Canned cherry plum with tomatoes and garlic - an original recipe for cherry plum for the winter.
Often you want to cook something like this, combine in one dish products and tastes that, as it seems at first glance, are incompatible, and in the end get something unusual and tasty. There is such an opportunity - canned cherry plum with tomatoes and garlic - the experiment is very interesting and the result is an unusual and original taste of canned tomatoes and cherry plum.
How to cook canned cherry plum with tomatoes according to this recipe.
Photo: Cherry plum
Photo: tomatoes.
We take the necessary products. We choose small tomatoes, garlic and spices; it is best to use dill and bay leaves.
For 4 kg of cherry plum (can be both yellow and green at the same time) we take 2 kg of red tomatoes, half a kilo of garlic (700 g if desired) and 300 g of dill.
The garlic should be finely chopped.
Then we carefully place everything together in jars.
Fill everything with pre-prepared hot filling (50 g of salt and 60 g of sugar per 1 liter of water).
The jars can be sterilized (5-7 minutes), or you don’t have to do this.
Just fill the jars with tomatoes, cherry plum and garlic for the first time for 3-5 minutes, then pour the filling back into the pan, bring it to a boil again and again fill the jars to the brim. This is a kind of double filling.
After this, we roll up the jars well, it is very important that no air gets in there.
Turn it upside down, place it in a warm, dark place (you can simply cover it with a blanket) and leave it for 4-5 hours.
Preservation is ready! I'm sure the experiment was a success! And delicious cherry plum, canned with tomatoes and garlic, will delight you at any time of the year!
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