Tomatoes with citric acid

Tomatoes with citric acid are the same pickled tomatoes familiar to everyone, with the only difference being that citric acid is used as a preservative instead of the traditional 9% table vinegar. They taste the same sweet and sour and fragrant, but without the vinegary taste and smell, which some do not like. How to close tomatoes without vinegar with citric acid, read later in this article.

Secrets of pickling tomatoes with citric acid

Once having tried these tomatoes, many housewives switch to this particular 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, the 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 fundamentally differ from the preparation with vinegar. You will need all the same ingredients: the actual tomatoes, ripe, slightly unripe or even brown and other vegetables and root crops, 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.

Sterilize tomatoes or not – also at the discretion of the hostess. Below, a description will be given of canning with double boiling water and marinade, without sterilization. As an alternative, 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 call for 3 full teaspoon of this preservative per 1 liter container. Accordingly, 1/3 of this volume will be required per liter. But this is in the classic version, and if you wish, you can slightly increase or decrease this amount – the taste will change a little.

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 red or yellow;
• 1 large sheet of horseradish;
• 5 pcs. currant leaves;
• 2–3 laurels;
• 1 small garlic;
• 1 hour l. dill seeds;
• 1 full art. l. Sahara;
• 1 st. l. kitchen salt;
• 1 tsp acids;
• 1 liter of cold water.

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

1. Wash and sterilize jars 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 boiling water.
3. Wash the pepper and green leaves, cut the pepper with a sharp knife into medium-sized pieces or strips.
4. Place horseradish and currant leaves on the bottom of each container, pour in the rest of the seasonings.
5. Top with ripe tomatoes interspersed with chopped peppers to the very neck.
6. Pour boiling water over them and leave on the table for infusion 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 jars 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 tomatoes with spicy seasonings, in particular, with garlic. So, you will need to take:

• 2 kg tomatoes, fully ripe, slightly underripe or brown;
• 1 medium-sized pepper of sweet varieties;
• 1 hot pepper;
• 1 large garlic;
• 2-3 leaves of laurel;
• 1 hour l. dill seeds;
• 5 pcs. peppercorns, black and allspice;
• 1 Art. l salts;
• 2 Art. liter. sugar;
• 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 component 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 pepper (green, yellow and red are suitable, you can take a little thing of different shades to get a multi-colored assortment);
• 1 bitter pod;
• 0,5 head of garlic;
• 2-3 leaves of laurel;
• 1 hour l. dill seeds;
• black, allspice – 5 peas each;
• regular salt – 1 tbsp. l.;
• 2 Art. l. sugar;
• 1 tsp acids;
• 1 liter of cool water.

You can roll up tomatoes with citric acid and pepper according to this recipe in the same way as the previous ones – according to the classic canning option.

Recipe for pickled tomatoes with citric acid and herbs

Tomatoes marinated with citric acid can be rolled up for the winter in jars of arbitrary volume, from 0,5 liters to 3 liters. A small container is preferable if the family is small: tomatoes can be eaten at a time, and there will be no need to store them in the refrigerator. 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. peppers of sweet varieties;
• a small bunch of fresh, freshly picked dill, celery, parsley;
• seasoning to taste;
• salt – 1 tsp with top;
• sugar – 2 tbsp. l. with top;
• citric acid – 1/3 tsp;
• water – approximately 0,3 liters.

How to cook:

1. Prepare jars and metal lids: hold them over steam, dry.
2. Wash the tomatoes, herbs and peppers, cut the stems from the sprigs of greens with a knife.
3. Put seasonings and greens on the bottom of the jars, tomatoes and peppers evenly on top of them and distribute them so as to fill the entire space of the container.
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 ingredients for the marinade to it, mix thoroughly and wait until it boils.
6. Pour the tomatoes up to the neck of the jars and roll up immediately.
7. Turn the containers over and put 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 pcs. sweet pepper;
• 1 bitter pod;
• 1 small garlic;
• 5 pcs. black and allspice-peas;
• 1 tsp fresh, fragrant dill seeds (1 umbrella);
• salt – 1 tbsp. l. topless;
• sugar – 3 st. l.
• citric acid – 1 tsp. topless;
• 1 liter of cold water.

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

Delicious tomatoes for the winter with citric acid and cherry sprigs

Cherry gives 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 pcs. pepper;
• 1 small garlic;
• other spices depending on taste;
• 2-3 small sprigs of cherries;
• regular salt – 1 tbsp. l.;
• sugar – 2 st. l .;
• citric acid – 1 tsp;
• 1 liter of cold water.

We roll up 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 taste and smell. 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 Art. l .;
• sugar – 2 st. l .;
• acid – 1 tsp;
• water – 1 l.

Step-by-step guide to cooking tomatoes in a marinade with carrots:

1. Wash the vegetables, peel the carrots and cut into thin slices.
2. Put spices in clean sterilized jars.
3. Lay the tomatoes on top along with the carrots.
4. Pour boiling water, soak for about 20 minutes and drain the water back into the pan.
5. Prepare a marinade for tomatoes with citric acid: pour salt, granulated sugar and, last but not least, acid into the water, mix with a spoon and boil.
6. Pour the jars with brine up to the necks and immediately roll them up with lids.

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

Tomatoes preserved with citric acid and mustard seeds

This is another original recipe by which you can preserve tomatoes for the winter. Components that will be needed in this case:

• 2 kg of tomatoes (when using 3-liter jars);
• 1 Bulgarian pepper;
• 1 small garlic head;
• 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 l pure water.

Rolling a tomato with citric acid and mustard seeds can be done according to a traditional recipe.

Storage of tomatoes pickled 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, where ideal conditions are constantly maintained. In a city apartment – an ordinary household refrigerator or a cold pantry. In them, tomatoes are able to stand without loss of taste for 1-2 years. It is not recommended to keep preservation longer than this period. It is better to throw out the remaining uneaten foods and prepare new ones.

Conclusion

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