Tomatoes in own juice with horseradish - Another recipe for canning tomatoes. So my mother-in-law's tomatoes usually close; they turn out to be a little sharper and more savory than regular ones, and of course, they are also very tasty.
Ingredients:
For canning tomatoes in their own juice with horseradish, you will also need a plastic lid with holes for draining, jars (1, 2 or 3 l), screw or conventional lacquered lids; If you use conventional covers - zakatochny key
Cooking:
Tomatoes in their own juice for the winter - the best and delicious recipes: just yummy fingers! it tasty snack Tomatoes easily and easily diversifies your holiday table. Cooking tomatoes in a tomato is easy and you will need very little food. Our collection contains only the most best recipes useful workpiece for winter. All the recipes for pickled tomatoes for the winter in their own juice are so delicious that you will just kiss your fingers. In addition, easy to prepare. Write down, rather, not to lose!
Ingredients:
Approximate exit finished product 6 liters
How to cook:
So, we need 2 types of tomatoes. These are well ripened tomatoes, from which we prepare tomato juice. As well as dense fleshy tomatoes, which we will put in bottles. It is better to opt for small and smooth tomatoes.
Carefully wash the tomatoes intended for the bookmark. Clean and dry tomatoes tightly in sterile jars.
It is convenient to use 2 or 3-liter bottles, although you can roll up in a smaller container. At the time we cover the banks with sterile covers.
Tomato juice can be cooked in a juicer or a juicer, or you can by the old, as they say, “old-fashioned” method.
What you should not do is use ready-made juice even good manufacturers and the more tomato paste. Do not pollute a fresh ecological product with ingredients already in industrial processing. In the end, you roll up tomatoes for yourself, for your family, it means everything should be only natural !!!
So back to cooking tomato for canning. To do this, ripe tomatoes no less carefully wash, and then cut into large pieces. Cook the sliced tomatoes in an enamel pot until they are soft. We cover the pan with a lid so that the tomatoes quickly make juice.
Tomato paste is passed through a sieve to remove seeds and tomato skins.
Be sure to measure the amount of juice obtained. The volume varies depending on the variety and the degree of ripeness of the tomato.
For each liter of tomato juice, add one tablespoon of salt (without top) and one and a half tablespoons of sugar
Tomato juice boil for 15 minutes.
Hot, literally boiling juice gently pour the banks with tomatoes for the winter. Again, cover with lids and set to be sterilized. 2-liter bottles sterilized for 30 minutes, liter 15 minutes.
Tightly roll up the banks, turn the lids down. Preservation is desirable to wrap to cool. That's all, tomatoes in tomato juice are ready.
A very simple and practical recipe for pickled tomatoes, which can be used in large, soft and slightly crushed tomatoes.
What is needed for cooking:
On the 3-liter jar is two kilograms of tomato and a liter of tomato juice
.Tomatoes in their own juice for the winter - step by step recipe with photo:
Ingredients:
Cooking:
Juice tomatoes from the stalks, rinse, mince. Rinse the remaining tomatoes, chop a toothpick around the stem in 3-4 places. Rinse and sterilize cans and covers.
At the bottom of the cans, put dill, peppers, garlic, greens (you can also add horseradish, cloves to taste, etc. - who likes what);
Put tomatoes in a jar tightly and pour boiling water over the head.
As soon as the banks cool down, to the state when they can be safely taken by hand, drain the water and pour boiling water a second time.
Bring tomato juice to a boil with added sugar and salt (since all tomatoes have different degrees of acidity, then, if necessary, try and add either salt or sugar, the taste should be saturated).
One by one bank pour the cooled water and fill with boiling tomato - immediately tighten the hot lids tight.
Banks flip on a towel and cool.
Ingredients:
How to cook tomatoes in the tomato without the skin for the winter - a step by step recipe with a photo:
Products that are needed for cooking
We prepare tomatoes for laying in banks: we make a cross-shaped cut on one side of small tomatoes and pour boiling water on it. Reserve for a minute
Peel off tomatoes
Boil lids (5-10 minutes)
Wrap the teapot spout with a cloth, bring the water in the kettle to a boil and put the jar on the spout. Sterilize with hot steam for 3-5 minutes
Unfolding small tomatoes (without skin) in banks, and large interrupt the blender in mashed potatoes
If you want to pour tomatoes pure juicewipe clean tomato puree through a sieve or pass tomatoes through a juicer
Bring tomato sauce to a boil
Add spices, salt and sugar
spices can be put directly into the jar (on a 0.5 liter jar: cloves - 2 pcs., bay leaf - 1 pcs., allspice - 3 pcs.)
salt and sugar are put in tomato puree to taste. Do not feel sorry for salt and sugar - mashed potatoes must be saturated.
Boil tomato puree on low heat for 3-5 minutes
Fill tomato puree cans with tomatoes
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Roll up. Tasty Tomatoes ready for winter!
Tip: if you use a jar with a lid (as in the photo), then canned food is better to sterilize further
The composition of the recipe:
Cooking:
Tomatoes wash and reassemble, separating the damaged fruit. Wash greens and chop finely. Cut the tomatoes for the juice and put in a saucepan.
Bring to a boil, then add the greens, and, stirring occasionally, simmer for 20 minutes until the tomatoes are soft.
In the boiled tomato mass, it is necessary to separate the cake from the juice using a sieve or a special device.
Chop small tomatoes with a fork or toothpick so that they won't crack when preserved.
Place them tightly in prepared sterilized jars, add 2 pcs. Each. bitter pepper, pour hot water, cover with lids and leave for 20 minutes.
Bring the tomato juice to a boil again, add sugar, salt and mix. Then, one by one, pour water from each jar, cover with tomato, cover with a lid and roll it up.
Roll up the cans with tomatoes in the tomato turn over, wrap. After the banks cool down transfer to storage before the onset of winter.
Greetings to you, dear friends! Season billet tomato in full swing, and it's time to cook delicious pickled tomatoes for the winter. This year I was going to cook pickled tomatoes for the winter in pots. But this summer we stayed with the daughter at the grandmother, and she advised me to cook pickled pickled tomato fingers.
Says everyone on the street are preparing these pickled tomatoes with vinegar, and do not like the good proportions of the marinade. My grandmother is a notable "conservative", knows a lot, and still knows a lot, so I trust my grandmother's experience and taste unconditionally. Grandma suggested that the pickled tomatoes for the winter “yum fingers” correspond to their name, it is necessary to add parsley “in all forms” in the jar with tomatoes: greens, stems, root.
She says that cucumbers “love” dill, and tomatoes “love” parsley. Therefore, dill should not be added to tomatoes, only parsley. Looking ahead, I will say that the recipe of pickled tomatoes for the winter is “yummy fingers” without sterilization, with a triple fill. The following proportions tomato and marinade enough for a three-liter jar, so count the products for preservation correctly. If you are still interested in how to pickle tomatoes in the banks for the winter, then go to the kitchen!
Ingredients:
Marinade:
Cooking pickled tomatoes for the winter begins with the preparation of cans. Banks wash and sterilize in any convenient way. Lids can also be boiled beforehand in boiling water. Next, the most “labor-intensive” part of the recipe for pickled tomatoes for the winter is “yummy fingers”: prepare “tasty” additions to our pickled tomatoes.
We clean and chop carrots, horseradish root, parsley root, do not forget about garlic, parsley, black peas and hot pepper. At this stage, we will also not be superfluous to put water on the stove to bask.
Then turn tomato: pre-wash the tomatoes in running water, and then put in jars. Banks need to shake in the process so that the tomato fits as much as possible. But in no case do you need to press the jar of tomatoes, otherwise they will crack in the process of preservation.
Now we fill the cans with tomatoes with boiling water - this will be our first fill.
Withstand the jars with the first cast of 20 minutes, and then pour into a separate pan, preferably with a volume mark in liters, in order to understand how much we need to cook the marinade. We save water from the first pouring, we will prepare marinade on its basis.
Based on the water from the first pot, we prepare the marinade: add salt and sugar to the saucepan with water, pour in the vinegar. Put the marinade on the stove, cover with a lid and bring to a boil.
Pour the banks with tomatoes with boiling marinade - this will be our third fill.
Immediately we roll up the banks with the tomato lids, turn them over and wrap them in a blanket for a day until the cans are completely cooled. Cooled tomatoes in the banks removed for storage in the cellar or a dark pantry. Marinated tomatoes for the winter "you will lick fingers" can be stored at room temperature in the apartment all winter.
Friends, now you know another way to pickle tomatoes in jars. Maybe you have your own delicious recipe for pickled tomatoes for the winter? Please share in the comments! Tasty recipes there are not many blanks!
Suitable for pickling varieties with a dense skin, small size. Ideal grade "cream" or "fingers."
Of personal experience I will say that pickled tomatoes for the winter in 1 liter jars is a thankless and time-consuming task, especially if the recipe is delicious pickled tomatoes with a triple fill. In a liter jar is placed very little tomato, even if you use small tomatoes. And to wash and sterilize empty liter cans need three times more than three-liter.
In addition, three-liter jars better retain heat, and if the recipe for pickled tomatoes with fills, then you need to cook at least three liter cans, to withstand the day sterilization of cans under the covers. Therefore, I recommend cooking pickled tomatoes without sterilization in three-liter and two-liter jars.
What only options for blanks for the winter did not come up with something! After all, in the winter, as in holiday table, and in everyday life, really want diversity. Canned vegetablescooked to the most various recipeshave long been traditional dish at the dinner table, especially in winter.
Twist of all kinds tomato blanks for the winter is, so to speak, a classic of the genre. One way or another tomatoes are harvested by many; sharing recipes with each other, improvising, comparing recipes drawn from different sources, experimenting, introducing something of their own.
Some recipes are very similar to each other, and sometimes completely repeat each other almost completely; and in some cases something new, unusual, unusual appears in them; some feature, "highlight".
The variety of recipes and the number of differences between them are due to the fact that different varieties of tomato have a different taste, and each of them is most successfully combined with "its" set of spices (often the features of the method of canning depend even on the ripeness of tomatoes).
The popularity of canned tomatoes is due to the fact that, besides nutritional value (canned tomatoes are the source of many substances necessary for the body - vitamin and minerals) it is also a pleasant tasty, versatile snackIt goes well with most traditional dishes.
Anyway, the authors of all recipes are inspired by the same question: how to cook and preserve tomatoes for the winter, so that it is not difficult, so much so that they are kept well, so much so that “fingers will lick”?
By the way, one of famous recipes just exactly so called.
The name of the recipe speaks for itself and fully explains the popularity of this recipe. Preparation turns out very tasty, the way of preparation is not difficult at all.
For the twist of five cans a volume of 1 liter will need:
At the bottom of the pre-sterilized jars lay out the chopped greens mixed with garlic and pour in vegetable oil; then carefully lay out carefully washed tomatoes, alternating them with layers of sliced onion rings. Jar this way fill to the top. Marinade is boiled, then vinegar is poured into it; give a little cool - up to about 80 degrees and pour it into a can filled with tomato. The filled cans are subjected to a 15-minute sterilization, after which they are rolled and turned upside down and left to cool.
Tomatoes can be harvested for winter and big cans; in this case, it is convenient to combine tomatoes of different sizes in one jar (and if they are of different colors, it will also turn out beautifully).
First thing set to boil waterbut for now it boils, we wash vegetables, we sterilize dishes.
At the bottom of the cans put a couple of garlic cloves and a few sprigs of parsley, tightly lay the tomatoes, and on top of them put the remaining parsley and garlic. Pepper cut into 4−5 parts and lay out the pieces on top.
While the water is boiling, add sugar, salt and vinegar to the contents of the jar.
After the water boils, we pour tomatoes on it and roll it up.
Wrapped cans are wrapped in a warm blanket so that they cool down as slowly as possible.
In addition, when preparing for this recipe, you can add cucumbers, young squash or even squash to the tomatoes. This is sort of assorted. In winter, this “salting” will add to the diet a variety and memories of summer.
But not a single canning, as they say ... Recipes are known that allow harvesting tomatoes for the winter without using sterilization.
Huge demand for dining table in winter, the so-called
For the preparation of such a workpiece will not need any special conditions, no special skills, no cans and lids for canning.
It will take a 3-liter capacity:
In an enamel pot, a bucket or can is laid out carefully washed greens and garliccut into pieces. There also spread out a part of parsley, currant leaves and cherries, an umbrella of dill.
Carefully washed tomatoes are laid out over the greens.
After preparing the brine (from 1000 ml of water and salt), pour tomatoes into the containers in it, press them down with a plate, and you can put a load on top so that the tomatoes do not float.
The container is covered with a lid (if prepared in a can, it can be closed with a plastic lid).
Capacity with tomatoes put in a cool place for two or three weeks; after this period pickled tomatoes ready and ask on the table.
Undoubtedly, noteworthy are the recipes intended for harvesting immature, green or greenish-brown tomatoes for the winter, which remain on the branches in the autumn. (do not leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that successfully work out of red, ripe tomatoes (they differ significantly from ripe and in density, and in the structure of the pulp of the fruit).
Green tomatoes have a rather interesting taste; Yes, and such a preparation looks quite appetizing. As a snack, canned green tomatoes are wonderfully combined with a variety of potato dishes, as well as meat dishes.
For harvesting immature green tomatoes for the winter according to this recipe take three liters of finished canning:
First, put the marinade ready; for this you need to boil water. In the meantime, it boils, we will select for preservation tomatoes of the correct form; preferably without dents and damage to the skin. It is better that they have approximately the same dimensions, so it will be more convenient to blanch them.
At the bottom of advance sterilized cans spread the bay leaf, garlic, black and allspice peas and tomatoes; before stacking them in cans, small portions (300,400 grams each) should be blanched in boiling water for 30 seconds. The most convenient way to do this is using a colander, so as not to catch tomatoes after one of the boiling water in a saucepan. And after blanching, we immediately move the tomatoes into the prepared jars with spices already laid on the bottom.
In the boiled water for the marinade, add salt with sugar and boil on low heat for 3-4 minutes, then add vinegar to jars filled with tomatoes and immediately pour boiling marinade, then hermetically closing the cans with lids (roll up or twist). Closed banks with tomatoes, you should immediately wrap up something warm (with a blanket, for example) and leave in this form for about a day (during this period, the banks are completely or almost completely cooled).
Keep better in a cool place - until offensive winter will do cellar, cellar, basement or refrigerator; and with the arrival of winter can be put on the balcony.
It is necessary to mention one more method of preparation.
The peculiarity of this method of preparation is that tomatoes should be stored in such a way only in the cold. To receive three-liter cans finished workpiece you will need the following products:
First of all we will prepare banks. The quality of their processing depends on whether the blanks are stored in the winter.
It is very important not only how to wash the jars, but also ignite them in the oven or over steam. At the same time we wash and boil the lids.
Small tomatoes should be washed before cooking, after which they should be punctured the skin a couple of times with a toothpick around the stem in order to get them high temperature not burst skin.
As for large tomatoes, they should be peeled, cut into slices and heated on low heat under the lid in an enamel bowl. To boil should not speak. Heated heated tomatoes through a sieve (so that the juice was without seeds). The resulting tomato juice is filled with sugar and salt (one tablespoonful of salt and sugar per 1.5 l of juice); You can add cinnamon and other spices (to taste).
Next, wipe the seasoned juice bring to a boil and pour into jars filled with tomatoes. Next - banks must pass sterilization process within 9 minutes or pasteurization for half an hour; after which the billet is rolled up and wrapped until complete cooling.
One can argue endlessly about the disadvantages and advantages of this or that method of harvesting tomatoes; the main thing is that each housewife finds the optimal recipe for herself.