What only options for blanks for the winter did not come up with something! After all, in the winter, both at the festive table and in everyday life, I really want diversity. Canned vegetables, cooked according to various recipes, have long become a traditional dish on the dining table, especially in winter.

Spin various tomato blanks for the winter - this 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 a source of many essential substances for the body - vitamin and minerals) and it is also 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 the well-known recipes is exactly that.

"Real jam"

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.

To twist five cans  a volume of 1 liter will need:

Ingredients for the preparation of pouring

• water 3 l
• salt 3st. l
• sugar 7 tbsp. l
• bay leaf - 2 pcs.
• 9% vinegar 200 ml
• black or allspice 5−6 peas

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 the winter and in large 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).

Ingredients for three-liter volume of ready-made pickles

• bulgarian pepper - 1
• garlic: - 3-4 large cloves
• parsley 10 - 12
• sugar - 3 tbsp. l
• salt - 2.5 tsp
• vinegar - 1 tbsp. l

First thing put 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

Pickled Tomatoes

For the preparation of such a blank you will not need any special conditions or special skills, nor cans and lids for canning.

It will take a 3-liter capacity:

• actually, tomatoes 1.3 - 1.5 kg
• parsley
• 2-3 garlic cloves
• two or three leaves of black currant
• 2−3 cherry leaf
• one umbrella dill
• 50−60 g (to taste) salt
• water - 1.2 l

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 the pickled tomatoes are ready and they ask for it 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:

• about one and a half kilograms of green tomatoes
• bay leaf -3
• 10 pcs black and allspice
• half a cup of nine percent vinegar

Marinade to pour

• litere of water
• tablespoon salt
• one and a half tablespoons of sugar

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 cans with tomatoes should be immediately wrapped up with something warm (a blanket, for example) and left in this form for about a day (during this period the cans are completely or almost completely cooled).

Keep better in a cool place - before the onset of winter cellar, cellar, basement or refrigerator will do; 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. For three-liter cans of finished billet 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.

Before cooking, small tomatoes should be washed, after which the skin should be punctured a couple of times with a toothpick around the stem, so that the skin does not burst afterwards from a high temperature.

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). Received by tomato juice  we will fill with sugar and salt (on one tablespoon of salt and sugar on 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.

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. The grandmother suggested that the pickled tomatoes for the winter for “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 proportions of tomato and pickle below are enough for three liter jarso count the preservation products correctly. If you are still interested in how to pickle tomatoes in the banks for the winter, then go to the kitchen!

Ingredients:

• 1.5 kg. a tomato
• 1-2 pcs parsley root
• ½ bunch parsley
• 1 PC. horseradish root
• ½ pcs carrots
• 1 head of garlic
• 5-8 black peppercorns
• 1-2 hot pepper pods

Marinade:

• 1.5 liters of water
• 3 tbsp. Sahara
• 1.5 tbsp salt
• 65 ml. 9% vinegar

How to pickle tomatoes for the winter "you will lick fingers"

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 peppercorns and hot peppers. 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. Pickled tomatoes for the winter for "yum 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! Delicious recipes blanks much does not happen!

Suitable for pickling varieties with a dense skin, small size. Ideal grade "cream" or "fingers."

From personal experience, I would say that pickled tomatoes for the winter in 1 liter jars is a thankless and laborious task, especially if the recipe for 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 retain heat better, and if the recipe for pickled tomatoes with fills, then you need to prepare at least three liter jars to withstand the day sterilization of the cans under the covers. Therefore, I recommend cooking pickled tomatoes without sterilization in three-liter and two-liter jars.

Tomatoes in own juice  for the winter - the best and delicious recipes: just you will lick your fingers! This tasty tomato snack easily and simply 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 harvesting for the 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!

A simple recipe for tomatoes in their own juice for the winter

Ingredients:

• 4 kg of dense ripe tomatoes;
• 6 kg of ripe tomatoes per juice.
• For every liter of juice: 1 tbsp. l salt
• 2 tbsp. l Sahara.

Approximate yield of the 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 should not be done is to use ready-made juice, even from good producers, and especially 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.

Tomatoes in their own juice - a recipe for the ages!

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:

• large, ripe tomatoes for juice;
• small tomatoes;
• salt and sugar;
• allspice-peas;
• bay leaf;
• cloves and cinnamon (not necessarily an amateur).

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:

1. Sort the tomatoes - large, wrinkled, soft tomatoes will go for juice, smaller tomatoes - in banks.
2. Selected tomatoes for cooking juice scroll through a meat grinder, pour the cooked tomato into the pan and put on a small fire.
3. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas allspice, six bay leaves.
4. After the tomato boils, remove the foam and boil until no more foam is formed (12-15 minutes).
     Simultaneously boil water in another saucepan. Put the tomatoes into the prepared jars, fill with boiling water and cover with lids. Put a thick towel on top. Let the tomatoes stand while the tomato is boiled.
5. Drain the water, fill the tomatoes with boiling juice and roll up immediately. Turn over, wrap a blanket and leave to cool.

Tomatoes in their own juice with bell pepper

Ingredients:

• ripe ripe tomatoes - 3.6 kg;
• ripe soft tomatoes per juice - 3 kg;
• spices for 1 liter jar: dill umbrellas - 1 pc .;
• bulgarian pepper - 2-3 slices;
• garlic - 2-3 cloves;
• cherry leaves - 1 pc .;
• bay leaf - 1 pc .;
• black pepper peas - 3-4 pcs .;
• pepper allspice - 2-3 pcs.
• On 1 liter of tomato juice: salt - 1 tbsp. L .;
• sugar - 2 tbsp.

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.

Tomatoes in their own juice for the winter without skin

Ingredients:

• tomatoes variety "Cream" - 1 kg;
• large tomatoes - 1 kg;
• bay leaf - to taste;
• allspice - to taste;
• cloves - to taste;
• sugar to taste;
• salt - to taste.

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

  We put small tomatoes (without skin) in banks, and we interrupt large ones with a blender in mashed potatoes

If you want to fill the tomatoes with clean juice, wipe the tomato puree through a sieve or pass the 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 the tomato mashed jars with tomatoes

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  Roll up. Delicious tomatoes are ready for winter!

Tip: if you use a jar with a lid (as in the photo), then canned food is better to sterilize further

Tomatoes in their own juice for the winter - a recipe without sterilization

The composition of the recipe:

• 3 kg of solid small tomatoes for seaming;
• 3 kg of soft juicy tomatoes for tomato juice;
• 8 pieces black peppercorns;
• 2 sprigs of dill and parsley;
• salt at the rate of 1 tbsp. spoon and sugar 1 tsp to 1 liter of tomato juice.

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. hot pepper, cover with 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.

Video: Tomatoes in a tomato for the winter without vinegar and citric acid

Tomatoes in their 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:

• on 1 l. tomato juice (enough for about 2 cans of 1 liter.)
• 3 small horseradish roots about 10 cm long - you can do more if you want to make a sharper fill
• ½ tbsp. l coarse salt (non-iodized, without slide)
• small strong tomatoes - how much will fit in banks
• on 5 peas black peppercorns
• 2-3 peas allspice

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:

1. Wash the lids and jars for canning tomatoes and the lidded holes with soap or soda. Sterilize: cans can be sterilized over steam, in boiling water or in an oven; it is most convenient to sterilize the lids by boiling for 5 minutes in water.
2. We sort out tomatoes, setting aside separately whole, strong tomatoes (we will preserve them entirely) and crumpled, spoiled or too large fruits (of which we will make for pouring). Wash tomatoes thoroughly in 2 waters. In tomatoes, for juice, we prune spoiled places with a reserve so that conservation during storage does not ferment and explode.
3. Whole tomatoes are packed into banks. In each jar add pepper peas (sweet and black).
   
   
4. Tomatoes, set aside for the preparation of tomato juice, twisted in a meat grinder. We clean and wash the horseradish roots, we also twist them, mix them with the juice. Do not forget that the number of horseradish roots is indicated in the recipe based on 1 liter. juice, not all its quantity.
   
   
5. Put a spoon in a jar on top of the tomatoes so that it touches the jar and the jar does not burst. Fill the top with boiling water, cover with a sterilized lid (just pour boiling water and other cans) and leave for 10 minutes.
6. Drain the water, using the lid to drain, again pour tomatoes with boiling water (again dropping the spoon into the jar) and cover with the lid, leave.
7. Add salt to the tomato juice with horseradish (based on 1 liter of juice ½ table. L. Salt), mix and set to cook. Give boil, boil until no more foam is formed (15 minutes). Foam remove.
8. Drain and pour boiling tomato juice into jars, roll it upside down, turn it upside down and leave to cool under a blanket.
   
   
9. The banks that have cooled down and dried up from juice are signed: we indicate the year of conservation and the name.
10. Tomatoes in their own juice with horseradish served with potatoes or pasta,