The end of summer and the beginning of autumn is the time of picking late varieties of tomatoes and harvesting them for the winter. Today I want to offer you an interesting recipe for tomatoes canned with apples. It turns out very tasty and fragrant. I advise you to choose small dense tomatoes.
Ingredients
- Tomatoes - 1,2 kg
- Apples - 2 pcs.
- Dill - 2 twigs
- Parsley - 2 twigs
- Allspice (peas) – 6 pcs.
- Apple cider vinegar - 40 ml
- Ground cinnamon - 2 pinches
- Water - 1 l
- Sugar - 2 tbsp.l.
- Salt - 2 tsp.
Step-by-step cooking recipe
Place a sprig of dill and parsley on the bottom of the pre-sterilized jars, fill the jars with tomatoes up to half.
Wash the apples, remove the cores, cut into pieces.
Place apple slices in tomato jars, add tomatoes if necessary, so that the jars are filled to the top.
Boil water, pour boiling water over tomatoes and apples in jars, cover the jars with clean lids and leave to warm up for 20 minutes.
Drain the liquid from the jars into a saucepan, add salt, sugar, cinnamon, allspice, and enter apple cider vinegar. Stir and bring the brine to a boil.
Pour boiling brine over tomatoes and apples. Roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
