Canning yellow tomatoes for the winter. Blanks of yellow tomatoes for the winter

03.08.2019 Grill menu

Calorie content: Not specified
Time for preparing: Not indicated

The process of canning tomatoes has its own well-established algorithms, but the taste of the preparations always turns out to be different. The most important secret is the selection of spices. Only dry seasonings can give the marinade an incredible lasting flavor. If you use dry seeds instead of dill rosettes, you will have a rich dill flavor. Carnation buds will also contribute, they will provide a pleasant light pungency. And so, see how delicious yellow tomatoes are harvested for the winter, a recipe with a photo of your fingers is already waiting for you below.

Products:

- tomatoes - 1.7 kg,
- bell pepper - 1 pc.,
- a set of spices for preservation (garlic - 3 cloves, black currant leaves, hot pepper - 1/3 pod, clove buds, sweet peas, dill seeds, black peppercorns),
- water - 1.3-1.4 l,
- salt - 40 g,
- sugar - 60 g,
- vinegar 9% - 50 ml.

This makes one three-liter can of canned yellow tomatoes.

Recipe with photo step by step:

1. Conveniently canning tomatoes, small and medium, so that they are "for one or two bites." When a large company gathers at the table, many are afraid to take large canned tomatoes from the plate, as there is always a risk of "decorating" the tablecloth with drops of juice. Small tomatoes do not represent such a danger, they look tempting and "fly away" instantly.

2. The tomatoes are sorted out, the stalks are torn off, then all the vegetables are washed.

3. A set of spices helps to form a special piquant taste of tomatoes. Black currant leaves and cloves of garlic are placed on the bottom of a sterilized jar. Pour in half a teaspoon of dried dill seeds. Add 4 flower buds, 5-6 black peppercorns and 4 sweet peas.

4. Next, lay yellow tomatoes in tiers, trying to squeeze strips of bell pepper and thin rings of hot pepper between them.

5. Pour the prepared yellow tomatoes with boiling water, close the neck of the jar with a sterilized lid. The tomatoes are heated for 15 minutes.

6. Water is poured into a saucepan. Typically, dill seeds end up in the pot as well. Sugar and salt are added. The marinade is put on fire and boiled for 3-4 minutes over medium heat.

7. Pour vinegar into a jar with tomatoes.

8. Tomatoes are poured with boiling marinade, the jar is rolled up and turned upside down. Wrap the jar, leave in this form until it cools.

9. After 12 hours, the jar can be taken to the closet or cellar. Tomatoes are perfectly stored throughout the year, the marinade remains transparent.

10. Before serving

We are all used to using red tomato paste. We all know that tomatoes are red. But there is a tomato variety that is yellow. Now this variety of tomatoes has become more and more popular. Previously, these tomatoes could be found on sale only at grandmothers who sold them near markets and shops. But now, at the present time, they can be found everywhere. There are a lot of such tomatoes on sale in our region this year. For the price, they are in no way inferior to red.

But in terms of taste, such a tomato is significantly different from red. First, yellow tomatoes are fatter. They are softer in structure. And the taste, as a rule, of a yellow tomato is sweet. There is practically no acid in them. Well, the smell of a yellow tomato is one to one like a red one. The tomato smells like a tomato.

Last year I already rolled tomato from yellow tomatoes... True, I made only a few jars for testing. And I really liked it. In winter, I almost always use a homemade tomato. For this recipe, I close and. And when winter comes, I use this tomato instead of the purchased tomato paste. This is much healthier than commercially available tomato paste.

By adding tomato from yellow tomatoes to soup or any other dish, it does not turn red. On the contrary, the soup becomes pleasantly yellow. What makes a soup or any other dish not only tasty, but also interesting. And to be honest, the kids really like it. When kids come to visit me, they always ask if I have yellow soup. And for children, the soup is oh, how useful is that.

What ingredients are needed to make tomato from yellow tomatoes:

The tomatoes are yellow.

Vinegar 9% - 1 teaspoon in a half-liter jar.

Sterile jars and lids.

Tomato paste for the winter from yellow tomatoes. Recipe

Here is such a simple list of ingredients you need for this recipe. You can, in principle, not add vinegar. But I always play it safe. And so I add a little vinegar. At the very beginning of canning yellow tomatoes, you need to prepare everything. First you need to wash the jars and sterilize them. You probably know how to sterilize jars. The only thing I want to note is that it is very convenient to sterilize cans on a special metal circle. This circle must be placed on a pot in which water is boiling. And the jar needs to be put on a circle. In this way, it is very convenient to sterilize jars.

The tomatoes need to be washed well and wiped with a cloth. If somewhere the tomato is rotten or dented, then this part must be cut off. All the “ass” of the tomato also need to be cut off. After that, the tomatoes need to be cut into small pieces.

Chopped tomatoes need to be chopped with a blender. If you don't have a blender, then mince the tomatoes. Chopping tomatoes is also a great option.

Place the pot of tomatoes on the stove and bring to a boil. Once it boils, reduce heat and cook the yellow tomatoes for 40 minutes.

After forty minutes, the tomato has significantly boiled down. The yellow tomato should thicken. Of course, you can cook for longer to get the consistency of tomato paste. But I do not pursue this goal. Therefore, boiling a tomato for 40 minutes is quite enough.

Pickled yellow tomatoes for the winter - a recipe with a photo:

Tomatoes are sorted so that the jar contains the same size vegetables. Take 1 large bell pepper or 2 small ones. The head of garlic should be medium. Dill is sorted out: only green rosettes with seeds and small pieces of stems are left, leaves are not put in jars.

All vegetables are washed, the damaged fruits are laid aside.

A colorful set of vegetables adorns the appearance of the jar. You can use green and red hot peppers at the same time, cutting off a piece from each pod. If the seeds are left in the pods, the marinade will be very spicy, it is best to shake these white slices out of the peppercorns. At the bottom of the jar, put all the spices indicated in the recipe.

Sweet peppers are cut into thin vertical strips. Put yellow tomatoes and peppers in a jar.

At the first filling with boiling water, fill the jar to the very neck. Cover the workpiece with a sterile lid.

After 10 minutes, the water is poured into a saucepan.

Salt and sugar are added. This liquid will later become a marinade. The amount of salt and sugar is indicated for 1.5 liters of water. If there is less liquid in the pan, add boiled water.

A jar of tomatoes is poured with fresh boiling water for 10 minutes, this water is drained and is not used in the future. When the jar is free of water, it will be seen that the tomatoes have settled down compactly, leaving more room for the marinade. At this time, vinegar is poured into the jar.

Put the saucepan with the marinade on the fire, boil for 2 minutes.

Pour tomatoes with marinade, now they are guided by the line of the can's hangers.

The can is rolled up immediately after the third filling.

The jar of rolled tomatoes is turned over, covered with a light blanket.

Tomatoes marinated for the winter languish under a blanket for 10-14 hours. The jar is taken out when it has already cooled to room temperature.

Pickled yellow tomatoes are ready for the winter!

You can store the workpiece for a year.

Ingredients:

small tomatoes;
2 dill umbrellas;
4 carnation buds;
4 peas of allspice;
2 slices from a pod of hot pepper;
bay leaf;
a quarter of a pod of bell pepper;
a clove of garlic;
30 g salt;
270 g sugar;
18 g of vinegar essence.

Recipe:

Dill umbrellas, cloves buds, peppercorns are placed on the bottom of a three-liter sterile jar.
On top of the spices are tightly packed tomatoes, pierced with a skewer, rings of hot pepper and a slice of sweet.
The contents of the jar are filled with boiling water and left to cool under a covered lid.
The cooled water is carefully drained, garlic cut into pieces, salt, granulated sugar are added. Everything is again poured with boiling water and vinegar is poured in.
The can is rolled up and wrapped upside down until completely cooled.

Tender tomatoes, canned with currant leaves

Ingredients:

medium-sized tomatoes;
4 currant leaves;
2 cherry leaves;
a quarter of a pod of hot pepper;
horseradish leaf;
about two centimeters of horseradish root;
half a head of medium sized garlic;
bay leaf;
50 g sugar;
30 g salt;
80 milligrams vinegar 9%;
aspirin tablet.

Recipe:

At the bottom of a three-liter sterile jar are placed currant and cherry leaves, horseradish leaves.
The container is filled with washed and chopped tomatoes to the middle.
Put horseradish cut into slices on top, laurel, chopped garlic, finely chopped hot pepper.
The container is filled to the top with tomatoes, salt and sugar, aspirin are added.
The contents are poured with boiling water, vinegar is poured. The can is rolled up, turned over and wrapped up.

To make the tomatoes in a jar look beautiful, you can combine different colors: take yellow, red, pink varieties. The fruits canned according to this recipe are non-acidic and very tender.

Canning red tomatoes without vinegar

Those who care about their nutrition will immediately take note of this recipe. Vegetables without vinegar are very tasty and healthy. Do not take soft tomatoes for such preservation, but it is important that they are ripe. The size of the fruit does not matter.

Ingredients:

ripe, firm tomatoes - 2.7 kg;
dill greens - 3 branches;
salt - one and a half tbsp. spoons;
pepper - 4 peas;
filtered water - 500 ml;
garlic teeth - 3-4 pcs.;
icing sugar - 2 tbsp. spoons;
foliage from currants and cherries - 3 pcs.

Cooking steps:

We wash the tomatoes under running water.
Peel and rinse the garlic.
Pour boiling water over the foliage and dill.
We put dill, leaves, garlic and tomatoes in sterilized jars.
Fill with steep salted boiling water and wait 15 minutes.
Pour the brine back into the pan, wait for the boil again. (We do this twice.)
Pour the water back into the jar and seal it.
Turn over, hold it until it cools down.

Canning yellow tomatoes with cloves

According to this recipe, tomatoes have a spicy bitterness due to the presence of bitter pepper and juicy pulp. And on a plate, yellow fruits look very attractive. You need to use exactly yellow tomatoes. Better to take small or medium sizes.

Ingredients:

yellow tomato - 1.3 kg;
medium sized garlic - 4-5 teeth;
horseradish greens - 2 leaves;
currant leaves - 2 pcs.;
dill and parsley greens - 1 branch each .;
hot chili pepper - 1 pc .;
bell pepper - 800 g;
purified water - 2.5 l;
vinegar - 50 ml;
salt - one and a half tbsp. spoons;
sugar - three tbsp. spoons;
cloves - 1 tsp

Cooking method:

We wash vegetables and herbs.
We clean and wash the garlic teeth.
Rinse the bitter and sweet peppers in water and clean the middle.
Cut the bitter pepper into rings.
We cut the sweet longitudinally.
Put garlic, pepper, cloves, herbs, laurel, tomatoes, bitter and Bulgarian pepper in the middle at the bottom of the jar.
Pour in boiling water for fifteen minutes.
Drain and prepare the marinade. Put sugar and salt in the water.
Add marinade, vinegar essence to the jars.
We roll up, put the cans upside down, wrap them up.

Preserving small tomatoes

Small tomatoes with citric acid come out fragrant and sweet and sour. All spices can be added as you like, just like garlic. Having cooked this recipe once, you will not be able to resist the next year.

Ingredients:

small tomatoes - 1.8 kg;
horseradish leaves - 1-2 pcs.;
small dill umbrellas - 1-2 pcs.;
medium carrot - 1-1.5 pcs.;
pepper - 8-10 pcs. peas;
chives - 3-5 pcs.;
coarse salt - 1 spoon;
icing sugar or sugar - 3 tablespoons;
citric acid - 1 tsp.
purified water - 800 ml.

Cooking method:

We wash the tomatoes, greens.
Put herbs and spices at the bottom of the jar.
Peel the carrots, wash and cut into slices, add to the spices.
Put tomatoes on top.
Pour in boiling water, let stand for 20 minutes.
We drain and prepare the brine. (Salt, sugar and lemon.)
Pour tomatoes and seal.

Classic recipe

Ingredients:

fresh tomatoes (as much as will fit in the jar);
bell pepper pod;
hot pepper pod;
3 cloves of garlic;
a pair of dill umbrellas;
a small bunch of parsley;
medium-sized onion.

Marinade:

liter of purified water;
50 g granulated sugar;
30 g salt;
3 laurel leaves;
6 peas of allspice;
50 g vinegar 9%.

Recipe:

At the bottom of a processed three-liter jar, put parsley, halved garlic cloves, a peeled hot pepper pod, half a sweet pepper and half an onion.
Tomatoes are tightly stacked on top of the vegetables. In the free space, at the neck, put the remaining halves of the onion and sweet pepper.
Boiling water is poured onto the contents of the container, covered with a lid and a warm towel, and left for half an hour.
The water is poured into a saucepan and brought to a boil. Spices are added to the boiling marinade, everything except vinegar. Cook until sugar and salt are dissolved.
The boiled marinade is poured into a jar of tomatoes, where vinegar is added.
The container is rolled up and covered upside down for cooling.

Mint recipe

Ingredients:

ripe tomatoes;
a few sprigs of mint;
a small bunch of parsley;
a small bunch of dill;
10 g of sugar and salt;
half a teaspoon of vinegar essence.

Recipe:

A sprig of mint, half a bunch of parsley and half a bunch of dill lie at the bottom of a half-liter jar treated with steam.
Large tomatoes are cut into four parts, small ones - in half.
The cut tomatoes are laid out neatly, filling the container to the top.
The remaining herbs are stacked on top, salt and sugar are poured, vinegar is poured.
The contents are poured with boiling water and sterilized for about 7 minutes.
The can rolls up and takes cover, turning upside down.

Not everyone may like the original method of twisting, therefore, it is better to make no more than one jar for a sample.

Unusual workpiece - in gelatin

Ingredients:

green tomatoes;
one and a half tablespoons of gelatin;
80 grams of sugar;
50 milligrams of vinegar 6%;
30 g salt;
a clove of garlic;
hot pepper pod;
bay leaf.

Recipe:

The tomatoes are washed and left on a napkin to dry.
At the bottom of the prepared container, chopped garlic, a peeled hot pepper pod, and bay leaf lie.
Slices of cut tomatoes are placed on top of the spices.
Gelatin dissolves in a glass of warm water.
To pour in a liter of purified water, salt and sugar are dissolved and boiled for 15 minutes. Vinegar is poured into the marinade, the fire is turned off. Dissolved gelatin is poured into the cooled liquid.
Warm pouring is poured into a container with tomatoes. Then the jars are covered with lids and sterilized for up to 20 minutes.
The sterilized containers with the contents are rolled up and covered until they cool down.

The jars should be turned upside down during cooling.

Vegetable platter with radish for the winter

Ingredients:

cherry tomatoes;
cucumbers;
radish;
bell peppers;
onion;
a couple of laurel leaves;
5 carnation buds;
4 black peppercorns;
5 peas of allspice.

For one liter of marinade:

60 g salt;
75 g granulated sugar;
60 g vinegar 9%.

Recipe:

Cloves with peppers are placed on the bottom in prepared jars.
Sliced \u200b\u200bvegetables are laid out in layers on spices.
The contents are poured over with boiling water, left for 20 minutes, then drained. This procedure is repeated one more time.
To prepare the marinade, the required amount of salt and sugar is poured into a liter of water. After the water boils, vinegar is poured into it and boiled for 2-3 minutes.
Scalded vegetables are poured with a ready-made boiling marinade, rolled up and wrapped up until completely cooled, set upside down.

The assortment will look better if the vegetables are peeled with a decorator peeler or cut into a waffle-spiral vegetable cutter. Even if there are no special devices, the simplest flowers, carved from hard vegetables, can give a dish an appetizing and beautiful look.

Canning large tomatoes in tomato juice

Ingredients:

5 kilograms of small tomatoes;
3 kilograms of large (you can take overripe) tomatoes;
0.2 kilograms of granulated sugar;
50 g of salt;
5 peas of allspice;
5 carnation buds;
half a head of garlic;
5 g of vinegar essence.

Recipe:

The ingredients are designed for 5 liters of finished preservation. Small tomatoes are washed under running water, pierced with a skewer and stacked on sterilized cans.
Large, ripe tomatoes are cut into pieces and boiled until tender. Then they are passed through a sieve so that tomato puree without cake is obtained.
Mashed potatoes are put on fire and brought to a boil (you need to stir all this time), then the fire is reduced to a minimum. Without ceasing to stir mashed tomatoes, add sugar, salt, pepper, cloves to it. After half an hour of boiling, vinegar is added to the tomato paste, after which the fire turns off.
Jars with the contents are filled with hot tomato juice, covered with lids and put to sterilize for half an hour.
The workpieces are rolled up and covered until they cool completely, placed upside down.

In addition to the most delicate salted tomatoes, a delicious and healthy tomato paste is obtained, which can be used for dressing first courses and added to various spaghetti sauces.

Note to the hostess

Why does the brine become cloudy and the lid swells?

The lid is not closed tightly and air has entered the jar during the cooling process. To preserve the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour in fresh marinade and sterilize before spinning.

Why does the skin burst in tomatoes during cooking?

When preserving, pickling varieties with thicker skin are more often used. When pouring tomatoes, a sharp change in temperature should be avoided; for this, boiling water is poured in gradually, in small portions. The best and correct way to keep the skin intact is to make several shallow punctures with a skewer or toothpick at the base of the tomato (where the cutting was).

Canning tomatoes (video)

Enjoy your meal!

This version of harvesting for the winter turns out to be very colorful and bright. Yellow tomatoes slightly differ in taste and aroma from red ones, so pickled tomatoes are original, with a spicy, pungent taste. Fans of spicy snacks will really like this preparation, because the chili pepper, which is part of the marinade, gives yellow tomatoes a vigorous taste.

After putting the tomatoes in a jar, adding the necessary spices, after 30 minutes you can cover the containers with a warm blanket, and after 30-40 days - enjoy the spicy sunny tomatoes with your friends. Bright fruits will decorate any table, making it more colorful and original.

You can use other greens for this recipe. Try adding dill and celery sprigs to the jars instead of basil. So you will get a new, no less appetizing dish with which you can surprise and delight your guests.

Ingredients for cooking yellow pickled tomatoes for the winter (for 1 liter):