Canning tomatoes is not only a classic of preparations, it is also great snack, and a nice addition to second courses. How good are they festive table- salty, sour, spicy, spicy! canned tomatoes no less popular winter table than fresh 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 - to 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 4-5 cm covered with it. 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 allspice peas.
For brine for 10 liters of water:
300 g of salt.
Cooking:
Put some of the spices on the bottom of the enameled pan 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 blackcurrant 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 refrigerate 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 of 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 vegetables, season 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 pour 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 marinade by mixing all ingredients (except vinegar), bring to a boil and simmer for 15 minutes, let cool. After that, 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 close 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:
At the bottom of a three-liter jar, put 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 into the jar vinegar essence 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 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. Arrange the finished seasoning 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
Preserving tomatoes for the winter delicious vegetables can be cooked according to different recipes. The classic version of such canning is a separate preparation of the marinade and whole tomatoes in three liter jars, which are filled with this tomato.
In this article, we offer not only the classic ways of preserving tomatoes, but also dried vegetables and other interesting interpretations. Great amount cooking methods allows you to get a variety of assortments in the pantry, which will make the winter tasty and healthy. More can be done.
without vinegar
For those owners who care about maximum healthy eating, a recipe for canning tomatoes for the winter, very tasty, without vinegar, will be useful. Such tomatoes will turn out to be incredibly useful, without high acidity. But for conservation, only ripe, not soft fruits are selected. Yellow tomatoes are perfectly preserved in this way.
What do you need:
3 kg of tomatoes;
Four cloves of garlic;
Three branches of dill;
Six leaves of cherries and currants;
Seven peas of pepper;
One and a half tablespoons salts;
Two from the floor. st.l. Sahara;
Water (how much is included in the jar);
You can start canning tomatoes in this way during the ripening season, when vegetables are as healthy and affordable as possible. Rinse jars and lids first, then sterilize and dry. You can do the tomatoes, which should be washed. Peel the garlic, prepare herbs and spices separately.
Put greens and garlic into each already prepared jar, then tamp the tomatoes to the very top of the jar and pour boiling water over the vegetables. Cover the jars with lids and leave for a quarter of an hour. After this time, drain the water into a saucepan, and pour the tomatoes with fresh boiling water. Bring the water to a boil and, when the water is drained a second time, pour this brine.
Just do not forget, first dissolve sugar and salt in brine. Leave the seaming for another quarter of an hour, then pour the pan again. Boil the brine for a couple of minutes and pour into a jar, immediately roll up and turn upside down to cool completely. When the jars have cooled down, store them in a cool place.
Advice! If you can store jars with such a seaming only in a room with room temperature, then before blocking a couple of citric acid crystals should be thrown into each jar. Such a trick to allow tomatoes to be stored at least at a temperature of 30 degrees Celsius.
Classic recipe
When it comes to the very preservation of tomatoes for the winter, I want to make a couple of jars of classic seaming. Therefore, such a traditional method, beloved since childhood, cannot be ignored.
What you need (for a 3 liter jar):
Red tomatoes to fill the jar to the top;
A few currant leaves;
One piece of horseradish;
Several cherry leaves;
Three dill umbrellas;
Two laurels;
A dozen black peppercorns;
For brine (per liter of water):
A tablespoon of salt and the same amount of sugar;
A tablespoon of vinegar 9%;
Rinse vegetables and herbs thoroughly, set aside to dry. At this time, rinse and sterilize the jars. Put chopped garlic and herbs, spices on the bottom. Put the tomatoes to the top and pour boiling water. Let stand 15 minutes. Then drain the water into a saucepan, bring to a boil and pour over the tomatoes again. The third time, draining the water, pour the prepared brine over the tomatoes. Cork jars, let cool upside down, and then transfer to a place of permanent storage.
Dried tomatoes
If you need a great option for preserving tomatoes for the winter, very tasty without sterilization, then we suggest considering the amazing and currently very popular sun-dried tomatoes.
What do you need:
Tomatoes;
Three parts pepper, three parts salt and five parts sugar;
fresh garlic;
fresh basil;
natural olive oil;
Balsamic vinegar;
Take tomatoes with a minimum juice content. Cut them into two halves or smaller. Separately, mix pepper and salt, sugar. Spread the tomatoes on a baking sheet, sprinkle generously with loose mixture. Send the tomatoes for five hours in the oven, setting the temperature to 125 degrees.
At this time, finely chop the garlic and basil. Pour fresh vegetables olive oil. Tomatoes, after five hours, remove from the oven, mix with a mixture of garlic and basil, arrange in jars. Drop a few tablespoons of balsamic vinegar into each jar. Send to refrigerator for storage.
With citric acid
Another option for preserving tomatoes for the winter, delicious with citric acid. Citric acid is an excellent substitute for vinegar, and this seaming is considered more beneficial for those who suffer from various problems with the gastrointestinal tract.
What do you need:
Two kilograms of red tomatoes;
Three dill umbrellas;
A couple of leaves of laurel;
Pea allspice;
A leaf of horseradish;
Three dried cloves;
Half a head of garlic;
Half a shaving of hot pepper;
A tablespoon of salt for a 3-liter jar;
A small spoonful of citric acid;
Banks pre-sterilized and dried. Rinse the tomatoes, remove the tails. Arrange herbs and spices in jars. Boil water for filling in its natural form and pour into jars. Leave the tomatoes for 20 minutes, then drain the water and bring to a boil a second time. The second time, leave the tomatoes for 20 minutes, pour the water back into the pan.
Next, drain the water and bring it to a boil again, but this time add salt and sugar to it, citric acid. This will already be a marinade, the bay of which is tomatoes, it will be possible to roll vegetables. It is important to add citric acid to the main products only before conservation itself, so that it does not end up being useless.
Tomato canning
Good housewives prepare for the winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - they say so, and pickle, salt, freeze. Tomatoes on the list winter preparations are in one of the first places, these vegetables are good in different types: both independently and in company with other vegetables. In this material, a selection of recipes for pickled tomatoes different ways.
Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe
At the end of the summer season, many housewives close jars of tomatoes. This job is not difficult at all. Thanks to simple recipe canning, you can pickle delicious, juicy tomatoes for a few minutes. Opening a jar of homemade tomatoes in winter will be very cool. This appetizer is perfect for serving on any table! The calculation of products is given for one three-liter jar.
Your mark:
Time for preparing: 1 hour 0 minutes
Quantity: 1 portion
Ingredients
- Tomatoes: 2.5-2.8 kg
- Bow: 5-6 rings
- Carrots: 7-8 circles
- Bulgarian pepper: 30 g
- Carrot tops: 1 branch
- Salt: 1 tbsp. .l
- Sugar: 2.5 tbsp. l.
- Allspice: 3-5 peas
- Aspirin: 2 tablets
- Lemon acid: 2 g
- Bay leaf: 3-5 pcs.
Cooking instructions
Sterilize the jar for a couple or in another way. Boil the lid in water for about 2-3 minutes.
Put on the bottom of the container onion rings, mugs of carrots and small pieces of bell pepper, a sprig of carrot tops.
Wash the tomatoes very thoroughly, then put them in a jar.
To boil water. Pour hot water tomatoes in a jar.
Leave them to infuse for 10 minutes.
After that, drain the water from the jar into the sink.
Boil water with bay leaves in a separate bowl. The leaves are for flavor. After they boil in water for 5 minutes, they should be pulled out.
Pour salt and sugar into a jar of tomatoes.
Add to the container: allspice peas, aspirin tablets, citric acid.
Pour prepared, hot water over tomatoes. Roll up the lid with a wrench.
Turn the jar upside down and wrap it in a blanket. Keep warm overnight.
After that, put the jar on the bottom and lower it into the basement for long-term storage.
How to cook pickled tomatoes for the winter in jars
You can pickle tomatoes in different ways, including using different containers, from liter jars to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).
Ingredients:
- Tomatoes - 2 kg.
- Filtered water - 5 tbsp.
- Sugar - 2 tbsp. l.
- Salt - 1 tbsp. l.
- Vinegar essence - 1 tbsp. l. (based on each container).
- Hot black pepper, allspice, garlic - all 3 pcs.
- Bay leaf, horseradish - 1 leaf each.
- Dill - 1 sprig / umbrella.
Action algorithm:
- Select the best tomatoes - dense, ripe, small in size (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of the stalk. This will help keep the tomatoes whole when pouring boiling water over them.
- Sterilize jars. At the bottom of each put seasonings, spices, garlic (leaves of horseradish, bay leaf, dill pre-wash). Peel the garlic, you can not cut it and put whole cloves (if cut, the marinade will be more fragrant).
- Lay the tomatoes almost to the very top.
- To boil water. Gently pour over the tomatoes. Now hold for 20 minutes.
- Drain the water into one large container, add salt and sugar there. Boil again.
- The second time, now pour the tomatoes with fragrant marinade. In jars, add a tablespoon of essence right under the lid.
- Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.
You can experiment a little by adding strips of sweet peppers, diced carrots, or onion rings to the jars.
Very simple salting tomato for the winter in liter jars
In the old days, most of the available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to save almost all vitamins and minerals. The simplest recipe for modern pickled tomatoes will require a little time and a small amount of ingredients.
Products:
- Tomatoes - 5 kg.
- Water - 5 liters.
- Garlic - 2 cloves per jar.
- Bay leaf - 2 pcs.
- Allspice - 3-4 pcs.
- Fuck root.
- Salt - 1 tbsp.
Action algorithm:
- The salting process begins with washing and sterilizing the containers.
- Next, you should choose tomatoes, preferably very dense, with thick skins. Rinse.
- Peel the garlic with horseradish, cut into pieces.
- Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
- Water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
- Pour prepared tomatoes with brine, close with nylon lids. Leave the jars in the kitchen for a day to start the fermentation process.
- Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.
Wait this time and you can taste, such salted tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.
Recipe for canned cucumbers and tomatoes in jars for the winter
Tomatoes are good both on their own and in company with other garden gifts. Most often, you can find recipes in which red tomatoes and green cucumbers are present in one jar. When pickling tomatoes, acid is released, which gives an unusual taste to pickled vegetables.
Ingredients:
- Tomatoes - 1 kg.
- Cucumbers - 1 kg.
- Salt - 2.5 tbsp. l.
- Sugar - 2 tbsp. l.
- Garlic - 4 cloves.
- Dill - greens, umbrellas or seeds.
- Vinegar (9%) - 2 tbsp. l.
Action algorithm:
- Rinse the cucumbers, cut off the tails. Fill with cold water. Withstand from 2 to 4 hours.
- Simply rinse tomatoes and dill. Banks must be sterilized.
- In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) at the bottom.
- First, fill the container up to half with cucumbers (experienced housewives put the fruits vertically to save space).
- Prick the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
- Pour boiling water over vegetables for 20 minutes.
- Pour sugar, salt into the pan, drain the water from the cans with future seamings here. Boil.
- Pour and cork with hot lids (pre-sterilized). Turn over, wrap in warm clothes for additional sterilization at night.
- Remove jars of cucumbers / tomatoes that have cooled down by morning.
The final pickling process will be completed in 2 weeks, then you can proceed to the first tasting. But it’s better to wait for the snow-white winter to treat yourself and your loved ones to delicious vegetable platter.
Delicious tomatoes in jars for the winter with vinegar
Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.
Ingredients:
- Tomatoes are ripe, dense, small in size - 2 kg.
- Hot pepper - 1 pc.
- Bulgarian pepper - 1 pc.
- Garlic - 2-4 cloves.
- Cloves, sweet peas.
Per liter of marinade:
- Sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Vinegar classic table 9% - 2 tbsp. l.
Action algorithm:
- The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
- Rinse tomatoes and peppers (spicy and Bulgarian). Bell pepper clear of grains and stalk.
- In each jar, put a few peas of allspice, 2 cloves, garlic.
- Cut the hot pepper into slices, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
- Now it's the turn of the tomatoes - they just fill the containers to the top.
- For the first time, pour tomatoes with simple boiling water. Leave for half an hour.
- Drain the marinade into a separate bowl. Add salt and sugar according to the norm. Boil the marinade.
- Pour back into jars with tomatoes. Gently pour 2 tbsp under the lid. l. vinegar. Cork.
Many housewives advise turning the containers over and wrapping them on top. During the night, the sterilization process is completely completed. Cooled cans can be re-hidden in the cellar.
Recipe for sweet tomatoes for the winter in jars
When marinated, tomatoes often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.
Ingredients (calculation - for 3 liter containers):
- Tomatoes - about 3 kg.
- Bulgarian pepper - 3 pcs.
- Sugar - 5 tbsp. l.
- Salt - 2 tbsp. l.
- Vinegar - 2 tbsp. l. for each bank.
Action algorithm:
- The pickling order is already known - prepare the tomatoes and peppers, that is, rinse thoroughly. Remove the seeds and tail from the bell pepper.
- Sterilize containers. At the bottom put chopped peppers, to the neck - tomatoes.
- Pour in boiling water. You can relax for 20 minutes or do other things.
- Drain the water from the cans, already smelling good bell pepper. Add salt. Pour in sugar. Boil.
- Vinegar is either poured into a boiling marinade, or immediately into jars.
- Cork the tomatoes with sterilized lids.
Turn over or not - depends on the desire, but you definitely need to wrap it up. Hide in the cellar in the morning, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.
Tomato salad - a delicious preparation for the winter
With the advent of cold weather, you really want something very beautiful and useful. The best cure for blues is a jar of tomato, pepper and cucumber salad. The recipe is also good because you can use substandard vegetables.
Ingredients:
- Tomatoes - 1 kg.
- Cucumbers - 1.5 kg.
- Sweet pepper - 0.8 kg.
- Onion - 0.5 kg.
- Vegetable oil - 120 ml.
- Sugar - 3 tbsp. l.
- Salt - 3 tbsp. l.
- Acetic acid - 1 tsp each. for each half liter container.
- Seasoning mix.
- Greenery.
Action algorithm:
- When preparing vegetables, the hostess (or her reliable assistants) will have to sweat, as the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
- Then cut all the vegetables into circles. Wash and chop greens.
- Put the fragrant vegetable mixture in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
- Bring the salad to a boil over low heat. Then boil on low heat with constant stirring for half an hour.
- During this time, prepare jars (8 pieces of half a liter each) and sterilize lids.
- While hot, spread the salad in jars. Top with acetic acid (70%).
- Cover with lids, but do not roll up. Sterilize in hot water another 20 minutes.
Now you can cork a tasty, healthy and very beautiful salad, where tomatoes play an important role.
Tomatoes in jars for the winter with garlic
Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and a wonderful view. The recipe is called "Tomatoes under the Snow", because the garlic needs to be grated on a fine grater and poured over the vegetables on top.
Ingredients (for a 1 liter jar):
- Tomatoes - 1 kg.
- Grated garlic - 1 tbsp. l.
- Vinegar classic 9% - 2 tbsp. l.
- Sugar - 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
- Salt - 2 tbsp. l.
Action algorithm:
- Tomatoes are prepared classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage and dents.
- Wash the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
- Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
- Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
- Pour again, pour vinegar on top.
- Seal with lids that have also gone through the sterilization process.
Fast, easy and very pretty!
How to cook tomatoes in jars for the winter with onions
Tomatoes are good because they are friends with different vegetables are very fond of the company of garlic or onions. But, if the garlic is finely chopped into such a seaming, and has only one function - a natural flavor, then the onion acts as a full participant in the culinary process.
Ingredients:
- Tomatoes - 5 kg.
- Onion (very small size) - 1 kg.
- Filtered water - 3 liters.
- Vinegar 9% - 160 ml.
- Sugar - 4 tbsp. l.
- Salt - 3 tbsp. l.
- Dill in umbrellas.
- Hot pepper - 1 pod.
- Currant and horseradish leaves (optional).
Action algorithm:
- First, prepare the tomatoes and onions, simply wash the first ones, chop them near the stalk. Peel the onion, then rinse.
- Rinse dill, leaves (if to be used) and hot peppers. Containers, of course, sterilized.
- Throw down seasonings, currant and horseradish leaves, pieces of hot pepper pod. Lay tomatoes, alternating with onions (there should be several times more tomatoes than onion heads).
- Pour in boiling water. Wait 7 to 15 minutes (optional).
- Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
- Proceed to pouring the marinade and corking.
Tomatoes prepared in this way acquire a sour-spicy taste, onions, on the contrary, become less bitter.
Tomatoes in jars for the winter with cabbage - an original recipe for preservation
Another good "partner" in seaming for tomatoes is the usual White cabbage. It can be present in any form - sliced large pieces or chopped finely enough.
Ingredients:
- Tomatoes - 2 kg.
- White cabbage - 1 kg.
- Sweet pepper - 1 pc.
- Carrots - 2 pcs. (medium size).
- Bay leaf, dill, allspice.
- Garlic - 4 cloves.
Marinade:
- Water - 1 l.
- Sugar - 3 tbsp. l.
- Salt - 2 tbsp. l.
- Vinegar - 1-2 tbsp. l. (at 9%).
Action algorithm:
- Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
- Containers, according to tradition, are sterilized before laying vegetables. Again, according to tradition, put on the bottom of the cans natural flavors- dill, pepper, laurel. Pour in the garlic.
- Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
- Immediately prepare the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
- Send for additional pasteurization. After 15 minutes, seal and insulate.
Delicious pickled tomatoes in jars - barrel tomatoes for the winter
Fermentation is one of the most old recipes harvesting vegetables for the winter. In the old days, when there was no vinegar and tight-fitting jars, it was difficult to keep vegetables until spring. But even today, along with fashionable pickling, still experienced housewives practice fermentation, but not in barrels, but in the usual three-liter glass jars.
Ingredients:
- Tomatoes - 3 kg.
- Dill, horseradish, currant, cherry, parsley (optional and available ingredients).
- Garlic.
- Salt (the most common, not iodized) - 50 gr. for a 3 liter can.
Action algorithm:
- Conduct a selection of tomatoes, the ideal varieties of "cream" are small, with a dense skin, very sweet. Wash vegetables and herbs. Peel the garlic, also rinse.
- Sterilize containers. Put some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. Top with herbs and spices.
- Prepare a brine by dissolving in boiled water (0.5 l.) 50 gr. salt. Pour into the bank. If there is little brine, top up with plain water.
- Keep in the room for 3 days to start the fermentation process. Then rearrange in the refrigerator or just a cold place. The process will continue for another 2 weeks.
After the lapse of time, you can start tasting the original Russian snacks.
Tomatoes in jars for the winter with mustard
In our time, mustard has practically lost its significance, although in previous years it was actively used by housewives. Meanwhile, it is a good seaming agent that does not allow mold to form in jars. Therefore, homemade canned food can be stored at room temperature.
Ingredients:
- Tomatoes - 2 kg.
- Mustard powder - 1 tsp
- Garlic - 4 cloves.
- Bitter pepper pod - 1 pc.
- Allspice peas - 4 pcs.
- Laurel - 3 pcs.
Brine:
- Water - 1 l.
- Common table salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
Action algorithm:
- Rinse containers thoroughly. Wash the tomatoes under running water.
- At the bottom of the jar put seasonings, pepper pod (can be cut into pieces), garlic. Next, lay small, dense tomatoes (up to the neck).
- Pour in boiled water.
- After a while, drain the water, prepare the brine.
- Pour hot brine over tomatoes. Put mustard on top and pour vinegar.
- Seal with a tin lid.
The brine due to the mustard will turn out to be unclear, but the taste of the snack will be excellent.
How to harvest a tomato for the winter in jars without sterilization
And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones, are so afraid of).
Ingredients:
- Tomatoes - 2 kg.
- Parsley and dill - a small bunch.
- Sweet pepper - 1 pc. (maybe half).
- Cloves, peppercorns.
Marinade:
- Salt - 2 tbsp. l.
- Sugar - 3-4 tbsp. l.
- Acetic acid - 1 tsp.
Action algorithm:
- Prepare vegetables, wash and sterilize jars.
- Put seasonings on the bottom (dill with parsley, peppers with cloves).
- Chop the tomatoes. Drop into the bank. Put greens and bell pepper on top again.
- Pour in boiling water. In the meantime, prepare the brine from 1.3 liters of water, salt and sugar.
- Pour the jar with brine, pour in the vinegar essence.
- Cork.
In winter, such a preparation, despite the fact that it is an appetizer, can become the queen of a feast.
We are waiting for your comments and ratings - this is very important for us!
Canning tomatoes for the winter is a profitable investment. Today we bring 10 best recipes blanks from tomatoes in liter jars. This is the most comfortable container. For a festive table, open two or three different jars, and during a casual family dinner liter jar will leave without a trace.
We have collected various step by step recipes so you can be sure to find the right one for your family. And at the end of the article - helpful tips experienced housewives, observance of which will provide a rich taste and long-term storage of tomatoes.
Below are a variety of options: with and without sterilization, with vinegar, aspirin, carrot tops, apples. The ingredients for each recipe are calculated per liter jar.
Pickled tomatoes, like barrel
The taste of barrel tomatoes has been familiar to many since childhood. In the villages they fermented vegetables in large wooden tubs. Today, in urban conditions, you can repeat the same taste, but without the use of a barrel.
Ingredients:
- 1 kg of dense medium-sized tomatoes;
- 1 bell pepper;
- 2 garlic cloves:
- 2 currant leaves;
- 1 sprig of dill;
- 1 bay leaf;
- 1 liter of water;
- 2 tbsp. l. salt.
How to preserve:
Vegetables will be ready in 14 days. Good to serve with boiled or fried potatoes. Perfect for meat dishes Outdoors.
Important! Shelf life - no more than 4 months.
Delicious tomatoes for the winter slices with gelatin
Ingredients:
- 700 g thick-skinned tomatoes;
- 0.5 st. l. gelatin;
- 1 medium onion;
- 2 tbsp. l. Sahara;
- 1 st. l. salt;
- 1 tsp vinegar essence;
- 1 liter of water.
Cooking method:
The most delicious recipe with grapes
Ingredients:
- 700 g of tomatoes;
- 200 g of seedless grapes;
- peppercorns to taste;
- allspice to taste;
- 3 cloves of garlic;
- 1 capsicum (red);
- 1 st. l. salt;
- 2 tbsp. l. Sahara;
- 1 bay leaf;
- cloves optional;
- 0.5 st. l. vinegar (9%).
Cooking method:
Note! Do not open the jar earlier than 4 weeks after the twist. It is better if it stands for at least 2 months. Don't overdo the garlic. Per liter jar - 3 cloves maximum.
How to pickle tomatoes with aspirin and vinegar - a simple recipe
Ingredients:
How to preserve:
- Sterilize clean jars.
- Lay greens, peppercorns and currant leaves at the bottom.
- Cut the garlic.
- Crush aspirin tablets.
- Wash the tomatoes, make 2-3 punctures with a toothpick in each vegetable.
- Place the tomatoes in a jar, placing the garlic between the vegetables.
- Boil water.
- Pour boiling water over vegetables, cover. Leave for 40 minutes.
- Drain the water. Boil. Add salt and sugar to boiling water. Mix thoroughly.
- Pour crushed aspirin into jars of vegetables.
- Pour the vinegar into the boiling marinade.
- Remove from heat, pour over vegetables.
- Roll up blanks immediately.
- Turn over and wrap.
Pickled tomatoes in own juice
Ingredients:
- 1 kg of small tomatoes for blanks;
- 2 kg large tomatoes for juice;
- 2 tbsp. l. salt;
- 3 art. l. Sahara;
- 2 tbsp. l. vinegar (9%).
The cooking method is simple. The main thing is to follow the recipe exactly.
Juicing:
Preservation preparation:
- Rinse small tomatoes thoroughly, make punctures near the stem.
- Place vegetables in jars.
- Boil water.
- Pour boiling water over vegetables and leave for 10 minutes.
- Drain the water, boil, pour over the tomatoes again. Leave for 5 minutes.
- Drain the water.
- Immediately pour boiling marinade ( own juice) all the way to the top of the jar.
- Roll up and wrap the baths. Store upside down for the first two days.
Cooking option for canned tomatoes with onions
Ingredients:
- 500 g of tomatoes;
- allspice;
- peppercorns to taste;
- 1 liter of water;
- 1 st. l. Sahara;
- 2 tsp salt;
- 1 st. l. vinegar (9%);
- 1 bay leaf;
- 1 bulb.
Preservation method:
Such salted tomatoes with onions go well with fish dishes.
Cherry tomatoes in jelly for the winter as fresh - you will lick your fingers
Ingredients:
- 700 g cherry tomatoes;
- 1 onion;
- currant leaves;
- 3 tsp Sahara;
- 1 st. l. salt;
- 35 g of gelatin;
- 1 clove of garlic;
- 1 dill umbrella;
- black peppercorns.
Cooking method:
Important! Never bring the gelatin mixture to a boil. Be extremely careful and do not be distracted when preparing the marinade.
Recipe for pickled tomatoes with carrot tops - we prepare for the winter
Ingredients:
- 15 small tomatoes;
- 5 branches of carrot tops;
- 1 st. l. salt;
- 4 tbsp. l. Sahara;
- 1 liter of water;
- 1 aspirin tablet;
- 1 st. l. vinegar (9%).
Cooking method:
This snack has a very original taste. The tops give freshness, and sugar relieves the workpiece of bitterness and makes it moderately sweet.
Tomatoes with Apples and Apple Cider Vinegar - a delicious recipe
Ingredients:
- 700 g of tomatoes;
- 3 apples;
- 100 ml apple cider vinegar;
- currant leaves;
- 2 cloves of garlic;
- dill;
- 1 st. l. salt;
- 3 art. l. Sahara;
- 1 bay leaf;
- 1 liter of water;
- peppercorns.
Cooking method:
Apples go well with many vegetables, including tomatoes. The appetizer is stored for a long time, it is well suited to the everyday and festive table.
Recipe for harvesting tomatoes with almost no salt and sterilization
An excellent option for those who are contraindicated in salt in large quantities. Sterilization is replaced by vinegar and repeated pouring.
Ingredients:
- 700 g thick-skinned tomatoes;
- cherry leaves;
- 0.5 tsp salt;
- dill or parsley;
- 3 art. l. Sahara;
- 50 ml of vinegar (9%);
- black peppercorns;
- 3 cloves of garlic;
- 1 liter of water.
Cooking method:
- Rinse the jars well, preferably with soda.
- Put cherry leaves, garlic, chopped greens on the bottom of dry jars.
- Peel the stalks from the tomatoes. Do not take large fruits, it is better to pickle whole.
- Make a puncture with a toothpick at least 0.5 cm deep.
- Put the prepared tomatoes in a jar.
- Top with the rest of the greens.
- Pour boiling water over the workpiece and leave for 20 minutes.
- Drain the water and repeat the procedure. Also leave for 20 minutes.
- Boil a third time with salt, sugar and pepper.
- Pour vinegar into the boiling marinade and immediately remove from heat.
- Pour the marinade over the blanks. Pour it in gradually.
- Roll up the banks.
- Turn over and wrap for two days.
Experienced housewives are happy to share secrets with beginners:
- It is not necessary to remove the stem from tomatoes. On the taste qualities it doesn't affect.
- Don't use celery. It does not go well with young tomatoes. It is better to give preference to dill and parsley.
- If you do not make a puncture in the vegetable, the skin will burst from the heat, and appearance will be corrupted.
- Try not to fill the entire marinade at once. It is better to divide into 3 parts and wait about 10 seconds. Correctly do this: pour one third, then half, and so on.
- Don't overdo the onion in a recipe that includes garlic.
- Aspirin keeps the workpiece fresh without affecting the taste in any way. But remember that the pill can cause unwanted reactions in the body. Also, preparations with aspirin should not be used by children under 7 years of age.
- For a richer flavor, use currant leaves combined with cherry. They complement each other perfectly.
- Do not spare black peppercorns. It will be great if you put part of it on the bottom of the jar, and use part of it when cooking the marinade.
Summing up
Pickled tomatoes in liter jars are a great option for a festive table and everyday family dinner. Tomatoes go well with apples, carrot tops, onions, garlic. For the marinade, you can use both ordinary vinegar and apple cider vinegar. Carefully approach the choice of fruits. Vegetables should be ripe, with a dense skin, not overripe. Too large tomatoes are not suitable for harvesting. Ideal small round or oblong.
We wish you a rich harvest and bon appetit!
Preserving tomatoes for the winter is so popular that there is not a single woman who would not be engaged in such a procedure. In the summer, tomatoes are easily available, inexpensive, and in winter, strong tomatoes will come in handy as an addition to various side dishes or serve as an independent snack.
Currently, thanks to the Internet, women are getting acquainted with new types of recipes for preserving tomatoes for the winter, many have discovered previously unknown ways, thanks to which their loved ones can eat a new dish almost every day of winter and appreciate the art and skill of the housewife.
For canned tomatoes choose fruits of varying degrees of maturity, from green and brown to red, elastic, even overripe tomatoes will go into action, depending on the recipe chosen. There are several ways to preserve sweet fruits:
- sterilization in a water bath;
- multiple filling;
- laying in pre-sterilized glass containers (usually salads).
Every woman has her favorite recipes for very good canned tomatoes using different ingredients, but classic way suggests that salting for the winter is carried out under the influence of salt, and sugar and vinegar or citric acid are used for conservation.
Canning recipes with sterilization or triple filling
Sweet tomatoes with muscat grape flavor
Bookmark in one three-liter bottle you will need a couple of kilograms of cream-type tomatoes and one bunch of Muscat grapes. For a spicy taste and lasting aroma, they take a medium-sized garlic head, a pod of hot pepper, a few currant leaves, a couple of bay leaves. The marinade is prepared based on one and a half liters of water: a spoonful of salt, a couple of tablespoons of sugar and half a glass of vinegar 9%.
Before laying in a container, sweet tomatoes are washed and several punctures are made with a pointed wooden stick in the stalk area. The garlic is disassembled into slices, the pod is cut into pieces, all the ingredients are washed and put into a bottle. A grape brush is also placed there, then tomatoes are placed. Enough for this recipe. double filling, the first of which is made with boiling water, left in a glass container for 25 minutes to warm up. For the second time, the tomatoes are poured with brine, for which the proposed ingredients are boiled, then they are closed for the winter and turned over.
Canned Tomatoes with Roasted Peppers
For three-liter bottles take:
Tomatoes are washed and freed from the stalks, peppers are only washed, but don't choose seeds m. In general, they are fried in oil, cut in half and put in jars, crushed garlic, circles of carrots, onion rings and tomatoes are also placed there. The contents are poured with salt water and put like this for a day. After that, the banks are subject to sterilization for 25 minutes, then rolled for the winter.
Delicious tomato wedges with onions
For a canned delicacy, they are taken based on a liter glass container:
- a large onion;
- a spoonful of oil;
- pepper, laurel, cloves to taste;
- 3 spoons of sugar;
- a spoonful of salt.
Tomatoes are taken sweet and small and divided into halves. The peeled onion is formed into rings and placed on the bottom of the jar. Next, put chopped tomatoes mixed with spices and additives, pour oil on top. The brine is boiled from the proposed norm of sugar and salt per liter of water, poured into a container with the rest of the vegetables. Seaming is subject to sterilization 15-20 minutes.
Spicy tomatoes in their juice
For conservation, they take tomatoes of medium ripeness in the amount of one three-liter bottle and overripe fruits for mashed potatoes, it will need 2.5 liters, 3 sweet peppers, 2 tablespoons of chopped garlic, salt and grated horseradish, half a glass of sugar.
Put prepared tomatoes in a glass container. Boil overripe tomatoes in a saucepan, after softening pass through a fine sieve or grind in a meat grinder. In the resulting mass, introduce the norm of sugar, salt and bring to a boil, then put the horseradish, chopped pepper in a meat grinder, garlic. Add the resulting filling to the jar to the rest of the tomatoes and put on sterilization for 15-20 minutes.
Canned tomatoes with plums
Prepare plums and tomatoes in the same amount, for brine, based on 1 liter, take 3 tablespoons of sugar and a teaspoon of salt.
Plums and tomatoes are washed, the latter are pricked with a toothpick in the stalk area. The fruits are placed in glass containers, alternating plums with tomatoes. For brine, a norm of salt and sugar is added to boiling water, with this solution pour the contents of the jar three times leaving each time for 15 minutes. After that they roll up.
fragrant tomatoes
For one three-liter jar, you will need a couple of kilograms of small tomatoes, horseradish, dill, leaves: bird cherry - 2, currants - 5, laurel - 3. a few cloves of garlic, up to a dozen peppercorns, two dozen cloves. For a liter of water for brine, take a spoonful of salt, 4 tablespoons of sugar, a spoonful of vinegar.
All the leaves washed and doused with boiling water are placed on the bottom of the glass container, garlic, dill umbrella, cloves, laurel and pepper are added. Tomatoes are placed in a jar tightly, but so that they do not press hard on one another. For this canning recipe triple filling, the first two are made with boiling water, keeping it in a jar for 15 minutes each time. Sugar, salt and vinegar are added to the container before the third filling, boiling water is poured and rolled.
cold storage tomato recipes
Salted tomatoes with corn
It is better to salt such tomatoes in barrels, choose hard tomatoes, you can use unripe ones. For 10 kilograms of fruit you will need:
- 5 kilograms of corn leaves, stems can be used;
- a bunch of dill and parsley;
- 20 blackcurrant leaves;
- peppercorns;
- a pound of salt.
First, scalded currant leaves are placed at the bottom of the container, then washed corn stalks and leaves. Then tomatoes are placed, layering them with spices and spices. Between the rows of tomatoes, corn stalks are also placed, while cutting them into small pieces. After filling the container, the fruits are covered on top with the remaining corn leaves.
Only after that pour water into a barrel. Prepared for salt clean pouch from the canvas into which it is poured, then they are placed on top of the contents of the container on corn leaves, so that the bundle is in the liquid. To crush tomatoes, a wooden circle is provided, on which a heavy object is placed as oppression. Tara for the winter is placed in a cold place,
mustard tomato recipe
The number of products is calculated on enamel pan with a capacity of 8 liters. To fill it, it is preferable to choose firm elastic tomatoes such as cream, or you can use unripe or even green fruits. The following is used as a report:
Half prepared spices put in the bottom of the pot, sprinkle a layer of mustard on top. Tomatoes are placed in a container, evenly distributing garlic, pepper, horseradish, dill, plant leaves and tarragon between them. The remaining report is placed on top of the tomatoes, then everything is covered with a linen napkin. The brine is prepared in advance and poured into a saucepan with fruits, a circle of wood on top, then a load. Tomatoes are left at room temperature for a week for salting, then put in the cold for the winter for long-term storage.
Tomatoes with cinnamon flavor
This recipe will surprise seasoned gourmets, as salted tomatoes with cinnamon will fit the festive table and everyday meal. Tomatoes are taken in an amount sufficient to fill the selected container. Dry or fresh herbs taken to taste, dill, parsley and garlic are used.
Marinade is being prepared based on 4 liters of water:
- 4 leaves of laurel;
- 15 black peppercorns;
- 15 stars of cloves;
- a teaspoon with a slide of ground dry cinnamon;
- 150 g of salt;
- 3 spoons of sugar;
- a glass of acetic acid 70%.
First, marinade is prepared from the proposed components for 15 minutes and allowed to cool, after that add acetic acid, mixed. Tomatoes are washed and placed in prepared jars, evenly interspersed with herbs and garlic. The marinade is poured last, cooled down, it should be viscous, and the container is closed with steamed capron lids. Such a delicious sunset for the winter is stored in a cold place.
Tomato salads, ketchups and dressings
Tomato ketchup "Memory of summer"
For two kilograms of red tomatoes, there is a pound of onions, bell peppers, a glass of sugar. Prepare a spoonful of dry mustard, ground hot pepper, salt, cilantro.
The vegetables are washed, the onion is freed from the skin, the stalk is removed from the pepper, the seeds are removed. All prepared ingredients are ground in a meat grinder and put to cook in a wide container. Cooking continues one and a half to two hours. After this time, the rest of the spices, pepper are added to the mixture and boiled for 5 minutes.
To lay ketchup in hot jars, they are pre-sterilized, after pouring they are rolled with boiled lids. Keep like this delicious product can be at room temperature, cold is optional. Ketchup goes well with a side dish of potatoes, pasta, rice, buckwheat, and other cereals.
Autumn layered tomato salad
Take for cooking delicious salad 3 kilograms of tomatoes, a kilogram of sweet peppers and onions. You will need one and a half glasses of oil, a glass of sugar and 9% vinegar, 4 tablespoons of salt.
All vegetables after washing and cleaning cut into bite-sized pieces. Carrots are finely chopped or grated, tomatoes and onions are formed into half rings, peppers are chopped into strips.
To prepare the marinade, salt, vinegar, sugar and oil are used, after boiling it is removed from the stove and poured over the vegetables laid in layers in a saucepan. After that, the semi-finished product is infused for 8 hours, then put on fire and boiled after boiling for about 40 minutes, you can not interfere. Mix only before the end of cooking for 3 minutes, spread in a pre-sterilized container and close for the winter.
Canning Green Tomatoes
A wonderful appetizer of green tomatoes justifies itself, as elastic, sharp fruits successfully compete with expensive and prestigious vegetables in winter period. They will successfully complement dishes on any table, and each guest will be happy to try delicious green fruits. There are a large number of recipes for making seaming, but first you should pay attention to classic version canning green tomatoes for the winter. For the recipe you will need:
Strong green tomatoes, take part of the yellowed fruits, in a total of 3 kilograms. It will take about 250 g of greens, the types of which are chosen according to their own taste, it can be parsley, dill, horseradish, cherry or currant leaves, sometimes they put an apple tree. Onion take 3 heads, garlic - one, vegetable oil is calculated from the amount of one spoon per liter of volume.
The marinade is prepared from 3 liters of water, in which 9 tablespoons of sugar, 2 tablespoons of salt, two bay leaves, a few peppercorns, a glass of 9% vinegar are boiled.
Garlic and herbs are placed at the bottom of the container, oil is poured, then green tomatoes and onions cut in half are placed. Having prepared the filling, pour it with boiling water to the vegetables and put a liter pasteurize the jar for 15 minutes.
Delicious Sun Dried Tomatoes
Such an original fragrant appetizer will not leave anyone indifferent. Many guests will like a slice of toasted bread, on which a slice of cheese is placed, and a slice emitting the smell of spices on top sun-dried tomato. The recipe does not require sterilization of the product in a jar, but pre-boiling or steaming of glass containers is used, in which a tasty mass will be placed.
To prepare the recipe take red ripe fruits without flaws, they are washed, cut into two halves, and large specimens are formed into quarters. Slices are freed from seeds and juice is selected. Then there are two scenarios for the development of events. Slices of tomatoes are placed on a baking sheet very close to each other.
In the first version, tomatoes are smeared with crushed garlic, sprinkled with pepper and poured with vegetable oil ¾ of the height. In this form, they are put to languish in the oven for 3-4 hours, constantly adding oil. After that, the resulting semi-finished product is laid out in steamed jars and poured with oil from a baking sheet, rolled.
In the second version, the halves on a baking sheet are smeared with garlic mass, sprinkled with pepper and put in the oven for 2 hours, and after that they are laid out in a container and poured with separately hot oil and rolled up. Which of the recipes you like more is up to the hostess, but you should try both options for cooking tasty snack their sun-dried tomatoes.
