Tomatoes in any form are always a feast on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and in complex dishes, such as salads and stews. And during a winter meal, tomatoes are always reminiscent of summer. Everyone loves them - both home and guests. And therefore, a rare housewife denies herself the pleasure in the season, when there are a lot of vegetables, to cook something from tomatoes for future use.

At home, it is not difficult to make salted or pickled tomatoes, make an excellent paste or juice from them. And experienced housewives, for sure, know many of these. We offer unusual step-by-step recipes for original ways of canning tomatoes. This is a great opportunity to expand your culinary experience and delight family and friends during your winter feast.

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

The tomatoes are washed and the stalks are cut out. Finely chop the garlic and parsley and use this mixture to start a hole in the tomatoes, formed after removing the stalks. Combine all the parts necessary for the marinade and bring to a boil. Ready tomatoes are placed in sterilized jars and poured with boiled marinade. Then you should wait 10 minutes, carefully drain the marinade, boil it again and refill the jars. After that, the blanks with tomatoes can be closed with lids.

The taste of tomatoes stuffed with garlic and herbs will be very popular with lovers of spicy snacks. And the delicate taste and aroma of honey will make such a preparation a favorite at home dinner.

Salted tomatoes with apples

It is very convenient to preserve tomatoes with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such salting are better for picking harder and sour taste. You will also need a few cloves of garlic, fresh or dry sprigs of dill, bay leaves, allspice, cloves and marinade. For him they take 1 tbsp. a spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and cored, or left intact - at the discretion of the hostess.

First, all the spices are placed on the bottom of the cans, and then layer by layer - tomatoes and apples to the very top. For 5-10 minutes, the contents are poured with boiled water. Then it is drained and the jars are filled to the neck so that the contents overflow with boiled marinade. And immediately cork with lids. After that, the jars are turned over, wrapped in a blanket or towel and allowed to cool.

Green tomato salad with vegetables

It often happens that in the summer the hostess has many different vegetables in her hands at the same time. From them and green tomatoes, you can make a beautiful and delicious assorted salad for the winter. For this, you should use bell peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaves, allspice and peppercorns.

Vegetables for salad are cut large. Carrots - in slices, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed on the bottom of the jars. After that, the remaining chopped vegetables are added to the green tomatoes and apples, everything is mixed and the jars are filled with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are tamped down a little. You should not specially squeeze the vegetable mixture with a spoon or with your hands, otherwise the vegetables will lose their shape and there will be no room for the marinade.

Salt and sugar are added to boiled water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple cider or ordinary vinegar. Jars of tomato salad are poured with hot marinade to the very top and covered with lids.

Jellied Tomatoes

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

The gelatin is diluted in a little cold water and allowed to swell. The tomatoes are cut into halves. Parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns are placed on the bottom of the cans. If desired, you can also put here leaves of currants, cherries, horseradish and dill sprigs with umbrellas. It all depends on the flavor that you want to give canned food. Tomatoes are placed in a jar on top of the greens, placing them with the slices down.

Swollen gelatin is introduced into hot water and allowed to boil. Add salt, sugar and vinegar there, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and corked with lids. In winter, before serving, a jar of gellied tomatoes must be placed in the refrigerator for a couple of hours.

Inna will tell you about another option for home cooking tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire a completely unusual taste and color in wine filling. For this type of canning, not very large tomatoes of the varieties "Cream" and "Black Prince" are well suited.

To prepare a fragrant blank, first, herbs and spices are placed on the bottom of the jar.

A tomato sauce is made from a one-to-one mixture of canning marinade and dry red wine. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt with a slide, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into a boiled marinade and is not boiled.

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

Tomato sauce

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

The onions are peeled and cut into strips, and the tomatoes are cut into slices. Vegetable oil is poured into a saucepan and onions are stewed on it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onion. Mix everything thoroughly and bring to a boil. If desired, you can interrupt with a blender. The gravy is boiled over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.

For canning, jars and lids for them are washed and sterilized in advance. The hot gravy is laid out on the banks to the very top. Roll up the lids, turn the cans over, cover them with a blanket, and let them cool.

Tomato sauce is versatile. Such a sour addition will favorably set off the taste of meat and poultry. In addition, it is great for fish, porridge, pasta and potato dishes.

Secrets of canning tomatoes

• For homemade preparations for the winter, it is best to use unripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
• Before pouring the marinade, whole fruits must be pierced from the side of the stalk with a toothpick or a sharpened wooden stick. This will also prevent the skin from bursting.
• If we decide to preserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is required per can? To do this, pour water up to the top into a jar with already placed spices and tomatoes, and then drain it and measure the resulting volume. We multiply it by the number of cans and get the required amount of marinade. For a liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
• Tomatoes are tender vegetables. To maintain their shape, elastic texture and, if possible, useful vitamins, you do not need to sterilize the jars for a long time in water. For canned food with tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, draining it, with boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be quite enough for sterilization before closing the cans with lids.
• It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives the homework a specific flavor. Oak leaves, for example, darken the color of the canned food and add a spicy flavor to the tomato. There is an opinion that a lot of greens in canned food is bad, as this can cause cans to "explode". In fact, the spoilage of canned food does not come from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, and on the tomatoes themselves, and on pepper or bay leaves that have been added inside.
• If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a great chance that the canned food will deteriorate and "explode".
• Rock salt is great for making marinades. But, when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.

In a very short time, the tomato season will end, and with it the summer. But homemade preparations made for future use on a frosty winter day will be a great reminder of a summer residence, vacation and summer warmth. You just need to try a little!

Tomatoes occupy one of the first places in terms of their nutritional value among vegetables. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 - sugars, 0.3-1.7 - citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals - salts of iron, phosphorus, potassium.

They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for food for patients with various types of metabolic disorders. They are useful in diseases of the cardiovascular tract. Pectin substances of fruits reduce blood cholesterol levels, inhibit the growth of bacteria.

Bookmark for long-term storage

For bookmarking for long-term storage, they take tomatoes of late plantings of the milky or green stage of maturity, select healthy fruits and put them in boxes with trellised lids, the stalks upward. At the bottom of the box between the fruits, small dry (best of all birch) shavings or peat are poured; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12 ° C. The shelf life of tomatoes according to this method is from 1 to 3 months.

According to the second storage method, fruits collected at the end of October at the stage of milk ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box with a dry clean straw lining and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10 ° C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, jam is made

NATURAL RED TOMATOES
Select fruits with a good even color, dense and uniform in size, put in jars and pour boiling brine. Cover the jars with lids and sterilize, keeping in boiling water liter - 8-10 minutes, three-liter - 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
For the preparation of canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, ripeness and color, peel off the stalks, rinse in running water, put in a colander or on a blanching net, immerse in boiling water for 1-2 minutes and cool with cold water. After that, the skin is easily separated from the pulp with a knife.
Put the peeled tomatoes in prepared jars and pour hot brine. Sterilize the filled jars at a temperature of 110 ° C: with a capacity of 0.5 l - 5-8 minutes from the moment of boiling, with a capacity of 1 l - 10-12 minutes.
For brine: 1 liter of water - 50-60 g of salt.

TOMATOES IN OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without the skin, dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them down by immersing them in cold water or pouring them with cold water. At the same time, the peel of tomatoes cracks and comes off well.
Further, the cooking process is the same as in the previous recipe.

CANNED UNCLEANED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular shape, with a smooth surface, strong tomatoes, not damaged by diseases and pests, without sunburn spots. In addition, tomatoes must be completely ripe - intense red color, without green or yellow-green spots near the stalk. Tomatoes that are soft and overripe, or those with a lot of seeds or loose flesh are not suitable for canning. You cannot use very large, cracked fruits. Tomato juice is prepared from them for pouring.

Peel the tomatoes selected for canning from the stalks, rinse very well with cold running water. Since tomatoes do not blanch, it is necessary to eliminate microorganisms adhering to them during washing. Pierce the tomatoes in several places with a fork, put them in jars and pour over freshly prepared tomato juice, cooled to a temperature of 80-85 ° C with the addition of sodium chloride. Sterilize and seal the filled jars. Keep upside down until cooling.

Prepare tomato juice for pouring from strong, well-ripe tomatoes; you can also use overripe soft fruits. Remove the stalks, greens, parts damaged by sunburn and diseases, rinse the tomatoes with running water, cut into pieces, put in a suitable dish and cook until soft and juiced, then rub through a fine sieve to separate the seeds and skins.

Add salt to the grated tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. It then begins to wander rapidly and becomes unusable for pouring. In view of this, when preparing a large amount of canned food, tomato juice for pouring should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

TOMATOES CANNED WITH PEPPER
Pour the peeled tomatoes and spices in jars with brine. Place the jar in a saucepan with warm water, put on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then take it out of the pan, add the vinegar essence and roll it up with a tin lid. Store tomatoes in the coolest place.
For one three-liter jar - tomatoes - 2.5 kg, red bitter pepper - 1 string, red sweet pepper - 1 pod, black bitter pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.

For the preparation of brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80 percent vinegar essence.

MARINATED TOMATOES
There are many ways and recipes for making pickled tomatoes. They differ in different ratios in the marinade of salt, sugar and a set of spices. Pickled tomatoes are mostly small: green, milky, brown, pink. Put spices and herbs at the bottom of the jar. Pour jars of tomatoes with boiling marinade, sterilize and roll up with tin lids.

For the first way: bay leaf - 3 pcs., black bitter pepper - 10 peas, red bitter pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second way: dill stalks - 10 pieces, black currant leaf - 10 pieces, parsley - 15 g, mint - 10 g, red bitter pepper - 1 pod; for the marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third way: for a three-liter jar, take 6 glasses of water, 2 tbsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 6 peas of black and allspice, 6 pieces of cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.

SALT TOMATOES
Put the tomatoes in cylinders or tubs, transferring spices, wash down with brine. Loosely seal the cylinders with lids, and put a circle in the tubs and a small load on it. It must be borne in mind that more ripe tomatoes are poured with a stronger brine. You can just sprinkle them with salt without pouring the solution - the tomatoes will let the juice out.

For 10 kg of tomatoes - 2 dill bushes and 1 - tarragon, 1-2 pods of hot pepper, some fresh black currant leaves, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALT TOMATOES WITH MUSTARD (ANCIENT RECIPE)
Rinse slightly unripe hard tomatoes and place them in a barrel, bucket or pan, sprinkle with black currant leaves. Put these leaves on the bottom too. In the cooked boiled brine, after it has cooled, add dry mustard, stir and let stand.

When the brine becomes transparent, slightly yellowish, you can pour tomatoes with it. On top, as usual, put a clean cloth and oppression.

For brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed peas of allspice and hot pepper, a pack (100 g) of dry mustard.

SALT TOMATOES WITH CARROT
Ripe, firm, small tomatoes, rinse thoroughly. Do not tear off the stalks - so the tomatoes do not flow out, they remain firm, they can be cut into slices, like fresh ones. Put the tomatoes in a tub, bucket, pan in rows, sprinkling with grated carrots, add red pepper, dill, garlic, bay leaf and pour with brine, put oppression on top.

Store in a cool place. If by the end of winter the tomatoes start to sour, you need to get them out of the brine, wash them, put them back down and fill them with fresh water. After that, they will remain for another 3-4 months.

For 8-10 parts of tomatoes - 1 part of carrots;
for brine - take 500 g of salt in a bucket of water.

SALT TOMATOES IN A BAG
A plastic bag is used as a container for salting. Wash selected medium-ripened tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and drain. Separately chop sugar beets - it delays oxidative processes. Put a layer of greens in a bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is laid on top of everything. Tie the bag tightly and put it in a barrel or in a box.
After two days, pour the vegetable mixture in a bag with brine.

To prepare the brine, take water for half the capacity of the bag, salt, add dill, bitter and allspice, bay leaf, boil everything.

Cool the brine, strain and pour into a bag, which is then tightly tied.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALT TOMATOES IN OWN JUICE
Pour freshly harvested blackcurrant leaves on the bottom of the prepared barrel and lay red tomatoes in rows, layering each row with blackcurrant leaves, sprinkle with salt and mustard in powder. After laying several rows of tomatoes, fill them with mashed tomato paste. So alternate until the barrel is full. Put one part of the spices on the bottom of the barrel, the other in the middle, and the last on top of the tomatoes.

Cover the tomatoes with black currant leaves, seal the barrel and add the tomato mass through the tongue-and-groove hole.
Fermentation lasts 6-7 days, after which the tongue-and-groove hole is closed and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALT TOMATOES
Sort the tomatoes, select the unsuitable ones, then wash and put in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which put a little oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALT TOMATOES WITH YOUNG CORN
For pickling, select solid red with green tomatoes. Salting is produced in small oak barrels (25-50 l) or glass bottles. At the bottom of the prepared container, put black currant leaves, previously scalded with boiling water. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then in rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, interlayering each row of tomatoes with them.

Cover the tomatoes with corn leaves and cover with clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle, on top - a small load.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPES
Tomatoes intended for canning, peel, rinse, pierce in several places. Put spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONION AND CARROT
In a saucepan, put finely chopped onions, green tomatoes, chopped into slices, carrots, greens. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes are tender, add the crushed garlic.
Put in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Rinse medium-sized dense tomatoes, peel off the stalks, blanch in boiling water for half a minute, pre-pricked in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, add sugar and salt, pour over the tomatoes with boiling pouring, drain the pouring after 3-5 minutes, boil, repeat twice more. After the third bay, roll up the jar.

For a three-liter jar - 8-10 lemongrass leaves; for pouring - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.

DELICATE TOMATOES
Rinse the tomatoes, select the same size, blanch in boiling water for half a minute, put in a three-liter jar, add greens: lemon balm leaves, tarragon. Prepare a filling, in which add red currant juice, honey, salt.
Pour the tomatoes with a boiling solution, drain the solution after 3-5 minutes, boil again. Repeat two more times. After the third bay, roll up the jar, turn it upside down until it cools.

For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for pouring: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large dense tomatoes, cut into 4-6 pieces. Peel the onion and cut into rings. Put tomatoes and onions in jars, alternating layers (2-3 large onions will be needed for a three-liter jar). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with the gelatin solution and pour over the jars of vegetables. Sterilize three-liter jars for 20-30 minutes. Pour 1 teaspoon of vinegar before closing the jar with a lid.

For brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for a gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

Tomatoes with gooseberries
Sort the gooseberries, cut the tails, chop. Prepare the tomatoes by blanching them for half a minute in boiling water. Pour the prepared tomatoes with gooseberries, placing them in a three-liter jar. Boil the filling, pour the tomatoes with a boiling solution, pour the solution into a saucepan after 3-5 minutes, bring to a boil again.
Repeat two more times. Roll up the jar after the third time.

For pouring 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then make 2-3 punctures on top with a wooden stick, so that the peel of the tomatoes does not crack. Prepare a filling of apple juice, salt and sugar. Put the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling filling, quickly roll up and turn upside down until cool.
In the same way, you can cook tomatoes with onions, which are pre-cut into rings.

Garlic and onions are phytoncidal plants, so a one-time pouring is enough.
For pouring - 1 liter of apple juice, 50 g each of salt and sugar (for tomatoes with garlic), 30 g each of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Rinse green tomatoes of the same shape and size, make cuts with a sharp knife. Put a plate of garlic, a sprig of dill or parsley inside each tomato. Place carefully in prepared liter jars, pour over with hot marinade and sterilize for 20 minutes.

After that, quickly roll up the cans and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. tablespoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, undamaged fruits of any size and shape without stalks. To improve the taste, add carrots and parsley roots, onions to the caviar. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After that, pass all the components through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover them with clean dry lids and sterilize for 1 hour, then seal and turn upside down ...

For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

TOMATO CAVIAR
Bake the tomatoes, mince, add salt, pepper and onions, fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.

The sauce is made from mashed tomato mass, to which you need to add bay leaves, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTA
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.

Add another serving of tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes, until the mass boils, then drain the juice, pour it hot into bottles, heat the bottles for 25-35 minutes.
Cook puree and pasta from the tomato paste remaining in the saucepan. For mashed potatoes, it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Arrange in glass jars and sterilize for 30-40 minutes.

For 1 kg of ready-made puree or pasta - 3 tbsp. tablespoons of salt.

TOMATO JUICE WITH PULP
Ripe, you can also overripe, well-colored tomatoes, wash, peel and boil, then rub through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize at 90 ° C for 30 minutes.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

SPICY TOMATO SAUCE
Cook the crushed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, cloves. All this can be poured directly into the tomato mass or put in a bag and boiled in it, and discarded after cooking.

Pour hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly grated tomatoes - 150 g of granulated sugar, 20-25 g of salt, 0.5 g of peeled garlic, 0.5 g of black pepper, 1 g of allspice, 1.5-2 g of cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO-APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop the apples, chop the onion, remove seeds from sweet green peppers. Put all the products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, you can put ground ginger. Cook over low heat for about 2 hours. Cool, put in jars and tie. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. tablespoons of ground ginger.

TOMATO SPICE
Wash ripe red tomatoes, pour over with boiling water and mince together with peeled garlic. Wash horseradish and grate, mix with chopped tomatoes, add sugar, salt, vegetable oil and mix.
Put the prepared seasoning in small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, bell peppers, apples, red capsicum and mince. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. The best ones are washed and cut into 2-4 parts, the rest will be used to prepare the filling. Peel the bell peppers from the stalks and seeds, wash it, cut into pieces. Cut the eggplants into pieces and put them in salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends from green beans, then cut into pieces 2-3 cm long, wash. Dip the peppers and beans for 3-5 minutes in boiling water and then in cold water.

Prepare the filling: cut the tomatoes into pieces, boil them for about 10 minutes and rub through a colander or sieve. Salt the resulting mass and, stirring, bring to a boil. Put prepared peppers, eggplants, green beans in a saucepan with hot pouring and simmer for another 20-30 minutes over low heat.

In each jar, put chopped celery, parsley, then a layer of tomatoes, and on top - a layer of vegetables.
Cover jars and sterilize half-liter jars - 30 minutes, liter jars - 40 minutes.
For a half-liter jar - 125 g of tomatoes, 125 g of pepper, 75 g of eggplant, 25 g of green beans, 2-10 g of greens, 5 g of salt, 150 g of tomato sauce.

TOMATOES IN SUNFLOWER OIL
Put bay leaf, black pepper, onion cut into rings at the bottom of a liter jar. Then densely lay the red tomatoes with dense pulp, cut in half. Lay with the slit down. Put a few onion rings on top.
Pour the tomatoes with marinade, put in a saucepan with water and sterilize for 15 minutes, covered with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar, after boiling, add 3 tbsp. tablespoons of vinegar.

GREEN TOMATO SALAD WITH ONION AND PEPPER
Pour the tomatoes over with boiling water, cool, cut into slices and, combining with onion rings and strips of sweet pepper, mix. Add dill, salt, sugar, pepper to the salad, put it tightly in sterile jars, pour with boiling marinade and sterilize half-liter jars - 10 minutes, liter jars - 20 minutes, add vegetable oil at the end. Roll up the banks.
You can also add chopped grated cabbage to such a salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for the marinade - for 1 liter of water - 70 g of vinegar, 20 g of sugar, 50 g of salt.

PREPARATION OF GREEN TOMATOES WITH VEGETABLES
Thinly chop green tomatoes and onions, grate carrots on a coarse grater. Put vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9% vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it on the fire again. After boiling, cook for half an hour, stirring constantly. Put the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for the marinade - 300 g of vegetable oil, 200-250 g of vinegar, 300 g of sugar, 5-6 black peppercorns, 5-6 bay leaves.

JAM FROM TOMATOES
Take whole small, firm, unripe tomatoes, rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stem) and carefully remove the seeds so as not to touch the flesh. Put a slice of walnut into the resulting cavity. Pour stuffed tomatoes with semi-prepared syrup and leave for 5-6 hours.
Then cook until tender for about one hour. If there are no walnuts, you can cook tomato jam.

For 1 kg of tomatoes - syrup of 250 g of sugar and two glasses of water.

GREEN TOMATO JAM
Ingredients:
1 kg of green tomatoes, 1.3 kg of sugar, 400 g of water, 5 pcs. cloves, 6-8 g of cinnamon, 2-3 kernels of cardamom.

Preparation
Sort small green tomatoes, rinse with cold water, and then put in boiling water and cook for 10-15 minutes.
Drain the water, chill the tomatoes, transfer to a basin, pour hot sugar syrup, let stand for 2-3 hours, then cook for 20-25 minutes, remove from heat and soak in the syrup for 2 hours.

Repeat boiling tomatoes in syrup three times, then boil the jam until tender.
To flavor the jam, at the end of cooking, lower a gauze bag with cloves, cinnamon and cardamom into the basin at the end of cooking, and then remove the bag with spices.

JAM FROM GREEN TOMATOES
To make jam, you need to use small green fruits. Cut the tomatoes lightly from the side of the stalk and peel off the seeds. Then boil in three waters (after each boil, pour out the water and replace it with cold water). Strain the peeled tomatoes through cheesecloth and dip in the syrup.

Cook the jam until the syrup becomes the required thickness. A few minutes before removing from heat, put a teaspoon of citric acid in the jam, since when boiling tomatoes, no acid remains in them. You can add vanillin to the jam for flavor. Pour the prepared jam into jars, seal it hermetically and keep it turned upside down until it cools completely.

For syrup - for 1 kg of tomatoes, 1 kg of sugar and 300 ml of water.

TOMATOES IN SUGAR
Put currant leaves, allspice, cloves or cinnamon on the bottom of the barrel. On this layer - brown-pink or green tomatoes, sprinkled with sugar. And so in layers until 20 cm remains to the upper edge of the barrel. Make tomato mass from ripe tomatoes, mix with sugar and pour over the tomatoes.

For 10 kg of tomatoes - 4 kg of tomato mass, 3 kg of sugar, 200 g of currant leaves, 10 g of pepper, 5 g of cinnamon, salt to taste.

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 a few 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.

Your mark:

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

Sterilize the jar by steam or in another way. Boil the lid in water for about 2-3 minutes.



At the bottom of the container, put onion rings, carrot circles and small pieces of bell pepper, a sprig of carrot tops.



Wash the tomatoes very thoroughly, then put them in a jar.



To boil water. Pour hot water over tomatoes in a jar.



Leave them to infuse for 10 minutes.



After that, drain the water from the jar into the sink.



In a separate bowl, boil water with bay leaves. Leaves are needed for flavor. After they have boiled in water for 5 minutes, they should be removed.



Pour salt and sugar into a jar of tomatoes.



Add to the container: allspice peas, aspirin tablets, citric acid.



Pour tomatoes with prepared, hot water. Roll up the cover with a key.



Turn the jar upside down and wrap it with a blanket. Keep warm for 24 hours.



After that, put the jar on the bottom and lower it into the basement for long-term storage.



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:

1. 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.
2. Sterilize jars. Put seasonings, spices, garlic at the bottom of each (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).
3. Arrange the tomatoes almost to the very top.
4. To boil water. Gently pour it over the tomatoes. Now stand for 20 minutes.
5. Drain the water into one large container, add salt and sugar there. Boil again.
6. For the second time, pour over the tomatoes with a fragrant marinade. In jars, add a tablespoon of essences right under the lid.
7. 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 require 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:

1. The salting process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
3. Peel the garlic with horseradish, cut into pieces.
4. 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).
5. The water should be filtered, but you do not need to boil it (or boil and cool). Add salt to it, stir until the grains are completely dissolved.
6. Pour prepared tomatoes with brine, close with nylon caps. Leave the jars in the kitchen for a day to start the fermentation process.
7. 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:

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

The final 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:

1. 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.
2. Rinse tomatoes and peppers (hot and Bulgarian). Peel sweet peppers from grains and stalks.
3. Put a few peas of allspice, 2 cloves, and garlic in each jar.
4. Cut hot pepper into pieces, send to the bottom of the cans. Chop the bell peppers, also put on the bottom.
5. Now it's the turn of the tomatoes - just fill the containers to the top with them.
6. Pour the tomatoes with simple boiling water for the first time. Leave for half an hour.
7. Drain the marinade into a separate saucepan. Add salt and sugar at the rate. Boil the marinade.
8. Pour again into jars with tomatoes. Gently pour 2 tbsp each under the lid. l. vinegar. Seal.

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:

1. The pickling procedure is already known - prepare tomatoes and peppers, that is, rinse thoroughly. Remove seeds and tail from bell pepper.
2. Sterilize containers. Put pepper cut into pieces at the bottom, tomatoes to the neck.
3. Pour boiling water over. You can relax for 20 minutes or do other things.
4. Drain the water from the cans, which already smells pleasantly of bell pepper. Add salt. Add sugar. Boil.
5. Either pour the vinegar into the boiling marinade, or directly into the jars.
6. 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.
• Greens.

Algorithm of actions:

1. 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.
2. Then cut all the vegetables into circles. Rinse greens and chop.
3. Fold the fragrant vegetable mixture into a large enamel container. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
4. First, bring the salad to a boil over low heat. Then boil for half an hour over reduced heat with constant stirring.
5. During this time, prepare cans (8 pieces of half a liter) and lids - sterilize.
6. While hot, arrange the salad in jars. Top up with acetic acid (70%).
7. 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:

1. Tomatoes are prepared according to the classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage or dents.
2. Rinse the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
4. Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
5. Pour again, pour vinegar on top.
6. 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 very much. But, if the garlic is cut finely into such a rolling, 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) - 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:

1. First, prepare the tomatoes and onions, just rinse the first ones, chop them near the stalk. Peel the onions, then rinse.
2. Rinse the dill, leaves (if used) and hot peppers. Containers, of course, are sterilized.
3. 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).
4. Pour boiling water over. Wait 7 to 15 minutes (optional).
5. Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
6. 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:

1. 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.
2. 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.
3. Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or some carrots.
4. Prepare the marinade immediately with salt, sugar and vinegar. Pour the jars filled with vegetables. Cover with tin lids.
5. 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 fermentation, 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Rinse the containers thoroughly. Wash the tomatoes under running water.
2. 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).
3. Pour boiling water over.
4. After a while, drain the water, prepare the brine.
5. Pour the tomatoes over with hot brine. Top with mustard and vinegar.
6. Seal with a tin lid.

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

Ingredients:

• Tomatoes - 2 kg.
• Parsley and dill - in a small bunch.
• Sweet pepper - 1 pc. (you can have a half).
• Cloves, peppercorns.

Marinade:

• Salt - 2 tbsp. l.
• Sugar - 3-4 tbsp. l.
• Acetic acid - 1 tsp

Algorithm of actions:

1. Prepare vegetables, wash and sterilize jars.
2. Put seasonings on the bottom (dill with parsley, peppers with cloves).
3. Chop the tomatoes. Dip into the jar. Put greens and bell peppers on top again.
4. Pour boiling water over. For now, prepare a brine from 1.3 liters of water, salt and sugar.
5. Pour the jar with brine, pour in the vinegar essence.
6. Seal.

In winter, such a preparation, despite the fact that it is a snack, can become the queen of the feast.

We are waiting for your comments and ratings - this is very important for us!

Hello my dear readers. You canning according to my recipes and have asked for a long time how I close pickled tomatoes for the winter. Sorry, there were no photos. So I got together and, so to speak, captured the process.

I will describe, as always, several recipes, they are all similar, deserve attention and praise. Recently, I have been closing in 1.5 and 2 liter cans to open and eat once. Therefore, I use the recipe with marinade. I close it without sterilization, that is, I pour it 2 times with boiling water, the third time with marinade. Tomatoes turn out to be a little sweet, very tasty, just delicious and a great snack.

It turns out tasty if you add Antonovka apple slices. The taste is extraordinary. Try adding 1 diced apple to a 3 liter sample jar.

Which tomatoes to choose for conservation?

For blanks, small tomatoes are required, they should easily pass into the neck of the jar, fill it well with shaking. The peel on vegetables is quite dense, otherwise it will burst immediately from boiling water. For the same reason, overripe and soft tomatoes with dents are not suitable; it is better to put them on the sauce. But you shouldn't take greenish ones either. Tomatoes of different ripeness must not be covered together. There are recipes for green tomatoes.

There should be no signs of rot, gray spots and insect-eaten areas. One such fruit can ruin the entire jar.

The ideal variety for preservation is cream, and of one “caliber”. Canned cherries look beautiful in jars. It is not necessary to take only red tomatoes, the mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the cans and the tomatoes themselves. The safety of the blanks directly depends on the thoroughness of this procedure. If you preserve tomatoes without sterilization, then it is imperative to steam the jars and lids before laying the vegetables, if with sterilization, then it is enough to thoroughly wash the container with soda.

Pickling provides long-term storage due to two factors: vinegar and heat treatment. She needs to be given special attention.

The method without sterilization with double pouring with boiling water and holding is more suitable for three-liter cans and large quantities of conservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during heat treatment, it is enough to chop the vegetables several times near the “top”.

Ingredients

• 5 kg of tomatoes;
• 3 heads of garlic;
• 1 bay leaf for each jar;
• black peppercorns.

At your own discretion, you can add parsley, onion rings, bell peppers.

Which way I will not say for sure, it depends on the size of the tomatoes themselves and the cans. I got 4 cans of 2 liters each. The marinade was cooked from 3 liters of water.

To prepare the marinade for 1 liter of water:

• salt - 1 tablespoon;
• sugar - 3-5 tablespoons of sugar (I add 3, for more sweetness it will take 4-5 tablespoons);
• vinegar 9% - 50-60 ml.

Method number 1 without sterilization

The recipe is simple, but the tomatoes are delicious, you can't drag them by the ears. The workpieces will calmly stand in the closet or closet for a year. The main thing is that sunlight does not fall on them.

Method number 2 with sterilization

1. Distribute the spices over the washed jars and put the tomatoes tightly.
2. Boil the marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it over the jars. Cover, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a saucepan with water. At the bottom of the pan, be sure to put a towel and put jars of tomatoes. Pour hot water up to the level of the cans' hangers. Do not boil vigorously, or it may get inside them. Time to mark from the moment of boiling.
4. Gently remove hot cans from water, seal.
5. Place them upside down, cover them with a woolen blanket or something warm until they are completely cool for about a day.
6. You can then put it in your closet or cellar for storage.

Aspirin recipe

I know that it was closed this way back in Soviet times. And until now, many add aspirin when canning. This is my mom's recipe, proven over the years. And she was a good housewife, she cooked very tasty, she gladly received guests. It is sad to remember that she is no longer alive. There are only entries left in the culinary notebook.

Ingredients for each 3 liter can:

• 1 tablespoon salt
• 2-3 tablespoons of sugar;
• 60 ml of 9% vinegar;
• 1 tablet of aspirin (acetylsalicylic acid);
• 1 piece of bay leaf;
• 8 black peppercorns.

At your own discretion, add parsley, dill sprigs, hot peppers, onions, bell peppers.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. In this case, there is no need to pour boiling water over them several times. You only need to steam an empty container before filling, hold the sealing lids for a couple of minutes in boiling water.

1. Wash the tomatoes and prick with a toothpick near the stalk.
2. First, place a bay leaf and black peppercorns in each washed jar. Garlic cloves and herbs are optional.
3. Fill to the very top with the tomatoes, shaking the containers.
4. Boil water, you do not need to cook the marinade.
5. Add 1 table to each jar on top. spoon of salt, 2 or 3 tablespoons of sugar, pour 60 ml of vinegar 9%.
6. Attach 1 tablet of acetylsalicylic acid.
7. Pour boiling water over and then roll up. Check for oozing from under the cover.
8. Place the jars under the "fur coat" with the lids down for about a day. You can store it without a refrigerator for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with pleasant sweetness are an excellent appetizer for any dish. They taste like cask. There is no aftertaste from aspirin. They will help out on a holiday, complement the dinner. Be sure to try a new recipe and write your feedback in the comments, maybe someone will use your experience.