What are the best tips to erase green tomatoes?

pickling is one of the oldest methods of food preservation and is not limited to converting cucumber into a hamburger spice. Any meat, fruits or vegetables can go through the pickling process and the seastening green tomatoes is an effective way to use tomatoes that do not ripen before the end of the growing season. Green tomatoes can be loaded either by their fermentation into the brine or more often is fresh wrapping in vinegar. Proper selection, preparation, packaging and processing are essential for pickling green tomatoes that are fresh and fresh. Most importantly, production and all ingredients must be fresh and allowed to process and treat correctly to ensure a quality finished product. No red should be present. For the best results, freshly harvested green tomatoes should be immediately processed. If the tomatoes must be purchased in the store or if they are stored after harvesting for more than 24 hours, green tomatoes should be cooled and used as soon as possible. Understanding canned foods should not tryUse the fermentation method because it requires a minimum six -week fermentation period before canning and could lead to a complete loss of the product. The fresh package method is usually a faster, easier and more efficient method of pickling green tomatoes.

Malling of a fresh package, also known as rapid procedural pickling, requires the use of high quality vinegar, either white distilled or must, with at least 4 to 6 percent acidity or 40 grains to 60 grains. The acetic vinegar has a fine acidic taste, but it can lightly color the green tomatoes. If white distilled vinegar is used, tomatoes will have a sharp taste of acetic acid that can face the addition of larger sugar; One should not make the amount of vinegar, as this will do so to disrupt the preservative balance necessary for pickling. When pickling green tomatoes, it is recommended that fresh herbs and spices are used instead of dried or powder varieties. The whole wasIny and spices can be added directly to the vinegar in each container or can be tied in a cheese or muslin bag located in each container.

Experts recommend using a mixture of 3.5 cups (840 ml) vinegar and 3.5 cups (840 ml) plus 0.25 cup (60 ml) canning salt water for every £ 5 (2.3 kg) of green tomatoes. Any herbs and spices can be used in urine urinary tomatoes, but dill and garlic are the most common. Before packing the glasses, water, vinegar and salt should be brought to a boil; Tomatoes and spices should then be added to each container.

Furthermore, the acetic mixture should be poured through green tomatoes and left a head of 0.25 inches (6 mm). Great should then be processed for 15 minutes in the boiling water bath, run as soon as the glasses are immersed. After preserving and cooling the glasses, they should be stored in a cold, dark stain for four or five weeks to cure before use.