Delicious winter tomato preparations. Small tomatoes for the winter
How nice it is to open a jar of juicy fragrant tomatoes in winter, which seem to exude the taste and aroma of summer! Pickled tomatoes are delicious preservation, which can either act as a separate snack or be an addition to various dishes. Canned tomatoes will be appropriate for both everyday and festive table, and a variety of options for their preparation will constantly surprise household members and friends with new recipes. the site will tell you how to cook tomatoes for the winter "Lick your fingers" so that you get tasty preparations, and you were able to enjoy the fruits of your labor with appetite.
For pickling, you should choose high-quality vegetables of the same variety and size - small and medium-sized tomatoes will fit easily in a jar, while large and fleshy ones will have to be cut. Tomatoes should be strong and not damaged. To prevent the skin of the fruit from cracking when adding hot marinade, the area where the stalk was removed must be pricked with a toothpick. If you are not a fan of tomato skins, you can first remove them from fresh tomatoes by pouring boiling water over them.
The second important point after choosing vegetables is the cleanliness of the container used. Preservation jars and lids must be thoroughly washed and sterilized. You can sterilize the container as the traditional way over steam and in an oven or microwave.
And the third main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement black peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and many other spicy ingredients. Adding garlic, chili, or hot pepper will make your workpieces more savory, and using bell pepper, apples, carrots and onions will give the brine a sweetish taste and make the appetizer more appetizing.
The main preservative for pickling tomatoes is table vinegar, but if you want to make the taste of tomatoes and brine more delicate, you can use less harmful citric acid, adding it in the same proportions. Even children can eat such tomatoes. You can also make the blanks more original if you replace table vinegar with apple, wine or balsamic vinegar.
Thermal processing of tomatoes can be done in two ways. In the first case, a double or triple pouring of boiling water is used, followed by infusion for 10-20 minutes. In the second case, the tomatoes are poured with marinade once, after which they are sterilized. Ready-made preserves should be stored in a cool dark place at a temperature not exceeding 16 degrees.
Tomatoes for the winter "Lick your fingers" is a wonderful combination of spicy sweetness and light sourness that makes tomatoes so tasty and appetizing for people of all ages. A little time and patience, and your efforts will certainly be rewarded with compliments and praise from loved ones! Inspired? Then go to the kitchen!
Pickled tomatoes for the winter "Lick your fingers"
Ingredients:
For three liter cans:
1.5-1.8 kg of tomatoes,
2 onions
3 cloves of garlic
15 black peppercorns,
12 peas of allspice,
6 carnation buds,
6 bay leaves,
3 currant leaves,
3 cherry leaves,
3 umbrellas of dill,
3 tablespoons 9% vinegar
2 tablespoons of sugar
1 tablespoon salt
1.5 liters of water.
Preparation:
Put currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaves, pepper and cloves on the bottom of the cans. Arrange the prepared tomatoes and onion cut into half rings in jars - in layers or together. Pour water into a saucepan, add sugar and salt, stir and bring to a boil. Add the vinegar and pour the hot marinade over the tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn upside down and cool, wrapping them in a blanket.
Pickled tomatoes "Spicy"
Ingredients:
On three liter jar:
2 kg of tomatoes,
1 bunch of dill
1 hot pepper
9 cloves of garlic
3 tablespoons of salt
2 tablespoons 9% vinegar
1.5 liters of water.
Preparation:
Put half of the chopped dill, thinly chopped cloves of garlic and hot pepper, peeled and cut into rings at the bottom of the cans. Tamp the tomatoes tightly into the jars and add the remaining dill. Bring the water and salt to a boil, pour in the vinegar and pour the tomatoes with the resulting marinade. Roll up the jars with lids and allow to cool by turning them upside down and wrapping them in a blanket.
Pickled tomatoes
Ingredients:
For seven liter cans:
2.5 kg of cream tomatoes,
2-3 onions,
1 bunch of parsley
7 cloves of garlic
20 black peppercorns,
7 bay leaves,
7 tablespoons of vegetable oil
7 tablespoons of sugar
3 tablespoons of salt
45 ml of 9% vinegar,
3 liters of water.
Preparation:
Rinse the tomatoes, cut them in half or into quarters if the tomatoes are large. Remove the stalk in the pulp. Divide between sterilized jars, chopped onions, peeled garlic cloves, spices and vegetable oil... Place tomato slices in jars - preferably cut down. Boil water with sugar and salt, then add vinegar and pour the marinade into the jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the cans upside down, wrap them in a warm blanket and let the preserves cool.
Pickled tomatoes without sterilization
Ingredients:
For one liter can:
500-600 g of tomatoes,
1-2 cloves of garlic
1 sprig of parsley
1 sprig of dill
1 horseradish leaf,
1 bay leaf
1/2 bell pepper
3 allspice peas,
2 tablespoons of sugar
1 tablespoon salt
1 tablespoon 9% vinegar
500 ml of water.
Preparation:
At the bottom of the sterilized jars, put horseradish leaves cut into strips, peeled and thinly sliced garlic cloves, bay leaves and allspice. Rinse the tomatoes, remove the stalks and chop each vegetable with a toothpick. Place the tomatoes in jars, spreading sprigs of herbs and chopped bell peppers between them. Boil water and pour over tomatoes in jars. Cover the jars with lids, wrap with something warm and leave for 15-20 minutes. Drain the water back into the pot, add a little more water, as some of it will evaporate, bring to a boil again and pour into the jars. Wrap the jars and leave for another 15 minutes. Drain the water into the pot again, add sugar and salt, and bring to a boil. Pour the vinegar directly into the jars. Pour the boiling marinade over the tomatoes and cover with sterilized lids. Turn the jars upside down, wrap them in a blanket and leave to cool.
Tomatoes marinated with herbs and garlic
Ingredients:
For ten liter cans:
8-9 kg of tomatoes,
3-4 onions,
2 heads of garlic,
1 bunch of dill
1 cup 9% vinegar
30 tablespoons of vegetable oil,
10 bay leaves
10 allspice peas,
1-2 pods of hot pepper,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.
Preparation:
Put chopped dill, hot peppers, peeled garlic, bay leaves and allspice on the bottom of sterilized jars. Add 3 tablespoons of vegetable oil to each jar. Place the tomatoes in the jars, adding the onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in vinegar and fill jars of tomatoes with the resulting marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and wrapping them in a blanket.
Sweet tomatoes marinated with apples and bell peppers
Ingredients:
For one three-liter can:
2 kg of tomatoes,
1-2 hard apples
1 bell pepper,
1 sprig of parsley
5 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar
Preparation:
In sterilized jars, mix prepared tomatoes and apples, cut into slices. Place bell peppers and herbs cut into pieces between tomatoes and apples. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Drain the water into a saucepan using a special perforated lid, add sugar, salt and bring to a boil. Pour in the vinegar and pour the boiling marinade into the jars. Roll up the jars with sterilized lids, turn over, cover with a blanket and leave to cool.
Try to cook tomatoes for the winter according to our recipes, and you will be infinitely happy with the result! Good luck with your blanks!
Try to cook original appetizer never tasted before! Various recipes tomatoes for the winter will help fill the pantry with delicious dishes, and then serve them for family dinners and festive feasts... They are corked without additives or together with cucumbers, bell peppers, garlic cloves, zucchini, onions.
The five most commonly used ingredients in recipes are:
Be sure to add dill, horseradish leaves and black peppercorns to get delicious pickle... Fans of original tastes should definitely try rolling a couple of cans of cherry tomatoes with grapes or regular tomatoes with lemon wedges. Pickled and salted tomatoes are an excellent snack for alcoholic drinks. They perfectly complement heavy meat dishes and side dishes of potatoes or boiled cereals. Tomatoes are also harvested in the form of adjika, ketchup and sauce, tomato dressing for borscht. Taste qualities homemade products are superior to store products in everything. Do not deny yourself the pleasure of trying a new recipe!
Tomatoes contain more useful properties than harmful. Since they are red in color, they have a positive effect on the blood, enriching its composition and fighting blood clots.
In boiled form, they are better absorbed, and use in fresh advise by adding vegetable oil and chopping a clove of garlic.
Pickled tomatoes also have useful properties. It turns out that they contain antioxidants that remove harmful substances from the human body. The combination of tomato with meat helps its better assimilation.
Tomato rolling for the winter is now in full swing, so we suggest you pay attention to the following recipes.
Canned tomatoes without added vinegar
Simple and delicious recipe suitable for people who have a hard time digesting vinegar.
- Tomatoes in a three-liter jar - 1 kg 700 g;
- Granulated sugar per liter of water - 125 g;
- Carnation;
- Allspice;
- Peppercorns;
- Fresh tarragon or tarragon;
- Rock salt, per liter of water - 25 grams without a slide;
- Lemon acid- one third of a teaspoon.
Rinse the jar well, if desired, you can sterilize. At the bottom, put 4 cloves, allspice and black pepper, 3-4 sprigs of tarragon.
Wash the vegetables, dry them and make cross-shaped cuts with a fork so that the skin does not burst during the heat treatment. Lay loosely, up to the shoulders of the can.
At this time, the lid should be sterilized. Place in a bowl, pour hot water and leave to sterilize for five minutes. The collected jar is poured with boiling water, closed with a lid and left for ten or fifteen minutes.
After the specified time, boiling water is poured into the pan and it remains to measure the amount of water for preparing the marinade. It must be remembered that for everyone liters of water one tablespoon of salt, five tablespoons of sugar and a third of a teaspoon of citric acid are used.
After boiling, the marinade is cooked for another minute and you can pour it into a jar. It should be poured to the very top. Roll up with screw caps or with a typewriter.
Pickled vegetables are turned over, covered with a warm blanket. It remains to wait until it cools completely. The rolled tomato is stored in a cool place.
It took quite a bit of time, a maximum of half an hour.
Add horseradish for a great snack!
In this recipe for rolling tomatoes for the winter, horseradish will also be used along with tomatoes and other ingredients. As a result, tomatoes have a "character", and everyone who tries them at least once asks for the recipe.
So, for cooking you will need:
- Tomatoes, per 8 liter cans - 5 kg;
- A bunch of parsley;
- Horseradish - 150 g;
- Garlic - 3-4 heads;
- Bulgarian pepper - 3 pcs.
It is advisable to take tomatoes with dense pulp and of the same size. For convenience, elongated small tomatoes are used in conservation.
The vegetables are cut in half, the tails are removed, the horseradish should be cut into large rings, the seeds should be removed from the pepper and everything except tomatoes and parsley (it must be finely chopped), scrolled through a meat grinder.
The result is a delicious vegetable porridge. Banks should be rinsed and sterilized in the oven or in water.
At the bottom of each jar, put one tablespoon of vegetable mass, then a layer of tomatoes, folding the cut down. On top, again, the vegetable mass, then the tomatoes cut down and do so until the jars are full. The last layer is the vegetable mass, the cans must be filled up to the shoulders.
For the marinade you will need:
- Water - 2.5 liters;
- Salt - 100 grams;
- Granulated sugar - 200 grams;
- 9% table vinegar - 1 glass.
Salt and sugar are poured into the pan and put on the stove. During the cooking process, care must be taken to dissolve the salt and sugar. As soon as the marinade boils, wait another two minutes, then pour in the vinegar, close the lid and remove from heat after a minute.
Fill hot marinade into jars so that they do not burst, and close with pre-sterilized lids. The marinade level should be an inch below the rim of the jar.
It remains only to sterilize the banks. For this, a deep saucepan is prepared, two or three cans are placed in it, everything is poured with boiling water and put on the fire. The water level in the pot should be 2 cm below the hangers of the jars.
After boiling, sterilize for another 5 to 15 minutes, as you are used to. Violent boiling should not be. Top up the jars with the remaining marinade and roll up.
Store the tomato roll in a cool place, although room temperature they are perfectly preserved.
Sweet pickled tomatoes
On average, there are 600 grams of tomato per liter jar, although much depends on the packing density. As a result, they turn out to be very tasty, sweetish. The recipe for rolling sweet tomatoes for the winter is simple and this is its advantage.
- Tomatoes - 1.5 to 2 kg;
- Salt - 30 grams;
- Sugar - 200 g;
- Bay leaf - 3 pcs.;
- Black peppercorns - 5 pcs.;
- Table vinegar 9% - 100 ml.
The tomatoes should be washed, dried and so that the skin does not burst, make two cruciform punctures at the stalk with a fork.
In this recipe, it is not necessary to sterilize the jars, the main thing is that they are clean and dry. Pour jars of tomatoes with boiling water carefully and leave in this form for ten minutes.
The water must be drained and measured. For one or one and a half liters of water, you will need 30 g of salt and a glass of sugar (200 g). The saucepan with the marinade is placed on the stove, bay leaves, peppercorns are added there, and vinegar is added at the very end.
The marinade is brought to a boil, mixed, vinegar is poured in two minutes before readiness and closed with a lid.
Jars are poured with marinade and immediately closed with sterilized lids.
Pickled sweet tomatoes are ready for the winter, stored in a cool place, and at room temperature.
Juicy and tasty. We offer you an excellent selection of interesting recipes.
Delicious marinated zucchini for the winter is a great snack for winter table... Take note of a few of ours.
Find out from our how to properly prepare eggplants for the winter, so as not to spoil the wonderful taste of this vegetable.
Recipe for rolling green tomatoes with vodka
Representatives of the stronger sex, having learned that there is vodka in the recipe, always ask for supplements. In fact, this strong drink acts as a preservative, but its zest is still present.
- Tomatoes - 2 kg;
- Dill - 2 umbrellas;
- Horseradish leaves - 2-3 pieces;
- Bay leaf - one piece for each can;
- A pod of red hot pepper - one piece per jar;
- A clove of garlic - 5 pieces for each jar.
For the marinade you will need:
- Water - 1.5 liters for three cans;
- Coarse salt - 50 g;
- Granulated sugar - 125 g;
- Table vinegar - 100 ml;
- Vodka - 2 tbsp. l.
Rolling green tomatoes with vodka for the winter is easy and simple.
In tomatoes, make cuts next to the stalk and insert the garlic there, cut into two halves.
Hot peppers, horseradish leaves, bay leaves, dill and tomatoes on top are placed at the bottom of each jar.
Pour boiling water over vegetables, wait ten minutes, drain the water, put on fire, add salt and sugar. As soon as it boils, wait another two minutes and add the vinegar and vodka.
Pour the marinade hot. Stored in a cool place.
Green fruit salad for the winter
This recipe for rolling green tomatoes for the winter will appeal to even the most fastidious housewives, the vegetables are sweet and sour, and they are prepared simply and quickly.
For cooking you will need following ingredients:
- Green tomatoes - 5-6 kg;
- Garlic - 2 heads;
- Red hot pepper to taste;
- Red bell pepper - 4 pcs.;
- Dill - an umbrella for each can;
- Aspirin - 1 tablet for each can.
For the marinade you will need:
- Water - 3 liters;
- Salt - 1.5 cups for everything;
- Sugar - 150 g;
- Table vinegar - 1 glass
At the bottom of each jar, put an umbrella of dill, tomatoes cut into 3-4 pieces. Finely chop the garlic or pass through a press, grind the Bulgarian and hot peppers in a meat grinder, mix with the garlic and distribute evenly over the jars.
The aspirin tablet is put into the jars one at a time.
Prepare the marinade by mixing all the ingredients, place on the stove and bring to a boil. At the end, add vinegar, close the lid and pour into the jars after a minute.
Pour the marinade into each jar. Next, with the help of a typewriter, you need to roll up the cans, turn upside down and wrap them up. Jars of tomatoes for the winter can not be sterilized, just hold the lids for five minutes under boiling water.
Some people ask: why should the cans be turned over and wrapped? This is done so that the lid is additionally sterilized. In addition, it will be immediately noticeable whether the bank rolled well or not.
Jars are wrapped in order to sterilize not only the lids, but also the products.
It is better to choose small tomatoes with an oblong shape for rolling for the winter. It is more convenient to put them in jars, they are more fleshy, better withstand the steep boiling water, which is poured into.
The calorie content of tomatoes is low, 20 kcal per 100 g, they are also recommended to eat more for weight loss.
Tomatoes contain calcium, potassium, magnesium, iron and other substances vital for the human body.
Many world cuisines, for example Italian, could not exist without this product. Good luck rolling tomatoes for the winter!
Today, even in winter, in every supermarket you can easily find fresh vegetables... The only question is: will they be useful? It is for this reason that most housewives prefer vegetables from the garden and work tirelessly, harvesting them for the winter.
We dedicated this collection to tomatoes: salted and pickled, sweet and spicy, in jelly, in apple juice and even in syrup. There are many options - the choice is yours!
1. Tomatoes with thyme and olive oil
- 1 kg of cherry tomatoes;
- 250 ml olive oil;
- 4 cloves of garlic;
- 3 tbsp. spoons of wine vinegar;
- juice of 1 lemon;
- black peppercorns;
- a pinch of salt;
- a few sprigs of thyme.
Recipe:
- Wash and dry the tomatoes. Put on a baking sheet covered with parchment and put in the oven. Dry at 90 ° C for 3-4 hours. The tomatoes should be soft to the touch, slightly wrinkled, but not dry.
- Heat oil in a deep frying pan with a thick bottom, fry finely chopped garlic until golden brown. Take out, put aside. Put prepared tomatoes in oil flavored with garlic, sprinkle with sugar, caramelize for 2 minutes. Add vinegar and, increasing heat, let it evaporate.
- Put the tomatoes together with the oil into glass jar, add fried garlic, thyme sprigs, lemon juice and crushed black peppercorns.
2. Pickled tomatoes in apple juice
For cooking you will need:
- 1 kg of tomatoes;
- 1.5 liters of apple juice;
- 1 tbsp. a spoonful of salt.
Recipe:
- Wash the tomatoes, prick with a fork in several places near the stalk, put in sterilized jars and pour boiling water for 10 minutes. Drain the water. Pour boiling water into jars, after 10 minutes. drain.
- Bring the apple juice and salt to a boil, and then pour over the jars of tomatoes. Roll up, turn over and leave to cool.
- Store tomatoes in apple juice in a cool place.
3. Salted tomatoes with garlic and dill
For cooking you will need:
- 1 kg of tomatoes;
- 5 cloves of garlic;
- half a bunch of dill;
- 3 bay leaves;
- spices to taste;
- 1 tbsp. a spoonful of salt;
- 1 teaspoon of sugar.
Recipe:
- Wash the tomatoes well. Peel and chop the garlic. Wash the dill and bay leaves. Put tomatoes, salt, sugar, garlic, dill, bay leaves, spices in a plastic bag.
- Shake the bag and leave at room temperature for 2 days.
4. Spicy tomatoes with cinnamon and cloves
For cooking you will need:
- 2 kg of tomatoes;
- 1 head of garlic;
- 4 dill umbrellas.
- 4 bay leaves;
- 4 black peppercorns;
- 4 carnation buds;
- 0.5 teaspoon of ground cinnamon;
- 100 g sugar;
- 90 g salt;
- 2 tbsp. boats of vinegar essence.
Recipe:
- Prepare the marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence.
- Peel the garlic, wash the tomatoes thoroughly.
- Put tomatoes in sterilized jars, alternating with spices. Pour in hot marinade, leave for 10 minutes.
- Bring the marinade to a boil again, cool slightly, pour into jars and roll up. Turn over until it cools completely.
For cooking you will need:
- 2 kg of ripe tomatoes;
- tarragon;
- 5 cloves of garlic;
- 1-2 chili peppers
- currant leaves;
- cherry leaves.
- 2 tbsp. tablespoons of salt.
Recipe:
- Rinse the tomatoes well. Peel the garlic. Wash the chili peppers, tarragon, currant leaves and cherries thoroughly.
- Prepare the brine. Mix water and salt and bring to a boil.
- Put tomatoes and spices in prepared sterilized jars, pour hot brine. Then immediately roll up the lids, turn over, set aside until it cools.
For cooking you will need:
- 3 kg of tomatoes;
- 6 dill umbrellas.
- 100 g sugar;
- 100 ml of 9% vinegar;
- 1 tbsp. a spoonful of salt.
Recipe:
- Wash tomatoes and dill inflorescences and dry well. Then put in sterilized dry jars and pour boiling water over. Cover and leave for 10 minutes.
- Drain water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
- Add vinegar to the jar and immediately roll up with a sterile lid. Turn over and leave to cool completely.
- Store in a cool place.
For cooking you will need:
- 1 kg of tomatoes;
- 5 cloves of garlic;
- 1 dill umbrella.
- 2 bay leaves;
- 5 black peppercorns;
- 5 carnation buds;
- 2 tbsp. tablespoons of sugar;
- 1 tbsp. tablespoons of salt;
- 1 tbsp. tablespoons of vinegar essence.
Recipe:
- Prepare the marinade: add salt, sugar, bay leaf, cloves, pepper to the water, bring to a boil. Cook for 5 minutes over low heat. Cool, add vinegar essence.
- Peel the cloves of garlic. Wash tomatoes and dill umbrellas, dry well.
- Put tomatoes in prepared sterilized jars, alternating with spices. Then pour over hot marinade, leave for 10 minutes.
- Pour the marinade back into a saucepan, bring to a boil, cool a little, pour over the jars of tomatoes, roll up, turn over and leave to cool completely.
8. Tomatoes in jelly with dill and onions
For cooking you will need:
- 2 kg of tomatoes;
- 3 black peppercorns;
- 3 allspice peas;
- sprigs of parsley;
- 1-2 bay leaves;
- 1 small onion.
- 1 tbsp. a spoonful of salt;
- 1 tbsp. a spoonful of sugar;
- 2 tbsp. tablespoons of gelatin in granules.
Recipe:
- Peel the onion and cut into rings. Chop tomatoes on all sides with a toothpick. Put allspice, black pepper and bay leaf on the bottom of sterilized jars. Lay the tomatoes, onion rings, parsley sprigs in layers.
- Prepare the fill. Pour gelatin into a bowl, pour 200 ml of cold water, mix and leave for 40 minutes. Add sugar and salt to the remaining water, bring to a boil. Add the swollen gelatin to the hot marinade, stirring occasionally, bring to a boil, but do not boil.
- Fill the tomato jars with the finished filling.
- Cover with sterilized lids, place the jars in a large pot with warm water, bring water to a boil, sterilize for 10 minutes. Roll up the jars immediately after sterilization. Turn upside down and let cool.
For cooking you will need (for 1 liter jar):
- 0.5 kg of small tomatoes (cherry, ladies' fingers);
- 1 teaspoon white balsamic vinegar;
- 1 vanilla pod;
- 300 g sugar;
- 150 ml lemon juice.
- Wash the tomatoes, pour boiling water over for 30 seconds, cool and remove the skin, cut in half.
- Combine lemon juice with sugar, mix, put on the stove and cook until sugar is completely dissolved.
- Put tomatoes in the syrup, bring to a boil, immediately remove from heat, cool and put in the refrigerator overnight.
- Cut the vanilla pod, separate the seeds. Put the saucepan with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce heat and cook for 45 minutes.
- Heat the balsamic vinegar and boil until the volume is reduced by 3 times (the vinegar should thicken). Add boiled to the jam balsamic vinegar and cook for another 10-15 minutes.
- Arrange the finished jam in sterilized jars, close the lids, cool.
- Store in a cool place.
If you managed to grow a rich harvest of tomatoes, then you definitely need to find a use for it; namely to execute preparation for the winter from tomato... All kinds of recipes for homemade canned tomatoes are numerous culinary delights: jellied tomatoes, pickled and pickled tomatoes, natural tomatoes in jars, ketchups, juices, salads and, of course, assorted vegetables... It remains only to choose a blank to your taste! The most interesting recipes... So, we are preparing tomato preparations for the winter.
Recipe for canned tomatoes in their own juice
Only small, mature, round or oval tomatoes are selected for harvesting. The size of the tomatoes should be no more than 5 cm in diameter. The sorted tomatoes are washed, the peel is cut crosswise on top of them, and they are blanched in boiling water for 1-2 minutes, after which they are immediately dipped into cold water... Now the peel from the tomatoes is very easy to remove. Next prepares tomato juice... Overripe or crumpled tomatoes are steamed in a separate bowl over moderate heat and then rubbed through a sieve. The result should be juice, to which salt is added, at the rate of 60 g per liter. The juice is put to a boil on the fire.
Peeled tomatoes are placed in sterilized jars. The container is gently shaken so that the vegetables are light as close to each other as possible. Next, the tomato jars are filled with tomato juice and sterilized in a large pot of boiling water for 8-10 minutes. After the blanks are rolled up with boiled lids and stored in a cool place.
Recipe for harvesting peeled tomatoes with hot and sweet peppers
This pickle for one three-liter jar includes the following ingredients:- 2.5 kg of ripe tomatoes,
- 1 spicy pod red pepper,
- 1 Bell pepper,
- 10 black peppercorns and 5 allspice,
- 1 parsley root,
- 1 carrot,
- 2 liters of water,
- 30 g of salt,
- 5 tbsp. Sahara,
- 4 tsp 80% acetic acid.
The washed tomatoes are slightly cut, blanched for 2 minutes, transferred to cold water and then peeled. Peppers (sweet and bitter) are peeled and cut into thin strips. The carrots are peeled, washed and cut into circles. The greens (if used in the recipe) are coarsely chopped. Parsley roots are chopped. Tomatoes, along with other ingredients, are placed in jars and poured over with boiling brine. Then the jars are sterilized for about 20 minutes, they are filled with acetic acid and they roll up. Before cooling down, almost everything "Tomato preparations for the winter" recipes wrap themselves up with a blanket.
Recipe with grapes
The original harvesting of tomatoes for the winter is obtained with the addition of grapes. On average, one three-liter jar will need:
- tomatoes (how many will fit in the jar to the top),
- 1 bunch of grapes,
- 3 cloves of garlic,
- 1 pod of hot pepper,
- 1 sweet pepper,
- 5 sheets of cherries and currants,
- 2-3 sprigs of dill,
- 10 black peppercorns,
- 2 bay leaves,
- 1 sheet of horseradish,
- 1 tbsp. salt,
- 1 tbsp. Sahara.
Tomatoes are washed and nibbled in several places with a toothpick. Spices, grapes selected from a bunch of grapes, sugar, salt are placed in sterilized jars, and tomatoes are laid on top. Filled cans are filled with boiling water, covered with lids and left for 25 minutes. After a specified time, the water is drained from the cans, brought to a boil again and re-poured into the cans, which are then rolled up. Having withstood the seaming until it cools under the blanket, it is put away in a cool place for long-term storage.
Dessert tomato recipe with apple juice for the winter
Not too large red tomatoes selected for harvesting are chopped in 3-4 places and dipped in boiling water for half a minute. Apple juice with salt and sugar is boiled separately (for 1 liter of juice, 30 g of salt and the same amount of sugar are taken). Prepared tomatoes are placed in sterilized three-liter cans, and each also contains 8-10 fresh leaves of lemongrass. The jars are poured with boiling apple juice with spices and left for 5 minutes. After the pouring is drained, brought to a boil, the cans are again filled with it to the very neck and left for a five-minute infusion. The procedure is repeated 4-5 more times, and the cans are rolled up. In a similar way - in an apple sauce - you can cook and; but it is important to choose the right vegetables in it so that they are successfully combined with apple juice.
Recipe for delicious tomatoes for the winter with red currant juice
At first glance, a slightly unusual combination, but quite acceptable. Moderately sour fragrant currant will perfectly complement the natural taste of tomatoes, make it brighter and richer. For this preparations for the winter from tomato you need to take only ripe tomatoes. And for pouring into 1 liter of water, 50 g of salt and bee honey, 300 ml of red currant juice are taken.
Tomatoes, previously washed and dried, are chopped with a toothpick and dipped in boiling water for 30 seconds. After that, the fill is being prepared. Salt dissolves in one liter of water, Bee Honey and red currant juice is poured ( homemade). Further, the jars, on the bottom of which you need to put a little currant or cherry leaves, a sprig of tarragon, a couple of lemon balm leaves, are filled with tomatoes and filled with cooked hot filling. After holding the blanks for 5 minutes, the filling is drained from it, boiled and again poured into the jars (repeat the procedure 2 times). After the second pouring, the jars of tomatoes filled with red currant are hermetically closed with lids.
Recipe for harvesting tomatoes with cherry twigs
Most often, only cherry leaves are used when preserving tomatoes, but in this recipe, small branches of cherries with leaves are taken. You will also need:
- 2 kg of ripe tomatoes,
- 50 g of salt,
- 100 g of sugar,
- 1 liter of water,
-? tsp citric acid.
Tomatoes are chopped at the point of attachment of the stalk, stacked in jars, and cherry twigs are laid along the walls of the container (approximately 5 pieces per jar with a volume of 3 liters). The tomatoes should press down on the cherry twigs. Citric acid dissolves in water with salt and sugar. After the solution is brought to a boil and tomatoes are poured into it. Banks with a blank are sterilized for 10-12 minutes and rolled up.
Tomato blanks for the winter with gelatin
To prepare the brine for the recipe "" for 4 liters of water, you will need 0.5 kg of sugar, 100 g of salt and spices for the marinade (cloves, cinnamon, dill, bay leaf, allspice, etc.). You will also need 11 tbsp. gelatin and a glass of water. The gelatin dissolves in the indicated volume of water and is left to swell for 2-4 hours. Large, dense tomatoes are cut into 4-6 pieces; small tomatoes can be left intact. Onion cut into rings (for each 3-liter jar, 1-2 large onions are needed). The brine is boiled for 5 minutes, the swollen gelatin is added to it, and the tomato filling is mixed. Tomatoes with onions are stacked in jars and poured with hot filling. Banks are sterilized for about half an hour. And, before rolling them up, 1 tsp is poured into each jar. vinegar essence.
Recipe for harvesting tomatoes with gooseberries
Not only grapes are used in tomato preservation, but also gooseberries. And at the same time it is very successful! Prescription tomatoes are chopped (so as not to burst when pouring boiling water) and blanched. The gooseberry is moved, the tails are cut off from it, and each berry is also pierced with a toothpick. Putting tomatoes in jars, sprinkle with gooseberries. For pouring 1 liter of water, 50 g of salt and sugar are taken. Filled cans are filled with hot brine and rolled up. Although for additional sterilization, the filling can be drained after 5 minutes of infusion, boil and refill the container with it (as in the previous recipes).
Unripe tomato caviar recipe
Delicious preparations for the winter from tomato the unusual tomato caviar will continue, for the preparation of which only unripe and even green tomatoes are selected. So, for about 0.5 kg of tomatoes you need:
- 1 medium carrot,
-? bulbs,
- 25 g of parsley roots,
- 100 ml of non-spicy tomato sauce,
- 1 tbsp. salt with a slide.
All ingredients for caviar - tomatoes, carrots, onions and parsley roots - must first be fried in vegetable oil or baked in the oven. And then, after cooling them, pass through a meat grinder into homogeneous mass... Received vegetable puree salted, sugared, and added tomato sauce along with seasonings. All this is mixed, laid out in enamel pot and put on a slow fire to boil. After boiling, the caviar is immediately transferred to jars and covered with metal lids. At the end of preservation, the jars are sterilized for about 1 hour and rolled up.
Recipe "for the winter with sunflower oil"
To start the preparation, a marinade is prepared. 2 tablespoons are laid per liter of water. with a slide of sugar, 3 tbsp. salt, 10 bay leaves, 10 black peppercorns, 15 g of cloves. At the bottom of sterilized jars, several black peppercorns, onions, cut into rings are placed, and tomatoes are placed on them, cut in half (preferably with a cut down).
Top of the tomatoes are "covered" with onion rings. Then a hot marinade is poured, and the jars are placed in a wide pan with warm water to sterilize: gradually the water is brought to a boil, the jars must be covered with lids and kept in boiling water for about 15 minutes. Then, after taking out the jars, vegetable oil is added to them so that it completely covers the marinade on the surface and lays down in a layer of 3-5 mm. Now the container can be rolled up and wrapped in a blanket until it cools.
Recipe for "Vologda" tomatoes for the winter
The ingredients for the recipe are as follows:
- 3 kg of ripe tomatoes,
- 1 kg each onion and sweet bell pepper,
- 5 heads of garlic,
- allspice.
For the marinade you will need:
- 2 liters of water,
- 6 tablespoons Sahara,
- 3 tbsp. salt,
- 2 tbsp. sunflower oil,
- 1 tbsp. 70% vinegar essence.
Dense red tomatoes are cut into 4 pieces. Onions and bell peppers are cut into rings. The garlic is crushed. Then the vegetables are put in jars and poured with hot marinade. For the marinade, salt and sugar are dissolved in water, brought to a boil and then poured into them vinegar essence and sunflower oil... After filling the jars, they are placed to sterilize for 10-15 minutes. And then they roll up, turn upside down and leave in this position until they cool down. The marinade in jars may cloud a little due to the garlic, but this is not scary and will not spoil the taste of the preparation at all.
Recipe "(with pulp)"
For harvesting, you will need overripe tomatoes, which you will probably find when harvesting vegetables. From such tomatoes and just moderately ripe, you can make excellent tomato juice with pulp. To do this, peel the red tomatoes, put them in a bowl of a suitable size and set to simmer over low heat.Then the well-boiled tomatoes are rubbed through a sieve or mashed with a blender. The resulting mass is poured into a saucepan and boiled for half an hour, after which it is poured into cans and sterilized for another 30 minutes at a temperature of 90 C. The cans are rolled up. Lemon juice can be added to the juice during capping.
Spices are not added to the juice with pulp; it is better to lay them to taste just before using the workpiece in winter.
Tomato Winter Blankets Recipes there are very different - for every taste! Stuffed salads are also prepared, salted (with other vegetables, honey, cinnamon, gelatin, carrot tops or rich sets of spices) ... And about tomato-based salads generally constitute a separate category of home canned food! After all, their variety and unique taste will become indispensable in cold weather. Tomato blanks for the winter are a great snack for all occasions!