Preservation of tomatoes on flour

The proposed method of salting tomatoes is known since ancient times and has been successfully used in many regions of Russia, Europe and the CIS countries, the main difference is that canned tomatoes for the winter with flour do not contain vinegar. Thanks to this, the marinade and salting ingredients are softer in taste, with low acidity, which is very useful for young children, pregnant women, as well as for those who suffer from ailments of the gastrointestinal tract. For the rest, they are in no way inferior to traditionally salted tomatoes on vinegar, either in flavor or in appearance, and will successfully take their rightful place both at the festive table and at a regular dinner with the family.

Ingredients:

• about one and a half kilograms of tomatoes;
• peeled garlic cloves by the number of tomatoes;
• one sprig of dill or a bunch of the top of the dill;
• two or three leaves of currant or cherry;
• one leaf of lavrushka;
• three tablespoons of salt without a leaf, for salted one or two tables. spoons without a pot;
• half a teaspoon of rye flour of the second grade (coarse grinding);
• half a teaspoon of sugar;
• five to six peas of black pepper.

Preservation of tomatoes on flour. Step by step recipe

1. We cut the tomatoes from the side of the ass so that a clove of garlic can be inserted into each of them.
2. We sterilize a three-liter jar and simultaneously boil water of the required volume.
3. After the water has cooled, add flour, salt, sugar to the bottom of the jar and dissolve in a small amount of lukewarm water (100-150 g).
4. Then we cover the bottom of the can with dill, parsley and currant leaves (cherries).
5. On top of the bed we lay tomatoes with garlic cloves.
6. Pour everything in the jar with warm water and add black pepper.
7. We cover the neck of the jar with a polyethylene lid and leave to roam for 6-12 days at an air temperature of at least +18 ° C. The higher the temperature, the faster the fermentation process will end.

Salted tomatoes on the flour, including brine, can be consumed as soon as the fermentation process is completed. Or leave for the winter. To do this, the cans should be transferred to a cool place and stored at a temperature not lower than and not higher than +2 ° С - +8 ° С. There is no need to roll cans with metal lids. If there is a wooden barrel for salting, then you can cook salted tomatoes on flour there, observing the proportions of the ingredients. "I love to cook" wishes you bon appetit! And we will tell you how to pickle tomatoes in jars for the winter and how to prepare sun-dried tomatoes for the winter.