Marinating tomatoes with citric acid. Secrets of pickling tomatoes with citric acid

It's time to roll up tomatoes for the winter with citric acid. Therefore, hostesses should take up the study of harvesting methods and the choice of a recipe. To make things a little easier, here are a few options. How to roll up tomatoes for the winter? Recipes with citric acid are popular among those who do not like vinegar. After all, such a component can cause problems with the gastrointestinal tract.

First recipe

How to roll up tomatoes for the winter so that they turn out fragrant and sweet and sour? This method of harvesting takes much more time, but the result promises to be amazing. The ingredients listed below are for two liter jars:

• dense tomatoes;
• four leaves of currant;
• four umbrellas of dill;
• one sheet of horseradish;
• six peas of black pepper;
• four cloves;
• four to six cloves of garlic;
• one carrot;
• one bell pepper.

For the marinade you will need:

• one liter of water;
• one st. l. salt;
• three st. l. Sahara;
• one tsp citric acid.

Cooking

After the jars have been washed and sterilized, you can proceed directly to harvesting tomatoes. To begin with, put currant leaves in each jar, and after them add dill and garlic. Next comes the turn of carrots, but first it must be cut in half, and then put in two slices bell pepper. Then it is followed by a turn 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 lay them out in banks. After that, pour boiling water over the tomatoes and set them aside for a while, having previously covered 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 put sugar and citric acid. Mix thoroughly and boil the brine.

When it is ready, drain the water from the jars and pour the boiled brine over the tomatoes. Then you need to cover them with lids and roll them up. And at the end, turn the jars upside down and cover them with a blanket until they cool completely.

Second option

The next way with citric acid is simple and will not take you much time, but in the end you will get deliciousness for the whole family. The number of products required for harvesting is designed for three liter jar. So, you will need:

• tomatoes;
• five st. l. Sahara;
• three tsp salt;
• two tsp citric acid;
• two cloves of garlic;
• three bay leaves;
• five peas of black pepper;
• 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 greens - they also need to be washed thoroughly and it is advisable to let them dry a little. Then, when everything you need is prepared, start filling the jars, starting with garlic. Follow it with black pepper. Bay leaf and parsley. And on top lay the tomatoes, after which you pour everything with boiling water.

Let stand for 15 minutes, after which it is necessary 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 a turn of sugar and citric acid. Then boil the resulting mixture and pour the brine into the jars so that it spills over the edge. 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 to cool completely.

Third option

Consider another uncomplicated way of how you can 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 st. l. Sahara;
• one st. l. salt;
• black peppercorns;
• lemon acid.

Cooking

Put parsley in sterilized jars, followed by bell peppers, cut into quarters, and then tomatoes. All this is poured with boiling water and set aside for 5 minutes. Then you need to drain the water and re-fill with another portion of boiling water. After again, leave 5 minutes to stand aside, after this time, drain the water.

Put the garlic in jars and pour the marinade over the tomatoes. Then add citric acid (based on 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 tomatoes for the winter. Recipes with citric acid are suitable for those who are allergic to vinegar or who simply do not like to add it to preparations. All of the above methods of pickling will be able to perform even 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 PC. medium sized carrots;
• 1 PC. hot pepper;
• 1 PC. sweet pepper;
• 2 cloves of garlic;
• dill;
• currant leaves and young cherries;
• 2 peas of allspice;
• 2 tbsp. l. sugar without top;
• 1 full st. l. salt;
• 1 tsp citric acid (with a slide).

Procurement stages:

1. At the very bottom of the jar, sliced ​​\u200b\u200bcarrots are laid out.
2. Chopped dill is added.
3. Sweet and bitter peppers, tomatoes are neatly stacked.
4. Chopped garlic is added.
5. Dill, washed and dried leaves of cherries, currants are laid out on top of the tomatoes.
6. All ingredients are poured boiling water and infuse for at least five minutes.
7. Water is poured into a container for preparing brine and put on fire.
8. Sugar and salt are added to the water. The brine is brought to a boil.
9. Citric acid is poured into the jar and poured with hot brine.
10. Banks roll up, but do not turn over.

Cucumber-tomato mix with citric acid: a 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 its roots;
• currant leaves and young cherries.

Cooking steps:

1. Cucumbers are thoroughly washed and immersed in a container with cold water for a couple of hours.
2. Tomatoes and fresh herbs are washed.
3. To dry vegetables, it is recommended to put them on a towel or wire rack.
4. The jars are sterilized using a microwave oven or conventional oven. To do this, about a glass of water is poured into each of them and they are placed in the microwave for a few minutes.
5. The lids are boiled or simply poured with boiling water and left in it for about five minutes.
6. Garlic, horseradish, as well as young currant and cherry leaves are laid out at the bottom of each of the cans.
7. Cucumbers with pre-cut tips are laid out on top.
8. Tomatoes are pierced with a fork or toothpick as close as possible to the stalk itself and placed in a jar.
9. Dill and herbs are laid out on top.
10. Water is brought to a boil and poured into jars, infused for about five minutes.
11. After the time has elapsed, the water drains. This manipulation is carried out again.
12. Spices and citric acid are added to the water, after which the brine is brought to a boil.
13. Vegetables in jars are poured with hot brine and rolled up.
14. Banks must be turned over and remain in this position until completely cooled.

All canning recipes allow you to replace store-bought citric acid regular juice lemon.

It is most convenient to preserve tomatoes in three-liter jars. 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 required brine:

• 1 liter of water;
• 1 st. l. salt (with top);
• 2 tbsp. l. sugar (with a slide);
• 0.5 tsp citric acid.

Cooking steps:

1. Dill is laid out at the bottom of each of the jars.
2. Thoroughly washed tomatoes are placed on top of the dill.
3. At the end, dill is laid out again.
4. Each jar is filled to the top with boiling water and covered with lids. Be sure to wrap yourself in a towel and infuse for a quarter of an hour.
5. The marinade is being prepared. All ingredients are mixed and brought to a boil.
6. Water is carefully drained from the jars and the tomatoes are poured with boiling brine.
7. It remains to roll up the banks, turn over and wrap. After they have completely cooled down, they can be put in the pantry.

Instead of pouring boiling water over the 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 fresh ripe tomatoes;
• a quarter cup of sugar;
• one and a half st. l. salt;
• 1 st. l. citric acid;
• a couple of cloves of garlic;
• a couple of leaves of lavrushka;
• 5 black peppercorns;
• parsley.

Cooking steps:

1. Banks are thoroughly washed with soda and sterilized.
2. Tomatoes and herbs are washed and dried.
3. The process of filling the jars begins with garlic.
4. This is followed by pepper, parsley and bay leaf.
5. At the end, tomatoes are laid out and all the contents are poured with boiling water.
6. After a quarter of an hour, the water is drained into a container for preparing the marinade and put on fire.
7. Another half glass of water, salt, sugar and citric acid are added. 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.
8. Banks roll up and are sure to turn over. After that, 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 Tomatoes with Onions and Citric Acid

You will need:

• one and a half kg of small tomatoes;
• 1 PC. Luke;
• 1 PC. 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:

1. Tomatoes and greens are washed.
2. The onion is cut into rings half a centimeter thick.
3. Bell pepper crushed into small pieces.
4. Greens, tomatoes, peppers and onions are placed in each jar.
5. Citric acid is added.
6. The marinade is being prepared. To do this, water is put on fire, spices, sugar and salt are added. The liquid is brought to a boil.
7. Hot marinade is poured into jars.
8. Tomatoes are rolled up with lids. They can only cool down and can be hidden in the cellar until winter.

Preserving Tomatoes: Adding Lemon Juice

There is not always a desire to use vinegar, citric acid or aspirin in the canning process. The solution is simple - lemon juice. Thanks to this product, you do not have to worry that the banks will not last until the winter. They are excellently kept. And the taste of tomatoes is simply amazing.

You will need:

• couple kg. tomatoes;
• 4 tsp lemon juice;
• 4 tsp salt.

Procurement stages:

1. Tomatoes must be washed and immersed in boiling water for a couple of minutes. After heat treatment the skin is carefully removed from them.
2. Banks (liter) should be washed and sterilized. Tomatoes are laid out exclusively in sterile containers. They should be packed as tightly as possible.
3. A spoonful of salt is added to each of the jars and freshly boiled water is poured.
4. The container is covered with lids and sterilized for at least half an hour.
5. Literally a couple of minutes before the end of the sterilization process, a spoonful of lemon juice is poured into the jars.
6. The final stage of harvesting tomatoes is rolling up the lids. Banks must be turned over several times. This will distribute the lemon juice evenly.

Quick Canning Without Sterilization: Tomatoes with Citric Acid

Sterilization is a necessary but exhausting process. Natural is the desire of many hostesses to avoid it. One of possible ways- prepare tomatoes according to this recipe. Tomatoes are very tasty, with a pleasant sweet and sour aftertaste and are stored even in the pantry of a multi-storey building.

You will need:

• 1 kg. tomatoes;
• 1 clove of garlic;
• 1 leaf of laurel;
• 1 bud of cloves;
• 4 peppercorns;
• half tsp citric acid;
• one and a half tsp Sahara;
• 1 tsp salt;
• a couple of sprigs of parsley.

Procurement stages:

1. The first task 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.
2. All spices and washed tomatoes are laid out in a jar.
3. Jars with tomatoes are filled with freshly boiled water and covered with lids. They need fifteen minutes to warm up. After that, the water can be drained into a saucepan.
4. Sugar is added to water salt And required amount citric acid. The marinade is simply brought to a boil and poured into jars while still very hot.
5. Banks are quickly rolled up and carefully turned over. They must be wrapped and not disturbed until completely cooled.

Pickled tomatoes with horseradish and citric acid (video)

The number of vegetables and spices in each of the recipes is not important. If desired, you can change the proportions or even exclude some of the ingredients. The taste will certainly change, but it will not get worse. You can not only experiment, but create own recipe, focusing on the personal preferences and tastes of their household.

The taste of tomatoes, canned without vinegar, but only with the addition of citric acid, is special. A pleasant sweet and sour aftertaste will be light and unobtrusive, only emphasizing the taste of the tomatoes themselves. And the brine is generally something incredible. Delicate, unsweetened, leaving behind a pleasant aftertaste. Cooking such tomatoes is very simple, even a novice in the field of cooking can cope with this task.

There are countless ways to harvest pickled tomatoes. Each recipe contains tricks and nuances. Tomatoes can be preserved whole, sliced, with herbs or vegetables, marinated or own juice. Many are looking for delicious alternative preparations with vinegar. In this article we will share the best recipes canning tomatoes with citric acid.

Before proceeding with canning, we recommend that you familiarize yourself with useful tips experienced housewives:

• Since the process of harvesting tomatoes with citric acid for the winter does not take much time, we advise you to prepare and sterilize the jars in advance.
• For pickling at home, choose vegetables that are firm to the touch so that they do not go limp from contact with the hot marinade, but retain their shape.
• It will be useful for novice hostesses to know that tomatoes must be pierced with a toothpick near the stalk in several places. This technique will allow the tomatoes to be better saturated with marinade and not burst from contact with boiling brine.

Canning tomatoes with citric acid is popular among those with stomach problems.

We offer the simplest recipe for marinating tomatoes, which lists the ingredients for a 3-liter jar:

1. Pour chopped greens (dill, parsley) and carrots, previously cut into rings, onto the bottom.
2. Then put in the tomatoes.
3. Between the rows of tomatoes, place a few pieces of sweet pepper (3-5 pieces), a hot pepper ring and garlic (three cloves).
4. Complete upper layer tomatoes and decorate the workpiece with currant leaves (3 pcs.), Cherries (5 pcs.), Dill umbrella.

Pour all contents with boiling water for 10 minutes. Cover the neck with a tin lid. After that, strain the water into a separate container. Salt the water (1 tablespoon), add sugar (2 tablespoons) and bring to a boil.

Instead of vinegar, pour half a teaspoon of citric acid into a jar. Pour the jars with the resulting marinade and roll up. Banks must be turned upside down and covered with a blanket on top. Leave the cylinders in this state until they are completely cool. Store pickled tomatoes in a cool place.

Assorted tomatoes and cucumbers for the winter with citric acid

It often happens that you want to pamper yourself with different pickles, and opening several cans in a row is not practical. An excellent way out in such cases is to prepare assorted vegetables. The combination of tomatoes and cucumbers gives unique taste pickles.

Soak the cucumbers first cold water and leave for three hours. For the recipe, you need two kilograms of tomatoes and three kilograms of cucumbers. Choose medium-sized fruits so that all vegetables look organic in a jar.

The sequence of work is as follows:

1. Put spices in a jar: garlic (three cloves), currant leaf, horseradish, cherry;
2. Half of the jar will be occupied by cucumbers, the second part - by tomatoes.
3. Put a couple of dill umbrellas near the neck and pour boiling water over it.
4. Leave to infuse for 5-7 minutes.
5. Drain the liquid and refill with clean boiling water for 3-5 minutes.
6. When infused, drain the liquid into the pan, add a lemon (5 g) and a few black peppercorns.
7. Bring to a boil and carefully pour into assorted jars.

Assorted ready. It remains to roll up with a tin lid, turn over and wrap. After cooling, transfer the blanks to the cellar for storage.

How to cook sweet tomatoes for the winter with citric acid

Cooking sweet tomatoes with citric acid differs only in the increased amount of sugar in the recipe. The rest of the technology is the same.

This harvesting method provides double filling boiling water. This type of preservation avoids complex process sterilization of jars with pickles.

Novice housewives will love the recipe for its simplicity and accessibility. It is more convenient to preserve in three-liter jars, so the amount of ingredients will be indicated for this container.

You will need the following components:

• tomatoes;
• garlic cloves - 2 pcs.;
• greens (parsley) - 30 grams;
• cherry leaves, currants - 2 pcs.;
• lemon - 7-10 grams;
• sugar - half a glass;
• salt - 15 grams.

Prepare the tomatoes: wash and make holes with a toothpick near the stalk. Spices also need to be washed running water.

Place garlic, parsley, cherry and currant leaves in a sterilized jar. Fans of spicy pickles can add a ring of bitter pepper.

Put the tomatoes in a jar so that there are no voids between them. You can shake the jar a little, but you can’t tamp the vegetables.

Fill jars filled with tomatoes with boiling water. Cover with a lid and leave for 10-15 minutes. Then drain the water and prepare the marinade:

• the liquid that was drained must be brought to a boil;
• at the time of boiling, add sugar, salt and lemon according to the recipe;
• let the brine boil for one minute.

The marinade is ready. Pour in the tomatoes and seal tin lids. Turn the containers over and wrap. They should stand in this position until completely cooled, after which they can already be transferred to a permanent storage location.

Cherry with citric acid and herbs

The harvesting of cherry tomatoes for the winter will delight and surprise guests. Sweet taste tomato and miniature size will be effective at any celebration among treats. For the convenience of canning cherry tomatoes, choose liter jars.

The order of preparation is as follows:

1. Place on the bottom of the jar dill, half an onion, cut into rings, a piece hot pepper, a sprig of parsley, cherry leaves, bay leaf and a few pieces of cloves.
2. Fill the jar with washed cherry tomatoes, pour boiling water.
3. Let it brew for 10 minutes.
4. Drain the brine liquid.
5. In the water, put salt (half a teaspoon), sugar (two tablespoons), citric acid (3 gr.).
6. Bring to a boil, pour into bottles.

While the workpiece is hot, it must be rolled up, put upside down, covered with a blanket. Usually a day is enough for the jars to cool. Transfer the cooled cherry jars to the cellar for winter storage.

Tomato preparations with onions and citric acid

Fans of more spicy and sweet preparations can put onion rings in jars instead of garlic. It will add aroma, spice and sweetness to pickled tomatoes.

1. Cut a large onion (or two medium ones) into rings.
2. Peel the sweet pepper and divide into strips.
3. At the bottom of the jar, put greens (parsley, dill, two branches each), fold the tomatoes in layers, alternating with strips of pepper and onion rings.
4. Prepare the marinade separately. In water (1.5 l), stir salt (1 tbsp), sugar (3 tbsp), citric acid (1 tsp), spices to taste and bring to a boil.

While the marinade is hot, pour into jars and send for sterilization. Seal the finished marinades with lids and send for storage.

Harvesting a tomato with citric acid for the winter allows you to save everything beneficial features, will please with unusual mild taste. Citric acid is available to everyone and will fully replace vinegar in winter salting. It is able to create uncomfortable conditions for the vital activity of harmful microorganisms. This quality significantly increases the shelf life of products canned with citric acid. Delight your loved ones with sweet and sour fragrant blanks with lemon.

• Tomatoes,
• Garlic - 2 cloves,
• Cherry branches - 2 pcs.,
• Allspice peas - 6 pcs.,
• Carnation - 2 pcs.,
• Water - 1 l,
• Citric acid - 1 tsp,
• Sugar - 3 tablespoons,
• Salt - 2 tsp

Cooking process:

Start the canning process by sterilizing your canning jars. Place thoroughly washed containers in cold oven. Set the temperature to 150 degrees and bake the jars for 10 minutes. As soon as the moisture drops on the walls have completely evaporated, remove the jars from the oven. Now they can be filled with ingredients. And the first thing we will use is pepper, garlic cloves peeled from the husk (one in each jar), cloves. Then put in each jar a cherry branch with leaves about 25-30 cm long.

Wash the tomatoes under running water, put them tightly in jars.

We will not sterilize seamings. But in order for the jars of tomatoes not to become cloudy during storage, they need to be steamed well. Boil clean water, pour boiling water over the tomatoes, leave for 15 minutes, covered with metal lids.

Drain the water from the cans into a saucepan or multicooker bowl. Add salt, sugar and citric acid. Bring the marinade to a boil.

Pour the jars of tomatoes with the resulting brine, seal tightly with metal lids.

In order to avoid such incidents as clouding and souring of blanks during storage, turn the jars of tomatoes upside down and wrap them securely with a warm blanket. After a day, cooled tomatoes with cherry branches can be stored.

To make conservation not only very tasty, but also useful, you need to pay attention to tomato recipes with citric acid with photos. As a matter of fact, these cooking options are practically no different from others, only we will not use vinegar, as usual, but citric acid.

The thing is, these ingredients contribute to the creation acid environment in a jar in which all microbes die, respectively, 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 pickling option.

Most often, when we do, we suggest adding a certain amount to the marinade. table vinegar, it is always spelled out in the recipe. In some cases, you probably paid attention to this, they advise adding aspirin, but we insist on citric acid.

Let's see: which of the options is the most acceptable if you are worried about the health of your loved ones? Aspirin is a medicine, it is able to create an acidic environment (because it scientific name acetylsalicylic acid), but with long-term storage in such preservation, phenolic compounds appear, which are poison for human body. Based on this, it is safe to say that such pickled tomatoes can lead to irreversible consequences in your stomach. First of all, the intestines suffer, the work of the liver and pancreas is also disrupted. In addition, if you constantly eat such a product, then the body will develop an increased sensitivity to this drug, and if you try to take it in medical purposes you risk getting an allergic reaction.

Table vinegar is also not at all useful for the body, and is completely contraindicated in diseases of the gastrointestinal tract. Entry into the body acetic acid stimulates active secretion of saliva, excites the pancreas and stomach, irritates the kidneys and liver. Vinegar should not be allowed in the diet of people suffering from gastritis with hyperacidity, ulcer, obesity, hypertension, diabetes, liver and kidney disease. But also healthy people do not abuse the products pickled in this way.

But citric acid can be attributed to natural preservatives, by the way, you can use lemon juice. This ingredient should be added instead of vinegar, it is sold in powder form in every supermarket.

They will allow you to make preservation with a softer marinade 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 has a lot of potassium, and it is necessary for the normal functioning of the cardiac system and blood vessels. That's just to distinguish it from the simple flavored vinegar, which can often be found on the shelves. Many housewives are self-manufacturing apple cider vinegar to guarantee the most healthy foods for your family.

Tomato recipes with citric acid with photos

Recipes tomato with citric acid won't raise any questions. First you need to prepare all the ingredients - this is one and a half kilos of tomatoes, small carrot, 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 carrot rounds, dill on the bottom, put tomatoes on top, slices of bell pepper, you can add a piece of bitter pepper. Add a few cloves of garlic, they can also be cut into plates so that it gives off its flavor better.

Top it is necessary to lay 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, a spoonful of salt. Boil the brine. Pour citric acid into each three-liter jar - a teaspoon with a slide. Then pour hot marinade. Roll up (the lids should also be boiled for a couple of minutes).

Recipes tomato with citric acid

You will like our recipes tomato with citric acid, because we suggest you add to banks unusual ingredients, such as 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 greens are needed like this: 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, one and a half liters of water for brine.

Put greens on the bottom of the jar, then washed tomatoes with slices of sweet pepper and onion rings, add to taste mustard seeds. Put a spoonful of lemon in each jar. Boil the marinade and pour it into a jar. Roll up. By the way, if you think how it can be cooked, it allows for the replacement of ingredients, including, you can replace vinegar with lemon.

Recipes tomato with citric acid may involve additional sterilization, after filling the jars with marinade.