Tomatoes with herbs in Melitopol

3,5 kg tomatoes

30 g horseradish leaves

80 g dill

12 g garlic

4 g mint

30 g parsley or celery

3 g Bay leaf

3 g the peppers bitter

black pepper

70 g salt

1,4 l water for the marinade

400 g vinegar is 5%

10 cans with a capacity of 0.5 l For this type of canned food take fresh, firm, medium-sized round tomatoes or plum-shaped, red or brown. In tomatoes, remove the stem and wash. The greens are washed in cold running water and cut into pieces 3-4 cm Garlic cleaned and cut (large cloves - 3-4 pieces, small - 2). Cayenne pepper wash and cut in half lengthwise. At the bottom of the prepared jars placed half of the anticipated number of herbs and spices, then tomatoes, and remaining spices. Filled jars pour on hot (not lower than 70 �C) marinade. To prepare the marinade into the water add

make salt, bring to the boil, filtered through 4 layers of gauze, heated to boiling and pour in the vinegar.

Banks served boiled lacquered lids and set in a pot of water, heated to 60-70 �C for sterilization. Time sterilization at 100 �C for cans with a capacity of 0.5 l 5 min, 1 l - 10-12 min, 3 l - 17-20 minutes Then banks hermetically sealed, turned upside down and cool.