What not to do when canning tomatoes: the most common mistakes are named

The period of canning tomatoes is in full swing. This preparation will come in handy in the winter when you need to come up with an appetizer for potatoes or any porridge. And it's just what you need for the holiday table. But even experienced housewives make mistakes when preparing such a twist.

The FoodOboz editorial team will tell you how not to preserve tomatoes. Take into account just a few of the following nuances to get a successful preparation.

Poorly washed tomatoes

The first thing to do with tomatoes before canning is to wash them well. Only thorough cleaning will help prevent the spread of bacteria. So even if the fruit seems clean, wash it again.

Do not neglect sterilization

It is the sterilization of the jars that guarantees that the tomatoes will stay in the basement for a long time. So don't look for recipes that omit this step. You can use one of the following methods: in the oven, on steam, or even in the microwave. The containers should be boiled in water for at least 15 minutes.

Don't spare the vinegar

Vinegar should definitely not be added to the marinade by eye. It is the main preservative that has the greatest impact on the quality of canned fruit. Therefore, follow the recipe carefully. For example, 2.5 tablespoons of 9% vinegar should be added to a marinade for 4 kilograms of tomatoes.

Do not make the marinade from raw water

Tomato marinade should only be made with boiled water. In addition, it should not be from the tap, but purified, from a bottle. The marinade should boil for at least 5 minutes.

Do not put freshly picked herbs in

Freshly picked herbs for preservation should always be poured over with boiling water. In no case should you put them in jars immediately, as there is a risk of bacteria spreading.