Spicy Canned Tomatoes for Winter

Zesty little tomatoes to put up for the winter. You'll love them!

Recipe author

Servings:

Tomatoes

2.5

Peppercorns

Hot chili pepper (red)

Cloves

Parsley root

Parsley

Celery root (root)

Salt

Water

Vinegar (scant)

Sugar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 1 g

Fats 0 % 0 g

Carbohydrates 75 % 3 g

17 kcal

GI: 67 / 0 / 33

Cooking method

During canning season I always have tons of tomatoes and bell peppers from my garden — so many I hardly know what to do with them all. Rather than let good food go to waste, I've long put up tomatoes for the winter with this recipe. To start, thoroughly wash a large (3-quart) jar and turn it upside down to drain. Then rinse the tomatoes under running water; they should be firm and ripe. Don't use any tomato that isn't fresh — one spoiled tomato will release bacteria and eventually ruin everything in the jar. Next, rinse the celery and parsley well in warm water. Pack the tomatoes into the jar, tucking in the parsley, chili pepper, and celery as you go. Now make the brine: put 2 quarts of water in a saucepan and add the vinegar, salt, and sugar. Set it on the stove and bring to a boil. Pour the hot brine into the jar and let it stand for 5 minutes. Carefully drain the brine back into the same pot and return it to the heat. Fill the jar with brine once more and seal it with a metal lid (boil the lid for 3 minutes first, of course). Turn the jar upside down and cover it with a towel.