You probably read the story of how long ago one of the Russian ambassadors, by the decree of the great empress, brought a whole basket of tomatoes from Europe, moreover, he even presented a whole report on this vegetable to the Senate, but statesmen, having eaten this wonderful fruit, they made the following verdict on the tomato: "... the fruits are very wonderful and tricky and taste unsuitable." This is how it happens: these "not suitable for taste" a little later took root so much that it is now extremely difficult to believe in the words spoken then.

Tomatoes are loved and desired in any form both at a family dinner and on a festive table. How many delicious dishes include tomatoes, you can not count, and even in winter, jars of canned tomatoes for the winter, prepared according to a variety of recipes, are undoubtedly available for every housewife.

Red, yellow, green, small and large tomatoes - we have a recipe for each of this variety. And all this so that the tomatoes harvested in your chosen way for the winter will certainly please you and your loved ones in winter.

Canned tomatoes for the winter "Visiting Grandma"

Ingredients:
tomatoes,
1 bell pepper
7-8 cloves of garlic
7-8 peas of black pepper,
3-4 peas of allspice,
1 cinnamon stick
4-5 carnations,
1 cardamom
1 bay leaf
7 tbsp Sahara,
2 tbsp salt.

Preparation:
Place the garlic and sweet bell peppers, chopped into thin strips, in clean and sterilized jars. Stick the washed tomatoes with a toothpick in the area of ​​the stalk, put them in jars and pour boiling water for 10-15 minutes. Then pour the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaves, bring to a boil and simmer for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the cans over and wrap them until they cool completely for a day. Then store the tomato jars in a dark and cool place.

Pickled tomatoes "Tender snow"

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp chopped garlic
2 tsp 9% vinegar.
For the marinade:
1-1.5 l of water,
3 tbsp Sahara,
1 tbsp salt.

Preparation:
Fill 1 liter of a jar with prepared tomatoes, pour boiling water and leave to cool completely. In the meantime, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the jars of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp each. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.

Pickled tomatoes "Crumbs for potatoes"

Ingredients for a 3L can:
small red tomatoes,
1 bell pepper
1 hot pepper,
3-4 cloves of garlic
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 allspice peas,
3 tbsp 9% vinegar.
mineral water.

Preparation:
Put the washed tomatoes, sweet peppers, hot peppers, garlic and parsley into strips in sterilized jars. Pour boiled mineral water over the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Add sugar, salt, bay leaf and pepper directly to the jar before pouring it a third time. Pour boiling water over everything, add vinegar, roll up and wrap up until it cools completely.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients for 1 liter can:
tomatoes.
10 g dill
5 g celery
5 g basil
1 small head of garlic
1 hot pepper.
For the marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.

Preparation:
Put dill, celery, basil, a few cloves of garlic and a half of hot paprika in each jar, put the tomatoes in the jars, sprinkling them with the remaining cloves of garlic, and on top of the tomatoes, put a twig of dill rolled into a ring. For the marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour the marinade over the tomatoes, let it stand for 5 minutes and, draining the marinade, boil it again. After that, pour the boiling marinade over the tomatoes and roll up.

Tomatoes for the winter with horseradish in Barskiye gooseberry juice

Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For the marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g of salt.

Preparation:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into circles. Place the tomatoes and horseradish in the jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill it three times, roll it up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mom's recipe"

Ingredients:
tomatoes,
vegetable oil.
For the marinade:
3 l of water,
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar
10 black peppercorns,
6 bay leaves
1 head of garlic
parsley and dill to taste.

Preparation:
Peel the garlic, cut into slices and place with the herbs on the bottom of 1 liter jars. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add the vinegar and pour the prepared marinade over the tomatoes. Then add 1 tablespoon to each jar. vegetable oil, sterilize 1 liter cans for 10 minutes and roll up.

Tomatoes for the winter in beetroot brine "Summer Miracle"

Ingredients for a 3L can:
tomatoes,
2 onions
1 small beet
1 small sour apple.
For the marinade:
1.5 l of water,
150 g sugar
1 tbsp salt,
70 ml of 9% vinegar.

Preparation:
Cut the apple into slices, the onion into rings, the beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour boiling water over the contents of the jar and leave for 20 minutes. Then drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.

Garlic Arrow Tomatoes

Ingredients for a 3L can:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml of 6% vinegar.

Preparation:
Wash the garlic arrows, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and put the tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with the lid.

Tomatoes with baked peppers for the winter "Delightful"

Ingredients:
1 kg of small tomatoes,
700 g sweet pepper
dill greens to taste.
For the marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.

Preparation:
Wrap the oiled foil over the peppers and bake them in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and peel them off. Place the tomatoes and peppers in the jars, shifting the dill sprigs. Boil water with salt and spices, add vinegar and pour this marinade over vegetables in jars. Sterilize the cans for 15 minutes, roll up, then turn upside down and wrap until cool.

Canned Tomatoes with Honey and Garlic

Ingredients (calculation for 3 liter cans):
1.5-1.8 kg of small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 horseradish leaves
6 black currant leaves,
9 peas of white pepper,
2.5 l of water,
6 tbsp honey,
3 tbsp salt.

Preparation:
Peel the garlic and cut lengthwise into wedges. Cut off the tops of the tomatoes, make an incision in the center, and sprinkle with garlic. Put horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the cooked marinade over the tomatoes, cover and leave for 5 minutes. Then pour the marinade back into the saucepan and boil. Repeat this procedure 3 times, then roll up the cans and turn them over until they cool completely.

Cherry tomatoes marinated with mushrooms

Ingredients:
250 g yellow cherry tomatoes,
300 g of small mushrooms,
3 bay leaves,
1 bunch of dill
1 pinch of black peas
1 pinch of grated nutmeg
1 pinch allspice
1 pinch of barberry
Carnation,
vegetable oil,
50 ml white wine vinegar,
salt.

Preparation:
Peel the mushrooms, put them in a saucepan, cover with warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add bay leaves, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, place the pan in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Arrange the tomatoes with mushrooms in sterilized jars, roll up.

"Delicious flowers" of green tomatoes for the winter

Ingredients for four 3L cans:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For the marinade:
6 l of water,
18 tbsp Sahara,
9 tbsp salt,
200 ml of 9% vinegar.

Preparation:
Wash the tomatoes and cut them crosswise, but not completely. Put a slice of pepper, cloves of garlic, and slices of carrots into the resulting cuts. Spread the finished "flowers" in 3 l cans, after putting greens and black peppercorns on the bottom of the cans. Pour boiling water over the contents of the cans twice, holding for 10 minutes each time, pour the marinade on the third and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg of green tomatoes,
100 g of walnut kernels,
1 pod of red hot pepper,
4 cloves of garlic
1 bunch of basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.

Preparation:
Cut the tomatoes into wedges, salt and leave for 10 minutes. Finely chop hot peppers and garlic, chop the basil greens, walnut kernels, if they are bitter, soak in milk for 20 minutes, then fry in a pan without oil. Combine pepper, garlic, basil herbs, nuts, vegetable seasoning, and sugar. Place the tomatoes in jars in layers, sprinkle each layer with the prepared mixture. Add vinegar to each jar, cover and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll the cans, turn upside down and leave to cool completely.

Sun-dried tomatoes with Provencal herbs "Fragrant"

Ingredients:
800 g small tomatoes
200 ml of vegetable oil,
1 tbsp provencal herbs,
4-5 cloves of garlic
1 tbsp Sahara,
1.5 tbsp salt.

Preparation:
Cut the tomatoes into quarters, spoon out all the liquid and seeds from them and wipe with a paper towel to remove moisture. Next, place the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and cloves of garlic, cut into 4 pieces. Place the baking sheet on the top wire rack, heat to low and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and set it on for another 30-40 minutes. After the time has elapsed, put the sun-dried tomatoes in sterilized jars along with seasonings and garlic, cover with vegetable oil and close the lid. Store in a cool place.

Green tomato jam with lemons and rum

Ingredients:
3 kg of green tomatoes,
3 lemons
2 kg of sugar
3 l of water,
100 ml rum.

Preparation:
Take green, fleshy tomatoes no larger than a walnut, wash them, cut them into slices and remove the seeds. Then fill them with cold water, put on fire, bring to a boil and cook for 3 minutes, then discard in a colander and let cool. Cook a thick syrup from water and 1 kg of sugar, dip the tomatoes in it and cook for several minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and lemons cut into slices along with the peel, put on fire and simmer for 7 minutes. Then lower the tomatoes and cook until tender. When the jam has cooled, add the rum, pour into the jars and close with nylon lids.

Jam from red tomatoes and plums

Ingredients:
1 kg of tomatoes
3 kg plums,
2.8 kg of sugar
50 ml lemon juice.

Preparation:
Remove the seeds from the drains. Remove the skin from the tomatoes, cut into wedges and remove the seeds. Mix the tomatoes, plums and lemon juice, put on the fire and cook, stirring constantly, for several minutes. Then rub the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide the jam into the jars and close the lids.

Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a hint of piquancy and originality.

Happy blanks!

Larisa Shuftaykina

1.Spicy tomatoes

- tomatoes;
- Bay leaf;
- hot red pepper,
- garlic,
- dill, celery, cloves, peas, mustard seeds, horseradish root.
Pickle recipe

2. For 1.5 liters. water you need to add 2 tablespoons. salt and 1 tbsp. sugar, add spices there (dill, cloves, peas, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of prepared (sterilized with boiling water) jars, put chopped greens of horseradish leaves, dill, celery and parsley, as well as red paprika, garlic, bay leaf.
4. Then put the washed tomatoes, peeled from the stalks, and fill with marinade heated to a boil, cover and put in a saucepan for sterilization: half-liter and liter cans - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we seal the jars, turn them over and wrap them with a blanket for a couple of hours.

2. Home-style pickled tomatoes with citric acid.

- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 l of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
Pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds with greens should not be interfered either.
2. Put the tomatoes in washed jars, add greens (a little, just to add a light aroma, it is better to add greens of the same type to different jars for variety - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the cans, fill in the brine, roll it up, then turn the cans over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: citric acid is used instead of vinegar - the tomatoes are dense, with a delicate taste, light aroma of greenery, and not at all “poisonous”, as with vinegar.

3. Donetsk pickled tomatoes

Pouring: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet peppers, bay leaves, 1 tablespoon of 9% vinegar.
Put the prepared brown fruits in jars together with spices.
Pour boiling fill three times, holding for 10 minutes. Add vinegar one last time and seal.

4 savory tomatoes

How to marinate tomatoes correctly
For a three-liter jar: 50 g horseradish root, 2-3 cloves of garlic, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves ...
Put brown tomatoes in a scalded three-liter jar with bay leaves, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour boiling water over and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to a jar of tomatoes and immediately pour boiling filling to the very edge.
Roll the jar hermetically, wrap it in paper and a blanket, turn it upside down and leave for a day.

5. Sterilized tomatoes with onions in jelly

Cut the tomatoes into quarters, cut the onion into slices and disassemble into rings. Place in a three-liter jar, alternating between tomatoes and onion rings.
Prepare the marinade. For 5 three-liter cans, you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Bring the marinade to a boil, strain it and pour into the jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly over the jars. Sterilize the jars for 10 minutes.

6 sliced ​​tomatoes with onions and garlic

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled cloves of garlic. The marinade boils for two minutes. Pour in 1 tbsp. spoon of 9% vinegar and immediately pour tomatoes and onions with it. The next day the pickled tomatoes are ready. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a preparation for the winter.

7. Fruit and vegetable platter marinated

It turns out even tastier. The basis of the recipe is “Tomatoes, sliced ​​into circles, with onions and garlic”. In the jar, in addition to chopped tomatoes, onions and garlic, we beautifully place any chopped vegetables (at your discretion), for example, paprika, cauliflower, disassembled into inflorescences. We also put fruits cut into circles: plums, kiwi, cherries, grapes, raspberries, and so on.
The marinade is the same. The aromas and flavors of vegetables and fruits mix and create an excellent bouquet. Tasty, aromatic, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot paprika - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, put in jars. It is better to store it in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka jellies, and the adjika will turn out thick. Stored very well.
how to cook adjika

9 tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with the garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Arrange in small jars. Store in a cool place.

10 tomatoes in apple juice

Pour the tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize for 7 minutes. Roll up. Store in a cool place.

11.Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

12.Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, simmer over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

13. Orange miracle

Chop 1.5 kg of red tomatoes;
Twist 1 kg of carrots in a meat grinder;
add 100 g of sugar to this;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of minced garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from heat. When it cools down, put in jars and roll up.

14. Recipe for cooking and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. 600 g of ripe tomatoes on a coarse grater, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, chop finely and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, place them tightly in jars and pour over the previously prepared hot sauce.
5. Pour vegetable oil boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C on top (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter jars - 75 minutes.
7. Tighten the jars, turn the lid down and let stand for a day.

15. Recipe for cooking and preserving tomatoes in their own juice.

Ingredients:

3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
Canning recipe
1. Wash small-fruited tomatoes, chop in several places with a sharpened stick and place tightly in jars up to their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan, covered, without boiling.
3. Rub the hot mass through a thin sieve, dissolve the salt and sugar in it and pour the mass over the tomatoes in the jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (can be diluted with boiled water), and from the fruits prepare a salad, sauce, soup.

16. Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Filling: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, preferably "Ladies fingers" varieties.
2. Divide into banks.
3. Wash greens, chop, cut red pepper into several narrow strips, cloves of garlic - into 3-4 pieces each.
4. Put the seasonings and spices in the jars on top of the tomatoes.
5. Fill with hot filling.
6. Sterilize: half-liter cans - 5 minutes, liter - 10-12 minutes. Roll up.

17 peeled tomatoes in their own juice

Ingredients: 3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but undamaged tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, add salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel the chilled tomatoes with a pointed knife, place them tightly in sterilized jars and pour over boiling juice.
5. Cover the jars with lids, put them in a pot with hot water for sterilization.
6. When the water in the pan boils, take out half-liter jars and roll them up immediately, keep liter jars in boiling water for 4-5 minutes, three-liter jars - 8-10 minutes and then roll up.

18 peeled tomatoes, canned in wedges

Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
For these canned food, only tomatoes with fleshy pulp are suitable.
1. Put the fruits in boiling water for 1-2 minutes, cool in cold water and remove the skin.
2. Cut the peeled tomatoes into 2-4 pieces, put them in jars without sealing, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter cans - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.

19 peeled tomatoes, canned in wedges, in their own juice

Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned in slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter cans - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the cans, turn them upside down, cover with a blanket and leave to cool. Then put it in a cold pantry, or any other cool dark place for storage.

20. Applesauce Tomatoes

Ingredients: 5 kg of tomatoes, 5 kg of apples, 10 g of ginger, 50 g of sugar, 20 g of salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop several times, put in jars and pour over the cooked hot applesauce.
3. Pasteurize the jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and put in a cool place for storage.

21. Winter tomato salad (no salt)

1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking gently to compact the tomatoes (but not very tightly).
3. Pour the remaining juice during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until it cools.
5. In winter, when serving the salad, add salt, onion, garlic, sour cream or vegetable oil. This salad can also be used to season soups.

22. Pickled tomatoes with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pcs., Medium-sized carrots - 1 pc., Garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 branches. For the marinade: water - 1 l., Salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, make 2 punctures on each fruit at the stalk with a fork or wooden skewer. Put the tomatoes in a bowl, pour boiling water over and let stand for about 10 minutes, then drain the water. Wash greens. Without chopping, put together with hot peppers and peeled garlic cloves on the bottom of a sterilized jar.
Peel and cut the beets and carrots into thin slices. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When the canned food is cool, store it in a cool, dark place.

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23. Stuffed tomatoes - an even more original snack-preparation.

To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 pod of hot pepper and 6 tbsp. salt. Peel the onions and carrots. Grate the carrots, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and chop finely. Wash, dry and chop the parsley and celery. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place fruits tightly in a tub or other container. Boil water and salt and pour over the tomatoes. Leave at room temperature for 2-3 days. The tomatoes should turn darker and softer. Store in a cool place.

If you have your own personal plot, then you are probably familiar with a rich harvest of tomatoes. Sooner or later every summer resident is faced with the question of what to do with all the harvested tomatoes ?! What remains fresh after summer salads and tasting can be used for delicious winter preparations. Salted tomatoes, salads and marinades from them are always in great demand on the table. Especially during the period of acute lack of vitamins and sunshine.

To stand as long as possible and turn out to be very tasty, you need to follow recipes with prescribed proportions and combinations. There are several secrets to successfully preserving these vegetables. Right now, we will prepare delicious tomato salads for the winter and reveal the most necessary steps for preparing them.

1. Tomato salad with bell pepper for the winter - lick your fingers

A very tasty and easy-to-prepare preparation for the winter from tomatoes and sweet peppers will be an excellent addition to winter meals. Such a solar jar will cheer you up and charge you with summer energy even on the gloomiest day.

Ingredients:

• one and a half kilograms of elastic tomatoes;
• 1 onion head;
• 1 sweet pepper;
• 50 ml of vegetable oil;
• 1 small bunch of dill;
• 2 tablespoons of granulated sugar;
• 1 full tablespoon of coarse salt;
• 20 grams of nine percent vinegar.

All ingredients are available, especially during the harvest season.

Cooking steps:

Let's start as expected by washing the vegetables and peeling them. From the tomato, you need to carefully cut the crust from the tail. Peel off the inside of the peppers. Peel the onion.

1. Cut the tomatoes into neat slices. If your fruits are small, you can cut them into 4-6 pieces. Larger tomatoes can be chopped more generously. The main thing is that the slices are neat, beautiful and easily fit into your mouth.

2. Cut the onion into half rings or into a quarter circle. It is better to use a red sweet variety for this.

4. Cut the pulp of the pepper into neat pieces or strips.

5. Chop the dill as much as possible with a knife.

6. Put all vegetables in a non-metallic, enamel or plastic dish and season with the remaining ingredients. Mix everything carefully with two scoops. Cover with a lid or flat dish and leave directly on the table for 1 hour to infuse.

While the tomatoes are saturating with the pickling juice, prepare the salad jars. They need to be washed with a baking soda solution and sterilized in the oven (microwave or steam). The lids for them must be boiled for 10-15 minutes over medium heat.

7. Now the vegetables have exuded aromatic juice and slightly changed in appearance. First, you need to evenly distribute the vegetables over the jars, and then pour the brine equally over the jars. Cover with lids.

8. Put all the cans in a saucepan and pour water so that its level reaches the "shoulders" of the cans. Place on the stove and boil for 20 minutes from the moment of boiling. Remove the cans from the pot and roll up immediately. Be careful, the jars are very hot.

9. Carefully move the cans out of the pot onto a flat surface, upside down. At night, they need to be wrapped in a warm blanket. And in the morning they can already be put away for storage.

What I love about this recipe is the speed of preparation and its rich taste. There is no need to deal with hot brine, multiple boils and boiling. Everything is very simple and incredibly tasty.

Good workpieces!

2. Salad for the winter without cooking "Ogonyok", with horseradish and tomatoes

The famous and beloved Ogonyok, or, simply, "Shitty appetizer", we will cook right now. It also does not need to be cooked, which is why it will retain more vitamins, taste and crunch. How delicious to eat such an appetizer with black bread, or use it as a sauce for pasta ?! Salivating at the very mention. Try to prepare such a blank with us.

Ingredients:

• 3 kilograms of tomatoes (you can use any);
• a glass of peeled garlic;
• 1 hot pepper pod;
• 1 horseradish root;
• a full glass of granulated sugar;
• 3 heaped tablespoons of coarse salt
• a glass of 9% vinegar.

Cooking steps:

This appetizer can only be described as "it couldn't be easier." Cooking method without boiling, all ingredients are crushed in one way, everything is mixed and sterilized right in the jars. In addition, despite all the simplicity of cooking, the Spark turns out to be a real gorge! Try it yourself!

1. Pass all products through a meat grinder. Send all the other ingredients to the bowl with the mass and mix actively.

To make the mass as thick as possible, first cut the tomatoes into pieces and let stand for a couple of hours. During this time, they will release excess moisture. Such pieces need to be twisted through a meat grinder. Thus, the tomato mass will not be too liquid.

2. Cover and leave in the kitchen for 4-5 hours.

3. Then you need to pour the crap into pre-prepared jars. Since this dish does not undergo preliminary heat treatment, the jars must be thoroughly washed and sterilized before they enter the container. Cover with lids.

4. Sterilize jars of salad in a bulky heat-resistant container for about half an hour after boiling. Taking the cans out of the water, immediately roll them up, carefully transfer them to a flat surface, turning them over onto the lids. Already after 8 hours they can be transferred to a permanent storage location.

If you are preparing a dish not for the winter, or you have some salad left that has not gone into the jars, then you can eat it immediately after insisting. Boil in a container, in this case, is not necessary. Just chill and enjoy your favorite snack!

Bon Appetit!

3. Vegetable salad with tomatoes for the winter

I propose to prepare a very tasty salad for the winter from zucchini, tomatoes and sweet peppers. Such a treat flies off the table in a matter of minutes. It is very simple to prepare it, the approximate busy time is no more than an hour.

Ingredients:

• one and a half kilograms of zucchini, sweet pepper and tomato;
• half a glass of sugar;
• 1 head of garlic;
• a tablespoon of salt (you can with a slide - to taste);
• a tablespoon of vinegar;
• a tablespoon of sunflower oil.

Cooking steps:

Zucchini must be peeled and seeds removed, especially if they are not young. Peel the ponytail and entrails from the pepper. Cut off the rind from the stalk from the tomato.

1.Cut zucchini into small pieces.

2. Do the same with tomatoes.

3. The juicy walls of the pepper also need to be cut into small cubes.

4. Place the tomato slices in a large saucepan, add granulated sugar, salt and turn on the fire. After boiling, boil them for about 10 minutes. During this time, they will release a lot of juice.

5. Then add pepper and zucchini to the cooking. As soon as the contents boil, you need to boil it for another half hour. After that, add oil and continue like this for another 10 minutes. Now it's the turn of the garlic. It needs to be rubbed through a press. After the garlic, you need to cook the salad for 5 minutes. The final step will be vinegar. Add it 2 minutes before turning off the heat. Cover immediately, for the remaining couple of minutes of cooking, so that it does not evaporate.

6. While the salad is still hot, you need to start pouring into cans. Pour the mixture to the very neck and close the lids, very tightly. Then, immediately turn the hot cans over and cover with a warm cloth.

A delicious salad for the winter is ready. Such a salad can be prepared for immediate consumption, not for the winter. It is not necessary to add vinegar for this. It is enough to cool it down and start tasting.

Let your banks stand for as long as you need!

4. Secrets of ideal preparations for the winter from a tomato

To keep your culinary creations longer and tastier, there are a few rules to follow. All of them are simple, but their observance guarantees the perfect result. I learned about them, as they say, by word of mouth - from my mother, grandmother, neighbor, and so on. The main thing is that they all really work. Now I will introduce you to some rules on the way to a long-lasting and delicious tomato snack.

1.If you plan to prepare a salad with whole or coarsely chopped tomatoes, then it is better to choose slightly unripe, firm fruits for this. They keep their shape better and do not deteriorate for a long time. If you finely chop vegetables, for example, when making shit, the tomatoes may be overripe. The main thing is that there are no signs of damage and rot on them.

2. For any kind of preparation, including tomato salads, it is better to use coarse salt. Any other salt, with additives and fine, can provoke a quick spoilage and explosion of cans.

3. Experienced hostesses know that if you add a little mustard seeds to the conservation, the shelf life will increase. The same effect can be achieved by adding a tablespoon of vodka to a three-liter jar.

4. A very important stage of any kind of blanks is the obligatory sterilization of cans. This is especially necessary when the product is poured into cans without preliminary cooking. There are some process jars with steam, over a saucepan, or in a double boiler. It is very convenient to do this in the oven or microwave. Seaming lids also need to be boiled or just doused with boiling water.

5. And the most important moment in any culinary movement is a great desire and love for your work. Putting a piece of your soul into each jar along with bright pieces of summer, you will get an excellent result!

I wish you success!

5. Video - "Assorted" salad of cucumbers and tomatoes for the winter

Almost any housewife harvests tomatoes for the winter, making all kinds of blanks from them.

How nice it is on a winter evening to open a jar of canned tomatoes and eat them, for example, along with boiled or fried potatoes, or with some kind of porridge.

Canned tomatoes are a delicious appetizer that goes well with absolutely all dishes.

In addition, they can always be put on the festive table, they certainly will not remain, all guests will sweep them away at a time and ask for more additives! So how do you make juicy tomatoes for the winter? Consider a few golden recipes for canning these vegetables.

Tomato winter preparations: the best recipes step by step

"Assorted" appetizer in marinade

Component components:

For the marinade:

• 2 large spoons with a slide of table salt - 60 grams;
• 4 large flat spoons of granulated sugar - 80 grams;
• 60 ml of 9% table vinegar.

Let's start preparing the assorted tomato preparation for the winter:

Cherry with bell pepper

For such a harvesting of tomatoes for the winter, you will need:

• 700 grams of cherry tomatoes;
• Bulgarian pepper - 200-300 grams;
• 3-4 cloves of garlic;
• Dill umbrellas - 2-3 pieces;
• 3-5 cherry leaves;
• 1-2 raspberry leaves;
• Lavrushka - 2-3 pieces;
• Allspice peas - 3-4 pieces;
• A slice of hot pepper - 1/3 of the pod;
• Granulated sugar - 1 large spoon with a slide;
• 2 small spoons of salt;
• 60 ml of apple cider vinegar.

How to do:

1. We prepare banks. For this, we thoroughly rinse the containers. You can use dishwashing liquid or baking soda to clean up dirt. After that, we rinse everything several times;
2. Washed cans must be sterilized. You can sterilize them over steam or in the oven;
3. Then we put the washed dill umbrellas on the bottom of the prepared container;
4. Next, clean the garlic teeth, cut hot pepper into small pieces. We also put it on the bottom of the cans;
5. Put cherry and raspberry leaves on top;
6. We wash the bell pepper, cut it in half and clean out all the seeds, remove the stalk;
7. Cut the pepper into medium strips. Put half of the pepper on the bottom of the jar on top of the sheets;
8. Rinse the tomatoes thoroughly;
9. We spread the tomatoes in jars and alternate them with strips of the remaining pepper;
10. Next, put water on the fire and heat to a boil. Pour all the components with hot water and drain immediately;
11. Then pour boiling water over everything again and leave to stand for 10-15 minutes;
12. We drain the water from the jar into the pan, you need to make a marinade from it;
13. Add salt, granulated sugar, allspice peas, lavrushka to the water;
14. We put the marinade on the stove and heat to a boil. You need to boil everything for 3-5 minutes and add apple cider vinegar;
15. Pour the tomatoes with marinade, cover and roll up;
16. We put the blanks for the winter from cherry tomatoes upside down, wrap them in a warm fur coat or blanket. Everything should stand until it cools down.

Tomatoes in their own juice

Ingredients for the recipe:

• 800 grams of fresh ripe tomatoes;
• Garlic cloves - 3-4 pieces;
• 4-5 sprigs of parsley;
• Cilantro - 4-5 branches;
• 4-5 dill branches;
• 1 mint sprig;
• 1/3 part of hot pepper pod;
• 1 large spoonful of salt;
• 2 large spoons of granulated sugar.

How to make such a preparation for the winter from a tomato:

Blanks of green tomatoes at home

"Eating"

What you need:

• Green tomatoes - 2 kilograms;
• Onion - 2 heads;
• 2 garlic prongs;
• Salt - 2 large spoons;
• Allspice - 4-5 peas;
• Table vinegar - 1 large spoon;
• Vegetable oil.

How to prepare green tomatoes for the winter:

1. Pre-cans must be rinsed, various contaminants must be cleaned with detergent or baking soda;
2. Next, rinse the jars thoroughly several times. We sterilize them over steam or in the oven for 15 minutes;
3. Then we peel the garlic teeth from the skin and put them on the bottom of the jars, put the peas of allspice there;
4. We wash the tomatoes, cut into several parts. Put tomato slices in jars. We fold the vegetables tightly, leave a little space for the onions on top;
5. Peel the onion heads and cut into thin half rings;
6. Put the onion on top of the tomatoes;
7. We put a container of 1.5 liters of water on the stove and heat it up;
8. Put salt, granulated sugar in hot water and stir;
9. As soon as the water starts to boil, add vinegar there and remove from the stove;
10. Pour vegetables in jars with ready-made marinade to the very top, add 1 tablespoon of vegetable oil there;
11. Put the material in a large saucepan at the bottom, place the jars and pour water into the pan a little more than half, cover it with lids on top;
12. We put on gas, heat to a boil. As soon as the liquid begins to boil, we sterilize for 15 minutes;
13. After that, we take out the cans, roll them up, put them upside down on the floor, cover them with a warm blanket. We leave it to stand until it cools completely;
14. The salad should be stored in a dark place at a temperature of no more than 20 degrees.

Of course, the blanks are not limited to these recipes. There are a lot of them! In winter you will open it and you will be glad that you took the trouble to cook it in the summer!

And there are recipes for zucchini blanks for the winter.

What a delicious gooseberry jam with oranges! Look for recipes Once you have cooked it once, you will cook it every year.

Green tomatoes stuffed with herbs and garlic

Component components:

• 2 kilograms of green tomatoes;
• 1 head of onion;
• 2 heads of garlic;
• 2 pieces of sweet pepper;
• 5-6 sprigs of dill;
• 5-6 sprigs of parsley;
• Table vinegar 9% - 90 ml;
• Chopped horseradish root, as well as leaves;
• A little allspice;
• Allspice peas - 5-6 pieces;
• A pinch of hot pepper.

How to cook such an unusual preparation for the winter from green tomatoes:

1. We wash the tomatoes, you do not need to remove the stalk;
2. Next, cut the washed vegetables in the middle, but not completely, make a recess with a knife;
3. Disassemble the heads of garlic into cloves, peel them and cut them into thin plates;
4. Rinse and dry the greens;
5. We open the tomatoes a little in the place of the cut, put the plates of garlic there and on a sprig of dill and parsley;
6. Peel the sweet pepper from seeds and cut into half rings;
7. Peel the onion and chop it into rings;
8. On the bottom of prepared and sterilized jars, put onion rings, the remaining garlic, allspice peas, half of the chopped horseradish root and leaves;
9. Next, put the stuffed tomatoes tightly in a jar to the very top;
10. Put the remaining horseradish on top;
11. Fill the tomatoes with hot water, cover with a lid;
12. After 15 minutes, pour out the water and add boiling water again;
13. Then, after 15 minutes, pour the water into a container, add salt and sugar there;
14. We put the marinade on the stove, bring to a boil and pour into jars of tomatoes;
15. We twist everything with lids using a seaming key and remove the blanks from tomatoes for the winter under a warm blanket until they cool completely;
16. Store the stuffed tomatoes in a cool dark place.

Tomatoes for the winter are the most necessary preparation, because everyone loves it. It will be a great addition to any meal for breakfast, lunch and dinner.

And if the tomatoes are still made in their own juice, then it turns out two in one - you can eat the tomatoes themselves and drink tomato juice. Moreover, homemade marinades and juices are much tastier and healthier than store-bought ones!

Tomatoes occupy one of the first places in terms of their nutritional value among vegetables. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 - sugars, 0.3-1.7 - citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals - salts of iron, phosphorus, potassium.

They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for food for patients with various types of metabolic disorders. They are useful in diseases of the cardiovascular tract. Pectin substances of fruits reduce blood cholesterol levels, inhibit the growth of bacteria.

Bookmark for long-term storage

For bookmarking for long-term storage, they take tomatoes of late plantings of the milky or green stage of maturity, select healthy fruits and put them in boxes with trellised lids, the stalks upward. At the bottom of the box between the fruits, small dry (best of all birch) shavings or peat are poured; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12 ° C. The shelf life of tomatoes according to this method is from 1 to 3 months.

According to the second storage method, fruits collected at the end of October at the stage of milk ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box with a dry clean straw lining and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10 ° C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, jam is made

NATURAL RED TOMATOES
Select fruits with a good even color, dense and uniform in size, put in jars and pour boiling brine. Cover the jars with lids and sterilize, keeping in boiling water liter - 8-10 minutes, three-liter - 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
For the preparation of canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, ripeness and color, peel off the stalks, rinse in running water, put in a colander or on a blanching net, immerse in boiling water for 1-2 minutes and cool with cold water. After that, the skin is easily separated from the pulp with a knife.
Put the peeled tomatoes in prepared jars and pour hot brine. Sterilize the filled jars at a temperature of 110 ° C: with a capacity of 0.5 l - 5-8 minutes from the moment of boiling, with a capacity of 1 l - 10-12 minutes.
For brine: 1 liter of water - 50-60 g of salt.

TOMATOES IN OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without the skin, dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them down by immersing them in cold water or pouring them with cold water. At the same time, the peel of tomatoes cracks and comes off well.
Further, the cooking process is the same as in the previous recipe.

CANNED UNCLEANED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular shape, with a smooth surface, strong tomatoes, not damaged by diseases and pests, without sunburn spots. In addition, tomatoes must be completely ripe - intense red color, without green or yellow-green spots near the stalk. Tomatoes that are soft and overripe, or those with a lot of seeds or loose flesh are not suitable for canning. You cannot use very large, cracked fruits. Tomato juice is prepared from them for pouring.

Peel the tomatoes selected for canning from the stalks, rinse very well with cold running water. Since tomatoes do not blanch, it is necessary to eliminate microorganisms adhering to them during washing. Pierce the tomatoes in several places with a fork, put them in jars and pour over freshly prepared tomato juice, cooled to a temperature of 80-85 ° C with the addition of sodium chloride. Sterilize and seal the filled jars. Keep upside down until cooling.

Prepare tomato juice for pouring from strong, well-ripe tomatoes; you can also use overripe soft fruits. Remove the stalks, greens, parts damaged by sunburn and diseases, rinse the tomatoes with running water, cut into pieces, put in a suitable dish and cook until soft and juiced, then rub through a fine sieve to separate the seeds and skins.

Add salt to the grated tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. It then begins to wander rapidly and becomes unusable for pouring. In view of this, when preparing a large amount of canned food, tomato juice for pouring should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

TOMATOES CANNED WITH PEPPER
Pour the peeled tomatoes and spices in jars with brine. Place the jar in a saucepan with warm water, put on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then take it out of the pan, add the vinegar essence and roll it up with a tin lid. Store tomatoes in the coolest place.
For one three-liter jar - tomatoes - 2.5 kg, red bitter pepper - 1 string, red sweet pepper - 1 pod, black bitter pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.

For the preparation of brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80 percent vinegar essence.

MARINATED TOMATOES
There are many ways and recipes for making pickled tomatoes. They differ in different ratios in the marinade of salt, sugar and a set of spices. Pickled tomatoes are mostly small: green, milky, brown, pink. Put spices and herbs at the bottom of the jar. Pour jars of tomatoes with boiling marinade, sterilize and roll up with tin lids.

For the first way: bay leaf - 3 pcs., black bitter pepper - 10 peas, red bitter pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second way: dill stalks - 10 pieces, black currant leaf - 10 pieces, parsley - 15 g, mint - 10 g, red bitter pepper - 1 pod; for the marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third way: for a three-liter jar, take 6 glasses of water, 2 tbsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 6 peas of black and allspice, 6 pieces of cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.

SALT TOMATOES
Put the tomatoes in cylinders or tubs, transferring spices, wash down with brine. Loosely seal the cylinders with lids, and put a circle in the tubs and a small load on it. It must be borne in mind that more ripe tomatoes are poured with a stronger brine. You can just sprinkle them with salt without pouring the solution - the tomatoes will let the juice out.

For 10 kg of tomatoes - 2 dill bushes and 1 - tarragon, 1-2 pods of hot pepper, some fresh black currant leaves, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALT TOMATOES WITH MUSTARD (ANCIENT RECIPE)
Rinse slightly unripe hard tomatoes and place them in a barrel, bucket or pan, sprinkle with black currant leaves. Put these leaves on the bottom too. In the cooked boiled brine, after it has cooled, add dry mustard, stir and let stand.

When the brine becomes transparent, slightly yellowish, you can pour tomatoes with it. On top, as usual, put a clean cloth and oppression.

For brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed peas of allspice and hot pepper, a pack (100 g) of dry mustard.

SALT TOMATOES WITH CARROT
Ripe, firm, small tomatoes, rinse thoroughly. Do not tear off the stalks - so the tomatoes do not flow out, they remain firm, they can be cut into slices, like fresh ones. Put the tomatoes in a tub, bucket, pan in rows, sprinkling with grated carrots, add red pepper, dill, garlic, bay leaf and pour with brine, put oppression on top.

Store in a cool place. If by the end of winter the tomatoes start to sour, you need to get them out of the brine, wash them, put them back down and fill them with fresh water. After that, they will remain for another 3-4 months.

For 8-10 parts of tomatoes - 1 part of carrots;
for brine - take 500 g of salt in a bucket of water.

SALT TOMATOES IN A BAG
A plastic bag is used as a container for salting. Wash selected medium-ripened tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and drain. Separately chop sugar beets - it delays oxidative processes. Put a layer of greens in a bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is laid on top of everything. Tie the bag tightly and put it in a barrel or in a box.
After two days, pour the vegetable mixture in a bag with brine.

To prepare the brine, take water for half the capacity of the bag, salt, add dill, bitter and allspice, bay leaf, boil everything.

Cool the brine, strain and pour into a bag, which is then tightly tied.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALT TOMATOES IN OWN JUICE
Pour freshly harvested blackcurrant leaves on the bottom of the prepared barrel and lay red tomatoes in rows, layering each row with blackcurrant leaves, sprinkle with salt and mustard in powder. After laying several rows of tomatoes, fill them with mashed tomato paste. So alternate until the barrel is full. Put one part of the spices on the bottom of the barrel, the other in the middle, and the last on top of the tomatoes.

Cover the tomatoes with black currant leaves, seal the barrel and add the tomato mass through the tongue-and-groove hole.
Fermentation lasts 6-7 days, after which the tongue-and-groove hole is closed and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALT TOMATOES
Sort the tomatoes, select the unsuitable ones, then wash and put in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which put a little oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALT TOMATOES WITH YOUNG CORN
For pickling, select solid red with green tomatoes. Salting is produced in small oak barrels (25-50 l) or glass bottles. At the bottom of the prepared container, put black currant leaves, previously scalded with boiling water. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then in rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, interlayering each row of tomatoes with them.

Cover the tomatoes with corn leaves and cover with clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle, on top - a small load.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPES
Tomatoes intended for canning, peel, rinse, pierce in several places. Put spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONION AND CARROT
In a saucepan, put finely chopped onions, green tomatoes, chopped into slices, carrots, greens. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes are tender, add the crushed garlic.
Put in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Rinse medium-sized dense tomatoes, peel off the stalks, blanch in boiling water for half a minute, pre-pricked in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, add sugar and salt, pour over the tomatoes with boiling pouring, drain the pouring after 3-5 minutes, boil, repeat twice more. After the third bay, roll up the jar.

For a three-liter jar - 8-10 lemongrass leaves; for pouring - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.

DELICATE TOMATOES
Rinse the tomatoes, select the same size, blanch in boiling water for half a minute, put in a three-liter jar, add greens: lemon balm leaves, tarragon. Prepare a filling, in which add red currant juice, honey, salt.
Pour the tomatoes with a boiling solution, drain the solution after 3-5 minutes, boil again. Repeat two more times. After the third bay, roll up the jar, turn it upside down until it cools.

For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for pouring: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large dense tomatoes, cut into 4-6 pieces. Peel the onion and cut into rings. Put tomatoes and onions in jars, alternating layers (2-3 large onions will be needed for a three-liter jar). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with the gelatin solution and pour over the jars of vegetables. Sterilize three-liter jars for 20-30 minutes. Pour 1 teaspoon of vinegar before closing the jar with a lid.

For brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for a gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

Tomatoes with gooseberries
Sort the gooseberries, cut the tails, chop. Prepare the tomatoes by blanching them for half a minute in boiling water. Pour the prepared tomatoes with gooseberries, placing them in a three-liter jar. Boil the filling, pour the tomatoes with a boiling solution, pour the solution into a saucepan after 3-5 minutes, bring to a boil again.
Repeat two more times. Roll up the jar after the third time.

For pouring 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then make 2-3 punctures on top with a wooden stick, so that the peel of the tomatoes does not crack. Prepare a filling of apple juice, salt and sugar. Put the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling filling, quickly roll up and turn upside down until cool.
In the same way, you can cook tomatoes with onions, which are pre-cut into rings.

Garlic and onions are phytoncidal plants, so a one-time pouring is enough.
For pouring - 1 liter of apple juice, 50 g each of salt and sugar (for tomatoes with garlic), 30 g each of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Rinse green tomatoes of the same shape and size, make cuts with a sharp knife. Put a plate of garlic, a sprig of dill or parsley inside each tomato. Place carefully in prepared liter jars, pour over with hot marinade and sterilize for 20 minutes.

After that, quickly roll up the cans and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. tablespoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, undamaged fruits of any size and shape without stalks. To improve the taste, add carrots and parsley roots, onions to the caviar. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After that, pass all the components through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover them with clean dry lids and sterilize for 1 hour, then seal and turn upside down ...

For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

TOMATO CAVIAR
Bake the tomatoes, mince, add salt, pepper and onions, fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.

The sauce is made from mashed tomato mass, to which you need to add bay leaves, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTA
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.

Add another serving of tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes, until the mass boils, then drain the juice, pour it hot into bottles, heat the bottles for 25-35 minutes.
Cook puree and pasta from the tomato paste remaining in the saucepan. For mashed potatoes, it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Arrange in glass jars and sterilize for 30-40 minutes.

For 1 kg of ready-made puree or pasta - 3 tbsp. tablespoons of salt.

TOMATO JUICE WITH PULP
Ripe, you can also overripe, well-colored tomatoes, wash, peel and boil, then rub through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize at 90 ° C for 30 minutes.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

SPICY TOMATO SAUCE
Cook the crushed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, cloves. All this can be poured directly into the tomato mass or put in a bag and boiled in it, and discarded after cooking.

Pour hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly grated tomatoes - 150 g of granulated sugar, 20-25 g of salt, 0.5 g of peeled garlic, 0.5 g of black pepper, 1 g of allspice, 1.5-2 g of cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO-APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop the apples, chop the onion, remove seeds from sweet green peppers. Put all the products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, you can put ground ginger. Cook over low heat for about 2 hours. Cool, put in jars and tie. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. tablespoons of ground ginger.

TOMATO SPICE
Wash ripe red tomatoes, pour over with boiling water and mince together with peeled garlic. Wash horseradish and grate, mix with chopped tomatoes, add sugar, salt, vegetable oil and mix.
Put the prepared seasoning in small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, bell peppers, apples, red capsicum and mince. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. The best ones are washed and cut into 2-4 parts, the rest will be used to prepare the filling. Peel the bell peppers from the stalks and seeds, wash it, cut into pieces. Cut the eggplants into pieces and put them in salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends from green beans, then cut into pieces 2-3 cm long, wash. Dip the peppers and beans for 3-5 minutes in boiling water and then in cold water.

Prepare the filling: cut the tomatoes into pieces, boil them for about 10 minutes and rub through a colander or sieve. Salt the resulting mass and, stirring, bring to a boil. Put prepared peppers, eggplants, green beans in a saucepan with hot pouring and simmer for another 20-30 minutes over low heat.

In each jar, put chopped celery, parsley, then a layer of tomatoes, and on top - a layer of vegetables.
Cover jars and sterilize half-liter jars - 30 minutes, liter jars - 40 minutes.
For a half-liter jar - 125 g of tomatoes, 125 g of pepper, 75 g of eggplant, 25 g of green beans, 2-10 g of greens, 5 g of salt, 150 g of tomato sauce.

TOMATOES IN SUNFLOWER OIL
Put bay leaf, black pepper, onion cut into rings at the bottom of a liter jar. Then densely lay the red tomatoes with dense pulp, cut in half. Lay with the slit down. Put a few onion rings on top.
Pour the tomatoes with marinade, put in a saucepan with water and sterilize for 15 minutes, covered with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar, after boiling, add 3 tbsp. tablespoons of vinegar.

GREEN TOMATO SALAD WITH ONION AND PEPPER
Pour the tomatoes over with boiling water, cool, cut into slices and, combining with onion rings and strips of sweet pepper, mix. Add dill, salt, sugar, pepper to the salad, put it tightly in sterile jars, pour with boiling marinade and sterilize half-liter jars - 10 minutes, liter jars - 20 minutes, add vegetable oil at the end. Roll up the banks.
You can also add chopped grated cabbage to such a salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for the marinade - for 1 liter of water - 70 g of vinegar, 20 g of sugar, 50 g of salt.

PREPARATION OF GREEN TOMATOES WITH VEGETABLES
Thinly chop green tomatoes and onions, grate carrots on a coarse grater. Put vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9% vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it on the fire again. After boiling, cook for half an hour, stirring constantly. Put the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for the marinade - 300 g of vegetable oil, 200-250 g of vinegar, 300 g of sugar, 5-6 black peppercorns, 5-6 bay leaves.

JAM FROM TOMATOES
Take whole small, firm, unripe tomatoes, rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stem) and carefully remove the seeds so as not to touch the flesh. Put a slice of walnut into the resulting cavity. Pour stuffed tomatoes with semi-prepared syrup and leave for 5-6 hours.
Then cook until tender for about one hour. If there are no walnuts, you can cook tomato jam.