Foreword
It is unlikely that among the many blanks in the cellar you will not find tomatoes! Preserving a tomato for the winter is an occupation known to every housewife. There are many ways to harvest this vegetable, consider the best of them.
Among the many options for harvesting tomatoes, we especially love this way canning. List necessary ingredients is based on 1 three liter jar. If you plan to roll the tomatoes into liter jars, simply divide the indicated amount by three. So, you will need:
- parsley and basil, 3-5 branches each;
- a few cloves of garlic;
- 8 peas of allspice and black pepper;
- 1 head of onion;
- 1 tablespoon of vinegar, granulated sugar and vegetable oil;
- 1.5 teaspoons table salt;
- about 15 medium sized ripe tomatoes
Let's start cooking by washing the jars. Then we sterilize them. You can do this in the old, well-known way - put the neck down on a kettle with boiling water. Hot steam will do the trick. It’s just that several cans cannot be processed at once, so many people prefer to sterilize the cans 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, sprigs of greens on the bottom. My tomatoes, cut into halves. By the way, vegetables grown in are best suited for conservation. They need to fill glass containers by ½.
We chop the onions into rings, which we lay out on top of the tomatoes. You can also add a sprig of parsley or basil on top. Then we spread the remaining tomatoes to the very top of the jar, add oil, salt, sugar and pour boiling water. Within 12 minutes, the blanks should be sterilized, and only after that the jars are rolled up with lids.
This preparation will turn out spicy and fragrant. 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 a brine, you need 5 liters pure water and 150 g of table salt. We thoroughly wash the greens and tomatoes, remove debris and tails from tomatoes. One part of the spices listed above is placed in deep capacity(pot). Then add the tomatoes, which we shift with herbs, leaves, garlic, tarragon and horseradish. Sprinkle the remaining spices over the tomatoes. Choose for conservation only healthy vegetables, without the slightest .
Next, we need to boil the brine. To do this, boil water, pour salt into it and mix until the grains of salt are completely dissolved. Pour the vegetables with the resulting brine and put some kind of load on top. After a week of keeping the tomatoes under pressure, you can put them in the cellar.
Winter tomato salad
Tomato conservation for the winter is also 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, onion. You will also need 500 g round rice, 450 g sunflower oil, granulated sugar 1.5 cups and salt to taste.
Preparations for the winter are not complete without preserving tomatoes. pickled tomatoes in jars - juicy and tasty snack in winter.
We present to you canned tomato recipes with various spices, bell peppers, dill, grapes, onions, garlic, carrot tops, in tomato juice.
Proven recipes, the most delicious tomatoes for the winter, such salting will be useful to any hostess.
Fragrant and juicy snack for the winter tomatoes with grapes, looks beautiful. We cook tomatoes without sterilization with the addition of vinegar.
Tomatoes, white and red grapes, basil 1 sprig, garlic 2 cloves, onion 1 pc., cloves 2 pcs., salt 1 tbsp. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.
Recipe
Prepare 1.5 liter jars and lids: wash and sterilize. Wash the tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.
Peel the onion, cut into half rings, cut the garlic cloves in half. At the bottom of each jar put basil, chopped onion, garlic, cloves.
Put the tomatoes in a jar on spices alternating with grapes. I added red and white grapes at the same time.
Pour boiling water over jars with tomatoes and grapes, cover with lids, leave for 20 minutes.
Pour the brine into a saucepan and bring to a boil. Pour the jars with tomatoes again with brine, leave for 20 minutes.
Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.
Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down and leave to cool completely. Store in a cool place.
Best suited variety of tomatoes Cream, not overripe fruits. simple recipe delicious tomatoes halves for the winter.
Tomatoes 1.5 kg, dill, parsley, Bay leaf, garlic, peppercorns, onion, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.
Pickle for a 3-liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g.
Recipe for tomato halves for the winter
Wash the tomatoes, cut each one in half. Prepare jars and lids, wash and sterilize.
At the bottom of the jar, put parsley, dill, onion cut into half rings (half of the onion is enough for a liter jar), bay leaf, 5-7 peppercorns.
Prepare marinade: Add sugar, salt to water and bring to a boil. Remove the marinade from the stove and leave to cool to room temperature. Pour tomatoes with cooled marinade, cover with lids and sterilize.
Sterilize liter jars for 4 minutes, 1.5 liter jars - 5 minutes, 3 liter jars - 7 minutes.
Roll up jars with lids, turn upside down and leave to cool completely.
Pickled tomatoes "Under the snow" with garlic
Delicious pickled tomatoes with a pleasant garlic taste. A simple recipe for cooking tomatoes with garlic for the winter. The brine from the jar is very tasty, so there is nothing left - no tomato, no brine.
Ingredients for a 1.5 liter jar: tomatoes, garlic grated on a medium grater 1 tsp.
Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.
Recipe
Prepare jars and lids, sterilize. Wash the tomatoes, arrange in jars.
Pour boiling water over the tomatoes, cover with lids, leave for 10 minutes. During this time, cook the garlic, grate.
Pour water from cans with tomatoes into a saucepan (measuring the volume for preparing brine), add salt and sugar. Bring the brine to a boil, add vinegar.
Put grated garlic in each jar, and then pour boiling brine. Roll up the jars with metal lids.
Turn the jars upside down, wrap and leave to cool completely.
Delicious and healthy juice from tomatoes for the winter. A very simple recipe for making delicious tomato juice. Natural juice home cooking. From 1.5 kg of tomatoes, 1 liter of juice will come out when scrolling through a meat grinder with a juice nozzle.
Ingredients: tomatoes, salt (for 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.
Tomato juice recipe
Wash and cut the tomatoes. Squeeze out the juice with a meat grinder with a nozzle for tomato juice, you can squeeze out the juice with a juicer, but the juice output will be less.
Pour the resulting juice into a saucepan, add salt and ground pepper, mix. Put on the stove and bring to a boil, remove the foam that appears. Cook for 10 minutes, reducing the heat to a minimum so that it barely boils, stirring occasionally.
Wash and sterilize jars. Pour the tomato juice into jars and roll up the lids. Turn jars upside down and leave to cool completely.
Recipe-cooked tomatoes have unique taste. Juicy and tasty tomatoes, great snack in winter.
Ingredients for a 3 liter jar: onions 1-2 pcs, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 7 pcs.
Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.
Recipe for Pickled Tomatoes with Onions and Citric Acid
Wash the tomatoes, remove the tails. Prepare jars and lids, sterilize.
Place a sliced onion in the bottom of each jar. We put the tomatoes in jars. Pour boiling water over and leave for 20 minutes, covered with lids.
Drain water into a saucepan. Add bay leaf, peppercorns to each jar.
Add salt, sugar and bring the brine to a boil in a saucepan.
Take the pan off the stove and add citric acid. Mix and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave to cool completely.
Unusual and mysterious marinade, you can drink it as nice drink. Quick Recipe cooking tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.
Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.
Marinade for a 3 liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.
Mysterious Marinade Tomato Recipe
Wash jars and lids, sterilize. At the bottom of the jar put dill, garlic, bay leaf.
Wash the tomatoes and arrange in jars. Pour boiling water over jars of tomatoes, cover with lids and leave for 7 minutes. Drain the water from the jars into a saucepan. Add salt, sugar, ground red pepper - bring to a boil.
Add cloves, peppercorns to jars.
Remove the brine from the stove, add vinegar, vodka, mix and pour into jars.
Roll up jars with lids, turn upside down, leave to cool completely.
Pickled Tomatoes - the best snack to boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.
Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc, onion 2 pcs, parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.
Pickled Tomato Recipe
Prepare jars and lids, wash, sterilize. Sort tomatoes, wash well.
Onion cut into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.
Put onions and parsley at the bottom of the jars. Fill the jar with tomatoes, evenly distribute the strips of pepper in the jar.
Pour boiling water over jars, cover with lids, leave for 20 minutes.
Drain the water into a saucepan, add salt, sugar, bring to a boil.
When the brine boils, add vinegar and remove from the stove. Add peppercorns to the jars, then pour the jars with brine, roll up the lids. Turn jars upside down, wrap and leave to cool completely.
Cucumbers and tomatoes go well together. Juicy tomatoes and crispy cucumbers will please you.
Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.
Recipe
Wash the tomatoes so that the skin does not burst on the tomatoes, pierce the base of the tomato with a toothpick. Pour cucumbers with water and leave for 30 minutes, then wash and cut off the tips.
Prepare jars and lids, wash and sterilize. Put a horseradish leaf, black peppercorns, dill umbrella, bay leaves on the bottom. Arrange vegetables in jars, add garlic cloves.
Pour boiling water over the jars and cover with lids, leave for 30 minutes.
Drain the water, measuring the amount for brine (ingredients in the recipe for 1.5 liters of water). Add sugar and salt, mix.
Bring to a boil, remove from heat and add vinegar. Fill the jars with vegetables with brine, roll up the lids. Turn the jars upside down, wrap and leave to cool completely.
Fragrant and tasty tomatoes, the addition of sweet pepper will give a special taste. An easy-to-prepare recipe for delicious tomatoes for the winter with bell peppers.
Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill twig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.
Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.
Recipe for Pickled Tomatoes and Peppers
Prepare lids and jars, wash and sterilize.
Wash tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick. Put dill, horseradish, garlic, hot peppers on the bottom of the jars (I used green hot peppers, cleaned them from seeds and cut 2 cm from the pepper into a jar).
Put the tomatoes, bell peppers in jars, pour boiling water over them, cover with lids and leave for 30 minutes.
Drain the water into a saucepan, bring to a boil and again pour the jars with tomatoes for 30 minutes. Drain the water again and when it boils, pour the jars, leave for 30 minutes.
We drain the water, having measured the amount of water, to prepare the brine. Add salt, sugar, bring to a boil.
In banks, add 1 tbsp. l. vinegar and boiling brine. Roll up jars, turn upside down, wrap, leaving to cool completely.
Juicy tomatoes for the winter with bell peppers and carrot leaves. I'm cooking along with carrot tops I add a young carrot cut into pieces. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.
Ingredients: tomatoes, carrot tops, young carrots, bell peppers.
Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.
Recipe
Wash lids and jars, sterilize. Wash tomatoes, carrots, carrot leaves. At the bottom of the jar put the tops of carrots, then tomatoes.
Remove seeds from Bulgarian pepper, cut into strips, cut young carrots into strips, add to jars with tomatoes.
Fill jars with boiling water, cover with lids and leave for 10 minutes. Drain the water, bring to a boil and pour the jars again, leave for 10 minutes.
Drain the water into a saucepan, add sugar, salt, bring to a boil. Remove from the stove, add vinegar and pour over the jars, roll up the lids.
Turn jars upside down and leave to cool.
The recipe for pickled tomatoes in tomato juice is very tasty tomatoes, a minimum of spices, a lot of vitamins and useful substances. Tomato juice will not disappear either, a very tasty drink.
Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.
Recipe for cooking with sterilization
Wash jars and lids, sterilize. Divide the tomatoes into jars. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.
For tomato juice, twist the tomatoes through a meat grinder with a nozzle for juice or using a juicer.
Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaf, garlic. Bring to a boil and cook for 10 minutes.
Pour jars with tomatoes with boiling tomato juice, cover with lids and sterilize for 20 minutes. Roll up jars with lids, turn upside down and leave to cool completely.
Recipe for cooking without sterilization
Pour boiling water over jars of tomatoes, leave for 10 minutes. Drain the water, bring to a boil and again pour water for 10 minutes, drain the water.
Put the tomato juice on the fire, add spices and pour jars of tomatoes with boiling brine, roll up the lids and turn upside down.
Get very tasty tomatoes in own juice.
Most popular recipes canned tomatoes. Delicious preparations for the winter!
Probably, for foreigners, the phrase "sweet tomatoes" seems as absurd as "carbonated boiling water" or "rectangular circle". But in a country where almost everything can be preserved: from radioactive waste to garlic arrows know very well what this popular blank. Small tomatoes are poured spicy marinade with the addition of spices and relatively a large number sugar, clog and clean away. It is difficult to describe how, after a long infusion, sweet pickled tomatoes for the winter are obtained - moderately spicy, juicy, slightly salty, with a slight sourness (well, it turned out ridiculous again). You just have to try it in person! In one sitting, you can sentence half a three-liter jar! And I'm not kidding! In general, do not be intimidated by the name, the appetizer comes out great. And most importantly - no problems with cooking and storage.
Sweet pickled tomatoes for the winter without problems and sterilization
A stove from which one should dance if the soul asks for experiments. A basic recipe that uses vinegar and avoids sterilization. I propose to start with him. Use additional spices at your discretion. But it is my duty to warn: and so it turns out incomparably!
List of required:
Exclusively optional:
- dill (greens or umbrellas)
- garlic
- carnation
Exit: 1 3-liter jar.
How to close sweet canned delicious tomatoes for the winter:
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To maximize the usefulness of filling the free space in jars, can only small and medium-sized fruits. At the same time, lay more tomatoes on the bottom. And leave the small ones to fill the neck. Sort out the vegetable. There should not be bursting, rumpled, starting to rot. Especially carefully inspect the place where the stem is attached. Mold usually appears there first. This is important because the workpiece is made without sterilization. Wash the main ingredient. I gave proportions for 3 liters, but you can use smaller containers. For 1 liter, respectively, three times less ingredients will be required. Wash the jars well. Better clean with baking soda. Sterilize if desired, but not required. Dry. Put spices - bay leaf and peppercorns. The rest is up to personal preference. |
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Arrange the tomatoes as tightly as possible. But do not press hard so that they do not wrinkle. Boil water. Pour into banks. Cover (do not roll) vegetables with lids. Let stand until the water is warm (this will take about half an hour). The fruits will warm up well, which will avoid the souring of the workpiece during storage. When canning large tomatoes, it is better to pierce them in several places with a toothpick. So hot marinade guaranteed to reach the middle. |
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Drain the water through the perforated lid into the saucepan. Pour vinegar into jars. |
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Add sugar and salt to the drained liquid. Bring to a boil. Stir to speed up the dissolution of the crystals. Boil for 2-3 minutes. Pour the boiling sweet marinade over the tomatoes. Seal with clean boiled lids. Flip. Wrap tightly with warm material. Store only after cooling. |
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Harvesting is excellent for 12 and even 18 months. But if you want to try sweet pickled tomatoes without waiting for winter, open the preservation no earlier than after 2 weeks. And feel rich taste you will succeed in only a month. |
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Sweet tomatoes with onion rings, canned with citric acid
Combination juicy tomatoes and onion rings in conservation - if not ideal, then very successful. And the sweetness of the marinade does not spoil it at all. Reliable, proven many times, the method of conservation.
Ingredients:
It turns out: 3 l.
How to cook:
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In small jars (0.75-1 l) it is better to preserve small tomatoes. In three-liter bottles, fruits of medium size can be placed compactly. Wash vegetables in cold water. If time permits, you can soak them for 30-60 minutes. In each tomato, near the stem, make 2-3 punctures with a thin toothpick. If you have large vegetables, they can be cut into slices. |
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Prepare a glass container for canning. Sterilization of jars is not required. But a thorough washing with soda is a must. Dry the washed jars. Put the bottoms up so that the water is glass. Cut the onion into moderately thin rings or halves of rings. Lay on the bottom. Add spices - thoroughly washed dill umbrella, peeled garlic cloves, cloves, peppercorns. |
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Fill containers with tomatoes. Pack it tightly enough so that there is less free space. But be careful not to damage the fruit. By the way, if the skin does burst, don't worry too much. Such a tomato will quickly soak in the marinade and turn out to be more tasty. This will not affect the safety of the workpiece, it will stand until the winter. |
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In water (1.5 l), add salt and sugar. Boil. Boil for approximately 2-3 minutes. Add a lemon. After it dissolves, remove it from the stove. |
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Pour into banks. Cover them with lids cleaned with baking soda. Sterilize 3 liter bottles 12 minutes, 2 liter bottles 10 minutes, 1 liter bottles 7 minutes. tin lids. Turn over to make sure the seal is tight. Is there no leakage? Wrap the workpiece in several layers of warm material. Leave to cool. |
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After 24-36 hours, store in a pantry or dark cellar until winter. Tomatoes are sweet, savory, onions - crispy and fragrant. I also love tomatoes. sliced, you can look at their recipe. Very tasty and easy! |
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Preserved sweet and savory tomatoes stuffed with garlic
Most interesting recipe I decided to leave it for last. Lunch looks amazing! After a long pickling, garlic partially loses its piquancy, so do not be afraid of thrills!
Take:
Outcome: 1 l.
Action plan:
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ripe tomatoes wash well. With a thin knife, carefully cut a “patch” from the stalk to make a hole about halfway deep. Peel the garlic. Cut the cloves into 3-4 pieces. Place a piece of garlic in each tomato. |
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Pack tightly into clean glass jars. Fill with boiling water. Cover with lids. Let the workpiece stand for about half an hour. On a note:To preserve such tomatoes in a three-liter container, triple the amount of all the ingredients from the recipe. |
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Drain the liquid into a bowl (pot). Add spices to the list. Pour in sugar and salt. Bring to a boil over medium heat. Pour vinegar after 2-4 minutes. Remove from fire. Pour into jars to the brim. |
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Screw on the lids. Put bottoms up. If the marinade does not leak, cover with a blanket. Open the workpiece if there is a leak. Boil the brine and reseal. After cooling to room temperature, hide the tomatoes in a dark, cold place (cellar). |
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Tomatoes are awesome! sweet taste brine is successfully combined with spices, it comes out spicy, moderately spicy and juicy. |
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If other store-bought canned - pickled cucumbers still suit me, then I have not yet met delicious store-bought salted or pickled tomatoes. Here is the conclusion: preserve the tomatoes yourself. 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 just class":
Pickled tomatoes "Just class"
For one two-liter jar: 2 kg. tomatoes, head of garlic, 1 tsp. vinegar essence.
Brine: 1 liter of water, 2 tbsp. tablespoons of salt, 6 tablespoons with a small slide of sugar; 7 peppercorns, 7 cloves, a couple of blackcurrant leaves, 2 small dill umbrellas. Prescription without sterilization. Tomatoes turn out very tasty, eat, eat and not come off, and the pickle is awesome - you drink it into a fight. Tomato Recipe >>
For pickles, choose medium-sized, not overripe, firm fruits, without damage, scratches and dents. It is better to use water not from the tap, but at least from a well, without chlorine. The standard salt for tomatoes is 1 to 2 tablespoons per 1 liter of water. If the tomatoes are too small, they usually take a little more salt and sugar for the same amount of water than in the recipe (if they are indicated not on the jar, but on the water).
In third place for my taste are tomatoes in their own juice:
Tomatoes in their own juice
To preserve tomatoes in their own juice, we need: about 3 kg. small tomatoes, 2 kg. large tomatoes, 60 g of salt (2 tablespoons or 6 teaspoons), 50 g of 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. allspice and garlic. small tomatoes put into clean jars. Pour hot tomato juice made from large tomatoes. We sterilize. Roll up.
If you do not want to sterilize, you need to preserve with vinegar. Vinegar Recipe>>
For canning green tomatoes, recipes are good:
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 gr coarse salt. Cut the tomatoes, stuff them with vegetables, pour over the brine. Salt for 3-4 days and you can already eat. If you want to roll up for the winter, you need to lay it out immediately in jars and pour 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, 80 g of horseradish, 60 g of garlic, a pinch of paprika, 3 teaspoons of salt, 1 teaspoon of sugar. We carefully grind everything, lay it out in sterilized jars, twist it. Without sterilization. Store in a cool place.
More canning and homemade tomato recipes:
I have not previously preserved the recipes below, who will try, write how it turned out.
fresh tomatoes
Tomatoes are even, pink (not overripe), wash and dry in the sun, sterilize a 3-liter jar with a lid (make sure that there is no moisture left), pour a bag (100g) of dry mustard powder on the bottom of the jar, carefully place the tomatoes to the top, without pressing down . Put 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 fresh tomatoes. I prepared tomatoes this way for the first time, I don’t know how long they will live. While there are undetectable TTT (a month has passed).
Fresh tomatoes 2
We select ripe, whole tomatoes. Mine, put on a baking sheet and put in hot oven. As soon as the skin of the tomato begins to burst, put them in pre-sterilized jars, add 0.5 tbsp on top. salt. Then we sterilize for 40 minutes, roll up.
Tomatoes like 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 garlic cloves, 1-2 bay leaves, 3-4 black peppercorns, aspirin.
Tomatoes (it is better to take fleshy ones), leaves, dill, onion, garlic, wash thoroughly and dry well. Then, in dry prepared jars, we put leaves, garlic, onions, dill, parsley, peppers and tomatoes, as much as will fit. Prepare the marinade: boil water with salt, sugar, vinegar. And fill the prepared jars with tomatoes. We put 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.
Marinated Tomatoes with Onions
2 kg tomatoes, 200 g onions.
Peel the onion, cut into rings. Wash the tomatoes, chop them, put them tightly in sterile jars, sprinkle with onion rings. Pour prepared vegetables with boiling marinade (for 1 liter of water: 50 g of salt, 100 g of honey, 50 g of fruit flavored vinegar), immediately roll up after pasteurization.
Pickled tomatoes with gooseberries
1 liter of water, 50 g of salt, 100 g of sugar, vinegar can be omitted.
Wash tomatoes and gooseberries, chop with a fork from the side of the stalk, put tightly in jars. Pour boiling marinade over, pasteurize and roll up.
Tomatoes marinated with onions and celery
Wash the tomatoes, chop with a fork from the side of the stalk, put in jars, shifting onions and celery. Pour everything with boiling marinade (for 1 liter of water: 50 g of salt, 100 g of sugar, 50 g of fruit vinegar), pasteurize, roll up the jars.
Tomatoes with carrots 1
Rinse 2 kg of ripe hard tomatoes, remove the stalks, put in a bowl in layers, shifting with grated carrots (200 g), capsicum red pepper, dill, garlic, bay leaf, and pour 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 slide of salt and 3 tbsp. l. sugar.
At the bottom of a sterilized 3-liter jar put the leaves of horseradish, blackcurrant, dill. Then lay the tomatoes and 4-5 pcs. "blunt-nosed" carrots, cut into quarters lengthwise. Pour boiling water over tomatoes and carrots. After a few minutes, drain the water and immediately pour hot brine. Roll up right away. You can also close the jars with a plastic lid.
Ketchup from fresh tomatoes
5 liters of 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 with a blender). Leave it to stand for a day. Then drain the upper watery layer and put in a saucepan on fire. Bulgarian pepper pass through a meat grinder and add to the tomatoes. Add the remaining ingredients to the mixture, cook over low heat for about 2 hours, until the mass becomes the consistency of ketchup. Arrange in clean jars, roll up and refrigerate.
Tomatoes in sunflower oil
Dense 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 (6%) vinegar.
At the bottom of a 1-liter jar, put bay leaf, black pepper, onion cut into rings. Top with halved red firm tomatoes, cut side down. Place a few onion rings on top. Make a marinade. Pour tomatoes with hot marinade, put in a saucepan with water and sterilize for 15 minutes, covered with a lid. Before you roll 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 sheets of parsley, boil for 4 minutes.
Slice large tomatoes large slices. Put them in a jar cut side down, shifting with onion, sliced \u200b\u200bcircles and garlic. Pour in vegetable oil. Fill the contents of the jar with hot brine. Sterilize 10 min 6. Before closing, add 1 tsp 70% vinegar and roll up with iron lids.
Tomatoes "Vologda"
3 kg of tomatoes, 1 kg of onion and bell pepper, 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 four parts, onion and bell pepper rings, chop the garlic. Sterilize jars. Spread tomatoes in layers, then pepper, onion, the last layer is garlic. Pour hot marinade over vegetables. Put the jars to be sterilized in a pan with hot water: 0.5-liter jars - 10 minutes; liter jars - 15 min. After that, roll up, turn the lids down, 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 tomatoes of medium size, not wrinkled and without spots. Rinse well in water. Prepare liter jars, rinse them, boil them, remove them from the water, put them on the table, put dill sprigs, a pod of pepper, a clove of garlic on the bottom of the jar. Lay the tomatoes in rows, pour them with marinade. Banks to cover 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
In a 3-liter jar, lay the tomatoes in rows and 1 sweet bell pepper cut into 6 parts. Do not add any other seasonings. Pour in boiling water. Keep covered until cool for 20 minutes. Then pour the water into a saucepan, add 150 g of sugar (based on one 3-liter jar) to it. 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 harvested in this way are sweet, tasty and store very well.
dessert tomatoes
For 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 peas of black pepper, cleanly washed tomatoes cut into slices, and on top of a slice of onion. Pour in the marinade. Then cover the jars with lids and sterilize for 5-10 minutes. Roll up.
Tomatoes in gelatin
At the bottom of a liter jar, put a bunch of green dill (you can use an umbrella), 2-3 cloves of garlic. Place tightly on top chopped tomatoes(in half or 4 parts). Fill with brine. Sterilize 10-15 min. 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, piece of cinnamon, 0.5 tsp. celery seeds.
Cut the tomatoes into slices and, together with chopped onions, steam under the lid. Rub through a sieve. Reduce the resulting juice by half. Put the spices in a gauze bag and dip into the boiling mass. Add salt, sugar, vinegar and cook for another 5-7 minutes, then remove the spices, and pour the finished ketchup into bottles and cork immediately.
Tomatoes in Yarmyansk
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.
Slightly cut brown tomatoes on top, put pepper, finely chopped garlic, greens in the cut. Then put the tomatoes in a saucepan with a notch up, pour over the brine, put oppression. 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 onions in enamelware under the lid. Rub the tomatoes through a rare sieve or colander. Heat the vinegar, put spices in it, bring to a boil, cool and pour into the tomato mass. Boil the pasta 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 hot jars and cork immediately.
Spiced Tomatoes
In a 3-liter jar, put dill, currant leaves, horseradish on the bottom, put tomatoes tightly. Fill jars with boiling water to the top and leave for 10 minutes. Drain into a saucepan, boil, pour into jars again 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 fruits of sweet pepper and chop with a fork in several places at the base. Wash carrots and peel thoroughly. Peel the head of cabbage from covering green leaves and cut into 4-8 parts. Wash cucumbers 10 cm long and soak for 3-4 hours. Place the prepared vegetables in layers in a wide-mouthed dish. Put greens on the bottom and put a circle and oppression 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 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 parsnips or celery, 350 g of water.
Green tomatoes are prepared, the garlic is peeled and disassembled 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 folded tightly into a wide dish under the 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 hot poured into jars, which are sterilized by boiling 0.5 l - 5-7 minutes, 1 l - 8-10 minutes. You can cook in a different way. Put the prepared tomatoes in jars, add 0.5 l 1 tsp to the jar. salt and 5 tsp. 6% vinegar, pour boiling water 2 cm below the top of the neck, cover and sterilize in the same mode.
Aivar from tomatoes
1 kg of tomatoes, 1 kg of pepper, 0.5 kg of onions, 5 pods 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 vegetables, wash and peel, then chop and mix with salt, sugar, vinegar and mustard. Simmer the mixture until thickened. Finished mass Arrange in sterilized jars and close the lid.
Tomatoes with basil
Wash the tomatoes, chop with a fork from the side of the stalk, put in a sterile jar, shifting them with sprigs fresh basil. Pour boiling marinade (for 1 liter of water: 50 g of salt, 100 g of sugar or honey, 50 g apple cider vinegar), pasteurize, roll up the 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, chop with a fork from the side of the stalk, put in a jar, lining them grape leaves. Dilute 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 ripe tomatoes, chop with a fork from the side of the stalk and put 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 fruits. Dissolve sugar, citric acid and salt in water and pour tomatoes with boiling brine. Put on pasteurization. Roll up the bank.
Chopped tomatoes in spicy sauce
Pouring: 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 hot peppercorns, 1 blackcurrant leaf.
Cut ripe tomatoes with dense pulp into large slices, put them tightly in jars, add all the ingredients according to the recipe. Top with 2 garlic cloves, 2 onion rings, 1 dill umbrella in the seed formation stage. Boil the filling, cool to 60 * C and fill the jars with it. Sterilize for 10-15 minutes, roll up jars, cool, put upside down.
Preserving tomatoes for the winter delicious vegetables can be cooked according to different recipes. Classic variant such canning, this is a separate preparation of the marinade and whole tomatoes in three-liter jars, which are filled with this tomato.
In this article, we offer not only classic ways canned tomatoes, but also dried vegetables and other interesting interpretations. Great amount cooking methods allows you to get a variety of assortments in the pantry, which will make the winter tasty and healthy. More can be done.
without vinegar
For those owners who care about maximum healthy eating, a recipe for canning tomatoes for the winter, very tasty, without vinegar, will be useful. Such tomatoes will turn out to be incredibly useful, without high acidity. But for conservation, only ripe, not soft fruits are selected. Yellow tomatoes are perfectly preserved in this way.
What do you need:
3 kg of tomatoes;
Four cloves of garlic;
Three branches of dill;
Six leaves of cherries and currants;
Seven peas of pepper;
One and a half tablespoons salts;
Two from the floor. st.l. Sahara;
Water (how much is included in the jar);
You can start canning tomatoes in this way during the ripening season, when vegetables are as healthy and affordable as possible. Rinse jars and lids first, then sterilize and dry. You can do the tomatoes, which should be washed. Peel the garlic, prepare herbs and spices separately.
Put greens and garlic into each already prepared jar, then tamp the tomatoes to the very top of the jar and pour boiling water over the vegetables. Cover the jars with lids and leave for a quarter of an hour. After this time, pour the water into the pan, and pour the tomatoes fresh boiling water. Bring the water to a boil and, when the water is drained a second time, pour this brine.
Just do not forget, first dissolve sugar and salt in brine. Leave the seaming for another quarter of an hour, then pour the pan again. Boil the brine for a couple of minutes and pour into a jar, immediately roll up and turn upside down to cool completely. When the jars have cooled down, store them in a cool place.
Advice! If you store jars with such a seaming, it turns out only in a room with room temperature, then before blocking, a couple of crystals of citric acid should be thrown into each jar. Such a trick to allow tomatoes to be stored at least at a temperature of 30 degrees Celsius.
Classic recipe
When it comes to the very preservation of tomatoes for the winter, I want to make a couple of jars of classic seaming. Therefore, such a traditional method, beloved since childhood, cannot be ignored.
What you need (for a 3 liter jar):
Red tomatoes to fill the jar to the top;
A few currant leaves;
One piece of horseradish;
Several cherry leaves;
Three dill umbrellas;
Two laurels;
A dozen black peppercorns;
For brine (per liter of water):
A tablespoon of salt and the same amount of sugar;
A tablespoon of vinegar 9%;
Rinse vegetables and herbs thoroughly, set aside to dry. At this time, rinse and sterilize the jars. Put chopped garlic and herbs, spices on the bottom. Put the tomatoes to the top and pour boiling water. Let stand 15 minutes. Then drain the water into a saucepan, bring to a boil and pour over the tomatoes again. The third time, draining the water, pour the prepared brine over the tomatoes. Cork jars, let cool upside down, and then transfer to a place of permanent storage.
Dried tomatoes
If needed great option canning tomatoes for the winter, very tasty without sterilization, we offer you to consider the amazing and currently very popular sun-dried tomatoes.
What do you need:
Tomatoes;
Three parts pepper, three parts salt and five parts sugar;
fresh garlic;
fresh basil;
natural olive oil;
Balsamic vinegar;
Take tomatoes with a minimum juice content. Cut them into two halves or smaller. Separately, mix pepper and salt, sugar. Spread the tomatoes on a baking sheet, sprinkle generously with loose mixture. Send the tomatoes for five hours in the oven, setting the temperature to 125 degrees.
At this time, finely chop the garlic and basil. Pour fresh vegetables olive oil. Tomatoes, after five hours, remove from the oven, mix with a mixture of garlic and basil, arrange in jars. Drop a few spoonfuls into each jar balsamic vinegar. Send to refrigerator for storage.
With citric acid
Another option for preserving tomatoes for the winter, delicious with citric acid. Citric acid is an excellent substitute for vinegar, and this seaming is considered more beneficial for those who suffer from various problems with the gastrointestinal tract.
What do you need:
Two kilograms of red tomatoes;
Three dill umbrellas;
A couple of leaves of laurel;
Pea allspice;
A leaf of horseradish;
Three dried cloves;
Half a head of garlic;
Half shavings hot pepper;
A tablespoon of salt for a 3-liter jar;
A small spoonful of citric acid;
Banks pre-sterilized and dried. Rinse the tomatoes, remove the tails. Arrange herbs and spices in jars. Boil water for pouring in kind and pour into jars. Leave the tomatoes for 20 minutes, then drain the water and bring to a boil a second time. The second time, leave the tomatoes for 20 minutes, pour the water back into the pan.
Next, drain the water and bring it to a boil again, but this time add salt and sugar, citric acid to it. This will already be a marinade, the bay of which is tomatoes, it will be possible to roll vegetables. It is important to add citric acid to the main products only before conservation itself, so that it does not end up being useless.
Tomato canning
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