Canned green tomatoes for the winter
Green tomatoes I canned if not the last in a series of conserves for the winter, one of the last. Here only the recipe for pickled green tomatoes from year to year is the same, and no change.
Therefore I found with enthusiasm and interest new instruction, how to cook green tomatoes without vinegar. Only – I still can't tell you what came out of it, as the jars with this vegetable should be at least a month to stand in a dark place, and become one with the brine. And the rest – judge for yourself.
So, to make four half-liter cans of green tomatoes without vinegar, you'll need:
• half a kilogram of the vegetable,
• two medium hot peppers
• salt, 20 grams (four teaspoons),
• two times more (40 grams, or two tablespoons) granulated sugar,
• and water. That's all.
Wash tomatoes, and cut into four parts. This simple procedure achieves two goals: they will look more appetizing on the plate, and we will check the quality of the tomatoes, which looked very decent.
Pepper cut into rings, and if you want those green tomatoes without vinegar to make less spicy, just clean it from the seeds and white innards.
Put all the ingredients in a jar (garlic should be crushed with a knife), pour boiling water,
and put to pasteurization. Long, 35 to 40 minutes after boiling water,
then close the lids tight, and clean.
That's wisdom, green tomatoes without vinegar, now just finished.