{"id":80389,"date":"2023-03-07T10:46:10","date_gmt":"2023-03-07T07:46:10","guid":{"rendered":"https:\/\/demo5.teaser-cube.ru\/2023\/03\/07\/lv-labakie-kirsu-tomati-konservesanai\/"},"modified":"2023-03-07T10:46:10","modified_gmt":"2023-03-07T07:46:10","slug":"lv-labakie-kirsu-tomati-konservesanai","status":"publish","type":"post","link":"https:\/\/my-garden.blog\/lv\/2023\/03\/07\/lv-labakie-kirsu-tomati-konservesanai\/","title":{"rendered":"Lab\u0101kie \u0137ir\u0161u tom\u0101ti konserv\u0113\u0161anai"},"content":{"rendered":"

Tom\u0101tu pazin\u0113js iesaka lab\u0101kos p\u0101rmantotos tom\u0101tus konserv\u0113\u0161anai un savas iecien\u012bt\u0101k\u0101s \u0161\u0137irnes, pamatojoties uz to gar\u0161u, uzticam\u012bbu un ilggad\u0113ju pieredzi. L\u016bk, da\u017eas no vi\u0146a lab\u0101kaj\u0101m tom\u0101tu \u0161\u0137irn\u0113m.\n<\/p>\n

Lielisku m\u0101j\u0101s konserv\u0113tu tom\u0101tu produktu pamat\u0101, protams, ir lieliski tom\u0101ti. Konserv\u0113jot ke\u010dupu, tom\u0101tu pastu vai citus \u0113dienus, kuriem nepiecie\u0161ama ilgsto\u0161a reduc\u0113\u0161ana, ietaupiet laiku, izv\u0113loties m\u012bkstus tom\u0101tus, kas nav p\u0101r\u0101k \u016bde\u0146aini vai pilni s\u0113klu. Labi ir pastas un pl\u016bmju tom\u0101ti, k\u0101 ar\u012b sirds formas un liellopa steika tom\u0101ti. Lai gan forma vai izm\u0113rs var kaut ko past\u0101st\u012bt par \u0161\u0137irnes piem\u0113rot\u012bbu konserv\u0113\u0161anai, kr\u0101sa nekad nedr\u012bkst b\u016bt noteico\u0161ais faktors.\n<\/p>\n

Tom\u0101tus var viegli sasald\u0113t veselus sald\u0113t\u0101jos maisi\u0146os bez sagatavo\u0161anas, iz\u0146emot to noskalo\u0161anu, lai atbr\u012bvotos no net\u012brumiem, un \u0101tru p\u0101rbaudi, lai izvair\u012btos no boj\u0101 g\u016b\u0161anas viet\u0101m. Tom\u0101tu mizas no\u0146em\u0161ana pirms konserv\u0113\u0161anas ir person\u012bgo v\u0113lmju jaut\u0101jums, ta\u010du, atce\u013cot \u0161o darbietilp\u012bgo posmu, viss process b\u016btu pieejam\u0101ks ies\u0101c\u0113jiem.\n<\/p>\n

Tom\u0101tu valodas at\u0161ifr\u0113\u0161ana
\n<\/h2>\n

D: Determin\u0113ts. Visas \u0161\u012bs \u0161\u0137irnes augs 5 galonu vai liel\u0101k\u0101 trauk\u0101, kas balst\u012bts uz 4 p\u0113du mieti\u0146iem vai \u012bsiem sprostiem.\n<\/p>\n

I: nenoteikts. Tie ir tom\u0101tu dzimtas monstri, kas l\u012bdz sezonas beig\u0101m sasniedz 8 p\u0113das un vair\u0101k, un to izplat\u012bbu nosaka tas, k\u0101 tos apgrie\u017e un atbalsta. Piestipriniet tos pie augstiem mieti\u0146iem ar auklu vai apvelciet ar 6 p\u0113du augstiem un 3 p\u0113du platiem b\u016briem, kas izgatavoti no stiep\u013cu sieta.\n<\/p>\n

H: mantinieks. Visi uzskait\u012btie tom\u0101ti ir atkl\u0101ti apputeksn\u0113ti, un daudzi no tiem ir p\u0101rmantotie tom\u0101ti ar \u012bpa\u0161iem st\u0101stiem un senu v\u0113sturi.\n<\/p>\n

<\/figure>\n

Lab\u0101k\u0101s tom\u0101tu \u0161\u0137irnes
\n<\/h2>\n

Klasisk\u0101s bumbieru, pl\u016bmju vai garenas formas \u0161\u0137irnes
\n<\/h3>\n

Tie ir visu m\u0113r\u010du, pastas un konservu d\u0101rzu darbar\u012bki. Tie ir \u013coti ga\u013c\u012bgi, reiz\u0113m sausi, ar nedaudz\u0101m s\u0113kl\u0101m, un to m\u012bkstums \u0101tri izv\u0101r\u0101s biez\u0101 produkt\u0101. Da\u017eas no t\u0101m ir baud\u0101mas svaigas, bet citas ir j\u0101v\u0101ra vai j\u0101grauzd\u0113, lai izceltu to gar\u0161u.\n<\/p>\n

‘Ban\u0101nu k\u0101jas’ (D). Diezgan nesen rad\u012bta, \u0161\u012b stabila, atkl\u0101ti apputeksn\u0113ta \u0161\u0137irne vid\u0113j\u0101 sezon\u0101 ir ra\u017e\u012bga un \u017eilbino\u0161a, ar tieviem, dzelteniem tom\u0101tiem ar da\u017e\u0101du nokr\u0101su sv\u012btr\u0101m. To maigo gar\u0161u pastiprina gatavo\u0161ana.\n<\/p>\n

‘Kr\u0113juma desa’ jeb ‘Ban\u0101nu kr\u0113ms’ (D). \u0160\u012b ir piem\u0113rot\u0101k\u0101 \u0161\u0137irne baltai tom\u0101tu m\u0113rcei. Kompaktie v\u012bnogul\u0101ji ra\u017eo daudz kr\u0113mkr\u0101sas, pastas formas tom\u0101tu, kas labi der svaigai \u0113\u0161anai un v\u0113l lab\u0101k gatavo\u0161anai.\n<\/p>\n

<\/figure>\n

‘Green Sausage’ aka ‘Greensleeves’ (D). Tiem, kas patie\u0161\u0101m v\u0113las rota\u013c\u0101ties ar \u0113dienu, pied\u0101v\u0101jam past\u0113tus tom\u0101tus, kas ir za\u013ci m\u012bkstin\u0101ti pat tad, kad ir nogatavoju\u0161ies. S\u0101kot ar sezonas vidu, kompakti v\u012bnogul\u0101ji ra\u017eo bag\u0101t\u012bgu ra\u017eu, un aug\u013ciem k\u0101 bonuss ir gai\u0161i un tum\u0161i za\u013cas sv\u012btras.\n<\/p>\n

‘Martino’s Roma’ (D, H). \u0160is klasiskais romu \u0161\u0137irnes tom\u0101ts nogatavojas sezonas vid\u016b, ir \u013coti ra\u017e\u012bgs un sniedz bag\u0101t\u012bgu ra\u017eu koncentr\u0113t\u0101 ra\u017e\u0101. Svaigi aug\u013ci ir stingri, nedaudz sausi un ar maigu gar\u0161u, t\u0101p\u0113c \u0161is tom\u0101ts vislab\u0101k piem\u0113rots konserv\u0113\u0161anai un m\u0113rc\u0113m.\n<\/p>\n

<\/figure>\n

‘Opalka’ (I, H). \u0160is ir viens no daudzajiem nenoteiktajiem, p\u0101rmantotajiem past\u0113tajiem tom\u0101tiem, kuru aug\u013ci atg\u0101dina lielus, sarkanus cepamajiem pipariem, kas bie\u017ei vien ir 6 collas gari un 2 collas plati. Tie lieliski gar\u0161o svaigi un ir lieliski piem\u0113roti konserv\u0113\u0161anai un m\u0113rc\u0113m, jo tie ir \u013coti ga\u013c\u012bgi un tiem ir maz s\u0113klu.\n<\/p>\n

‘Apels\u012bnu ban\u0101ns’ (I, H). \u0160\u012b krievu \u0161\u0137irne nodro\u0161ina daudz kr\u0101\u0161\u0146u oran\u017eu tom\u0101tu uz augstra\u017e\u012bga v\u012bnogul\u0101ja. Tie nogatavojas sezonas vid\u016b l\u012bdz beig\u0101s, un tiem ir klasiska iegarena pastveida tom\u0101tu forma. \u0160\u012b \u0161\u0137irne ir ar\u012b labs tom\u0101ts, ko var \u0113st svaig\u0101 veid\u0101, un no t\u0101s var pagatavot bag\u0101t\u012bgu, oran\u017eu m\u0113rci.\n<\/p>\n

<\/figure>\n

‘Romas svece’ (I). \u0160is vidussezonas tom\u0101ts ir saulaini, spilgti dzeltens un ra\u017eo daudz slaidu aug\u013cu, kurus vislab\u0101k izmantot termiski apstr\u0101d\u0101tiem \u0113dieniem vai konserv\u0113\u0161anai, jo to gar\u0161a ir maiga.\n<\/p>\n

‘Pel\u0113kais romietis’ (I). Iesp\u0113jams, mana iecien\u012bt\u0101k\u0101 pastveida tom\u0101tu \u0161\u0137irne, kurai ir viss, kas tai piem\u012bt: laba iztur\u012bba pret slim\u012bb\u0101m, agra l\u012bdz vid\u0113ja termi\u0146a nogatavo\u0161an\u0101s, augl\u012bba, lielisks arom\u0101ts jebkuram izmantojumam un \u012bpatn\u0113js raksts - pies\u0101tin\u0101ti sarkans ar vertik\u0101l\u0101m zelta sv\u012btr\u0101m.\n<\/p>\n

‘Ukrainas violets’ jeb ‘Violets krievu’ (I, H). V\u0113l viens no maniem iecien\u012bt\u0101kajiem past\u0113tajiem tom\u0101tiem, kam piem\u012bt bag\u0101t\u012bga ‘Cherokee Purple’ gar\u0161a un kr\u0101sa klasiskaj\u0101 Roma form\u0101.\n<\/p>\n

Sirds formas kultiv\u0101ri
\n<\/h3>\n

\u0160\u012bs \u0161\u0137irnes tom\u0101tiem, kas bie\u017ei vien ir \u013coti gar\u0161\u012bgi, parasti \u013coti ga\u013c\u012bgi, ar m\u012bkstumu, kas reiz\u0113m ir nedaudz sauss un bl\u012bvs, vajadz\u0113tu pievienoties klasisk\u0101kajiem pl\u016bmju vai pastas formas tom\u0101tiem k\u0101 p\u0101rstr\u0101des un konserv\u0113\u0161anas tom\u0101tiem. Sirds formas tom\u0101tu izm\u0113ri ir no 8 unc\u0113m l\u012bdz pat vair\u0101k nek\u0101 puskilogramam, tie parasti ir sezonas vidus l\u012bdz beig\u0101m, un, lai tie labi ra\u017eotu, tiem nepiecie\u0161amas vismaz se\u0161as stundas tie\u0161\u0101 saul\u0113.\n<\/p>\n

‘Anna Krievu’ (I, H). \u0160is ir viens no tom\u0101tiem, kas mani aizr\u0101va uz mantojuma tom\u0101tiem. Brenda Hillenius no Oregonas 1988. gad\u0101 laipni dal\u012bj\u0101s ar \u0161\u012bs \u0161\u0137irnes s\u0113kl\u0101m. Vi\u0146as vect\u0113vs Kenets Vilkokss (Kenneth Wilcox) \u0161o tom\u0101tu bija sa\u0146\u0113mis no k\u0101da krievu imigranta. Mana iecien\u012bt\u0101k\u0101 s\u0101rtas kr\u0101sas, sirds formas \u0161\u0137irne, \u0161\u012b tom\u0101ta arom\u0101ts, ra\u017e\u012bgums un tekst\u016bra ir izcili.\n<\/p>\n

‘Reif’s Italian Red Heart’ (I, H). \u0160o \u012bpa\u0161i ra\u017e\u012bgo, sul\u012bgo, vid\u0113ja auguma \u0161\u0137irni nosaucu par godu savam draugam D\u017eimam Reifam, kur\u0161 to ieg\u0101d\u0101j\u0101s no vec\u0101ka gadag\u0101juma it\u0101\u013ca, pirms man to nodeva. \u0160im tom\u0101tam ir sirds formas \u0161\u0137irn\u0113m rakstur\u012bga raudo\u0161a, vij\u012bga lapotne, un tas ir univers\u0101ls sarkans tom\u0101ts ar izcilu gar\u0161u.\n<\/p>\n

‘Yellow Oxheart’ (I, H). Livingston Seed Company izlaida \u0161o milz\u012bgo, gai\u0161i oran\u017eo, sirds formas tom\u0101tu 20. gadsimta 20. gados k\u0101 komp\u0101niju lielajam roz\u0101 ‘Oxheart’ tom\u0101tam. \u0160\u012b \u0161\u0137irne — lielisks piem\u0113rs “komerci\u0101lam p\u0101rmantotam tom\u0101tam” — defin\u0113 “lielo” - s\u0101kot no auga un aug\u013ca lieluma l\u012bdz ra\u017eai un gar\u0161as \u012bpa\u0161\u012bb\u0101m.\n<\/p>\n

Beefsteak tom\u0101ti
\n<\/h3>\n

\u0160\u012bs \u0161\u0137irnes ir \u012bsti d\u0101rza monstri, jo to ga\u013c\u012bgums izsauc m\u0113rci, un to priek\u0161roc\u012bba ir parasti intens\u012bva un gar\u0161\u012bga gar\u0161a. Papla\u0161inot savu m\u0113r\u010du un konserv\u0113\u0161anas re\u017e\u012bmu ar da\u017e\u0101m no \u0161\u012bm \u0161\u0137irn\u0113m, j\u016bsu centieni b\u016bs patie\u0161\u0101m lieliski!\n<\/p>\n

<\/figure>\n

\u0100trs l\u012bdzeklis pret p\u0101r\u0101k daudziem tom\u0101tiem
\n<\/h2>\n

Ja virtuves lete ir noslogota ar \u012bpa\u0161i lielu tom\u0101tu ra\u017eu, apsveriet iesp\u0113ju tom\u0101tus cept cepe\u0161kr\u0101sn\u012b, nevis v\u0101r\u012bt uz pl\u012bts. Uzkars\u0113 cepe\u0161kr\u0101sni l\u012bdz 300 gr\u0101diem p\u0113c F\u0101renheita skalas un tad apvieno tom\u0101tu \u0161\u0137\u0113les ar nedaudz ol\u012bve\u013c\u013cas, sasmalcin\u0101tu s\u012bpolu, vienu vai divus sasmalcin\u0101tus saldos piparus un da\u017eas sasmalcin\u0101tas \u0137iploka daivi\u0146as. Lai ieg\u016btu p\u0113c iesp\u0113jas intens\u012bv\u0101ku tom\u0101tu gar\u0161u, tos cep da\u017eas stundas, laiku pa laikam samaisot. P\u0113c cep\u0161anas beig\u0101m — ja sp\u0113jat notur\u0113t savu apet\u012bti, kas tagad ir \u013coti liela — apceptos tom\u0101tus sasald\u0113jiet vai konserv\u0113iet neskartus, vai ar\u012b pirms konserv\u0113\u0161anas tom\u0101tus sajauciet biezen\u012b.\n<\/p>\n

<\/figure>\n

Lai g\u016btu vair\u0101k iedvesmas, izlasiet \"Lab\u0101kie tom\u0101ti, ko audz\u0113t j\u016bsu dz\u012bvesviet\u0101\" un \"Lab\u0101k\u0101s gar\u0161as tom\u0101ti: 56 gar\u0161as zi\u0146\u0101 izcili tom\u0101ti, kas nov\u0113rt\u0113ti k\u0101 izcili tom\u0101ti\".<\/p>\n","protected":false},"excerpt":{"rendered":"

Tom\u0101tu pazin\u0113js iesaka lab\u0101kos p\u0101rmantotos tom\u0101tus konserv\u0113\u0161anai un savas iecien\u012bt\u0101k\u0101s \u0161\u0137irnes, pamatojoties uz to gar\u0161u, uzticam\u012bbu un ilggad\u0113ju pieredzi. L\u016bk, da\u017eas no vi\u0146a lab\u0101kaj\u0101m tom\u0101tu \u0161\u0137irn\u0113m. Lielisku m\u0101j\u0101s konserv\u0113tu tom\u0101tu produktu pamat\u0101, protams, ir lieliski tom\u0101ti. Konserv\u0113jot ke\u010dupu, tom\u0101tu pastu vai citus \u0113dienus, kuriem nepiecie\u0161ama ilgsto\u0161a reduc\u0113\u0161ana, ietaupiet laiku, izv\u0113loties m\u012bkstus tom\u0101tus, kas nav p\u0101r\u0101k […]<\/p>\n","protected":false},"author":1,"featured_media":80404,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[122],"tags":[],"class_list":["post-80389","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-vegetables"],"_links":{"self":[{"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/posts\/80389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/comments?post=80389"}],"version-history":[{"count":0,"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/posts\/80389\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/media\/80404"}],"wp:attachment":[{"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/media?parent=80389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/categories?post=80389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/my-garden.blog\/lv\/wp-json\/wp\/v2\/tags?post=80389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}