Again and again everything is ripening in the garden. To cope with so many vegetables is quite difficult, because besides the house and garden, many have work. Allocate time for processing is quite difficult. But what can you do. Vegetables will not be lying for a long time, otherwise they will simply spoil and we will throw them out. Therefore, they must be quickly mothballed.

How to do it quite simply today and we will consider. In addition, I will tell you the recipes for different volumes of cans. Recipes can be any number and they are all different from each other. Either somewhere more sugar, and in another salt. And this is all from the fact that how many people - so many ways.

My family has several favorite options that we make year after year. Recently, we have already done on them. For example, or just. There have also been ways to crunchy caulks. I think many will appreciate them and, having tried it once, want to repeat it next year.

Here I collected recipes that differ from each other. But at the same time they are united among themselves by the fact that they always turn out the most delicious. So enough talk, let's get down to business!

This is probably the most delicious method of harvesting. What could be better? After all, such tasty food is not just eaten, but can be said instantly. As tomatoes are eaten, so the juice itself is drunk without residue. Such a jar can be opened to any table. They are also added to any dish as ready, and in the cooking process. We will do in liter jars.

Ingredients:

• Tomatoes of small varieties - 0.5 kg .;
• Large varieties of tomatoes - 500 - 600 gr .;
• Salt - 0.5 tbsp. l .;
• Sugar - 0.5 tbsp. l .;
• Cloves - 2 pcs .;
• Bay leaves - 1 pc.

Cooking:

1. First of all we need to make juice from large tomatoes. Wash them and cut into several parts. Either twist them in a meat grinder, or using a blender, grind them into tomato puree. Pour into a saucepan and add salt and sugar. We put on the stove and boil for 10 minutes.

For juice, it is best to use overripe tomatoes. So it will be more saturated taste.

2. My jars, and the lid is filled with boiling water for 5 minutes.

3. Small fruits before packing into the container must be prepared. Of course, we also wash them well under running water. In place of the stem do a few punctures with a toothpick or fork. You can also use a knife. Thus, the tomatoes do not crack. We put them in the jar as tightly as possible, but do not press hard, so as not to crack.

In each jar is better to put the fruit of one variety. After all, they have a peel of the same thickness, which means they will be salted equally.

4. Pour boiling water into the jar of tomatoes. We try to get on the fruit, not on the bank. Pour on the very neck and cover with a lid. Leave for 10 minutes to warm up.

5. Juice is almost ready, even a little cold. Put the spices in it: cloves, peas and bay leaves. Again we boil, and after the end of the seasoning we take out. But in order to make it easier, it is better to put them in a rag or gauze bag and tie. Boil the pickle with it, and later just get it.

6. Drain the water from the container and pour in the already hot tomato juice. We twist a cover and we overturn. We put on a soft bedding and cover with a “fur coat”. Leave so until they are completely cooled.

Such yummy is stored in a cool dark place. It can cost a whole year, but it does not linger here for a long time.

We roll tomatoes with citric acid on a 3 liter jar:

Many opponents of acetic acid. But there is a great alternative - lemon. With her, preservation has been well worth more than one year and tastes just fine. Only the recipe will be on a large amount of cans. If you use less, then, accordingly, the proportions of the products also take less.

Ingredients:

• Tomatoes - 2 kg .;
• Onion - 1/4;
• Bulgarian pepper - 1 pc .;
• Garlic - 2 tooth .;
• Black pepper peas - 6 pcs .;
• Cloves - 2 pcs .;
• Cherry leaf - 6 pcs .;
• Salt - 1.5 Art. l .;
• Sugar - 3 tbsp. l .;
• Citric acid - 1 tsp .;
• Water - 1.5 liters.

Cooking:

1. Tara well my baking soda or detergent. Sterilizing them is not necessary. Covers it is best to pour boiling water for 5 minutes. Also rinse vegetables and herbs.

2. At the bottom of the jar we put a part of the onion, but you can only kiss the whole cut. We also do pepper. For the sake of beauty, I decided not to divide it into parts. And do not forget about garlic. Shallowing or not diminishing is your business, but he will still give up his taste. Throw away the cloves and peppercorns, and also cherry leaves. If they are not, then replace with laurel (3 pieces). Then lay the tomatoes to the top.

3. Fill with boiling water and cover. Leave for 5 minutes then pour back into the pot. Add salt, sugar and citric acid. Boil a few seconds and immediately pour the brine into the tomatoes. It is better to marinade a little over the top. We roll the lid and turn it upside down under a warm blanket for 12 hours.

Such billet is stored even at room temperature. This may be a closet in the apartment or a dark place under the bed.

Sliced ​​cucumbers and tomatoes in a liter jar:

Have you ever tried vegetable platter? Is it really incredibly tasty? I really love this kind of preparation that sometimes my daughters and I run to a jar of such yummy in a fight. I share with you the recipe that my wife uses every winter. Therefore, you can safely do and you will not regret.

Ingredients:

• Tomatoes - 2 pcs .;
• Cucumbers - 2 pcs .;
• Bulgarian pepper - 1 pc .;
• Onion - 1 pc .;
• Garlic - 1 tooth .;
• Black pepper peas - 5 pcs .;
• Sweet peppers - 3 pcs.;
• Sugar - 3 tbsp. l .;
• Salt - 1 tbsp. l .;
• Vinegar 70% - 1 tsp;
• Water - 500 ml.

Cooking:

1. All vegetables wash and clean. Cut them into circles. If very large, you can slices.

2. We also rinse the jars and pour boiling water over the lids. We will not sterilize anything, since we will do this already with the contents.

3. At the bottom of the container we throw grains of allspice and black pepper. You can also use the mixture. And now we will lay the vegetables in layers: onion, cucumber, tomato, pepper, garlic. Although the layers can be in any order. If the bank has not yet filled, then repeat.

Try to take vegetables of different colors, then the assortment will be more colorful.

4. Pour water into a saucepan and add salt with sugar. Boil for one minute and then pour into vegetables. Cover with a lid on top and put in a larger pan. There also pour warm or hot water to the banks of the hangers. Bring to a boil and, when boiled, we mark 15 minutes. During this time, the contents are well sterilized.

5. We get flasks with special tongs or tack. We pour vinegar into it and immediately roll up the lids. Check for flow. If everything is in order, then remove them under the blanket.

If it drips from under the lid, then it should be rolled again with a typewriter, or opened and rolled up on a new one.

Such a yummy does not stagnate for a long time. Stored even in the closet, even in the cellar.

How to roll up sweet tomatoes for the winter:

We in the family prefer sweet preparation more. But we do not refuse from the one in which there is less sugar. Just tomatoes are very good and the taste is more pronounced when we put more sand. In winter, you can open a jar with a potato and a bit of sugar, mmm! The recipe is universal. You can cook in a three-liter jar or a liter, just take them 3 pieces.

Ingredients:

• Tomatoes - 2 kg .;
• Salt - 1 tbsp. l .;
• Sugar - 8 tbsp. l .;
• Bay leaf - 3 pcs .;
• Dill umbrella - 1 pc .;
• Horseradish leaf - 1 pc .;
• Black pepper peas - 1 tsp;
• Vinegar 9% - 100 ml .;
• Water - 1.5 liters.

Cooking:

1. Tomatoes are thoroughly mine. In the place of the stem do punctures toothpick or knife. Fold immediately on the clean banks to the top.

2. Fill them with boiling water and cover with lids. Leave for 10 - 15 minutes. Then pour the liquid back into the pan.

3. Add salt, sugar, pepper, dill and bay leaves and horseradish. Boil and just before turning off add vinegar. All greens can now be pulled out, we no longer need it.

4. Brine spill on banks. Roll covers and overturn. In this position, remove under the blanket to cool completely.

Recipe for seaming tomato slices:

Someone does not specifically plant small varieties of tomato. And there are those who prefer only large ones. From them you can make an excellent preparation. Only their small banks will enter one or three. And when you cut it, then all five. In general, it turns out very tasty and they fly away at a time, two!

Ingredients per 1 liter can:

• Tomatoes;
• Dill umbrella - 1 pc .;
• Garlic - 2 tooth .;
• Allspice - 5 pcs .;
• Cherry leaf - 3 pcs .;
• Bitter pepper - to taste;
• Water - 500 ml .;
• Salt - 0.5 tbsp. l .;
• Sugar - 1.5 Art. l .;
• Vinegar 70% - 1 tsp.

Cooking:

1. Prepare the container in advance. It needs to be washed and dried. We also do greens and vegetables.

2. At the bottom of the jar we place an umbrella of dill, cherry leaves, garlic, cut in half, and bitter pepper. You can add it at will, as not everyone likes spicy food. Then pour allspice.

3. Now let's do the tomatoes. They need to be cut into two or four parts. It depends on what size tomatoes you have. We put them there to the very top.

4. Pour water into a saucepan and pour sugar and salt there. We put on the fire and boil. Then pour hot in the jar.

5. In another pot, place a rag on the bottom and place a full jar on it. Cover it with a lid. Around her pour warm water to the shoulders. Light a fire and bring to a boil. When the liquid zaurlit, mark 20 minutes.

6. As time passes, we take out the bottle and pour vinegar into it. roll cover and remove it under a fur coat.

I also want to offer you a video in which the author tells about how to roll up green tomatoes. After all, always at the end of the summer season, it is usually the end of August or the beginning of September, we remove the garden and pick unripe tomatoes from the bushes. Keep warm for a long time is impossible, as they begin to rot. Therefore, it is a simple and convenient way to use the results of our labors in much larger volumes. And as little as possible throw them out.

Well, how's your method? I think worthy of our attention. be sure to make it a few jars of green tomatoes. And in the winter, getting this, we will remember the summer. Also pay attention to all the other recipes that I told you today. After all, they are all quite simple, but delicious, e! Now I say goodbye to you, see you soon!

You can recycle using a meat grinder tomatoes of any size and variety.

This method allows you to make delicious snacks from tomatoes that are not suitable for pickling.

By twisting the tomatoes in a meat grinder, you can make ketchup, adjika or other blanks. This method allows to preserve the natural taste and aroma of tomatoes.

Meat grinder tomatoes for the winter - the basic principles of cooking

Tomatoes are washed, cut into several pieces and twisted in a meat grinder. This can be done with the skin, and after removing it. Then put the tomato mass on the stove, boil, and only then add vegetables, herbs and spices. Boil it all together for a few minutes and pour it over the banks. Blanks are sterilized, if provided for by the formulation.

You can add garlic, onion, sweet Bulgarian pepper or other vegetables to tomatoes grind tomatoes in a meat grinder.

Recipe 1. Tomatoes through the meat grinder for the winter with pepper

Ingredients

five kilograms of tomatoes;

300 g Bulgarian sweet pepper;

300 g carrots;

parsley - bunch;

salt, bay leaf and peppercorns.

Cooking method

1. Cut the washed tomatoes into large slices and grind in a meat grinder. Put the resulting tomato mass in an enamel container and place on low heat.

2. Peel the carrots, and rub with small chips. Wash sweet peppers, cut tails and clean from partitions and seeds. Cut them into half rings. Rinse greens, lightly dry and finely chop with a knife.

3. Half an hour after the tomato has boiled, place the carrot and half-rings of sweet pepper in it. Salt, season with bay leaf and black pepper peas. Tomim tomato on low heat for another quarter of an hour. Then pour it into sterile jars and tighten. Flip jars with snack, cover with a blanket and cool for 24 hours.

Recipe 2. Tomatoes through the meat grinder for the winter with garlic

Ingredients

100 g of garlic;

kilogram of ripe tomatoes;

salt, pepper and sugar.

Cooking method

1. Rinse the tomatoes, remove the stalks and cut them into small slices. Grind tomatoes with a meat grinder. Pour the obtained tomato mass into an enameled container.

2. Take the garlic into slices and peel them. Grate the garlic on a fine grater, or crush with a garlic crush. Put chopped garlic in a tomato, add bulk ingredients according to the recipe, mix everything well and cover with a lid. Put the tomato mixture on the stove and boil.

3. Pour the boiling tomato over the cans and roll up. Cover upside down with a blanket. Cool for 24 hours, then put into the cellar.

Recipe 3. Tomatoes through the meat grinder for the winter

Ingredients

three kg of tomatoes;

sugar - a little more than half a cup;

table vinegar 9% - 80 ml;

10 buds of carnations;

black pepper - 10 peas;

two cloves of garlic.

Cooking method

1. Wash jars of soda, rinse and sterilize in the oven for half an hour. Boil lids.

2. Rinse tomatoes, rinse, pour boiling water and peel the skin. Cut into large slices and twist in a meat grinder. Pour the tomato mass into a thick-walled pot and put it on medium heat for half an hour. Remove the foam, reduce the heat and boil a couple more hours on low heat.

3. Peel the garlic and grind in the meat grinder too. After the mass has doubled, add garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato is boiling, and pour over the prepared jars. Roll up an appetizer, turn it over, cover it with an old coat and leave it for a day.

Recipe 4. Tomatoes through the meat grinder for the winter with garlic and horseradish

Ingredients

kg of red tomatoes;

horseradish and garlic - 100 grams;

two art. l salts;

granulated sugar - 20 g.

Cooking method

1. Rinse ripe tomatoes, put in boiling water for a few seconds and remove the skin. Cut them into large slices. With horseradish peel off and cut into slices. Squeeze the garlic out of the skin, squeeze it through the garlic press.

2. Grind tomatoes and horseradish in a meat grinder. Transfer the mass of tomato and horseradish into an enamel container, add garlic and dry ingredients. Mix well so that the garlic and horseradish combine well with the tomato.

3. Spice the seasoning in jars, close with plastic covers and store in a cellar or in the refrigerator.

Recipe 5. Green tomatoes through the meat grinder for the winter

Ingredients

1300 g of green or brown tomatoes;

half a pound of onion;

carrot - 400 g;

bulgarian pepper - three pieces;

chilli;

two apples;

granulated sugar - 60 g;

lean refined oil - 50 ml;

half tsp vinegar essences.

Cooking method

1. Wash green tomatoes and cut them into large segments. Grind them in a meat grinder. We shift them to the skillet. Onions cleaned and cut into quarters. For sweet peppers, we cut the stalks, clean them from partitions and seeds, and cut them in wide strips. Apples are washed and cut into four parts, cut the seed boxes. Peel the garlic.

2. Peeled and chopped vegetables are minced in a meat grinder. Squeeze the garlic through the garlic press and finely chop the chili pepper with a knife. All shifted to the tomato mass. Pour sugar and salt here, pour in oil. Well we connect everything.

3. Put the saucepan on a moderate fire and cook for forty minutes. We taste, and, if necessary, add spices. Ten minutes before readiness we pour in the essence. We pour the snack into sterilized jars and roll it up. Cool the preservation by wrapping it in a blanket during the day.

Recipe 6. Tomatoes through the meat grinder for the winter with bell pepper

Ingredients

kg of tomatoes;

kg of fleshy bell pepper;

garlic - 5 cloves;

salt and black pepper.

Cooking method

1. Pepper and tomatoes washed. Peppers cleaned from the inside. All vegetables cut quite large chunks. Grind all the vegetables in a meat grinder. We shift the mixture into an enamel container and set it on fire.

2. We release garlic from the husk and crush it with a special press. In a mixture of tomatoes and vegetables, add garlic and boil. Boiling snack lay out in a glass container and roll. The snack is cooled, covered with a blanket.

Recipe 7. Tomatoes through the meat grinder for the winter with apples

Ingredients

three kg of ripe tomatoes;

apples - 3 pcs .;

two chilli pods;

200 grams of sugar;

salt - two tbsp. spoons;

150 ml of vinegar 9%;

vegetable oil - 50 ml;

5 g cloves, black pepper and cumin.

Cooking method

1. Thoroughly wash the tomatoes and cut into large slices. Grind tomatoes in a meat grinder. Pour the obtained tomato mass into a pot with thick walls.

2. We clean the apples from the skin, remove the core and also grind in a meat grinder with chili. Put the apple mixture into the tomato. Well combine apples with tomatoes and send the pan to the fire. We are waiting for the mixture to boil and twist the fire to the minimum and simmer for an hour and a half, stirring constantly, so that the tomato does not burn.

3. Shortly before the end of cooking, add sugar and salt, season with spices and pour in lean oil. A couple of minutes before the readiness, pour in the vinegar and place it in sterilized cans. Turn the preservation upside down and cool, covered with a blanket.

Recipe 8. Mincers for the winter with basil

Ingredients

five kg of fleshy tomatoes;

sugar and salt;

basil (greens).

Cooking method

1. Cut the stalks of the washed tomatoes and cut them into small chunks. Grind the tomatoes in a meat grinder, and pour the resulting tomato paste into an enamel container.

2. Put it on the fire and cook for 20 minutes from the moment of boiling. Add bulk ingredients and mix. Fresh basil greens, rinsed and put the whole twigs in a tomato.

3. Pour boiling tomato paste into jars and roll them up. Inverted upside down preservation, and cool it under a blanket.

Recipe 9. Tomatoes through the meat grinder for the winter in Ukrainian

Ingredients

dense tomatoes - 5 kg;

kilogram of Bulgarian pepper;

apples sour - kilogram;

salt - two tbsp. l .;

200 g of sugar;

400 ml of sunflower oil;

hot red pepper - 50 g.

Cooking method

1. We wash the tomatoes, cut out the stalks and pour boiling water over them. Peel and twist in a meat grinder. Apples are cut into quarters and cut seed boxes. Rinse the Bulgarian peppers, clean partitions and seeds, cut into long strips. Grind all vegetables in a meat grinder and put in a tomato.

2. Tomato-vegetable mix thoroughly combine, add bulk ingredients and oil. Boil the tomato mass for three hours on low heat. Spill boiling tomato in sterile jars and roll up. We turn the inverted preservation by wrapping it with a blanket.

Recipe 10. Tomatoes through the meat grinder for the winter "Appetizing"

Ingredients

two kg of fleshy tomatoes;

garlic - 200 g;

four spine horseradish;

dill and parsley - on a bunch;

sweet Bulgarian pepper - ten pcs .;

hot pepper - 20 pods;

sugar - 80 g;

salt - 100 g;

vinegar - a glass.

Cooking method

1. Washed tomatoes and cut them into large slices. We cut the tails of the sweet and hot peppers and clean the vegetables from the inside. Cut in half. Green leaves are sorted, rinsed and slightly dried. Horseradish peel and cut into pieces.

2. We twist all the vegetables using a meat grinder, put it into an enamel container and put everything together well. Add bulk ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in vinegar, and lay in sterile jars. Close the plastic covers and store in a cold place.

Recipe 11. Meat tomatoes for the winter with vegetables

Ingredients

ripe tomatoes - five kg;

carrots and bell peppers - by kg;

hot pepper - 10 pcs .;

onion - half a kilo;

lean oil - half a liter;

garlic - five heads;

coarse salt.

Cooking method

1. Wash the tomatoes and cut into several pieces. Carrot and peel the onions and rinse. Hot and sweet peppers wash and clean from the inside.

2. Grind tomatoes and other vegetables in a meat grinder and shift them to a thick-walled pan. Add loose ingredients to the tomato-vegetable mixture and pour in the oil. We send the pot to the fire and cook over moderate heat for two hours.

3. Put the boiling snack on a dry, sterile glass container and roll it up. Cool the preservation upside down, covered with a blanket.

Recipe 12. Mincers for the winter with plums

Ingredients

two kg of ripe tomatoes;

kg pitted without pits;

250 g onions;

incomplete glass of sugar;

5 g hot red pepper;

two bay leaves;

20 ml of 9% vinegar;

100 g of garlic.

Cooking method

1. Wash the plums, cut them in half and remove the bone. Washed tomatoes cut into large slices. Peeled garlic chopped chop finely with a knife. Grind the rest of the vegetables with a meat grinder. We spread in an enameled container and set on moderate heat and cook for an hour and a half.

2. 30 minutes before the end of cooking, add bulk ingredients, cloves, garlic and bay leaf. Spread garlic here and boil it all together, stirring occasionally so that the appetizer does not burn.

3. Put the boiling snack in a glass container, sterilized beforehand and roll up. Leave to cool for a day, turning and wrapping the banks with a blanket.

• Slightly spoiled tomatoes can also be used to cook tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
• Garlic, horseradish and hot peppers act as a preservative, so the more of these vegetables in the snack, the longer the shelf life.
• It is better to add spices gradually, as they reveal their taste in the cooking process, so it’s best to periodically try the dish to determine if there are enough spices, sugar and salt.
• If carrots are present in the recipe, the cooking time is increased, as an undercooked vegetable can cause spoilage of the snack.

The easiest recipe for sweet pickled tomatoes for the winter look with step by step photos. Here we do not need any spices. The most interesting options for marinating sweet tomatoes, as well as the secrets of harvesting, see below.

Ingredients for 1 liter of marinade:

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

Recipes salting delicious tomatoes in jars

What types of tare only do not use to preservation was different, simple, fast, useful! The test of time passed wooden barrels, in which pickling tomatoes is as convenient and tasty as another valuable vegetable crop - cucumber. Canned tomatoes in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to the diversity when harvesting vegetables for the winter.

To get delicious preservation, use these secrets:

• When harvesting tomatoes for the winter, choose fruits collected during dry weather, sort them, laying them out separately according to the degree of ripening.
• When preserving, do not mix different varieties or tomatoes that are very different in size.
• For pickling, use medium or small tomatoes, and from large ones make tomato juice or preserve them with slices.
• To prevent the tomatoes from cracking, pierce the peduncles with a wooden stick or a toothpick.
• You can harvest even fresh green tomatoes, only sick or damaged fruits are not suitable for preservation.
• Before canning vegetables, wash liter glass jars thoroughly and sterilize with covers at least a quarter of an hour.
• Wash vegetables thoroughly at the preparatory stage of any recipe.
• Depending on the recipe, close the tomatoes either whole or cut into slices.
• As preservatives for homemade preparations, use vinegar, aspirin, brine with citric acid, in rare cases -.

Marinated Cherry Tomatoes and Garlic with Vinegar

Tasty treats of the dinner table are small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry liter glass jars with screw lids are ideal, and vinegar is a preservative. Even a photo or video is not needed to imagine how tasty pickled cherries look. This method of harvesting tomatoes helps to preserve their appearance, and in winter, sweet cherry trees will be a wonderful snack.

Ingredients for harvesting (per liter jar):

• 600 g of cherry;
• 1 PC. pepper (Bulgarian);
• 50 g of greens (dill, parsley);
• 3 cloves of garlic;
• 3 peppercorns (allspice);
• 2 leaves of laurel

Marinade prepared on the basis of 1 liter of water:

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

The process of cooking pickled cherry:

1. In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
2. To lay the pinned in the field of cherry stems in the jar should, starting with larger fruits. Transfer the fruits in layers with lavrushka, bell pepper to the top.
3. Cook the marinade by adding to the water and spices. Pour in the preservation, leave for a quarter of an hour. Then pour it back into the pot and boil again.
4. Boil Marinade, pour vinegar into a jar of cherry, then roll up the lid.
5. Invert the preservation, put it on the lid, wrap it with a warm cloth until it cools completely.
6. Marinated cherry tomatoes have a sweet and sour taste, and you can taste them in a few weeks.

Cold Salted Tomatoes Without Sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum nutrients, the fruit is rolled up without sterilization. A cold ambassador will require a bit of free time, but when the time comes to try salting, you will not want to break away from food. Take into account when salting tomatoes one important thing: keep the preservation in a cool place. The recipe (per liter jar) requires the following ingredients:

• 500 grams of tomatoes;
• 15 g of salt;
• 2 cloves of garlic;
• 30 ml of vinegar (table 9%);
• 500 ml of water;
• 1 tbsp. spoon of sugar;
• greens (dill umbrella, celery);
• on 3 peas of pepper (fragrant, black);
• 1 tablet of aspirin;
• spices (to taste);

Step-by-step process of salting tomatoes in a cold way:

1. Put greens, peas, garlic, laurel, etc. into a prepared glass jar.
2. Fill the container with whole, ripe fruits, tightly putting them to each other.
3. Prepare the brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
4. Crush the aspirin pill, put it on top of the jar so that the homemade preparation does not become covered with mold.
5. Close the tomatoes with a capron lid, put until ready and stored in a cold place.

A simple recipe for salting green tomatoes

Even green tomatoes are suitable for salting for the winter. If you choose a good recipe, this type of homemade preservation will turn out to be no less appetizing in its taste. The advantage of unripe fruits in their more dense structure, so green tomatoes are easy to pickle as a whole, and slices. A simple version of the recipe suggests that canned pickled green tomatoes are cold-filled. Even tap water is suitable for this.

Ingredients:

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

Cooking process:

1. In the water to dissolve coarse salt, mix thoroughly, wait until the impurities settle to the bottom of the tank.
2. Sterilized glass jar filled to the top with green tomatoes, pour brine (no sediment).
3. Mustard is poured last into the home billet, then the salting is closed with a lid, leaving it in storage in a cold place.

Canned Sweet Tomatoes

Sweet tomatoes can be tasty, appetizing, fragrant. Rolling tomatoes in one-liter jars will benefit from the implementation of this recipe, especially if you can preserve the fruits for the first time. Fans of original home-made products will be able to replenish their stocks with dessert tomatoes, for which they will need to select small fruits.

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

• 500-700 g of red, ripe tomatoes;
• floor onions;
• 20 ml of vinegar (table 9%);
• 700 ml of water;
• 30 grams of sugar;
• a pinch of salt;
• spices (black pepper peas, cloves, bay leaf) to taste.

Canning process:

1. Put spices into the sterilized glass container.
2. Top tightly lay the tomatoes, adding sliced ​​onions as the jars are filled.
3. In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pickle pan from the stove, pour in the vinegar.
4. The resulting marinade pour tomatoes. Sterilize the preservation, previously covered with a lid (not more than a quarter of an hour).
5. Then roll up the jars, turn them over and put them upside down until they are completely cool.

Pickled tomatoes, like a barrel

In a post or even as a festive table dish, pickled tomatoes will decorate the table. The recipe, which will allow you to try tomatoes from barrels over time, is easy to master. Choosing a container that is convenient for souring, it is better to store such home-made baking in a glass jar. If you do not know how much salt is in a 1-liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To pickled tomatoes turned out as a barrel, take:

• 1 kg of tomatoes (average size);
• 3 cloves of garlic;
• 500 ml of water;
• 1 tbsp. spoon of sugar;
• 1 bunch celery;
• dill (bunch or 1 tbsp. spoon of seeds);
• 25 grams of salt.

Cooking:

1. In tomatoes, cut the stem. This should be done carefully and shallowly.
2. Put dill, celery, garlic, and tomatoes in a container for pickling (with the stalk removed upwards).
3. Prepare the pickle, boiling water with spices, let it cool a little, pour it into a jar of tomatoes.
4. The process of salting lasts about 3 days until the moment when bubbles appear on the surface. If the acid of pickled tomatoes suits you, you can close the jar with a capron lid and put it in a cold place. The next day, the tomatoes will be ready.

Tomatoes Yummy Salad

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

Ingredients:

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

Cooking:

1. Greens, onions, chop garlic. Put in a sterilized jar, pour in vegetable oil.
2. Put tomatoes on top. When the jar is full, proceed to the preparation of the marinade.
3. Add spices, pepper, bay leaf to the water, bring the brine to a boil. Vinegar infuse at the very end.
4. Cool the cooked marinade, pour into a glass container, cover with a lid. Put sterilized for about a quarter of an hour, then roll up.
5. After that, turn the home canning, let it cool, put it in storage. Tomatoes salad for the winter

Assorted Tomatoes and Cucumbers

How to diversify the menu in the winter? Those zealous mistresses who mastered the recipe of preparing a platter of valuable vegetable crops during the harvest season do not think about it. It is more convenient to roll tomatoes with cucumbers into large jars, but liter ones will do as well. Following the recipe, follow a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll up other vegetables with them, but only as an ornament.

Ingredients:

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

Step-by-step recipe:

1. Cucumber cut off the tips, soak in cold water for a couple of hours.
2. Cut horseradish, carrots, sweet peppers, onions.
3. Dill, black peppercorns, garlic to lay on the bottom, on top of the layers to the top tightly fit the cucumbers, tomatoes, chopped vegetables, horseradish.
4.   pour boiling water, leave for five minutes, pour the brine into a saucepan, where to add spices. Cook the marinade, pour back into the jar.
5. Last add essence, roll up a tight lid, turn over, leave to cool completely.
6. Preservation of assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle sliced ​​tomatoes

If the harvest of vegetables is rich, why not diversify the homemade harvesting for the winter with a recipe for preserving cut tomatoes? You can even use one-liter jars. This method is suitable for those who think what to do with large tomatoes. Option harvesting tomatoes in their own juice or sliced ​​tomatoes - these are the most suitable recipes. Lovers of spicy snacks fit the second method.

How much vinegar per liter jar? Should it be used for preservation, if there is a desire to salt the tomatoes not entirely, but sliced? Different step-by-step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enamelled dishes or even in a package - all variants of the twist are worthy of embodiment.

Tomatoes in any form - it is always a holiday on the table. Nature has given them a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good in and of themselves, and as part of complex dishes, such as salads and stewing. And during the winter meal, tomatoes are always reminiscent of summer. Everyone loves them - both home and guests. And therefore the rare mistress refuses herself in pleasure in a season when there are a lot of vegetables, to prepare something from tomatoes for the future.

At home, it is easy to make salted or pickled tomatoes, make an excellent paste or juice from them. And experienced housewives probably know many of these. We offer unusual step-by-step recipes for original methods of canning tomatoes. This is a great opportunity to expand your culinary experience and to please family and friends during the winter feast.

It is always very interesting to diversify traditional recipes with new approaches and solutions. For the original taste of honey pickle, we will need ripe tomatoes, parsley, fresh garlic and marinade. For him to 1 l. water put 2 tbsp. spoons of salt and 1.5-2 tbsp. spoons of honey.

Tomatoes are washed and cut out their stalk. Garlic and parsley are finely chopped and with this mixture they start to open a hole in the tomatoes, which is formed after the removal of the stalks. All parts necessary for the marinade are combined and brought to a boil. Ready-made tomatoes are placed in sterilized jars and poured over boiling marinade. Then you should wait 10 minutes, gently drain the marinade, boil it again and refill the jars. After this, blanks with tomatoes can be covered with lids.

The taste of tomatoes stuffed with garlic and greens will appeal to lovers of spicy snacks. A delicate taste and aroma of honey will make such preparation a favorite home-made dinner.

Salted Tomatoes with Apples

Tomatoes are very convenient to preserve with other vegetables, fruits and berries. They are perfectly combined with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such salting is better to choose more solid and sour taste. And still need a few cloves of garlic, fresh or dried sprigs of dill, bay leaf, allspice, cloves and marinade. For him, take 1 tbsp. spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and remove the core or left intact - at the discretion of the hostess.

At the bottom of the cans, first put all the spices, and then in layers - tomatoes and apples to the top. For 5-10 minutes, pour the contents of boiling water. Then it is drained and filled the jars to the neck, so that the contents overflow, boiling marinade. And immediately clog caps. After that, banks turn over, wrap a blanket or a towel and allow to cool.

Salad of green tomatoes with vegetables

It often happens that in the summer in the hands of the hostess there are many different vegetables at the same time. From them and green tomatoes, you can make a beautiful and tasty mixed salad for the winter. For this you should use sweet peppers, onions and carrots. You can also add sourish apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Vegetables for salad cut large. Carrots - in circles, onions - in half rings, pepper - in straws. Then tomatoes and sliced ​​apples (not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed on the bottom of the cans. After that, add the remaining chopped vegetables to the green tomatoes and apples, mix everything up and fill the cans with the vegetable mixture. At the same time, they need to be slightly shaken, so that the vegetables in the banks are slightly tamped. Specially squeeze the vegetable mixture with a spoon or hands should not, otherwise the vegetables will lose their shape and there will be no place for the marinade.

Salt and sugar (at the rate of 1.5 tablespoons with a slide of 1 l) and 100 g of apple or ordinary vinegar are added to boiled water. Hot marinade is poured over the cans with tomato salad to the top and cover them with lids.

Jelly tomatoes

Doing the harvesting for the winter, you can get both canned vegetables and tasty jelly at the same time. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons) and 1 liter of water.

Gelatin is diluted in a small amount of cold water and allowed to swell. Cut tomatoes into halves. Green parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns are placed on the bottom of the cans. If desired, currant leaves, cherries, horseradish and dill sprigs with umbrellas can also be put here. It all depends on the flavor that you want to give canned food. Tomatoes are placed in a jar on top of the greenery, placing them in slices down.

Swollen gelatin is injected into hot water and allowed to boil. Add salt, sugar and vinegar, stir and boil again. The resulting marinade with gelatin is poured in jars of tomatoes to the top and sealed with lids. In winter, before serving, a jar of jellied tomatoes should be placed in the refrigerator for a couple of hours.

Inna will tell about the other variant of home-made tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire an absolutely unusual taste and color in the wine pouring. For this type of canning, tomatoes of the “Cream” and “Black Prince” varieties that are not very large in size are well suited.

For the preparation of fragrant billet first greens and spices are placed on the bottom of the jar.

Wine pouring for tomatoes is prepared from a mixture of ordinary marinade for canning and dry red wine in a one-to-one ratio. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt and a slide, 1.5 (or 2) spoons of sugar and 100 g of vinegar. Wine poured into the boiled marinade and do not boil.

A jar of wine and marinade is poured over a jar of tomatoes, herbs and spices, for 10-15 minutes they hold jars with covered lids in a saucepan with water at a temperature of + 90 ° C (not boiling), and then clog the lids. In winter, when the tomatoes are eaten, the remaining wine pouring can be used to extinguish the meat or to make an aromatic savory sauce.

Tomato Sauce

This recipe will surely appeal to anyone who likes the taste of tomatoes after heat treatment. To prepare gravy, you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 l of refined vegetable oil, 100 g of sugar, 4 tbsp. spoons of salt and 1/2 teaspoon of red ground pepper.

Bulbs are peeled and cut into strips, and tomatoes - sliced. Vegetable oil is poured into the pan and the onions are stewed on it for about half an hour. Then add tomatoes, sugar, salt and red pepper to onions. All is thoroughly mixed and brought to a boil. If desired, you can kill a blender. Simmer over low heat for another 15 minutes, not forgetting to stir from time to time so that it cooks evenly and does not burn.

For canning, cans and lids are washed and sterilized in advance. Hot gravy is laid out on the banks to the top. They roll the lids, turn over the jars, cover them with a blanket and allow them to cool.

Tomato sauce is versatile. Such an acidic additive favorably shade the taste of meat and poultry. In addition, it is great for dishes of fish, cereal, pasta and potatoes.

The secrets of canning tomatoes

• For home preparations for the winter it is best to use not overripe tomatoes with dense flesh. The skin of such fruits when canning will not burst.
• Whole fruit before pouring marinade must pierce the side of the stem with a toothpick or a pointed wooden stick. It also will not allow the skin to burst.
• If we decide to conserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade will be required for one can? To do this, in a jar with spices and tomatoes, it is necessary to pour water up to the top, and then drain it and measure the resulting volume. Multiply it by the number of cans and get the required amount of marinade. Per liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
• Tomatoes - tender vegetables. To preserve their shape, elastic texture and, if possible, useful vitamins, it is not necessary to sterilize the cans for a long time in water. For canned food with tomatoes, it is better to pre-wash the cans and sterilize them under steam or in a dry version - in a preheated oven. Then the contents will need to be filled with boiling water for 5-10 minutes, and then, drain it with boiled marinade. Or two times pour vegetables in a jar with boiled marinade. This will be sufficient for sterilization before closing the cans with lids.
• It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homemade a specific flavor. Oak leaves, for example, make the color of the canned product darker and give the tomatoes a spicy flavor. There is an opinion that a lot of greenery in canned food is bad, as banks can “explode” from this. In fact, the damage to canned food does not come from the amount of greenery, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be on the greens, and on the most tomatoes, and on the pepper or bay leaf, which were added inside.
• If you put whole garlic cloves in a jar of tomatoes, the pickle inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a great chance that the canned food will deteriorate and “explode”.
• For the preparation of marinades, rock salt is excellent. But, when the brine boils, it is better to step through the gauze. And then the quality of the marinade will be excellent.

It will take quite a bit of time, and the tomato season will end, and with it the summer. But homework, made in store, on a frosty winter day will be an excellent reminder of the cottage, vacation and summer heat. You just need to try a little!