Canning tomatoes. How to preserve tomatoes for the winter

Summer is not only the time for long-awaited holidays, but also the time hot billet winter supplies for the whole family, including tomatoes in different types for many hostesses - in the first place. It is clear that there are a lot of recipes for such preservation, because these are delicious snacks that have a place for everyday and festive meals. I want to share with you recipes for canned tomatoes for the winter in two of my favorite options.

The winter period does not cancel the rules for the active consumption of vegetables, and tomatoes are not only tasty, but even in canned form they are of great benefit to human health, if their use is not limited by individual characteristics and taste.

Of course, during the heat treatment of tomatoes, almost the entire vitamin range is lost, but many of the microelements originally contained in them are preserved.

Present, for example, in tomatoes in any form, and in canned ones too, lycopene is the strongest antioxidant that can support the human immune system and even resist cancer cells, especially cancer of the pancreas, breast, prostate and respiratory organs.

The taste merits of canned tomatoes, properly and safely cooked, are known to everyone. As vegetable snack good with all meats and fish dishes on weekdays and holidays. In addition, pickling whole tomatoes at home for the winter is one way to store vegetables grown in your garden.

What you need to preserve whole tomatoes for the winter

As for home canning of all other vegetables and fruits in a glass container with a hard lid, glass jars from 1 to 3 liters are needed. You will need new tin lids, which can be purchased in stores or on the market. Reliable can opener for rolling tin lids. Salt is required from additives, granulated sugar and, in some cases, spices.

Handling glass jars and lids for canning tomatoes

The main task in the hot processing of glass containers over steam or in the oven, which is preferable to whom, is to maximize its sterilization. To do this, the jars must be thoroughly washed with dishwashing detergent and treated in turn for at least 10 minutes over steam.

Wash and rinse the lids, and boil in water before rolling. If the hostess prefers to ignite the dishes in the oven, then all the required batch should be placed at the same time, clean and dry, in a cold oven, where, at a temperature not lower than +100 C, ignite the jars for 10-15 minutes.

Preparing Whole Tomatoes for Winter Canning

Tomatoes for such preservation should be medium-sized and preferably the same in mass, not only because they need to go into the hole of the jar, but it is easier and faster for such tomatoes to warm up in boiling water, and more of them will go into a glass container.

Tomatoes must be perfect appearance: elastic, without spots, leathery growths, cracks or caterpillar punctures. the stalks are removed, and the tomatoes washed in warm water, I personally warm them up, before laying them out in sterile jars, in hot water.

So that the tomatoes remain attractively appetizing and their skin does not crack at random under the influence of boiling water, with which they are poured twice or thrice, they can be pricked around the former stalk with a clean toothpick.

Recipe for canned tomatoes without spices

When my neighbor gave me this recipe, I doubted its successful implementation for a long time, and, as usual, I did not dare to roll up more than three liter jars cherry tomatoes, which fit a lot in such a container, and everyone understands how beautiful these jars look.

But the general family jury, after trying these cherry tomatoes without spices, issued a verdict: all tomatoes can be preserved only according to this recipe.

Ingredients for the preparation of canned tomatoes without spices (for a can of 3 liters):

• ripe tomatoes with dense pulp - 1.5 kilograms;
• drinking water - boiling water;
• table salt, suitable for conservation - 1 tablespoon;
• granulated sugar - 6 tablespoons;
• apple cider vinegar - 1 tablespoon.

Tomatoes are selected by quality, remove the stalks, wash in warm water. Prick with a toothpick 3-4 times around the stalk and heat for 10-15 minutes in a pot of hot water. After this time, put the tomatoes in a sterilized jar so that it can be covered with a lid, and for the first time carefully pour boiling water over it.

Cover the jar with stacked tomatoes with a boiled or steamed lid and, covering with a terry towel, let it warm up for 15-20 minutes, then cover the jar with a special plastic lid with a hole to pour the future marinade out of it into a container for re-boiling it.

Pour into a jar of tomatoes Apple vinegar, and add salt and sugar, as prescribed by the recipe, to the drained liquid, and bring the marinade to a full boil so that they dissolve.

It remains for the second time to pour the boiling marinade over the tomatoes, cover with a hard lid and a folded towel so that the lid gets warmer under the seam, roll it up perfectly with a can key.

In the prepared "fur coat" place this jar upside down, cover completely and leave to cool completely. After a couple of hours, you can put the jar on its bottom and cover again for a day or two.

Store the cooled jar of tomatoes at room temperature, in a cooler and drier place, periodically glancing at her condition. If the marinade becomes cloudy, open the jar and discard the contents. You should not risk your health by trying to boil again. In addition, it is safe to store canned vegetables for no more than 1 year.

The originality of this method of preparing whole tomatoes for the winter by canning in a glass container under a hard lid lies in its ingredients, or rather in their seemingly unexpected combination, which gives an interesting taste and aroma even to the marinade. At the same time, the process of such pickling tomatoes is quite simple.

For this type of canning, tomatoes should not be large and overripe. In appearance, choose full-fledged, without any damage and cracks.

Ingredients for making canned tomatoes with mustard (per 3 liter jar):

• ripe elastic tomatoes - 1.5 kilograms;
• drinking water; boiling water;
• medium-sized onion - 1 piece;
• ripe sour apple - 0.5 pieces;
• table salt, suitable for canning - 2 tablespoons;
• granulated sugar - 1.5 tablespoons;
• mustard powder - 1 tablespoon;
• garlic, horseradish, dill - by preference.

The remaining ingredients: onion, garlic in slices, quarters of an apple without a core and horseradish root - must be peeled and placed in a colander and scalded with boiling water before being placed in a jar of tomatoes.

Wash the tomatoes in hot water and prick with a new toothpick around the place of the stalk so that their skin does not crack. Put the prepared tomatoes in a sterilized and defect-checked glass three-liter jar, put onion sliced ​​​​into rings with apple slices and, pouring boiling water along the very edges, cover with a sterilized new hard or screw lid, wrap with a terry towel for 5-10 minutes.

Using a colander plastic lid, pour the marinade from the jar into a saucepan, add the salt and sugar provided for in the recipe and bring to a boil while stirring to completely dissolve the latter. It remains to pour boiling marinade into a jar of tomatoes, pour dry mustard into it, put a lid on it, cover with a thick napkin, hold for a couple of minutes to heat the lid and tighten it with a can key.

Right on the table, turn the rolled up jar of tomatoes, being careful, onto the lid. This will make it possible to check whether it is well clogged: there is no marinade leakage - you can put it “under a fur coat” upside down until it cools. You can store such canned products at room temperature, avoiding dampness and direct sunlight for 1 year.

I can safely assure you that both recipes are top-notch, everyone will like it and will be included in the family recipe box. home canning. However, you will have to share them - everyone, having tried your tomatoes, will ask for a recipe ... And you can also read recipes from pickled vegetables that do not need conservation, but are waiting for your tasting) so enjoy your appetite and good mood.

Creating tomatoes, nature did not stint: endowed them with a delicious taste, the qualities of a fruit and a vegetable, painted them in a variegated color scheme, enriched them with vitamins and nutrients. Therefore, the popular love and popularity of tomatoes is not surprising. If in the summer there is always an opportunity to treat yourself to fresh fruits, then with the onset of cold weather they will be successfully replaced by canned ones. Sweet tomatoes for the winter, represented by a variety of recipes and cooking techniques, will delight you with the pleasant sweetness and freshness of summer in taste.

Easy to cook

Tomato is rightfully considered the "king" of winter harvesting. At the height of the tomato season, work is in full swing in most kitchens: tomatoes brought from the dacha, purchased on the market or from friends directly “from the garden” are processed. Homemade twists palatability significantly "overtake" store conservation. Such a homemade traditional addition to any dishes is not only tasty, but also healthy.

The glory of "tomato": what you need to know about the product

Tomatoes were known to the world before potatoes, corn and peppers. They are all indigenous to South and Central America. Even in the prehistoric era, the Indians began to grow "tomatl", which in their language meant " large berry". Eating the fruits of the plant, they were surprised by its aphrodisiac property, refreshing and rejuvenating effect on the body. In parallel with this, all over the world, tomatoes were considered poisonous. Tomatoes reached Europe only in the 16th century. They owe their modern name to the Italians. "Romo d'oro" is translated from Italian as "golden apple". However, in many countries, to this day, the tomato is called the way the Aztecs called it - tomato.

Benefit

Tomatoes are a source of all sorts of "usefulness". This dietary, low-calorie product (18 kcal per 100 g) boasts a rich vitamin and mineral composition. Availability champions useful substances- tomatoes of red and bright orange, "tangerine" color. Fresh tomatoes contain:

• water - in ripe tomatoes its share is 93%;
• glucose - the main nutrient for all body cells;
• fructose - it normalizes blood sugar levels, strengthens the immune system;
• fiber - its presence is beneficial for the functioning of the gastrointestinal tract, bowel cleansing;
• pectin is a dietary fiber that can absorb toxic substances and remove them from the body, maintain bacteriological balance;
• natural hormones cortisone- they stimulate metabolic processes;
• minerals - potassium, iron, copper, magnesium, cobalt, calcium, zinc, phosphorus;
• lycopene is a pigment component, which is the most effective natural antioxidant;
• anthocyanins - plant pigments with the function of protecting body cells from destruction;
• saponins - stimulate intensive production of sex hormones;
• acids - folic, glycolic, oxalic, citric, malic, succinic, coffee, stearic, affecting all body functions;
• phytosterols - neutralize cholesterol in the human body;
• vitamins - A, C, E, K, PP, B2, B6, B4.

By the amount of vitamin C, tomatoes are not inferior to citrus fruits. One tomato provides the body with half the daily requirement of ascorbic acid, which supports immunity during periods of flu and SARS.

Lycopene is a unique substance. It slows down the aging of the body and prevents cancer (especially melanoma and prostate cancer). Effective in the prevention of atherosclerosis, cardiovascular pathologies, diseases of the visual apparatus.

Pickled tomatoes are low in calories (32 kcal per 100 g). The presence of vinegar reduces the amount of nutrients in tomatoes, but they are still enough. And the level of lycopene, a powerful antioxidant, in canned tomatoes, on the contrary, increases several times. It should be noted the ability of pickled tomatoes to neutralize the effects of alcohol.

Contraindications

Nutritious, juicy fruits are not always healthy. For many years, it was believed that due to the high content of oxalic acid, tomatoes are harmful for gallstones and problems with the musculoskeletal system. In fact, there is ten times more oxalic acid in potatoes. But excessive tomato "passion" can provoke:

• allergic reactions;
• complicated course of cholelithiasis;
• attacks of gout;
• exacerbation of cholecystitis.

The abuse of pickled tomatoes is fraught with unpleasant consequences for gastritis, kidney disease, arterial hypertension. It is not the tomatoes themselves that are to blame for this, but the salt and vinegar contained in the tomato spins.

An ideal tomato for winter preservation ...

Tomatoes are preserved whole and in slices. Preference is given to small fruits: round, like cherries, or vice versa, elongated-oval (plum-shaped or pear-shaped), which is rational when filling small jars. Before culinary procedure Tomatoes must undergo face control.

• Maturity. We choose without a stalk, the color should be uniform, uniform, saturated, without greenery (an overripe tomato is not suitable due to increased juiciness).
• Color. It can be completely different: light yellow, orange, lemon, dark red, purple or almost black.
• Smell. Characteristic "tomato", without unpleasant additional flavors.
• "correct" form. Outgrowths on the surface, obvious asymmetry, fused tomatoes are signs of mutation, growing on top dressings and hormonal fertilizers.
• Skin. Elastic, resistant to cracking, without defects (dark spots, white dots, cracks, rot) indicates healthy vegetables.
• Content. The pulp is fleshy, dense, not fibrous. The seed chambers are small and the seeds are small.

Classification of varieties

The modern biological diversity of tomatoes is impressive: thanks to the “excitement” of breeders, there are currently over 2 thousand varieties of tomatoes. Guarantee good taste canned tomatoes and their long shelf life - the right choice of variety, since not all tomatoes are suitable for this purpose. By varietal diversity, tomatoes are divided into five groups.

1. Salad. Grown for fresh consumption, they include all large-fruited species.
2. Dessert. These are small-fruited cherry tomatoes.
3. Pickling. Varieties with a high concentration of sugar.
4. For conservation. Suitable for various marinades.
5. Gravy. Designed for homemade snacks, ketchups.

In addition to special varieties for canning ("Sanka", "Lyana", "Kibits", " Lady fingers”, “De Barao”, “Anniversary Tarasenko”, “Apple Tree of Russia”), small-fruited salad and dessert varieties are used for twists. To ensure their safety in jars, food preservatives are used (vinegar, citric acid, aspirin).

… and what are the secrets of successful harvesting

To create home stocks, get a good taste of tomatoes closed in jars and their reliable “wintering”, you need to follow the recipe, know how to properly prepare the products and “roll up” the jars. Do not ignore the following steps.

• Thorough wash. All products are well washed under running water. If the vegetables are too dirty, it is better to “soak” them so that the initial dirt comes off, and only then carefully wash them under running water, preferably with a brush. Greens are washed in a large bowl of cold water, changing it several times. After that, rinse under the tap.
• Drying. It is recommended to wait for water from clean vegetables to glass.
• Punctures. So that the fruits do not crack after contact with a hot liquid, before laying the tomatoes in a jar, gently pierce the skin in the area of ​​\u200b\u200bthe stalk with a wooden toothpick two or three times.
• Sterilization of jars and lids. You can sterilize jars previously washed with baking soda by any method - in microwave oven, in the oven or on the stovetop. Most often, they are steam sterilized: the pan is covered with a grate, a flat sieve or a sterilizer for cans (a circle with a hole for the neck of the can). Banks are left over boiling water for five to ten minutes. The lids are also sterilized by “boiling” them in water for five minutes.
• Sealing. After seaming, be sure to turn the jars over to check the tightness of the lids. "Upside down" they should stand for at least a day. Check to see if the cans leave wet marks.
• Thermal insulation. By wrapping the preservation in a blanket or blanket, you reduce the risk that fermentation will appear in the jar, and the tomatoes will “explode” over time. Sheltered jars stand until completely cooled.
• Storage. A cellar or basement is the most suitable and long-term (up to two years) option for storing homemade items. In an ordinary apartment, it is convenient to adapt shelving in closets for these purposes. But with this method of storage, stock up on preservation for one winter. It is not necessary to use hinged shelves or non-glazed, non-insulated loggias and balconies for arranging bins.

Indicators of mistakes made in the canning technique will be swelling of the lid, bubbles and turbidity of the brine. Such tomatoes are inedible and dangerous to health.

Sweet tomatoes for the winter: favorite recipes ...

The first "tomato" recipes appeared in Spain, back in 1692. Today, there are a great many ways to preserve tomatoes, and their secrets are inherited in families. Recipes for salting sweet tomatoes for the winter are a special topic. An excellent option for those who are contraindicated in spicy, highly salty or sour foods. It turns out to be a real meal, and tomato pickle can claim the title of an independent drink. Among the popular recipes in a practical way, you can find "your" taste.

"Grandmothers"

Description. This conservative, tried-and-tested recipe is listed as #1 in old notebooks. Sweet tomatoes with vinegar contain a minimum set of ingredients, but for the winter such an appetizing twist is very appropriate. The portion size is for a 3 liter jar.

Compound:

• 30-35 pieces of red tomatoes (about 2 kg);
• garlic cloves - five;
• green bunch of dill;
• water - 1.5 l;
• salt - 30 g or a tablespoon;
• sugar - 100 g or four tablespoons;
• 9% vinegar - one and a half large spoons;
• three peas of allspice and black pepper;
• no more than three bay leaves.

Canning steps

1. Prepare the tomatoes, cut the large cloves of garlic in half.
2. Put half the norm of garlic and dill into a glass container.
3. Fill the jar with red tomatoes. There is no need to over-tamp.
4. Boil water for pickling.
5. Throw in pepper, the remnants of herbs, garlic.
6. Pour the tomatoes with fragrant boiling water.
7. Cover with a sterilized tin lid and leave for half an hour.
8. Salt the brine and boil it again with the norm of salt and sugar.
9. Remove from the stove, add vinegar to the marinade (many natural preservative pour directly into the jar).
10. Add the finished filling to the vegetables.
11. Turn the jar upside down after twisting.
12. We warm up the preservation under a blanket for about a day.
13. The cooled twist will be taken out for storage.

For winter preparations, you can use cloves, it is often included in marinades. For a light and delicate aroma, two buds are enough: in combination with vinegar, a larger amount of spice can spoil the taste with bitterness. Choose a quality carnation that has flexible stems and leaves oil marks on the paper. Instead, you can throw a couple of pinches of cinnamon into the jar, which has a similar spicy aroma.

Under the garlic "snow"

Description. Tomatoes owe their “snowy” appearance to crushed garlic and mustard seeds. The sweet taste of tomatoes is successfully complemented by an invigorating garlic and fragrant mustard aroma. For conservation, take the fruits of medium size. It is more convenient to close cherry tomatoes in jars up to 2 liters.

Compound:

• about 2 kg of red tomatoes;
• chopped garlic - three teaspoons;
• pepper (allspice) - six peas;
• grain french mustard- 1.5 teaspoons;
• 9% vinegar - four tablespoons;
• water - 1.5 l;
• granulated sugar - six to eight tablespoons;
• table salt - three tablespoons.

Canning steps

1. We send the tomatoes pierced with a wooden toothpick to a jar. Let's fill it out completely.
2. Add peppercorns.
3. Let's pour boiling water.
4. Keep covered for about half an hour.
5. Salt the liquid.
6. Add garlic, mustard seeds, vinegar.
7. Pour boiled marinade with the specified amount of salt and granulated sugar.
8. Let's roll up the bank.
9. Cool the twist under the bedspread upside down.
10. Let's put it in storage.

The filling may become slightly cloudy immediately. This happens when the garlic is crushed in a blender. If it is finely chopped with a knife, the marinade will be transparent. As soon as the garlic "snow" settles on the red tomatoes, the spicy-sweet pickle will be clean as a tear.

With onion

Description. In the master's "arsenal" the recipe for sweet tomatoes with onions for the winter occupies a special place. It is difficult to “break away” from such tomatoes. Despite the need for sterilization, you won’t have to mess around for a long time. The quantitative composition of the recipe involves the use of a jar with a capacity of 3 liters.

Compound:

• ripe tomatoes - 2 kg;
• greens - a bunch of traditional herbs;
• three bulbs;
• a few garlic cloves;
• vegetable oil (odorless) - a couple of tablespoons;
• water - one and a half liters;
• 9% vinegar - a quarter cup;
• table salt - 1.5 tablespoons;
• lavrushka leaves - two pieces;
• black pepper - three or four peas.

Canning steps

1. Prepare the tomatoes, greens, cut the onions into rings.
2. Grind the herbs with a knife, divide the garlic into halves.
3. Add sunflower oil, herbs and garlic to the jar.
4. We put the fruits of tomatoes and onion "circles" in layers.
5. To get a marinade, combine salt, sugar, spices in water.
6. Bring to a boil, then pour in the vinegar.
7. Cooled down to 70ºC, fill the jar with marinade.
8. Sterilize for 15 minutes.
9. Pickled tomatoes securely roll up with a key, turn over.
10. Keep under the "fur coat" until cool.
11. We'll put it in storage.

Almost any recipe for sweet tomatoes for the winter will be decorated and complemented with spices and herbs. It goes well with tomatoes: oregano, marjoram, horseradish, basil, anise, pepper, thyme, sesame seeds, celery. They can safely flavor the marinade to your own taste. But overdoing it with cloves and lavrushka is not worth it. The longer the seamings are stored, the brighter the aroma of these spicy additives will be revealed, overshadowing the taste of the tomatoes themselves.

… and contenders for originality

The hostess, starting conservation, seeks to give tomatoes original taste without sacrificing their presentable appearance. Often it is the recipes "with a twist" that become culinary legends.

With marigolds

Description. A simple, original recipe for those who are not afraid of culinary experiments and love tomatoes with a spicy-sweet, slightly fruity taste. The freshly picked flowering bud of Chernobrivets, beloved by the people, replaces the usual set of seasonings for preservation. Except classic salt no sugar or vinegar in the recipe more spices no. For testing, close one jar, but as the reviews “assure”, it is better to immediately make more blanks. Components are indicated per liter of can.

Compound:

• tomatoes - 700 g;
• marigold flower bud;
• sugar - one and a half tablespoons;
• salt - one dining room;
• 9% vinegar is the same;
• water - 0.5-0.7 l.

Canning steps

1. Wash small, approximately the same tomatoes.
2. Fill a clean jar with red fruits.
3. Let's put a smelling flower (yellow, orange or red-brown).
4. Add salt, sugar, vinegar to the container.
5. Pour the ingredients with cold water, cover with a lid.
6. We cover the bottom of the pan with a kitchen towel folded in several layers. We put the filled jar and pour cold or slightly warm water up to her shoulders. The temperature inside and outside the jar should be approximately the same: if the difference is large, the glass will burst.
7. Let's wait for the water to boil in the pan.
8. Let's reduce the fire to exclude violent "gurgling" and water ingress into the brine.
9. We sterilize the workpiece for 15-20 minutes.
10. Let's roll up.
11. Let's wrap it up.
12. In a day we will take it to the cellar or pantry. Tomatoes with marigolds are perfectly stored in the apartment.

Interestingly, ground marigolds are the famous Georgian spice zafaran or Imereti saffron. It is often passed off as natural saffron, but they have only part of the name in common. Red-red flowers have a more pronounced taste and aromatic properties.

With unripe grapes

Description. Unripe grapes in the recipe act as a preservative. Tomatoes in such an exquisite marinade conquer with their sweet-sour, original taste. They are served on the table with grapes - no less tasty than the main ingredient. The recipe list is for 3 liter jars.

Compound:

• 1.5 kg of small tomatoes, cherry tomatoes are ideal;
• a small bunch of green dill;
• garlic - a couple of teeth;
• a large green bunch of unripe grapes;
• marinade components: per liter of water - sugar (two or three tablespoons), salt - a tablespoon without a slide.

Canning steps

1. We sterilize the inventory.
2. Wash and dry food.
3. We cut the bunch of grapes with culinary scissors into small branches to save space in the bank.
4. Put greens, garlic (can be cut) at the bottom.
5. Lay out the tomatoes, evenly alternating them with green grapes.
6. Pour filled jars with boiling water.
7. Cover with a lid for half an hour until partially cooled.
8. Prepare the marinade: add salt and sugar to boiling water, stir.
9. Salt the cooled liquid from the cans (it will not be useful).
10. Fill jars with brine, roll up.
11. Turn the twists over, insulate with an old blanket, after a day we will remove them to a suitable place.

With blue grapes

Description. The sweetest" tomato recipe for the winter - tomatoes with blue grapes in a sweet filling (a bright artistic composition is obtained in a jar). Tomatoes and grapes are served on the table as two independent snacks. Visually, the second ingredient is often mistaken for olives. The recipe is for a three-liter jar.

Compound:

• 1 kg of medium-sized tomatoes (but not "cream");
• as many blue grapes;
• fresh dill - two or three inflorescences;
• a couple of horseradish leaves;
• four bay leaves;
• five to seven peas of black pepper;
• water - a liter and a half;
• sugar - four tablespoons;
• salt and vinegar - a couple of tablespoons of each component;
• six tablespoons sunflower oil(refined).

Canning steps

1. Let's put horseradish, dill in a jar.
2. Separate grape berries from bunches.
3. Tomatoes while laying in a jar alternate with grapes.
4. Fill the contents with boiling water, cover with a metal lid. 15-20 minutes is enough for hot water to “enrich” with aroma and color.
5. Pour the liquid into the pan, add the marinade components to it: spices, vinegar, salt, sugar, oil. Bring to a boil (do not simmer).
6. Pour the boiling marinade over the jar and immediately twist.
7. After the natural cooling of the jar under a thick blanket, we will transfer it to storage.

with apples

Description. Sweet tomatoes with a spicy-refreshing taste of apples that feel like oak barrel and not from a regular can. The brine is also "mind-blowing". It is used as an independent drink, and will also be a good base for the sauce. If desired, the voids in the jar can be filled with slices of peeled apples. The recipe indicates the components based on a one and a half liter container.

Compound:

• 700-800 g of red tomatoes;
• 2-3 kg of sweet and sour apples;
• a couple of sprigs of dill;
• a couple of horseradish leaves;
• two leaves of cherry and black currant;
• four peas of black pepper;
• clove of garlic;
• salt - a tablespoon without a slide;
• sugar to taste.

Canning steps

1. We will send horseradish, dill, fruit leaves, tomatoes to the jar.
2. We “protect” the upper tomato row from thermal “stress” with a currant leaf, carefully pour boiling water.
3. Cover with a lid and wait 10-15 minutes.
4. Let's skip apples through a juicer (about 1 liter of juice is obtained from 3 kg).
5. Pour water from a jar into the sink.
6. Removing the foam, wait for the boil of freshly squeezed apple juice. If not sweet enough, add sugar to taste.
7. Boil the juice with garlic, salt, pepper grains for five minutes over low heat.
8. Pour tomatoes with hot brine, roll up the jar.
9. The next morning, we will take out the “apple” tomatoes for storage.

To tomatoes in apple filling, you can add a handful of gooseberries, blackberries, black or red currants, a dozen purple plums. Pickled fruits and berries will be appropriate for meat and fish.

Slices

Description. Being engaged in preparations, the hostess wants to make a substantial supply of tomatoes that can diversify the winter menu. Sometimes the usual pickled tomatoes are “annoyed”. To prevent this from happening, roll up some of the tomatoes with slices along with the rings. bell pepper. For this recipe, you can take substandard fruits. The proportions are given for a three-liter jar.

Compound:

• tomatoes - up to 3 kg;
• two or three bell peppers;
• bulb - one large;
• half a glass of sugar;
• one and a half tablespoons of salt;
• a similar salt amount of vinegar;
• water - 1.5 l;
• two cloves of garlic;
• bay leaf - no more than three pieces;
• a few green sprigs of dill and parsley.

Canning steps

1. Cut the washed tomatoes into pieces. Smaller fruits - in half.
2. Cut the sweet pepper and onion into rings.
3. We put all the spices in sterile jars, on top - pepper rings.
4. Next, add the tomato slices, layering them with onion rings.
5. For the marinade, boil water with sugar and salt.
6. Pour vinegar into a jar, then - hot marinade.
7. Cover with a lid, sterilize the container with its contents for 15 minutes.
8. Let's roll up.
9. We take out the cooled tomato slices for storage.

"Sun" in the bank

Description. Yellow sweet pickled tomatoes for the winter look colorful and original on the table. Even more “fun” look “sunny” tomatoes in combination with multi-colored stripes of bell pepper. Yellow tomatoes have a slightly different taste than red ones, and if you want to give a sweetish snack a spicy spiciness, chili peppers are added to the marinade. Instead of traditional greens, you can put basil or celery in a jar, this will add new flavor notes. Another feature of the recipe is the replacement of vinegar with lemon.

Compound:

• about 2 kg of small tomatoes;
• three to four sweet peppers;
• two or three leaves of horseradish, blackcurrant, oak;
• a few dried dill umbrellas;
• sprig of parsley;
• up to five grains of pepper (black);
• four garlic cloves;
• a third of a teaspoon of "lemon";
• to prepare the marinade: 1.5 liters of water, one and a half tablespoons table salt, eight to ten tablespoons of sugar.

Canning steps

1. At the bottom of the jar we put the leaves, garlic, parsley, black pepper.
2. Layers lay tomatoes and peppers, cut into strips or large slices.
3. We alternate the vegetable ingredients up to the very neck of the jar.
4. Pour boiling water over the tomatoes for 15 minutes, cover with a lid.
5. Boil the marinade for five minutes (with salt, sugar, dill inflorescences).
6. Drain the water, pour citric acid into a jar.
7. Pour in boiling brine.
8. Cover with a lid and sterilize for ten minutes.
9. Roll up, send to heat.
10. A day later, the jar is ready for long-term storage.

Ways for green fruits

Due to weather surprises in the form of sudden frosts or frequent fogs, tomatoes are in open ground do not have time to ripen before the end of the season. The presence of a poisonous substance in green tomatoes - corned beef - can cause serious poisoning, unripe fruits should not be eaten fresh. Their conservation or salting will save the situation. This is an opportunity to organize non-waste production and diversify the winter menu.

Important nuances

There are not so many recipes for sweet green tomatoes for the winter. After all, the traditional taste of such canned and pickled fruits can be characterized by the words: sour, salty, “spicy” and very spicy. To get a quality workpiece, pay attention to:

• size - do not take a "trifle", delicious tomatoes come out of medium and large fruits, and the content of corned beef in them is minimal;
• color - if possible, take brown or "milk" tomatoes.

To get rid of dangerous corned beef, “soak” green tomatoes in salted water five to six hours before processing. Change the water three times. The liquid will "pull out" the toxic substance.

We prepare traditionally…

Description. Cooked according to this recipe, greenfinches will charm with their unusually soft, peculiar taste. Cinnamon added to the filling will give special notes. Follow the recipe step by step.

Compound:

• 2 kg of green tomatoes;
• one or two bell peppers;
• 1.5 liters of tomato juice;
• three cloves of garlic;
• a third of a teaspoon of cinnamon;
• four tablespoons of sugar;
• three tablespoons of salt.

Canning steps

1. Put the washed tomatoes in a sterilized jar.
2. Add garlic and pepper cut into rings or slices.
3. Pour the vegetables with boiling water, after 15 minutes, drain the water.
4. We repeat the procedure twice.
5. Let's boil tomato juice, adding salt, sugar, cinnamon to it.
6. Pour the marinade over the tomatoes.
7. Roll up the lid, turn over, wrap.
8. In a day we will take it to the cellar or pantry.

…and in a cold way

Description. Cold cooking methods for green tomatoes are the easiest. Usually at least 5-10 kg of green vegetables are harvested immediately. Do it in wooden barrels, makitrah, wide enameled pots, jars. Cold processing results in firm, crunchy, juicy tomatoes able to compete with their ripe "brothers". If you prefer soft fruits, boil the tomatoes in water for no more than three minutes before salting. In a city apartment, it is convenient to harvest green tomatoes in three-liter jars. The sweet taste of tomatoes can be spiced up: for this you need a few garlic cloves and a third of a teaspoon mustard powder.

Compound:

• 1.5-2 kg of green tomatoes;
• five leaves of cherry and black currant;
• mint leaves, if desired;
• a small bunch of fresh dill and parsley;
• no more than five peas of allspice;
• a small pinch of cinnamon;
• a third of a teaspoon of ground black pepper;
• several sheets of lavrushka;
• 1.5 liters of cold filtered water;
• two tablespoons of salt;
• five to six tablespoons of sugar.

Canning steps

1. At the bottom of the jar we lay out part of the fruit leaves, pepper, cinnamon.
2. Fill the container with tomatoes, periodically sprinkling them with sugar and spices, shifting with herbs and leaves.
3. Shake the jar lightly to evenly distribute the contents.
4. AT cold water dissolve the salt, pour the tomatoes.
5. Close the jar with a tight nylon lid.
6. Leave at room temperature for three days, then move the jar to the cold (stored one and a half to two months).

To learn how to save food, mankind has come a long way. A real culinary revolution in 1804 was made by the French chef Nicolas Appert, who is considered the father of canning (then “apperting”) in its modern concept. He suggested boiling vegetable and meat products in sealed jars. In 1810, Briton Peter Durand became famous as the owner of the first patent for preserving food using tin containers.

But the current “system”, which includes cans, safe sealed lids and a seamer, was invented by the legendary weapons designer who created the PM pistol, Nikolai Makarov. Since then, conservation has become a wide field for culinary experiments.

Becoming the author of some small "exclusive" is not so difficult. Finished sweet canned tomatoes? Do not rush to pour out the brine. You can bake delicious food on it. homemade cookies. His recipe is quick, absolutely hassle-free and budget-friendly. You will need a glass of tomato pickle and sugar, half a glass of refined vegetable oil, a teaspoon of baking powder or soda, three to four cups of flour. kneaded soft dough. After 20 minutes of “lying”, pieces are cut on the table, which are given a round shape, greased with yolk and baked in the oven at 180 ° C for 15 minutes

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Only recently, tomatoes have been sold in stores and supermarkets in winter: but their taste is most often far from the taste of home-made vegetables, they are usually tasteless and tough, and imported ones are unreasonably expensive.

So that our tables are not empty without this beloved vegetable, there are a lot of various ways canning, allowing you to prepare a variety of dishes from the summer: festive and everyday.

Canned tomatoes for the winter - the subtleties of cooking

Each recipe has its own cooking technology, different from the rest. There are many pickles, marinades, sauces used for canning, but there are general principles, observing which, you can achieve the perfect taste of your dish.

1. If you are canning whole tomatoes, they should be firm and undamaged.

2. The stalks must be removed.

3. The fruits should be slightly "unripe", strong, before laying them in jars, they are pierced in several places so that the skin does not burst.

4. If you plan to preserve chopped tomatoes, it is better to pick up absolutely ripe, soft fruits.

5. Banks must be steamed before canning, and lids must be boiled.

Many housewives sort vegetables before cooking, while others, on the contrary, prefer to see tomatoes of different shapes and colors in one jar. In any case, only healthy, whole fruits of medium size should be selected for canning.

For canning, a variety of seasonings and herbs are used: from classic dill and parsley to honey, cinnamon and currant shoots. The taste of tomatoes is enhanced and combined with many additives, which is why there are such a variety of ways.

In all countries where there is a canning tradition, there is a recipe for harvesting this fruit: spicy tomatoes in Korean, chakhokhbili, tomato adjika, tomatoes with garlic in Ukrainian and many others.

All fruits are subject to conservation, regardless of maturity, variety or color. Greens will be pleasantly crunchy and possess sour taste, robust red tomatoes are ideal for canning whole or in halves, and overripe fruits are used to create dressings and sauces.

Classic Recipe: Homemade Canned Tomatoes

This is perhaps the most common recipe: it is as simple as possible, even a person taking the first steps in cooking can easily cope with it, and you can store the product in a warm place - thanks to the addition of vinegar essence. canned tomatoes for the winter in this way should be in the arsenal of every housewife.

Ingredients for one can of 3 liters:

1 tbsp salt

5 tbsp sugar

1 teaspoon vinegar essence (70%)

Cooking method

Prepare the tomatoes - check their integrity, rinse, remove the stalks. The jars must be sterilized, then put the tomatoes in them, fill with boiling water and cover for about half an hour. Next, the water must be poured into another container, add the remaining ingredients to it and boil. As soon as the brine boils, you need to pour tomatoes over them again, adding vinegar essence in accordance with the recipe.

Spicy canned tomatoes for the winter

Another recipe that can rightly be called a classic. Such tomatoes are distinguished by a spicy spicy taste and rich aromatic filling.

Ingredients for one can of 3 liters:

1 bell pepper

½ hot red pepper

4 garlic cloves

Celery - 3 sprigs

3-4 bay leaves

Allspice

Brine: for 1 liter of water - 1 tbsp. sugar, 1.5 tbsp. salt, 1 tsp 70% vinegar essence

Cooking method

To prepare the brine, bring water to a boil, add sugar, salt and vinegar essence.

Laurel leaves, bell peppers, chopped into large cubes, garlic, celery sprigs, allspice and red peppers are placed at the bottom of the jar. Next, the tomatoes are tightly packed into the jar, after which the contents are poured with brine.

Now cover the jar with a lid and place in a large bowl of boiling water (the water should cover the jar by 2/3) to sterilize. Then the can of preservation is rolled up, turned over on the lid until it cools. The advantage of this method is that you can store canned tomatoes for the winter in this way even in a warm room.

Green canned tomatoes for the winter with celery "Caucasian"

If the tomatoes did not have time to reach the garden or after harvesting, use them for cooking according to a recipe that is very popular in the Caucasus.

Ingredients:

Unripe strong green tomatoes - 1 kg

Celery - 300 gr

Garlic - 200 gr

Hot red pepper - 1 pc.

Salt - 1.5 tbsp.

Water - 1 l.

Cooking method

First you need to prepare the brine: boil water and add salt to it.

Pour boiling water over the tomatoes, cut them across. Cut the celery, garlic and red pepper, mix and stuff the tomatoes with the resulting mass. Ready tomatoes are stacked in jars and filled with pre-prepared filling. Cover the jars with a plastic lid and store in a cold room. Such tomatoes are not sterilized, so they need to be stored in a cool place.

Georgian canned tomatoes

Chakhokhbili is a must-have for any Georgian housewife. It is prepared from ripe, soft tomatoes with the addition of onions. The advantage of this dish is that it can be eaten both on its own and as a sauce for meat, dressing for borscht or national Georgian dish"Chakhokhbili". These are not just canned tomatoes for the winter, this is a complete semi-finished product. Add eggs and you have a great winter scrambled egg with tomatoes.

Products for cooking:

5 kg tomatoes

1 l. frying oils

Salt - to taste

Cilantro - 500 gr.

Cooking method

Rinse the tomatoes thoroughly and scroll through a meat grinder. Cut the onion into cubes, lightly fry in oil at the bottom of a thick-walled pan. In the passivated onion, add the resulting mass of tomatoes. After that, you need to reduce the heat so that the tomatoes do not burn, and bring the chakhokhbili to readiness (the dish will be ready in 30 minutes).

Without waiting for the chakhokhbili to cool down, you need to pour it into jars with a volume of up to a liter, they must first be scalded or doused with boiling water. Cover with tin lids, sterilize, roll up and turn over.

Tomatoes canned for the winter in jelly

Canned tomatoes for the winter, prepared according to this recipe, are considered one of the most original ways preparation of this product. The dish has an exotic look and will be an original addition to the table.

Products:

Tomatoes

Water - 1 l.

Sugar - 80 gr.

Salt - 40 gr.

Vinegar - 1 tsp

Gelatin - 30 gr

Sweet peas, bay leaves to taste

Cooking method

Prepare gelatin - soak it in water, then heat the resulting mixture in a bath until dissolved, strain, it should turn out homogeneous mass. Coarsely chop the tomatoes, put in jars.

Preparing the filling: add salt, sugar to the water, after boiling, add vinegar, gelatin mass, spices. Remove from heat after 3 minutes hot pickle jars and sterilize. Next, the banks must be rolled up and kept upside down until they cool.

Canned tomatoes for the winter in tomato sauce with onions and carrots

original recipe tomatoes in tomato sauce came to us from the Urals, but is appreciated and loved throughout the country. Cooking 4 liter cans would need:

Ingredients

Tomatoes

2 medium carrots

3 onions

cilantro, parsley

Bay leaf, sweet pea

4 tbsp Sahara

1 l. tomato juice

1 tbsp salt

Cooking method

Jars must be sterilized before cooking. At the bottom we lay out lavrushka, cilantro, parsley, 2-3 peppercorns. Tomatoes must be in large parts: into halves or quarters, cut carrots to taste - into small or large straws, circles, onions - into half rings.

In a jar on top of the greens, lay out in even layers, first tomatoes, then carrots, again tomatoes, onions, and then until the jar is filled.

Salt the tomato juice and stir in the sugar, put it on the fire and let it boil. If foam has formed on the surface, it must be removed. After that, hot tomato juice is poured on top of the contents of the cans.

Be sure to sterilize the workpiece: cover the jars with sterile tin lids, dip the jars in boiling water for 10 minutes, then, according to the classical scheme, roll up and turn over to cool. Store canned tomatoes for the winter using this method in a dark, cold place.

Salted tomatoes from a jar or barrel

One of oldest recipes, beloved by our ancestors - canning due to fermentation and an atypical combination of flavors in the form of horseradish, cherry leaves, honey and others. The taste is unusual and different from the usual preservation due to the carbonation of the product. The process is usually long and drags on for a month, but the taste becomes unique. Such canned tomatoes for the winter are distinguished by production volumes and the absence of the need for sterilization.

Ingredients

To preserve 15 kg of fruit you will need:

10 horseradish leaves

1 kg of cherry and currant leaves, dill sprigs

300 gr. garlic

300 gr. apples

To prepare the brine you will need: 10 liters. water, 230 gr. salt, 3 tablespoons of honey, 50 gr. sugar, 40 gr. mustard powder, sweet peas) and 1 tbsp. hell.

Cooking method

How to make canned tomatoes for the winter from a jar:

First you need to prepare the container: rinse thoroughly and scald. The same goes for the barrel.

Sort and wash the fruits, greens, they should be fresh and without external damage. Cut the garlic without peeling it, chop the apples large pieces. After that, start laying out layers of greens, apples, tomatoes and garlic. Apples are stacked only in the first tier. Fill the flask and barrel in this way almost completely, leaving 15 cm, the last layer should be lined with horseradish leaves.

Then we prepare the filling for salting: add salt, sugar, honey, mustard, horseradish, peppercorns to the water and mix thoroughly until the salt and sugar are dissolved. The resulting liquid must be poured before filling. The flask must be closed, blocking the access of oxygen, and left for 30-35 days. You can speed up this process - at a temperature of +20 degrees, the dish will be ready in 3 weeks.

To cook in a barrel, you need to put a load on top of the tomatoes and cover it with a linen napkin or gauze. After about a month, the salting process will be completed and the tomatoes will be ready, their taste will almost completely match the taste of tomatoes cooked in a flask.

Tomato canning is not only a classic of preparations, it is also an excellent appetizer and a pleasant addition to second courses. How good are they festive table- salty, sour, spicy, spicy! Canned tomatoes are no less popular on the winter table than fresh ones in summer. There are hundreds of recipes for their preparation, but each housewife has her own, cherished, passing from generation to generation, and has long been to the taste of the household. It would seem that there is no need to experiment, it is easier to use already tested methods, however, try canning tomatoes according to our recipes, and in winter you will appreciate their charm!

Tomatoes with horseradish and oak leaves "Salted in bags"

Ingredients:
strong red or brown tomatoes,
horseradish leaves, oak leaves,
leaves black currant or cherries
dill, garlic,
red hot pepper- taste.
For brine (per 1 liter of water):
2 tbsp. l. salt.

Cooking:
Place the tomatoes in plastic bags, 1-2 kg each. Add spices there, fill with brine and tightly tie the bags, releasing all the air from them. Place the packages with tomatoes and spices in a barrel or other large container and pour brine on top so that they are covered by 4-5 cm. Press the packages lightly on top so that they do not float. Remove mold from brine (it should be noted that if there is no air in the bags, there will be no mold). salted tomatoes will be ready in 25-30 days.

Salted tomatoes with leaves and corn stalks

Ingredients:
10 kg tomatoes (hard, you can still a little greenish),
5 kg of young stems and leaves of corn,
200 g dill,
100 g parsley,

1-8 black peppercorns
500-600 g of salt.

Cooking:
At the bottom of the prepared barrel (or bottle), put blackcurrant leaves, previously scalded with boiling water. Rinse tomatoes, spices, young stems and leaves of corn in cold water. Next, lay a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Prepare young corn stalks as follows: cut into pieces 1-2 cm long and put them on each row of fruits. Top the tomatoes with corn leaves and cover with water. Pour salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water. Cover the container with a wooden circle, put oppression on top.

Salted tomatoes with mustard and garlic "A Month in the Country"

Ingredients:
unripe tomatoes of medium size - to taste,
30 g garlic
200 g dill,
30 g horseradish root,
25 g tarragon
100 g cherry leaves,
100 g black currant leaves,
50 g dry mustard,
20 g of allspice peas.
For brine for 10 liters of water:
300 g of salt.

Cooking:
To the bottom enamel pan put some of the spices and sprinkle with an even layer of dry mustard. Wash the tomatoes and place in the prepared dish, shifting with dill, garlic, horseradish, pepper, tarragon, cherry and black currant leaves, leaving some space for the top layer. Spread the remaining spices on top of the tomatoes and cover everything with a thick napkin. Pour the brine over the tomatoes, cover with a wooden circle and place the weight. For brine, boil water by adding salt to it. 6-7 days after pickling, place the tomatoes for 30 days in a cold place.

Tomatoes with bunches of red rowan

Ingredients:
2 kg of tomatoes,
500 rowan clusters.
For filling:
1 liter of water
100 g sugar
30 g salt.

Cooking:
Wash the tomatoes, prick with a fork from the side of the stalk and place in a sterilized jar along with the washed bunches of mountain ash. Boil water, dissolve sugar and salt in water. Fill the jar with a boiling solution three times and roll up the jar with a sterilized lid.

Tomatoes with nutmeg grapes, garlic and chili pepper "Decoration of the meal"

Ingredients:
1.5-2 kg of cream tomatoes,
1 bunch of muscat grapes
1 head of garlic
1 pod of chili pepper,
5-6 currant leaves,
2 bay leaves,
black peppercorns, horseradish leaf, dill and parsley - to taste.
For the marinade (for 1-1.2 liters of water):
2 tbsp Sahara,
1 tbsp salt,
3 tbsp 9% vinegar.

Cooking:
Wash the tomatoes and prick with a toothpick near the stalk. Peel the garlic and divide into cloves. Wash all other fruits, horseradish leaves and currants. Cut the hot pepper into rings. Put spices, tomatoes, garlic and grapes in prepared sterilized jars. Pour everything with boiling water for 20 minutes, then drain the water and immediately pour the marinade. For the marinade, boil water with sugar and salt and, turning it off, add vinegar. Sterilize filled jars for 15-20 minutes, roll up, turn upside down, wrap and leave to cool completely.

Ingredients:
For a 3 liter jar:
900 g tomatoes,
500 g sweet pepper,
5 garlic cloves,
1 carrot
2 bulbs
a piece of fresh hot pepper,
3 tbsp vegetable oil,
2 tbsp salt,
1.6 liters of water.

Cooking:
Take medium-sized tomatoes, remove the stalks and rinse. Also wash the peppers in cold water. Wipe with a napkin, lightly fry on all sides in vegetable oil and, without releasing the seeds, cut in half lengthwise. Finely chop the garlic, slice the carrots, and slice the onion into rings. Next, lay all the components in jars in layers and fill with salted water. Soak the filled jars for a day. After the time has elapsed, sterilize the jars: 1 liter - 12 minutes, 3 liters - 20 minutes. Roll up and cool at room temperature.

Sliced ​​tomatoes with onions "Very-very"

Ingredients:
small ripe tomatoes - the amount to taste.
For 1 liter jar:
1 large onion
1 tbsp vegetable oil.
pepper, bay leaf, cloves - to taste.
For brine (per 1 liter of water):
3 tbsp Sahara,
1 tbsp salt.

Cooking:
Cut small red tomatoes into 2 parts. Place the sliced ​​onion in the bottom of the jar. For brine: add sugar, salt to boiling water, mix and boil. Fill the jar tightly with tomatoes and spices, pour vegetable oil on top and pour boiling brine over it. Sterilize the jar for 15 minutes and roll up.

Ingredients:
3 kg red tomatoes
1 kg of onion
1 kg carrots
1 kg sweet pepper
400 g rice
1 st. Sahara,
400 g vegetable oil,
salt to taste.

Cooking:
Pass the tomatoes and onions through a meat grinder, chop the carrots and peppers into small pieces. Combine all ingredients, bring to a boil over moderate heat, then reduce heat and simmer for 1 hour. Arrange the finished mass in sterilized jars and roll up. Store in a cold place.

Layered salad with tomatoes "Autumn mood"

Ingredients:
3 kg of tomatoes.
1 kg sweet pepper
1 kg of onion
300 g vegetable oil,
200 g sugar
3-4 tbsp salt,
200 g 9% vinegar.

Cooking:
Cut the pepper into strips, onions and tomatoes into half rings, grate the carrots. Put in layers in a saucepan: carrots - onions - peppers - tomatoes. Prepare a marinade from vegetable oil, sugar, salt and vinegar. Pour marinade over vegetables and leave for 8 hours. After the time has elapsed, put the vegetables on the fire and cook for 40 minutes after boiling, without stirring. 5 minutes before the end of cooking, mix everything, put in jars and roll up.

Salad "Wand"

Ingredients:
7 medium tomatoes,
2 bulbs
2 carrots (medium)
4 sweet peppers
300 g white cabbage,
½ stack vegetable oil,
2 bay leaves,
salt, sugar and pepper - to taste.

Cooking:
Cut the tomatoes into 6 parts, the onion into half rings, the pepper into strips, grate the carrots on a coarse grater, chop the cabbage. Mix the vegetables, season with vegetable oil, spices and cook, stirring, over low heat until tender. Spread out ready salad into sterilized jars, roll up and sterilize for 5 minutes.

Tomatoes "Piquant" in tomato sauce

Ingredients:
For 2.5 liters of tomato puree juice:
250 g sweet pepper,
¼ stack. finely chopped garlic
¼ stack. grated horseradish,
4 tbsp Sahara,
2 tbsp salt.

Cooking:
Select tomatoes of medium ripeness and put them in a three-liter jar. Place overripe tomatoes in a saucepan and bring to a boil. When the tomatoes become quite soft, rub them through a sieve. Put sugar, salt into the resulting juice puree, stir the mixture and put on fire. When it boils, put garlic, horseradish and sweet pepper, 2 times passed through a meat grinder. Pour the jars of selected tomatoes with this hot mixture. Sterilize jars with finished products: 1L - 15 minutes, 3L - 20 minutes and immediately roll up.

plum tomatoes

Ingredients:
tomatoes, plums - in equal quantities.
For filling:
100 g sugar
15 g salt
1 liter of water.

Cooking:
Wash the tomatoes and plums, prick the tomatoes with a fork from the side of the stalk. Place the tomatoes and plums in the jar, distributing them evenly throughout the jar. Dissolve sugar and salt in water, boil the solution and fill it three times. Roll up the jar with a sterilized lid.

Tomatoes with cinnamon "Dreams of Scheherazade"

Ingredients:
tomatoes, garlic, dill, parsley - at the discretion.
For marinade:
4 liters of water
4 bay leaves,
0.5 tsp black peppercorns,
0.5 tsp carnations,
1 tsp ground cinnamon,
⅔ stack. salt,
3 tbsp Sahara,
50 g 70% acetic acid.

Cooking:
Prepare the marinade by mixing all the ingredients (except vinegar), bring to a boil and simmer for 15 minutes, let cool. Then pour in acetic acid. Mix and let stand. Sterile jars fill with tomatoes mixed with garlic, dill and parsley. Pour marinade over (due to cinnamon, it should turn out to be viscous) and cover with scalded nylon lids. Store in a cold place.

Tomatoes "Fragrant Cheryomushka"

Ingredients:
tomatoes - the amount at your discretion,
1 sheet of horseradish
1 dill umbrella
2 leaves of cherry,
5 black currant leaves
2-3 garlic cloves,
3 bay leaves,
8 pcs. black pepper
15 pcs. carnations,
1 tbsp salt with a slide,
4 tbsp heaping sugar,
0.5 tsp 70% vinegar.

Cooking:
To the bottom three-liter jar put the scalded leaves of horseradish, bird cherry, currant, dill, garlic, bay leaf, pepper and cloves. Lay the tomatoes on top. Pour boiling water over them 2 times and soak for 10-15 minutes each time. Pour salt, sugar into the jar, pour boiling water for the third time, pour vinegar essence into the jar and roll up.

Ingredients:
2 kg ripe tomatoes,
500 g onions,
500 g sweet pepper,
1 stack Sahara,
1 tbsp salt,
1 tbsp dry mustard,
1 tbsp red ground pepper,
1 tsp cilantro.

Cooking:
Pass tomatoes, onions and peppers through a meat grinder and cook for 1.5-2 hours. Then in vegetable mix add sugar, salt, mustard, red ground pepper and cilantro and let it boil a little. Pour hot ketchup into sterile jars and roll up.

Gravy for pasta

Ingredients:
3 kg red tomatoes
1 kg onion,
2 stack vegetable oil,
½ tbsp Sahara,
4 tbsp salt,
½ tsp red ground pepper.

Cooking:
Cut the tomatoes into slices, onion into strips. Stew the onions in vegetable oil for half an hour, then add the tomatoes, sugar, salt, pepper and cook for 15 minutes. Put the resulting mass in hot form into sterilized jars and roll up.

Seasoning "Joy of life"

Ingredients:
1 kg ripe tomatoes,
300 g garlic
200 g horseradish roots,
½ stack vegetable oil,
½ stack Sahara,
½ tbsp salt.

Cooking:
Wash the tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Grate horseradish on a fine grater and mix with tomatoes and garlic. Add sugar, salt, vegetable oil and mix. Ready seasoning Arrange in small jars, close with plastic lids and store in a cool place.

Seasoning with tomatoes green apples"Tsitsibeli"

Ingredients:
6 kg tomatoes,
3 kg of bell pepper,
1 kg green apples
1 kg carrots
1 kg of garlic
2 bunches of parsley
2 bunches of dill,
1 bunch of basil
1 bunch cilantro
hot pepper, salt - to taste.

Cooking:
Pass all prepared ingredients through a meat grinder and cook for 1 hour. Then spread in sterilized jars and roll up.

Pickled green tomatoes with garlic filling "Doomsday!"

Ingredients:
small green tomatoes and garlic - the amount of your choice.
For marinade:
2 tbsp Sahara,
2 tsp salt,
100 ml 9% vinegar.

Cooking:
Cut garlic cloves into thin slices. Rinse and pat dry tomatoes. Pour boiling water over tomatoes for about 5 minutes. Then drain the water, cut each fruit in several places and put a slice of garlic in each cut. To prepare the marinade, add sugar, salt, vinegar to the water and boil. Put the tomatoes stuffed in this way in sterilized jars and pour boiling marinade over. Roll up.

Canning tomatoes, and not only them, is a fascinating activity. The winter will be long, and treasured jars, jars, bottles and kegs with the results of your summer feat will help diversify it. Preserve with pleasure and enjoy the results of your work with appetite!

Good luck preparing!

Larisa Shuftaykina

Perhaps, preparations from tomatoes turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

To your attention are excellent recipes for preparing tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention to themselves, as for the lids. This is necessary, since I consider them a more capricious vegetable in comparison with.

Tomatoes should be ripe and fresh - quality inside and without damage on the outside. They must be thoroughly washed before being placed in jars, it is even advisable to soak in cold water for a couple of hours.

In each tomato, make a hole at the base of the stem with a clean wooden toothpick. This step will help keep the peel intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley greens are a great option for friendship with tomatoes in a jar, leaves and stems come in handy. She possesses fresh taste and good aroma, it should not be spared, adding to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for lovers of bright smells and bold flavors, but I confess that this is my favorite companion for red vegetables.

Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Coriander and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give perfect combination. Some housewives add a few pieces of hot pepper in a red pod - this is for lovers of vegetables in sharper jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as an additional protection for seamings.

Recipe for tomatoes with citric acid per liter jar

in front of you wonderful recipe tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is spicy herb, which will give tomatoes an original taste and interesting aroma. Add it or not to the cylinders, it's up to you. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade in 1 liter of water:

• 1 st. l. salt without a slide
• 5 st. l. with a pile of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare the tomatoes - wash them well, sort them out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only washed well

In each jar, put black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the heat.

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the cylinders, immediately covering them with lids

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Enjoy your meal!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy the winter with high-quality seamings prepared by your hands. Summer work is doubly pleasant!

You will need for a 0.5 liter jar:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onion
• 2-3 wind. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 st. l. vegetable oil
• 200 ml hot water
• 2 tooth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. Their skin should not be damaged.
2. Peel the onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Place the vegetables in the jars along with the celery stalks, filling in the gaps between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from temperature changes. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
4. Then, using the drain cap, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the saucepan with the marinade on the stove, bring it to a boil.
5. Pour oil, vinegar into each jar, put aspirin as desired. Next, pour vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
6. Check the strength of the closure by turning the jars over onto the lids, wrap them in a warm blanket, leaving the rolls in it until they cool completely.
7. Keep blanks away from sunlight!

Enjoy your meal!

Harvesting tomatoes with garlic for the winter

According to this not complicated recipe amazingly beautiful tomatoes are obtained, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, beautifully settling on vegetables, between saturating them very bright taste and aroma.

Be sure to try this tomato recipe! Good luck!

You will need for a 1 liter jar:

• 500-600 g tomatoes
• 0.5 tsp mustard seeds
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 art. l. sugar per 1 liter of water
• 1 st. l. salt per 1 liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort tomatoes thoroughly

We pierce each tomato with a toothpick at the base.

Pour the tomatoes in jars with boiling water, cover with lids, let warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, wash well

Grind it in a blender

Drain hot water from the cylinders, we will no longer need it

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the balloons with lids, close them with a canning key

Turn hot cans of tomatoes over, wrap, let them cool completely in a blanket

At first, the marinade in the bottles will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Enjoy your meal!

The most delicious winter tomato recipe with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg tomatoes
• 500 g celery
• 30 g mustard seeds
• 6 tooth garlic
• 4-6 dill umbrellas
• 50 g salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 liters of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a convenient way for you
2. It is necessary to dry the coriander and mustard seeds, warm them in a dry hot pan for a few minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, put coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and poured over with boiling water
4. Soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass bottles
5. Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in jars, add dill umbrellas on top, a little green celery
6. First, pour the blanks with vegetables with boiling water for 20 minutes, then pour the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. Marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
8. With ready-made marinade, fill the cylinders with vegetables to the very top, carefully roll them up with a preservation key or use screw caps for glass with a thread
9. Closed jars should be immediately turned upside down on the floor, covered with a blanket until completely cooled.
10. At the end of the day, store the vegetables in the jars in a cool, dark place for storage.

Enjoy your meal!

Tomatoes for the winter with bell pepper in a 3 liter jar

A big plus in this recipe is that you yourself regulate the amount of onions and bell peppers in the jar. Bell pepper saturated with amazing spicy aroma from generous tomato and marinade, it turns out very tasty.

It should be put in a larger jar, because there will be many who want to feast on them. Good luck with your preparations!

You will need for a 3 liter bottle:

• 2 kg tomatoes
• 15-20 g parsley
• 1 PC. onion
• 1 PC. sweet bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 tooth garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf into the prepared 3-liter bottle at the bottom

Cut the onion into rings, peel the bell pepper from the seeds, cut into pieces

Pierce each tomato with a toothpick at the base.

We put the tomatoes in a balloon, filling the voids with slices of bell pepper, onion rings

We fill the balloon with boiling water, pouring it over the outside of the tablespoon so that the glass does not burst

Cover the bottle with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Pour tomatoes in a balloon with hot marinade, immediately securely close the lid with a key

Turn the jar over, wrap it in a warm blanket until it cools completely.

Enjoy your meal!

Video recipe for tomatoes for the winter lick your fingers