Canned tomatoes with citric acid

On one bank:

2 sprigs of parsley

1 pepper

3 cloves of garlic

tomatoes

For the brine:

To 1 liter of water:

1 Art. l. sugar

1 Art. l. salt

pepper

citric acid

Do canning tomatoes for this recipe is very simple: the banks need to pre-sterilized, place them in the parsley and pepper, cut into 4 pieces, then tomatoes, pour boiling water over all and leave for 5 minutes, then drain the water and then pour boiling water for 5 minutes, drain water.

Then canning is done as follows: in the bank adds garlic cloves, pour the marinade, then add citric acid on the tip of a knife to 1 liter jar.

Banks need to immediately close the lid and turn, wrap a blanket and leave to cool so.