Tomatoes with citric acid

Tomatoes with citric acid are the same familiar pickled tomatoes, with the only difference that when preparing them, citric acid is used as a preservative instead of the traditional 9 percent table vinegar. They taste just as sweet and sour and aromatic, but without the vinegary taste and smell that some people don’t like. Read further in this article about how to seal tomatoes without vinegar and citric acid.

Secrets of pickling tomatoes with citric acid

Once they have tried these tomatoes, many housewives switch to this particular canning option and only bake tomatoes according to recipes that include this ingredient.They explain this by saying that the finished product acquires a harmonious sweet and sour taste, does not smell of vinegar, the tomatoes remain firm, and the brine is clear because it does not become cloudy.

In principle, preparing tomatoes with citric acid is no different from preparing tomatoes with vinegar. You will need all the same ingredients: tomatoes themselves, ripe, slightly unripe or even brown and other vegetables and root vegetables, various spices, granulated sugar and kitchen salt for the marinade. The cooking technology is similar and familiar to every housewife, so there shouldn’t be any difficulties here either.

Whether or not to sterilize tomatoes is also at the discretion of the housewife. Below we will give a description of canning with double pouring of boiling water and marinade, without sterilization. As an alternative, after the first filling with marinade, you can sterilize the jars: 5-10 minutes for 1 liter and about 15 minutes for 3 liters.

How much citric acid is needed for a liter jar?

Most recipes call for 1 full teaspoon of this preservative per 3-liter container. Accordingly, a liter will require 1/3 of this volume. But this is in the classic version, and if you want, you can slightly increase or decrease this amount - the taste will change a little.

Tomatoes with citric acid for the winter: recipe with horseradish and currant leaves

To prepare sweet and sour tomatoes according to this original recipe for a 3-liter container, you will need to take the following ingredients:

• ripe red tomatoes – 2 kg;
• 1 PC. red or yellow sweet pepper;
• 1 large horseradish leaf;
• 5 pieces. currant leaves;
• 2–3 laurels;
• 1 medium-sized garlic;
• 1 tsp. dill seeds;
• 1 full tbsp. l. Sahara;
• 1 tbsp. l. kitchen salt;
• 1 tsp. acids;
• 1 liter of cold water.

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

1. Wash and sterilize jars of the required volume over steam and dry.
2. Wash the tomatoes, changing the water several times, pierce each tomato with a skewer so that they do not crack from the boiling water.
3. Wash the pepper and green leaves, cut the pepper into medium-sized pieces or strips with a sharp knife.
4. Place horseradish and currant leaves on the bottom of each container, add the rest of the seasonings.
5. Place ripe tomatoes on top interspersed with chopped peppers up to the neck.
6. Pour boiling water over them and leave on the table to steep for 20 minutes.
7. Drain the cooled water from the jars into an enamel pan, boil it again, but with the addition of preservatives, and stir.
8. Pour fresh boiling marinade over the tomatoes and immediately roll up using tin lids. It is acceptable to use containers with screw caps; it is much more convenient.
9. Turn the jars over, place them under a blanket or something warm and leave them there for at least 1 day.

After they have completely cooled, store them in underground storage (basements or cellars) or in the coldest and darkest place in the living room.

Marinated tomatoes with citric acid and garlic

This option will appeal to those who prefer tomatoes with spicy seasonings, in particular garlic. So, you will need to take:

• 2 kg of tomatoes, fully ripe, slightly under-ripe or brown;
• 1 medium-sized sweet pepper;
• 1 hot pepper;
• 1 large garlic;
• 2–3 laurel leaves;
• 1 tsp. dill seeds;
• 5 pcs. peppercorns, black and allspice;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp. acids;
• 1 liter of clean cool water.

The algorithm for preparing, cooling and storing tomatoes with garlic is standard.

Tomatoes with citric acid and bell pepper

In this recipe, the main component after the tomatoes is bell peppers of sweet varieties. Here's what you'll need to make this version of pickled tomatoes:

• 2 kg of tomato fruits;
• 2–3 pcs. bell pepper (green, yellow and red are suitable, you can take a piece of different shades to make a multi-colored assortment);
• 1 bitter pod;
• 0.5 garlic head;
• 2–3 laurel leaves;
• 1 tsp. dill seeds;
• black, allspice – 5 peas each;
• regular salt – 1 tbsp. l.;
• 2 tbsp. 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 exactly the same way as the previous ones - according to the classic canning option.

Recipe for pickled tomatoes with citric acid and herbs

Tomatoes marinated using citric acid can be rolled up for the winter in jars of any size, from 0.5 liters to 3 liters. Small containers are preferable if the family is small: tomatoes can be eaten at one time and there is no need to store them in the refrigerator. The ingredients and cooking technology are the same in any case, only the quantity of products used changes. For example, if you seal tomatoes with citric acid in liter jars, you will need:

• tomatoes – 0.7 kg;
• 0.5 pcs. sweet pepper varieties;
• a small bunch of fresh, just picked dill, celery, parsley;
• seasonings to taste;
• salt – 1 tsp. with top;
• sugar – 2 tbsp. l. with top;
• citric acid – 1/3 tsp;
• water – approximately 0.3 l.

How to cook:

1. Prepare jars and metal lids: hold them over steam and dry.
2. Wash the tomatoes, herbs and peppers, cut the stems off the sprigs of herbs with a knife.
3. Place seasonings and herbs on the bottom of the jars, top them evenly with tomatoes and peppers and distribute them so as to fill the entire space of the container.
4. Pour boiling water over and leave to steep for 20 minutes.
5. After the required time has passed, drain the liquid into an enamel pan, add the ingredients for the marinade, mix thoroughly and wait until it boils.
6. Pour tomatoes up to the necks of the jars and roll up immediately.
7. Turn the containers over and leave them to cool under a thick blanket.

You need to store jars of tomatoes in a cool and dark place where they will not be affected by heat or sunlight.

Sweet tomatoes in jars with citric acid

This recipe will appeal to those people who like canned tomatoes to be more sweet rather than sweet and sour. You will need to take:

• 2 kg of ripe, firm-fleshed tomatoes;
• 1 PC. sweet pepper;
• 1 bitter pod;
• 1 medium-sized garlic;
• 5 pcs. black and allspice peas;
• 1 tsp. fresh, fragrant dill seeds (1 umbrella);
• salt – 1 tbsp. l. without top;
• sugar – 3 tbsp. l.
• citric acid – 1 tsp. without top;
• 1 liter of cold water.

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

Delicious tomatoes for the winter with citric acid and cherry branches

Cherry gives canned vegetables a specific aroma and strength: they remain dense, do not soften and do not lose their original shape. Required:

• 2 kg of ripe or slightly unripe tomato fruits;
• 1 PC. pepper;
• 1 medium-sized garlic;
• other spices depending on taste;
• 2–3 small cherry branches;
• regular salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• citric acid – 1 tsp;
• 1 liter of cold water.

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 piece each 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 tbsp. l.;
• sugar – 2 tbsp. l.;
• acid – 1 tsp;
• water – 1 l.

Step-by-step guide to preparing tomatoes and carrots in a marinade:

1. Wash the vegetables, peel the carrots and cut into thin slices.
2. Place seasonings in clean, sterilized jars.
3. Layer tomatoes and carrots on top.
4. Pour boiling water over it, let sit for about 20 minutes and pour the water back into the pan.
5. Prepare a marinade for tomatoes with citric acid: pour salt, granulated sugar and lastly acid into the water, stir with a spoon and boil.
6. Fill the jars with brine up to the necks and immediately roll up the lids.

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

Tomatoes canned with citric acid and mustard seeds

This is another original recipe for canning tomatoes for the winter. Components that will be needed in this case:

• 2 kg of tomatoes (using 3-liter jars);
• 1 bell 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 liter of clean water.

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

Storing tomatoes marinated with citric acid

Store canned tomatoes in a cool, dark place. They should not be exposed to heat and light, which can quickly deteriorate. The best place to store tomatoes in your home is a cellar or basement, where ideal conditions are constantly maintained. In a city apartment - an ordinary household refrigerator or cold storage room. Tomatoes can stand in them without loss of taste for 1–2 years. It is not recommended to preserve it for longer than this period. It is better to throw away the remaining uneaten food and prepare new ones.

Conclusion

Tomatoes with citric acid are an excellent alternative to tomatoes preserved with vinegar. They have a harmonious taste and aroma that should appeal to many. Cooking tomatoes with citric acid is not difficult; any housewife can do it.

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