Harvested sweet tomatoes for the winter will take their rightful place on the table at any time of the year, perfectly complement potato dishes, cereal side dishes, fried and baked meat. The presence of sugar in the marinade is necessary for the harmonious taste of the snack and may vary depending on the requirements of the recipe.

How to roll up sweet tomatoes for the winter?

Harvesting sweet tomatoes for the winter involves following certain rules and knowing some secrets to improve the taste of snacks.

1. Moderately ripe tomatoes with still dense pulp are suitable for canning.
2. Selected specimens are thoroughly rinsed under running water.
3. Pre-piercing each tomato in the stalk area with a skewer or fork will help maintain the integrity of the tomatoes.
4. Jars and lids must be sterilized before harvesting.
5. All kinds of greens, garlic, sweet and hot peppers, onions, spices, including laurel, peppercorns, cloves, cinnamon and others are used as additives that improve the taste of snacks.
6. A sweet marinade for tomatoes for the winter is prepared based on the requirements of the selected recipe, without departing from the proportions presented.

Sweet tomatoes for the winter - a recipe without sterilization

Preparing sweet tomatoes for the winter with vinegar is easy without the use of additional sterilization of containers. Pre-steaming tomatoes with boiling water kills unnecessary microbes, and the presence of vinegar in the marinade ensures long-term preservation of snacks at room conditions for a year or more.

Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 pc.;
• hot pepper - ¼ pcs.;
• garlic - 4 cloves;
• sugar - 3 tbsp. spoons;
• salt - 2 tbsp. spoons;
• vinegar - 3 tbsp. spoons;
• greens, laurel and peppercorns.

Cooking

1. Garlic, herbs, sweet and hot peppers are placed in jars.
2. Fill the containers with tomatoes and pour boiling water for 15-20 minutes.
3. Drain the liquid, add salt and sugar, bring to a boil again.
4. Pour vinegar, boiling marinade into jars.
5. Sweet tomatoes are hermetically sealed for the winter without sterilization, turned over on lids, cleaned under a fur coat.

Sweet tomatoes for the winter with citric acid

Who is interested in salting a tomato for the winter, sweet recipes without adding vinegar should be tried first. The preservative in the marinade here will be citric acid, which gives additional sourness, harmonizes the taste of the snack and does not contain an annoying vinegar smell, which many do not like at all.

Ingredients:

• tomatoes - 2 kg;
• allspice and black peppercorns - 7-9 pcs.;
• cloves - 6 pcs.;
• water - 1 l;
• sugar - 5 tbsp. spoons;
• salt - 1 tbsp. the spoon;
• citric acid - 1/3 teaspoon.

Cooking

1. Jars are filled with spices and tomatoes.
2. Pour boiling water over the vegetables, after 10 minutes pour the water into the pan, measuring the volume.
3. Add salt, sugar and citric acid per 1 liter, boil for a minute.
4. Pour the marinade into jars.
5. Cork sweet tomatoes without vinegar for the winter, insulate for a day.

Sweet tomatoes marinated with onions for the winter

Delicious and fragrant, prepared sweet tomatoes for the winter with chopped onions work out. Sweet peppers, garlic cloves, dill seeds or umbrellas, mustard seeds and traditionally laurel with peppercorns will be an additional appropriate accompaniment of tomatoes. You can add any herbs you want.

Ingredients:

• tomatoes - 2 kg;
• onions - 2 pcs.;
• sweet pepper - 1 pc.;
• garlic - 3 cloves;
• water - 1.8 l
• sugar - 3 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• vinegar - 150 ml;
• dill, mustard seeds, laurel, pepper.

Cooking

1. The jars are filled with tomatoes and onions, adding garlic, pepper and spices to the bottom.
2. Pour boiling water over vegetables for 10 minutes, drain the water into a saucepan.
3. Salt and sugar are added, and after boiling, vinegar is poured into jars.
4. Roll sweet tomatoes with onions for the winter with lids, turn over and wrap until cool.

Sweet and sour tomatoes for the winter

Sweet for the winter with a slight sourness can be prepared based on the following proportions. Hot green peppers should be left with the seeds, which will provide a pleasant spiciness and a perfect snack taste. Umbrellas of dill and horseradish leaves should preferably be supplemented with cherry and currant foliage.

Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 2 pcs.;
• hot green pepper - 1 pc.;
• sugar - 10 tbsp. spoons;
• salt - 2 tbsp. spoons;
• vinegar - 50 ml;
• garlic - 3 cloves;
• peppercorns, greens.

Cooking

1. Tomatoes are pierced, put in jars along with pepper, herbs and spices.
2. Pour boiling water over the tomatoes twice.
3. Drained water is supplemented with sugar and salt, boiled, jars are poured with marinade, adding vinegar.
4. Cork sweet tomatoes for the winter.

Sweet tomatoes with garlic for the winter

Sweet tomatoes marinated with garlic for the winter look spectacular in a jar under the garlic "snow", they turn out fragrant and spicy. Garlic can be cut as finely as possible with a knife or grind in a blender. The proportions of salt and sugar are given per 1 liter of liquid, and the amount of tomatoes, garlic and vinegar per one liter jar.

Ingredients:

• tomatoes - 600 g;
• vinegar 70% - 0.5 tsp;
• sugar - 3 tbsp. spoons;
• salt - 1 tbsp. the spoon;
• garlic - 4 cloves;
• sweet pepper.

Cooking

1. Peppers, tomatoes are placed in jars, poured with boiling water for 10 minutes.
2. Prepare the marinade by adding salt and sugar to clean water and bringing to a boil.
3. Drain the water from the tomatoes, add garlic and vinegar.
4. Pour marinade over tomatoes.
5. Cork sweet, insulate until cool.

Sweet cherry tomatoes for the winter

If only sweet cherry tomatoes are available, harvesting tomatoes of this variety for the winter will help to effectively preserve a generous harvest and get an ideal snack in all respects. Parsley, onion, sweet pepper and mustard seeds will add an exceptional rich taste and aroma to the preparation.

Ingredients:

• cherry tomatoes - 1.5 kg;
• sweet pepper and onion - 2 pcs.;
• parsley - 1 bunch;
• garlic - 1 head;
• mustard seeds - 1 teaspoon in each jar of 0.5 liters.
• vinegar 9% - 4 tbsp. spoons;
• sugar - 6 tbsp. spoons;
• salt - 1 tbsp. the spoon.

Cooking

1. Cherries are placed in jars, alternating with onions, garlic, parsley and adding mustard seeds.
2. Soak the tomatoes in boiling water for 15 minutes.
3. Drain the water, measure the volume, add salt, sugar and vinegar.
4. Pour marinade into jars.
5. Roll up sweet lids, insulate until cool.

Sweet tomatoes in their own juice for the winter

Sweet canned food is not only an incredibly tasty independent snack. Such a preparation can be used as a basic component for the preparation of various sauces, adding, as an additive to stews, other multi-component dishes with the participation of tomato.

Ingredients:

• tomatoes - 1.5 kg;
• tomatoes for juice - 2 kg;
• allspice - 10 pcs.;
• laurel - 2 pcs.;
• sugar - 0.5 cups;
• salt - 1 tbsp. the spoon.

Cooking

1. Grind tomatoes for juice in a blender.
2. Add salt, sugar, laurel, peppercorns, boil for 15 minutes.
3. Elastic small tomatoes are placed in jars, poured with juice.
4. Cover the containers with lids, sterilize for 20 minutes, cork.
5. The vessels are turned over on lids, wrapped, left for a day.

Sweet tomatoes slices for the winter

Delicious sweet tomatoes for the winter, preserved in the form of a salad, will transform any daily diet or bring novelty to the menu of a festive feast. In addition to the presented set of seasonings, you can add to each jar a pinch of a mixture of Provence or Italian herbs, a clove bud.

Ingredients:

• tomatoes - 2 kg;
• garlic - 6 cloves;
• allspice - 6 pcs.;
• black pepper - 9 pcs.;
• laurel - 3 pcs.;
• basil leaves - 9 pcs.;
• water - 1 l;
• vinegar - 1 tbsp. the spoon;
• sugar - 3 tbsp. spoons;
• salt - 1 tbsp. the spoon.

Cooking

1. Garlic, laurel, peppercorns and basil are placed in each jar.
2. Fill containers with tomato slices.
3. Boil water with the addition of salt, sugar and vinegar.
4. Pour the contents of the jars with hot marinade.
5. Sterilize containers for 15 minutes, cork.

Spicy sweet tomatoes for the winter - recipe

Sweet and spicy tomatoes are preserved for the winter with the addition of chili pods, which can be added whole along with the seeds. The presented concise set of used spices can be expanded by adding other spicy components that correspond to individual preferences.

Ingredients:

• tomatoes - 2 kg;
• chili pepper - 1 pc.;
• allspice - 4 pcs.;
• black pepper - 4 pcs.;
• vinegar - 4 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• salt - 1 tbsp. the spoon.

Cooking

1. Peppercorns, chili, tomatoes are laid in jars.
2. Add salt and sugar, top up with boiling water, leave for 20 minutes.
3. Drain the marinade, boil.
4. Vinegar and boiled marinade are added to jars.
5. Cork lids, turn jars upside down, wrap.

Sweet tomatoes for the winter with cinnamon

Delicious sweet tomatoes for the winter are obtained by adding fragrant cinnamon sticks to jars. The additive can also be used in the form of a powder, putting it in each liter container on the tip of a knife. Hot pepper is used to taste. On average, about a third of the pod is needed for moderate spiciness.

Ingredients:

• tomatoes - 2 kg;
• water - 1 l;
• vinegar - 1 dessert spoon per liter jar;
• sugar - 6 tbsp. spoons;
• salt - 2 tbsp. spoons;
• cinnamon - 1 stick;
• hot pepper, parsley.

Cooking

1. Tomatoes are laid in jars with parsley, cinnamon and hot pepper.
2. Pour boiling water over tomatoes for 5 minutes, drain.
3. Marinade is boiled from drained water, salt, sugar and vinegar, tomatoes with cinnamon are poured over it.
4. Cork the lids, insulate the workpiece until it cools.

Sweet green tomatoes for the winter

Preservation of sweets can be carried out not only from ripe fruits. Unripe specimens are suitable for obtaining a decent harvest no less. From seasonings, a standard set of dill umbrellas, horseradish and currant leaves, cloves of garlic and hot pepper pods is often used here.

Ingredients:

• green tomatoes - 2 kg;
• water - 1.5 l;
• vinegar - 150 ml;
• sugar - 5 tbsp. spoons;
• salt - 1¼ tbsp. spoons;
• mustard seeds - 1 dessert spoon;
• garlic, herbs, hot peppers.

Cooking

1. Greens, peppers and garlic are laid in jars.
2. Fill the containers with tomatoes, pour boiling water to the top for 15 minutes.
3. The water is drained, boiled with the addition of salt and sugar.
4. Vinegar is mixed in, tomatoes are poured with marinade, corked.

Sweet tomatoes in honey filling for the winter

Tomatoes in a sweet filling for the winter with the addition of honey are especially fragrant. The marinade, which is drunk even faster than the tomatoes are eaten, will also be delicious. The calculation of the components is given for one three-liter container. The amount of water will depend on the degree of filling of the vessel and the size of the tomatoes.

We examine small plump tomatoes. If there are dented or spotted ones, we put them aside, for canning we select only elastic ripe tomatoes without damage.

We prepare the jars: we wash them, scald them with boiling water, let them cool a little. We put dill greens on the bottom (whole branches or cut smaller). Throw in a couple of cloves of garlic.

For flavor, add black and allspice pepper, throw a large leaf of parsley.

We lay the tomatoes tightly, but do not press so as not to crack. If you are canning thin-skinned tomatoes, prick each with a toothpick before jarring to prevent cracking when boiling water hits the skin. Pour the filled jars with boiling water and hold for 15 minutes.

It is better to prepare the marinade on the basis of water drained from cans - it will be more aromatic. Just be sure to cover the jars so that the tomatoes do not cool before the next filling. As soon as the water is drained, add coarse salt and sugar to it. We put on the most powerful fire.

Add crystals of citric acid, boil the marinade for two to three minutes with a strong boil.

We fill jars with boiling marinade and immediately cork with screw or seaming lids (tin for a typewriter).

We turn the blanks upside down, put on a warm blanket, jacket or cover with a blanket. We leave to cool slowly for one day, after which we take out the cooled cans in the cellar or store in the pantry at room temperature.

Some housewives refuse to pickle, believing that vinegar is very unhealthy. To some extent they are right, the bite is a synthetic product, and its use really does not have the best effect on the digestive system. This is especially true for people suffering from diseases of the internal organs. I believe that vinegar in small quantities will not hurt, so I make preparations with this ingredient and with citric acid. Pickled tomatoes with citric acid have a milder sweet and sour taste than with acetic acid. It also attracts the absence of a specific sour smell in a jar with a finished product. The recipe itself is quite simple, does not require sterilization. Therefore, hostesses who are just starting to comprehend culinary skills will definitely like it. The amount of ingredients indicated in the recipe is calculated for one liter jar of pickled tomatoes.

Ingredients:

• tomatoes.
• garlic - 1 clove.
• bay leaf - 1 piece.
• cloves - 1 piece.
• black allspice - 4-5 pieces.
• water - 0.5 liters
• citric acid - 0.5 tsp.
• granulated sugar - 1.5 tbsp. spoons.
• salt - 1 teaspoon.
• parsley - 1-2 branches.

How to cook pickled tomatoes with citric acid:

First of all, prepare the jars for preservation. They need to be washed well with detergent, rinsed thoroughly. Then sterilize them over steam for at least 10 minutes. Boil metal lids for seaming for 5 minutes over moderate heat. Put spices at the bottom of the jars: a clove of garlic, pepper, herbs, cloves, bay leaf.

It is good to marinate small tomatoes in liter jars, but for large ones, two or three liters are more suitable. Fill jars tightly with washed tomatoes.

Boil water in a kettle at the rate of 0.5 liters for each liter jar. Pour boiling water over the tomatoes to the very top, cover with metal lids, and leave for 15 minutes.

Drain the cooled water into the multicooker bowl, add the ingredients for the marinade: salt, sugar and citric acid. In the "Soup" mode, bring the brine to a boil and boil for 2 minutes.

Pour jars of tomatoes with boiling liquid, seal tightly with metal lids. Then turn the containers upside down, cover with a blanket, leave for a day to cool. With this procedure, you will kill two birds with one stone: gradual cooling contributes to better storage of blanks, and you can also easily check how well the jars are sealed.

Bon appetit!!!

Sincerely, Xenia.

Tomatoes with citric acid for the winter retain their beneficial qualities and at the same time have an unusual pleasant aftertaste. Such a simple ingredient can completely replace ordinary vinegar. It creates an acidic environment in which pathogenic microorganisms cannot live and the shelf life of seaming becomes longer.

A classic recipe for canned tomatoes with citric acid, which is popular among housewives.

“Before pickling food, I sterilize jars. It is better to salt in three-liter containers, it will be faster and more convenient. For twists, I select only dense, undamaged vegetables.

• I peel one large carrot, cut it into rings and begin to lay it out on the bottom of the prepared jar.
• Then I send a chopped bunch of dill to the container.
• I cut sweet and hot peppers into strips, garlic into slices and spread between the tomato rows.
• With the last layer, I preserve dill sprigs, cherry and currant leaves.
• I pour all the ingredients for 7 minutes with boiling water.
• Then I pour the water into a container, add 30 g of salt and 60 g of sugar, bring to a boil. To get sweet tomatoes, you can increase the amount of sugar to 200 g.
• Instead of vinegar, I put 5 g of citric acid in a jar, pour in the marinade and roll it up.
• I store rolled vegetables in the cellar.

Salting from tomatoes with citric acid can be eaten even by those who have problems with the digestive tract.

The benefits of unripe fruits

Green tomatoes have bitterness, so they are waiting for the final ripening of vegetables. But on the other hand, green tomatoes contain many vitamins, trace elements and various acids.

Green tomatoes are very often used by experienced housewives for pickling. Tomatoes for the winter can be preserved separately or in combination with other vegetables.

Green tomatoes and bell peppers go great together. Unusual taste will not leave anyone indifferent. It is better to do it in jars with a volume of three liters.

1. Canning involves the use of small tomatoes, if they are large, then you need to cut into slices.
2. Bell peppers are cut into slices and placed along the walls of the jars, and the tomatoes are in the middle.
3. Pour the vegetables with boiling water for 20 minutes, then drain and boil again.
4. After the next time, the water is poured into the pan, salted, poured sugar and spices. Citric acid is added last.
5. The resulting brine is poured into vegetables.
6. Dill umbrellas are laid out on top, the contents are filled with 30 ml of oil and proceed to spin.

Delicious green tomatoes are obtained by choosing and following the steps of the following recipe.

• Dissolve 15 g of gelatin in warm water.
• Then cut the tomatoes into slices.
• The onion is cut into half rings.
• At the bottom of the jars lay out chopped onions, garlic, sweet peas 5 pieces and cloves.
• Spread vegetable slices tightly, alternating layers with lavrushka.
• Salt with sugar and citric acid are poured on top.
• Gelatin is diluted with water and combined with the rest of the ingredients.

The workpiece is tightly closed with iron lids. It is best to store in a cool place.

Vegetable salad

In many recipes, tomatoes can be combined with cucumbers with citric acid for the winter. It turns out very tasty.

For conservation, 3 kg of even, elastic, not bitter cucumbers are useful. They must be immersed in ice water for 2.5 hours. Themselves a small tomato you need to take 2 kg.

1. At the bottom of sterilized jars, lay out three cloves of garlic, cut in half, two slices of horseradish, cherry and currant leaves.
2. Cucumbers spread first to the middle of the jar.
3. Then proceed to laying out the tomatoes.
4. Sprigs of dill are laid out with the last layer, after which boiling water is poured. After 5 minutes, it is drained and new water is poured.
5. Then the water from the vegetables is poured into a separate container, lemon 5 g and spices are added.
6. Marinade pour vegetables.

Cans should be closed hot. Leave upside down under a warm blanket to cool.

Tomatoes with greens

Pickled tomatoes with citric acid and dill are sure to please everyone.

• Preservation of a tomato begins with the laying out of sprigs and dill umbrellas in jars.
• Then place the tomatoes.
• The last layer is also spread dill greens.
• The contents are poured with boiling water. Marinate for approximately 16 minutes.
• In a separate container, water is boiled, to which 35 g of salt, 65 g of sugar and 2.5 g of citric acid are added.
• The water from the tanks is drained and replaced with brine.

They close the jars and leave them upside down under a warm blanket until they cool completely. After that, salting is transferred to a cold place.

Sprigs of greenery and a bay leaf will help to complement the taste of tomato with citric acid. Preparing the dish is very easy.

• In clean, dry jars, they begin to put garlic cloves, 4 allspice peas, sprigs of a whole bunch of parsley and a bay leaf.
• Then spread the tomatoes, and pour in boiling water.
• After 13 minutes, water is poured into a separate container, salt 45 g, sugar 65 g and 30 g citric acid are poured.
• After boiling the brine, you can start pouring.

Banks are rolled up, as usual, turned upside down and left to cool under a warm blanket.

Fast work

Very tasty vegetables can be obtained if made together with lemon and onion rings in liter jars.

• One large onion cut into rings.
• One bell pepper cut into small strips.
• First, dill and parsley, tomatoes, chopped onions and peppers are placed in a glass container.
• Boil water to which salt, sugar, lemon and spices are added. Wait until it starts to boil.
• The marinade is poured hot.

Cooked salted vegetables are rolled up, allowed to cool and cleaned in a cellar or basement.

A simple recipe for pickled tomatoes that can be made without sterilization. It is best to choose cherry tomatoes and a liter container.

1. Sprigs of dill and parsley, currant leaves, garlic, pieces of hot pepper, cloves and a bay leaf are placed in prepared jars.
2. Washed, fresh tomatoes are tightly laid on top.
3. Boil water in a container at the rate of 500 ml for each liter jar.
4. Pour boiling water over the contents for 17 minutes.
5. Then the liquid is poured into a separate container and the brine is prepared. Pour salt 5 g, sugar 40 g and citric acid 2.5 g. As soon as the brine begins to boil, it is poured into containers.

Homemade salting is rolled up hot and stored upside down under warm clothes for about a day.

We will cook canned tomatoes with citric acid without sterilization - with triple filling. Which makes this canning recipe more appealing to canning beginners.

Ingredients:

• Tomatoes
• Garlic
• horseradish leaves
• dill umbrellas
• Carrot
• Black peppercorns

Marinade:

• 1 l. water
• 1.5 tbsp salt
• 3 tbsp sugar
• 1 teaspoon citric acid

How to cook canned tomatoes with citric acid:

The first step is to prepare all the ingredients for filling the jars. Wash greens and chop if needed. We clean the garlic. We also clean the carrots and cut into rings. Sprinkle the right amount of black peppercorns.

Wash the tomatoes as well, and prick with a fork near the stalk. This must be done so that the tomatoes do not burst when we pour boiling water over them.

At the bottom of sterile jars we put horseradish leaves, dill umbrellas, 3-4 cloves of garlic, chopped carrots and 3-5 black peppercorns.

Fill jars with prepared tomatoes. Half-filled jars need to be shaken so that the tomatoes “sit down” a little and more free space appears. On top, you can put a little more dill and horseradish leaves.

While the tomatoes are infused, let's do the marinade. We prepare all the ingredients: salt, sugar, citric acid, measure the water.

Mix everything in a saucepan, cover with a lid, put on the stove and bring to a boil.

After 15-20 minutes, drain the water from the jars (we don’t need it anymore) using a lid with holes.

Important: if you are canning in two or three-liter jars, then you need to pour the tomatoes with boiling water again, for 15-20 minutes! For liter and one and a half liter cans, one filling is enough.

After the water is drained from the cans, immediately pour the tomatoes with boiling marinade. As you understand, the marinade should be ready by this time. It is very important to follow the sequence in this recipe with fillings: if the water is drained from the jars, pour the next portion of boiling water immediately, and not after 5-10 minutes, so that the jars do not have time to cool. Therefore, boiling water in the kettle should always be ready.

We remove the cooled cans of tomatoes for storage in the cellar, or pantry. By the way, canned tomatoes with citric acid are perfectly stored in the apartment, just put them away from sunlight and batteries.

You can take a sample from a tomato no earlier than a month later: during this time they will marinate properly, and “make friends” in a jar with all the spices and herbs.