Recipe for canning tomatoes for the winter. Spicy vegetable mixture. Video: how to properly preserve tomatoes for the winter

Canned tomatoes are the best, most proven! Early ripening and not so early, with and without vinegar... Save it, it will come in handy!

3 kg tomatoes,
200 g of greens (dill, parsley, cherry leaf),
1 head of garlic,
100 g onions.

Marinade:

3 liters of water,
2 tbsp salt,
9 tablespoons sugar,
2-3 pcs. bay leaf,
3 pcs. peppercorns,
1 cup 9% vinegar.

Preparation:

Tomatoes, wash. Steam the jar, put chopped herbs and garlic on the bottom, pour in 3 tablespoons vegetable oil, then place the tomatoes and onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour the not very hot marinade over the tomatoes and sterilize for 15 minutes. Roll up the cans.

2. "Drunk Tomatoes"

Ingredients:

For the marinade:

for 7 glasses of water:
2 tbsp salt,
4 tbsp sugar,
3 bay leaves,
2 cloves of garlic,
10 black peppercorns,
5 pcs. cloves,
1 tbsp 9% vinegar,
a pinch of red pepper,
1 tbsp vodka.

Preparation:

Wash red and brown medium-sized tomatoes and place them in 3- liter jar.
Prepare the marinade and pour boiling water over the tomatoes.
Cover with boiled lids and sterilize for 15-20 minutes, then roll up and, turning upside down, cool.

The jars keep well even at room temperature. The tomatoes are very tasty and so is the brine.

3. Canned tomatoes “Kuznetsovsky style”

Place tomatoes and 1 sweet bell pepper cut into 6 pieces in rows in a 3-liter jar. Do not add any other seasonings. Pour boiling water over it. Leave covered until cooled for 20 minutes. Then pour the water into a saucepan, add to it (per one 3-liter jar) 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar.

Bring the solution to a boil, pour into jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes prepared in this way are sweet, tasty and store very well.

4. “Savory tomatoes”

Place red tomatoes in a sterilized 3-liter jar. Without everything!

Pour boiling water and leave until the marinade is prepared.

Preparing the marinade:

For 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade has boiled - drain the water from the jar. Place 1 tablespoon of grated garlic on top of the tomatoes and pour boiling marinade over them. You can pour vinegar (1 teaspoon), or you don’t have to pour it. Roll it up and cover it with a blanket for the night.

5. Canned cherry tomatoes are delicious

Wash the tomatoes, sterilize the jars, and boil the lids for 5-10 minutes.

Place in the bottom of a liter jar Bay leaf 3-5 pieces, black peppercorns 5-6 pieces, garlic (1 clove, cut into 4 parts), bell pepper, optionally cut into 4 parts, and a sprig of parsley.
Place the tomatoes in a jar and pour boiling water over them for 5 minutes. Then pour the water into a saucepan, boil, add per 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar.

Pour the marinade over the tomatoes, roll them up, and cover them with a blanket.

6. Mom's tomatoes

Place red tomatoes (prick each with a fork) and 1 bell pepper, cut into 4-6 slices, into a clean and dry 3-liter jar.

Pour boiling water over it and let it cool for 15-20 minutes.

Then drain the water into a saucepan, add to it (based on a 3-liter jar):

150 g sugar (5 tablespoons)
60 g salt (2 tablespoons)
2 tablespoons 9% vinegar.

Bring the solution to a boil, pour it into jars to the top and roll up without sterilizing.

Cover with a warm blanket until completely cool.

7. Canned tomatoes without vinegar

Ingredients (per 3 liter jar):

5 tbsp. l. sugar with a slide,
2 tbsp. l. salt without a slide,
1 teaspoon citric acid,
peppercorns,
carnation,
cinnamon pieces.

Preparation:

Place the tomatoes in a jar, add peppercorns, cloves and pieces of cinnamon - all to taste, pour boiling water over it, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water over again and roll up. The tomatoes turn out sweetish and not at all spicy. You can't even feel the acid. Very good for those who cannot have vinegar.

8. Canned one-day tomatoes “Dream”

They are done quickly, simply, and the results are amazing. The tomatoes are blanched, peeled and placed in a pan, then a layer of chopped dill is sprinkled on them and the garlic is squeezed out.

All this is filled with warm (a little warmer room temperature) salt water.

Proportions:

1 kg of tomatoes,
1 bunch of dill,
7-8 cloves of garlic,
1 liter of water,
1 tablespoon with a small heap of salt.

The tomatoes are ready in one day.

9. Georgian canned tomatoes

At the bottom of a three-liter jar we put carrots cut into rings, 2 pods of bell pepper, 3 small cloves of garlic, dill, parsley. Place the tomatoes. Fill with boiling water for 5 minutes, drain, add 100 g of sugar, 100 g of 9% vinegar, 1 tablespoon of salt to the water, boil and pour over the tomatoes, roll up.

10. Canned tomatoes with cabbage

Ingredients (for a 3 liter jar):

1 tbsp. spoon of salt
2 tbsp. spoons of sugar
50 ml 9% vinegar
2 aspirin tablets

Preparation:

Place the tomatoes in a jar with shredded cabbage. Pour salt, sugar, vinegar into a jar, pour boiling water over it, add aspirin on top and roll up.

Turn over and wrap until completely cool. Fast, beautiful, tasty. Try it - you won't regret it.

Bon appetit!

Almost every housewife knows how to can tomatoes for the winter. But not everyone knows a few tricks that greatly simplify work in the kitchen. Triple sterilization everything, a careful selection of tomatoes with a caliper, five times filling and a large set of unnecessary worries. Let's figure out how to close tomatoes for the winter without unnecessary hassle.

The right choice is the key to success

If tomatoes are grown with your own hands on your own plot or even on a windowsill and balcony, then the seed bag was probably carefully examined from all sides before planting. All that should interest us for high-quality preservation is the purpose, color and size of the fruit.

We look for the required line on the bag. Purpose: salad variety. That is, such tomatoes are good for swirling in adjika, sauces, lecho, and ketchups. They will turn out great tomato juice. But this variety is not suitable for preservation as a whole. The fruits will be soft, crawl into an unappetizing slurry, and the taste will leave much to be desired.

But if the bag says: suitable for long-term storage and preparations, then we can safely preserve the tomatoes. They will remain dense, elastic and taste magical.

What should those who do not have a garden and only buy tomatoes for twists do? You should not buy them in the store. Often they are covered there good layer edible wax, so they can be stored for months. And even in the peak season, in July, you risk running into tomatoes that ripened in February.

Feel free to go to the market to buy. And already there we choose correctly. There is no need to ask the seller what the fruits are good for. In an effort to sell a product, he will tell you that only he has best tomatoes worldwide. Just ask him to cut it, or better yet, break one fruit. And look carefully: there is too much juice released - the tomato is not very suitable for spinning in its entirety. Large seed chambers also indicate this. The pulp is thick, fleshy, there is practically no juice - so we take required quantity and proudly dragging it home. Why are we dragging? Because we bought a lot. You won't buy one tomato, will you?

Advice. Naturally, we choose whole tomatoes, without visible damage or dents.

The second factor we are interested in is the color and size of vegetables. Today, genetics is moving forward by leaps and bounds. Few people will be surprised by brown, black or striped tomatoes. Yellow and orange are also far from uncommon. No doubt, in fresh salad They look original on the table. But during conservation they behave completely unpredictably. Even an uninflated can can cause a lot of unpleasant moments. Unpleasant smell or a mess in a muddy brine - was this really achieved by standing idle for hours over jars?

All tomatoes are suitable for canning, but the most delicious and aromatic are the red ones. Rose-fruited ones are also good. Leave orange, yellow and black fruits for salads, ketchup and lecho.

The size of the tomato should be such that it fits freely into the neck of the jar. Some craftsmen can preserve chopped vegetables. This can be done, but the brine will be cloudy and the pulp will be watery. Cutting does not affect the taste at all.

C large egg or a little more walnut- beautiful on the table and convenient to eat.

But the advice to collect fruits of exactly the same size in a jar is clearly superfluous. Will you measure each tomato? What's the point of this activity? Unless you have nothing to do. Because during heat treatment boiling water does not take into account the size; it scalds all vegetables equally. Marinade also with calipers and notebook does not move around, but saturates all the fruits evenly.

Advice. By the way, small tomatoes, the so-called cherry tomatoes, can also be canned. Even the most capricious children eat them with pleasure.

Sterilization is the scourge of housewives in the summer heat

Well, who among the housewives in a conversation with their girlfriends has not at least once said - tomatoes are good in winter, but how about sterilization? And immediately before my eyes there is a picture: summer, it’s hot outside, there are clouds of steam in the kitchen, jars, lids, and water for filling are boiling. And in the evening, squeezed like a lemon, the woman lies flat with a cold towel on her forehead.

Down with old-fashioned methods! Give us civilization! You can quickly sterilize jars up to 1 liter in size in the microwave. Why are they so small? Should I also pour cherry into a three-liter container? Or a person who lives alone, why does he need such huge vessels?

Therefore, pour 3-5 cm of water into jars, place the microwave on a plate, and turn on the maximum mode for 5 minutes. Let's go do our business. Or prepare the next batch of containers.

It drank, took out the sterile jars, threw them onto a clean towel, after draining the water. Naturally, the lids will have to be boiled as usual. Do not put any metal in the microwave.

What should those who simultaneously can a large batch of vegetables do? It will be a pain to warm it up over a kettle. A healthy cylinder will not fit into a microwave oven. The best assistant will help out - the oven! In it, dear, right into the cold one, we place the washed containers. Then we forget for 12-14 minutes at a temperature of 120°C. Then carefully pull it out with gloves or a towel. Everything can be preserved.

Advice. If you are confident in the quality of your water, then you can refuse sterilization altogether. Use a good stiff brush baking soda Scrub the jars inside and out. Preferably with hot water. Pay special attention to the necks. Then rinse thoroughly and you are ready to use.

How many times to fill

There are recipes in which tomatoes are repeatedly tormented with boiling water. They practically turn them into mush with just pouring. And in winter, having opened the jar, they raise their eyes to grief - again the variety was bad!

Why all this dancing with a tambourine? Here's how to properly preserve tomatoes for the winter:

Wash thoroughly without pressure and let the water drain. By the way, they are not wiped, so as not to wrinkle them again.
Place the selected spices on the bottom of the container and tomatoes on top. Preferably without tamping, carefully.
Fill it with boiling water and put a lid on top. Leave it for 20-25 minutes. During this time, you can prepare the next batch or drink tea.
Pour the liquid into the saucepan. Added salt and sugar. Add the required amount of acid according to the recipe (if required) to the containers with tomatoes. The brine has boiled - you can pour it in.
They screwed the lid on and turned it upside down. All.

It is not necessary to wrap the vegetables so that they remain elastic and dense. Additional insulation is required only for recipes for canning green tomatoes. They are harder than red ones, so this is to their benefit.

Tricks for preparing tomatoes

So as not to waste time on washing large quantity tomatoes, do it simply. All raw materials are poured into one basin or vat and poured clean water and leave for 20 minutes, let them swim. In the other there is a large sieve or colander. Tomatoes are washed by hand directly in the first container and placed in the second structure. There the batch is doused with clean water, allowed to drain and that’s it, you can make any preparations.

You can often observe the following situation: vegetables seem to be strong and dense, but when scalded for the first time, the skin bursts. It won't affect the taste, but appearance the twists are no longer the same. How to avoid such troubles?

Using a wooden toothpick, prick each tomato at the stem. This will avoid a sharp pressure drop and the peel will remain intact.

What if you have to preserve three buckets and even cherry tomatoes? Or more? It will take half a day just to pierce it. There is a solution. Do not pour boiling water over the tomatoes, but let it cool slightly. Turn off the heat, wait 3-4 minutes and only then pour it into containers with vegetables.

You don’t have to bother with these methods at all, but simply remove the skin completely. It is impossible to do this without processing. Therefore they do this:

prepare three saucepans
one on fire with boiling water, the second with water and ice, the third empty and the largest
throw the tomatoes into the first one, wait 5-6 minutes
Using a slotted spoon, transfer from the hot liquid to the ice liquid, wait 2-3 minutes
during this time we put the next batch into the hot one
Using a slotted spoon, transfer ice water to an empty container.

Once all the vegetables have been blanched, the skin can be easily removed with bare hands. You could say it takes off on its own.

Advice. Processing time can be reduced by first making a shallow cross-shaped cut on the top of the tomato with a sharp knife.

Classic recipe

All products and spices are designed for standard jar 3 l:

dense red tomatoes, about 1.7-2 kg
clean water, 1200-1500 ml
vinegar essence, 1 des. l.
rock salt, 2 tbsp. l.
granulated sugar, 2 tbsp. l.
4 medium cloves garlic
spices to taste

The most commonly used spices in preserving vegetables are currant leaves, dill umbrellas, allspice peas, and clove roses. For standard recipe take 5 pieces of each ingredient. The quantity can and even should be varied to suit your own taste preferences. If desired, add horseradish, black peppercorns, and basil sprigs.

Seasonings are placed at the bottom of the jar, then prepared vegetables are added to the top. Boil clean water and pour it into a bottle. Cover with a lid. After 25 minutes, pour the liquid into a saucepan, add both “white deaths”, and let it boil. Pour vinegar into the jar and fill it with filling so that a little goes over the edge. Roll up, turn over and let cool.

You can try it after 14 days. It is recommended to store in the cellar.

Advice. Some housewives throw out the first water, supposedly it washes away all the dirt, and make the brine on a new one. We do not recommend doing this. Firstly, what kind of dirt is there if you have thoroughly washed the containers and tomatoes? And secondly, she collected the most from the tomatoes bright aroma. Why flush this magic down the toilet?

Some advice recommends pouring boiling water over the tomatoes three times, and then sterilizing them before final seaming. Why these extra hassle? From such a number of heat treatments, the output is porridge in a tomato shell. They'll just cook! All infection dies after the second filling. This is quite enough.

The classic recipe for tomatoes for the winter calls for 2 tbsp. l. granulated sugar for a three-liter cylinder. Don't skimp on the sweets, add not 2, but 4 spoons. In winter you will be very pleasantly surprised. Not only will the tomatoes fly away in one fell swoop, but the brine will also be drunk away without a trace.

By the way, some housewives prepare amazing mustard based on this sweet and sour filling. All you need to do is add dry mustard powder until it becomes liquid sour cream, and let it brew for an hour. And there is enough salt and acid in the brine.

How to can tomatoes for the winter? Thanks to our advice, it will be easier than ever. As a result: mom is not tired, the cellar is filled to capacity, the household is happy and fed with delicious preparations.

Video: how to properly preserve tomatoes for the winter

The preparation period is always a responsible event, since it is during this period that it is necessary to take care of what will be on the table all winter.

Thrifty housewives strive to provide for all the nuances and prepare the fruits of the harvest so that it is both tasty and healthy. Fortunately, there are a thousand recipes that have been delighting with their taste for years.

Useful properties of tomatoes

Tomatoes have unique properties. Their positive action allows:

Have a beneficial effect on the cardiovascular system.
Lowers cholesterol levels.
They destroy and prevent the sticking of blood platelets.
Have a large number of antioxidants.
Prevents the development of osteoporosis.
They have anti-cancer properties.
Indicated for obesity and low metabolic process.

Before you start harvesting, you definitely need to prepare the fruits - wash them and sort them. If mixed in one container different varieties And different levels ripeness - it will turn out to be porridge. Also, you should not can tomatoes of different sizes.

Preservation is possible both with and without peel, but if without, the tomato is blanched, and in order whole vegetable not cracked, it is pierced at the stalk.

It is also worth sorting the tomato by integrity - the tomatoes must be whole.

It is necessary to say something about salt. Some people think that it is very useful to add to preserves sea salt. However, in practice, this is not relevant, since such preservation is not always “worth it”, and it is difficult to successfully select the ratio of such salt, due to the dishonesty of manufacturers.

When adding oak leaves, horseradish, cherries and currants to a jar, it increases taste qualities product, and also makes the roll crispy, stronger, etc.

It's important to say- how more spices, all the better.

How to select and prepare a product?

Housewives know why it is important to carefully select fruits, because one low-quality tomato will ruin the entire jar.

Therefore, it is necessary to choose tomatoes that have:

Form.
Elasticity.
There is fine grain.

The tomato must be mature enough for planting and not have any green areas.

Important: select the fruit by smell, since the absence indicates that such a crop was created as a result of selective breeding - for endurance, and not for benefit and quality of taste. They have a hard and thick skin, there are no seed chambers, and the core will be fibrous and green.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to obtain the desired result.

Plants often lack nutrition and useful minerals

It has the following properties:

Allows increase productivity by 50% in just a few weeks of use.
You can get a good one harvest even on low-fertility soils and in unfavorable climatic conditions
Absolutely safe

How to prepare jars?

The first rule for successful preservation is thoroughly sterilized jars. Initially, they are washed with soda, then heated. Thus, the negative flora in them is completely killed.

It doesn’t matter how sterilization is carried out, it is important that the jar is perfectly clean.

Before rolling anything, the container must be prepared. Wash all jars thoroughly and then sterilize, thereby removing any remaining microorganisms and detergents.

Cans must be inspected for chips and damage. Sterilization can be carried out in several ways:

For a couple. To do this, you need to place the jar over boiling water (water is filled into the pan and a sieve is placed on top) and hold each for minutes. Afterwards, place the container on a towel until it cools.
On the water. To do this, lay a wooden board on the bottom of the pan, lay jars on top, with an interval between them. The jars must be completely submerged in water. Boil them for a couple of minutes.
On a steamer. The method is quick and easy, since the container must be placed in a double boiler and the appropriate mode must be turned on.
In the oven. 15 minutes at 160 C.
IN microwave oven. 15 minutes at 700 watts.

Let's celebrate! After all the jars are sterilized and sealed, they must be turned down, wrapped in a warm blanket. Cooling home canning should occur gradually so that there is no temperature difference.

Canning tomatoes for the winter - recipes

First of all, for conservation you need to prepare everything in advance. Eg:

Prepare dishes for preparations.
Wash the fruits thoroughly.
Prepare onions, peppers, carrots, herbs, spices.
When rolling, line the bottom of the preservation container with chopped onions, carrots, peppers, and several branches of herbs. Then add vegetables and fill everything with boiling water for 30 minutes.
Prepare brine from 3 tbsp. spoons of sugar, 3 tbsp. spoons of vinegar and 2 teaspoons of salt, diluted in 1.5 liters of water.

Canned tomatoes without sterilization

To prepare tomatoes according to this recipe you need:

tomatoes;
spices (pepper, horseradish, dill, bay leaf, fruit tree leaves);
marinade – 60 gr. salt, 120 gr. sugar, 5 grams of vinegar.

Preparation:

First, the jar is filled with boiling water, then spices, tomatoes are placed in it without liquid, and boiling marinade is placed on top.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - tomatoes. The bushes grew and bloomed together, they yielded more than usual. And they did not suffer from late blight, this is the main thing.

Fertilizer really gives more intensive growth garden plants, and they bear fruit much better. Nowadays you can’t grow a normal harvest without fertilizer, and this fertilizing increases the amount of vegetables, so I’m very pleased with the result.”

Canned tomatoes with garlic

Tomatoes prepared according to this recipe are incredibly tasty. To prepare them you need:

2 kg tomato;
garlic;
vinegar;
For brine – 60 gr. salt, 120 gr. sugar, 1 liter of water, black pepper, cloves, currants, dill...

Preparation:

Everything is thoroughly washed, the stalk is cut out, garlic is inserted into each of the tomatoes, everything is carefully laid out in a container.

After laying, the jar is filled with boiling water for 10 minutes. Afterwards, the water is drained and brine is poured in, 30 grams is placed on top. vinegar into each container. After sealing, the jars are turned upside down.

Sweet tomatoes for the winter

Spicy, unusual delicious tomatoes You can prepare this recipe for a 3-liter container:

tomatoes;
bell pepper – 3 pcs.;
garlic;
chilli;
onion 4 pcs.

Marinade:

water – 1.5 liters;
salt 60 gr;
sugar 150 gr.;
black pepper and bay leaf – 6 pcs each;
vinegar – 60 gr.

Preparation:

Place everything in a container, maintaining the order from the bottom - onions, peppers, spices, tomatoes. Then pour boiling water for 5 minutes and drain. At the same time, prepare the marinade and pour boiling water into the jars. Add vinegar at the very end.

Tomato halves

Everyone's favorite recipe - in halves, will become not only a great addition for a winter dinner, but also great snack or main course festive table. This recipe requires the addition of vegetable oil, which makes it extraordinary.

To prepare these tomatoes, you need to prepare:

parsley,
basil,
garlic,
onion,
spices - pepper, bay leaf, 1 tablespoon each of sugar, salt, vegetable oil, vinegar and 1 teaspoon of salt.

Preparation:

First, the layout is done - spices, herbs, and then tomatoes - cut in half. You don’t need to put them in too tightly, but not loosely either.

Salt and sugar, oil and vinegar are poured into each container, everything is poured with boiling water. First, the jars are covered, boiled in boiling water for up to 20 minutes and canned immediately upon removal.

Tomatoes in their own juice

Tomatoes prepared according to this recipe are incredibly tasty, as they have both sourness and a pleasant taste. spicy aroma. Despite the high cost of such a recipe - after all, it requires previously preparing tomato juice, the recipe still deserves attention.

For this workpiece you need to prepare:

3 kg tomato – for juice;
3 kg tomatoes for rolling;
spices - dill, parsley, peppercorns.

Preparation:

Squeeze the tomatoes in a juicer and digest them with spices, salt and sugar in the amount of a tablespoon per liter.

Place tomatoes for rolling in a jar, add 2 pcs. pepper, pour boiling water for 20 minutes. Afterwards, drain the water and add tomato juice instead. Cover everything and roll it up.

Tomatoes with mustard

No less interesting recipe with mustard. Such conservation will be a real find.

To prepare a tomato in this way, you need to prepare a brine - boil water, adding sugar and salt at the rate of 30 grams per liter. Then put the tomatoes in a jar, add pepper and garlic, previously chopped. You also need to add dill, spice seeds, and 10 grams of dry mustard.

Everything is poured with boiling solution, sealed and laid out under a warm blanket for 15 hours.

End summer season- the beginning of autumn, the time when everyone begins active work on preparations. What methods are not used - from conservation to pasteurization and fresh preparations. Each method has its own history and adherents.

Let's celebrate! Homemade preparations are a wonderful treat for both family and guests. Regardless of the recipe chosen, tomatoes prepared in the fall are wonderful.

Salted, canned, pickled or lightly salted – tomatoes cannot be beat. Choose any of the proposed recipes - and the deliciousness that will be on the table will certainly delight you with its taste.

Marinated tomatoes do not need advertising. Every housewife who prepares for future use has her own favorite recipe such tomatoes. They can be made spicy, sour, sweet. It all depends on those spices and spice plants, which were added to the jar during canning.

Marinated tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, fried soup, from canned green tomatoes They cook rassolnik and solyanka.

Pickled tomatoes store better than cucumbers. Due to their natural acidity and the addition of vinegar to the marinade, they have virtually no bombing. But still, this type of preparation requires careful fulfillment of all requirements.

Marinated tomatoes: subtleties of preparation

Tomatoes of any degree of ripeness are suitable for canning: red, pink, brown and even green. They must be strong, without damage or dents. It is advisable to use fleshy varieties of tomatoes with thick skin, then the fruits will not burst during heat treatment and will not become soggy during storage.
Due to the large amount of juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skins of the tomatoes do not burst when pouring boiling water over them.
For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, add bell peppers, cucumbers, and onions along with tomatoes. bell pepper wash, cut in half, remove the seed chambers along with the seeds. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onion peel, wash, sometimes blanch for 2 minutes. The greens are sorted out, yellowed and rotten branches are removed, and thoroughly washed in several waters.
The safety of pickled tomatoes largely depends on the cleanliness of the container. The jars must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid in which water is boiling. Liter jars can be baked in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pan of water for 3-5 minutes.
Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you pack the tomatoes tightly, you will need about half the volume of the jar. That is, you can put 0.5-0.6 kg of tomatoes in a liter jar, 1.1-1.2 kg in a two-liter jar, and 2-2.1 kg in a three-liter jar. But this depends on the size of the tomatoes and their shape.
To calculate the quantity marinade filling, you need to place the prepared tomatoes in sterile jars along with spices and herbs. One jar will require marinade in half the volume of the container. A little water (200 ml per 1 liter jar) is added in case of spillage when pouring tomatoes, since the jars are filled with marinade so that it spills a little over the edge.
To measure the amount of water for the marinade more accurately, place the tomatoes with spices in jars and pour cold water. Then close the jar nylon cover with holes and pour the water into a measuring container. This is what they do with all banks. Then add a little water in reserve and add sugar and salt to this water. The remaining marinade can be used in next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
Tomatoes are filled with marinade to the very edge of the jars so that there is as little room for air inside as possible. The fact is that acetic acid Although it is a preservative product and inhibits the activity of many microorganisms, it is easily destroyed by mold fungi that multiply in the presence of air.
It is recommended to add vinegar to the jar just before sealing. It is advisable to use vinegar essence, because such canned food is of higher quality and is stored better.
Pickled tomatoes can be preserved both with and without sterilization, using double or triple fill. In the latter case, sanitation rules must be followed more carefully.

Tomatoes marinated in liter jars

Ingredients (for 10 liter jars):

tomatoes – 5.5-6 kg;
horseradish – 4 g;
green dill – 10 g;
dill seeds - a pinch;
parsley, celery – 5 g each;
red capsicum – 1.5 g;
bay leaf – 0.5 pcs.;
garlic – 2-3 cloves;
tarragon – 1.5 g;
marinade filling – 4.5-5 l.

For the marinade (per 1 liter of water):

salt – 50 g;
sugar – 40 g;
vinegar essence 70 percent – 20 ml.

Cooking method

Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. Firm tomatoes You don’t have to prick them: they won’t burst.
Wash the greens. Let the water drain.
Prepare sterile quart jars and lids.
Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
Pour it over the tomatoes in the jars.
Before adding the essence, decide what kind of tomatoes you want in the end: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water to the hangers of the cans. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Canned pickled tomatoes: recipe one

Ingredients (for 1 liter jar):

tomatoes – 500-600 g;
table vinegar 5 percent - 3-4 tbsp. l.;
onions – 1 small onion;
garlic – 1 clove;
black pepper – 3 peas;
cloves – 2 buds;
bay leaf – 1 pc.;
dill, basil, tarragon, celery – 15-20 g.

For the marinade (per 1 liter of water):

salt – 2 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method

Select tomatoes of similar size and ripeness. Wash in cold water, immediately removing the stem.
Prepare sterile jars with lids.
Pour vinegar into each jar and add all the spices. Then add the tomatoes. Greens can be distributed between the fruits.
To fill, pour water into the pan, add salt and sugar. Boil for a few minutes. Pour the hot marinade over the tomatoes. Cover the jars with lids.
Place in a saucepan with hot water. Sterilize in boiling water for 8 minutes. To prevent water from getting into the jars, it should only reach their hangers.
Remove jars from water and seal immediately.
Turn them upside down and cover them with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

tomatoes – 1.1-1.3 kg;
garlic – 5 cloves;
medium-sized onion – 1 pc.;
black peppercorns – 6 pcs.;
bay leaf – 2 pcs.;
dill - 2 umbrellas;
celery – 1 sprig;
horseradish - 1/4 sheet.

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar essence 70 percent – 1 tsp.

Cooking method

Select tomatoes of the same size. Wash them by tearing off the stems.
Pack tightly into sterile jars. Place spices and spices between them.
Fill the contents of the jars with boiling water. Wait 20 minutes. Place a nylon lid on the jar with holes through which pour this water.
Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Add salt and sugar. Boil for 5-10 minutes. Pour the boiling marinade over the heated tomatoes. Add essence.
Seal the jars with lids. Turn them upside down and wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

tomatoes – 2-2.2 kg;
bell pepper – 1 pc.

water – 1.5-1.6 l;
salt – 60 g;
sugar – 150 g;
9 percent vinegar - 2 tbsp. l.

Cooking method

Select ripe tomatoes. Wash them and remove the stems.
Wash the bell pepper, cut in half, remove the seeds. Cut into slices lengthwise.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Distribute the pepper between them.
Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
Close the jar with a nylon lid with holes (or one specially purchased at the store). Drain the water through them into the pan. Add salt and sugar as required. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour it over the tomatoes.
Cover with sterile lids and seal tightly.
Turn it upside down, wrap it in a blanket, and leave until completely cool.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

tomatoes – 2 kg;
hard, ripe apples – 1-2 pcs.;
sweet bell pepper – 1 pc.;
parsley - 1 sprig.

For the marinade:

salt – 1 tbsp. l.;
sugar – 5 tbsp. l.;
vinegar essence – 1 tsp.

Cooking method

Select medium-sized, oblong-shaped tomatoes. Wash in cold water, remove the stems.
Wash the apples. Cut in half and remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, place them in slightly acidified water.
Wash the pepper, cut in half, remove seeds. Rinse the parsley under running water.
Prepare sterile jars. Wash the lids with soda and boil for 5 minutes in water.
Place tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour boiling water over the tomatoes and let sit for 5-10 minutes.
Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes and then pour it over the tomatoes.
Seal immediately with sterile caps. Turn the jars upside down and cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

green tomatoes– 2-2.2 kg;
garlic – 1 head;
carrots – 0.5 pcs.;
bell pepper – 1 pc.;
parsley - 1 sprig;
black peppercorns – 10 pcs.

For the marinade:

water – 1.5 l;
salt – 1.5 tbsp. l.;
sugar – 0.5 tbsp;
vinegar 6 percent - 4 tbsp. l.

Cooking method

Select green tomatoes of the same size. You shouldn’t marinate the small ones too much, because they can become bitter. It is best to preserve light green tomatoes that are already about to turn pink. Wash them in cold water while removing the sepals.
Divide the garlic into cloves and peel off the husks. Wash under running water. Cut into slices.
Peel the carrots, wash them, cut them into slices.
Wash the bell pepper, cut in half, remove the seeds. Cut into wide strips.
Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
Prepare sterile three-liter jars. Place carrot slices and peppercorns on the bottom. Fill the jar with tomatoes. Place strips of pepper and parsley into the voids.
Pour boiling water over the tomatoes, cover with lids and let sit for 25-30 minutes.
Prepare the marinade. Pour enough water into the pan, add salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
Pour the water from the cans of tomatoes through the lid with holes, and instead pour in the boiling marinade.
Close the jars with sterile lids and seal immediately. Turn it upside down, wrap it in a blanket, and cool.

Marinated tomatoes for the winter: recipe with photos

List of ingredients for 1 liter jar:

500-600 g tomatoes.

For 1 liter of marinade:

50 g salt;
25 g sugar;
3 tbsp. vinegar 9%;
a couple of cloves of garlic;
5-6 peas of allspice and black pepper;
Bay leaf.

Preparation:

1. Sort through the tomatoes, choose dense, strong fruits; they should not be overripe, but only ripe or slightly underripe. Wash thoroughly with running water, remove the tails.

2. Wash the jars thoroughly and sterilize them by placing them over a pan of boiling water. Dip the lids into boiling water for a few seconds. Place a bay leaf (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar).

3. Fill the jars with tomatoes to the very top, compact them tightly so that later there is not too much empty space in the jars.

4. Pour boiling water over the vegetables in the jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the cans into a saucepan, add salt, sugar, place on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Pour boiling brine over the tomatoes in jars and seal with sterile lids. Place the tomatoes, marinated for the winter, with their lids down and wrap them in a blanket until they cool completely.