What to do with large tomatoes for the winter. Tomato blanks

11.10.2019 Blanks for the winter

Tomatoes of any size and variety can be processed using a meat grinder.

This method makes delicious tomato snacks that are not suitable for pickling.

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

Tomatoes through a meat grinder for the winter - the basic principles of cooking

Tomatoes are washed, cut into several pieces and twisted in a meat grinder. This can be done both with the skin and after removing it. Then the tomato mass is placed on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil it all together for several minutes and pour it into jars. The workpieces are sterilized if provided for by the recipe.

You can add garlic, onions, bell peppers or other vegetables to the tomatoes ground in a meat grinder.

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

Ingredients

five kilograms of tomatoes;

300 g of sweet Bulgarian pepper;

300 g carrots;

parsley - a bunch;

salt, bay leaf and peppercorns.

Cooking method

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

2. Peel the carrots and rub with fine shavings. Wash the sweet peppers, cut the tails and peel them of partitions and seeds. Cut them into half rings. Rinse the greens, dry them slightly and chop finely with a knife.

3. After half an hour after boiling the tomato, put the carrot and half rings of sweet pepper in it. Salt, season with bay leaves and black peppercorns. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and twist. Turn over the cans of snacks, cover them with a blanket and cool for 24 hours.

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

Ingredients

100 g of garlic;

a kilogram of ripe tomatoes;

salt, pepper and sugar.

Cooking method

1. Rinse the tomatoes, remove the stalks and cut them into small wedges. Grind the tomatoes with a meat grinder. Pour the resulting tomato mass into an enamel container.

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

3. Pour boiling tomato into jars and roll up. Cover the inverted canning with a blanket. Cool for 24 hours, then put into the cellar.

Recipe 3. Tomatoes through a meat grinder for the winter

Ingredients

three kg of tomatoes;

sugar - a little more than half a glass;

table vinegar 9% - 80 ml;

10 carnation buds;

black pepper - 10 peas;

two cloves of garlic.

Cooking method

1. Wash the soda cans, rinse and put in the oven to sterilize for half an hour. Boil the lids.

2. Rinse ripe tomatoes, pour over boiling water and peel. Cut into large slices and twist in a meat grinder. Pour the tomato paste into a thick-walled saucepan and simmer for half an hour over medium heat. Remove foam, reduce heat and simmer for a couple of hours over low heat.

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

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

Ingredients

kg of red tomatoes;

horseradish root and garlic - 100 grams each;

two tbsp. l. salt;

granulated sugar - 20 g.

Cooking method

1. Rinse the ripened tomatoes, put them in boiling water for a few seconds and peel them off. Cut them into large wedges. Remove the peel from the horseradish and cut into slices. Peel off the garlic and squeeze it through a garlic press.

2. Grind the tomatoes and horseradish root in a meat grinder. Transfer the tomato and horseradish mass to an enamel container, add garlic and dry ingredients here. Stir very well so that the garlic and horseradish combine well with the tomato.

3. Put the seasoning in jars, cover with plastic lids and store in the cellar or refrigerator.

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

Ingredients

1300 g green or brown tomatoes;

half a kilo of onions;

carrots - 400 g;

Bulgarian pepper - three pcs.;

chilli;

two apples;

granulated sugar - 60 g;

lean refined oil - 50 ml;

half tsp. vinegar essence.

Cooking method

1. Wash green tomatoes and cut them into large slices. Grind them in a meat grinder. We transfer them to a saucepan. Peel and cut the onion into quarters. In sweet peppers, cut out the stalks, clean them from partitions and seeds and cut them into wide strips. We wash the apples and cut them into four parts, cut out the seed boxes. Peel the garlic.

2. Grind the peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We shift everything to the tomato mass. Pour sugar and salt here, pour in oil. We put everything together well.

3. Put the stewpan on moderate heat and cook for about forty minutes. We taste it and, if necessary, add spices. Pour in the essence ten minutes before readiness. We pour the appetizer into sterilized jars and roll it up. Cool the preservation by wrapping it in a blanket throughout the day.

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

Ingredients

kg of tomatoes;

kg of fleshy bell pepper;

garlic - 5 cloves;

salt and black pepper.

Cooking method

1. Wash the peppers and tomatoes. We clean the peppers from the inside. We cut all vegetables into rather large pieces. Grind all vegetables in a meat grinder. We transfer the resulting mixture to an enamel container and put it on fire.

2. Remove the husk from the garlic and crush it using a special press. Put garlic in a mixture of tomatoes and vegetables and boil. We put the boiling appetizer in a glass container and roll it up. Cool the appetizer by covering it with a blanket.

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

Ingredients

three kg of ripe tomatoes;

apples - 3 pcs.;

two chili pods;

200 g granulated sugar;

salt - two tbsp spoons;

150 ml vinegar 9%;

vegetable oil - 50 ml;

5 g each of cloves, black pepper and caraway seeds.

Cooking method

1. Thoroughly rinse the tomatoes and cut them into large slices. Grind tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.

2. Peel the apples, remove the core and also grind them with chili in a meat grinder. Put the apple mixture into the tomato. We combine apples with tomato well and send the pan to the fire. We wait until the mixture boils and twist the heat to minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.

3. Shortly before the end of cooking, add sugar and salt, season with spices and pour in lean oil. A couple of minutes before cooking, pour in the vinegar and put it in sterilized jars. Turn the canning upside down and cool, covering it with a blanket.

Recipe 8. Tomatoes through a meat grinder for the winter with basil

Ingredients

five kg of fleshy tomatoes;

sugar and salt;

basil (herbs).

Cooking method

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

2. We put it on fire and cook for 20 minutes from the moment of boiling. Add loose ingredients and mix. Rinse fresh basil herbs and put whole branches in a tomato.

3. Pour the boiling tomato mass into jars and roll it up. Preservation turned upside down, and cool it under the blanket.

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

Ingredients

dense tomatoes - 5 kg;

a kilogram of bell pepper;

sour apples - a kilogram;

salt - two tbsp l .;

200 g sugar;

400 ml of sunflower oil;

hot red pepper - 50 g.

Cooking method

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

2. Thoroughly combine the tomato-vegetable mixture, add bulk ingredients and oil. We boil the tomato mass for three hours over low heat. Pour boiling tomato into sterile jars and roll up. Cool the inverted canning by wrapping it in a blanket.

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

Ingredients

two kg of fleshy tomatoes;

garlic - 200 g;

four horseradish roots;

dill and parsley - in a bunch;

sweet bell pepper - ten pcs.;

hot pepper - 20 pods;

sugar - 80 g;

salt - 100 g;

vinegar - a glass.

Cooking method

1. Washed tomatoes and cut into large slices. Cut out the tails of sweet and hot peppers and clean the inside of the vegetables. Cut in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.

2. Twist all the vegetables with a meat grinder, put them in an enamel container and put everything together well. Add loose ingredients, mix again, cover and leave in a cool place for a couple of days. Pour in vinegar and put in sterile jars. We close with plastic lids and store in a cool place.

Recipe 11. Tomatoes through a meat grinder for the winter with vegetables

Ingredients

ripe tomatoes - five kg;

carrots and bell peppers - kg each;

hot peppers - 10 pcs.;

onions - half a kilogram;

lean oil - half a liter;

garlic - five heads;

coarse salt.

Cooking method

1. Wash the tomatoes and cut into several pieces Peel and rinse the carrots and onions. Wash hot and sweet peppers and clean them from the inside.

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

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

Recipe 12. Tomatoes through a meat grinder for the winter with plums

Ingredients

two kg of ripe tomatoes;

kg pitted plums;

250 g onions;

incomplete glass of sugar;

5 g hot red pepper;

two bay leaves;

20 ml 9% vinegar;

100 g of garlic.

Cooking method

1. Rinse the plums, cut them in half and remove the pits. Cut the washed tomatoes into large slices. Finely chop the peeled garlic with a knife. Grind the rest of the vegetables with a meat grinder. We put it in an enamel container and put on a moderate heat and cook for an hour and a half.

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

3. Put the boiling snack on a glass container, sterilized in advance and roll it up. We leave to cool for a day, turning over and wrapping the cans with a blanket.

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

Good housewives prepare for winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - so they say, and pickle, salt, freeze. Tomatoes in the list of winter preparations are in one of the first places, these vegetables are good in different forms: both independently and in a company with other vegetables. In this material, a selection of recipes for pickled tomatoes in different ways.

Delicious tomatoes for the winter in 3 liter cans - step by step photo recipe

At the end of the summer season, many housewives close the jars of tomatoes. This activity is not difficult at all. Thanks to a simple canning recipe, tasty, juicy tomatoes can be pickled in minutes. Opening a jar of homemade tomatoes in winter will be great. This snack is perfect for serving on any table! The calculation of products is given for one three-liter can.

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

Tomatoes: 2.5-2.8 kg
Bow: 5-6 rings
Carrots: 7-8 circles
Bulgarian pepper: 30 g
Carrot tops: 1 branch
Salt: 1 tbsp .l.
Sugar: 2.5 tbsp l.
Allspice: 3-5 peas
Aspirin: 2 tablets
Lemon acid: 2 g
Bay leaf: 3-5 pcs.

Cooking instructions

How to cook pickled tomatoes for the winter in jars

You can pickle tomatoes in different ways, including using different containers, from liter cans to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

Tomatoes - 2 kg.
Filtered water - 5 tbsp.
Sugar - 2 tbsp. l.
Salt - 1 tbsp l.
Acetic essence - 1 tbsp. l. (per container).
Hot black pepper, allspice, garlic - all 3 pcs.
Bay leaf, horseradish - 1 leaf each.
Dill - 1 branch / umbrella.

Algorithm of actions:

Select the best tomatoes - dense, ripe, small (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of the stalk. This will help keep the tomatoes intact when covered with boiled water.
Sterilize jars. At the bottom of each put seasonings, spices, garlic (horseradish leaves, bay leaves, pre-rinse dill). Peel the garlic, you don't have to cut it and put whole chives (if you cut it, the marinade will be more fragrant).
Lay the tomatoes almost all the way to the top.
To boil water. Gently pour it over the tomatoes. Now stand for 20 minutes.
Pour the water into one large container, add salt and sugar there. Boil again.
For the second time, pour over the tomatoes with a fragrant marinade. In the jars, add a tablespoon of essences right under the lid.
Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can do small experiments by adding strips of bell peppers, carrots, or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

In the old days, most of the vegetables available were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to preserve almost all vitamins and minerals. The simplest recipe for modern tomato pickling will take a little time and a small amount of ingredients.

Products:

Tomatoes - 5 kg.
Water - 5 liters.
Garlic - 2 cloves per jar.
Bay leaves - 2 pcs.
Allspice - 3-4 pcs.
Horseradish root.
Salt - 1 tbsp

Algorithm of actions:

The salting process begins with washing and sterilizing the containers.
Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
Peel the garlic with horseradish, cut into pieces.
Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
The water should be filtered, but you do not need to boil it (or boil and cool it). Add salt to it, stir until the grains are completely dissolved.
Pour prepared tomatoes with brine, close with nylon caps. Leave the jars in the kitchen for a day to start the fermentation process.
Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait for this time and you can taste, such salted tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.

The recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other gifts of the garden. Most often, you can find recipes in which red tomatoes and green cucumbers are present in the same jar. When pickling tomatoes, acid is released, it is it that gives an unusual taste to pickled vegetables.

Ingredients:

Tomatoes - 1 kg.
Cucumbers - 1 kg.
Salt - 2.5 tbsp l.
Sugar - 2 tbsp. l.
Garlic - 4 cloves.
Dill - greens, umbrellas, or seeds.
Vinegar (9%) - 2 tbsp. l.

Algorithm of actions:

Rinse the cucumbers, cut the tails. Cover with cold water. Withstand from 2 to 4 hours.
Just rinse the tomatoes and dill. Banks must be sterilized.
In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) on the bottom.
First, fill the container up to half with cucumbers (experienced housewives put the fruits vertically to save space).
Chop the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
Pour boiling water over vegetables for 20 minutes.
Pour sugar, salt into a saucepan, drain the water from cans with future seams here. Boil.
Fill and seal with hot lids (pre-sterilized). Turn over, wrap with warm clothes for additional sterilization at night.
Remove the jars with cucumbers / tomatoes that have cooled down by the morning.

Finally, the marinating process will be completed in 2 weeks, then you can proceed to the first tasting. But it is better to wait for the snow-white winter to pamper yourself and loved ones with delicious assorted vegetables.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the good old days pickled tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

The tomatoes are ripe, dense, small in size - 2 kg.
Hot pepper - 1 pc.
Bulgarian pepper - 1pc.
Garlic - 2-4 cloves.
Cloves, sweet peas.

Per liter of marinade:

Sugar - 4 tbsp. l.
Salt - 2 tbsp. l.
Classic table vinegar 9% - 2 tbsp. l.

Algorithm of actions:

The marinating process, according to tradition, begins with sterilizing the containers and preparing the ingredients. It is better to take liter cans: wash, sterilize over steam, or send to the oven.
Rinse tomatoes and peppers (hot and Bulgarian). Peel the sweet pepper from grains and stalks.
Put a few peas of allspice, 2 cloves, and garlic in each jar.
Cut hot pepper into pieces, send to the bottom of the cans. Chop the bell peppers and put them on the bottom.
Now it's the turn of the tomatoes - just fill the containers to the top with them.
Pour the tomatoes with simple boiling water for the first time. Leave for half an hour.
Drain the marinade into a separate saucepan. Add salt and sugar at the rate. Boil the marinade.
Pour again into jars with tomatoes. Gently pour 2 tbsp each under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over, wrap them up on top. The sterilization process will be completed overnight. The cooled jars can be hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

Tomatoes are often too spicy and salty when pickled. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell peppers, by the way, also sweet.

Ingredients (calculated for 3 liter containers):

Tomatoes - about 3 kg.
Bulgarian pepper - 3 pcs.
Sugar - 5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar - 2 tbsp. l. for each can.

Algorithm of actions:

The pickling procedure is already known - prepare tomatoes and peppers, that is, rinse thoroughly. Remove seeds and tail from bell pepper.
Sterilize containers. Put pepper cut into pieces at the bottom, tomatoes to the neck.
Pour boiling water over. You can relax for 20 minutes or do other things.
Drain the water from the cans, which already smells pleasantly of bell pepper. Add salt. Add sugar. Boil.
Either pour the vinegar into the boiling marinade, or directly into the jars.
Cork the tomatoes with sterilized lids.

To turn it over or not depends on the desire, but it is imperative to wrap it up. In the morning, hide in the cellar, it remains to be patient and not open the jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the advent of cold weather, you so want something very beautiful and useful. The best remedy for blues is a jar of tomato, pepper and cucumber salad. The recipe is also good because you can use substandard vegetables.

Ingredients:

Tomatoes - 1 kg.
Cucumbers - 1.5 kg.
Sweet pepper - 0.8 kg.
Bulb onions - 0.5 kg.
Vegetable oil - 120 ml.
Sugar - 3 tbsp. l.
Salt - 3 tbsp. l.
Acetic acid - 1 tsp. for each half-liter container.
Seasoning mix.
Greenery.

Algorithm of actions:

When preparing vegetables, the hostess (or her reliable assistants) will have to sweat, since the vegetables need to be washed and peeled. Remove seeds from peppers, stalks from tomatoes and peppers.
Then cut all the vegetables into circles. Rinse greens and chop.
Fold the fragrant vegetable mixture into a large enamel container. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
First, bring the salad to a boil over low heat. Then boil for half an hour over low heat with constant stirring.
During this time, prepare cans (8 pieces of half a liter) and lids - sterilize.
While hot, arrange the salad in jars. Top up with acetic acid (70%).
Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can cork a delicious, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, except for one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and wonderful. The recipe is called "Tomatoes in the Snow" because the garlic needs to be grated on a fine grater and sprinkled on top of the vegetables.

Ingredients (for 1 liter can):

Tomatoes - 1 kg.
Grated garlic - 1 tbsp. l.
Classic vinegar 9% - 2 tbsp. l.
Sugar - 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
Salt - 2 tbsp. l.

Algorithm of actions:

Tomatoes are prepared according to the classic technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage or dents.
Rinse the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
Pour again, pour vinegar on top.
Seal with lids that have also gone through the sterilization process.

Fast, easy and very beautiful!

How to cook tomatoes in jars for the winter with onions

Tomatoes are good because they are friends with different vegetables, they love the company of garlic or onions. But, if in such a rolling garlic is chopped finely, and has only one function - a natural flavoring agent, then the onion acts as a full participant in the culinary process.

Ingredients:

Tomatoes - 5 kg.
Onions (very small size) - 1 kg.
Filtered water - 3 liters.
Vinegar 9% - 160 ml.
Sugar - 4 tbsp. l.
Salt - 3 tbsp. l.
Dill in umbrellas.
Bitter pepper - 1 pod.
Currant and horseradish leaves (optional).

Algorithm of actions:

First, prepare the tomatoes and onions, just rinse the first ones, chop them near the stalk. Peel the onions, then rinse.
Rinse the dill, leaves (if used) and hot peppers. Containers, of course, are sterilized.
Throw down seasonings, currants and horseradish leaves, pieces of hot pepper pod. Lay the tomatoes, alternating with the onions (there should be several times more tomatoes than the onion heads).
Pour boiling water over. Wait 7 to 15 minutes (optional).
Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
Proceed with marinade filling and capping.

Tomatoes prepared in this way acquire a sour-spicy aftertaste, onions, on the contrary, become less bitter.

Tomatoes in jars for the winter with cabbage - the original preservation recipe

Another good "partner" for tomato seaming is regular white cabbage. It can be present in any form - cut into large pieces or chopped finely enough.

Ingredients:

Tomatoes - 2 kg.
White cabbage - 1 kg.
Sweet pepper - 1 pc.
Carrots - 2 pcs. (medium in size).
Bay leaf, dill, allspice.
Garlic - 4 cloves.

Marinade:

Water - 1 liter.
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.
Vinegar - 1-2 tbsp. l. (at 9%).

Algorithm of actions:

Prepare vegetables - peel, rinse, chop. Leave the tomatoes intact, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
Traditionally, containers should be sterilized before laying vegetables. Again, according to tradition, put natural flavors on the bottom of the cans - dill, pepper, laurel. Add garlic.
Start stacking vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrots.
Prepare the marinade immediately with salt, sugar and vinegar. Pour the jars filled with vegetables. Cover with tin lids.
Submit for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the oldest recipes for preparing vegetables for the winter. In the old days, when there was no vinegar and tight-fitting jars, it was difficult to keep vegetables until spring. But even today, along with fashionable pickling, experienced housewives still practice pickling, but not in barrels, but in the usual three-liter glass jars.

Ingredients:

Tomatoes - 3 kg.
Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
Garlic.
Salt (the most common, not iodized) - 50 gr. for a can of 3 liters.

Algorithm of actions:

Carry out a selection of tomatoes, ideal varieties of "cream" - small, with dense skin, very sweet. Rinse vegetables and herbs. Peel and rinse the garlic.
Sterilize containers. Put some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. On top, again herbs and spices.
Prepare the brine by dissolving in boiled water (0.5 l.) 50 gr. salt. Pour into a jar. If there is not enough brine, top up with plain water.
Keep in the room for 3 days to start the fermentation process. Then move it to the refrigerator or just a cold place. The process will continue for another 2 weeks.

As time passes, you can start tasting the original Russian appetizer.

Tomatoes in jars for the winter with mustard

In our time, mustard has practically lost its meaning, although in previous years it was actively used by housewives. Meanwhile, it is a good seaming agent that prevents mold from forming in the cans. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

Tomatoes - 2 kg.
Powdered mustard - 1 tsp
Garlic - 4 cloves.
Bitter pepper pod - 1 pc.
Allspice peas - 4 pcs.
Laurel - 3 pcs.

Brine:

Water - 1 liter.
Common table salt - 1 tbsp. l.
Sugar - 2 tbsp. l.

Algorithm of actions:

Rinse the containers thoroughly. Wash the tomatoes under running water.
Put seasonings, pepper pod (can be cut into pieces), garlic at the bottom of the jar. Next, place small, dense tomatoes (up to the neck).
Pour boiling water over.
After a while, drain the water, prepare the brine.
Pour the tomatoes over with hot brine. Top with mustard and vinegar.
Seal with a tin lid.

The mustard brine will turn out to be unclear, but the taste of the appetizer will be excellent.

How to prepare a tomato for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones too, are so afraid of).

Summer has come, seasonal vegetables appear in large quantities and at an affordable price in the gardens and counters. From about mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes ripe, then you can prepare a delicious homemade tomato from them for the winter.

I make such a blank every year and will gladly tell you my proven and simple method. I am spreading the recipe with step-by-step photos to everyone who wants to help.

To make a homemade tomato we need:

tomatoes;
salt;
pepper.

How to cook a tomato for the winter at home

First, you need to wash and sort the tomatoes. We don't need black or rotten barrels in tomato. Therefore, we cut out such places, and the good part needs to be cut. What size to make the pieces does not matter, as we do it for our convenience in the future.

So, we have three ways to turn tomatoes into liquid.

Method 1 - juicer.

Method 2 - a meat grinder.

Method 3 - a combine.

It is more convenient for me to use a combine with an attachment in the form of sharp knives.

This method seems to me the fastest and most convenient, but it's up to you. The method of grinding does not greatly affect the final result.

After turning all the tomatoes into a tomato, pour it into a saucepan in which it will cook.

Salt, pepper it to taste and put on a small fire. Be careful, as soon as the tomato boils, it can "escape". You need to cook a homemade tomato over low heat for at least 30-40 minutes after boiling.

While the tomato is boiling, you need jars and lids.

The cooked tomato is carefully poured into clean cans.

We roll up the full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool storage place.

Despite the fact that the recipe seems to be elementary, the tomato turns out to be incredibly tasty. It can be added to frying for soup, stewed in it like in a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, there is a lot of room for culinary fantasies, but most importantly, everything is natural. Bon Appetit.

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

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

Canned tomatoes are a delicious appetizer that suits absolutely all dishes.

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

Tomato winter preparations: the best recipes step by step

"Assorted" appetizer in marinade

Component components:

For the marinade:

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

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

Cherry with bell pepper

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

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

How to do:

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

Tomatoes in their own juice

Ingredients for the recipe:

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

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

Blanks of green tomatoes at home

"Eating"

What you need:

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

How to prepare green tomatoes for the winter:

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

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

And there are recipes for zucchini blanks for the winter.

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

Green tomatoes stuffed with herbs and garlic

Component components:

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

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

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

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

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

Select only the ripe tomatoes, the color of the finished product directly depends on this. If you have a choice, give preference to meaty and non-sour varieties, then the juice with the pulp will turn out to be thick and more concentrated.

Rinse the tomatoes, remove damaged areas and the stalk. Then cut the tomatoes into several pieces so they can fit in the grinder compartment.

Next, pass the tomatoes through a fine-grated meat grinder. In order for the tomato to be more homogeneous at home, we recommend that you additionally rub the tomato mass through a fine sieve. But then keep in mind that most of the healthy fiber will go to waste.

You can also grind the tomatoes with a blender.

You will need a large pot to cook. Pour the ground tomato mass into the dish of your choice. We put on fire and bring the mass to a boil. Then, reducing the heat to a minimum, boil the tomato mass for 20 minutes. This is the required minimum of time; in this case, the tomato will be in the form of a drink. The paste should be boiled for much longer, or additionally thrown through a fine sieve. Stir the sauce occasionally and skim off the foam. For flavor, you can add spices and peppercorns. Salt or sugar can also be used at this stage. But I don't do it at all.

Pour the homemade tomato into sterilized jars or bottles and seal tightly with a wrench or screw caps. Boil the lids well. Store your homemade tomato in a cool place.

You may have noticed that we only included tomatoes. But this is a matter of taste, you can use salt, various seasonings, while you diversify the tomato, which will already become a sauce for gravy.

Stock up on vitamins for future use and eat deliciously!

Best regards, Anyuta.

I would like to thank my mom for the recipe and photo.