Tomatoes are the most common food in summer. With the temperature rising in dog days, the weather in the whole country is really getting hotter and hotter. It is impossible for the temperature here to drop to 34 degrees a day. More and more friends like to hoard some vegetables and fruits at home, so they don't have to go out to buy food in hot weather. Tomatoes are also called tomatoes, and we also call them persimmons here. I wonder what's the nickname of your tomato?

The most common tomato practices in summer are scrambled eggs with tomatoes and cold tomatoes! But today, I want to share with you another traditional way to eat tomatoes. I bought 15 Jin tomatoes at one time and pickled them in the traditional way, so that you can eat and take them at the same time, and you are not afraid of spoilage for a year. Not much to say, if you also like to pickle some tomatoes in summer, you might as well learn from me.

Prepare ingredients: tomato 15kg.

Operating steps:

1. Prepare 15 Jin of fresh tomatoes first, put them in clean water, and clean the soil on the surface. Then put it on a clean grate to dry. At this time, the indoor temperature is high enough, so people don't have to dry it in the sun. Leave it to dry in the sun, and tomatoes will wither easily. Let it dry at room temperature for 4 to 5 hours.

When drying tomatoes, we prepare ten clean empty bottles. Wash the bottle and open the lid. Pour it into a steamer and steam it in boiling water for five minutes. This step is to sterilize the bottle. Then turn off the fire and cool naturally.

3. After the tomatoes are dried, cut a knife on the dried tomatoes. Then add a proper amount of boiling water and peel the tomatoes. After about three minutes, peel the tomatoes one by one. Easy to store.

After the tomato is processed, we put it on a clean chopping board and cut it into small pieces. Put the cut tomatoes directly in a glass bottle with dry water control. The traditional method of pickling tomatoes does not need any seasoning.

When everything is finished, let's screw on the lid. Don't screw the bottle cap too tightly here. Then put the bottle containing tomatoes into a steamer, and add a proper amount of water, which is less than half of the bottle.

6. Steam in a pot with cold water. After boiling water on a large fire, turn to a low heat for 40 minutes. Turn off the fire after 40 minutes and tighten all the tomato bottles while they are hot. Turn it upside down, as long as the tomato doesn't run soup.

7. The tomatoes preserved in this way are equivalent to vacuum storage, and can be placed directly in a cool and ventilated place. If you don't open the lid, it won't break for a year. Cooking or making soup in winter is good food!