Canned tomatoes with beets
The original mix of tomatoes, beets and carrots is preserved in the same way as if you rolled tomatoes alone. Nothing complicated.
Ingredients
Servings per 2 liter jar- 1.2 kg tomatoes
- 1 liter of water
- 3-4 sprigs of greens to taste
- garlic - 2 cloves
- 1/3 hot pepper
- 2 small beets
- carrots - 1 pc.
- vinegar essence - 1 tsp.
- sugar - 2 tbsp.
- salt - 1 tbsp. l.
Cooking
Step 1
Wash the tomatoes, pierce each fruit. Put in a bowl, pour boiling water and let stand for 10 minutes, then drain the water.
Step 2
Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Step 3
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with beets and carrots.
Step 4
Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.