Canned Menemenlik
Hello Dear Friends,
I shared with you before homemade tomato paste In the recipe, I explained how we can peel tomatoes in a more practical way. I am sure that this method will save you a lot of time while you continue with the winter preparations.
As you know preserves It is important to boil the jars to be used in cooking to prevent bacteria from forming in the can, which will be stored for a long time.
Another practical suggestion is to wash the jars and new lids in the dishwasher without adding detergent, instead of boiling your jars in big pots while canning.
It is important to set the time for this method, the material to be canned should be ready when the machine stops. Thus, you can pour your hot menemenliks into hot jars.
Try not to touch the mouth of the jar with your hand. If there is any contamination on the mouth when it is full, clean it with the help of a towel without touching your fingers.
When it comes to our menemen, everyone adds different ingredients according to their taste. I add some hot pepper as well as village pepper. You can use it according to your taste. Instead of village pepper, you can use green or green pepper.
You can find my Winter Onion Menemen Recipe here.
Love…
Ingredients for Canned Menemenlik Recipe
- 10 kg tomatoes
- 1 kg of village pepper
- 250 g hot green pepper (optional)
- salt
- olive oil
Clean jars and new lids
How to Make Canned Menemenlik Recipe?
- Wash the tomatoes and make a plus-shaped scratch on the tops and shock them by first holding them in boiling water for 10-15 seconds and then in the ice water you prepared for 15-20 seconds.
- After doing the same process on all tomatoes, peel them by keeping the plus-shaped skins practically.
- After washing the peppers, separate the stems, cut them into two longitudinal parts, remove the seeds, and chop them to the size you want.
- Add 1 tea glass of olive oil to a large saucepan and when it gets hot, add the peppers. Cook until the peppers turn pink.
- Roughly chop the tomatoes you peeled from their skins with the help of a blender. (It won't be like a grater, but it shouldn't be too big either.)
- When the peppers have lost their freshness, add the tomatoes. Add salt when it starts to absorb the water a little, but not completely.
- When your nipples reach the desired consistency, wash your hands again.
- Without turning off the stove, start pouring the boiling menemen into the still hot jars with the help of a ladle or coffee pot.
- Close the lid tightly and turn the jar upside down. When all the jars are full, leave them overnight without moving your menus upside down.
- Store the jars that do not leak in a cool place out of direct sunlight. Store opened cans in the refrigerator.
I chop the tomato coarsely without peeling it and make a puree with a blender when it becomes soft in the pot. I boil a little more to thicken it. I salt it, no oil.
Chopped Pepper is also lightly browned in oil in the pan.
I rinse clean, new lidded jars with boiling vinegar salt water and turn them upside down. I quickly transfer the vinegar water to each other. And I pour the vinegar water.
Before the jars get cold, I quickly fill a clean pot with boiling tomato sauce, close it tightly and turn it upside down. When it comes to half of the pot, I add the peppers and quickly fill the pepper sauce. I close it tightly and cover it when I turn it upside down. They wait upside down until they all cool down. I don't add garlic while it's cooking, it may taste heavy when it's waiting, I add it while using it. There are 2 types of winter coats that can be used for everything.
When using it, it tastes perfect when it is cooked in oil with garlic and a little sugar. Those with Hot Pepper can also be eaten for breakfast, but the menemen is also delicious.
Thought I'd share my method.