoes in a bucket or barrel. This will require:

• ripe tomatoes - 1-10 kg based on the volume of the selected capacity;
• salt - at the rate of 100 g per 1 liter of water;
• water - 1 l;
• garlic - 3 cloves per 1 liter of water;
• Capsicum - 1 pc. on 1 liter of water;
• peas peas - 3-4 pcs. on 1 liter of water;
• leaves of cherry, currant, horseradish, dill - 1 bunch.

After preparing the necessary ingredients, you should perform the following actions:

1. Put the leaves of cherry, currant and horseradish on the bottom of the barrel (or other container of your choice).
2. Spread vegetables washed in advance with the stalk removed.
3. Cover with a layer of chopped garlic and a mixture of peppers, add dill.
4. In a separate container, dilute the salt in water, and then pour the tomatoes with the resulting brine.
5. The procedure of putting tomatoes into a container and pouring them with brine should be continued until the container is full.
6. Place a few sheets of horseradish on top of vegetables, and then organize oppression.
7. Leave at room temperature for 4 days, then place in cold. After 3 weeks, the tomatoes are ready.

Video: how to salt tomatoes cold

Hot

This method involves pouring vegetables in jars with hot brine. To salt them in this way, you need to cook:

1. Capacities of any size and covers to them.
2. Tomatoes - 1-2 kg (depending on the volume and number of cans).
3. Dill - 30 g.
4. Garlic - 1 head.
5. Water - 1.5 liters.
6. Salt, spices - 1.5 tbsp. l
7. Sugar - 2 tbsp. l
8. Acetic essence - 1 tsp.

Important! Sterilization of cans is required for the recipe. The lids must be boiled for 10 minutes in boiling water.

After preparation, you should perform the following actions:

1. Spread garlic at the bottom of the bowl.
2. Fill the jar with vegetables to the top.
3. Prepare a brine: to do this, boil 1.5 liters of water and add sugar and salt to it.
4. Pour the brine into banks.
5. Cover them, then sterilize in a pot of boiling water for 5 minutes.
6. Add 1 tsp. vinegar essence in every container.
7. Roll up the lids.
8. Put the cans upside down and cover with a blanket.
9. Give them time to cool, then store in the cold.

Video: how to salt tomatoes hot

Salting Features

Each salting has features. To salt the tomatoes, you can use various ingredients, such as tomato juice, garlic, herbs, green peppers. Consider recipes for such conservation in more detail.

Important! The rapid ripening of green tomatoes is facilitated by storing them next to fresh apples.

With tomato juice

To roll one can with a volume of 1 liter you will need:

• tomatoes - 7-9 pieces of medium size;
• garlic - 2 cloves;
• tomato juice - 0.5 l;
• salt - 1 tsp;
• sugar - 1 tsp;
• allspice - 3 pcs.;
• peppercorns - 5 pcs.;
• vinegar (9%) - 1 tsp;
• bay leaf - 1 pc.

Step-by-step instructions for salting:

1. In a pre-prepared sterilized jars, put a mixture of peppers, bay leaf and garlic.
2. Fill the tank to the top with tomatoes.
3. Boil water and pour it into cans.
4. Set them aside with covers.
5. Meanwhile, boil freshly squeezed tomato juice for 5 minutes, periodically removing the foam. If you have ready tomato juice, then boil it for a long time is not necessary.
6. Salt the boiling mass, add sugar and vinegar.
7. Drain water from previously left cans.
8. Spread the prepared tomato juice evenly over the jars.
9. Roll up the cans, turn them downside down and wrap them in a blanket.

Video: how to salt tomatoes in your own juice

Sharp

To roll one can with a volume of 1 liter you will need:

• green tomatoes - 7-9 pieces of medium size;
• garlic - 1 head;
• salt - 2 tsp;
• sugar - 1 tbsp. l .;
• hot pepper - 6 pods;
• herbs and spices to taste.

Important! Unripe tomatoes contain the toxic substance solanine. It is also able to form in ripe fruits, which for a long time were under direct sunlight.

Step-by-step instructions for salting in a pan:

1. Put garlic on the bottom of the pan.
2. Fill it with vegetables. Pierce each tomato with a fork so that it is saturated with salt.
3. Stack hot peppers, herbs and spices on top.
4. Prepare the brine: add salt to the cooled boiling water.
5. Pour the brine into the vegetables in a saucepan.
6. Cover the pot and set the yoke.
7. After 3 weeks, the tomatoes are ready.

Video: how to salt tomatoes in a pan

Useful Cooking Tips

We will provide some useful tips for choosing, preparing and storing tomatoes:

1. When choosing tomatoes, pay attention to the integrity of their peel and the density of the fruit.
2. Before you start cooking, pour boiling water over the pan.
3. Before canning, soak the tomatoes for 6 hours in a solution prepared from table salt. At the same time, it must be changed every 2 hours.
4. It is necessary to store ready-made preservation in the basement or in the refrigerator at a temperature of 0 ... + 2 degrees Celsius.

Did you know? The largest tomato was grown by a resident of Minnesota (USA) Dan McCoy. The weight of the fetus reached 3.8 kg.

Each housewife tries to prepare vegetables for the winter. A great way is to pickle them in a pan, which is done quickly and by changing the ingredients, you can create your favorite recipe.