Canned tomatoes best recipes. Spicy green tomatoes stuffed with vegetables. Microwave dried tomatoes

Ingredients:

• small tomatoes;
• 2 dill umbrellas;
• 4 buds of cloves;
• 4 allspice peas;
• 2 slices from a pod hot pepper;
• Bay leaf IR;
• a quarter of a bell pepper;
• a clove of garlic;
• 30 g salt;
• 270 g sugar;
• 18 g vinegar essence.

Recipe:

1. Dill umbrellas, clove buds, and peppercorns are placed at the bottom of a three-liter sterile jar.
2. Tomatoes pierced with a skewer, rings of hot pepper and a slice of sweet are placed tightly on top of the spices.
3. The contents of the jar are poured with boiling water and left to cool under the lid.
4. The cooled water is carefully drained, garlic cut into pieces, salt, granulated sugar. Everything is poured with boiling water again and vinegar is poured in.
5. The jar is rolled up and wrapped upside down until completely cooled.

Tender tomatoes canned with currant leaves

Ingredients:

• medium-sized tomatoes;
• 4 currant leaves;
• 2 cherry leaves;
• a quarter of hot pepper;
• horseradish leaf;
• about two centimeters of horseradish root;
• half a head of medium-sized garlic;
• bay leaf;
• 50 g sugar;
• 30 g salt;
• 80 milligrams of vinegar 9%;
• aspirin tablet.

Recipe:

1. Currant and cherry leaves and a horseradish leaf are placed at the bottom of a three-liter sterile jar.
2. The container is filled to the middle with washed and chopped tomatoes.
3. Place horseradish cut into slices, laurel, chopped garlic, and finely chopped hot pepper on top.
4. The container is filled to the top with tomatoes, salt and sugar, and aspirin are added.
5. The contents are filled with boiling water and vinegar is added. The jar is rolled up, turned over and wrapped up.

To make tomatoes in a jar look beautiful, you can combine different colors: take yellow, red, pink varieties. Fruits canned according to this recipe are non-acidic and very tender.

Canning red tomatoes without vinegar

Those who care about their nutrition will immediately take note of this recipe. Vegetables without vinegar turn out very tasty and healthy. Soft tomatoes do not take them for such preservation, but it is important that they are ripe. The size of the fruit does not matter.

Delicious canned zucchini without sterilization

Ingredients:

• ripe, elastic tomatoes – 2.7 kg;
• dill greens – 3 branches;
• salt – one and a half tbsp. spoons;
• pepper – 4 peas;
• filtered water – 500 ml;
• garlic cloves – 3-4 pcs.;
• powdered sugar – 2 tbsp. spoons;
• currant and cherry foliage - 3 pcs.

Cooking steps:

1. We wash the tomatoes under running water.
2. Peel the garlic and wash it the same way.
3. Pour boiling water over the leaves and dill.
4. Place dill, leaves, garlic and tomatoes in sterilized jars.
5. Pour in steep salted boiling water and wait 15 minutes.
6. Pour the brine back into the pan and wait for it to boil again. (We do this twice.)
7. Pour the water into the jar again and seal it.
8. Turn over and keep it like this until it cools down.

Canning yellow tomatoes with cloves

According to this recipe, the tomatoes have a spicy bitterness due to the presence of hot pepper and juicy pulp. And on a plate, yellow fruits look very attractive. You need to use it exactly yellow tomatoes. It is better to take small or medium in size.

Ingredients:

• yellow tomato – 1.3 kg;
• medium-sized garlic – 4-5 cloves;
• horseradish greens – 2 leaves;
• currant leaves – 2 pcs.;
• dill and parsley - 1 branch each;
• pepper spicy chili- 1 PC.;
• bell pepper – 800 g;
• purified water – 2.5 l;
• vinegar - 50 ml;
• salt – one and a half tbsp. spoons;
• sugar - three tbsp. spoons;
• cloves – 1 tsp.

Cooking method:

1. We wash vegetables and greens.
2. Clean and wash the garlic cloves.
3. Wash the bitter and sweet peppers in water and clean the middle.
4. Cut the hot pepper into rings.
5. Cut the sweets lengthwise.
6. At the bottom of the jar we put garlic, pepper, cloves, herbs, bay, tomatoes, bitter and chopped bell pepper in the middle.
7. Pour in boiling water for fifteen minutes.
8. Drain and prepare the marinade. Add sugar and salt to the water.
9. Add marinade and vinegar essence to the jars.
10. We roll it up, put the cans upside down, and wrap them up.

Canning small tomatoes

Small tomatoes with citric acid come out aromatic and sweet and sour. All spices can be added at your discretion, as well as garlic. Having prepared this recipe once, you won't be able to resist next year.

Cranberries with sugar without cooking for the winter and other recipes for preserving wonderful berries

Ingredients:

• small tomatoes – 1.8 kg;
• horseradish leaves – 1-2 pcs.;
• small dill umbrellas - 1-2 pcs.;
• medium carrot – 1-1.5 pcs.;
• pepper – 8-10 pcs. peas;
• garlic cloves – 3-5 pcs.;
• coarse salt – 1 spoon;
• powdered sugar or sugar - 3 tablespoons;
• citric acid – 1 tsp.
• purified water – 800 ml.

Cooking method:

1. Wash tomatoes and greens.
2. Place herbs and spices at the bottom of the jar.
3. Peel the carrots, wash and cut into slices, add to the spices.
4. Place tomatoes on top.
5. Pour in boiling water and let stand for 20 minutes.
6. Drain and prepare the brine. (Salt, sugar and lemon.)
7. Pour in the tomatoes and seal.

Classic recipe

Ingredients:

• fresh tomatoes(as much as will fit into the jar);
• bell pepper pod;
• hot pepper pod;
• 3 cloves of garlic;
• a pair of dill umbrellas;
• a small bunch of parsley;
• medium sized onion.

Marinade:

• liter of purified water;
• 50 g granulated sugar;
• 30 g salt;
• 3 laurel leaves;
• 6 peas of allspice;
• 50 g vinegar 9%.

Recipe:

1. Place parsley, garlic cloves cut in half, a peeled hot pepper pod, half a sweet pepper and half an onion at the bottom of a processed three-liter jar.
2. Tomatoes are placed tightly on top of the vegetables. Place the remaining halves of the onion and sweet pepper in the free space near the neck.
3. Boiling water is poured onto the contents of the container, covered with a lid and a warm towel, and left for half an hour.
4. The water is poured into a saucepan and brought to a boil. Spices are added to the boiling marinade, everything except vinegar. Cook until sugar and salt dissolve.
5. The finished marinade is poured in boiling form into a jar of tomatoes, where vinegar is added.
6. The container is rolled up and covered upside down for cooling.

Recipe with mint

Ingredients:

• ripe tomatoes;
• several sprigs of mint;
• a small bunch of parsley;
• a small bunch of dill;
• 10 g each of sugar and salt;
• half a teaspoon of vinegar essence.

Recipe:

1. At the bottom of a half-liter steamed jar is a sprig of mint, half a bunch of parsley and half a bunch of dill.
2. Large tomatoes are cut into four parts, small ones - in half.
3. The cut tomatoes are carefully laid out, filling the container to the top.
4. The remaining herbs are placed on top, salt and sugar are added, and vinegar is poured in.
5. The contents are poured with boiling water and sterilized for about 7 minutes.
6. The jar rolls up and covers itself, becoming upside down.

Not everyone may like the original twisting method, so it is better to make no more than one jar for testing.

Unusual preparation - in gelatin

Ingredients:

• green tomatoes;
• one and a half tablespoons of gelatin;
• 80 g sugar;
• 50 milligrams of vinegar 6%;
• 30 g salt;
• a clove of garlic;
• hot pepper pod;
• bay leaf.

Botulism: what you didn't know about canned food

Recipe:

1. The tomatoes are washed and left on a napkin to dry.
2. Place chopped garlic, peeled hot pepper, and bay leaf on the bottom of the prepared container.
3. Slices of chopped tomatoes are placed on top of the spices.
4. Gelatin dissolves in a glass of warm water.
5. To pour in a liter of purified water, dissolve salt and sugar and boil for 15 minutes. Vinegar is poured into the marinade and the heat is turned off. Dissolved gelatin is poured into the cooled liquid.
6. The warm filling is poured into the container with tomatoes. Then the jars are covered with lids and sterilized for up to 20 minutes.
7. Sterilized containers with contents are rolled up and covered until cool.

The jars should be turned upside down during the cooling process.

Assorted vegetables with radish for the winter

Ingredients:

• cherry tomatoes;
• cucumbers;
• radish;
• bell peppers;
• onion;
• a couple of laurel leaves;
• 5 buds of cloves;
• 4 black peppercorns;
• 5 peas of allspice.

For one liter of marinade:

• 60 g salt;
• 75 g granulated sugar;
• 60 g vinegar 9%.

Recipe:

1. Place cloves and peppers in prepared jars at the bottom.
2. Sliced ​​vegetables are laid out in layers on the spices.
3. The contents are poured with boiling water, left for 20 minutes, then drained. This procedure is repeated again.
4. To prepare the marinade, pour a liter of water into required quantity salt and sugar. After the water boils, vinegar is poured into it and boiled for 2-3 minutes.
5. Scalded vegetables are poured with ready-made boiling marinade, rolled up and wrapped until completely cool, placed upside down.

The assortment will look better if the vegetables are peeled using a decorative peeler or cut with a waffle-spiral vegetable cutter. Even if not special devices, then the simplest flowers, cut from hard vegetables, can give the dish an appetizing and beautiful look.

Large overripe tomatoes cut into pieces and boil until softened. Then pass through a sieve so that it turns out tomato puree without cake.

The puree is placed on the fire and brought to a boil (it is necessary to stir all this time), then the heat is reduced to a minimum. Without ceasing to stir the tomato puree, add sugar, salt, pepper, and cloves. After half an hour of boiling, vinegar is added to the tomato paste, after which the fire is turned off.

The jars with the contents are filled with hot tomato juice, covered with lids and left to sterilize for half an hour.

The blanks are rolled up and covered until completely cooled, placed upside down.

In addition to the most delicate salted tomatoes, it turns out tasty and healthy tomato paste, which can be used to season first courses and added to various sauces for spaghetti.

Note to the hostess

Why does the brine become cloudy and the lid swell?

The lid is not closed tightly and air got into the jar during the cooling process. To preserve the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour fresh marinade and sterilize before twisting.

Why do the skins of tomatoes burst during cooking?

When preserving, pickling varieties with thicker skin are more often used. When pouring tomatoes, you need to avoid sudden changes in temperature; to do this, pour boiling water gradually, in small portions. The best and The right way keep the skin intact - make several shallow punctures with a skewer or toothpick at the base of the tomato (where the stem was).

Canning tomatoes (video)

Bon appetit!

Summer is not only a time for long-awaited vacations, but it’s also time hot billet winter supplies for the whole family, including tomatoes in different types for many housewives - in first place. It is clear that there are quite a lot of recipes for such preservation, because these are excellent-tasting snacks that have a place at both everyday and festive meals. I want to share with you recipes for canned tomatoes for the winter in two of my favorite options.

The winter period does not cancel the rules of active consumption of vegetables, and tomatoes are not only tasty, but even when canned they represent great benefit for human health, if their use is not limited to individual characteristics and taste.

Of course, when heat treatment In tomatoes, almost the entire vitamin range is lost, but many microelements originally contained in them are preserved.

Present, for example, in tomatoes in any form, and in canned ones too, lycopene is a powerful antioxidant that can maintain immune system human and even resist cancer cells, especially pancreatic, breast, prostate and respiratory cancers.

Taste benefits canned tomatoes, properly and safely prepared, are known to everyone. As vegetable snack good with all meats and fish dishes on weekdays and holidays. In addition, pickling whole tomatoes at home for the winter is one of the ways to store vegetables grown in your garden.

What is needed for canning whole tomatoes for the winter

As for canning all other vegetables and fruits at home in glass containers with a hard lid, you need glass jars from 1 to 3 liters. You will need new tin lids, which can be purchased in stores or at the market. Reliable can opener for rolling tin lids. Additives you will need are salt, granulated sugar, and in some cases, spices.

Processing glass jars and lids for canning tomatoes

The main task when hot processing glass containers over steam or in the oven, whichever is preferable, is to maximally sterilize it. To do this, the jars must be thoroughly washed with dishwashing detergent and treated one by one for at least 10 minutes over steam.

Wash and rinse the lids too, and boil in water before rolling. If the housewife prefers to heat the dishes in the oven, then she should place the entire required batch at the same time, clean and dry, in cold oven, where at a temperature not lower than +100 C, heat the jars for 10-15 minutes.

Preparing whole tomatoes for canning for the winter

Tomatoes for such preservation should be medium-sized and preferably the same in weight, not only because they need to fit into the opening of the jar, but it is easier and faster for such tomatoes to warm up in boiling water, and more of them will fit into a glass container.

Tomatoes must be perfect appearance: elastic, without stains, leathery growths, cracks or track punctures. the stalks are removed, and washed in warm water tomatoes, I personally warm them up before putting them in sterile jars, hot water.

To ensure that the tomatoes remain attractively appetizing and their skin does not crack haphazardly under the influence of boiling water, which is poured over them twice or three times, they can be pricked around the former stalk with a clean toothpick.

Recipe for canned tomatoes without spices

When my neighbor gave me this recipe, I doubted its successful implementation for a long time, and, as usual, I did not dare to roll up more than three liter jars of cherry tomatoes, of which a lot fits in such a container, and everyone already understands how beautiful these jars look .

But the general family jury, after trying these cherry tomatoes without spices, issued a verdict: all tomatoes should be canned only according to this recipe.

Ingredients for preparing canned tomatoes without spices (for a 3-liter jar):

• ripe tomatoes with dense pulp - 1.5 kilograms;
• drinking water - boiling water;
• table salt, suitable for preservation - 1 tablespoon;
• granulated sugar - 6 tablespoons;
• apple cider vinegar - 1 tablespoon.

Select tomatoes according to quality, remove stems, wash in warm water. Prick with a toothpick 3-4 times around the stem and heat for 10-15 minutes in a saucepan with hot water. After this time, place the tomatoes in a sterilized jar so that it can be covered with a lid, and slowly pour boiling water over the first time with caution.

Cover the jar with the packed tomatoes with a boiled or steamed lid and, covering it with a terry towel, let it warm up for 15-20 minutes, then cover the jar with a special plastic lid with a hole to pour the future marinade from it into a container for boiling it again.

Pour apple cider vinegar into a jar of tomatoes, add salt and sugar, as specified in the recipe, to the drained liquid, and bring the marinade to a full boil so that they dissolve.

All that remains is to pour the boiling marinade over the tomatoes a second time, cover with a hard lid and a folded towel to better warm the lid before rolling, and roll it up flawlessly with a can opener.

Place this jar upside down in the prepared “fur coat”, cover completely and leave until it cools completely. After a couple of hours, you can put the jar on its bottom and cover it again for a day or two.

Store the cooled jar of tomatoes at room temperature, in a cooler and drier place, periodically glancing at her condition. If the marinade becomes cloudy, open the jar and discard the contents. You should not risk your health by attempting to re-boil. In addition, store canned vegetables safe for no more than 1 year.

The originality of this method of preparing whole tomatoes for the winter by canning in a glass container under a hard lid lies in its ingredients, or rather in their unexpected combination, which gives interesting taste and the aroma even of the marinade. At the same time, the process of such pickling of tomatoes is quite simple.

For this type of canning, tomatoes should not be large or overripe. By appearance, choose complete ones, without any damage or cracks.

Ingredients for preparing canned tomatoes with mustard (for a 3 liter jar):

• ripe elastic tomatoes - 1.5 kilograms;
• drinking water boiling water;
• medium-sized onion - 1 piece;
• ripe sour apple - 0.5 pieces;
• table salt, suitable for canning - 2 tablespoons;
• granulated sugar - 1.5 tablespoons;
• mustard powder - 1 tablespoon;
• garlic, horseradish, dill - according to preference.

The remaining ingredients: onions, cloves of garlic, cored apple quarters and horseradish root - must be peeled and placed in a colander and scalded with boiling water before putting them in a jar of tomatoes.

Wash the tomatoes in hot water and prick them around the stem with a new toothpick to prevent their skin from cracking. Place the prepared tomatoes in a glass container that has been sterilized and checked for defects. liter jar, lay out the onions cut into rings with apple slices and, pour boiling water over the very edges, cover with a sterilized new hard or screw lid, wrap in a terry towel for 5-10 minutes.

Using a polyethylene colander, pour the marinade from the jar into a saucepan, add the salt and sugar specified in the recipe and bring to a boil while stirring to completely dissolve the latter. All that remains is to pour the boiling marinade into a jar of tomatoes, pour dry mustard into it, put on a lid, cover with a thick napkin, hold for a couple of minutes to heat the lid and tightly tighten it with a can opener.

Directly on the table, turn the rolled up can of tomatoes over onto the lid, being careful. This will make it possible to check whether it is well sealed: there is no leakage of the marinade - you can place it “under the fur coat” upside down until it cools. Such canned products can be stored at room temperature, avoiding room dampness and direct sun rays within 1 year.

I can confidently assure that both recipes are top-notch, everyone will like them and will be included in the family recipe box. home canning. However, you will have to share them - everyone, having tasted your tomatoes, will ask for the recipe... And you can also read our recipes for pickled vegetables that do not need preservation, but are waiting for your tasting) so bon appetit and good mood.

Canned tomatoes are a classic preparation that no one can do without. good hostess. There are hundreds of recipes for preparing tomatoes - they are pickled, salted, fermented, they are used to make salads, juice, sauces, and ketchups.

They are simply irreplaceable in winter and look good on any table.

How to can tomatoes

Tomatoes of various sizes and degrees of ripeness are used for canning. Before harvesting, all fruits are sorted, the stalks are removed and washed under running water. Next, they are placed in sterile jars according to the recipe, covered with boiled lids and placed in a saucepan for further pasteurization or sterilization.

Each housewife has her own secret for cooking tomatoes with certain ingredients, but the basic classic recipes remains constant and involves the use of salt, and when pickling - vinegar and sugar.

Canning green tomatoes for the winter

Green tomatoes as a preparation for the winter are 100% justified. They have a wonderful taste and when preserved go well with any vegetables. There are many ways to prepare unripe fruits, but we will look at the simplest recipe using marinade.

Ingredients

1. Green tomatoes – 3 kg.
2. Greens (dill, parsley, currant or cherry leaves) – 200 g.
3. Onions – 100 g.
4. Garlic – head.
5. Vegetable oil – 1 tbsp. l. per liter jar.

Marinade

1. Water – 3 l.
2. Sugar – 9 tbsp. l.
3. Salt – 2 tbsp. l.
4. Bay leaf – 2–3 pcs.
5. Allspice – 5–6 peas.
6. 9% vinegar – 1 glass.

Cooking method

Place herbs and garlic at the bottom of each jar, pour in vegetable oil, and put halved tomatoes and half an onion on top. From water, sugar, salt, allspice and prepare bay leaf hot pour, add vinegar to it and pour the resulting marinade over the tomatoes.

Sterilize for about 15 minutes.

Canning tomatoes without sterilization

Preparing tomatoes without sterilization is a popular canning method that does not take much time. Such vegetables will be ready after 2 weeks, but if you can resist tasting, they will become even tastier over time.

Ingredients for three liter jar

1. Tomatoes – 2 kg.
2. Sweet pepper – 1 pc.
3. Hot pepper – 1 pc.
4. Garlic – 2–3 teeth.
5. Dill – 2 umbrellas or 1/3 tsp. dry mixture.
6. Parsley - a bunch.
7. Onion – 1 pc.

Marinade

1. Water – 1 l.
2. Sugar – 2 tbsp. l.
3. Salt – 1 tbsp. l.
4. Bay leaf – 2–3 pcs.
5. Allspice – 6–7 peas.
6. Vinegar - 3 tbsp. l.

Cooking method

Place greens, garlic, hot peppers, half an onion and half a sweet pepper at the bottom of the jar, tightly on top, and then the remaining pepper and onion. Pour boiling water into the jars, cover with a lid, wrap in a towel and leave for 20 minutes. Drain the water into a saucepan, add all the ingredients for the marinade, except vinegar, boil again and pour into the prepared vegetables. Add vinegar and roll up.

Canning tomato salad

Tomato salads are a great addition It goes with almost any dish and brings a taste of summer and a good mood on cold winter days.


Consider the recipe traditional salad from tomatoes in Ukrainian.

Ingredients

1. Brown tomatoes – 1 kg.
2. Onions – 0.5 kg.
3. Carrots – 0.5 kg.
4. Bell pepper- 1 kg.
5. Parsley root – 200 g.
6. Parsley – a bunch.
7. Vegetable oil – 0.5 l.
8. Vinegar – 0.2 l.
9. Salt – 50–100 g (to taste).
10. Cloves – 10 pieces.
11. Black and allspice – 10 peas each.
12. Bay leaf – 8–10 pieces.

Cooking method

Cut the tomatoes into slices, deseeded peppers into small pieces, carrots and parsley root into strips. Peel the onion and cut into rings no thicker than 4–5 mm, wash thoroughly and chop. Boil the vegetable oil for 5–7 minutes, cool slightly and pour into sterile 0.5-liter jars, add spices to it. Mix the prepared vegetables and herbs, add salt and vinegar, and then place them tightly in jars with vegetable oil. Sterilize for 50 minutes and roll up.

Canning tomatoes in their own juice

To prepare tomatoes in own juice you need to put in a little effort, but the result is worth it, because in winter there will be not only delicious tomatoes, but also natural tomato juice.

Ingredients

1. Tomatoes for canning – 4 kg.
2. Tomatoes for juice – 6 kg.
3. Salt – 1 tbsp. l. without a slide for each liter of juice.
4. Sugar – 1.5 tbsp. l. for every liter of juice.

Cooking method

Dense meaty tomatoes Wash the medium-sized ones thoroughly and place them in sterile jars. Cut the washed tomatoes for juice into large pieces, put in an enamel pan and cook until they become soft, then rub through a sieve to remove the peel and seeds.


Mix the resulting juice with salt and sugar, boil over low heat for 15 minutes and pour into jars with prepared whole tomatoes. We sterilize two-liter jars for half an hour, liter jars for 15 minutes.

While other store-bought canned and pickled cucumbers still suit me, I have never seen any delicious store-bought salted or pickled tomatoes. Here's the conclusion: can your own tomatoes. I have some favorite recipes homemade tomato preparations and I will share them with you.

Among the recipes for canning tomatoes, I give the palm to the recipe “Tomatoes are simply classy”:

Pickled tomatoes "Simply class"

For one two liter jar: 2 kg. tomatoes, head of garlic, 1 tsp. vinegar essence.
Brine: 1 liter of water, 2 tbsp. spoons of salt, 6 tablespoons with a small hill of sugar; 7 peppercorns, 7 cloves, a pair of blackcurrant leaves, 2 small dill umbrellas. Recipe without sterilization. The tomatoes turn out very tasty, you can eat and eat and not stop, and the brine is awesome - you drink it in a fight. Tomato recipe >>

For pickles, choose small, not overripe, firm fruits, without damage, scratches or dents. It is better to use water not from the tap, but at least well water, without chlorine. The standard salt for tomatoes is 1 to 2 tablespoons per 1 liter of water. If the tomatoes are too small, you usually use a little more salt and sugar for the same amount of water than in the recipe (if they are indicated not for the jar, but for the water).

In third place for my taste are tomatoes in their own juice:

Tomatoes in their own juice

To can tomatoes in their own juice we need: about 3 kg. small tomatoes, 2 kg. large tomatoes, 60 g salt (2 tablespoons or 6 teaspoons), 50 g sugar (2 tablespoons) per three-liter jar. All spoons are indicated without a slide.

As a seasoning, you can use cinnamon or a few peas of allspice and garlic. Small tomatoes Place in clean jars. Pour in hot tomato juice made from large tomatoes. We sterilize. Let's roll up.

If you do not want to sterilize, you need to preserve it with vinegar. Recipe with vinegar>>

Good recipes for canning green tomatoes:

Green tomatoes "glutton"

Spicy green tomatoes stuffed with vegetables

Ingredients: 2 kg of green tomatoes, 0.5 kg of carrots, 150 g of parsley, 150 g of dill, 1 head of garlic, 2 red hot peppers
For brine: 2 liters of water, 100 g coarse salt. Cut the tomatoes, stuff them with vegetables, and add brine. Salt for 3-4 days and you can already eat. If you want to roll it up for the winter, you need to put it straight into jars and fill it with hot brine. For each liter jar add 1 teaspoon of vinegar essence. Sterilize. Roll up.

Spicy appetizer horseradish or tomato horseradish

Ingredients for horseradish: 1kg ripe tomatoes, 80g horseradish, 60g garlic, a pinch of paprika, 3 teaspoons of salt, 1 teaspoon of sugar. We grind everything thoroughly, put it in sterilized jars, and screw it up. No sterilization. Store in a cool place.

More recipes for canning and homemade tomatoes:

I haven’t canned using the recipes below before, whoever tries it, write how it turned out.

Fresh tomatoes

Smooth, pink (not overripe) tomatoes, wash and dry in the sun, sterilize a 3-liter jar with a lid (make sure there is no moisture left), pour a bag (100g) of dry mustard powder into the bottom of the jar, carefully place the tomatoes to the top, without pressing . Place a wax candle, light it and roll up the lid. Store in the refrigerator or in a cold cellar, and by the New Year you will have fresh tomatoes. I prepared tomatoes this way for the first time, I don’t know how long they will last. While they are standing unscathed (a month has passed).

Fresh tomatoes 2

Select ripe, whole tomatoes. Wash, place on a baking sheet and place in hot oven. As soon as the tomato skin begins to burst, put them in pre-sterilized jars and add 0.5 tbsp on top. salt. Then sterilize for 40 minutes and roll up.

Tomatoes look like they come from a barrel

1 liter of water for marinade, 1 tbsp. coarse salt, 1 tbsp. sugar, 1 tbsp. vinegar (9%), cherry, currant, horseradish leaves, dill umbrellas, 2-3 cloves of garlic, 1-2 bay leaves, 3-4 black peppercorns, aspirin.
Wash tomatoes (it is better to take fleshy ones), leaves, dill, onions, garlic and dry well. Then put leaves, garlic, onions, dill, bay leaves, peppers and tomatoes into dry prepared jars, as much as will fit. Prepare the marinade: boil water with salt, sugar, vinegar. And fill the prepared jars with tomatoes. Place aspirin on top (1 tablet per 1 liter jar, 2 tablets per 2 liter jar, 4 tablets per 3 liter jar), roll up the lids and turn the jars over. Keep until completely cool.

Tomatoes with onions in marinade

2 kg of tomatoes, 200 g of onions.
Peel the onion and cut into rings. Wash the tomatoes, chop them, place tightly in sterile jars, sprinkle with onion rings. Pour boiling marinade over the prepared vegetables (per 1 liter of water: 50g salt, 100g honey, 50g fruit flavored vinegar), and immediately roll up after pasteurization.

Marinated tomatoes with gooseberries

1 liter of water, 50 g of salt, 100 g of sugar, vinegar may not be added.
Wash the tomatoes and gooseberries, prick them with a fork from the stem side, and place tightly in jars. Pour boiling marinade, pasteurize and roll up.

Tomatoes marinated with onions and celery

Wash the tomatoes, prick them with a fork from the side of the stalk, put them in jars, shifting onions and celery. Pour boiling marinade over everything (for 1 liter of water: 50 g of salt, 100 g of sugar, 50 g of fruit vinegar), pasteurize, and roll up the jars.

Tomatoes with carrots 1

Rinse 2 kg of ripe hard tomatoes, remove the stems, place in a bowl in layers, topped with grated carrots (200 g), capsicum red pepper, dill, garlic, bay leaf, and fill with brine prepared at the rate of 70 g of salt per 1 liter of water.

Tomatoes with carrots 2

Brine: for 3 liters of water - 3 tbsp. a heap of salt and 3 tbsp. l.sugar.
Place horseradish, black currant, and dill leaves at the bottom of a sterilized 3-liter jar. Then place the tomatoes and 4-5 pcs. “blunt-nosed” carrots, cut into quarters lengthwise. Pour boiling water over the tomatoes and carrots. After a few minutes, drain the water and immediately add hot brine. Roll up immediately. You can also close the jars with a plastic lid.

Fresh tomato ketchup

5 l tomato juice, 1 tbsp. l. salt, 3-4 tbsp. l. sugar, 3-4 bell peppers, bay leaf, peppercorns.
Remove the skin from ripe tomatoes, rub the fruits to obtain juice (grind in a blender). Leave it to settle for a day. Then drain the top watery layer and put it in a saucepan on the fire. Pass the bell pepper through a meat grinder and add to the tomatoes. Add the remaining ingredients to the mixture and cook over low heat for about 2 hours until the mixture reaches the consistency of ketchup. Place into clean jars, roll up and cool.

Tomatoes in sunflower oil

Firm tomatoes, 1 onion, 2 bay leaves, 6 black peppercorns. Marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 pcs. cloves, 3 tbsp. l. salt, 2 tbsp. l. Sahara. After boiling, add 3 tbsp. table vinegar (6%)
Place bay leaf, black pepper, and onion cut into rings at the bottom of a 1-liter jar. Place thick red tomatoes cut in half on top, cut side down. Place a few onion rings on top. Make the marinade. Pour hot marinade over the tomatoes, place in a pan with water and sterilize for 15 minutes, covering with a lid. Before rolling up the jar, pour in a little sunflower oil so that it covers the marinade with a layer.

Spicy tomatoes

For 1 liter jar: 1 tbsp. l. Vegetable oil, 6 peppercorns, 2 cloves, 1-2 onions, 5-7 cloves of garlic; brine: for 1 liter of water - 2 tbsp. salt, 2 tbsp. sugar, 5 bay leaves, boil for 4 minutes.
Slice large tomatoes large slices. Place them in a jar, cut side down, topped with sliced ​​onion and garlic. Pour in vegetable oil. Pour the contents of the jar with hot brine. Sterilize for 10 min6. Before closing, add 1 teaspoon of 70% vinegar and roll up with iron lids.

Tomatoes "Vologda"

3 kg of tomatoes, 1 kg of onions and bell peppers, 5 heads (not cloves, but heads) of garlic, 5 pcs. allspice; marinade: 2 liters of water, 3 tbsp. salt, 6 tbsp. sugar, 1 tbsp. vinegar essence, 2 tbsp. vegetable oil.
Cut strong red tomatoes into quarters, onions and bell pepper- Chop the garlic into rings. Sterilize jars. Lay out tomatoes in layers, then peppers, onions, and the last layer is garlic. Pour hot marinade over vegetables. Place the jars to sterilize in a pan with hot water: 0.5-liter jars - 10 minutes; liter jars – 15 min. After this, roll up, turn the lids down, and wrap until completely cool. The garlic will make the marinade cloudy.

Tomatoes in sweet and sour marinade

For a 1-liter jar: 8-10 pcs. tomatoes, 1.5 tbsp. water, 0.5 tbsp. vinegar, 1 tbsp. sugar, 1 tbsp. salt, 2 sprigs of dill, 1 pepper, 2 cloves of garlic.
Select medium-sized tomatoes that are not wrinkled or blemished. Rinse well in water. Prepare liter jars, rinse them, boil them, remove them from the water, place them on the table, place sprigs of dill, a pod of pepper, and a clove of garlic on the bottom of the jar. Place tomatoes in rows and pour marinade over them. Cover the jars metal lid, put in a saucepan with water, slowly bring to a boil, boil for 15-20 minutes, remove from the water and roll up.

Tomatoes with pepper

Place tomatoes and 1 sweet bell pepper cut into 6 pieces in rows in a 3-liter jar. Do not add any other seasonings. Pour boiling water over it. Leave covered until cooled for 20 minutes. Then pour the water into a saucepan, add 150 g of sugar (based on one 3-liter jar). 60 g salt, 2 tbsp. 9% vinegar. Bring the solution to a boil, fill the jar to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes prepared in this way are sweet, tasty and store very well.

Dessert tomatoes

For the marinade – 1 tsp. salt, 3 tsp. sugar, 1-2 bay leaves, 2-3 black peppercorns, pour 0.5 liters of water and boil for 3 minutes, cool, strain, add 3 tbsp. l. 6% vinegar and 1 tsp Gelatin (dissolved, as for jelly). Pour 1 tbsp into a liter jar. l. Sunflower oil, put 2 bay leaves. 3 black peppercorns, cleanly washed tomatoes cut into slices, and a slice on top onions. Pour over the marinade. Then cover the jars with lids and sterilize for 5-10 minutes. Roll up.

Tomatoes in gelatin

Place a bunch of green dill (or an umbrella) and 2-3 cloves of garlic at the bottom of a liter jar. Place tightly on top chopped tomatoes(in half or into 4 parts). Pour in brine. Sterilize for 10-15 minutes. Roll up. Brine: for 1 liter of water 1 tsp. 70% vinegar, 1.5 tbsp. salt, 4 tbsp. l. Sugar, 1 tsp. gelatin (pre-soaked for 30 minutes). Bring to a boil, but do not boil.

Ketchup

5 ru tomatoes, 1 tbsp. chopped onion, 160-200 g sugar, 30 g salt, 1 tbsp. 9% vinegar, 1 tsp. black pepper, cloves, mustard seed, a piece of cinnamon, 0.5 tsp. celery seeds.
Cut the tomatoes into slices and steam together with the chopped onion under the lid. Rub through a sieve. Boil the resulting juice by half. Place the spices in a gauze bag and lower into the boiling mixture. Add salt, sugar, vinegar and cook for another 5-7 minutes, then remove the spices, and pour the finished ketchup into bottles and immediately seal.

Tomatoes in Yarmen style

3 kg of tomatoes, 1-2 pods of hot pepper, 1 head of garlic, a little parsley, cilantro, basil, 5-6 bay leaves; brine; for 1 liter of water 20 g of salt and 30 g of sugar.
Lightly cut brown tomatoes on top, put pepper, finely chopped garlic, and herbs into the cut. Then place the tomatoes in a saucepan with the cut side up, pour in brine, and press down. The product is ready for use in 3-4 days.

Spicy tomato paste

3 kg tomatoes, 500 g onions, 0.3-0.4 l table vinegar, 2 tbsp. mustard, 2-3 bay leaves, 300-400 g sugar, 5-6 black peppercorns, 3-4 juniper berries, salt.
Wash ripe tomatoes, cut into slices and steam together with chopped onion in enamel dishes under the lid. Rub the tomatoes through a fine sieve or colander. Heat the vinegar, add spices, bring to a boil, cool and pour into the tomato mass. Boil the paste over low heat until the volume is reduced by 1/3, season with sugar, salt and mustard, cook for a few more minutes, then put into jars while hot and seal immediately.

Spiced tomatoes

Place dill, currant leaves, horseradish on the bottom of a 3-liter jar, and pack the tomatoes tightly. Fill the jars to the top with boiling water and leave for 10 minutes. Pour into a saucepan, boil, pour back into the jars and leave for 10 minutes. Drain and boil again. For 3 times add with spices: 2.5 tbsp. salt, 2 tbsp. sugar, 6-8 pcs. bay leaf, 10 pcs. pepper, 2 pcs. carnations. Pour into sterilized jars and close.

Salted tomatoes with vegetables

2 kg of green tomatoes, 2 kg of cabbage, 3-5 kg ​​of sweet pepper, 2 kg of carrots, 0.5 kg of greens (parsley, celery, dill); brine: for 10 liters of water – 600 g of salt.
Wash green tomatoes. Wash the sweet pepper fruits and prick them with a fork in several places at the base. Wash the carrots and clean them thoroughly. Peel the cabbage head from the covering green leaves and cut into 4-8 pieces. Wash cucumbers 10cm long thoroughly and soak for 3-4 hours. Place the prepared vegetables in layers in a wide-necked bowl. Put the greens on the bottom and put a circle and pressure on top and pour cold brine. Keep at room temperature for the first 2-4 days, and when fermentation begins, transfer to a cold place. After about 20 days, the vegetables are ready to eat. Store at a temperature of 0-1* C.

Green tomatoes stuffed with herbs and garlic

For a 1 liter jar - 0.5 kg of green tomatoes, 20 g of peeled garlic, 10 g of salt, 50 g of 6% vinegar, 70 g of parsnip or celery, 350 g of water.
Green tomatoes are prepared, the garlic is peeled and cut into slices, the greens are washed and finely chopped. 1-2 cloves of garlic are inserted into the seed nests of tomatoes, 5-6 g of greens are placed on the cut, salted (1 g of salt per 1 tomato). The workpiece is placed tightly in a wide container under a load and kept in a cool place for 4-5 days. Then the brine is drained and the tomatoes are placed in jars. The brine is boiled and poured hot into jars, which are sterilized at boiling: 0.5 liters - 5-7 minutes, 1 liter - 8-10 minutes. Can be prepared in another way. Place the prepared tomatoes in jars, add 0.5 liters and 1 tsp per jar. salt and 5 tsp. 6% vinegar, pour boiling water 2 cm below the top of the neck, cover with a lid and sterilize in the same mode.

Tomato ajvar

1 kg tomatoes, 1 kg peppers, 0.5 kg onions, 5 pods hot pepper, 15 g garlic, 30 g vegetable oil, 10 g mustard, 10 g vinegar, 60 g sugar, 60 g salt.
Prepare the vegetables, wash and peel, then chop and mix with salt, sugar, vinegar and mustard. Simmer the mixture until thickened. Ready mass Place in sterilized jars and close with a lid.

Tomatoes with basil

Wash the tomatoes, prick them with a fork from the stem side, place them in a sterile jar, arranging them with sprigs fresh basil. Pour boiling marinade (per 1 liter of water: 50 g salt, 100 g sugar or honey, 50 g apple cider vinegar), pasteurize, roll up with lids. If you have flavored basil vinegar, use it.

Tomatoes with grape leaves

2 kg of tomatoes, 200 g of grape leaves, 1 liter of water, 100 g of sugar, 50 g of salt.
Wash the tomatoes, prick them with a fork from the side of the stalk, put them in a jar, re-lining them grape leaves. Dissolve sugar and salt in water, pour boiling solution three times. After the third filling, roll up the jar.

Cherry flavored tomatoes

2 kg of tomatoes. 5 cherry branches with leaves, 1 liter of water. 100 g sugar, 50 g salt, 3 g citric acid.
Wash the ripe tomatoes, prick them with a fork from the stem side and place them in a jar along with cherry branches (about 10 cm long). So that canned food has more attractive appearance, the branches must be laid vertically along the wall of the jar, pressing them with the fruits. Sugar, citric acid Dissolve salt and water and pour boiling brine over the tomatoes. Place for pasteurization. Roll up the jar.

Sliced ​​tomatoes in spicy sauce

Filling: for 1 liter of water – 60 g of salt, 75 g of sugar, 1-2 peas of allspice; per liter jar: 1 tbsp. 8-9% vinegar, 1 bay leaf, 5 black peppercorns, 1 black currant leaf.
Cut ripe tomatoes with dense pulp into large slices, place tightly in jars, add all the ingredients specified in the recipe. On top put 2 cloves of garlic, 2 onion rings, 1 umbrella of dill at the stage of seed formation. Boil the filling, cool to 60*C and fill the jars with it. Sterilize for 10-15 minutes, roll up the jars, cool, and place upside down.