Tomatoes are one of the most common ingredients in summer. As the temperature in the dog days continues to rise, the weather across the country is really getting hotter. The temperature here does not drop below 34 degrees all day long. More and more friends like to stock up on vegetables and fruits at home, so that they don’t have to go out to buy groceries in the hot weather. Tomatoes are also called tomatoes, and we also call them persimmons here. I wonder what the nicknames are for the tomatoes over there?

The most common way to make tomatoes in summer is to make tomatoes with scrambled eggs, and also make tomato salad! But today I will share with you another traditional way of eating tomatoes. Buy 15 kilograms of tomatoes at a time and pickle them in the traditional way. This way, you can eat them as you go and keep them for a year without fear of spoilage. Okay, without further ado, if you also like to pickle some tomatoes in summer, you might as well follow me and learn.

Prepare ingredients: 15 pounds of tomatoes.

Operation steps:

1. First prepare 15 pounds of fresh tomatoes, put them in clean water, and wash off the soil on the surface. Then place it on a clean grate to dry. At this time, the indoor temperature is high enough, so there is no need to put it in the sun to dry. Tomatoes will wilt easily if left to dry in the sun. Just let it dry at room temperature for 4 to 5 hours.

2. When drying tomatoes, we prepare ten clean empty bottles. Rinse the bottle and open the cap. Place upside down in a steamer and steam over boiling water for five minutes. This step is to sterilize and disinfect the bottles. Then turn off the heat and let cool naturally.

3. After the tomatoes are dried, cut a cross flower knife on the dried tomatoes. Then add an appropriate amount of boiling water inside and peel the tomatoes. After about three minutes, peel off the skins of the tomatoes one by one. It's so easy to store.

4. After processing the tomatoes, we put them on a clean chopping board and cut them into small pieces. Place the cut tomatoes directly in a glass bottle that controls the moisture. The traditional method of pickling tomatoes does not require any seasoning.

5. After everything is done, we screw on the cap. Don’t tighten the cap here too tightly. Then put the bottle containing tomatoes in the steamer and add an appropriate amount of water to cover half of the bottle.

6. Steam in a pot with cold water, bring to a boil over high heat, then turn to medium-low heat and steam for 40 minutes. After 40 minutes, turn off the heat and tighten all the tomato bottles while they are still hot. Just turn it upside down and the tomatoes will not leak out the juice.

7. Tomatoes preserved in this way are equivalent to vacuum storage, just place them in a cool and ventilated place. If you don't open the lid, you won't be afraid of damage if you keep it for a year. It’s a good delicacy to stir-fry or make soup in winter!