How to fix over-salted tomatoes? Remove excess salt.

Excess salt is not always a tragedy, some foods, such as lard, simply will not take extra. If the tomatoes are over-salted, then the situation will have to be corrected. And this can be done both in the process of rolling the jars, and later, when the product is ready to be served.

Options for improving the taste of over-salted tomatoes

Recipes for brine vary among hostesses. There is, of course, the classic version, where you take 1 tbsp of salt and double the amount of sugar per 1 liter of water. There are also nuances. Some people like a sweeter taste, others prefer sourness or a richer brine. But if there is clearly too much salt, it will do neither health nor taste good. Depending on the stage at which the deficiency is detected, the methods of its correction are selected.

When twisting.

Often in the hot state the brine is normal, but in the process of cooling the salt begins to be felt more and more strongly. In this case, it is enough to drain the liquid and prepare a new portion with different proportions. Tomatoes will only benefit from being in the hot brine, and they will not have time to soak. This can be done even after twisting, if no more than 2 hours have passed. Only have to re-sterilize the containers and lids.

As an option, the brine is not poured out, and boiled anew with the addition of water. Sometimes it is enough to add a little more sugar if the tomatoes are sour. This usually happens in rainy summers with a lack of heat.

Finished product.

When the over-salt is detected when you open the jar, you can pour the tomatoes for 2-3 hours unsalted tomato juice. Another way is to soak in water, changing it 2-3 times. But in this case, all the flavor of the vegetables may go away, leaving a watery taste. It all depends on the integrity of the skin and the variety. When over-salted green tomatoes, it is better to send them in a salad, pouring them with sunflower oil, or leave them to make rassolnik, necessarily considering that there is almost no need to salt such a dish.

If time allows, the original brine is diluted with water by one-third volume, repeatedly poured into the jar with vegetables and left in the cold for 2-3 days. By the way, many people prefer to use over-salted tomatoes for homemade ketchup, to add to stews.