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
In order not to waste time washing a large number of 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, and peas. allspice, carnation 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 this amount heat treatments The result 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
It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes, you also need to stock up good recipes canning tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.
I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and successful recipes are available in every culinary notebook.
And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.
Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.
Finger-licking pickled tomatoes for the winter
Are you looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple fill. Recipe with photo.
Salted tomatoes for the winter in jars according to my grandmother's recipe
Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes were nylon cover for the winter they remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. Step by step recipe see from photo.
Korean tomatoes for the winter
My recipe for delicious Korean tomatoes for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with spicy taste spices and crispy carrots. How to cook, see.
Satsebeli sauce for the winter
I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I won't claim that this is the recipe. classic sauce satsebeli for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.
Homemade tomato juice for the winter with bell peppers
Do you need delicious tomato preparations for the winter? During the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and fits perfectly with meat dishes(kebabs, steaks), for pizza, etc. See the recipe.
Marinated tomatoes “Classic” (without sterilization)
You can see the recipe for marinated “Classic” tomatoes without sterilization.
Marinated tomatoes with celery for the winter
I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see.
Tomato slices for the winter with onions
I wrote how to cook tomatoes in slices for the winter with onions.
Sweet pickled tomatoes for the winter (triple filling)
I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell peppers: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.
Salted tomatoes for the winter
You can see a proven recipe for salted tomatoes for the winter.
Canned tomatoes with citric acid
Recipe for canning tomatoes with citric acid, you can see .
Homemade ketchup for the winter “Tomato”
How to cook homemade ketchup for the winter “Tomato”, I wrote.
Tomatoes in tomato juice for the winter
You can see how to cook tomatoes in tomato juice for the winter.
Tomato slices for the winter with parsley
I wrote how to prepare sliced tomatoes for the winter with parsley.
Canned cherry tomatoes with grapes (no vinegar)
You can view the recipe for canned cherry tomatoes with grapes.
Adjika with horseradish for the winter “Special”
I wrote how to prepare special adjika with horseradish for the winter.
Delicious adjika from tomato
You can see the recipe for making adjika from tomatoes
Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid
How to cook canned tomatoes cherry with grapes and bell pepper for the winter, with citric acid, you can look.
Homemade ketchup for the winter
I wrote how to make delicious, aromatic, and thick homemade ketchup for the winter.
Tomatoes in their own juice for the winter: the simplest recipe!
How to cook tomatoes in own juice for the winter, you can look.
Spicy tomatoes in their own juiceWith damn
It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.
Marinated tomatoes slices in Portuguese style
These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See recipe with photo.
Delicious salad with beans and tomatoes for the winter
You can see how to prepare a salad with beans and tomatoes for the winter.
Adjika sweet and sour with apples
How to cook sweet and sour adjika with apples, I wrote.
Pickled tomatoes – great snack in the winter season. Today there are a large number of recipes for canning tomatoes, so every housewife can choose the most suitable one. In this article you can find the most popular and delicious recipes, which will help you preserve tomatoes with minimal time.
Canning tomatoes, recipes
Most often, tomatoes are pickled in three-liter jars. Wash the prepared bottles and caps thoroughly. After this, they need to be sterilized in a way convenient for you.
Chop the dill, horseradish and other herbs and place in the bottom of the jar. Wash the tomatoes and place them in prepared bottles. In addition to the tomatoes, you can add sweet or bitter peppers, garlic, onions, carrots, then your preservation will not only be varied, but also beautiful.
Pour boiling water over the tomatoes in the jars and leave for 10 minutes. Then drain the water and boil again. If you store the tomatoes in the cellar, you can fill them with water a second time and roll them up, but if the tomatoes will be in a warm room all winter, then it’s better to roll them up with a lid for the third time. Before the third time, add 6 tablespoons of salt, 5 tablespoons of sugar and 150 ml of vinegar into the jar.
Roll up the jar, turn it upside down and wrap it in a blanket.
Canned tomatoes without sterilization
if you have liter jars and you bought small tomatoes, then try rolling them up next recipe. Prepare the jars and sterilize them along with the lids. Place the greens on the bottom as usual. Wash the tomatoes well and cut off the stem. You need to insert a clove of garlic into each tomato. Place all the tomatoes prepared in this way into a jar and pour boiling water over them for 10 minutes. After this, drain the water and prepare the brine.
For a liter brine jar you will need 50 grams of salt, 150 grams of sugar, 50 grams of vinegar, an umbrella of dill, currant leaves, 5-7 black peppercorns and 5-7 cloves. Boil the marinade and pour it over the tomatoes. You don't need to sterilize the tomatoes because this recipe doesn't make them explode. So just roll up the lids, turn them over and wrap them up. After 2 days, take the canned tomatoes to the pantry or cellar.
If you want to preserve this recipe tomatoes in three-liter jars, then do everything exactly the same, just increase the amount of ingredients for the marinade by 3 times.
Canning green tomatoes. Getting ready for winter
Wash green tomatoes and prepare the herbs, garlic, peppercorns. Place all ingredients, including tomatoes, in a three-liter bottle. You will need to make the marinade in a separate container. To do this, take 1.5-2.0 liters of cold boiled water and dissolve 75 grams of salt in it.
After this, pour the marinade over the tomatoes and leave them to sour. You can close it with a plastic lid, the main thing is that green tomatoes stayed in a warm place and stood for 3-4 days. Place a plate or tray under the jar so that the marinade can flow freely when salting. You can add spices to the brine to your taste, and add hot pepper to the jar.
After 3 days, cut a piece from one tomato and try it. Must taste sour barrel tomatoes. If the tomatoes are pickled, pour the marinade into a container, boil and pour it over the tomatoes. All that remains is to roll up the green tomatoes with a lid. You can also store green tomatoes in the refrigerator or cellar under a plastic lid, then you don’t have to boil the brine and roll up the lids on the jars.
Canning tomatoes. Recipes and photos
That's why simple recipe You can preserve whole tomatoes or cut them into halves. Preservation turns out very tasty - real jam! You will need about 3-3.5 kg of tomatoes, a couple of onions, a couple of heads of garlic, a glass vegetable oil. For the marinade you need: 1 liter of water, 50 ml of vinegar, 0.5 cups of sugar, one spoon of salt, black peppercorns.
Cooking method:
Wash and steam sterilize the jars. Place garlic, herbs, and heated vegetable oil at the bottom, at the rate of 20 ml per one liter jar. To soak the tomatoes in the marinade, they need to be pierced with a toothpick. After this, the tomatoes are placed on the greens.
If you have large tomatoes, don't be afraid, cut them in half. Cut the onion into rings and place the tomatoes on them.
Mix all ingredients for marinade except vinegar. Boil the marinade, and after removing it from the heat, you can add vinegar. Pour the hot marinade over the tomatoes. Now they need to be sterilized for 15 minutes. Roll up the jars with lids, turn them over and wrap them up.
Canning red tomatoes in their own juice. Recipe
In order to preserve tomatoes in tomato juice, you will need to sort large and small tomatoes. You will need approximately 3 kg of large and 2 kg of small tomatoes. For one three liter jar you need 2 tablespoons of salt and 2 tablespoons of sugar. You can choose seasonings to your taste, but most often they use cinnamon, allspice and peas.
You need to cut off the stem of the tomato and insert a clove of garlic into the center of the tomato. Prepare all small tomatoes in a similar way and place them in jars, and large ones - grind them into a tomato grinder or in a blender.
Boil tomato juice and add salt and sugar to taste. Pour the tomatoes into the jars and sterilize for about 15 minutes. Then roll up the jars with lids and wrap them in a blanket.
Watch the video: Tomatoes in their own juice, a recipe for preparing them for the winter
– The best way cook delicious snack without GMOs and chemical preservatives. We hope that our article is on the topic: Canning tomatoes. Recipes with photos was useful, and this season you will have time to make delicious and useful preparations for the winter.
In a few weeks it will be autumn. If you have not yet managed to prepare tomatoes for the winter, you have one last chance to do so. When you go to the market, you will probably find ripe tomatoes there. To enjoy them in winter, many housewives use various ways workpieces - pasteurization, sterilization and repeated filling with hot water.
Regardless of the recipe, the main thing is to follow the cooking technique. Then the jars won't explode and the tomatoes won't spoil.
When preparing tomatoes using the canning method, be sure to use various spices. The most commonly used are currant leaves, hot red pepper, black peppercorns, dill, garlic, parsley, tarragon, Bay leaf.
It’s not for nothing that tomatoes are popular in Russia. After all, it is very tasty and nutritious vegetable, which is rich in vitamins B1, B2, PP, C, K. Also contains healthy carotene and group minerals- salts of potassium, phosphorus and iron.
Doctors advise eat tomatoes more often people suffering from metabolic disorders. It is also good to eat them when you are sick. of cardio-vascular system. Tomatoes contain pectin substances, which help normalize cholesterol levels in the blood and also help slow down the growth of bacteria.
If you follow the preparation rules, pickled tomatoes can be stored for many months, even in an ordinary apartment. Over time, they produce a lot of lycopene, which helps prevent the development of oncological diseases. Do not forget that not only the tomatoes themselves are tasty, but also the marinade in which they are in the jars.
Canning Rules
First of all it is necessary to prepare the jars. First, you need to wash them thoroughly with a stiff brush and soda, dry them, and then turn them upside down on a towel to drain off the moisture. Before placing tomatoes, onions, peppers, etc. in them, the jars need to be doused with boiling water again. Don’t forget about the lids - they also need to be washed well with soap or soda, rinsed with running water, and then transferred to an iron bowl with hot water and boiled for 15-20 minutes.
It is best to boil the lids right before marinating the tomatoes. Please note that they should remain in the same water for no more than 2 hours. If you do not have enough time to prepare the contents of the jars, then you will have to boil the lids again for 5 minutes.
When you have everything ready, you can do tomatoes. They are washed thoroughly in warm water, thoroughly clean from dirt and dust, and then rinse again.
During canning, pay special attention to sorting tomatoes. It is not recommended to place tomatoes of different varieties and degrees of ripening in one jar. Therefore, try not to mix red with green, or pink with brown. Before you start canning, divide the tomatoes into ripe, green and brown. You should also sort them by size into large, small and medium.
The most suitable for preservation for the winter are medium and small sized tomatoes (cherry). They have excellent taste and visual qualities. But large tomatoes should not be used. They are best suited for making juice for pouring. Choose tomatoes for canning very carefully - they should not have spots, defects, cracks or stems.
Try to use medium-ripe fruits for winter harvesting. This way you will be sure that they will not burst later. To avoid cracking, it is useful to prick the fruit at the location of the stalk with a wooden needle.
Before canning, you can peel the tomatoes or use them as is. Necessarily blanch the fruit for 2 minutes and cool. This operation will help you without special effort peel them off and kill all germs.
For preparing vegetables for the winter according to recipes experienced housewives You can use any glass container you have. Before placing the fruit, it is sterilized over steam for 10 minutes. After blanching, the tomatoes are placed in jars in an even layer. Next, you can begin sterilization or use the hot pour method.
Sterilization method
When the tomatoes are in the jar, they can be filled with the prepared filling, heated to 100 degrees. After this, they are covered with sterilized lids and start to warm up. This procedure will help destroy the last remaining microorganisms in the fruit. This is precisely the essence of the sterilization method.
Jars of vegetables prepared for the winter are sterilized in a large container. You must first place a towel or thin wooden board on the bottom. It will not allow the jars to hit the container while the water is boiling. After this, you can place the cans of tomatoes themselves on a board or towel.
Further You can pour water into the container. There should be enough of it so that its border is 2-4 cm below the neck of the jars. After this, the pan can be placed on the stove. The beginning of sterilization is considered to be the moment when the liquid in the container with the jars boils. The duration of the procedure depends on the volume of jars being sterilized - for 3-liter jars it is 25 minutes, for liter jars - 15 minutes, and for half-liter jars - 10 minutes.
When all the jars are sterilized, they are taken out of the container, rolled up, after which they must be shaken thoroughly and turned upside down. Next, they are transferred to a dark place, wrapped in a blanket and left to cool slowly.
Hot pour
The main advantage of this method is that tomatoes retain their appearance much better. For it, it is better to take whole fruits rather than cut into slices.
First you need to rinse the jars with moderately hot water, after which they are doused with boiling water. Only after completing these steps can you fill them necessary ingredients- tomatoes, peppers, onions, etc. Next, they begin to carefully pour boiling water into the jars with fruits and let them stand for 2-3 minutes. Then the water is drained, after which boiling water is poured again. After waiting the same amount of time as the first time, the water is drained, and then the cans of tomatoes are poured again, but now hot pour(marinade), after which they are rolled up.
Simple recipe
Preparing delicious sweet tomatoes for the winter using the canning method is very simple. There are many recipes that any housewife can do. Canned tomatoes Perfect addition to any dish. We present below one of these recipes, for which you don’t have to prepare a marinade. All ingredients are indicated per three-liter jar:
Cooking method:
- Sort the tomatoes. For pickling, it is recommended to take red or brown fruits with dense flesh that are not seriously damaged. Next, they are washed under running water and allowed to dry. After this, the tomatoes are selected by size.
- Place the ingredients at the bottom of the prepared jars - bay leaf, pepper, onion, garlic and herbs. After this, you can begin to fill them with fruits.
- When everything is prepared for sterilization, the jars of tomatoes are poured with boiling water. After 3 minutes, the water is drained. This procedure must be repeated two to three more times.
- Place salt and vinegar in jars and add boiling water. After this, they can be rolled up with lids. Next, proceed as usual - the jars are shaken and turned over, and then rolled up in a blanket, transferred to a dark place and allowed to cool slowly.
Other cooking options
This method is also very popular among housewives. With its help you can quickly make delicious tomato preparations , and the fruits will retain their taste and shape. Using this method, you can can not only tomatoes, but also cook others. delicious dishes- lecho, adjika and ketchup with your favorite seasonings.
Here is a simple recipe for preparing food for the winter. delicious tomatoes by sterilization method. For him you you will need the following products:
Preparing pickled tomatoes without sterilization
- Take thoroughly washed liter jars and put in them garlic, previously cut into halves, cloves, peppercorns, half a bunch of parsley. You can add an onion head here.
- Then we deal with tomatoes. Each fruit should be washed thoroughly and a hole should be made during the day using a toothpick.
- After the fruits are punctured, they are placed in a jar in dense rows.
- Once the jars are filled to the brim, add seasonings - a little sweet pepper and the remaining amount of parsley.
- Now take a saucepan or kettle, pour clean water and set it to boil. Place the cans of tomatoes in a bowl and pour boiling water into it to the very top of the neck.
- Now the jars need to be covered metal lids and let stand for 15 minutes.
- Then you need to take a small saucepan and pour 1.5 liters of clean water into it.
- When the water boils, make the marinade. Add salt, sugar and let it simmer for about 5 minutes.
- Now you can drain the water from the cans, we don’t need it. We take the prepared marinade and pour it over our tomatoes a second time, add vinegar and roll up the jars with sterilized metal lids.
- We transfer the jars to a dark place, wrap them in a warm blanket and let them cool slowly.
- After this, we keep our tomatoes in a warm room.
Pay special attention to the choice of tomatoes that you will pickle - they should be medium or small in size, without damage, brown or red in color. During conservation, strictly follow the sequence of steps. Then you can be sure that in winter your table will have tomatoes of the type and taste that you wanted.
Attention, TODAY only!
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.
- They have a large amount 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.
Loading...