Canned green tomatoes

Green tomatoes canned during the Soviet Union were an integral part of store products - they were sold on shelves with canned vegetables in cans with a capacity of three and five liters. In addition to the rather large green fruits, a laurel leaf floated in glass jars, several black pepper peas along with a large pod of red hot pepper.

Probably, the memories of the modern generation are closely connected precisely with canned green tomatoes, because they were very often given to children in kindergarten as a vegetable supplement to tasteless mashed potatoes. Unforgettable impressions of these salty vegetables and their characteristic taste make you go to the store again and buy the coveted jar. Or in the capping season, canning them yourself, which is not at all difficult for experienced culinary experts.

For this, pure green or slightly brown tomatoes are selected, which are thoroughly washed and soaked for a while in the water. This is necessary in order for a harmful substance called corned beef to leave their unripe fruits. After that, clean green tomatoes are placed in a pre-prepared (sterilized) jar, so to speak, on the shoulders.

In the next stage of cooking canned green tomatoes, the vegetables in the jar are poured with boiling water, after which after five minutes the water is drained. Black peppercorns, cloves, bay leaves, chopped garlic, a dill umbrella, which can be replaced with a pinch of seeds, salt and sugar, are added to tomatoes. Everything is again poured with boiling water and table vinegar for sour is introduced there.

Canned green tomatoes are quite strong and differ in a tart-sharp taste with a rich aroma of pepper and fragrant bay leaf. Green tomatoes are especially tasty canned, which are still bright green on the outside, and have already become a little pinkish on the inside. The calorie content of green tomatoes canned per 100 grams of the finished product is about 20 kcal.

In addition, in numerous recipes, green tomatoes are perfectly combined with other vegetables, for example, sweet bell peppers, cabbage, onions or carrots. Most importantly, do not be afraid of experiments and do not stop creating - marinate, salt, preserve or even cook jam. But do not forget that frequent consumption of canned green tomatoes is extremely discouraged for people who have high blood pressure, a tendency to swelling and heart disease.