Today, many are abandoning the long-established tradition of preparing tomatoes, in particular, for the winter. They say that a jar of such a preservative can be bought in a supermarket, and it is not expensive. But the taste? There's no comparison industrial recipes, where mostly main ingredient vinegar, with homemade preparations. You take out a 1 or 3 liter jar like this, your can of tomatoes, and you won’t tear yourself away from it until you’ve emptied it all.
Standard marinades set a lot of teeth on edge. I want something unusual and tasty at the same time. You will have such recipes that you will lick your fingers.
Previously, the site described and. Now it's time for the tomatoes, which are no less tasty.
Let's get started!
Tomatoes for the winter in jars - without vinegar and sterilization
Tomatoes according to this recipe really turn out very tasty, so tasty that you can even drink pickle. They With minimum quantity spices with big amount sugar, and instead of vinegar, the recipe uses citric acid.
You will need to prepare a tomato:
Tomatoes - the quantity depends on the packing density and size. On average at three liter jar It weighs 1.7 kg. If you scatter it into 1 liter jars, then about half a kilo per jar.
From spices we need:
- Cloves are a must-have spice.
- Allspice, black peppercorns.
- Usually fresh tarragon or tarragon is added; with such spices, the tomatoes are especially aromatic and tasty. So if you have it, add it, if not, just skip it.
For the marinade you will need:
- For 1 liter of water you need a tablespoon of salt, without a large slide. If possible, take rock salt as long as it does not contain unnecessary additives.
- Sugar, per 1 liter of water - 5 heaped tablespoons (yes, that’s a decent amount, don’t be alarmed).
- About a third of a teaspoon of citric acid.
Attention! These are all the ingredients per 1 liter of water.
Preparing cans of tomatoes for the winter:
1. The jars must first be washed and dried. You can, of course, sterilize, although this is not necessary. That is, you can do without sterilization.
2. First, we put spices in jars, in each jar I put two cloves, 2 peas of allspice and black pepper, a sprig of tarragon.
3. Then place the tomatoes.
4. To prevent the tomato skin from bursting during heat treatment, we make two cross-shaped pricks with a fork near the stalk.
5. We lay the tomatoes loosely, fill the jars not to the very top, preferably to the hangers or a little higher, so that there is a little free space on top.
6. Prepare the lids - pour boiling water over them and leave for 5-7 minutes.
7. Very carefully pour boiling water over the assembled jars, cover with sterilized lids and leave for 10-15 minutes.
8. Then, drain the water, measure the volume (in order to know the proportions) and prepare the marinade using this water.
9. For each liter of water, add, as already mentioned, a tablespoon without a large hill of salt, 5 tablespoons with a small hill of sugar and a third of a teaspoon of citric acid.
Example: the result is two and a half liters of drained water, so everything is multiplied by two and a half. It's clear?
10. Put the marinade on the fire and bring to a boil, after the boil begins, cook the marinade for one or two minutes and, of course, make sure that the salt and sugar are completely dissolved.
11. Pour the hot marinade over the tomatoes in the jars. Fill to the very top and seal tightly. It can be used with a rolling machine, or with screw caps, whatever is available.
12. Immediately turn the rolled up jars over and make sure they don’t leak, wrap them up and leave to cool.
Congratulations, you have now rolled up your tomatoes for the winter, super recipe. Ready! I really hope that you will definitely like this method of preservation. Tomatoes like everyone else winter preparations, should be stored in a cool place, but I think they will be stored in room temperature.
Canned tomatoes for the winter - a very tasty and simple recipe with photos
We have been rolling up these tomatoes for the winter for more than ten years, and many of our friends use this same recipe. So I highly recommend it.
For a 3-liter jar of tomatoes you will need:
The marinade recipe will be based on a three-liter jar. It is possible to use cans of different sizes. Then, simply add up the volume of the jars and calculate according to this recipe.
- Tomatoes.
- Black pepper - 3 peas.
- Allspice -2 peas.
- Cloves - 1 piece.
- Bay leaf-1 PC.
- Garlic - one clove.
- Hot pepper - a quarter of a pod.
- Dill inflorescence.
- Rock salt -2 tablespoons.
- Granulated sugar - 3 tablespoons.
- Citric acid - 1 teaspoon.
- or vinegar 9% - 3 tbsp. l.
The process of placing tomatoes in jars during canning
1. Place a ring on the bottom of each jar hot pepper a clove of garlic and a little dill.
2. Tomatoes must be washed well. We put them in a jar along with the spices.
Do not press or compact the tomatoes under any circumstances, as they are very tender.
3. We don’t add anything else, not onions, not carrots. This method of preserving tomatoes exists, in this form.
4. Finish placing the jars with a slice of sweet pepper and you’re done.
5, The jars are not sterilized; the lids must be doused with boiling water before sealing.
6. Fill the jars of tomatoes with boiling water, very carefully gradually, not abruptly, so that the glass gets used to it and the jar does not burst.
7. Cover with a lid and leave until almost completely cooled. When the jars have cooled down and you can safely hold them in your hand, open the lid slightly, holding the contents of the jar, and pour water into the pan. We will cook the marinade from the drained water.
Marinade for canned tomatoes
Our marinade recipe is for a three-liter jar. It is possible to use cans of different sizes. Then, simply add up the volume of the jars and calculate according to this recipe.
1. Throw into the pan as many spices as you have in jars (see list of ingredients).
2. Salt, sugar and citric acid We calculate according to the volume of drained liquid. If you don’t have citric acid, you can add vinegar - one teaspoon of citric acid is three tablespoons of 5 percent vinegar.
3. We will add citric acid when the water has boiled. Carefully introduce citric acid, the reaction begins, mix everything thoroughly until the free-flowing substances are completely dissolved.
4. Fill the jars with this marinade, slowly so that the jars do not burst. Immediately roll up the lids.
5. We turn the jar over and make sure that nothing is dripping from under the lid, and in this position we send the jar to a warm place and put it in a blanket.
6. Leave until completely cool, then you can put them in a cool place.
We have canned tomatoes ready for the winter! We have been closing this recipe for a very long time, I think you will like it too.
Cherry tomatoes in jelly for the winter, just like fresh ones - you'll lick your fingers
It’s time to prepare, and I want to try it, no matter how unusual delicious recipe, which will come first in your notebook blanks Here he is! Tomatoes for the winter in jelly.
We will need:
- Cherry tomatoes - a whole kilogram;
- black pepper and peas - 4 pieces each;
- dill inflorescence;
- bay leaf - two pieces;
- onions – 0.5 kilograms;
Ingredients for marinade:
- One and a half liters of water;
- coarse salt - two tablespoons;
- granulated sugar – 100 grams;
- gelatin granules – 25 grams.
How to cook cherry tomatoes in jelly for the winter:
This recipe, unfortunately, involves using sterilized jars. So, I ask you to prepare them accordingly in advance.
The recipe is for 1 liter jars.
1. Let's start with the onion, it must be properly peeled and cut into thin rings.
2. It is necessary to pierce the tomatoes in several places with a wooden skewer.
3. Place spices, herbs, onions and of course tomatoes on the bottom of pre-prepared, pre-sterilized jars.
Making the marinade:
1. Pour gelatin into a bowl, pour it into one glass cold water, mix and leave for about forty to fifty minutes.
2. Add sugar and salt to the remaining water, put it on the fire and let it boil, turn the heat to medium. Gelatin should already swell and we add it to the boiling marinade.
3. Be sure to thoroughly stir the liquid, bring it to a boil, and immediately turn off the flame. There is no need to boil the marinade.
4. Pour the marinade into jars of tomatoes. Cover with sterilized lids and sterilize for 10 minutes. Then roll it up.
Total cooking time is approximately 1 hour 10 minutes. Such tomatoes in jelly will delight and surprise your loved ones with their unusual taste and the view. Delicious, you'll lick your fingers!
Marinated tomatoes with carrot tops - an unusual recipe for the winter with vinegar
I warn you right away: the taste of the root vegetable is felt well in finished product! If you don’t like carrots themselves, then you’re unlikely to like the preparation. But this is very piquant and unusual.
What you need to pickle tomatoes for the winter
For 10 kg of tomatoes, ten 1.5 liter jars must be washed and sterilized using the family method. Or calculate jars of a different volume.
Place 3-4 sprigs of carrot tops on the bottom. Place tomatoes washed under running water tightly on top. If the side of one vegetable slightly sticks out from the neck of the jar, it’s okay. You can press the lid on it when sealing.
It is important! Do not use dried or diseased greens. Only healthy and bright green tails are used for conservation.
Now you need to take a large saucepan, pour five liters of water into it, boil and pour in the tomatoes. Immediately cover the jars with sterile lids. Leave for 20 minutes.
In the meantime, you need to prepare the marinade.
Brine for tomatoes - ingredients:
- 5 liters clean water(settled, purchased in a store or passed through a special filter);
- 350 ml 9% vinegar;
- 20 tbsp. spoons of sugar;
- 5 tbsp. spoons of salt.
1. Use the same pan. You should pour water into it, add salt and sugar, and put it on gas. Just before the water boils, add vinegar.
2. After 20 minutes. you need to drain the water from the cans of tomatoes and tails into the sink, fill the containers with marinade instead and immediately roll them up iron lids by seaming (for ordinary cans).
3. The sealed jars should be turned upside down, placed on a mat, covered with a blanket and left for a day until completely cooled.
4. Then rearrange it in the cellar or pantry, not forgetting to indicate the date on the lid. For this purpose, I use the price tags sold in office supplies. small size. It is easy to remove from both the lid and the glass of the cylinders.
Eat for your health!
For those who do not plan to make pickled tomatoes for the winter in this large quantities, I imagine the consumption of ingredients per 1 liter of water: 70 ml of vinegar; 4 tbsp. spoons of sugar; 1 tbsp. spoon of salt.
The marinade remaining in the pan can be stored in the refrigerator for several days, until the next stage of preparation.
To calculate the exact amount of liquid required in a particular case, you need to know how much water was poured into the pan for the first time, without taking into account the remainder. Be warned, vinegar and solids add volume to the brine.
Tomatoes for the winter in tomato juice with garlic (video)
We can immediately say that it is advisable to buy good tomato juice for this recipe. And if the tomato is enough. then make your own juice from them. There is nothing complicated here.
Preparing and canning tomatoes for the winter - 5 delicious, proven recipes
Tomatoes for the winter - that’s all 5 recipes for delicious, homemade preparations. Some of them are unusual, such as with carrot tops, and with tomatoes and garlic in juice, it’s also unique. This is probably not for everybody. But to be one, you need to try it all, first do it, and, well, eat it.
I hope all the recipes, and each one separately, will find their admirer. Share your recipes in the comments, I will be happy to take them into my kitchen.
All the best! Good luck and all the best!
Preface
It’s unlikely that you won’t find tomatoes among the numerous preparations in the cellar! Preserving tomatoes for the winter is an activity known to every housewife. There are many ways to prepare this vegetable, let's look at the best of them.
Among the many options for preparing tomatoes, we especially like this method canning. List necessary ingredients is given based on 1 three liter jar. If you plan to roll tomatoes into liter jars, simply divide the specified amount by three. So, you will need:
- parsley and basil, 3–5 sprigs each;
- several cloves of garlic;
- 8 peas of allspice and black pepper;
- 1 onion;
- 1 tablespoon of vinegar, granulated sugar and vegetable oil;
- 1.5 teaspoons table salt;
- about 15 ripe tomato medium size.
Let's start cooking by washing the jars. Then we sterilize them. You can do this in the old, well-known way - place it on a kettle with boiling water, neck down. Hot steam will do the trick. But it’s not possible to process several jars at once, so many people prefer to sterilize the jars in the oven.
To do this, set the temperature at 200 degrees, place the jars on a baking sheet and hold them for exactly 4 minutes - this is enough for all microbes to die. Next we move on to the main stage. We fill the jars with ingredients: put peppercorns, garlic, and sprigs of herbs on the bottom. Wash the tomatoes and cut them into halves. By the way, vegetables grown in... are best suited for preservation. They need to fill glass containers ½ full.
Chop the onion into rings and place them on top of the tomatoes. You can also place a sprig of parsley or basil on top. Then lay out the remaining tomatoes to the very top of the jar, add butter, salt, sugar and pour boiling water. The workpieces should be sterilized within 12 minutes, and only after that the jars are sealed with lids.
This preparation will be spicy and aromatic. We will need the following products:
- 1–1.5 kg of ripe but not overripe tomatoes;
- currant and cherry leaves;
- dry mustard – 70 g;
- allspice;
- garlic – 3–4 cloves;
- tarragon – 30 g;
- dill greens – 250 g;
- horseradish – 50 g.
To cook the brine, you need 5 liters of clean water and 150 g of table salt. Wash the greens and tomatoes thoroughly, remove any debris and stems from the tomatoes. Place one part of the spices listed above in deep container(saucepan). Then add the tomatoes, which we top with herbs, leaves, garlic, tarragon and horseradish. Sprinkle the remaining spices on top of the tomatoes. Choose for preservation only healthy vegetables, without the slightest.
Next we need to cook the brine. To do this, boil water, pour salt into it and stir until the salt grains are completely dissolved. Pour the resulting brine over the vegetables and place some weight on top. After a week of keeping the tomatoes under pressure, you can put them in the cellar.
Winter tomato salad
Preserving tomatoes for the winter also means salads in all their diversity. This recipe is one of them. It turns out amazingly delicious! To prepare it, you should stock up on the following: about 3 kilograms of ripe tomatoes and a kilogram of bell peppers, carrots, onions. You will also need 500 g round rice, 450 g sunflower oil, 1.5 cups granulated sugar and salt to taste.
Canning tomatoes for the winter is so popular that there is not a single woman who would not engage in such a procedure. IN summer time tomatoes are easily available, inexpensive, and in winter, strong tomatoes will come in handy as an addition to various side dishes or serve as an independent snack.
Nowadays, thanks to the Internet, women are getting acquainted with new types of recipes for canning tomatoes for the winter; many have discovered previously unknown methods, thanks to which their loved ones can eat a new dish almost every day of winter and appreciate the art and skill of the housewife.
For canned tomatoes choose fruit varying degrees maturity, from green and brown to red, elastic, even overripe tomatoes will be used, depending on the chosen recipe. There are several ways to preserve sweet fruits:
- sterilization in a water bath;
- multiple filling;
- placing in pre-sterilized glass containers (usually salads).
Every woman has her favorite, very good recipes canned tomatoes using various ingredients, But classic way assumes that salting for the winter is carried out under the influence of salt, and when preserving, sugar and vinegar or citric acid are used.
Recipes for canning with sterilization or triple filling
Sweet tomatoes with muscat grape flavor
To bookmark in one three-liter bottle You will need a couple of kilograms of cream tomatoes and one bunch of muscat grapes. For pungent taste and a lasting aroma, take a medium-sized head of garlic, a pod of pepper hot variety, a few currant leaves, a couple of bay leaves. The marinade is prepared per one and a half liters of water: a spoonful of salt, a couple of spoons of sugar and half a glass of 9% vinegar.
Before placing in containers, sweet tomatoes are washed and several punctures are made with a wooden pointed stick in the area of the stalk. The garlic is separated into slices, the pod is cut into pieces, all the ingredients are washed and placed in a bottle. A bunch of grapes is also placed there, then tomatoes are added. Enough for this recipe double filling, the first of which is produced by boiling water, left in a glass container for 25 minutes to warm up. For the second time, the tomatoes are filled with brine, for which the proposed ingredients are boiled, then closed for the winter and turned over.
Canned tomatoes with roasted peppers
For three-liter bottles take:
Tomatoes are washed and destemmed; peppers are only washed, but I don't choose seeds t. In their entire form, they are fried in oil, cut in half and placed in jars, crushed garlic, carrot slices, onion rings and tomatoes are also placed there. The contents are filled with salt water and left for a day. After this, the jars must be sterilized for 25 minutes, then rolled for the winter.
Delicious tomato slices with onions
For a canned delicacy, take the following per liter glass container:
- large onion;
- a spoonful of butter;
- pepper, bay, cloves to taste;
- 3 spoons of sugar;
- spoon of salt.
Tomatoes are taken sweet and small and divided into halves. The peeled onion is formed into rings and placed on the bottom of the jar. Next they put chopped tomatoes mixed with spices and additives, oil is poured on top. The brine is boiled from the proposed amount of sugar and salt per liter of water, poured into a container with the rest of the vegetables. Sealing is subject to sterilization for 15–20 minutes.
Spicy tomatoes in their juice
For preservation, take tomatoes of medium ripeness in the amount of one three-liter bottle and overripe fruits for puree, you will need 2.5 liters, 3 sweet peppers, 2 tablespoons of chopped garlic, salt and grated horseradish, half a glass of sugar.
Place the prepared tomatoes in glass containers. Boil overripe tomatoes in a saucepan until softened. pass through a fine sieve or grind in a meat grinder. Add the required amount of sugar and salt into the resulting mass and bring to a boil, then add horseradish, minced pepper, and garlic. Add the resulting filling to the jar with the rest of the tomatoes and sterilize for 15–20 minutes.
Canned tomatoes with plums
Prepare plums and tomatoes in equal quantities; for brine, take 3 tablespoons of sugar and a teaspoon of salt per 1 liter.
Plums and tomatoes are washed, the latter are pricked with a toothpick in the area of the stalk. The fruits are placed in glass containers, alternating plums with tomatoes. For brine, add a normal amount of salt and sugar to boiling water, with this solution pour the contents of the jar three times, leaving each time for 15 minutes. After that they roll it up.
Fragrant tomatoes
One three-liter jar will require a couple of kilograms small tomatoes, horseradish, dill, leaves: bird cherry - 2, currant - 5, laurel - 3. several cloves of garlic, up to a dozen peppercorns, two dozen cloves. For a liter of water for brine, take a heaped spoonful of salt, 4 tablespoons of sugar, and a spoonful of vinegar.
All the leaves, washed and doused with boiling water, are placed on the bottom of the glass container, garlic, dill, cloves, bay and pepper are added. The tomatoes are placed tightly in the jar, but so that they do not put too much pressure on one another. This canning recipe triple filling required, the first two are made with boiling water, keeping it in the jar for 15 minutes each time. Sugar, salt and vinegar are added to the container before the third filling, boiling water is poured and rolled.
Tomato recipes for cold storage
Tomatoes salted with corn
These tomatoes are best salted in barrels, choose firm tomatoes, you can use unripe ones. For 10 kilograms of fruit you will need:
- 5 kilograms of corn leaves, stalks can be used;
- a bunch of dill and parsley;
- 20 black currant leaves;
- peppercorns;
- half a kilo of salt.
First, scalded currant leaves are placed at the bottom of the container, then washed corn stalks and leaves. Next, place the tomatoes, layering them with spices and herbs. Corn stalks are also placed between the rows of tomatoes, while cutting them into small pieces. After filling the container, cover the top of the fruit with the remaining corn leaves.
Only after that pouring water into a barrel. For the salt, prepare a clean bag made of linen, into which it is poured, then placed on top of the contents of the container on corn leaves, so that the package is in the liquid. To press down the tomatoes, provide a wooden circle on which a heavy object is placed as a pressure. The container is placed in a cold place for the winter,
Recipe for tomatoes with mustard
The number of products is calculated for enamel pan capacity 8 liters. To fill it, it is preferable to choose firm, elastic tomatoes such as cream, or you can use unripe or even green fruits. The following is used as a report:
Half the prepared spices placed at the bottom of the pan, sprinkle a layer of mustard on top. Place the tomatoes in a container, evenly distributing garlic, pepper, horseradish, dill, plant leaves and tarragon between them. The remaining report is placed on top of the tomatoes, everything is then covered with a linen napkin. The brine is prepared in advance and poured into a pan with the fruits, a circle of wood on top, then a load. The tomatoes are left at room temperature for a week for salting, then put in the cold for the winter for long-term storage.
Cinnamon flavored tomatoes
This recipe will surprise seasoned gourmets, as salted tomatoes with cinnamon will go well with festive table And everyday meal. Tomatoes are taken in quantities sufficient to fill the selected container. Dry or fresh herbs taken to taste, dill, parsley and garlic are used.
The marinade is being prepared based on 4 liters of water:
- 4 laurel leaves;
- 15 black peppercorns;
- 15 carnation stars;
- a heaped teaspoon of ground dry cinnamon;
- 150 g salt;
- 3 spoons of sugar;
- a glass of acetic acid 70%.
First, prepare the marinade from the proposed components for 15 minutes and allow to cool, after which add acetic acid , mix. The tomatoes are washed and placed in prepared jars, evenly interspersed with herbs and garlic. The marinade is poured in last, after it has cooled down, it should be viscous, and the container is closed with steamed nylon lids. Such a delicious roll is stored in a cold place for the winter.
Tomato salads, ketchups and dressings
Tomato ketchup “Memory of Summer”
For two kilograms of red tomatoes there is half a kilo of onions, bell peppers, and a glass of sugar. Prepare a spoonful of dry mustard, ground hot pepper, salt, and cilantro.
The vegetables are washed, the onions are peeled, the stalk of the pepper is removed, and the seeds are removed. All prepared ingredients are ground in a meat grinder and set to cook in a wide container. Cooking continues from one and a half to two hours. After this time, add the remaining spices and pepper to the mixture and boil for 5 minutes.
To put ketchup into jars while hot, they are first sterilized, and after pouring they are rolled with boiled lids. Keep it like this delicious product Can be done at room temperature, cold is not necessary. Ketchup goes well with a side dish of potatoes, pasta, rice, buckwheat, and other cereals.
Autumn layered tomato salad
Take for cooking delicious salad 3 kilograms of tomatoes, a kilogram each of sweet peppers and onions. You will need one and a half glasses of oil, a glass of sugar and 9% vinegar, 4 tablespoons of salt.
All vegetables after washing and peeling cut in portioned pieces . Carrots are finely chopped or grated, tomatoes and onions are formed into half rings, peppers are chopped into strips.
To prepare the marinade, use salt, vinegar, sugar and oil; after boiling, remove it from the stove and pour in the vegetables laid in layers in the pan. After this, the semi-finished product is infused for 8 hours, then put on fire and boiled after boiling for about 40 minutes, do not stir. Stir only before the end of cooking for 3 minutes, place in a pre-sterilized container and close for the winter.
Canning Green Tomatoes
A wonderful appetizer made from green tomatoes pays off, as the elastic, sharp fruits successfully compete with expensive and prestigious vegetables in winter period. They will successfully complement dishes on any table, and every guest will be happy to try delicious green fruits. There are a large number of recipes for preparing seaming, but first you should pay attention to classic version canning green tomatoes for the winter. For the recipe you will need:
Strong green tomatoes, take part of the yellowed fruits, in a total amount of 3 kilograms. You will need about 250 g of greens, the types of which are chosen according to your own taste, it can be parsley, dill, horseradish, cherry or currant leaves, sometimes apple tree is added. Take 3 heads of onions, one head of garlic, vegetable oil is calculated from the amount of one spoon per liter of volume.
The marinade is prepared from 3 liters of water, in which 9 tablespoons of sugar, 2 tablespoons of salt, two bay leaves, a few peppercorns, and a glass of 9% vinegar are boiled.
Place garlic and herbs at the bottom of the container, pour oil, then place green tomatoes and onions cut in half. Having prepared the filling, pour boiling water over the vegetables and place a liter pasteurize the jar for 15 minutes.
Delicious sun-dried tomatoes
So original flavorful snack will not leave anyone indifferent. Many guests will enjoy a slice of toasted bread, on which a slice of cheese is placed, and on top a slice emitting the smell of spices sun-dried tomato. The recipe does not require sterilization of the product in a jar, but pre-boiling or steaming the glass container into which the tasty mixture will be placed is used.
To prepare the recipe take red ripe fruits without flaws, they are washed, cut into two halves, and large specimens are formed into quarters. The slices are freed from seeds and the juice is selected. Then there are two options for the development of events. Tomato slices are placed on a baking sheet very close to each other.
In the first version, the tomatoes are smeared with crushed garlic, sprinkled with pepper and poured vegetable oil¾ of the height. In this form, they are placed in the oven to simmer for 3–4 hours, constantly adding oil. After this, the resulting semi-finished product is placed in steamed jars, poured with oil from a baking sheet, and rolled.
In the second version, the halves on a baking sheet are greased with garlic mass, sprinkled with pepper and put in the oven for 2 hours, and after that they are laid out in a container and poured with separately hot oil and rolled up. Which recipe you like best is up to the hostess to decide, but you should try both cooking options delicious snack their sun-dried tomatoes.
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 pile 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 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 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. 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 they will be fresh tomatoes. I prepared tomatoes this way for the first time, I don’t know how long they will last. While they stand unscathed (a month has passed).
Fresh tomatoes 2
We 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, onion 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 saucepan with hot water: 0.5 liter jars – 10 min; 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 top with a slice of onion. 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 after 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 the ripe tomatoes, cut into slices and steam together with chopped onions in an enamel bowl with a 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 in 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 of tomatoes, 1 kg of pepper, 0.5 kg of onions, 5 pods of hot pepper, 15 g of garlic, 30 g of vegetable oil, 10 g of mustard, 10 g of vinegar, 60 g of sugar, 60 g of 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. Dissolve sugar, citric acid and salt in 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.
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 bay leaf we prepare 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 a 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 their own juice you need to put in a little effort, but the result is worth it, because in winter you will have 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. Two liter jars sterilize for half an hour, liter - 15 minutes.
Loading...