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Unlike their red counterparts, yellow tomatoes are rarely used for pickling and preparing winter salads. If there is a lot of lycopene in red fruits, then yellow ones are rich in carotene. Canned food with orange, yellow tomatoes preserves vitamins and microelements during the winter. Therefore, it is necessary to use blanks from yellow tomatoes for the winter.
Can yellow tomatoes be canned
Do not give up growing yellow tomatoes. After all, they have:
- low calorie content;
- sweet taste;
- beneficial properties with increasing the stability of blood vessels;
- a lot of carotene.
The fruits are especially useful for those who are prone to allergies, suffer from high acidity of the stomach. Together with other vegetables, they create such blanks from sunny fruits, which will become a decoration of the winter table.
Selection and preparation of main ingredients and containers
To pickle tomatoes for the winter, you need to choose the best varieties. Although they prefer red or pink tomatoes for pickling and sauces. But also yellow, orange are suitable for blanks. Among the varieties of the pickling type, it is suitable:
- Wonder of the world with heart-shaped, lemon-yellow fruits;
- De Barao, yellow, black;
- Heart of gold, sweet, with an orange heart;
- Malachite box with golden fruits decorated with green stripes;
- Honey drop weighing 30 grams, with sweet pulp.
For pickling whole fruits, take medium-sized ones. In the preparation of salads, lecho, large, fleshy tomatoes are used.
The container for the tomatoes is thoroughly washed and scalded. It is necessary to hold the cans in a hot oven for 20 minutes so that the seaming does not explode during storage.
Recipes for cooking yellow tomatoes for the winter
If you like golden, orange tomatoes, then you need to learn how to preserve them for the winter. There are many recipes, but you need to start gradually, experimenting with the ingredients of the appetizers.
Roll the whole yellow tomatoes with herbs
You should start to salt the fruits of tomatoes using liter jars. If you like the workpiece, then the portions can be increased. Added to the jar add spice to the pickled product:
- basil sprigs;
- bunches of celery;
- dill umbrellas;
- a few bay leaves.
All spices, herbs are placed on the bottom of the container. Then densely - strong yellow fruits. You can use allspice, garlic in conservation. Pour boiling water over once. Tomatoes stand in hot water for 10 minutes. Only then they are poured with marinade with vinegar, sugar and salt. They don't know how much salt to put. Usually 1 tablespoon per liter jar. Sugar, or the same, or more. Vinegar is diluted with water to 9%. It is enough to add 1 tablespoon to the marinade.
Banks must be rolled up and wrapped up.
To roll up cans of tomatoes without sterilization, you need to take half a kilogram of yellow tomatoes for:
- onion head;
- bell pepper pod;
- a sprig of basil, parsley, celery.
Greens cut into large pieces, bay leaves, onions cut into pieces are placed in jars.
Pepper is cleaned of seeds, cut into pieces and, together with tomatoes, are laid out in jars. Pour boiling water first. After 10-15 minutes, drain the water. Now vegetables are poured with traditionally cooked marinade.
Yellow tomato paste
Pickled tomatoes, yellow, orange are often found on the family menu. But the paste made from golden fruits will not look bright. But it can be served with spaghetti, chicken. The steps for making pasta consist of:
- frying chopped hot peppers, chopped garlic;
- adding pieces of sweet pepper;
- sending onion pieces to the pan;
- scalding orange fruits, peeling them.
When pieces of tomatoes are added to the rest of the ingredients, then it is necessary to constantly stir the vegetable mass, which is cooked over low heat. It is necessary to season the puree with salt, pepper, sugar. When the pasta is well boiled down, becomes thick, then it is sent to jars.
Recipe with peppers, onions and carrots - "Lick your fingers"
This salad is made from 3 kilograms of orange tomato fruit. You need to prepare for them:
- a kilogram of red bell pepper;
- half a kilogram - onions and carrots;
- salt in 2 tablespoons;
- 500 grams of sugar.
All vegetables are cut: tomatoes into circles, onions in half rings, pepper into strips. It is better to grate carrots on a coarse grater.
After adding sugar and salt to the vegetable mass, mix and leave for an hour. Then simmer for 2 hours. The hot vegetable salad is transferred to jars. Finish preserving by sterilizing the workpiece.
Yellow cherry tomatoes
Small cherries are especially suitable for pickling. They are placed in a liter container in large quantities. And in winter they can be used to decorate salads, festive meat dishes. Take per kilogram of tomatoes:
- 4 cloves of garlic;
- 2 pods of bitter pepper;
- sprigs of parsley;
- mustard oil - 100 ml;
- sugar - 100 grams;
- salt - 2 tablespoons.
Greens, chopped garlic, peppercorns, tomatoes, pepper pods are placed in pasteurized jars. First, pour boiling water over the vegetables, and then, draining the water, marinade. Finally, add 100 ml of vinegar.
A tasty appetizer is made as usual from tomatoes and peppers. They need onions, red ground pepper. Vegetables are cut and stewed by adding a little water, salt, pepper. It is enough to spend 30 minutes after the vegetable mass boils. Transfer everything into containers. It remains to close and sterilize in jars.
Yellow tomato salad
For a winter snack, golden fruits and bell peppers are taken in the same amount. Cut everything thinly, add the onion in half rings. Sprinkle with salt on top, pour in honey (20 grams) and apple vinegar (100 ml). Boil in a saucepan for 10 minutes after boiling. You can twist the salad after sterilizing the cans.
Slices in gelatin
In addition to pickling, there are other tasty preparations of yellow tomatoes in gelatin. The slices are prepared step by step as follows:
- Garlic cloves, coriander, peppercorns, laurel leaf are placed on the bottom of the jar.
- Above - slices of yellow fruits.
- Dissolve 3 tablespoons of gelatin in half a glass of warm water.
- A solution of gelatin is poured into a hot marinade, where sugar and salt, vinegar are added, and boiled.
Everything is mixed and the slices are poured into jars. Be sure to sterilize and roll up lids.
How and how much to store preservation
All seams with pickled product, salads are stored in basements and cellars. We need constant control of temperature and humidity in rooms. It is impossible for the temperature to rise above 2 degrees Celsius. Use blanks for six months. It is not recommended to use canned food with swollen lids.