Hey! In the summer, one of the main things awaits us - preparation for the winter. And today we will harvest delicious and sweet pickled tomatoes. Prepared according to the recipes described below, this is exactly what you get.

Having opened the jar, its contents will scatter with a bang. And to do this you need to try a little. I think that you will succeed. Together we will analyze the method of marinating without sterilization.

Video - harvesting pickled tomatoes

Ingredients for a 3 liter jar:

For the marinade you need

• Black pepper - 3-4 peas
• Allspice - 2 peas
• Cloves - 1 piece
• Bay leaf - 1 piece
• Garlic - 1 tooth
• Hot pepper, dill
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Citric acid - 1 teaspoon or Vinegar 9% - 3 tablespoons

Recipe for pickled tomatoes with carrot tops - harvested for the winter

Here we have collected tomatoes. Some are in the garden, some have brought them from their dacha. And someone bought it on the market. We will roll up most of it in banks. List of ingredients at a minimum. In addition to carrot tops, we will add sugar, salt and vinegar. They will be sweet with us.

We will need:

Basic - tomatoes, carrot tops

Extra for brine:

• Water - 5 liters
• Sugar - 20 tablespoons
• Salt - 5 tablespoons
• Vinegar 9% - 2.5 shots (280 milliliters)

These products are enough for four 3-liter cans

Cooking process:

1. Wash well cans and tomatoes. Pour 5 liters of water into a saucepan. We put on fire. While it boils with us, take 4-5 carrot stalks. And we put it in each jar to the bottom.

Early tomatoes can crack when canned. It's okay, it won't affect the result in any way.

3. Meanwhile, the water boiled. Pour boiling water in a thin stream, gently slowly, so that the tomatoes do not crack and do not burn themselves.

And yet, always make sure that the bank is not cracked.

4. Cover with a lid. We do not sterilize metal covers. All the same, they are sterilized by steam with boiling water. Cover the jars with a rag. So letting go will stand 30 minutes.

We did not fill the banks full. So that they have enough water for everyone.

Cover the pan with a lid so that the water does not escape through the steam. As it boils, we put on a minimum heat. So it won't boil too much. add sugar, salt. Bring it to a boil again. Cover with a lid so that the salt and sugar dissolve well. And then add vinegar and immediately roll up the jars.

Now the marinade is ready. We pour it into the jars and immediately roll it up. Turn over and put in a dark, warm place and cover with a warm rag. Let them stand like this day.

Done. Now they can be stored in the silt in a dark, cool place. They are also perfectly stored in the apartment.

Yes, summer is hot. Both literally and figuratively. It is necessary not only to rest, but also to have time to make preparations. How without your favorite tomatoes. They decorate well both a regular table and a festive one.

Together we learned a recipe for very sweet and delicious pickled tomatoes for the winter. We studied methods without sterilization and quick preparation. It renders tomatoes go well with garlic and carrot tops.

If you liked the article, put the class and like. Share it with your friends and family. Leave your own comments. Maybe you have your own ways of seaming. Share your secrets. If you have any questions, I will be happy to answer them. Goodness and happiness to you!

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

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

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

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

Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to observe the recipe and sterility. Consider several options for preparing delicious tomatoes for the winter.

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

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

Products:

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

For the marinade you need to take:

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

How to cook pickled tomatoes for the winter?

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

To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. In the area of \u200b\u200bthe stalk, make a puncture with a wooden toothpick.

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

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

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

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

Pickled tomatoes for the winter are delicious: Sweet canned tomatoes

Having tasted the taste of this piece for the first time, the recipe will forever remain not only in memory, but also in the cookbook. Canning takes place without sterilization and does not require much time. Try covering a bright vegetable using the following method. Exit - 2 cans with a capacity of 3 liters.

Would need:

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

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

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

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

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

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

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

I suggest watching a video recipe for sweet tomatoes:

Pickled tomatoes with carrot tops: a snack for the winter

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

Products:

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

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

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

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

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

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

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

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

Products:

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

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

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

We turn to the preparation of the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt and sugar. Wait for complete dissolution.

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

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

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

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

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

Products:

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

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

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

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

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

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

Preservation can be times:

Green tomatoes in Georgian for the winter

Here is a very interesting recipe for green tomatoes in Georgian

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

Pickled cherry tomatoes for the winter - Delicious

We suggest considering the option of cooking small, tasty tomatoes in your own juice.

Products:

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

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

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

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

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

Pickled tomatoes with instant garlic for the winter

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

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

Products:

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

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

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

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

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

Still very tasty:

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

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

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

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

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

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

Ingredients:

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

Recipe:

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

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

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

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

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

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

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

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

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

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

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

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

Relevant - what to do with the harvest harvested in the country or ideas for homemade preparations to extend the summer. Of course, canned tomatoes for the winter in jars are a good way to preserve the summer harvest of vegetables.

Tomatoes are combined to taste with many products, spices and herbs, and the presented recipes will help you choose the most delicious recipe for canning tomatoes for the winter.

Canned tomatoes for the winter. Harvesting delicious and sweet tomatoes

How nice it is to open a can of tomatoes in winter. With meat - it is. It's easy to make sweet tomatoes for the winter.

Composition for a 3 liter can:

Tomatoes - 2-2.5 kg
Salt - 2 tbsp l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp l.
Celery greens to taste
Bay leaf - 2 pcs.
Allspice peas - 2-3 pcs.
Black peppercorns - 5-7 pcs.
Sweet pepper - 1 pc.
Onions - 1 pc.
Garlic - 3-4 cloves
Bitter pepper - to taste

Preparation:

My tomatoes, we select medium-sized fruits. We prepare spices, dill, bell peppers, onions, celery, garlic.

Canning tomatoes step by step

We put peppercorns, sweet peas, bay leaves, herbs, garlic, onions and peppers on the bottom of the jar.

We fill the jar with tomatoes.

Pour boiling water over and let cool slightly. We drain the water into a saucepan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. We boil and fill the jars with marinade, not forgetting to add 0.5 glasses of vinegar (3 tbsp. L.).

After the jars have been filled with marinade, we roll up the lids with a seaming machine. We wrap and put the sweet tomatoes to cool a little. Enjoy your meal!

Preservation of tomatoes for the winter. Recipe for 1 liter can

Composition for 1 liter can:
tomatoes - 1 kg
bay leaf - 3 pcs.
salt - 1 tbsp. l.
black peppercorns - 5 pcs.
drinking water - 1 l
garlic - 3 cloves
greens to taste

Preparation:

Choose small tomatoes. Tomatoes should be washed well and chosen to be of approximately the same size without defects if possible.

Next, we prepare the brine. Pour a liter of water into a saucepan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. Then you can pour it into banks.
We take pre-sterilized jars and lids.

We spread peeled three cloves of garlic and a bay leaf on the bottom of the jar. Then put as many tomatoes in the jar as will fit in the jar. And pour the resulting brine on top. Optionally, add one teaspoon of vinegar (70% solution).

Then roll the cans and turn upside down. So you need to leave it overnight.
You can store it both in the refrigerator and in a regular cabinet. Successful blanks. Enjoy your meal!

Canned tomatoes for the winter. Delicious recipe with red currants

Composition for two 1.5 liter cans:
Tomatoes - 2 kg
Red currant - 150 gr (on twigs)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Cloves - 4 pcs.
Sweet peas - 6 pcs.
Black peas - 6 pcs.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp l.
Vinegar 9% - 2 tsp
Water - 1.5 l

Preparation:

Rinse the tomatoes in cold water. Wash sprigs of red currants in cold water.
Sterilize cans and iron lids. Rinse currant leaves, dill, bay leaves. Peel the garlic.

Put black pepper, allspice, cloves, bay leaves, dill umbrellas and black currant leaves on the bottom of sterilized jars.

Fill a jar with tomatoes, currant sprigs between them.

Boil water and pour boiling water over the tomatoes, close the lids. Leave on for 5 minutes.

Drain the jars. For the marinade, add salt, sugar to the drained water, bring to a boil. Pour marinade into jars.

Add 1 tsp. 9% vinegar, roll up cans, turn over and wrap.

Enjoy your meal!

Pickled green tomatoes with mustard

An easy and quick recipe for pickled green tomatoes.
Composition:
green / milk / brown tomatoes - 1 kg
sugar - 3 tbsp. l.
salt - 1 tsp.
black and red pepper - 0.5 tsp each.
coriander - 1 tsp
mustard - 1 tsp
garlic - 2 to 5 cloves
vinegar 9% - 50 ml
vegetable oil - 50 ml
greens

Preparation:

Choose small, green, brown or even dense red tomatoes. The most delicious are the so-called "milk" tomatoes, which did not have time to acquire a red color, but they will not be sour, since they have already passed into the middle stage of fruit ripeness.

We wash the tomatoes, at the same time carefully sort through them, discard all that did not fit.

Now the remaining tomatoes need to be cut into even quarters or into 6-8 pieces if the tomato is too large.

Pour salt and sugar into the middle of a bowl of tomatoes. Stir the tomatoes in the sugar-salt mixture and wait a little until all the crystals dissolve.

Season the tomatoes with spices, in our case, hot red pepper and freshly ground aromatic black and ground coriander. Choose a set of spices / herbs at your discretion.

Add the most intriguing ingredient to tomatoes - hot mustard. It will perfectly complement all the spicy ingredients with its burning taste, refresh the dish and make it more piquant. Mix.

Squeeze out the garlic, mix again.

Add any fresh herbs. Mix with herbs.

Pour vinegar and oil into the tomato mass, mix completely.

We put green tomatoes under oppression for a day and leave them in the kitchen. Then we transfer it to the refrigerator along with the marinade in a jar.

Enjoy your meal!

Tomatoes for the winter in their own juice

Composition for 3 pcs. 700 g cans:
Tomatoes saucepan 2.5 L chopped tomatoes
3 tbsp. l. salt
2 tbsp. l. Sahara

Preparation:

We wash the jars well and sterilize them in a pot of water or in the microwave. We put the washed, wet cans for three to four minutes at full power.

Next, we wash the tomatoes well, preferably small in diameter and the same size.
We put the tomatoes in jars.

Cut the rest of the tomatoes into slices and put on medium heat.

Bring the tomatoes to a boil and cook for 7-10 minutes. From laying a tomato to boiling and the end of cooking, it will take about half an hour for a given volume.

Filter the resulting mass through a fine metal sieve.

Put the resulting tomato juice on the fire again, boil it, add salt and sugar. They can be added to taste, since someone loves tomatoes sweeter, and someone else, on the contrary, is saltier.

Fill the tomatoes in jars with the resulting juice and close them tightly with lids, which also need to be boiled beforehand. Or roll it up.

Initially, the recipe did not indicate the addition of vinegar, but pour 1/3 teaspoon into each jar.

Store tomatoes in the refrigerator. They are eaten very quickly, the juice goes well into soups, gravy and is delicious in itself, like tomatoes. Very tasty with fried potatoes or just with bread. Enjoy your meal!

Recipe for a delicious preparation: tomatoes for the winter under the snow with garlic

At the time of homework, housewives will need a recipe for tomatoes with garlic "under the snow" for the winter. They taste like tomatoes in their own juice, because the aftertaste of vinegar and garlic is not felt at all.

Composition:
Tomatoes
Brine (for 1.5 liters of water):
100 g sugar
1 tablespoon salt
1 tablespoon vinegar (essence)
1 dessert spoon of garlic in a 1.5 liter jar of tomatoes
1 tablespoon of garlic in a 3 liter jar of tomatoes

Preparation:

Jars and lids for pickled tomatoes with garlic are sterilized. Tomatoes are washed, laid out in clean jars, without any spices.

Jars of tomatoes are poured with boiling water, covered with lids on top and left for 10 minutes. During this time, the garlic is prepared.

The water from the cans is poured into a large saucepan, its volume must be measured and a brine for delicious pickled tomatoes is prepared from it, adding sugar and salt. This marinade is boiled and then vinegar is added.

Before pouring boiling brine over the tomatoes, put the grated garlic into the jars. Squeeze out the remnants of garlic that can no longer be grated with a garlic press. Apart from garlic, no other spices are used.

According to this recipe, pour tomatoes with garlic with boiling brine, tighten with metal lids.

Turn jars of tomatoes in garlic sauce. "Tomatoes in the snow" for the winter should be wrapped up until they cool completely. Try this recipe for homemade "Tomatoes in the Snow" with garlic. Enjoy your meal!

Canned tomatoes for the winter with bell pepper

Tomatoes are delicious and aromatic. The brine is drunk quickly. 4 liters of water is enough to fill in two 3-liter and one 2-liter cans.

Composition for one 3-liter can:
tomato
2 bell peppers
a bunch of dill (seeds)
2-3 grains of bitter pepper
1 light pepper
1-2 cloves
3-4 bay leaves
5 cloves of garlic
1 onion
horseradish greens
horseradish root
3-4 cherry leaves
For 4 liters of water:
0.5 cups salt
1 cup of sugar
1 cup vinegar 9%

Preparation:

Wash all ingredients well.

Chop the herbs, peel the garlic and onion.

Put herbs, garlic and onions in sterile jars. When stacking tomatoes, place peeled and halved bell peppers between them.

Pour boiling water over the jars. Let stand for 30 minutes. Then drain the water. Bring to a boil again, adding salt and sugar. Pour in vinegar carefully.

Pour the tomatoes with hot brine and roll up the lids.
Enjoy your winter evenings!

Canned tomatoes for the winter

Composition:
tomatoes - full cans
salt - 3 tsp
granulated sugar - 4 tbsp. l.
water - 1 l
vinegar 9% - 1 tsp
sweet peas - 1 pc.
cloves - 1 pc.

Preparation:

We take selected tomatoes.

We sterilize the jars. A metal mug with water, like the water boiled, put the jar on a hanger and wait for it to fully warm up. And so all the banks. As soon as they are ready, we begin to put the tomatoes in the jars. And fill the lids with boiling water.

We lay the tomatoes completely, as tightly as possible. Now we are preparing boiling water. As soon as the water boils, fill in all the cans. When the turn comes to the last, the first one can already be poured out. In general, they should stand in boiling water for 10 minutes.

Now we cook the brine. The calculation is based on 1 liter. Pour water into a saucepan. When it has practically boiled, add sugar and salt. It will boil for a few minutes.

Now we pour the brine into the jars. Add cloves and peppercorns, vinegar. And we close the banks.
As a result, we get very tasty tomatoes. Enjoy your meal!

Canned tomatoes for the winter - the most delicious recipe with grapes

Composition for one can (800-900 ml):
Salt - 1 tbsp l. (no top)
Sugar - 2 tbsp. l.
Apple cider vinegar 6% - 1 tbsp l.
Garlic - 1-2 cloves
Shallots - 1 pc.
Grape leaf
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small bunch
Sweet pepper - 0.5 pcs.
Tomatoes - how many will fit in a jar

Preparation:

Put a grape leaf at the bottom of a clean jar, cut the garlic and onion. Then we cut the pepper, you can add a spicy one.

We put bay leaf and dill.

Then place the tomatoes tightly. We put the kettle on to boil, this is in the event that you do not have many cans, if you have a lot, put a saucepan.

Pour boiling water to the very top of the jar and close the lid. Let's leave for 8-10 minutes.

Then pour water into a saucepan, put on fire. Add salt and sugar. Pour vinegar into the jars and cover with a lid.

When the brine boils, pour the tomatoes a second time and roll up the lids, turn it upside down and cool.

Enjoy your meal!

Pickled tomatoes "Lick your fingers"

No wonder this is the name of the recipe - "Lick your fingers" tomatoes have a completely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Having tried these canned tomatoes and onions in the winter, you will lick your fingers!

Composition for 5 cans with a capacity of 1 l:
Red tomatoes - 2-3 kg
Dill greens - 1 bunch
Parsley greens - 1 bunch
Garlic - 1 head
Onions - 100-150 g
Vegetable oil - 3 tbsp. l.
For the marinade (for 3 liters of water):
Salt - 3 tbsp l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 glass
Black pepper - 5-6 pcs.
or Allspice - 5-6 pcs.

Preparation:

Wash the tomatoes thoroughly.

Peel the onion and cut into rings.

Steam the jars over a boiling kettle or in the oven.

Chop the herbs finely.

Peel the garlic, cut large cloves.

Put chopped herbs, garlic on the bottom, pour in 3 tbsp. l. vegetable oil.

Then place the tomatoes and onion rings. Lay in layers.

And so on until the entire bank is full.


Prepare the tomato marinade. For 3 liters of water (about 3 three-liter cans): 3 tbsp. tablespoons of salt, 7 tbsp. tablespoons of sugar, allspice, bitter pepper, bay leaf.

Boil everything, then pour in 1 glass of 9% vinegar. Pour tomatoes in jars with a not very hot marinade (about 70-80 degrees).

Leave to sterilize for 15 minutes. Then roll up the cans and turn them over until they cool.

As a result, you really get tomatoes - "lick your fingers"! Enjoy your meal!

Canned tomatoes for the winter in jars

Composition for a 2 liter jar:

tomato
horseradish leaves
currant leaves, cherries (for a 2 liter jar - 3-4 pieces each)
dill umbrella (for a 2 liter jar - 2-3 pieces)
garlic (for a 2 liter jar - 5 cloves)
cloves, peppercorns, allspice (for a 2 liter jar of each type of seasoning, 6-7 pieces)
For brine for 1 liter of water:
salt - 1.5 tablespoon
sugar - 3 tablespoons
acetic acid 70% - 1 tsp.
A 2-liter jar requires an average of 1.2 liters of brine

Preparation:

For the preparation of canned tomatoes, select medium-sized ripe fruits, but not overripe, so as not to fall apart during conservation. In addition to tomatoes, garlic and herbs are required - dill branches, cherry and currant leaves and horseradish leaves.

And also cloves, peppercorns and allspice.
Wash the tomatoes thoroughly, prick with a toothpick. We sterilize jars and lids over steam.

All spices and leaves are thoroughly washed, you can pour over boiling water.
Boil 2 pots: water in one, brine in the other.

We put greens, spices, tomatoes in sterilized jars, try not to throw them, but fold them neatly. We put everything in a mix, in layers. Cut the garlic in half.

We put the tomatoes not up to the very neck, we leave a little space.

Fill with boiled water and let stand for about 5-7 minutes. At this time, we prepare the brine: add sugar and salt to boiling water. We put spoons without peas, but of course, sugar and salt from different manufacturers can be either sweeter or saltier (the smaller, the more salty). Taste it. The brine should be more sweet than salty, but not sugary, a drop of salinity should be present in it.

We drain the water from the cans (we do not use it for the brine, only for the first fill). Fill with brine, acetic acid on top. We twist, turn over for a short time.
The taste of the tomato is amazing, moderately spicy, pleasant sweet and sour. Leaves give flavor to tomatoes, by the way, the more, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general, the aroma from all the seasonings is magical! Happy preparations and bon appetit!

On a note
Each tomato, before being sent to the jar, is recommended to pierce with a toothpick or a sterile needle in the area of \u200b\u200bthe stalk. This is to make the tomatoes soak faster and better in the brine, and to make the tomatoes less likely to burst in the water.

Canned tomatoes with carrots and onions

The taste of the tomato turns out to be sweetish, and the vegetables give them a special aroma. There is very little vinegar in this recipe, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and pouring is also used. The recipe is given for a 3 liter jar.

Composition of instant lightly salted tomatoes for a 3 liter jar:
Tomatoes
Carrots - 2 pcs.
Bulb onions - 2 pcs.
Garlic - 4 teeth.
Bulgarian pepper - 1 pc.
Sugar (filling) - 3 tbsp. l.
Salt (fill) - 1 tbsp l.
Vinegar (9% filling) - 1 tbsp. l.
Allspice
Black pepper

Preparation:

Cut the carrots into strips or grate on a Korean grater.

Cut the onion into rings or half rings. Pour boiling water over the vegetables and cover with a lid for 10 minutes. This is necessary so that the carrots warm up well and everything goes without explosions. The water can then be used for filling. Cut the bell pepper into strips.

Put the spices in a clean jar, then carrots, onions and bell peppers, and then as many tomatoes will fit. Fill everything with boiling water, cover with a lid and let stand for about 10 minutes. Then pour the water into a saucepan, add salt and sugar there. Bring to a boil, remove from heat, pour in vinegar.

And fill the tomatoes with brine. Roll up the lid, turn over and wrap until it cools. Enjoy your meal!

Harvesting for the winter the best grandmother's recipe

Composition:
For 4 glasses of well water:
Granulated sugar - 1 glass
Salt - 2 tsp (not iodized)
Black peppercorns several. peas
Cinnamon - a small piece (~ 1 cm) or a pinch
Carnation - 3 - 4 buds
Bay leaves - 1-2 per can
Acetic essence - 1 tsp. for a 3 liter jar

Preparation:
Put peppercorns, cloves, cinnamon, lavrushka, sugar and salt on 4 cups of well water. Bring to a boil and dissolve sugar and salt, cool until warm. Put the washed tomatoes in clean jars, pour over the marinade and sterilize at the rate of:
1 liter jar - 7 minutes
2 liter - 10 minutes
3 liter - 15 minutes
Add vinegar essence at the last moment.

Roll up. Turn upside down with pockets until it cools. Enjoy your meal!

I wish you successful blanks! Enjoy cooking! If you liked the article and found it useful, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, check out my blog more often for new recipes.

Over and over, everything ripens in the garden. It is quite difficult to cope with so many vegetables, because in addition to home and garden, many have jobs. Making time for recycling is difficult. But what can you do. Vegetables will not lie for a long time, otherwise they will simply deteriorate and we will throw them away. Therefore, you need to quickly preserve them.

Today we will consider how to do this quite simply. In addition, I will tell you recipes for different volumes of cans. There can be as many recipes as you like and they all differ from each other. Or somewhere there is more sugar, but in another salt. And this is all from the fact that how many people - so many ways.

I have a few favorites in my family that we make from year to year. Recently we have already done on them. For example, or simply. There have also been methods for crunching crunchy. I think many will appreciate them and, having tried them once, want to repeat them next year.

Here I have collected recipes that differ from each other. But at the same time, they are united with each other in that they always turn out to be the most delicious. So enough talk, let's get down to business!

This is perhaps the most delicious way of harvesting. What could be better? After all, you don't just eat such a yummy, but you can say instantly. As tomatoes are eaten, so the juice itself is drunk without a trace. This jar can be opened to any table. They are also added to any dish, both ready-made and during preparation. We will do it in liter jars.

Ingredients:

• Small tomatoes - 0.5 kg.;
• Large varieties of tomatoes - 500 - 600 gr.;
• Salt - 0.5 tbsp. l .;
• Sugar - 0.5 tbsp. l .;
• Cloves - 2 pcs.;
• Bay leaf - 1 pc.

Preparation:

1. First of all, we need to make juice from large tomatoes. We wash them and cut them into several parts. Either we twist them in a meat grinder, or use a blender to grind them into tomato puree. Pour into a saucepan and add salt and sugar. We put on the stove and boil for 10 minutes.

It is best to use overripe tomatoes for juice. So it will have a richer taste.

2. Wash the cans, and fill the lids with boiling water for 5 minutes.

3. Small fruits must be prepared before being placed in a container. Of course, we also wash them thoroughly under running water. In the place of the stalk, we make several punctures with a toothpick or fork. You can also use a knife. This will prevent the tomatoes from cracking. We put them in the jar as tightly as possible, just do not press hard so that they do not crack.

It is better to put fruits of the same variety in each jar. After all, they have a peel of the same thickness, which means they will be salted in the same way.

4. Pour boiling water into a jar with tomatoes. We try to hit the fruit, not the jar. Pour to the very neck and cover with a lid. Leave to warm up for 10 minutes.

5. The juice is almost ready, even cooled down a little. We put spices in it: cloves, peas and bay leaves. Boil again, and at the end of the seasoning, take out. But to make it easier, it is better to put them in a rag or gauze bag and tie them up. Boil the brine with it, and later just take it out.

6. Drain the water from the container and pour in the already hot tomato juice. We twist the lid and turn it over. We put on a soft mat and cover with a "fur coat". We leave it that way until they cool completely.

Such yummy is stored in a cool dark place. It can stand for a whole year, but we do not stay long.

We roll tomatoes with citric acid into a 3 liter jar:

Many opponents of acetic acid. But there is a great alternative - lemon. With her, preservation is great for more than one year and it tastes just fine. Only the recipe will be for a large volume of cans. If you use less, then, accordingly, the proportions of products also take less.

Ingredients:

• Tomatoes - 2 kg.;
• Onions - 1/4 pcs.;
• Bulgarian pepper - 1 pc.;
• Garlic - 2 teeth;
• Black peppercorns - 6 pcs.;
• Cloves - 2 pcs.;
• Cherry leaf - 6 pcs.;
• Salt - 1.5 tbsp l .;
• Sugar - 3 tbsp. l .;
• Citric acid - 1 tsp;
• Water - 1.5 liters.

Preparation:

1. Wash the container well with baking soda or detergent. It is not necessary to sterilize them. It is best to pour boiling water over the lids for 5 minutes. We also rinse vegetables and herbs.

2. At the bottom of the jar we put part of the onion, but it is possible and whole, just be sure to cut into pieces. We do the same with pepper. I decided not to divide it into parts for beauty. And don't forget about garlic. To grind or not to grind is your business, but he will still give his taste. We throw off the cloves and peppercorns, and also cherry leaves. If they are not there, then replace them with laurel (3 pieces). Then we lay the tomatoes to the very top.

3. Fill with boiling water and cover. Leave for 5 minutes then pour back into the pot. Add salt, sugar and citric acid there. Boil for a few seconds and immediately pour the brine into the tomatoes. It is best to let the marinade run a little over the top. We roll up the lid and put it upside down under a warm blanket for 12 hours.

Such a workpiece is stored even at room temperature. This can be a closet in an apartment or a dark place under the bed.

Sliced \u200b\u200bcucumbers and tomatoes in a liter jar:

Have you ever tried a mixed vegetable? Isn't it incredibly tasty? I really love such a preparation that sometimes my daughters and I run into a fight to a bank of such yummy. I am sharing with you a recipe that my wife uses every winter. Therefore, you can safely do it and you will not regret it.

Ingredients:

• Tomatoes - 2 pcs.;
• Cucumbers - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• Onions - 1 pc.;
• Garlic - 1 tooth;
• Black peppercorns - 5 pcs.;
• Allspice peas - 3 pcs.;
• Sugar - 3 tbsp. l .;
• Salt - 1 tbsp l .;
• Vinegar 70% - 1 tsp;
• Water - 500 ml.

Preparation:

1. All vegetables are washed and cleaned. Cut them into circles. If very large, then you can use slices.

2. We also rinse the jars and pour boiling water over the lids. We will not sterilize anything, since we will do this with the contents.

3. At the bottom of the container we throw grains of allspice and black. You can also use a mixture. And now we will lay vegetables in layers: onion, cucumber, tomato, pepper, garlic. Although the layers can be in any order. If the jar is not full yet, then we repeat.

Try to take vegetables of different colors, then the assortment will be more colorful.

4. Pour water into a saucepan and add salt and sugar. Boil for one minute and then pour into vegetables. Cover the top with a lid and place in a larger saucepan. Pour warm or hot water there up to the shoulders of the jar. Bring it to a boil and when it starts bubbling, set it for 15 minutes. During this time, the contents are thoroughly sterilized.

5. We take out the flasks with special tongs or an oven mitt. Pour vinegar into it and immediately roll up the lids. We check for leaks. If everything is in order, then we remove them under the blanket.

If it drips from under the lid, then it should be rolled again with a typewriter, or opened and rolled up on a new one.

Such yummy food does not stagnate for a long time. It is stored even in the closet, even in the cellar.

How to roll up sweet tomatoes for the winter:

We in the family prefer sweet preparations more. But we do not refuse the one in which there is less sugar. It's just that the tomatoes are very good and the taste is more pronounced when we put more sand. In winter, open a jar and a bite of potatoes, mmm! The recipe is universal. You can cook in a three-liter jar or in a liter, just take 3 of them.

Ingredients:

• Tomatoes - 2 kg.;
• Salt - 1 tbsp l .;
• Sugar - 8 tbsp. l .;
• Bay leaf - 3 pcs.;
• Dill umbrella - 1 pc.;
• Horseradish leaf - 1 pc .;
• Black peppercorns - 1 tsp;
• Vinegar 9% - 100 ml.;
• Water - 1.5 liters.

Preparation:

1. Thoroughly wash the tomatoes. In the place of the stalk, we make punctures with a toothpick or knife. We lay out immediately on clean cans to the top.

2. Fill them with boiling water and cover with lids. We leave for 10 - 15 minutes. Then pour the liquid back into the pan.

3. Add salt, sugar, pepper, dill and bay leaves and horseradish. We boil and add vinegar just before turning off. All the greens can now be pulled out, we no longer need them.

4. Pour the brine into cans. We roll up the lids and turn them over. In this position, we put it under the blanket until it cools completely.

Recipe for rolling tomato slices:

Someone deliberately does not plant small varieties of tomatoes. And there are those who prefer only large ones. You can make an excellent workpiece out of them. Only small banks will fit one or three of them. And when you cut, then all five. In general, it turns out very tasty and they fly away one or two times!

Ingredients per 1 liter can:

• Tomatoes;
• Dill umbrella - 1 pc.;
• Garlic - 2 teeth;
• Allspice - 5 pcs.;
• Cherry leaf - 3 pcs.;
• Bitter pepper - to taste;
• Water - 500 ml.;
• Salt - 0.5 tbsp. l .;
• Sugar - 1.5 tbsp. l .;
• Vinegar 70% - 1 tsp

Preparation:

1. Prepare the container in advance. It needs to be washed and dried. we do the same with herbs and vegetables.

2. At the bottom of the jar, put an umbrella of dill, cherry leaves, garlic, cut into halves, and hot pepper. You can add it as you wish, since not everyone likes spicy. Then add allspice.

3. Now let's get to the tomatoes. They need to be cut into two or four pieces. It depends on what size your tomatoes are. We put them there to the very top.

4. Pour water into a saucepan and add sugar and salt there. We put on fire and boil. Then pour hot into the jar.

5. Put a cloth on the bottom in another pan and put a full jar on it. cover it with a lid. Pour warm water around it up to the shoulders. Light the fire and bring it to a boil. When the liquid is bubbling, we detect 20 minutes.

6. Over time, we take out the bottle and pour vinegar into it. roll up the lid and put it under the fur coat.

I also want to bring to your attention a video in which the author will talk about how to roll up green tomatoes. After all, always at the end of the summer season, this is usually the end of August or the beginning of September, we clean the garden and pluck unripe tomatoes from the bushes. It is impossible to keep warm for a long time, as they begin to rot. Therefore, it is a simple and convenient way to use the results of our work in much larger volumes. And throw them away as little as possible.

How do you like the way? I think worthy of our attention. I will definitely make several jars of green tomatoes on it. And in winter, taking out this one, we will remember the summer. Also pay attention to all the other recipes that I told you today. After all, they are all quite simple, but delicious! Now I say goodbye to you, see you soon!

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 everything 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 ground tomatoes 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 them 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 sweet peppers, cut the tails and peel them of partitions and seeds. Cut them into half rings. Rinse the greens, dry 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. Place 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 also grind it in a meat grinder. 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. Peeled garlic, squeeze through a garlic press.

2. Grind 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, close 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 teaspoon 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. Peel 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 cores 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 a 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 readiness, pour in the vinegar and put it in sterilized jars. Turn the preservation upside down and cool it, 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 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. We cut out the tails of sweet and hot peppers and clean the vegetables from the inside. Cut in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.

2. Twist all vegetables with a meat grinder, put them in an enamel container and combine everything well. Add loose ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in vinegar and put it 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 of 9% vinegar;

100 g of garlic.

Cooking method

1. Wash the plums, cut in half and remove the pit. 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 loose 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 the 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.