In its own way nutritional value Among vegetables, tomatoes occupy one of the first places. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 sugars, 0.3-1.7 citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals- salts of iron, phosphorus, potassium.
They have low calorie content(19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for food for patients with various types metabolic disorders. They are useful for diseases of the cardiovascular tract. Pectic substances fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.
Bookmark for long-term storage
To bookmark on long-term storage take late-planted tomatoes at the milky or green stage of maturity, select healthy fruits and place them in boxes with lattice lids with the stalks facing up. Small dry (preferably birch) shavings or peat are poured between the fruits at the bottom of the box; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes using this method is from 1 to 3 months.
According to the second storage method, fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper and placed in a disinfected low ( Bulgarian type) the box is lined with dry, clean straw and brought into a dark, ventilated storage facility. Here they need to be kept at a temperature of 8-10°C. With this method, tomatoes can be stored until January.
For harvesting, tomatoes are canned, pickled, salted, and jam is made.
NATURAL RED TOMATOES
Select fruits with a good even color, dense and equal in size, put them in jars and fill them with boiling brine. Cover the jars with lids and sterilize them by keeping liter jars in boiling water for 8-10 minutes, three-liter jars for 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.
WHOLE TOMATOES WITHOUT SKIN
To prepare canned food, use red oval or plum-shaped fruits, as well as small ones. round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of ripeness and color, remove the stalks, rinse in running water, place in a colander or on a blanching mesh, immerse in boiling water for 1-2 minutes and cool cold water. After this, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and fill with hot brine. Sterilize filled jars at a temperature of 110°C: with a capacity of 0.5 liters - 5-8 minutes from the moment of boiling, with a capacity of 1 liter - 10-12 minutes.
For brine: per 1 liter of water - 50-60 g of salt.
TOMATOES IN THEIR OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin by dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them by dipping them in cold water or pouring cold water over them. In this case, the skin of the tomatoes cracks and is easily removed.
Next, the cooking process is the same as in the previous recipe.
CANNED UNPEELED TOMATOES
IN canned tomatoes taste, aroma and nutritional value are preserved. Select fresh, regular-shaped, smooth-surfaced, strong tomatoes, undamaged by diseases and pests, and without sunburn spots. In addition, the tomatoes must be completely ripe - intense red in color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with big amount seeds or loose pulp are unsuitable for canning. You cannot use very large fruits with cracks. Tomato juice is prepared from them for pouring.
Peel the tomatoes selected for canning from the stems and rinse very well with cold running water. Since tomatoes are not blanched, microorganisms adhering to them must be removed during washing. Prick the tomatoes in several places with a fork, put them in jars and fill them with freshly prepared tomato juice, cooled to a temperature of 80-85°C with the addition of table salt. Sterilize and seal the filled jars. Keep it upside down until it cools.
Tomato juice For filling, prepare from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove stalks, greens, damaged sunburn and diseases of the part, rinse the tomatoes with running water, cut into pieces, place in a suitable container and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skin.
Add salt to the pureed tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantity canned tomato juice for filling should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.
CANNED TOMATOES WITH PEPPER
Pour the peeled tomatoes and spices into jars with brine. Place the jar in a saucepan with warm water, put it on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then remove it from the pan and add vinegar essence and roll up tin lid. Tomatoes should be stored in the coolest place possible.
For one three liter jar- tomatoes - 2.5 kg, red hot pepper - 1 pod, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece, fresh carrots - 1 piece.
To prepare the brine - 30 g table salt and 60 g granulated sugar for 2 liters of water, 4 teaspoons of 80% vinegar essence.
MARINATED TOMATOES
There are many ways and recipes for preparing pickled tomatoes. They differ in the different ratios of salt, sugar and spices in the marinade. Tomatoes are pickled mainly small: green, milky, brown, pink. Place spices and herbs at the bottom of the jar. Pour boiling marinade into jars of tomatoes, sterilize and roll up with tin lids.
For the first method: Bay leaf- 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.
For the second method: dill stems - 10 pieces, blackcurrant leaf- 10 pieces, parsley - 15 g, mint - 10 g, red hot pepper - 1 pod; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.
For the third method: For a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 black peas and allspice, 6 cloves, 3 bay leaves, a red pepper pod, boil everything, then pour in half a glass of 9 percent vinegar.
SALTED TOMATOES
Place the tomatoes in cylinders or tubs, top with spices, and wash down with brine. Seal the cylinders loosely with lids, and place a circle in the tubs and a small weight on it. It must be kept in mind that riper tomatoes are filled with stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will release juice.
For 10 kg of tomatoes - 2 dill bushes and 1 tarragon, 1-2 pods of hot pepper, a little fresh leaves black currants, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.
SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.
When the brine becomes transparent, slightly yellowish, you can pour it over the tomatoes. On top, as usual, put a clean cloth and pressure.
For the brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed allspice and hot pepper, a pack (100 g) of dry mustard.
SALTED TOMATOES WITH CARROTS
Ripe firm small tomatoes rinse thoroughly. Do not tear off the stems - this way the tomatoes will not leak, remain firm, and can be cut into slices like fresh ones. Place the tomatoes in a tub, bucket, pan in rows, sprinkle with grated carrots, add red pepper, dill, garlic, bay leaf and pour in brine, put pressure on top.
Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to remove them from the brine, wash them, put them back and fill them with fresh water. After this, they will last for another 3-4 months.
For 8-10 parts tomatoes - 1 part carrots;
for brine - take 500 g of salt per bucket of water.
SALTED TOMATOES IN A BAG
Used as a container for pickling plastic bag. Wash selected medium-ripe tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and let the water drain. Separately chop the sugar beets - they delay oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is placed on top of everything. Tie the bag tightly and place it in a barrel or box.
In two days vegetable mixture Fill the bag with brine.
To prepare the brine, take half the bag’s capacity of water, add salt, add dill, hot and allspice, bay leaf, and boil everything.
After cooling, strain the brine and pour it into a bag, which is then tied tightly.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.
SALTED TOMATOES IN THEIR OWN JUICE
Pour freshly picked blackcurrant leaves into the bottom of the prepared barrel and place red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, fill them with pureed tomato mass. So alternate until the barrel is full. Place one part of the spices on the bottom of the barrel, the other in the middle, and the last one on top of the tomatoes.
Cover the tomatoes with blackcurrant leaves on top, seal the barrel and add the tomato mass through the tongue and groove hole.
Fermentation continues for 6-7 days, after which the tongue hole is plugged and the barrel is moved to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.
DRY SALTED TOMATOES
Sort through the tomatoes, select the unsuitable ones, then wash and place in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which place a small oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.
SALTED TOMATOES WITH YOUNG CORN
For pickling, select red ones with greens firm tomatoes. Salting is done in small oak barrels(25-50 l) or glass bottles. Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared container. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.
Cover the top of the tomatoes with corn leaves and pour clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.
Cover the barrel with a small circle and place a small weight on top.
For 10 kg of tomatoes - 550-600 g of salt.
TOMATOES WITH GRAPE
Tomatoes intended for canning should be peeled, washed, and pierced in several places. Place spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.
For a three-liter jar - 1 Bell pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, spoon of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.
GREEN TOMATOES WITH ONIONS AND CARROTS
Place finely chopped onions, green tomatoes cut into slices, carrots cut into slices, and herbs into a saucepan. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes become soft, add crushed garlic.
Place in half-liter jars and sterilize for 15 minutes in boiling water, roll up.
5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.
DESSERT TOMATOES
Wash medium-sized, dense tomatoes, remove stems, blanch in boiling water for half a minute, after pricking them in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, adding sugar and salt, pour the boiling mixture over the tomatoes, after 3-5 minutes drain the mixture, boil, repeat twice more. After the third fill, roll up the jar.
For a three-liter jar - 8-10 lemongrass leaves; for filling - 1 liter apple juice- 30 g salt, 30 g sugar.
DELICIOUS TOMATOES
Wash the tomatoes, select the same size, blanch in boiling water for half a minute, place in a three-liter jar, add herbs: lemon balm leaves, tarragon. Prepare a filling, to which add red currant juice, honey, and salt.
Pour the boiling solution over the tomatoes, after 3-5 minutes drain the solution and boil again. Repeat two more times. After the third fill, roll up the jar and turn it upside down until it cools.
For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for filling: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.
TOMATOES IN GELATIN
Wash large, firm tomatoes and cut into 4-6 pieces. Peel the onion and cut into rings. Place tomatoes and onions in jars, alternating layers (for a three-liter jar you will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a gelatin solution and fill the jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, add 1 teaspoon of vinegar.
For the brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for gelatin solution - 200 g warm water, 11 teaspoons of gelatin.
TOMATOES WITH GOOSEBERRY
Sort out the gooseberries, trim off the stems and chop them. Prepare the tomatoes by blanching them for half a minute in boiling water. Sprinkle the gooseberries over the prepared tomatoes, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan and bring to a boil again.
Repeat two more times. After the third time, roll up the jar.
To fill 1 liter of water - 50 g of salt, 50 g of sugar.
TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then use a wooden stick to make 2-3 punctures on top so that the skin of the tomatoes does not crack. Prepare a filling from apple juice, salt and sugar. Place the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling sauce over them, quickly roll up and turn upside down until cool.
In the same way, you can prepare tomatoes with onions, which are first cut into rings.
Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For filling - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).
GREEN TOMATOES WITH GARLIC
Wash green tomatoes of the same shape and size and make cuts with a sharp knife. Inside each tomato place a slice of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade and sterilize for 20 minutes.
After this, quickly roll up the jars and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.
CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, stemless fruits of any size and shape. To improve the taste, add carrots, parsley and onions to the caviar composition. Bake tomatoes, root vegetables and onions in the oven or Russian oven.
After this, pass all the ingredients through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover with clean, dry lids and sterilize for 1 hour, then seal and turn upside down. .
For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.
CAVIAR FROM TOMATOES
Bake the tomatoes, mince them, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.
The sauce is prepared from pureed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).
JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.
Add more tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes until the mixture boils, then drain the juice, pour hot into bottles, and heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato mass remaining in the pan. For puree it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Place in glass jars and sterilize for 30-40 minutes.
For 1 kg of finished puree or paste - 3 tbsp. spoons of salt.
TOMATO JUICE WITH PULP
Ripe, or overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90 °C.
The juice is diluted in winter lemon juice and served as a drink. You can make soups and sauces from it.
SPICY TOMATO SAUCE
Cook the mashed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, and cloves. All this can be poured directly into the tomato mass or put in a bag and cooked in it, and thrown away after cooking.
Pour the hot sauce into jars or bottles, sterilize in boiling water and seal.
For 2.5 kg of freshly grated tomatoes - 150 g granulated sugar, 20-25 g salt, 0.5 g peeled garlic, 0.5 g black pepper, 1 g allspice, 1.5-2 g cloves, 1.5- 2 g cinnamon, vinegar to taste.
TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop apples, chop the onion, and remove seeds from sweet green peppers. Place all products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, you can put ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and seal. Store in a dark place.
6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onion, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. spoons of ground ginger.
TOMATO SEASONING
Wash ripe red tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Wash and grate the horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Expand ready-made seasoning into small jars and close them with a lid.
Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.
ADJIKA AT HOME
Rinse tomatoes, carrots, sweet peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.
When cool, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, place in hot jars or milk bottles and close (the bottles can be closed with nipples), store in a cool place.
For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g crushed garlic, 1 cup vinegar, 1 cup sugar, 1 cup sunflower oil, 1/4 cup salt.
PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. Wash the best ones and cut them into 2-4 parts, the rest will be used to prepare the filling. Remove stems and seeds from sweet peppers, wash them, and cut them into pieces. Also cut the eggplants into pieces and put them in for half an hour. salt water(3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut them into pieces 2-3 cm long and wash. Place the peppers and beans in boiling water for 3-5 minutes and then in cold water.
Prepare the filling: cut the tomatoes into pieces, cook them for 10 minutes and rub through a colander or sieve. Add salt to the resulting mass and, stirring, bring to a boil. In a saucepan with hot pour place the prepared peppers, eggplants, green beans and simmer over low heat for another 20-30 minutes.
Place chopped celery and parsley in each jar, then a layer of tomatoes, and a layer of vegetables on top.
Cover the jars with lids and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes.
For a half-liter jar - 125 g tomatoes, 125 g peppers, 75 g eggplants, 25 g green beans, 2-10 g herbs, 5 g salt, 150 g tomato sauce.
TOMATOES IN SUNFLOWER OIL
Place bay leaf, black pepper, and onion cut into rings at the bottom of a liter jar. Then tightly place the red, thick-fleshed tomatoes, cut in half. Place cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, place in a saucepan with water and sterilize for 15 minutes, covering with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.
1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, after boiling add 3 tbsp. spoons of vinegar.
GREEN TOMATO SALAD WITH ONIONS AND PEPPERS
Pour boiling water over the tomatoes, cool, cut into slices and combine with onion rings and sweet pepper strips and mix. Add dill, salt, sugar, pepper to the salad, place tightly in sterile jars, pour boiling marinade and sterilize half-liter jars for 10 minutes, liter jars for 20 minutes, add vegetable oil at the end. Roll up the cans.
You can also add shredded cabbage to this salad.
For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g vinegar, 20 g sugar, 50 g salt.
PREPARATION FROM GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Place vegetables in enamel dishes, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9 percent vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour in hot marinade into the salad mixture, mix everything thoroughly and put it back on the fire. After boiling, cook for half an hour, stirring constantly. Hot salad Place in sterilized jars and seal with lids.
3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g vegetable oil, 200-250 g vinegar, 300 g sugar, 5-6 black peppercorns, 5-6 bay leaves.
TOMATO JAM
Select whole, small, firm, unripe tomatoes and rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully remove the seeds so as not to touch the pulp. Place a slice into the resulting cavity walnut. Stuffed tomatoes pour in the semi-finished syrup and leave for 5-6 hours.
After this, cook until tender for approximately one hour. If not walnuts, you can make jam from just tomatoes.
You can process tomatoes of any size and variety using a meat grinder.
This method allows you to cook delicious snacks from tomatoes that are not suitable for pickling.
By grinding tomatoes in a meat grinder, you can prepare ketchup, adjika or other preparations. This method allows you to save natural taste and the aroma of tomatoes.
Tomatoes through a meat grinder for the winter - basic principles of preparation
The tomatoes are washed, cut into several parts and twisted in a meat grinder. This can be done either with the skin or after removing it. Then the tomato mass is placed on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The preparations are sterilized if provided for in the recipe.
To tomatoes ground in a meat grinder, you can add garlic, onion, sweet bell pepper or other vegetables.
Recipe 1. Tomatoes through a meat grinder for the winter with pepper
Ingredients
five kilograms of tomatoes;
300 g sweet bell pepper;
300 g carrots;
parsley - a bunch;
salt, bay leaf and peppercorns.
Cooking method
1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass into an enamel container and place on low heat.
2. Peel the carrots and grate with small shavings. Wash the sweet peppers, cut out the tails and remove the membranes and seeds. Cut them into half rings. Rinse the greens, lightly dry and finely chop with a knife.
3. Half an hour after the tomato boils, add carrots and sweet pepper half rings. Salt, season with bay leaf and black pepper. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and seal. Turn the cans of snacks over, cover with a blanket and cool overnight.
Recipe 2. Tomatoes through a meat grinder for the winter with garlic
Ingredients
100 g garlic;
kilogram of ripe tomatoes;
salt, pepper and sugar.
Cooking method
1. Wash the tomatoes, remove the stems and cut them into small slices. Grind the tomatoes using a meat grinder. Pour the resulting tomato mass into an enamel container.
2. Separate the garlic into cloves and peel them. Grate the garlic fine grater, or crush using a garlic press. Place the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Place the tomato mixture on the stove and boil.
3. Pour the boiling tomato into jars and roll up. Cover the inverted canned food with a blanket. Cool for 24 hours, then store in the cellar.
Recipe 3. Tomatoes through a meat grinder for the winter
Ingredients
three kg of tomatoes;
sugar - a little more than half a glass;
table vinegar 9% – 80 ml;
10 buds of cloves;
black pepper – 10 peas;
two cloves of garlic.
Cooking method
1. Wash the cans of soda, rinse and put in the oven to sterilize for half an hour. Boil the lids.
2. Rinse the ripe tomatoes, pour boiling water over them and peel the skins. Cut into large slices and grind in a meat grinder. Pour the tomato mixture into a thick-walled saucepan and place it over medium heat to simmer for half an hour. Skim off the foam, reduce the heat and simmer for another couple of hours on low heat.
3. Peel the garlic and also grind it in a meat grinder. After the mixture has reduced by half, add the garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the snack, turn it over, cover it with an old coat and leave it for a day.
Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish
Ingredients
kg of red tomatoes;
horseradish and garlic - 100 grams each;
two tbsp. l. salt;
granulated sugar – 20 g.
Cooking method
1. Rinse the ripened tomatoes, put them in boiling water for a few seconds and remove the skins. Cut them into large slices. Peel the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.
2. Grind the tomatoes and horseradish root in a meat grinder. Transfer the tomato and horseradish mixture into an enamel container, add garlic and dry ingredients. Mix very well so that the garlic and horseradish are well combined with the tomato.
3. Place the seasoning in jars, close with plastic lids and store in the cellar or refrigerator.
Recipe 5. Green tomatoes through a meat grinder for the winter
Ingredients
1300 g green or brown tomatoes;
half a kilogram of onions;
carrots – 400 g;
bell pepper – three pcs.;
chilli;
two apples;
granulated sugar – 60 g;
lean refined oil– 50 ml;
half tsp vinegar essence.
Cooking method
1. Wash green tomatoes and cut them into large slices. Grind them in a meat grinder. Transfer them to a saucepan. Peel the onion and cut into quarters. We cut out the stalks of sweet peppers, clean them of partitions and seeds and cut them into wide strips. We wash the apples and cut them into four parts, cutting out the seed boxes. Peel the garlic.
2. Grind the peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We transfer everything to the tomato mass. Add sugar and salt here and add butter. Okay, let's connect everything.
3. Place the saucepan on moderate heat and cook for about forty minutes. Taste it and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the snack into sterilized jars and roll up. Cool the preserved food by wrapping it in a blanket for 24 hours.
Recipe 6. Tomatoes through a meat grinder for the winter with bell peppers
Ingredients
kg of tomatoes;
kg of meaty bell pepper;
garlic – 5 cloves;
salt and black pepper.
Cooking method
1. Wash peppers and tomatoes. We clean the peppers from the inside. We cut all the vegetables fairly in large pieces. Grind all the vegetables in a meat grinder. Transfer the resulting mixture into an enamel container and put it on the fire.
2. Remove the husks from the garlic and crush it using a special press. Add garlic to the mixture of tomatoes and vegetables and boil. Place the boiling appetizer in a glass container and roll it up. Cool the appetizer by covering it with a blanket.
Recipe 7. Tomatoes through a meat grinder for the winter with apples
Ingredients
three kg of ripe tomatoes;
apples – 3 pcs.;
two chili pods;
200 g granulated sugar;
salt - two tbsp. spoons;
150 ml vinegar 9%;
vegetable oil– 50 ml;
5 g each of cloves, black pepper and cumin.
Cooking method
1. Wash the tomatoes thoroughly and cut into large slices. Grind the tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.
2. Peel the apples, remove the core and also grind in a meat grinder with chili pepper. Spread the apple mixture into the tomato. Combine the apples and tomatoes well and put the pan on the fire. We wait until the mixture boils and turn the heat to minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.
3. Shortly before completion of cooking, add sugar and salt, season with spices and pour in lean oil. A couple of minutes before it’s ready, pour in the vinegar and place in sterilized jars. Turn the canned food upside down and cool, covering it with a blanket.
Recipe 8. Tomatoes through a meat grinder for the winter with basil
Ingredients
five kg of fleshy tomatoes;
sugar and salt;
basil (greens).
Cooking method
1. Cut out the stems of the washed tomatoes and cut them into small slices. Grind the tomatoes in a meat grinder and pour the resulting tomato mass into an enamel container.
2. Put it on the fire and cook for 20 minutes from the moment it boils. Add bulk ingredients and mix. Rinse fresh basil and place whole sprigs in the tomato.
3. Pour the boiling tomato mass into jars and roll up. Turn the canned food upside down and cool it under the blanket.
Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian
Ingredients
dense tomatoes – 5 kg;
kilogram of bell pepper;
sour apples – kilogram;
salt - two tbsp. l.;
200 g sugar;
400 ml sunflower oil;
hot red pepper – 50 g.
Cooking method
1. Wash the tomatoes, cut out the stems and pour boiling water over them. Peel off the skin and grind in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean out the membranes and seeds, and cut them into long strips. Grind all the vegetables in a meat grinder and put them in the tomato.
2. Carefully combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and seal. Cool the inverted canned food by wrapping it in a blanket.
Recipe 10. Tomatoes through a meat grinder for the winter “Appetizing”
Ingredients
two kg of fleshy tomatoes;
garlic – 200 g;
four horseradish roots;
dill and parsley - a bunch each;
sweet bell pepper – ten pcs.;
hot pepper– 20 pods;
sugar – 80 g;
salt – 100 g;
vinegar - glass.
Cooking method
1. Wash the tomatoes and cut them into large slices. Cut out the tails of sweet and hot peppers and clean the inside of the vegetables. Cut it in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.
2. Grind all the vegetables using a meat grinder, put them in an enamel container and combine everything well. Add the bulk ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in vinegar and place in sterile jars. Cover with plastic lids and store in a cool place.
Recipe 11. Tomatoes through a meat grinder for the winter with vegetables
Ingredients
ripe tomatoes - five kg;
carrots and bell peppers – kg each;
hot pepper – 10 pcs.;
onion – half a kilogram;
vegetable oil - half a liter;
garlic - five heads;
coarse salt.
Cooking method
1. Wash the tomatoes and cut into several parts. Peel the carrots and onions and rinse. Wash the hot and sweet peppers and clean them from the inside.
2. Grind the tomatoes and other vegetables in a meat grinder and transfer them to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. Place the pan on the fire and cook over moderate heat for two hours.
3. Place the boiling appetizer in a dry, sterile glass container and roll it up. Cool the preserved food upside down, covering it with a blanket.
Recipe 12. Tomatoes through a meat grinder for the winter with plums
Ingredients
two kg of ripe tomatoes;
kg pitted plums;
250 g onions;
half a glass of sugar;
5 g hot red pepper;
two bay leaves;
20 ml 9% vinegar;
100 g garlic.
Cooking method
1. Wash the plums, cut them in half and remove the pit. Cut the washed tomatoes into large slices. Finely chop the peeled garlic with a knife. Grind the remaining vegetables using a meat grinder. Place in an enamel container and place on moderate heat and cook for an hour and a half.
2. 30 minutes before the end of cooking, add the bulk ingredients, cloves, garlic and bay leaf. We also put the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.
3. Place the boiling appetizer in a glass container, sterilized in advance, and roll it up. Leave to cool for a day, turning the jars over and wrapping them in a blanket.
- Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
- Garlic, horseradish and hot pepper act as a preservative, so the more of these vegetables in the appetizer, the longer term storage
- It is better to add spices gradually, as they reveal their flavor during the cooking process, so it is better to periodically taste the dish to determine whether there are enough spices, sugar and salt.
- If carrots are present in the recipe, the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.
Familiar to each of us. This product is one of the main ones in the cabinet with blanks. Not a single salad can do without it, and each jar is a generous delicacy and a source of vitamins and microelements necessary for humans.
Is it worth preparing tomatoes for the winter?
Tomato is an annual vegetable crop. Juicy colorful fruits begin to ripen in mid-summer and end in autumn. The period of their fruiting may depend not only on the variety, but also on the time of planting. This unique vegetable is able to retain its properties even when canned.
The benefits of fresh and pickled tomatoes
Being a treasure trove useful substances and vitamins, they are indispensable for people suffering from anemia and anemia. They include great amount various elements such as:
- organic acids: tartaric, malic and citric;
- vitamins A, B, PP, E and the rarest K;
- fructose;
- mineral salts (magnesium, iron, sodium);
- antioxidants.
Everyone knows the benefits of vitamins and amino acids. As for antioxidants, it contains the element lycopene. Its effect on the body has been studied by many clinics. It has been proven to fight cancer and prevent DNA mutations.
Lycopene is undoubtedly useful in fresh, but when cooked it only enhances its effect. It turns out that preparing tomatoes for the winter is not only tasty dish, but also the real medicine. IN summer time it is possible to enhance the effect of lycopene by preparing fresh vegetable salads with the addition of sunflower oil.
Eating it reduces inflammation caused by cancer. Today, the most studied effect of lycopene is its effect on prostate cancer. It has been proven that daily use Eating fruits and salads and snacks containing them significantly reduces the risk of prostate diseases in men.
Contains serotonin (also called the “happiness hormone”) fights depression and disorders nervous system. Even the peel of the fruit and its seeds have benefits. They have a positive effect on intestinal motility, thin the blood and help lose weight. excess weight.
Conservation is a generalized concept that includes many different types preparations. Each of them differs in ingredients and methods of processing products.
Conservation
The preparation process using this method requires mandatory sterilization. In order for them to be stored in jars for as long as possible, a preservative such as vinegar is used. He doesn't spoil taste qualities, but only adds spice to them.
For lovers of sour and spicy tastes, these cooking methods are suitable. For the winter, tomatoes can be preserved with garlic, spices or other vegetables. Tomatoes go best with bell peppers, carrots and zucchini. Canned sweet tomatoes will become a favorite treat for the whole family; the secret is to use sugar instead of salt. This unusual cooking method will make tomatoes a delicious addition To meat dishes And spicy paste.
Canning green tomatoes for the winter recipes
The most in an unusual way canning is a delicious preparation of green tomatoes for the winter. Crispy unripe vegetables have an amazing taste and contain everything the human body needs. This preparation of tomatoes for the winter in jars can be used as a salad or dressing for soup.
You can cook with tomatoes various sauces, salads lecho, adjika and even jelly. Canning tomatoes for the winter, recipes for which they decorate cookbooks and sites do not have strict standards. You can add a piece of your imagination to each of them and get a unique snack to your taste.
Pickling
The marinade cooking procedure involves the presence of brine in which the vegetables are preserved for a long time. Prepared in this way, they are often used as separate dish. Pre-chilled in the cellar or refrigerator, they are ideal with hot side dishes. Spicy taste can be supplemented with a variety of spices and other vegetables.
Whether they are salty or sweet unique aroma, and the addition of onions, garlic and herbs will make them a culinary masterpiece. Pickled tomatoes go well with sweet peppers and cinnamon, with bay leaves and garlic, and even with citric acid.
Pickling
Salting compares favorably with conventional preservation. When cooked cold, vegetables have more fresh taste, but are not stored for very long. Canning tomatoes without sterilization takes longer to infuse and is designed to be consumed over several months.
In the best way The preparation of such a snack is salting in oak barrels. This method has existed for quite a long time and will not leave anyone indifferent. Pickled tomatoes with garlic and hot peppers, or onions and dill are quite easy to prepare at home. You can also preserve them in this way along with cucumbers or squash. These products are ideally combined in both summer salad, and in a jar of pickles.
For lovers of unusual tastes the recipe will do pickles with garlic and honey. These seemingly incompatible products will make the dish piquant and aromatic.
Stuffed with herbs in gelatin marinade will become an indispensable addition to the daily menu. Canned with sour apples After the first tasting, they will certainly take their place in your closet with preparations for the winter.
If you have summer cottage carrots grow, then do not rush to throw away their tops or feed them to animals, leave a little for the marinade. This seemingly unremarkable greenery, which is usually sent to the compost pit, adds refined taste and aroma. If you use it for preservation, you can get a completely new and amazing taste, incomparable to any other herbs added to the brine. Carrot tops will give the marinade an extraordinary aroma, and the fruits will be soft and sweet.
Result:
Regular use eating tomatoes is the key to human health. This product saturates the body with essential elements and substances, and even helps fight cancer.
There are many recipes for the winter. All kinds of preparations, snacks, salads and marinades from tomatoes are undoubtedly present in every home. Even in canned form, they maximally retain the qualities and microelements necessary for the body.
The most best recipes from tomatoes for the winter, treat yourself and your loved ones to amazing winter preparations!
Ingredients:
- 2 kg of tomato, cut into large pieces (in half)
- 4 things. bell peppers
- 2 heads of garlic
- greenery
Refueling:
- 100 g vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tbsp. salt.
Preparation:
1. Grind pepper and garlic (I added 2 pieces of hot pepper) in a meat grinder. Mix.
2. Chop the greens.
3. Place in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, herbs.
4. Close the jar with a lid and place it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready to eat on top. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position. It tastes even better the next day!
Ingredient:
- 2 kg fresh tomatoes(ripe and elastic)
- 1 red hot pepper
- 2 - 3 cloves of garlic
- 1 bell pepper
- allspice peas
- carnation
- sugar
- salt
- vinegar 9%
Preparation:
1. Place spices in clean jars, 3-5 allspice peas, 3-5 cloves, 1 clove of garlic cut into slices, 1/4 bell pepper, cut into pieces and a small piece hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up the jars and turn them over.
5. Allow to cool room temperature.
Ingredients:
- green, unripe tomatoes, preferably large and fleshy.
- celery sprigs
- garlic
- red hot pepper
Brine
- for 1 liter of cold water (from the tap)
- 70 g salt (coarse)
Preparation:
1. Cut the tomatoes in half lengthwise, but not all the way.
2. If the garlic is large, then cut each clove into several slices. Pepper mode for rings (I do this with scissors, it’s very convenient). Celery sprigs.
2. In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (if you’re careful, you can do it without threads). The market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly) - like on a smiley face.
3. Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Top layer of celery.
Dilute salt in water and pour over tomatoes.
4. We put it under pressure. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes finish playing, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, then you don’t need to do anything else. And if you want to save it, then drain the brine, boil it and immediately pour in the tomatoes. You can close it like you would with a plastic lid , and roll it up with an iron one. This must be done immediately after pouring boiling brine over it. It can be stored for a very long time, even 2 years.
Ingredients:
- 1 large zucchini
- 2-3 cloves of garlic
- 5 small tomatoes
- half a bunch of dill and parsley
- oil for frying
- mayonnaise
- flour
Preparation:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat the oil in a frying pan and fry each circle after dipping it in flour on both sides.
4. Place the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease it with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and place them on top of each zucchini.
7. Lightly grease the top of the tomatoes with mayonnaise and garlic.
8. Sprinkle with herbs on top and place in the refrigerator for 30 minutes.
Ingredients:
3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oil - 0.25 tbsp 9% vinegar - 1 tbsp salt
Preparation:
1. Pass the tomatoes through a meat grinder and cook for an hour until thickened. add salt, butter and sugar, garlic.
2. Cook for another 20 minutes.
3. Pour in vinegar, cook for 5 minutes, roll up.
Ingredients:
- tomatoes
- peppercorns
- Bay leaf
- onion
- dill greens
- garlic
- vegetable oil
Brine:
- 3 l. water
- 3 tbsp. l. salt
- 7 tbsp. l. Sahara
- 1 tbsp. 9% vinegar
Preparation:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), place chopped dill, 4 - 5 peppercorns, one small onion rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now place the tomato halves cut side down. As soon as the jar is full, fill the tomatoes with warm brine.
5. Then we place our jars on a stand in a pan of water and sterilize for 10 minutes from the moment of boiling.
6. Then tightly seal the lids and turn them upside down, wrap them up until the morning.
Ingredients:
- 1.5 kg sweet pepper
- 1.5 kg of ripe tomatoes
- 1/2 tbsp. spoons of salt
- 100 ml apple, grape or berry vinegar
- 100 g honey, 10 black peppercorns
Preparation:
1. Peel the pepper from seeds and cut into pieces.
2. Cut the tomatoes into slices.
3. Mix the vegetables, adding salt, honey and vinegar, and leave until the juice releases.
4. After this, put the dishes with vegetables on the fire, bring to a boil and simmer for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them.
Ingredients:
For a 2 liter jar:
- 2 kg of tomatoes,
- 1 large bunch of cilantro
- 1 head of garlic
- 1-1.5 tbsp. l salt
- 1/2 tsp. red pepper
Preparation:
1. Grind the tomatoes in a blender along with the skin.
2. Boil until medium thick, stirring constantly.
3. Grind all the seasonings separately, then combine everything, carefully move and roll into jars.
Ingredients:
- beans – one kilogram
- onions - two onions
- tomatoes – one kilogram
- coarse salt - three teaspoons
- black ground pepper– one teaspoon
- allspice, ground - half a teaspoon
- bay leaf - five pieces
- vinegar 70% - one teaspoon
Preparation:
1. First, we boil the beans until full readiness in lightly salted water, after soaking it for a day.
2. Onion peel, chop as finely as possible and fry in vegetable oil until golden brown.
3. Place ripe, whole tomatoes in boiling water for a few seconds, then immediately cool them in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place them in a deep enamel bowl, add salt and cook until they turn into puree.
5. Then add beans, fried onions, spices, chopped bay leaf to the boiled tomatoes and mix everything well. Let the mixture boil and pour vinegar into it.
6. Remove the cooked beans from the heat and immediately pour into previously prepared, pasteurized glass jars. We seal it.
Ingredients:
- young zucchini – 5 kg.,
- tomato juice – 2 liters,
- sugar – 2 cups,
- salt – 1 tbsp. spoon,
- vegetable oil – 200 ml.,
- vinegar 9% – 150 ml.,
- ground red pepper – 1 heaped teaspoon,
- parsley – 1 bunch,
- garlic – 2 heads.
Preparation:
1. Wash the zucchini, cut off the tails and cut into slices no more than 1 cm thick.
2. Place a couple of parsley sprigs on the bottom of each jar. Place zucchini on top of the parsley.
3. Next, prepare the sauce for the zucchini: pour tomato juice into the pan. If you don't have tomato juice, you can take tomato paste(0.5 kg.), diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year I didn’t have any pepper on hand, but only one jar of adjika left from last year’s harvest. Added 1 glass of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars with zucchini. Cover with a lid and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then hot jars with zucchini in tomato sauce roll up the lids, turn over and wrap in a towel. Leave the jars until completely cool.
Ingredients:
- Tomatoes – 1kg.
- Apples – 3 pcs.
- Carrots – 2 pcs.
- Salt – 1 teaspoon.
- Sugar – 1 tbsp.
- Vinegar – 2 tablespoons.
- Pepper, garlic - to taste.
Preparation:
1. Grind tomatoes, carrots, peeled apples in a meat grinder, add salt, sugar, vinegar, and cook on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, stir.
3. Place everything in jars and sterilize them in a saucepan with water, after placing a towel on the bottom.
4. Screw the lids on the jars and leave them upside down for 12 hours.
5. Ready sauce Can be stored in a dark, cool place.
Ingredients:
- 3 kg tomato
- 250 g horseradish
- Garlic 200 g
- Salt 3 tbsp or to taste
- Sugar 1 tbsp or to taste
Preparation:
1. Peel horseradish and soak for 30 minutes in clean water.
2. Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and mince together with the garlic.
4. Mix all ingredients, add salt, sugar to taste, mix.
5. Place the seasoning in sterile jars, close the lids and store in the refrigerator.
Recipe by Marina Sazonova.
Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves to taste
Preparation:
1. Soak gelatin in cold boiled water until swelling.
2. Next, heat in a water bath or in microwave oven until the gelatin is completely dissolved.
3. Strain.
4. Cut the tomatoes and place them in prepared jars.
5. Put sugar and salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Hot pickle pour into jars with tomatoes and sterilize.
7. Next, roll up the jars and cool.
Ingredients:
- cucumbers - 1.5 kilograms
- tomato juice - 1.5 l
- garlic - 5-6 cloves
- tarragon - 10 grams
- dill (umbrellas) - 50 grams
- salt - three tablespoons
Preparation:
1. Boil tomato juice and cool.
2. Dissolve salt in it, add garlic, herbs and pour in the cucumbers placed in jars.
3. Close with lids and store in a cool place.
Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g vegetable oil;
- 200 g sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tbsp salt;
Preparation:
1. Grind tomatoes and peppers, add salt and cook for 15 minutes.
2. Cut the eggplants into medium cubes. Not in slices as in Ogonyok, not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplants to the tomatoes and peppers, and also add sunflower oil, sugar and vinegar.
5. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants.
6. Pour the mixture into sterilized jars and seal.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.
Bon appetit!
Tomatoes have more useful properties than harmful. Since they are red in color, they have a positive effect on the blood, enriching its composition and fighting blood clots.
When boiled, they are better absorbed, and it is recommended to eat them fresh by adding vegetable oil and crushing a clove of garlic.
Pickled tomatoes also have beneficial properties. It turns out that they contain antioxidants that remove from the human body harmful substances. The combination of tomato and meat helps it to be better absorbed.
Planting tomatoes for the winter is now in full swing, so we suggest you pay attention to the following recipes.
Canned tomatoes without adding vinegar
A simple and tasty recipe that is suitable for people who have difficulty digesting vinegar.
- Tomatoes per three-liter jar - 1 kg 700 g;
- Granulated sugar per liter of water – 125 g;
- Carnation;
- Allspice;
- Peppercorns;
- Fresh tarragon or tarragon;
- Rock salt, per liter of water – 25 grams without a slide;
- Citric acid - a third of a teaspoon.
Rinse the jar well; if desired, you can sterilize it. Place 4 cloves, allspice and black pepper, 3-4 sprigs of tarragon on the bottom.
Wash the vegetables, dry them and make cross-shaped pricks with a fork so that the skin does not burst during the heat treatment. Lay loosely, up to the hangers of the can.
At this time, the lid should be sterilized. Place in a bowl, pour hot water and leave to sterilize for five minutes. Assembled jar pour boiling water over it, close the lid and leave for ten or fifteen minutes.
After the specified time, the boiling water is poured into the pan and it remains to measure the amount of water to prepare the marinade. We must remember that for every liter of water, one tablespoon of salt, five tablespoons of sugar and a third of a teaspoon of citric acid are used.
After boiling, the marinade is cooked for another minute and you can pour it into a jar. It should be filled to the very top. Roll up with screw caps or using a machine.
The pickled vegetables are turned over and covered with a warm blanket. Just wait until it cools completely. The tomato roll is stored in a cool place.
It took very little time, half an hour at most.
Add horseradish for a great appetizer!
In this recipe for rolling tomatoes for the winter, horseradish will also be used along with tomatoes and other ingredients. As a result, the tomatoes come out with “character”, and everyone who tries them at least once asks for the recipe.
So, for preparation you will need:
- Tomatoes, for 8 liter jars – 5 kg;
- A bunch of parsley;
- Horseradish – 150 g;
- Garlic – 3-4 heads;
- Bell pepper – 3 pcs.
It is advisable to take tomatoes with dense pulp and the same size. For convenience, elongated small tomatoes are used in preservation.
Vegetables are cut in half, the tails are removed, the horseradish should be cut into large rings, the seeds should be removed from the pepper and everything except the tomatoes and parsley (it should be finely chopped) should be minced through a meat grinder.
The result will be delicious vegetable porridge. The jars should be washed and sterilized in the oven or in water.
Place one tablespoon of vegetable mass on the bottom of each jar, then a layer of tomatoes, folding cut side down. Top with the vegetable mass again, then the tomatoes, cut side down, and do this until the jars are full. The last layer is the vegetable mass; the jars must be filled up to the shoulders.
For the marinade you will need:
- Water – 2.5 l;
- Salt – 100 grams;
- Granulated sugar – 200 grams;
- Table vinegar 9% – 1 glass.
Pour salt and sugar into the pan and place it on the stove. During the cooking process, you need to make sure that the salt and sugar dissolve. As soon as the marinade boils, wait another two minutes, then pour in the vinegar, close the lid and after a minute remove from the heat.
Pour the hot marinade into the jars so that they do not burst, and close with pre-sterilized lids. The marinade level should be one centimeter below the rim of the jar.
All that remains is to sterilize the jars. To do this, prepare a deep saucepan, put two or three jars in it, pour boiling water over everything and put it on the fire. The water level in the pan should be 2 cm below the hangers of the jars.
After boiling, sterilize for another 5 to 15 minutes, as you are used to. There should be no violent boiling. Fill the jars to the very top with the remaining marinade and roll up.
Store the tomato rolls in a cool place, although they keep well at room temperature.
Sweet pickled tomatoes
On average, there are 600 grams of tomatoes per liter jar, although much depends on the packing density. As a result, they turn out very tasty and sweetish. The recipe for rolling up sweet tomatoes for the winter is simple and this is its advantage.
- Tomatoes – 1.5 to 2 kg;
- Salt – 30 grams;
- Sugar – 200 g;
- Bay leaf – 3 pcs.;
- Black peppercorns – 5 pcs.;
- Table vinegar 9% – 100 ml.
The tomatoes should be washed, dried, and to prevent the skin from bursting, make two cross-shaped pricks at the stem with a fork.
In this recipe, it is not necessary to sterilize the jars, the main thing is that they are clean and dry. Carefully pour boiling water over the jars of tomatoes and leave them like that for ten minutes.
The water must be drained and measured. For one or one and a half liters of water, you will need 30 g of salt and a glass of sugar (200 g). The pan with the marinade is placed on the stove, bay leaves and peppercorns are added there, and vinegar is added at the very end.
The marinade is brought to a boil, stirred, two minutes before readiness, vinegar is poured in and the lid is closed.
The jars are filled with marinade and immediately closed with sterilized lids.
Marinated sweet tomatoes are ready for the winter, stored in a cool place, or at room temperature.
Juicy and tasty. We offer you an excellent selection of interesting recipes.
Delicious pickled zucchini for the winter is great snack To winter table. Take note of a few of ours.
Find out from our how to properly prepare eggplants for the winter so as not to spoil the wonderful taste of this vegetable.
Recipe for rolling green tomatoes with vodka
Representatives of the stronger sex, upon learning that a recipe contains vodka, always ask for more. In fact, this Reviver acts as a preservative, but it still has its own flavor.
- Tomatoes – 2 kg;
- Dill – 2 umbrellas;
- Horseradish leaves – 2-3 pieces;
- Bay leaf - one for each jar;
- Red hot pepper pod - one per jar;
- Garlic clove – 5 pieces for each jar.
For the marinade you will need:
- Water – 1.5 liters for three jars;
- Coarse salt – 50 g;
- Granulated sugar – 125 g;
- Table vinegar – 100 ml;
- Vodka – 2 tbsp. l.
Sealing green tomatoes with vodka for the winter is easy and simple.
Make cuts near the stalk of the tomatoes and insert garlic, cut into two halves.
Hot peppers, horseradish leaves, bay leaves, dill and tomatoes are placed on the bottom of each jar.
Pour boiling water over the vegetables, wait about ten minutes, drain the water, put on fire, add salt and sugar. As soon as it boils, wait another two minutes and add vinegar and vodka.
The marinade should be poured while hot. Stored in a cool place.
Green fruit salad for the winter
This recipe for rolling green tomatoes for the winter will appeal to even the most fastidious housewives; the vegetables turn out sweet and sour, and are prepared simply and quickly.
For preparation you will need the following ingredients:
- Green tomatoes – 5-6 kg;
- Garlic – 2 heads;
- Red hot pepper to taste;
- Red bell pepper – 4 pcs.;
- Dill - an umbrella for each jar;
- Aspirin – 1 tablet for each jar.
For the marinade you will need:
- Water – 3 l;
- Salt – 1.5 cups for everything;
- Sugar – 150 g;
- Table vinegar – 1 glass.
Place an umbrella of dill and tomatoes cut into 3-4 pieces at the bottom of each jar. Finely chop the garlic or pass through a press, grind the bell and hot peppers in a meat grinder, mix with the garlic and distribute evenly among the jars.
Aspirin tablets are placed in jars one at a time.
Prepare the marinade by mixing all the ingredients, put on the stove and bring to a boil. At the end, add vinegar, close the lid and after a minute pour into jars.
Pour the marinade into each jar. Next, using a machine, you need to roll up the cans, turn them upside down and wrap them up. You don’t need to sterilize jars of tomatoes for the winter, just keep the lids under boiling water for five minutes.
Some people ask: why do you need to turn over and wrap jars? This is done so that the lid is additionally sterilized. In addition, it will be immediately noticeable whether the can rolled well or not.
Jars are wrapped in order to sterilize not only the lids, but also the products.
It is better to choose small, oblong-shaped tomatoes for winter planting. They are more convenient to put in jars, they are meatier, and they can withstand the hot boiling water they are poured into better.
The calorie content of tomatoes is low, 20 kcal per 100 g, and it is also recommended to eat more of them for weight loss.
Tomatoes contain calcium, potassium, magnesium, iron and others that are vital for human body substances.
Many world cuisines, such as Italian, would not be able to survive without this product. Good luck with planting your tomatoes for the winter!
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