Tomatoes with citric acid

Tomatoes with citric acid are the same pickled tomatoes familiar to everyone, with the only difference that citric acid is used instead of the traditional 9% table vinegar as a preservative when preparing them. They taste the same sweet and sour and aromatic, but without the vinegar aftertaste and smell, which some do not like. How to cover tomatoes without vinegar with citric acid, read further in this article.

Secrets of pickling tomatoes with citric acid

Having once tasted these tomatoes, many housewives switch to this canning option and roll tomatoes only according to recipes that include this ingredient. They explain this by the fact that the finished product acquires a harmonious sweet and sour taste, does not smell like vinegar, tomatoes remain dense, and the brine is transparent, because it does not become cloudy.

In principle, the preparation of a tomato with citric acid does not differ from the preparation with vinegar in principle. You will need all the same ingredients: the tomatoes themselves, ripe, slightly unripe or even brown and other vegetables and roots, various spices, granulated sugar and kitchen salt for the marinade. The cooking technology is similar, familiar to every housewife, so there should not be any difficulties here either.

To sterilize tomatoes or not is also at the discretion of the hostess. Below will be given a description of canning with double pouring boiling water and marinade, without sterilization. Alternatively, after the first filling with marinade, you can sterilize the jars: 5-10 minutes 1 liter and about 15 minutes - 3 liters.

How much citric acid is needed per liter jar

Most recipes tell you to put 1 teaspoon of this preservative in a 3 liter container. Accordingly, 1/3 of this volume is required per liter. But this is in the classic version, and if there is a desire, you can slightly increase or decrease this amount - the taste will change slightly.

Tomatoes with citric acid for the winter: a recipe with horseradish and currant leaves

To prepare sweet and sour tomatoes according to this original recipe for a 3-liter bottle, you will need to take the following ingredients:

• ripe red tomatoes - 2 kg;
• 1 PC. sweet pepper of red or yellow color;
• 1 large horseradish leaf;
• 5 pieces. currant leaves;
• 2-3 laurels;
• 1 medium-sized garlic;
• 1 tsp dill seeds;
• 1 full art. l. Sahara;
• 1 tbsp. l. kitchen salt;
• 1 tsp acids;
• 1 liter of cold water.

Step-by-step guide to making pickled fruits with currant leaves and horseradish leaves:

1. Wash and sterilize cans of the required volume over steam, dry.
2. Wash the tomatoes, changing the water several times, pierce each tomato with a skewer so that they do not crack from the boiling water.
3. Wash the peppers and green leaves, cut the peppers into medium-sized pieces or strips with a sharp knife.
4. Put horseradish leaves and currant leaves on the bottom of each bottle, add the rest of the seasonings.
5. Put ripe tomatoes on top, mixed with chopped peppers to the very neck.
6. Pour boiling water over them and leave on the table to infuse for 20 minutes.
7. Drain the cooled water from the jars into an enamel pan, boil it again, but with the addition of preservatives, mix.
8. Pour the tomatoes with fresh boiling marinade and immediately roll up with a wrench using tin lids. It is permissible to use containers with screw caps, it is much more convenient.
9. Turn the cans over, put them under a blanket or something warm and leave them there for at least 1 day.

After they have completely cooled down, store in an underground storage (in basements or cellars) or in the coldest and darkest place in the living space.

Pickled tomatoes with citric acid and garlic

This option will appeal to those who prefer spicy tomatoes, in particular with garlic. So, you will need to take:

• 2 kg of tomatoes, fully ripe, slightly underripe or brown;
• 1 medium sweet peppers;
• 1 hot pepper;
• 1 large garlic;
• 2-3 laurel leaves;
• 1 tsp dill seeds;
• 5 pcs. peppercorns, black and allspice;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp acids;
• 1 liter of clean cool water.

The algorithm for cooking, cooling and storing tomatoes with garlic is standard.

Tomatoes with citric acid and bell pepper

In this recipe, the main ingredient after tomatoes is sweet bell peppers. Here's what you need to make pickled tomatoes in this variation:

• 2 kg of tomato fruits;
• 2-3 pcs. bell peppers (green, yellow and red are suitable, you can take a piece of different shades to get a multi-colored assortment);
• 1 pod of bitter;
• 0.5 head of garlic;
• 2-3 laurel leaves;
• 1 tsp dill seeds;
• black, allspice - 5 peas each;
• common salt - 1 tbsp. l .;
• 2 tbsp. l. sugar;
• 1 tsp acids;
• 1 liter of cool water.

According to this recipe, you can roll tomatoes with citric acid and pepper in the same way as in the previous ones - according to the classic canning option.

Pickled tomato recipe with citric acid and herbs

Tomatoes marinated with citric acid can be rolled up for the winter in cans of any size, from 0.5 liters to 3 liters. Small containers are preferable if the family is small: tomatoes can be eaten at one time, and you do not need to store them in the refrigerator. The ingredients and cooking technology are the same in any case, only the amount of products used changes. For example, if you close tomatoes with citric acid in liter jars, you will need:

• tomatoes - 0.7 kg;
• 0.5 pcs. sweet peppers;
• a small bunch of fresh, freshly plucked dill, celery, parsley;
• seasonings to taste;
• salt - 1 tsp with a top;
• sugar - 2 tbsp. l. with a top;
• citric acid - 1/3 tsp;
• water - about 0.3 liters.

How to cook:

1. Prepare cans and metal lids: hold them over steam, dry.
2. Wash the tomatoes, herbs and peppers, cut the stems off the branches of the herbs with a knife.
3. Put seasonings and herbs at the bottom of the jars, tomatoes and peppers evenly on top of them and distribute them so as to fill the entire container space.
4. Pour boiling water over and leave to infuse for 20 minutes.
5. After the required time has passed, drain the liquid into an enamel pan, add the components for the marinade to it, mix thoroughly and wait until it boils.
6. Pour the tomatoes over the necks of the jars and roll up immediately.
7. Turn the containers over and put them to cool under a thick blanket.

Store jars of tomatoes in a cool and dark place, where they will not be affected by heat and sunlight.

Sweet tomatoes in jars with citric acid

This recipe will appeal to those people who like canned tomatoes to be more sweet than sweet and sour. You will need to take:

• 2 kg of ripe tomatoes with dense pulp;
• 1 PC. sweet pepper;
• 1 pod of bitter;
• 1 medium-sized garlic;
• 5 pcs. black and allspice peas;
• 1 tspfresh, aromatic dill seeds (1 umbrella);
• salt - 1 tbsp. l. without top;
• sugar - 3 tbsp. l.
• citric acid - 1 tsp. without top;
• 1 liter of cold water.

The scheme for cooking, cooling and storing sweet tomatoes with citric acid is traditional.

Delicious tomatoes for the winter with citric acid and cherry sprigs

Cherries give canned vegetables a specific aroma and strength: they remain dense, do not soften and do not lose their original shape. Would need:

• 2 kg of ripe or slightly unripe tomato fruits;
• 1 PC. pepper;
• 1 medium-sized garlic;
• other spices depending on taste;
• 2-3 small cherry twigs;
• common salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• citric acid - 1 tsp;
• 1 liter of cold water.

We roll tomatoes with citric acid and cherry leaves according to the classic version.

Canning tomatoes with citric acid and carrots

Carrots also change the taste of the finished product, giving it its own flavor and aroma. Required components:

• 2 kg of dense unripe tomatoes;
• 1 pc. bitter and sweet peppers;
• 1 small orange or red-orange carrot;
• 1 small garlic;
• dill seeds (or 1 fresh umbrella);
• black and sweet peas, laurel 3 pcs.;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• acid - 1 tsp;
• water - 1 l.

A step-by-step guide to marinated tomatoes with carrots:

1. Wash vegetables, peel carrots and cut into thin slices.
2. Put seasonings in clean, sterilized jars.
3. Lay the tomatoes on top together with the carrots.
4. Pour boiling water over, let stand for about 20 minutes and drain the water back into the saucepan.
5. Prepare the tomato marinade with citric acid: add salt, granulated sugar and last of all acid into the water, stir with a spoon and boil.
6. Fill the jars with brine up to their necks and immediately roll up their lids.

Then turn over, put under a blanket to cool for 1 day or a little more. Place the canning in the cellar, basement, cold storage room in a residential building, or in a suitable heated room in the yard.

Canned tomatoes with citric acid and mustard seeds

This is another original recipe for preserving tomatoes for the winter. Components that will be needed in this case:

• 2 kg of tomatoes (when using 3 liter jars);
• 1 bell pepper;
• 1 small head of garlic;
• 1-2 tbsp. l. mustard seeds;
• other spices to taste;

Marinade ingredients:

• common salt - 1 tbsp. l .;
• granulated sugar - 2 tbsp. l .;
• citric acid - 1 tsp;
• 1 liter of clean water.

Rolling tomatoes with citric acid and mustard seeds can be done according to the traditional recipe.

Storing tomatoes marinated with citric acid

Store jars of canned tomatoes in a cool and dark place. They should not be exposed to heat and light, which can quickly deteriorate. The best place to store a tomato in your home is a cellar or basement, in which ideal conditions are constantly maintained. In a city apartment - an ordinary household refrigerator or cold storage room. Tomatoes can stand in them without loss of taste for 1–2 years. It is not recommended to keep the conservation for more than this period. It is better to throw away the remaining uneaten food and prepare new ones.

Conclusion

Citric acid tomatoes are a great alternative to tomatoes canned with vinegar. They have a harmonious taste and aroma that many should like. Cooking tomatoes with citric acid is easy, any housewife can handle it.

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