Post navigation

Servings: 8
Cooking time: 2 hours
Kitchen: Choose a kitchen

Recipe description

On this page I will tell you how to close tomatoes for the winter in jars. For many years now, I have covered tomatoes in slices for the winter. Before, I always closed them completely - this is what my mother did, and then I did. But since I mastered this recipe, this is the only way I make them. Moreover, each of my friends or guests who managed to taste my delicious canned tomatoes resembling ready salad, asked me how to close the chopped tomatoes for the winter.

I wrote down this recipe so often for acquaintances, relatives, girlfriends and coworkers that I finally decided to post it on the site. Moreover, now is the autumn season again, there are a dime a dozen cheap vegetables, and if anyone wants to close the tomatoes for the winter, then it's time to find suitable recipe, to please relatives in winter with delicious canned tomatoes, adding them to, meat or.

In this recipe, I am sharing the ingredients for an 8 liter can of canned tomatoes. If you want to cook more (or less), increase (or decrease) the amount of food proportionally.

As for the variety, then, of course, you can close any tomatoes for the winter: yellow, pink or red, you can make a mixture of tomatoes of different colors to look beautiful. But it is better to give preference to hard, strong fruits, so that during cooking the pieces do not fall apart, do not lose their shape, but look whole and beautiful.

I always start preservation by cleaning the kitchen, and then washing baking soda jars and boil metal lids for several minutes. This is not idle advice. Cleanliness in the kitchen, having everything you need for work at hand, clean sparkling glassware prepared in advance - all this creates an atmosphere of celebration and good luck. And this is necessary for the conservation to be successful.

To cook chopped tomatoes for the winter in jars, you need:

• 5 kg tomato.
• 2 cups sugar
• 3 tbsp. tablespoons of salt.
• 1.5 cups vinegar.
• 6 medium onions.
• 0.5 teaspoon of cloves.
• 8 small bay leaves.
• 40 peas of black pepper.
• 1-2 pods of hot pepper (light, jalapeno or paprika).
• 3.5 liters of water.

Cooking in steps:

• We select vegetables for preservation. The more ripe, beautiful and tasty fruits you take to work, the tastier your canned tomatoes for the winter in banks.
• We wash the tomatoes in clean water and let them drain and dry slightly. We peel the onion from the husk, and hot pepper wash, cut in half and remove the seeds.

• Chop the onion into thin rings and finely chop the hot pepper with a knife. (By the way, if you have never cut such a pepper before, be careful. It is better to cut with gloves, otherwise it will burn your fingers for several days).
• Mix chopped onion with chopped pepper, divide into about 8 parts and add a serving to the bottom of each jar.
• Next, add 5 black peppercorns, 1 bay leaf and 2-3 pcs to each jar. clove seeds.

• Then we chop the tomatoes. You can simply cut it into 4 pieces if your vegetables are not large. It is possible and smaller - at your request. However, I do not advise too small, it is better to cut into pieces that are convenient to take on a fork.
• Add the chopped tomatoes to the jars on top of the onions.
• After that, we prepare the marinade: bring the water to a boil, dissolve the salt and sugar in it, carefully pour in the vinegar and heat it up again until the marinade boils.
• Pour the marinade into jars with chopped tomatoes(do not add 1-1.5 cm to the edge). Banks are installed in a large pot or a boil, on the bottom of which a grate or other support is installed (it is impossible for glassware to stand directly on the bottom of the pan, it may burst).
• Pour into the boil warm water(it is impossible to pour cold, so that the jars with hot marinade do not burst from the temperature difference). The water in the pan should be 3-4 cm below the top of the cans, so that when boiling, the water from the boil is not poured into the cans.
• We cover each jar metal cover, put the pan on the fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (over low heat).
• After that, we remove the cans with conservation from the evaporation, tighten the lids tightly (or close them with a seaming key).
• We turn each jar upside down, cover with a blanket and leave for half a day - until it cools completely.
• Cooled down canned tomatoes take out into a cold room. If you live in a private house, I think you have no problems with such a room - a basement or a storage room, or just a cold room will do. If you live in an apartment building, where it is hot in summer even in storerooms and utility rooms, then it is better to preserve tomatoes for the winter in the fall, when the heat subsides.
• Open canned in pieces tomatoes are best after at least two weeks after cooking, so that they have time to soak in spices. For example, I open canning only when fresh vegetables run out.

Pickled tomatoes for the winter are a classic among all preserves. They are easy to prepare, eaten quickly, perfectly complemented as regular dinner and festive feast... Taste cold winter fragrant juicy tomatoes are one of the most desired treats. Pickled tomatoes for the winter are good not only as an independent snack, but can also act as an addition to other dishes - for example, they can be added to cooking soup frying, pizza, lagman, hodgepodge or pickle soup.

Choose whole, sturdy tomatoes for canning without dents or signs of damage. It is best if these are fleshy tomatoes with hard skin- in this case, the vegetables will not be damaged when heat treatment and will retain their shape during long-term storage. The degree of maturity of tomatoes can be any, but it is better to choose the size so that the tomatoes fit in the jar. If you are using large tomatoes, they will need to be cut into pieces. Selected fruits should be washed well under cold water, remove the stalks and make a puncture in this place with a toothpick or a needle - thanks to this trick, the peel of the tomatoes will not crack when boiling water is injected.

Herbs and spices play an important role in canning tomatoes. It is they who allow you to get the same flavor that makes pickled tomatoes so appetizing and desirable. Classic spices for pickling tomatoes, bay leaves, black peppercorns are considered, allspice, cloves and coriander. As for aromatic herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, you can also add onions, bell peppers, apples, chili peppers, dill seeds, cumin, star anise and cardamom to the workpieces. The variations are endless - it all depends on your personal preferences and your family's tastes.

Do not forget about the cleanliness of the cans - they should be washed with soda and sterilized after thorough rinsing. Big banks it is necessary to rinse with steam, placing them on top of a boiling kettle without a lid or a pot of boiling water, while liter cans can be ignited in the oven or boiled with water in the microwave. Rinse the lids and boil for 3-5 minutes. If you wondered how many tomatoes can fit in a jar different sizes, then - depending on the shape and size of the tomatoes - in three liter jar includes about 2 kg of tomatoes, in a two-liter - about 1.2 kg, in a liter - 500-600 g.

As for the marinade, its amount is about half the volume of the used can. Do not forget to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, poured into jars with tomatoes laid in them cold water, and then, one by one, closing the banks nylon caps, pour the water into the pan, adding salt, sugar and spices. The marinade with which the tomatoes are poured should reach the very edge of the cans so that the amount of air remaining inside is minimal. Vinegar essence should be added just before twisting the jar. Don't overdo it with vinegar, as it can ruin the taste of tomatoes. Tomatoes can be canned with or without sterilization by double and triple fill marinade. In the latter case, the sanitization rules must be followed more carefully.

Here are all the basic rules and tips to help you prepare delicious pickled tomatoes for the winter with a minimum of effort and waste. Let's not hesitate until ripe tomatoes still present in abundance on our tables and household plots, and let's go to the kitchen as soon as possible!

Ingredients:
For a 1 liter can:
500-600 g of tomatoes.
For 1 liter of marinade:
50 g salt
25 g sugar
5-6 peas of allspice,
5-6 peas of black pepper,
3 tablespoons 9% vinegar
2-3 cloves of garlic
2-3 bay leaves.

Preparation:
Remove the stalks from washed tomatoes and prick the fruit with a toothpick. Put peeled garlic cloves, bay leaves and pepper in sterilized jars. Tamp the prepared tomatoes tightly into the jars. Pour in boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the cans into a saucepan and bring to a boil, after adding salt and sugar. Add vinegar and marinade over tomatoes. Roll up the jars with lids, turn upside down and leave to cool completely, wrapping the jars with a blanket.

Tomatoes marinated with onions and herbs

Ingredients:
For five liter cans:
2-3 kg of tomatoes,
1 large onion
1 cup 9% vinegar
1 bunch of dill
1 bunch of parsley
1 head of garlic
15 tablespoons of vegetable oil
5 allspice peas,
5 black peppercorns,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.

Preparation:
Put chopped herbs and peeled garlic cloves in each jar. Pour 3 tablespoons of vegetable oil into each jar. Add prepared tomatoes and chopped onion rings, repeating layers until the jars are completely full. Pour water into a saucepan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Suck the marinade to a temperature of 70-80 degrees and pour over the tomatoes. Sterilize the jars for 15 minutes, covering them with lids, then roll up the jars and turn them upside down, allowing them to cool.

Pickled tomatoes with garlic

Ingredients:
For one can of 3 liters:
1.5-2 kg of tomatoes,
15 cloves of garlic
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar
1.5 liters of water.

Preparation:
Rinse the tomatoes, remove the stalk and prick with a toothpick. Add the peeled garlic cloves to the jars and arrange the tomatoes tightly to the very top. Bring water in a saucepan to a boil and pour into jars. Cover with lids, after 5 minutes, drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and marinade over tomatoes. Roll up the cans with lids, turn upside down and cool, wrapping them in a blanket.

Pickled tomatoes "Fragrant"

Ingredients:
For one liter can:
500-600 g of tomatoes,
1 small onion
2 cloves of garlic
3-4 tablespoons of 5% vinegar
3 black peppercorns,
3 allspice peas,
3 carnation buds,
2-3 sprigs of dill,
basil and tarragon to taste
a pinch of dill seeds.
For the marinade (for 1 liter of water):
2 tablespoons of salt
1 tablespoon sugar

Preparation:
Add vinegar and spices to each jar. Place the tomatoes, distributing the chopped greens and onion rings between the fruits. Pour water into a saucepan, add salt and sugar, stir and bring to a boil. Pour the marinade over the tomatoes and cover. Sterilize in boiling water for about 10 minutes. The water should reach the shoulders of the jars. After sterilization, screw the jars with lids, turn over, wrap and allow to cool.

Sweet pickled tomatoes with bell pepper

Ingredients:
For one can of 3 liters:
2 kg of tomatoes,
1 bell pepper.
For the marinade:
1.5-1.6 l of water,
150 g sugar
60 g salt
2 tablespoons 9% vinegar.

Preparation:
Fill sterilized jars with tomatoes, spreading the bell peppers, peeled and cut into pieces, between them. Boil water and pour over tomatoes in jars, cover with lids and leave for a quarter of an hour. Drain water into a saucepan, add salt and sugar, bring to a boil. Add the vinegar and pour the marinade into the jars. Close the jars hermetically with lids, turn them upside down and leave to cool, wrapped in a blanket.

Tomatoes marinated with honey and horseradish

Ingredients:
For three cans with a volume of 3 liters:
2 kg of tomatoes,
180 g of liquid honey
2 heads of garlic,
60 ml 9% vinegar,
60 g salt
3 medium horseradish leaves,
2 black currant leaves,
3 sprigs of dill,
5-6 peas of allspice,
2-3 carnation buds,
3 liters of water.

Preparation:
Put washed horseradish leaves, currant leaves and dill at the bottom of the cans. Cut off the tops of the tomatoes (in the place of the stalk) and press the peeled cloves of garlic into the pulp. Arrange the tomatoes in jars. Pour water into a saucepan, add honey, salt and spices. Boil, stirring occasionally, add vinegar and pour hot marinade by banks. Cover the jars with lids and leave for 20 minutes. After that, drain the marinade into a saucepan using a special lid with holes, and bring the liquid to a boil again. Pour the marinade over the tomatoes again, and after 20 minutes, roll up the jars with lids. Turn the jars upside down, cover with a blanket and allow to cool.

Pickled tomatoes for the winter are a simple, but at the same time always beloved and always delicious snack that you want to eat again and again. Try to close at least a couple of jars of tomatoes and see for yourself. Successful blanks!

It happens that the harvest exceeds the expectations of summer residents, and you need to have time to process it, while paying attention to the site. At the same time, the question arises about new recipes for harvesting tomatoes: what else to come up with when all proven methods of canning are already flaunting on the shelves in the pantry or in the basement?

Quick recipes for tomatoes for the winter - basic technological principles

Tomato juice or puree, dried or frozen tomatoes, pickled or salted, snacks, ketchups, sauces, assorted - have you forgotten anything? Tomatoes - versatile vegetables, and their presence on the table, in any season and in any form, has become familiar and obligatory.

In addition to tomatoes with traces of rot or late blight, all fruits are suitable for processing, at any stage of maturity. Therefore, as soon as the fruit ripening season begins, you already need to take care of the preparation of containers for canning, stock up on spicy herbs and roots, aromatic spices to preserve tomatoes right from the garden, without wasting time on preparatory stage, which takes up most of the time. The tomatoes themselves do not require great effort when canning, because they contain everything essential acids that provide them with reliable storage. It is only important to additionally ensure the required level of sterility.

The entire harvested crop must be immediately sorted out and sorted according to the degree of maturity: overripe tomatoes are useful for tomato juice, mashed potatoes, ketchup, or paste;

Dense fruits can be preserved whole, separately or as part of assorted vegetables, in tomato dressing, brine or marinade. Exotic options are also suitable here. winter preparations- tomatoes in apple juice, with red currants, gooseberries, grapes or cherry plums - depending on which crop has ripened in the country by the time of canning.

With the onset of the first light frosts, the last crop of unripe tomatoes is harvested from the site. They can be put in boxes, sprinkled with pine sawdust, and for a long time, as they ripen, at room temperature, enjoy their fresh taste. But if there are too many unripe fruits, then it makes sense to cook from them delicious appetizer in a jar - salad or caviar.

In order to preserve the entire crop of tomatoes as much as possible and save time, the only way out is an integrated approach to harvesting them. Each housewife, of course, decides how much to prepare for this or that type of tomato stock, based on the needs and possibilities for storage. But, due to the fact that tomatoes sometimes ripen unevenly, due to weather conditions, depending on the variety of varieties, when starting harvesting, you need to take into account that you will have to cook at the same time according to several recipes.

Too much ripe fruits select, wash, chop, and let them cook, so that later quickly, along with pickled tomatoes or salad, roll up the juice into jars. This is the fastest tomato recipe for the winter.

When all the tools and devices, containers and spices are prepared in advance, then a lot can be done in an hour.

How to prepare everything you need? Sterilize the jars in advance, be sure to cover them with lids and a clean napkin, and before laying vegetables, it is enough to heat them in the oven for a few minutes, and then cool, if necessary (when laying fresh fruits).

Onions and peppers, carrots and garlic, celery and dill, horseradish and spices are ingredients that can be washed, peeled and cut in advance, placed in separate containers with lids. Ready spices will only have to be laid out in jars according to the recipe. Thus, the whole canning process will be divided into two parts. Prepare the spicy roots and containers in the evening, and the next day you will not have to stand at the stove until exhaustion, until the last tomato. This method of preparation is the simplest and easiest when you need to do a lot.

1. A quick recipe for tomatoes for the winter: sweet pickled "cream"

Ingredients:

Sugar 50 g

Table vinegar 75 ml

Pepper mixture (peas)

Mustard seeds

Leaves: laurel, cherry, black currant

Celery root

Technical ripeness tomatoes with dense pulp (cherry, "cream") 1.8 kg per 1 bottle

Cooking technology:

Add spices and herbs to taste. Salt, sugar and vinegar for the specified amount of water are the basis of the workpiece, the marinade, and their weight can be changed only if there is a cool room for storing the workpiece, or the tomatoes will have to be subjected to a longer pasteurization, which is undesirable.

Place the prepared leaves and roots at the bottom of the bottle. Wash whole small and medium-sized tomatoes, prick with a needle so that the marinade soaks up the fruits better and does not crack the skin during heat treatment. Place the fruit tightly in the bottle. Boil water, add salt and sugar. Pour the tomatoes in a jar with boiling water. Cover the jar with a lid, wrap it up with a warm cloth. Wait for it to cool down.

Drain the water into a saucepan, add the mixture of peppers, mustard seeds. Bring the marinade to a boil. Pour the prepared vinegar into a bottle of tomatoes, pour boiling water over again and roll up immediately. Turn the bottle over and wrap it up. After cooling, check the quality of the closure and transfer to the pantry.

2. A quick recipe for salad from tomatoes, peppers and cabbage for the winter

Ingredients:

White cabbage

Salad and hot peppers

Tomatoes

Salt, sugar and table vinegar - to taste

Parsley and dill

Cooking technology:

All vegetables for the salad are taken in an arbitrary proportion. Wash, peel and chop peppers, cabbage and onions. Rub the carrots on coarse grater, cut the tomatoes into slices. Stir the salad, season with salt, sugar, add vinegar, hot peppers, chopped parsley and dill.

Place tightly in sterile jars, cover with lids, and pasteurize: 1.0 L - 15 minutes; 0.7 - 0.5 l - 10 minutes. After that, roll up the cans, turn over, stand until completely cooled, check the lids and transfer to the pantry for storage.

This preparation has a secret: it can be served on the table in winter as a salad, or added to borscht, after potatoes - the borscht will have a summer taste, as if it were made from greens just plucked from the garden.

3. A quick recipe for the winter - sun-dried tomatoes

Ingredients:

Dill seeds, coriander (ground)

Chili pepper, allspice, black (ground)

Sugar, salt

Small tomatoes, dense varieties

Cooking technology:

Sun-dried tomatoes Is a completely different taste for many dishes. Be sure to try cooking them.

The amount of ingredients doesn't matter, just follow your taste. Spicy additives can also be supplemented or replaced. The main thing is the drying technology, which it is advisable not to violate.

Preheat oven to 120 ° C. Cover a baking sheet parchment paper, grease with vegetable oil. Cut the washed tomatoes in half, place on a baking sheet in one layer, cut side up. Sprinkle the halves with the spice mixture.

Remember that the salt draws out the juice, and the melted sugar caramelizes the fruit, which provides the right qualities for long-term storage... Try to sprinkle each half so that both sugar and salt are included in it.

Place the baking sheet in the oven and close it. Keep the oven closed until the sugar dissolves. Then open slightly to lower the temperature, soak the tomatoes for another five minutes, and turn off the oven, and leave the baking sheet inside until completely cooled. Repeat this operation 2-3 times until the tomatoes have reduced in volume by about half.

After that, pour kitchen salt into a dry container, cover it with parchment, and put the tomatoes on top. Store the container in the refrigerator. The salt cushion should be changed periodically. Sun-dried tomatoes can also be stored in a jar by treating them with sterilized oil, also in the refrigerator.

4. Frozen tomatoes for the winter - a quick recipe for tomato dressing

Vegetable caviar in a jar is, of course, delicious, but cook caviar from fresh vegetables in winter it is quite another matter. Frozen vegetables even retain their summer scent... Therefore, for example, sautéing frozen eggplants and tomatoes in winter is a special pleasure.

One drawback of this method of harvesting vegetables is that it requires spacious freezers. But a couple of bags of frozen vegetables, for special cases, now any housewife with a standard two-compartment refrigerator can afford.

Ingredients:

Tomatoes at the stage of technical ripeness

Cling film

Preparation:

In this way, you can freeze any vegetables: zucchini, eggplants, peppers, boiled corn, but keep in mind that you need to cut the food in advance so that you only have to put it in a saucepan or pan. The second point: after defrosting, juice will flow out of the tomatoes and they will naturally turn into a shapeless mass. Therefore, select the densest ripe fruits with a minimum content of juice and grains. It is better to pre-blanch them and separate the skin, cut into cubes or wedges, depending on which dish will be prepared from them in winter.

Spread the foil, put the tomatoes on it, wrap it up. Choose the size of the package based on the volume freezer where the vegetables will be stored. They can be frozen into a rectangular briquette or cylinder to maximize the space savings.

Frozen tomatoes will add pleasant aroma many dishes that include tomatoes.

5. Spicy green tomato salad for the winter - a quick recipe

Ingredients:

Green tomatoes

Hot peppers

Korean seasoning for carrots

Salad pepper, semi-hot

Dill, parsley

Cooking method:

For this salad, as for everyone vegetable snacks, choose the amount of ingredients and spices at your discretion. Slice carrots thin straw, blanch in boiling water for about five minutes, then discard through a colander. Dense green tomatoes cut into wedges, combine with carrots, add sugar, vinegar, seasoning and salt to taste. Add the peppers, chopped into strips, finely chopped dill and parsley leaves. Stir, place in sterile jars. Sterilize 0.5-0.8 L jars for ten minutes and seal immediately.

6. A quick recipe for tomatoes for the winter with grapes in apple jelly

Ingredients for one bottle (3 l):

Apple juice 1.7 l

Pectin 45 g

Grapes (nutmeg) 500 g

Cherry tomatoes 1.8 - 2.0 kg

Carnation

Sugar 100 g

Cooking method:

For beauty, choose yellow and red small tomatoes. Wash them, make cuts in the skin and dip them in boiling water for a couple of minutes, and then transfer to ice water... Peel off the skin. Go through the grapes, separating the berries from the brushes. Wash it too. Place the tomatoes and grapes in a jar. Boil Apple juice by dissolving sugar, salt in it. Add to juice spicy spices, boil for 5-7 minutes, strain. Dissolve pectin in a small amount of juice, pour into the total mass and strain again.

Pour over the tomatoes and grapes with hot juice (95 ° C). Pasteurize the bottle for 15 minutes by dipping in hot water... Pasteurization time - from the beginning of the boil. Screw the lid back on, turn the bottle over.

The recipe is amazing. Tomatoes have fresh taste and the aroma of cinnamon makes them look like a dessert. Any spice can be used.

Quick recipes for tomatoes for the winter - useful tips

Taking care of winter preparations, housewives worry, thinking that an accurately copied recipe is the basis of reliability in canning. In fact, it is only important to remember three main conditions that will ensure the safety of the workpiece, even if the recipe was invented on the go.

• Sterility;
• Compliance temperature regime during pasteurization;
• Meticulous capping to ensure a tight seal.

Believe me, neither the amount of acid, sugar and salt, nor the exact, "pharmacy" measurement of the weight of ingredients affects the safety of winter preparations. Therefore, preserve whatever you want, guided solely by your own taste, adhering to these simple but obligatory rules.

Pickled tomatoes are a staple appetizer featured in many of the cookbooks on the front pages. Almost every housewife has several recipes that differ in a set of spices, spices, fragrant herbs, which are added to containers for canning products.

Pickled tomatoes for the winter are not only an excellent main snack, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, steamed for soup. Canned green tomatoes are added to pickle and hodgepodge.

Today on the menu Marinated tomatoes for the winter are very tasty:

This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombing.

Despite all the positive aspects, when swirling bright and juicy fruits it is necessary to comply with the recipe, sterility. Consider several cooking options delicious tomatoes for the winter.

Pickled tomatoes for the winter in jars without sterilization: a classic recipe

Consider detailed recipe cooking delicious, aromatic pickled tomatoes. This blank will allow you to diversify the boring rows of simple and traditional snacks... It is made without sterilization, which makes the canning process easier for beginners.

Products:

• tomatoes - how many will fit in a 3-liter jar;
• garlic - 4-5 pcs.;
• dill inflorescences - 3-4 pcs.;
• peppercorns - 7-12 pcs.;
• lavrushka in leaves - 1 pc.

For the marinade you need to take:

• drinking water - 1.2 l;
• salting salt - 40 g;
• granulated sugar - 110 g;
• acid 9% - 170 ml.

How to cook pickled tomatoes for the winter?

The marinade from the specified number of products turns out to be sweet and sour in taste. So, let's get down to preparing a delicious piece.

To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. In the area of ​​the stalk, make a puncture with a wooden toothpick.

Pre-wash the jars with soap and sterilize. Lay out the prepared tomatoes carefully. Rinse the umbrellas, peel the garlic cloves. Put on top of all the specified spices, aromatic herbs.

Measure the water into a saucepan, bring to a boil. One 3-liter container contains approximately 1.2-1.5 liters of liquid. Fill the container with the contents with boiling water.

Place the lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add bulk flavor enhancers. Boil without forgetting to stir. Remove from heat, add acid and mix well.

We fill ready marinade, roll up. We check for leaks. If no water leaks from the lid, turn over, cover with a warm blanket and leave in this form until it cools completely.

Pickled tomatoes for the winter are very tasty: Sweet canned tomatoes

Having tasted the taste of this workpiece for the first time, the recipe will forever remain not only in memory, but also in cookbook... Canning takes place without sterilization and does not require much time. Try to close bright vegetable in the manner described below. Exit - 2 cans with a capacity of 3 liters.

Would need:

• how many tomatoes will go into the jars;
• garlic - 2-3 pcs.;
• bell pepper - 2 medium-sized pods;
• chili - 1-2 pcs.;
• lavrushka in leaves - 2-3 pcs.;
• granulated sugar- 100 g;
• acid 9% - 55 ml;
• table salt - 50 g.

Sort the tomatoes. For canning, it is recommended to use a small size, with firm skin. Rinse, make a small cruciform incision at the place of attachment of the stalk. Otherwise, when the temperature drops, the skin may burst, ruining the entire appearance blanks.

Peel the bell pepper from seeds and stalks. Cut into several pieces. Do the same with hot pepper.

Put sweet and bitter peppers, lavrushka on the bottom of sterile jars, and place tomatoes on top. Shake the containers gently. Cover with sterile lids.

Pour the filtered liquid into a clean cooking container, boil. Pour into containers with contents, wait 10 minutes.

Strain back, add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. Pour into jars while hot, close hermetically. Turn over, wrap in a warm shawl and leave in this form until it cools completely.

Cooked tomatoes can be stored at room temperature, in the refrigerator or cellar.

I suggest watching a video recipe for sweet tomatoes:

Pickled tomatoes with carrot tops: a snack for the winter

The tomatoes are ripe, and you do not know what to cook from the original red fruits? Then we propose to consider a simple recipe, but at the same time very tasty. Tomatoes will be preserved with carrot tops. Isn't it unusual?

Products:

• carrot tops, 4 branches per can;
• tomatoes;
• filtered water - 2.5 l;
• granulated sugar - 250 g;
• table salt - 80 g;
• table vinegar - 130 ml.

From the specified amount of liquid, two 3-liter cans are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with a soap and soda solution, dried in the oven, and the lids must be boiled for 5-10 minutes.

Tomatoes, carrot tops rinse, dry. In each fruit, make a cross-shaped incision, and additionally pour over the twigs with boiling water.

Put the tops in the jars first, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill the jars. Cover and leave in this form for a quarter of an hour.

After the specified time interval, drain the water back from the cans, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk components are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.

Close tightly, turn over and wrap with a warm blanket. Leave unchanged until complete cooling preservation. Store in a cool place.

Pickled tomatoes for the winter with garlic inside and with herbs in liter jars

The amount of ingredients is indicated per liter jar. The appetizer turns out to be very beautiful and tasty.

Products:

• small tomatoes - 650-750 g;
• garlic - 50-70 g;
• water - 450-500 ml;
• canning salt - 30-35 g;
• granulated sugar - 75-80 g;
• acid 9% - 25-35 ml;
• dill inflorescences - 1 pc .;
• peppercorns - 3 pcs.

Process jars and lids. Sort the tomatoes, wash, dry. Remove unsuitable parts of garlic. In tomatoes, cut out the place of attachment of the stalk and carefully insert a garlic clove into the pulp, after making a cruciform incision. In this way, all tomatoes are harvested.

Define aromatic spices at the bottom of the prepared container, and tomato fruits on top.

Let's move on to preparing the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt and sugar. Wait for complete dissolution.

Pour the brine into a jar, cover and place to sterilize in a saucepan with cold water. In time, 10 minutes will be enough.

Remove carefully add acetic acid, close tightly. Turn over, wrap with a warm blanket and leave to cool completely. Store in a cool place.

To add contrast, it is allowed to add twigs to the conservation fresh dill.

Stuffed pickled green tomatoes for the winter recipe as in the store

Not only red traditional ripe tomatoes turn out to be very tasty after pickling, but green ones that are not yet ripe are simply delicious.

Products:

• tomatoes - 1.2 kg;
• garlic - 1.5 heads;
• dill or parsley greens - 55 g;
• clean water - 1.2 l;
• salting salt - 40-45 g;
• granulated sugar - 35 g;
• acid 9% - 70 ml.

Rinse the main ingredient, pat dry and make a cruciform incision.

Peel the garlic, chop on a medium-sized grater. Wash the dill or parsley, shake off excess liquid, chop finely. Combine in a bowl, stirring thoroughly.

Fill the tomatoes with the prepared hot mixture. Put in sterile jars.

Prepare the marinade in a separate saucepan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, add acid and stir.

Fill the jars with marinade, cover and sterilize for 10 minutes. Gently take out, roll up, turn over and cool under a blanket. Store in a cool place.

Preservation can be times:

Georgian green tomatoes for the winter

That's very interesting recipe green tomatoes in Georgian

It turns out very tasty, wonderful and unusual appetizer to the festive table.

Pickled cherry tomatoes for the winter - Delicious

We propose to consider the option of cooking small, tasty tomatoes in own juice.

Products:

• cherry - 0.9-1 kg;
• large tomatoes - 500 g;
• salting salt - 25-30 g;
• acetic acid 9% - 15-20 ml;
• granulated sugar - 25-30 g;
• garlic - 6-7 cloves (per 1 liter jar);
• black pepper - 2 peas (1 liter container).

Wash and sterilize jars, lids. Large tomatoes are necessary for making marinade sauce. To do this, you need to wash them, scald them, remove the skin. Put the pulp in a blender bowl and chop until puree.

Ready mass pour into a saucepan with a thick bottom, put on the stove. Add salt, granulated sugar. With regular stirring, bring to a boil and continue cooking for half an hour.

Meanwhile, to the bottom glass containers lay out garlic cloves, pepper. Wash the cherry and make one incision in the stalk area with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.

Remove the tomato marinade from the stove, add acid and stir. Drain the water from the cans, fill with hot tomato filling, cover and sterilize for 10-20 minutes, depending on the volume of the container. Take out the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.

Pickled tomatoes with instant garlic for the winter

If you don't have time for preservation, but you really want to taste the pickled tomatoes. In this case, we propose to consider several options for instant cooking recipes. They can be consumed after 40-60 minutes.

Delicious and aromatic appetizer based on fresh tomatoes... The recipe allows you to quickly prepare and eat a dish, and for longer storage it is necessary to additionally sterilize the workpiece. Moreover, it is necessary to lay the mixture tightly. It is allowed to store preservation no more than 2-3 weeks, provided additional sterilization, and without - up to 4 days.

Products:

• tomatoes - 500 g;
• fresh parsley - 10 g;
• basil - 15 g;
• garlic - 6 cloves;
• olive oil - 45 ml;
• table salt - 5 g;
• black ground pepper taste;
• Provencal herbs dry - to taste;
• malic acid - 30 ml;
• granulated sugar - 2.5 g

Remove the husk from the garlic and wash with basil and parsley. Chop the prepared ingredients finely with a knife. Put in a small bowl and cover with Provencal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mass and leave for 10-15 minutes to infuse.

Rinse the tomatoes, dry and cut into rings (no more than 5 mm thick) or slices, as you like.

Put tomatoes in prepared, sterile jars and fill them with dressing. Close with a plastic lid and shake well. Put in the refrigerator for 10-15 minutes, or better for half an hour.

After the specified time, the appetizer can be laid out in a salad bowl and served.

Still very tasty:

• small tomatoes - 500 g;
• table salt - 15 g;
• garlic - 3 cloves;
• granulated sugar - 2 tsp;
• fresh herbs - 15 g.

Rinse the tomatoes, put them on a towel and pat dry. Cut the stalk. Make a deep, cruciform incision.

Peel the garlic, pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring together with salt and sugar.

Stuff the tomatoes. Put in a plastic, tight bag and shake well. Leave on the table at room temperature for 60 minutes. That's all the appetizer is ready to eat.

Pickled tomatoes with bell peppers for the winter - The most delicious

I got this recipe from my sister Luda. Therefore, for myself and my friends, I call them "Lyudmila". And when asked what to put on festive table from pickles and blanks - I say, give me Ludmila tomatoes. Because they are the tastiest!

Ingredients:

• Tomatoes - 15 kg.;
• Sweet bell peppers - 4 large pieces;
• Garlic - 4 heads (not cloves, namely heads);
• Carrots - 4 medium pieces;
• Vinegar 9% - 370ml.;
• Sugar - 450 grams;
• Salt - 220 grams;
• Dill and parsley - 1 bunch each;
• Water - 6-6.5 liters.

Recipe:

All wash and clean. We cut off the butts of the tomatoes. Boil jars and lids.

We put tomatoes in jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And so let them stand for 15 minutes.

In the meantime, we are preparing the marinade for our sweet pickled tomatoes and peppers. The water has boiled - we throw in herbs, salt, sugar and at the very end vinegar. After that, we boil for another 3 minutes.

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn over. We wrap it up with a blanket.

It will take 2 weeks and you can already try - Delicious is still the same!

The marinade was in abundance, and I cooked pickled cucumbers with it - 3 liter jars. And out of all the listed products, I got 14 liter jars of pickled tomatoes

1. You can use any tomatoes: green, brown, pink and red. An important condition- the skin is dense, there are no signs of spoilage and rot. It is recommended to take meaty varieties.

2. Do not forget to thoroughly wash all products before canning. This applies to tomatoes and aromatic, fresh herbs.

3. The shelf life directly depends on the cleanliness of the cans. It is for this reason that they must be thoroughly rinsed and sterilized (over steam or in the oven).

4. Salt should be chosen salted or without additives. If you use salty ingredient with additives, the taste of the workpiece may differ significantly from the intended one, or the snack will become unusable faster.

5. Marinade with acid cannot be boiled, otherwise the vinegar loses all its properties. It is recommended to add it to hot brine.

For you, today I gave my all! Now I just expect kind words and comments from you. All recipes have been checked by me personally and appreciated by gourmets of pickles and preparations - my household, relatives and close friends. Each tomato is very tasty, juicy and aromatic - you will definitely lick your fingers!

Tomatoes according to this recipe are very aromatic. And they look interesting both in the bank and on the table.

Ingredients:

Preparation:

1. Use a sharp knife to make a shallow notch for each tomato on the stalk side and insert a small clove of garlic. Put the stuffed tomatoes in sterilized jars, add spices.
2. Boil the water with salt and sugar separately, pour the marinade over the tomatoes, let stand for a while. Then pour the marinade into a saucepan, bring to a boil, add the vinegar and pour over the tomatoes again, cover and roll up.

Homemade tomato sauce for the winter - the best recipes

We all were so impatiently awaiting the appearance of the first red tomatoes in our greenhouses, and now the harvest is already so much that the question "Where are all of them to be done?" becomes more and more relevant. In our article we will offer several recipes for delicious homemade tomato sauce.

To prepare such a sauce, you will need: 2 kg of tomatoes, 4 large cloves of garlic, 1 large onion, 1 glass of red wine, dried basil and oregano, salt, freshly ground black pepper, olive oil.

Wash the tomatoes thoroughly, then pour over boiling water to easily remove the skin. Pour olive oil into a deep saucepan (so that the bottom is completely covered with it) and add chopped onion and garlic. After 10 minutes, add the pulp of the tomatoes and simmer over low heat. After another 10 minutes, pour wine into a saucepan and add a little oregano and basil, stir the tomato mass and do not forget to salt and pepper it. Remove the sauce from the heat as soon as the tomatoes have absorbed the flavor of the wine. Let the sauce cool and roll up in pre-sterilized jars.

To prepare spicy sauce, you will need: 3 kg of tomatoes, 2 large onions, 4 cloves of garlic, 2 g of mustard powder, 10 allspice peas, 150 g of sugar, 1 tbsp. vinegar.

As in the previous recipe, first peel the tomatoes by pouring boiling water over them. Then put the pulp in a saucepan, add chopped onion and garlic. Simmer the sauce over low heat until the amount is halved. Then add sugar, vinegar, mustard powder and allspice. Then mix everything thoroughly and cook for another 10 minutes.

Remove the sauce from heat, cool and place in sterilized jars, roll up.

For making a sauce with very unusual taste you will need: 5 kg of tomatoes, 500 g of horseradish root, 400 g of garlic, salt.

Wash the tomatoes thoroughly and, according to tradition, pour over boiling water to remove the skin. Then you will need to grind it to the state of gruel with a blender or twist it through a meat grinder. In this case, the second option is even better. Grind horseradish and garlic in the same way.

Simmer the tomatoes in a deep saucepan over low heat. After 20-30 minutes, add garlic to them. After cooking for another 15 minutes, add the horseradish. After another 15 minutes, remove the sauce from the heat and let it cool, then roll it up in pre-sterilized jars.

To prepare this popular and beloved sauce, you will need: 2 kg of tomatoes, 4 bell peppers, 5 cloves of garlic, a bunch of basil, 1 glass of sugar, salt.

Wash tomatoes and peppers and pour over boiling water to remove the skin. Peel the pepper. Cut vegetables as desired and place in a deep saucepan. Simmer over low heat, and after 20 minutes add chopped garlic, finely chopped basil, salt and sugar. Stir the sauce and heat until thickened. Then roll up.

For making sauce with everything famous name you will need: 2.5 kg of tomatoes, 2 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 300 g of garlic, 250 ml of vegetable oil, salt, sugar and pepper to taste.

Pour boiling water over tomatoes and peppers and pass through a meat grinder. Do the same with carrots and apples. First, place the peppers and tomatoes in a deep saucepan with vegetable oil on the bottom. After half an hour of cooking, add apples, carrots and chopped garlic. Cook the mixture for another half hour and add salt, pepper and sugar, add vegetable oil if necessary.

Keep the mixture on fire for another 20 minutes, then cool and roll up in sterilized jars.

In our article, we have shared the most the best recipes delicious homemade tomato sauce. What secrets of tomato processing do you know?

Tomatoes canned in their own juice can be used for cooking various sauces add to soup.

You will need: 7 kg tomatoes, lemon juice, salt and water.

Cooking. V large saucepan boil water. Cut each tomato crosswise at the stalk. Cook the tomatoes in small portions for 1-2 minutes and refrigerate. Peel the tomatoes and chop in large pieces... Fold in sterilized jars, add salt and lemon juice (1 tsp per liter jar). Carefully pour boiling water into the jars, leaving 1-2 cm to the edge, cover with lids, sterilize for 45 minutes and roll up. Store the tomato jars in a cool, dark place.

Small sweet tomatoes are great snack on the festive table.

You will need: 2 glasses apple cider vinegar, 2 cups water, 1/4 cup salt, 1/4 cup sugar, 1 kg cherry tomatoes, a bunch of fresh dill, 4 cloves of garlic, 1/2 tsp. red pepper, 1/2 tsp. mustard seeds.

Cooking. In a saucepan, bring the vinegar, water, salt and sugar to a boil. Cook the mixture over low heat, stirring occasionally, until the sugar and salt are dissolved. Then refrigerate until room temperature... Put tomatoes, dill, chopped garlic, red pepper and mustard seeds in sterilized jars. Pour the chilled marinade over, cover and refrigerate.

This preparation turns out to be very fragrant, appetizing, tomatoes do not lose their shape and color.

You will need: 2 kg tomatoes, 10 cloves of garlic, 2 pcs. bay leaves, 3 peas each of allspice and black pepper, dill and parsley, 2 tbsp. salt, 5 tbsp. sugar, 1 tsp. citric acid, 2 liters of water.

Cooking. Cut the garlic into slices. In each tomato, make a small cut in the stalk area and fill with garlic slices. In a saucepan, boil 2 liters of water or a little more (based on a three-liter jar). At the bottom of a sterilized jar, place spices, stuffed tomatoes and sprigs of fresh herbs. Gently pour boiling water over the tomatoes to the very neck and let sit for 15 minutes. Then pour the water back into the saucepan, add salt, sugar, bring to a boil and simmer for 2-3 minutes. Pour directly into the jar citric acid, pour the brine under the neck of the tomatoes, close the lid and roll up.

This sauce is especially good with meat dishes.

You will need: 5 kg ripe tomatoes(about 25 tomatoes), 3 tbsp. sugar, 4 tablespoons salt, 1 tbsp. balsamic vinegar, 1 tsp. ground black pepper, 2 bunches of basil, others fresh herbs(oregano, thyme, parsley) to taste, 6 tablespoons lemon juice.

Cooking. Peel the tomatoes, cut into pieces and fold in small batches into food processor, grind. Then pour everything into a saucepan. Add sugar, salt, vinegar and pepper. Bring the mixture to a boil and simmer for 1-1.5 hours, stirring occasionally, until the desired sauce consistency. Remove from heat, add chopped fresh herbs. Pour 1 tbsp into each prepared jar. lemon juice, add sauce, cover and roll up.

Spicy bright tomato jam is a good addition to chips, crackers, and even sandwiches.

You will need: 1 kg very ripe tomatoes, 3/4 cup sugar, 2 tablespoons apple cider vinegar, 1 tablespoon fresh grated ginger, 1/4 tsp ground cinnamon, 1/8 tsp. ground cloves, 1 tsp. salt, 1/2 tsp. ground black pepper.

Cooking. Place all ingredients in a saucepan and bring to a boil, stirring frequently to prevent the mixture from burning. Reduce heat and simmer, stirring occasionally, until mixture thickens. Remove from heat, cool to room temperature and place in jars with a lid. Ready jam store in the refrigerator.

Usually tomatoes are dried in the sun, on outdoors... However, there is a way to dry them out at home as well. This method is not quick, but the result is very tasty.

You will need: 1-2 kg fresh ripe tomatoes (cherry or cream), vegetable oil, peppercorns, dried oregano, salt and sugar.

Cooking. Preheat the oven to 90-100 ° C. Line a baking sheet with parchment paper and sprinkle with salt and sugar. Wash the tomatoes and dry well. Cut them in half, place them on a baking sheet and sprinkle with salt. Dry the tomatoes in the oven for 6-10 hours. They should shrink significantly and lose moisture. Put the finished dried tomatoes together with pepper and oregano tightly in sterilized jars, cover with oil to completely cover the tomatoes. Store jars in a dark, cool and dry place. Check them after a week - if the layer of oil in the jar becomes less (tomatoes can absorb it), add more.

Homemade ketchup recipe

Ketchup is delicious to add to almost all dishes. And so as not to buy it in the store next time, cook it at home.

You will need: 1.5 kg fresh ripe tomatoes, 1/4 cup apple cider vinegar, 1/2 tsp. salt, 2.5 tsp. honey, 1 tsp. mustard, 1/4 tsp. ground black pepper, 1/4 onion, 1 clove of garlic.

Cooking. Place all ingredients in a saucepan, bring to a boil and cook over low heat for 30-60 minutes. Then remove from heat and mash with a potato press. Let the ketchup cool and then blend until the desired consistency... Store ketchup in the refrigerator in an airtight container or jar.

As you can see, preparing tomatoes for the winter does not take much trouble, but in the cold winter, carefully prepared and tasty contents of the cans will be a real hello from the warm summer for your family.