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Canned red tomatoes. Salting tomato for the winter

If you are from Slavic culture, you are probably already familiar with the taste of pickled (canned) tomatoes. There are many pickling recipes and they differ not only in the use of various spices, but also in the use of fruits. different varieties and varying degrees of maturity.

Jars with beautiful, fragrant tomatoes remind us in winter of a warm, colorful summer and become a wonderful addition to any dishes of the festive and everyday table.

In order to pickle tomatoes for the winter, it is necessary to choose only the highest quality, beautiful, elastic and undamaged fruits. Another important feature is the size of the tomatoes. They should be pretty much the same.

Delicious pickled cherry tomatoes for the winter

Almost every hostess tries to close as many delicious pickles as possible for the winter in order to pamper herself and her loved ones with the taste of summer in winter. If you want to preserve tomatoes at home, but do not know how to do it, I bring to your attention a very tasty and simple recipe. Now you will have a good opportunity to save tomatoes for the winter.


Ingredients for three 1.5 liter cans:

  • Cherry tomatoes - 3 kg.
  • Bulgarian pepper - 2 pcs.
  • Onions - 2 pcs.
  • Garlic - 3-4 cloves (large)
  • Bay leaves - 3-6 pcs.
  • Chili pepper - 1 pc.
  • Black pepper (peas) - 10-12 pcs.
  • Allspice - 6-9 pcs.
  • Vinegar 9% - 6 tbsp l.
  • Salt - 3 tbsp. l.
  • Sugar - 6 tbsp. l.
  • Umbrella dill - 9 pcs.
  • Currant leaves - 12 pcs.
  • Cherry leaves - 9 pcs.
  • Horseradish leaves - 3 pcs.

Marinade 1.5- liter jar tomatoes:

  • Sugar - 2 tbsp. l.
  • Salt - 0.75 tbsp l. (no slide)
  • Vinegar 9% - 2 tbsp l.

Marinade for a 3-liter jar of tomatoes:

  • Sugar - 4 tbsp. l.
  • Salt - 1.5 tbsp l.
  • Vinegar 9% - 4 tbsp l.

Preparation:

For of this recipe cherry tomatoes are used, but you can make from any other variety. The main thing is that the sizes of the tomatoes are approximately the same.

1. The first step is to wash the cans with baking soda and dry them. At the bottom of each jar we put dill umbrellas, chopped garlic cloves, onions, cut into half rings, a small piece of chili pepper (without seeds, otherwise the tomatoes will taste very bitter), bay leaves, currant leaves, cherries and horseradish, allspice and black pepper.

It is not necessary to sterilize the jars, since we will fill them with boiling water.


2. Next, we have the tomatoes. Before we start putting them in jars, we need to make several pricks with a toothpick at the stalk of each fruit. This method allows you to keep the tomatoes intact, the skin does not burst. We do not fill the jar completely, since we need a place for peppers and herbs.


3. Now we cut bell pepper strips and lay along each can in a circle. Put one more dill umbrella and a couple of currant leaves on top.

If there is still room in the jars, fill it with tomatoes, because during the harvesting process, they will settle.


4. Now you need to pour boiling water over the jars. It is necessary to ensure that water gets on the tomatoes, otherwise the bank will burst. Cover the jars with boiled lids and leave for 10-15 minutes.


5. Then pour the water back into the pot. Next, we will prepare a marinade from this water. To do this, add here 6 tbsp. l. sugar, 3 tbsp. l. salt without a slide and bring to a boil.


6. Before pouring the boiled marinade into jars, add 2 tbsp to each jar. l. 9% vinegar. We close it tightly with metal lids, turn it upside down and wrap it with a warm blanket.



You can also add a pinch of cinnamon if desired. Tomatoes are beautiful, aromatic and very tasty. Bon Appetit!

Tomatoes "in the snow" with garlic and vinegar without sterilization - recipe for 1 liter jar

Such an interesting name of this preparation is simply explained: the role of "snow" is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly, because you do not have to spend a lot of time on sterilization. I recommend paying attention to this recipe for all fans of original tomato preparations.


Ingredients per liter jar:

  • Tomatoes - 400-500 gr.
  • Garlic (chopped) - 2 tsp
  • Peppercorns - 3 pcs.
  • Mustard (beans) - 0.5 tsp
  • Sugar - 3 tbsp. l.
  • Salt - 1 tbsp l.
  • Vinegar 9% - 2 tbsp l.

Preparation:

1. Put tomatoes in clean jars and pour boiling water over them. Cover with boiled lids and leave for 10-15 minutes.


2. Then pour the water into a saucepan, add salt, sugar and bring to a boil. Before pouring the marinade over the tomatoes again, add chopped garlic, mustard, peppercorns and vinegar to each jar. We roll up the cans, turn them upside down, cover them with a warm blanket and leave them until they cool completely.


How to prepare tomatoes in 3 liter jars for storage in an apartment

If you live in an apartment and are thinking of how best to prepare tomatoes for the winter: pickle or pickle, it is better to choose pickling. Such tomatoes are perfectly stored in the apartment all winter if they remain.


Ingredients for a 3 liter jar:

  • Tomatoes
  • Salt - 3 tbsp. l.
  • Sugar - 5 tbsp. l.
  • Vinegar 9% 3 tbsp. l.
  • Umbrella dill - 2-3 pcs.
  • Bay leaf - 2 pcs.
  • Horseradish root - 50 gr.
  • Garlic - 2-3 cloves

Preparation:

1. First of all, sterilize a clean jar, wash and cut the tomatoes in half (cut the stalks), clean and chop the garlic and horseradish root. At the bottom of the jar, place the dill, bay leaf, halved garlic cloves and chopped horseradish root. Next, cut the tomatoes down.


2. Wash the lid and keep it in boiling water for 5 minutes. Pour 1.5 liters of water into a saucepan and bring to a boil.


3. When the water boils, add sugar, salt to it and boil for a couple of minutes to completely dissolve the bulk.


4. Then pour vinegar into a jar with tomatoes and marinade in a thin stream so that the jar does not burst. We cover our glass container with a lid.


5. Pour cold water into a high saucepan, put a piece of cloth on the bottom so that the jar does not burst and carefully place the jar. Bring water in a saucepan to a boil, reduce heat and leave to sterilize for 15 minutes. We take out the jar from the pan, add the brine to the top, cover with a lid and roll up.


6. Turn it upside down and leave to cool completely. Such tomatoes can be safely stored in an apartment.


Tomatoes "Tsarskie" canned for the winter

From year to year, diligent housewives turn home canning into an art, replenishing their cookbooks... I want to offer you one more good recipe fragrant, tender and sweet tomatoes that will always come in handy in winter. Gourmets appreciate and love them for their spicy, extraordinary taste. The ratio of ingredients is indicated for a can of 3 liters.


Ingredients:

  • Small tomatoes - how much will settle in the jar
  • Carnation buds - 3-4 pcs.
  • Allspice - 4 peas
  • Umbrella dill - 3 branches
  • Hot pepper - a ring of about 5 mm.
  • Bay leaf - 2 pcs.
  • Bulgarian pepper - 1 pc.
  • Salt - 2 tbsp. l.
  • Granulated sugar - 1/2 tbsp.
  • Vinegar 9% - 50 gr.
  • Garlic - 1 medium head

Preparation:

1. We select tomatoes even in shape for canning. We wash them thoroughly and pierce them with a sharp toothpick at the stalk so that they do not burst from hot water.


2. Put green bell pepper, clove buds, dill, sweet peas and rings in a prepared, sterilized jar on the bottom. hot pepper... We lay the fruits neatly, pour boiling water over them. We leave the workpiece to cool so that the water becomes warm.


3. Having stood the time, pour the liquid from the jar into the pan, add salt and sugar to it, and cut the garlic and vinegar into the jar. As soon as the brine boils, immediately pour the tomatoes in a thin stream. We roll up the pickles and place them under the blanket so that the cooling process takes place gradually.


Lick your fingers green tomatoes in jars

Canned tomatoes according to this recipe are sweet and sour, crispy and tasty. They are perfect as a stand-alone snack or salad with herbs with potatoes or meat.

Ingredients:

  • Green tomatoes - 1.3 kg
  • Garlic - 8 cloves
  • Carnation - 4 buds
  • Black peppercorns - 10 pcs.
  • Allspice peas - 10 pcs.
  • Mustard seeds - 1 tsp
  • Bay leaf - 2 pcs.
  • Water - 750 ml.
  • Salt - 1 tbsp l.
  • Sugar - 3 tbsp. l.
  • Table vinegar - 100 ml.
  • Parsley - 5 sprigs
  • Dill - 5 branches

Pickled tomatoes with citric acid

If you don’t like to spend a lot of time on canning, then this wonderful appetizer of pickled tomatoes with citric acid and basil will suit you. The entire harvesting process takes a minimum of time and you will have delicious pickled tomatoes in a jar.


Ingredients for a 1.5 liter can:

  • Tomatoes (Cherry and yellow plum)
  • Basil purple - 1 sprig
  • Bay leaf - 1 pc.
  • Allspice (peas) - 2-3 pcs.
  • Cloves (bud) - 2 pcs.
  • Citric acid - 0.5 tsp
  • Sugar - 2 tbsp. l.
  • Salt - 1 tbsp l.

Preparation:

1. Place basil, bay leaves and allspice on the bottom of a clean sterilized jar. Next, fill the jar with tomatoes.


2. After we put the tomatoes in the jar to the brim, pour boiling water over them. Cover with a lid and let stand for 15-20 minutes until it cools.


3. After the time has elapsed, drain the water from the jar into the pan. Add sugar (2 tbsp. L.), Salt (1 tbsp. L. Without a slide) and citric acid (0.5 tsp. L.). We put the saucepan on the fire, bring to a boil and let it simmer for 1-2 minutes to dissolve the spices. Then pour the marinade into a jar of tomatoes. Cover with a lid and roll it up. Turn the glass container upside down, cover and leave until it cools completely.


We prepare pickled tomatoes with vegetable oil and onions

This recipe for pickled tomatoes will not only diversify your preparations for the winter, but will also delight your eyes and taste. Tomatoes are so delicious that you will lick your fingers.


Ingredients:

  • Red tomatoes - 1.5 kg.
  • Dill and parsley
  • Bay leaf - 3 pcs.
  • Black peppercorns - 9 pcs.
  • Garlic - 3 cloves
  • Onions - 5 pcs.
  • Salt - 1 tbsp l.
  • Sugar - 2 tbsp. l.
  • Vegetable oil - 1.5 tbsp. l.
  • Vinegar 9% - 3 tbsp l.
  • Liter cans - 3 pcs.

Preparation:

1. First, prepare the jars; they need to be washed well, rinsed with boiling water and dried on a clean towel. Peel and cut the onion into rings. Put parsley and dill at the bottom of dry jars, one clove of garlic for each jar and one bay leaf and three black peppercorns with peas.


2. Now lay the clean, dried tomatoes and onion rings in layers.

If the tomatoes are large, they can be cut in half or in quarters.


3. Put 1.5 liters of water on the fire and bring to a boil. Pour gently into the jars so that the jars do not burst. Pour boiling water over the lids for five minutes. Cover the jars with clean, heated lids and leave for ten minutes. The remaining water in the pot is no longer needed.


4. After 10 minutes, pour the water from the cans into the pot. Bring to a boil and pour over the jars again, leave them for 10 minutes. After the allotted time, pour the water from the cans into a saucepan, add salt (1 tablespoon) and sugar (two tablespoons), bring to a boil. Remove from heat, pour in 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. We tighten the jars with lids or roll them up.


5. Turn them upside down and cover with a blanket until they cool completely. Pickled tomatoes are ready!

Sweet tomatoes with carrot tops

This recipe for harvesting tomatoes differs from the usual ones in that only carrot tops are added from the seasonings. It gives the tomatoes a special flavor. The marinated appetizer turns out to be moderately salty, moderately sweet, and most importantly, very tasty.

Delicious and quick recipe for marinated appetizer with aspirin

This pickled tomato recipe is the quickest. Just pour boiling water over the tomatoes and roll them up. Tomatoes are produced as barrel tomatoes and are very tasty.


  • Tomatoes
  • Garlic
  • Peppercorns
  • Salt - 1 tbsp l.
  • Sugar - 2 tbsp. l.
  • Vinegar - 50 ml.
  • Aspirin - 3 tablets

Preparation:

At the bottom of the sterilized jar, place the washed and dried horseradish leaf, clean and dry tomatoes, peppercorns, garlic cloves, salt, sugar, vinegar and crushed aspirin tablets. Pour boiling water over everything, cover with a lid and roll up. Turn the jar upside down, cover with a blanket and leave it there for a day.


Pickled tomatoes with honey and onions

A very interesting recipe for sweet tomatoes, in which an unusual combination of sweetness and bitterness can cause confusion. But doubt will disappear as soon as you eat them for the first time and in the next season of harvesting, you will definitely return to this peculiar recipe.


Ingredients for three 0.5 liter jars:

  • Tomatoes - 500-600 gr .. (depending on the tomato)
  • Bulb onions - 1-2 pcs.
  • Garlic - 1-3 cloves
  • Bay leaves - 1-3 pcs.
  • Black peppercorns - 9 pcs.

For 1 liter of brine:

  • Salt - 4 tsp
  • Apple cider vinegar - 4 tsp
  • Honey - 4 tbsp. l.

Cooking process:

Before you start harvesting, make sure that the tomatoes are room temperature... If you keep them cold, they will burst.

1. First of all, we need to wash, dry and chop the tomatoes with a toothpick at the stalk. Peel and cut the onion into rings.


2. Put chopped garlic, black pepper and bay leaf into clean steamed containers. Then lay small tomatoes and onion rings in layers. Fill with boiling water, cover with sterilized lids and leave for 10 minutes.



2. Drain the water from the cans into a saucepan and add salt to it. We put on fire and bring to a boil. As soon as the solution boils, add honey, vinegar to it and mix. Pour the prepared tomatoes in a jar with it. We close the cans tightly or roll them up with a key, turn them upside down, cover and leave until they cool completely.


A refrigerator or a cool cellar can be used to store canned tomatoes.

Marinate tomatoes for the winter with mustard seeds

Tomatoes according to this recipe are very tasty with a piquant aftertaste that mustard gives. They can be served as a separate snack or as an addition to the main course.


Ingredients for a 3 liter jar:

  • Tomatoes
  • Bulgarian pepper - 1 pc.
  • Carrots - 4-5 pcs. (shallow)
  • Garlic - 2-3 cloves
  • Dill umbrellas - 3-4 pcs.
  • Currant leaves - 3-4 pcs.
  • Bay leaf - 4 pcs.
  • Black pepper (peas) - 6-8 pcs.
  • Mustard (seeds) - 1 dec. l.
  • Citric acid - 1/3 dec. l.

Brine for 1 liter of water:

  • Salt - 2 tbsp. l.
  • Sugar - 1 tbsp. l.

Preparation:

1. Put currant leaves, bay leaves, dill umbrellas, tomatoes, carrots on the bottom of a clean and dry jar, and on top we leave a place for pepper, dill umbrellas, and bay leaf cut into slices.


2. Fill the contents of the jars with boiling water, cover with boiled lids and leave for 30 minutes.


3. After the specified time, pour the water into the pan and prepare the brine. To do this, add salt, sugar and bring to a boil. Before pouring the marinade into the jar, add citric acid, mustard seeds and black pepper to it. We cover with a lid and send to sterilize in a water bath for 10 minutes. Then we take out the jar and roll it up. Turn it upside down, cover and leave to cool completely.

After you are done canning the tomatoes, let the jars sit untouched for 30 days before opening the jar. During this time, the tomatoes will be saturated and enriched with the aromas of spices and herbs. They go well with any potato dish(especially fried potatoes), any pasta dish, pilaf, meat dish etc.

I wish you great blanks and let me know what you think of the recipes I shared with you today. I would love to hear about your canning experience.

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

The right choice is the key to success

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

We are looking for the desired line on the bag. Purpose: salad variety. That is, such tomatoes are good for spinning in adjika, sauces, lecho, ketchup. They will make beautiful tomato juice... But for conservation as a whole, such a variety is unsuitable. The fruits will be soft, creeping into an unappetizing slurry, and the taste will leave much to be desired.

But if it says on the bag: suitable for long-term storage and preparation, then we can safely preserve tomatoes. They will remain firm, firm and magical in taste.

What to do for those who do not have a vegetable garden and only buy tomatoes for spinning? You shouldn't buy them at the store. Often, they are covered there with a good layer of edible wax, so they can be stored for months. And even in the very season, in July, you run the risk of running into tomatoes ripe in February.

For a purchase, we boldly stomp into the market. And already there we choose the right one. Don't ask the salesperson what the fruit is good for. In an effort to sell the product, he will tell you that only he has best tomatoes worldwide. Just ask him to cut, or it is better to break one fruit. And look carefully: there is too much juice released - the tomato is not very suitable for spinning as a whole. Large seed chambers also speak of this. The pulp is thick, fleshy, there is practically no juice - so we take the right amount and proudly drag home. Why drag? Because they 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 of interest to us is the color and size of the vegetables. Nowadays, genetics is advancing by leaps and bounds. Few are surprised with brown, black or striped tomatoes. Yellow and orange are also far from a curiosity. No doubt, in fresh salad they look original on the table. But during conservation they behave completely unpredictable. Even an unflattering jar can cause a lot of unpleasant moments. An unpleasant smell or a smear in a cloudy brine - did they achieve this by standing for hours over the banks?

All tomatoes are suitable for conservation, but the most delicious and aromatic ones are red. Rosy fruits are also good. Leave the orange, yellow and black-fruited 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 canned chopped vegetables. This can be done, but the brine will be cloudy and the pulp will be watery. The slicing does not affect the taste at all.

Large egg or a little more walnut- beautifully 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? And the meaning of this lesson? If only from nothing to do. Because during heat treatment, boiling water does not count with the size, it scalds all vegetables equally. Marinade also does not walk with a caliper and a notebook, but soaks 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 hostesses in a conversation with her friends has never said at least once - tomatoes are good in winter, but how do you think about sterilization? And immediately before my eyes is a picture: summer, it's hot outside, there is a puff of steam in the kitchen, jars, lids, and water for pouring are boiling. And in the evening, squeezed like a lemon, the woman lies in a layer with a cold towel on her forehead.

Down with the old-fashioned methods! Give us civilization! You can quickly sterilize jars up to 1 liter in the microwave. Why are they so small? And pour a three-liter canister into cherry too? Or a man who lives alone, why should he have such huge vessels?

Therefore, pour 3-5 cm of water into jars, set the microwave on the plate, turn on the maximum mode for 5 minutes. We leave to do our business. Or prepare the next batch of containers.

It boiled over, took out sterile jars, threw it on 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 to do for those who simultaneously canning a large batch of vegetables? Warming up over the kettle will torment you. A healthy bottle with a microwave will not fit. The best helper will help out - the oven! In it, darling, right into the cold one, we put the washed containers. Then we forget for 12-14 minutes at a temperature of 120 ° C. After that, carefully take out with mittens 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 well-stiff baking soda brush to scrub the inside and outside of the cans. Preferably with hot water. Pay special attention to the necks. Then rinse thoroughly and can be used.

How many times to fill

There are recipes in which tomatoes are tortured with boiling water repeatedly. They practically turn them into gruel with only one fill. And in winter, opening a jar, they raise their eyes to grief - again, the variety is bad!

Why are these dances with a tambourine? You need to properly preserve tomatoes for the winter like this:

  1. Thoroughly washed without pressure, allowed to drain water. By the way, they are not wiped off so as not to wrinkle them again.
  2. We put the selected spices on the bottom of the container, tomatoes on top. Preferably without ramming, carefully.
  3. Poured boiling water, put a lid on top. They left for 20-25 minutes. During this time, you can prepare the next batch or drink some tea.
  4. We poured the liquid into a saucepan. Added salt and sugar. The amount of acid required according to the recipe (if required) was added to the containers with the tomatoes. The brine has boiled - you can pour it.
  5. We screwed up the lid, turned it upside down. Everything.

It is not necessary to wrap the vegetables so that the vegetables remain firm and firm. Additional insulation is required only for recipes for preserving green tomatoes. They are harder than reds, so it only benefits them.

Tomato preparation tricks

In order not to waste time washing a large number of tomatoes, they do it simply. All the raw materials are poured into one basin or vat, poured with clean water and left for 20 minutes, let them swim. In the other, a large sieve or colander. Tomatoes are washed with handles directly in the first container, laid out in the second structure. There, the party is poured with clean water, let it drain and that's it, you can make any workpieces.

Often you can observe the following situation: vegetables seem to be strong, dense, and the skin bursts at the first scalding. It will not affect the taste, but appearance twists are not the same. How can you avoid such troubles?

Use a wooden toothpick to prick each tomato at the stalk. This will avoid a sudden pressure drop and the rind will remain intact.

And if you have to preserve three buckets and even cherry? Or more? Half a day will only go to piercing. There is a solution. Pour the tomatoes not with boiling water, but let it cool slightly. We turned off the heat, waited 3-4 minutes and only then poured into containers with vegetables.

You don't have to bother with these methods at all, but simply remove the skin completely. It is unrealistic 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
  • put tomatoes in the first, wait 5-6 minutes
  • transfer from hot liquid to ice with a slotted spoon, wait 2-3 minutes
  • during this time, hot put the next batch
  • transfer from ice water with a slotted spoon to an empty container

After all the vegetables have been blanched, the skins can be easily peeled off with bare hands. You can say she is filming herself.

Advice. The processing time can be shortened by first making a shallow cross-shaped incision on the top of the tomato with a sharp knife.

Classic recipe

All products and spices are designed for a standard 3 l can:

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

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

Seasonings are placed on the bottom of the jar, then prepared vegetables are brought to the top. Pure water is boiled, poured into a cylinder. Cover with a lid. After 25 minutes, pour the liquid into a saucepan, add both "white deaths", let it boil. Vinegar is poured into the jar and filled with filling so that it goes slightly over the edge. Roll up, turn over and allow to cool.

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

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

Some tips recommend pouring boiling water over the tomatoes three times and then sterilizing them before final rolling. Why are these extra troubles? From so many heat treatments the output is porridge covered with tomatoes. They'll just boil! The entire infection dies after the second filling. This is quite enough.

The classic tomato recipe for the winter involves 2 tbsp. l. granulated sugar in a three-liter bottle. Do not regret the sweet, add not 2, but 4 spoons. In winter you will be very pleasantly surprised. Not only the tomatoes will fly away in one fell swoop, but the brine will be drunk without a trace.

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

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

Video: how to properly preserve tomatoes for the winter

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a wide variety of variations. The taste of homemade products cannot be compared to those offered for sale on store shelves. This is rich in vitamin C, organic acids, minerals vegetable culture surpasses other gifts of nature in the number of conservation methods. Consider the most delicious recipes harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, quick, useful! Wooden barrels have passed the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enamelled bins, buckets and well-known glass jars. The latter differ in volume, which contributes to the variety when harvesting vegetables for the winter.

To obtain delicious preserves, use these secrets:

  • When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
  • When preserving, do not mix different varieties or tomatoes that are very different from each other in size.
  • For pickling, use medium or small tomatoes, and make tomato juice from large ones, or preserve them in wedges.
  • To prevent the tomatoes from cracking, pierce the stalks with a wooden stick or a toothpick.
  • You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for conservation.
  • Before canning vegetables, wash the liter glass jars thoroughly, sterilize together with the lids for at least a quarter of an hour.
  • At the preparatory stage of any recipe, wash the vegetables thoroughly.
  • Cover the whole tomatoes or cut into wedges, depending on the recipe.
  • Use vinegar, aspirin, brine with citric acid as preservatives for homemade preparations, in rare cases -.

Pickled cherry tomatoes and garlic with vinegar

Delicious treat dining table- small pickled tomatoes with an incomparable aroma and taste. One-liter glass jars with screw lids are ideal for harvesting sweet cherry tomatoes, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how delicious pickled cherries look. This way of harvesting tomatoes helps to maintain their appearance, and in winter, sweet cherry tomatoes are a great snack.

Ingredients for the blank (per liter jar):

  • 600 g cherry;
  • 1 PC. pepper (bulgarian);
  • 50 g of herbs (dill, parsley);
  • 3 cloves of garlic;
  • 3 peppercorns (allspice);
  • 2 leaves of lavrushka.

We prepare the marinade per 1 liter of water:

  • 25 ml of vinegar (table 9%);
  • 2 tbsp. spoons of spices (sugar, salt).

The process of making pickled cherry tomatoes:

  1. Put two cloves of garlic, allspice, chopped herbs in a sterilized glass container.
  2. Place the cherry stalks that have been chopped in the area of ​​\ u200b \ u200bthe stalk in the jar, starting with the larger fruits. Lay the fruits in layers with lavrushka, bell pepper to the very top.
  3. Cook the marinade by adding to the water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the saucepan and boil again.
  4. Boil the marinade, pour the vinegar into the cherry jar, then roll up the lid.
  5. Turn the canning over, put it on the lid, wrap it up with a warm cloth until it cools completely.
  6. Pickled cherries have a sweet and sour taste, and you can taste them in a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum nutrients, the fruits are rolled up without sterilization. A cold ambassador will require a little free time, but when the time comes to try salting, you will not want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (per liter jar) provides for the following ingredients:

  • 500 g of tomatoes;
  • 15 g salt;
  • 2 cloves of garlic;
  • 30 ml of vinegar (table 9%);
  • 500 ml of water;
  • 1 tbsp. a spoonful of sugar;
  • greens (umbrella dill, celery);
  • 3 peppercorns each (allspice, black);
  • 1 aspirin tablet;
  • spices (to taste);

Step-by-step process for cold pickling tomatoes:

  1. Put herbs, peppercorns, garlic, lavrushka, etc. in a prepared glass jar.
  2. Fill the container with whole, ripe fruits, tightly stacking them to each other.
  3. Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour over the tomatoes with brine.
  4. Crush an aspirin tablet, pour it into a jar on top so that the homework does not become moldy.
  5. Close the tomatoes with a nylon lid, put until tender and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If you pick up a good recipe according to your own taste this option for home preservation will turn out to be no less appetizing. The advantage of unripe fruits is in their denser structure, so green tomatoes are easy to pickle, either whole or in slices. A simple version of the recipe assumes that salted green tomatoes are canned with cold pouring. Even tap water is suitable for this.

Ingredients:

  • 0.5 kg of green tomatoes;
  • 1 tbsp. a spoonful of salt (coarsely ground);
  • 500 ml of water;
  • greens (twigs with cherry leaves, dill umbrella, currant leaves);
  • 2 cloves of garlic;
  • 0.5 teaspoon mustard (powder);
  • horseradish (to taste).

Cooking process:

  1. Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
  2. Fill a sterilized glass jar to the top with green tomatoes, pour brine (no sediment).
  3. The latest in home preparation pour mustard, then close the salting with a lid, leaving it for storage in a cold place.

Canned Sweet Tomatoes

Sweet tomatoes can be tasty, appetizing, aromatic. Rolling tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

  • 500-700 g red, ripe tomatoes;
  • half a head of onion;
  • 20 ml of vinegar (table 9%);
  • 700 ml of water;
  • 30 g sugar;
  • a pinch of salt;
  • spices (black peppercorns, cloves, bay leaves) to taste.

Canning process:

  1. Put spices in a sterilized glass container at the bottom.
  2. Lay the tomatoes tightly on top, adding chopped onion.
  3. In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot with brine from the stove, pour in the vinegar.
  4. Pour the tomatoes with the resulting marinade. Sterilize the conservation, after covering it with a lid (no more than a quarter of an hour).
  5. Then roll the cans, turn over and put upside down until they are completely cool.

Pickled tomatoes, like barrel tomatoes

In fasting or even as a dish festive table the table will be decorated with pickled tomatoes. The recipe that will allow you to taste tomatoes like from a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade product in glass jar... If you do not know how much salt is in 1 liter jar of tomato, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

  • 1 kg of tomatoes (medium);
  • 3 cloves of garlic;
  • 500 ml of water;
  • 1 tbsp. a spoonful of sugar;
  • 1 bunch of celery
  • dill (a bunch or 1 tbsp. a spoonful of seeds);
  • 25 g of salt.

Preparation:

  1. Cut the stalk of tomatoes. This must be done carefully and shallowly.
  2. Put dill, celery, garlic, tomatoes in a container for pickling (place with the removed stalk up).
  3. Prepare the brine by boiling water with spices, let it cool slightly, pour it into a jar with tomatoes.
  4. The salting process lasts about 3 days until bubbles appear on the surface. If acid pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Lick your fingers"

Caring housewives prefer to harvest tomatoes for the winter even in the form of salads. An unforgettable taste is combined with a special aesthetics, because other gifts of nature are also used for such preparation of tomatoes. Delicious homemade preserves prepared according to simple recipe, but preparation will take some time. But the result will please, and in winter such a salad will be snapped up.

Ingredients:

  • 400-500 g of tomatoes;
  • 3 cloves of garlic;
  • 1 head of onion;
  • greens (dill, parsley) to taste;
  • 25 ml oil (vegetable);
  • 25 g sugar;
  • 300 ml of water;
  • 15 g salt;
  • 2 leaves of lavrushka;
  • 40 ml vinegar;
  • 2-3 peppercorns each (black, allspice).

Preparation:

  1. Chop greens, onions, garlic. Put in a sterilized jar, pour in vegetable oil.
  2. Lay the tomatoes on top. When the jar is full, start preparing the marinade.
  3. Add spices, remaining pepper, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
  4. Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Sterilize for about a quarter of an hour, then roll up.
  5. After that, turn the home preservation, let it cool, put it away for storage. Tomato salad for the winter You will lick your fingers!

Assorted tomato and cucumber

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for making an assortment of valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes with cucumbers in large jars, but liter ones will do too. Following the recipe, observe several important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

  • 300 g of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
  • 2 cloves of garlic;
  • dill (umbrella);
  • horseradish (root, about 3 cm);
  • 20 g salt;
  • 5 peppercorns (black);
  • 0.5 tsp of essence (70%);
  • 25 g sugar;
  • onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

  1. Cut off the tips of cucumbers, soak in cold water for a couple of hours.
  2. Chop horseradish, carrots, Bell pepper, onion.
  3. Dill, black peppercorns, garlic to the bottom, top in layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
  4. pour boiling water over, leave for five minutes, pour the brine into a saucepan, add spices. Boil the marinade, pour back into the jar.
  5. Add the essence last, roll up with a tight lid, turn over, leave to cool completely.
  6. Canned assorted tomatoes cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the harvest of vegetables is rich, why not diversify your homemade preparations for the winter with a preservation recipe from chopped tomatoes? You can even use liter cans. This method is suitable for those who are wondering what to do with large tomatoes. Option for harvesting tomatoes in own juice or tomatoes, cut into slices - these are the most suitable recipes... For lovers of spicy snacks, the second method is suitable.

How much vinegar is in a liter jar? Do I need to use it for preservation if there is a desire to salt tomatoes not whole, but cut into slices? In different step by step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, cold, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of embodiment.

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How to close tomatoes for the winter in liter jars

We've been looking for weeks interesting recipes homemade products and selected the 5 best.

Colored tomatoes with garlic

What do you need:

  • 500 g small red and yellow tomatoes
  • 1 horseradish root
  • 4 cloves of garlic
  • 4-6 peas of allspice
  • umbrellas and dill herbs
  • parsley
  • sugar
  • table vinegar

How to cook garlic colored tomatoes:

  1. Sort the tomatoes, rinse in cold water. Dry.
  2. Cut the peeled horseradish into pieces, the garlic cloves into halves.
  3. Put half of the herbs on the bottom of a sterilized jar, on them - prepared tomatoes (yellow, then red). Put the remaining herbs on top.
  4. Pour marinade at the rate of 1 liter of water: 1 tbsp. spoon of salt, 1 teaspoon of sugar, 1 tbsp. a spoonful of vinegar.
  5. Seal with a sterilized lid, turn the jar over, wrap with a blanket and let cool.

Tomatoes with onion

What do you need:

  • medium sized tomatoes
  • 2 onions
  • 1 carrot
  • 1 bay leaf
  • 2 black currant leaves
  • 5 cherry leaves
  • 7 dill umbrellas
  • 5 peas of black and allspice
  • 5 cloves of garlic
  • 1 horseradish root

Marinade:
(for 1 liter of water)

  • 2 tbsp. tablespoons of sugar (with a slide)
  • 2 tbsp. tablespoons of salt (no slide)

How to cook tomatoes with onions:

    Put spices and carrot slices at the bottom of the jar, followed by tomatoes, alternating with halves of onions.

    Pour boiling water over. Let stand under the lid for 15 minutes. Drain water into a saucepan, add salt and sugar, bring to a boil, pour into a jar. Add vinegar essence and roll up quickly.

Tomatoes with grape juice

What do you need:

  • 1.5 kg of medium-sized tomatoes
  • 2 grape leaves
  • dill greens
  • 3-4 cloves of garlic
  • 3-4 allspice peas
  • 3-4 carnation buds

Marinade:
(for 1 liter of water)

  • 100 ml grape juice
  • 1 tbsp. spoon of salt
  • 1 tbsp. spoonful of sugar
  • 1 dec. a spoonful of vinegar essence

How to cook tomatoes with grape juice:

    Put peeled garlic, pepper, cloves, dill and 1 grape leaf on the bottom of a sterilized jar. Place the tomatoes and cover with a grape leaf.

    Pour boiling water over the contents of the jar, let it stand for 10 minutes, drain the water.

    Add grape juice, salt and sugar, bring to a boil, pour in the essence and immediately pour back into the jar.

    Cover, sterilize for 20 minutes and roll up.

Tomatoes "Hostess"

What do you need:
medium-sized tomatoes (as much as will fit in the jars)

Fill:

  • 3 kg of large tomatoes
  • 0.5 tbsp. vegetable oil
  • 2 heads of garlic
  • 1 hot pepper
  • 150-200 g sugar
  • 4-5 Art. tablespoons of salt
  • 1 tbsp. a spoonful of vinegar essence

How to cook "Hostess" tomatoes:

    For pouring tomatoes, mince, add oil, chopped garlic and pepper, sugar, salt, vinegar essence. Cook after boiling for 1 hour.

    Put tomatoes in sterilized jars, pour boiling filling, cover with lids, sterilize for 40 minutes. Roll up.


Dried cherry tomatoes with rosemary

What do you need:

  • 450 g cherry tomatoes
  • 2 sprigs of rosemary
  • 2-3 peas of allspice
  • 2 cloves of garlic
  • 500 ml vegetable oil
  • dried thyme

How to cook cherry tomatoes with rosemary:

    Cut the cherry in halves, put on a baking sheet, season with salt and thyme, drizzle with 100 ml of vegetable oil.

    Bake for 1.5 hours at 100 ° C.

    Cool, transfer to a sterilized jar along with rosemary, pepper and garlic.

    Boil the remaining vegetable oil and pour over the cherry.

    Close the lid. Cool down. Keep refrigerated.


And for representatives of the opposition party of amateurs lightly salted cucumbers we give an exclusive video from Lara Katsova!

Look for many interesting and repeatedly tested recipes in the book “Blanks. Canned tomatoes, cucumbers, peppers ", published by the Eksmo Publishing House.