Canned Tomato Salad

This recipe was automatically translated from Romanian. View original here
Canned Tomato Salad

You know very well the situation in winter, when you want to eat a vegetable salad, good and natural - but when you go to the supermarket you only find tomatoes like plastic and other vegetables grown in the greenhouse and matured with chemicals.

I propose the solution, to try 5 jars of this salad in a jar, and tell me how the winter went. I guarantee you that the only disappointment will be that you did too little :) I have known in our family since I was there, it was mandatory to make 50 jars, to arrive all winter.

The taste is very good (very close to the natural taste of vegetables), we add a little green or white onion in winter and eat it with any meat or vegetable garnish. And if you mix it with a little sauerkraut, you probably mention me well :) In addition, it can be used to prepare soups, dishes, it's like a vegetable vegetable concentrated in a jar.

In addition, the simple method of preparation, put them in the oven or sterilize, and in 2 hours you have the salad ready.

I promise I'll change the presentation picture when I open the first jar this year - unfortunately last year's ended in the first month of last winter.

Ingredients

Tomatoes
5 kg
White onion
1 kg
Carrots
1 kg
Bell pepper
1 kg
Salt
2 tbsp
Fresh parsley
1 piece
meaning 1 bunch, but it's optional - I haven't put it now

Step by step

1

Carrots are washed, cleaned and passed through a larger grater. You still put all the vegetables in a large bowl (I have a large basin especially for the kitchen, about 10 liters that I use specifically for canning).

2

Then wash, clean and cut the peppers.

3

Then clean, wash and chop the onion. Add it to the rest of the vegetables.

4

And the last ones are the tomatoes, wash them and cut them into medium slices, like for a salad.

5

Add salt and greens, mix everything well with your hands or a large spoon. It would be perfect to leave it for half an hour, to penetrate and soften the vegetables. When you don't have time, you can put them in jars like this, just to know that after boiling they will leave more, and you will have to fill the jars, not to be left with only half a salad in the jar.

6

Put the salad in jars, press well to fit better and not leave empty spaces, wrap the mouth of the jars with aluminum foil and arrange them on the baking tray. I usually fit 9 jars.

Leave them at 180 degrees until they start to boil, then make a low heat and let them boil slowly for 1-1.5 hours.

If you prefer to sterilize them - put the jars in water, and also, when the salad starts to boil in jars, let it simmer for about an hour.

7

After the cooking time has passed, take out a jar, you will use it to complete the other jars - the salad is left after boiling and it would be a shame to leave them in jars not full.

Take the jars out of the oven one by one, fill them with a spoon from the first jar until they are full.

8

And now the part with the preservative. This salad usually goes very well, but provided you have a good, cool and closed pantry. If you keep them on the balcony, I recommend putting 1 aspirin pill in each jar (above). In winter, when you open the jar, you will see that the pill stays that way, take it out with a spoon and eat the salad quietly. It doesn't change the taste of the vegetables at all, and if you don't want to end up like me when in a year I threw away 20 jars of salad, because I didn't put preservatives.

If you can't see the pill on top in winter, then you will realize that she did her job, that jar was in trouble and she was taking aspirin.

So optionally put aspirin and staple the jars well, check that the liquid does not flow from them and does not leave air.

9

Turn them upside down on a towel and let them cool well to room temperature.

10

When they cool well, you can wipe them with a damp sponge, in the oven they usually get dirty with the juice that leaves it. Put them in the pantry.

That's it, in winter you open them, take out aspirin and serve them with onions, a little oil and salt to taste. It goes well mixed with pickled cabbage or canned green peas.

Good appetite!

Quantity: 6 pieces (approximately 6 jars of 720 ml)
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Vegetables recipes, Canning

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