What needs to be done so that tomatoes in jars do not crack: housewives' tricks

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Everyone likes to eat pickled tomatoes in winter, but if their skin cracks during pickling, it is not very good. Cracked skin on tomatoes changes for the worse not only the appearance of the fruits, but also their taste.

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To avoid such a situation, when choosing tomatoes for canning, give preference only to salted ones varieties – their skin is stronger and adheres more closely to the pulp.

Another secret – unripe fruits are best suited for salting. They should be firm and springy to the touch.

Many cooks neglect the gradual heating of tomatoes. To do this, you must first pour hot water over the tomatoes for 5 minutes and only after that place them in jars.

In addition, it will not hurt to add oak leaves and horseradish leaves to the containers along with the spices and brine.

< p>They will not only make the taste of the preparations more piquant and interesting, but also protect against the appearance of cracks.

The process of filling the containers with marinade is also important – the boiling liquid should not be poured on the tomatoes themselves, but on the top layer of leaves, which will protect the tomatoes from the effects of boiling water.

Finally, the last secret, which is guaranteed to prevent the appearance of canned fruits with cracked skin, is to make several punctures on each tomato.

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They should be quite deep and are usually made next to the peduncle.