What to do with tomatoes before pickling: they will not crack

Perfectly salted tomatoes in jars are firm, juicy, and do not crack. To make the preservation successful, you need to know some important rules.

The FoodOboz editorial team has gathered information and will tell you how to pickle tomatoes properly to make them tasty and not crack.

Rules for canning tomatoes

1. Before canning, wash the tomatoes in warm water.

2. It doesn't matter if you are canning vegetables with or without the skin, they should be blanched for at least 2 minutes. After this treatment, the peel can be easily removed. And if you are not going to remove it, it will simply clean the tomatoes from germs and also protect the vegetables from cracking.

3. Tomatoes must be sorted into ripe, green, and brown, as well as by size – large, small, and medium. Small and medium-sized tomatoes are best for canning. Do not use very large tomatoes – they are suitable for making filling juice.

4. You can also save tomatoes from cracking by piercing them with a toothpick at the stem.

5. Before you put tomatoes in a jar, you need to prepare the container. Namely, pour hot marinade on the bottom and leave it for a while. At the same time, the marinade/brine should be poured gradually so that each time the liquid is hotter than the previous one.