How to preserve tomatoes for the winter, almost every host knows. But not everyone knows a few tricks that greatly simplify the work in the kitchen. Triple sterilization of everything and everything, careful selection of tomatoes with a caliper, fivefold filling and an even wider range of unnecessary worries. Let's see how to close tomatoes for the winter without unnecessary trouble.

The right choice is the key to success

If tomatoes were grown by hand in their own garden or even on the windowsill and balcony, then before planting, the seed bag was carefully examined from all sides. All that should interest us for high-quality preservation is the purpose, color and size of the fruit.

We are looking for the right line on the bag. Appointment: salad grade. That is, such tomatoes are good for spinning as a part of adjika, sauces, lecho, ketchups. They make wonderful tomato juice. But for the conservation of the whole, such a variety is unsuitable. The fruits will be soft, creep into an unappetizing slurry, and the taste will leave much to be desired.

But if it says on the bag: suitable for long-term storage and preparation, then we can safely preserve the tomatoes. They will remain dense, resilient and magical in taste.

What to do for those who do not have a garden and just buy tomatoes for spins? Do not buy them in the store. Often, they are covered there with a good layer of food wax, so they can be stored for months. And even in the season itself, in July, you run the risk of running into tomatoes ripened in February.

We boldly stomp into the market for a purchase. And already there we choose the right one. No need to ask the seller what the fruits are for. In an effort to sell the product, he will tell you that only he has the best tomatoes in the world. Just ask to cut it, but it is better to break one fruit. And look carefully: there is too much juice secreted - the tomato is not very suitable for spinning in its entirety. This is also indicated by large seed chambers. The pulp is thick, fleshy, there is practically no juice - that means we take the right amount and proudly drag it home. Why drag? Because they bought a lot. You will not get one tomato?

Tip. Naturally, we select whole tomatoes, without visible damage and dents.

The second factor that interests us is the color and size of vegetables. Today, genetics is moving forward by leaps and bounds. You will not be surprised by brown, black or striped tomatoes. Yellow and orange are also far from outlandish. No doubt, in a fresh salad on the table they look original. But during conservation they behave completely unpredictably. Even an unflappable can can deliver a lot of unpleasant moments. An unpleasant odor or a daze in a muddy brine - was this achieved by idling the clock over the banks?

All tomatoes are suitable for preservation, but the most delicious and fragrant ones are of red color. Pink-fruited are also good. Leave the orange, yellow, and aronia for salads, ketchups, and lecho.

The size of the tomato should be such that it freely passes into the neck of the jar. Some craftsmen preserve chopped vegetables. This can be done, but the brine will be cloudy, and the flesh will be watery. Slicing does not affect the taste at all.

With a large chicken egg or a little more walnut - it is beautiful on the table and convenient to eat.

But the advice to collect in a bank of exactly the same size is clearly superfluous. Will you measure every tomato? And the meaning of this lesson? If only there is nothing to do. Because during the heat treatment, boiling water does not count with size, scalds all vegetables equally. The marinade also does not go with a caliper and a notebook, but impregnates all the fruits evenly.

Tip. By the way, small tomatoes, the so-called cherry, can also be canned. They are happy to eat even the most capricious children.

Sterilization - the scourge of the housewives in the summer heat

Well, which of the hostesses didn’t say at least once in conversation with girlfriends - tomatoes are good in winter, but how do you think about sterilization? And right before my eyes the picture: summer, it was hot on the street, there were puffs of steam in the kitchen, cans, lids, pouring water were boiling. And in the evening, squeezed like a lemon, a woman lies in a layer with a cold towel on her forehead.

Down with grandfather's methods! Give civilization! Sterilize jars up to 1 liter in size quickly in the microwave. Why so small? And do you also pour a cherry in a three-liter bottle? Or a man who lives alone, why the hell are such huge vessels?

Therefore, we pour 3-5 cm of water in jars, set on a microwave plate, turn on the maximum mode for 5 minutes. We are leaving to do our own thing. Or cook the next batch of containers.

It came through, they took out sterile jars, knocked over on a clean towel, after draining the water. Naturally, the lids will have to be boiled as usual. Do not put any metal in the microwave.

What to do for those who simultaneously preserves a large batch of vegetables? Warm up over the kettle torment. A healthy balloon with a microwave will not fit. The best assistant will help out - the oven! In it, darling, right in the cold, we put the washed containers. Then forget for 12-14 minutes at a temperature of 120 ° C. After carefully pull out mitts or a towel. Everything can be preserved.

Tip. If you are confident in the quality of your water, then you can completely refuse sterilization. Rub the cans inside and out thoroughly with a hard brush with baking soda. Preferably with hot water. Pay special attention to the necks. Rinse thoroughly and you can use it.

How many times to fill

There are recipes in which tomatoes are tormented with boiling water repeatedly. They practically turn them into gruel with only one fill. And in the winter, having opened a jar, eyes sorrow - again the grade got bad!

Why these dances with a tambourine? Correctly preserve tomatoes for the winter as follows:

1. Washed thoroughly without pressure, allowed to drain water. By the way, they are not wiped, so as not to mash once again.
2. They placed the selected spices at the bottom of the container, and tomatoes on top. Preferably without tamping, carefully.
3. They poured boiling water, put a lid on top. Left for 20-25 minutes. During this time, you can prepare the next batch or drink a seagull.
4. Poured liquid into a saucepan. Added salt and sugar. The required amount of acid (if required) was added to the container with tomatoes. The brine has boiled - you can fill it.
5. Screwed the lid, tipped upside down. Everything.

Wrapping is not necessary so that the vegetables remain elastic and dense. Additional warming is required only for recipes for the conservation of green tomatoes. They are harder than the red ones, so it’s only good for them.

Tomato Preparation Tricks

In order not to waste time washing a large number of tomatoes, they act simply. Pour all the raw materials into one basin or vat, fill it with clean water and leave it for 20 minutes, let it float. In the other, a large sieve or colander. Tomatoes are washed with handles directly in the first container, laid out in the second design. There, the party is doused with clean water, it is allowed to drain and that’s all, any preparations can be made.

Often you can observe this situation: the vegetables seem to be strong, dense, and at the first scalding, the skin breaks. It will not affect the taste, but the appearance of the spin is not the same. How to avoid such troubles?

With a wooden toothpick, prick each tomato at the peduncle. This will avoid a sharp pressure drop and the peel will remain intact.

And if you have to preserve three buckets and even cherry? Or more? Half a day will be spent only on piercing. There is a solution. Pour the tomatoes not with boiling water, but let it cool slightly. Turned off the fire, waited 3-4 minutes and only then poured into containers with vegetables.

You can not bother with these methods at all, but simply remove the skin completely. Without processing, this is unrealistic. Therefore, they do this:

• cook three pots
• one on fire with boiling water, the second with water and ice, the third empty and the largest
• throw the tomatoes in the first, wait 5-6 minutes
• transfer the slotted spoon from a hot liquid to an ice one, wait 2-3 minutes
• during this time we put the next batch in hot
• transfer from ice water with a slotted spoon to an empty container

After all the vegetables have been blanched, the peel is easily removed with bare hands. You can say she is removed herself.

Tip. Processing time can be reduced by first making a shallow cross-shaped incision on the top of the tomato with a sharp knife.

Classic recipe

All products and spices are designed for a standard 3 liter jar:

• dense red tomatoes, about 1.7-2 kg
• pure water, 1200-1500 ml
• vinegar essence, 1 dec. l
• rock salt, 2 tbsp. l
• granulated sugar, 2 tbsp. l
• 4 medium cloves of garlic
• spices to taste

The spices most often used in preserving vegetables are currant leaves, dill umbrellas, allspice peas, clove roses. For a standard recipe, take each ingredient 5 pcs. The amount can and should even be varied to suit your own taste preferences. If desired, add horseradish, black pepper, peas, sprigs of basil.

Seasonings are laid at the bottom of the can, then prepared vegetables are reported to the top. Boil clean water, pour into a cylinder. Cover with a lid. After 25 minutes, pour the liquid into the saucepan, add both “white deaths”, let it boil. Vinegar is poured into the jar and filled with filling so that it slightly extends over the edge. Roll up, turn over and allow to cool.

You can try it after 14 days. Store recommended in the cellar.

Tip. Some hostesses pour out the first water, supposedly it washes off all the dirt, and they make the brine on a new one. We do not recommend this. Firstly, what kind of dirt if you thoroughly washed containers and tomatoes? And secondly, she collected the brightest flavor from tomatoes. Why merge this magic into the toilet?

Some tips recommend pouring tomatoes in boiling water three times, and then sterilizing them before final rolling. Why these extra troubles? From such a number of heat treatments, the result is porridge in a shell of tomatoes. They just weld! All infection dies after the second fill. This is quite enough.

The classic recipe for tomatoes for the winter involves 2 tbsp. l granulated sugar on a three-liter bottle. Do not regret sweet, add not 2, but 4 tablespoons. In winter you will be very pleasantly surprised. Not only the tomatoes will fly away in one fell swoop, but the brine will be drunk without a trace.

By the way, on the basis of this sweet and sour filling, some housewives cook amazing mustard. All in all, you need to add dry mustard powder to the state of liquid sour cream, and let it brew for an hour. And salt and acid are enough in brine.

How to preserve tomatoes for the winter? Thanks to our advice - easier than the lung. As a result: my mother was not tired, the cellar was jammed to the eyeballs, the household was happy and fed with delicious blanks.

Video: how to preserve tomatoes for the winter

Perhaps, the tomato blanks are the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly fomenting the appetite of lovers.

We bring to your attention excellent recipes for harvesting tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from the jars.

Of course, tomatoes require careful attention, as for the covers. This is necessary, as I consider them a more moody vegetable compared to.

Tomatoes should be ripe and fresh - quality inside and without damage to the outside. They must be thoroughly washed before packing in cans, even preferably soaked in cold water for a couple of hours.

In each tomato, make a hole at the base of the stalk with a clean wooden toothpick. This step will help maintain the integrity of the peel in boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite flavor, it is better to use umbrellas for a brighter taste. Parsley is an excellent option for friendship with tomatoes in a jar, leaves and stems are useful. It has a fresh taste and good aroma, it is not worth it to regret, adding to the spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is greens for lovers of vibrant aromas and daring aromas, but I admit that this is my favorite companion for red vegetables.

Great spices for red vegetables will be black peppercorns in peas, as well as allspice and bay leaves. Coriander and mustard seeds will decorate the tomato harvest with your own taste, fresh or dried garlic will present the perfect combination. Some housewives add a few slices of hot pepper in a red pod - this is for lovers of vegetables in jars sharper.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are simply necessary. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as an additional protection for sunsets.

  A recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. It is up to you to add it or not to the cylinders. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade per 1 liter of water:

• 1 tbsp. l salt without a hill
• 5 tbsp. l with a hill of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare tomatoes - rinse them well, sort out

Sterilize jars and lids

Using this recipe, cans can not be sterilized, but only rinse well

In each jar lay black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from high temperature

Fill the cylinders with tomatoes on the shoulders, do not fill them at the very neck

Pour water into the pan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the containers, immediately covering them with caps

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Enjoy your meal!

  Winter tomatoes with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy in winter quality sunsets prepared by your hands. Summer labor is twice as pleasant!

You will need a 0.5 liter jar:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 vet. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l 9% vinegar
• 1.5 tbsp. l vegetable oil
• 200 ml of hot water
• 2 tooth. garlic
• 1 tab aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. There should be no damage to their skin.
2. Peel onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Along with celery stalks, place the vegetables in jars, filling the voids between the tomatoes. Cut the cloves of garlic coarsely into jars.
3. Boil water, pour it into jars of vegetables, pouring it on a knife or a tablespoon so that the glass does not crack from a temperature difference. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
4. Then, using the drain cap, drain the liquid from each can into a stewpan or pan. Add all the prescription spices to the marinade, except for vinegar and vegetable oil. Place the marinade stewpan on the stove, bring it to a boil.
5. Pour oil, vinegar into each jar, put aspirin as desired. Next, fill the vegetables in jars with hot marinade, cover the cylinders with caps, and close them with the key.
6. Check the strength of the closure by turning the cans over the lids, wrap them in a warm blanket, leaving the seals in it until completely cooled.
7. Keep workpieces away from sunlight!

Enjoy your meal!

  We harvest tomatoes with garlic for the winter

According to this not difficult recipe, surprisingly beautiful tomatoes are obtained, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, settling beautifully on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try to harvest tomatoes according to this recipe! Good luck!

You will need a 1 liter jar:

• 500-600 g of tomatoes
• 0.5 tsp mustard seed
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 tbsp. l sugar per 1 liter of water
• 1 tbsp. l salt per 1 liter of water
• 2-3 mountains. allspice

Cooking method:

Sterilize jars and caps over steam or in any way convenient for you

Rinse the tomatoes thoroughly and sort out

We pierce each tomato with a toothpick at the base

Pour the tomatoes in jars with boiling water, cover with lids, let it warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe there, bring the marinade to a boil over the fire

Peel the garlic, rinse well

Grind it in a blender

Drain hot water from the cylinders; we will no longer need it

Pour the tomatoes with hot marinade

Pour vinegar essence into each jar:

• 1 liter - 1/2 teaspoon
• 0.5 L - 1/4 teaspoon

Immediately cover the cans with lids, close them with a canning key

Turn over hot cans with tomatoes, wrap them up, let them cool completely in a blanket

At first, the marinade in the containers will be slightly cloudy, since we chopped the garlic in a blender

But when the jars have cooled, the sediment will calm down - the marinade will become transparent with white “snow” from crushed garlic

Enjoy your meal!

  The most delicious tomato recipe for winter with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homework for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg of tomatoes
• 500 g celery
• 30 g mustard seeds
• 6 tooth. garlic
• 4-6 dill umbrellas
• 50 g of salt
• 55 g granulated sugar
• 15 ml of vinegar essence 80%
• 2 l of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. To sterilize all cylinders and caps convenient for you
2. It is necessary to dry the seeds of coriander and mustard, warm them in a dry hot pan for several minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, pour the coriander and mustard seeds on the bottom of the cans, add bay leaves, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
4. Soak the stalks and greens of celery in cold water for 10-15 minutes, then dry, then chop the stems into cubes, and leave the greens whole, put everything in glass containers
5. Rinse small tomatoes in cold water, remove the peduncle, pierce each with a toothpick at the base, arrange it tightly in banks, add dill umbrellas on top, a little green celery
6. Prepare vegetables with boiling water first for 20 minutes, then pour the water from the containers into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
8. Fill the containers with vegetables with the finished marinade to the very top, carefully roll them with a wrench for preservation or use screw caps for glass with a thread
9. Closed jars should be immediately turned upside down, covered with a blanket until completely cooled
10. After a day, remove the vegetables in banks in a cool, dark place to store

Enjoy your meal!

  Tomatoes for the winter with bell pepper in a 3 liter jar

The big plus in this recipe is that you yourself regulate the amount of onion and bell pepper in the bank. Sweet pepper is saturated with an amazing spicy aroma from a generous tomato and marinade, it turns out to be very tasty.

It should be put in a bigger jar, because there will be many who want to feast on them. Good luck with your workpieces!

You will need a 3 liter bottle:

• 2 kg of tomatoes
• 15-20 g parsley
• 1 PC. onion
• 1 PC. bell pepper sweet
• 3 pcs. allspice peas
• 10 pieces. peppercorns
• 2 tooth. garlic
• 2 pcs. bay leaf
• 35 g of salt
• 70 g sugar
• 70 ml of vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf into the prepared 3-liter bottle at the bottom

Cut onions into rings, peppers and seeds, cut into pieces

Pierce each tomato with a toothpick at the base

We put the tomatoes in a container, filling the voids with slices of bell pepper, onion rings

We fill the cylinder with boiling water, pouring it on the outside of the tablespoon so that the glass does not burst

Cover the bottle with a clean cap, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Pour tomatoes in a bottle with hot marinade, immediately securely close the lid with a key

Turn the jar over, wrap it in a warm blanket until it cools completely

Enjoy your meal!

  Tomatoes video recipe for winter

Only recently, tomatoes began to be sold in stores and supermarkets in winter: but their taste is often far from the taste of home-made vegetables, usually they are tasteless and tough, and imported ones are unreasonably expensive.

So that our tables would not be empty without this beloved vegetable, there are many different ways of canning, which allow us to prepare a variety of dishes from the summer: festive and everyday.

Canned tomatoes for the winter - the intricacies of cooking

Each recipe has its own cooking technology, different from the rest. There are many pickles, marinades, sauces used for canning, but there are general principles, observing which, you can achieve the perfect taste of your dish.

1. If you can preserve whole tomatoes, they must be firm, without damage.

2. Pedicels must be removed.

3. Fruits should be slightly “unripe”, strong, before they are put into jars they are pricked in several places so that the skin does not burst.

4. If you plan to preserve chopped tomatoes, it is better to select absolutely ripe, soft fruits.

5. Banks must be doused with steam before canning, and lids with boiling water.

Many housewives sort vegetables before cooking, while others, on the contrary, prefer to see tomatoes of different shapes and colors in one jar. In any case, it is necessary to select for preservation only healthy, whole fruits of medium size.

For canning, use a variety of seasonings and herbs: from classic dill and parsley to honey, cinnamon and currant shoots. The taste of tomatoes is enhanced and combined with many additives, due to which there is such a variety of ways.

In all countries where there is a tradition of canning, there is a recipe for harvesting this fruit: spicy tomatoes in Korean, chakhokhbili, adjika from tomatoes, tomatoes with garlic in Ukrainian and many others.

All fruits are conserved, regardless of maturity, variety or color. Greens will crunch nicely and have a sour taste, strong red tomatoes are ideal for preserving both whole and halves, and overripe fruits are used to create dressings and sauces.

Classic recipe: canned home-style tomatoes

This is perhaps the most common recipe: it is as simple as possible, even people taking the first steps in cooking can easily cope with it, and you can store the product in a warm place - thanks to the addition of vinegar essence. Canned tomatoes for the winter in this way should be in the arsenal of every housewife.

Ingredients  3 liter per can:

1 tbsp salt

5 tbsp sugar

1 teaspoon of vinegar essence (70%)

  Cooking method

Prepare the tomatoes - check their integrity, rinse, remove the stalks. The jars need to be sterilized, then put the tomatoes in them, fill with boiling water and cover for about half an hour. Next, the water must be poured into another container, add the remaining ingredients to it and boil. As soon as the brine begins to boil, you need to pour tomatoes on them again, adding vinegar essence in accordance with the recipe.

Savory canned tomatoes for the winter

Another recipe, which can rightfully be called a classic. Such tomatoes are distinguished by a spicy spicy taste and rich aromatic filling.

Ingredients  3 liter per can:

1 bell pepper

½ hot red pepper

4 cloves of garlic

Celery - 3 branches

3-4 bay leaves

Allspice

Brine:  per 1 liter of water - 1 tbsp. sugar, 1.5 tbsp salt, 1 tsp 70% vinegar essence

  Cooking method

To prepare the brine, it is necessary to bring the water to a boil, add sugar, salt and vinegar essence.

Bay leaves, bell peppers, chopped into large cubes, garlic, sprigs of celery, allspice and red peppers are laid at the bottom of the jar. Next, tomatoes are tightly packed in a jar, after which the contents are poured with brine.

Now cover the jar with a lid and place in a large bowl with boiling water (water should cover the jar by 2/3) for sterilization. Then the can with preservation rolls up, turns over onto the lid until it cools down. The advantage of this method is that you can store canned tomatoes for the winter in this way even in a warm room.

Green canned tomatoes for the winter with celery "In the Caucasus"

If the tomatoes did not have time to reach the garden or after harvesting, use them for cooking according to a recipe that is very popular in the Caucasus.

Ingredients:

Unripe strong green tomatoes - 1 kg

Celery - 300 gr

Garlic - 200 gr

Hot red pepper - 1 pc.

Salt - 1.5 tbsp

Water - 1 l.

  Cooking method

First you need to prepare the brine: boil the water and add salt to it.

Pour boiling water over the tomatoes, cut them across. Cut celery, garlic and red pepper, mix and stuff the tomatoes with the resulting mass. Ready tomatoes are stacked in jars and poured with pre-prepared filling. Cover the cans with a plastic lid and store in a cold room for storage. Such tomatoes are not sterilized, so you need to store them in a cool place.

Canned Tomatoes in Georgian

Chakhokhbili is a compulsory procurement of any Georgian housewife. It is made from ripe, soft tomatoes with onions. The advantage of this dish is that you can eat it both independently and as a meat sauce, dressing for borsch or Georgian national dish “Chakhokhbili”. This is not just canned tomatoes for the winter, it is a full-fledged semi-finished product. Add eggs and you get a great winter fried eggs with tomatoes.

Products for cooking:

5 kg of tomatoes

1 liter frying oils

Salt to taste

Cilantro - 500 gr.

Cooking method

Rinse the tomatoes thoroughly and scroll through the meat grinder. Dice the onion, lightly fry in oil at the bottom of a thick-walled pan. Add the resulting mass of tomatoes to the onion. After this, you need to reduce the fire so that the tomatoes do not burn, and bring the chakhokhbili to readiness (the dish will be ready in 30 minutes).

Without waiting until the chakhokhbili cools down, you need to pour it into jars of up to a liter, first they must be scalded or doused with boiling water. Cover with tin lids, sterilize, roll up and flip.

Canned tomatoes for the winter in jelly

Canned tomatoes for the winter, cooked according to this recipe, are considered one of the most original ways of cooking this product. The dish has an exotic look and will become an original addition to the table.

Products:

Tomatoes

Water - 1 l.

Sugar - 80 gr.

Salt - 40 gr.

Vinegar - 1 tsp.

Gelatin - 30 gr

Sweet peas, bay leaves to taste

  Cooking method

Prepare the gelatin - soak it in water, then heat the mixture in a bath until it dissolves, strain, it should turn out to be a homogeneous mass. Coarsely chop the tomatoes and put them in jars.

Preparing the fill: add salt, sugar to the water, after boiling add vinegar, gelatin, spices. After 3 minutes, remove from heat, pour hot brine into jars and sterilize. Next, the banks must be rolled up and kept upside down until they cool.

Canned tomatoes for the winter in tomato sauce with onions and carrots

An original recipe for tomatoes in tomato sauce came to us from the Urals, but they appreciate and love it all over the country. To prepare 4 liter cans you will need:

Ingredients

Tomatoes

2 medium carrots

3 onion heads

Cilantro, parsley

Bay leaf, sweet peas

4 tbsp Sahara

1 liter tomato juice

1 tbsp salt

  Cooking method

Banks must be sterilized before cooking. At the bottom we spread the lavrushka, cilantro, parsley, 2-3 peppercorns. Tomatoes are needed in large pieces: into halves or quarters, carrots cut to taste - small or large straws, slices, onions - half rings.

In a jar on top of the greens we spread out evenly layers of tomatoes, then carrots, again tomatoes, onions and then until the jar is full.

Salt the tomato juice and mix sugar in it, put it on the fire and let it boil. If foam has formed on the surface, it must be removed. After that, pour the hot tomato juice on top of the contents of the cans.

Be sure to sterilize the workpiece: cover the cans with sterile tin lids, lower the cans in boiling water for 10 minutes, then, according to the classical scheme, roll up and turn over to cool. Store canned tomatoes for the winter with this method in a dark, cold place.

Salted Tomatoes from a Flask or Keg

One of the oldest recipes loved by our ancestors is canning due to fermentation and an atypical combination of flavors in the form of horseradish, cherry leaves, honey and others. The taste is unusual and different from the usual conservation due to the carbonation of the product. The process is usually long and drags on for a month, but the taste becomes unique. Such canned tomatoes for the winter differ in production volumes and the lack of need for sterilization.

Ingredients

To preserve 15 kg of fruit you will need:

10 horseradish leaves

1 kg of cherry and currant leaves, dill sprigs

300 gr garlic

300 gr apples

To prepare the brine you will need: 10 l. water, 230 gr. salt, 3 tbsp honey, 50 gr. sugar, 40 gr. mustard powder, sweet peas) and 1 tbsp. horseradish.

  Cooking method

How to make canned tomatoes for the winter from a jar:

First you need to prepare the container: rinse thoroughly and scald. The same goes for the barrel.

Sort and rinse the fruits, herbs, they must be fresh and without external damage. Cut the garlic without peeling it; cut the apples into large pieces. After that, begin to lay out the greens, apples, tomatoes and garlic in layers. Apples are stacked only in the first tier. Thus fill the flask and the barrel almost completely, leaving 15 cm, the last layer should be laid out from the leaves of horseradish.

Then we prepare the filling for salting: add salt, sugar, honey, mustard, horseradish, peppercorns to the water and mix thoroughly until the salt and sugar dissolve. The resulting liquid must be poured before filling. The flask must be closed, blocking the access of oxygen, and left for 30-35 days. You can speed up this process - at a temperature of +20 degrees, the dish will be ready in 3 weeks.

To prepare in a barrel, you need to put a load on top of the tomatoes and cover it with a linen napkin or gauze. After about a month, the salting process will be completed and the tomatoes will be ready, their taste will almost completely match the taste of tomatoes cooked in a jar.

Good housewives prepare for the winter in advance, “rely on supermarkets, but don’t be sick,” they say, they pickle, salt, and freeze. Tomatoes in the list of winter harvests are in one of the first places, these vegetables are good in different forms: both independently and in company with other vegetables. This material contains a selection of tomato recipes marinated in various ways.

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

At the end of the summer season, many housewives close jars of tomatoes. This activity is not at all difficult. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Open a jar of homemade tomatoes in the winter will be very cool. Such a snack is suitable for serving on any table! Calculation of products is given for one three-liter jar.

Time for preparing:  1 hour 0 minutes

Quantity: 1 serving

Ingredients

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

Cooking instruction

How to cook pickled tomatoes for the winter in jars

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

Ingredients:

• Tomatoes - 2 kg.
• Filtered water - 5 tbsp.
• Sugar - 2 tbsp. l
• Salt - 1 tbsp. l
• Acetic essence - 1 tbsp. l (based on each capacity).
• Hot black pepper, allspice, garlic - all 3 each.
• Bay leaf, horseradish - 1 leaf.
• Dill - 1 twig / umbrella.

Algorithm of actions:

1. Select the best tomatoes - dense, ripe, small (preferably the same size). Rinse off. Pierce each fruit with a toothpick in the area of \u200b\u200bthe peduncle. This will help keep the tomatoes intact when pouring boiled water.
2. Sterilize banks. At the bottom of each seasoning, put spices, garlic (horseradish leaves, bay leaves, dill pre-rinse). Peel the garlic, you can not cut it and put whole teeth (if cut, the marinade will be more aromatic).
3. Put the tomatoes almost to the top.
4. To boil water. Gently pour tomatoes on it. Now stand 20 minutes.
5. Pour water into one large container, add salt and sugar there. Boil again.
6. For the second time, now fill the tomatoes with fragrant marinade. In cans add a tablespoon of essence right under the lid.
7. Cork with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can conduct small experiments by adding strips of sweet pepper, sliced \u200b\u200bcarrots or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

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

Products:

• Tomatoes - 5 kg.
• Water - 5 l.
• Garlic - 2 cloves per can.
• Bay leaf - 2 pcs.
• Allspice - 3-4 pcs.
• Horseradish root.
• Salt - 1 tbsp.

Algorithm of actions:

1. The salting process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with a thick skin. Rinse.
3. Peel and chop the garlic with horseradish.
4. Place half of the spices on the bottom of the prepared containers, then lay the tomatoes, again the spices and again the tomatoes (already to the top).
5. Water should be filtered, but it does not need to boil (or boil and cool). Add salt to it, mix until the grains are completely dissolved.
6. Pour the prepared tomatoes with brine, close with nylon covers. Leave the jars for a day in the kitchen to begin the fermentation process.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little more than a month.

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

Recipe for canned cucumbers and tomato in jars for the winter

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

Ingredients:

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

Algorithm of actions:

1. Pre-rinse cucumbers, trim the tails. Pour cold water. To sustain from 2 to 4 hours.
2. Rinse the tomatoes and dill. Banks must be sterilized.
3. In the still hot cans, put dill (as it is) on the bottom and garlic, peeled, washed, chopped (or with whole teeth).
4. First, fill the container to half with cucumbers (experienced housewives put the fruits upright to save space).
5. Prick tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of cucumbers.
6. Pour boiling water over the vegetables for 20 minutes.
7. Pour sugar and salt into the pan, pour water from cans with future sunsets here. Boil.
8. Pour and seal with hot caps (pre-sterilized). Turn over, wrap with warm clothes for extra sterilization at night.
9. Remove the cans with cucumbers / tomatoes that have cooled down by morning.

Finally, the pickling process will be completed in 2 weeks, then you can proceed to the first tasting. But it’s better to wait for a snow-white winter to treat yourself and your loved ones with delicious mixed vegetables.

Delicious tomatoes in jars for the winter with vinegar

In the good old days, grandmothers salted tomatoes; most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, vinegar gives the tomatoes a pleasant pungent taste.

Ingredients:

• Tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper - 1 pc.
• Bell pepper - 1 pc.
• Garlic - 2-4 cloves.
• Cloves, sweet peas.

Per liter of marinade:

• Sugar - 4 tbsp. l
• Salt - 2 tbsp. l
• Vinegar classic table 9% - 2 tbsp. l

Algorithm of actions:

1. The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
2. Rinse tomatoes and peppers (hot and Bulgarian). Peppers to clear the seeds and the stalk.
3. In each jar put a few peas of allspice, 2 cloves, garlic.
4. Cut hot pepper into pieces, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
5. Now the turn of tomatoes has come - they simply fill the tanks to the top.
6. The first time pour tomatoes with simple boiling water. Leave for half an hour.
7. Drain the marinade into a separate pan. Add salt and sugar as normal. Boil the marinade.
8. Pour into jars of tomatoes again. Gently pour 2 tbsp under the cover itself. l vinegar. To cork.

Many housewives are advised to turn over containers, wrap them on top. During the night, the sterilization process is completely over. Cooled banks can be hidden in the cellar.

Sweet tomato recipe for winter in jars

When pickled, tomatoes are often made too sharp and salty. But there are recipes that will please lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.

Ingredients (calculation - for 3 liter containers):

• Tomatoes - about 3 kg.
• Bell pepper - 3 pcs.
• Sugar - 5 tbsp. l
• Salt - 2 tbsp. l
• Vinegar - 2 tbsp. l on each jar.

Algorithm of actions:

1. The order of pickling is already known - prepare tomatoes and peppers, that is, thoroughly rinse. Remove the seeds and the "tail" from the bell pepper.
2. Sterilize containers. Put pepper chopped into pieces at the bottom, and tomatoes to the neck.
3. Pour boiling water. You can relax for 20 minutes or do other things.
4. Drain the water from the cans, already smelling pleasantly with bell pepper. Add salt. Pour in sugar. Boil.
5. Vinegar either pour into a boiling marinade, or immediately into cans.
6. Sterilized caps to seal tomatoes.

Flip or not - depends on the desire, but be sure to wrap. In the morning to hide in the cellar, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - tasty preparation for the winter

With the advent of cold time, I really want something very beautiful and useful. The best remedy for the spleen is a jar of salad of tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1.5 kg.
• Sweet pepper - 0.8 kg.
• Onions - 0.5 kg.
• Vegetable oil - 120 ml.
• Sugar - 3 tbsp. l
• Salt - 3 tbsp. l
• Acetic acid - 1 tsp each. for every half liter capacity.
• Seasoning mixture.
• Greenery.

Algorithm of actions:

1. When preparing vegetables, you will have to sweat the hostess (or her reliable assistants), since vegetables need to be washed, peeled. Remove seeds from pepper, stalks of tomatoes and peppers.
2. Then cut all the vegetables into circles. Rinse and chop the greens.
3. Put the aromatic vegetable mixture in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
4. Bring the salad to a boil over low heat. Then, at reduced heat, with constant stirring, boil for half an hour.
5. During this time, prepare cans (8 pieces per half-liter) and lids - sterilize.
6. In a hot form, put the salad in banks. Top up with acetic acid (70%).
7. Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

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

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - it’s healthy, tasty and the view is wonderful. The recipe is called “Tomatoes in the Snow,” since the garlic must be grated and sprinkled on top of the vegetables.

Ingredients (for 1 liter cans):

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

Algorithm of actions:

1. Tomatoes are prepared according to the classical technology: select vegetables for pickling the same size, ripened, but with a dense skin, without damage and dents.
2. Rinse the tomatoes. Peel the garlic, also send under running water. Grate.
3. Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
4. Pour boiling water for the first time. Pour into a pan, cook a sweet and salty marinade.
5. Pour again, pour vinegar on top.
6. Cork with lids that have also undergone the sterilization process.

Fast, easy and very beautiful!

How to cook tomatoes in jars for the winter with onions

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

Ingredients:

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

Algorithm of actions:

1. First prepare the tomatoes and onions, the first just rinse, prick near the stalk. Peel the onions, then rinse.
2. Dill, leaves (if used) and hot peppers also rinse. Naturally sterilize the tanks.
3. Down toss seasonings, currants and horseradish leaves, slices of pods of hot pepper. Stack tomatoes, alternating with onions (tomatoes should be several times more than onion heads).
4. Pour boiling water. Wait 7 to 15 minutes (optional).
5. Drain the aromatic water into the pan, pour salt and sugar into the water. After boiling pour vinegar.
6. Proceed with pouring and corking.

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

Tomatoes in jars for the winter with cabbage - an original recipe for conservation

Another good “partner” in tomato rolls is ordinary white cabbage. It can be present in any form - cut into large pieces or chopped finely enough.

Ingredients:

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

Marinade:

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

Algorithm of actions:

1. Prepare vegetables - peel, rinse, chop. Leave whole tomatoes, chop cabbage or chop (optional), use a grater to chop carrots. Pepper - pieces. Chop the garlic into thin slices.
2. To traditionally sterilize containers before laying vegetables. Again, according to tradition, lay natural flavors - dill, pepper, laurel at the bottom of the cans. Add garlic.
3. Proceed to laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately cook the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, cork and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

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

Ingredients:

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

Algorithm of actions:

1. To conduct a selection of tomatoes, the ideal varieties of "cream" are small, with dense skin, very sweet. Rinse vegetables and herbs. Peel and rinse the garlic.
2. Sterilize containers. Lay some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar with tomatoes almost to the neck. Top herbs and spices again.
3. Prepare the brine by dissolving 50 gr in boiling water (0.5 l.) salt. Pour into a jar. If there is little brine, top up with plain water.
4. Soak in the room for 3 days to begin the fermentation process. Then rearrange in the refrigerator or just a cold place. The process will continue for another 2 weeks.

Over time, you can start tasting the original Russian snacks.

Tomatoes in jars for the winter with mustard

In our time, mustard has almost lost its significance, although in previous years it was actively used by housewives. Meanwhile, it is a good tool for seaming, which does not allow mold to form in banks. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

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

Brine:

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

Algorithm of actions:

1. Rinse containers thoroughly. Wash the tomatoes under running water.
2. Seasoning, pepper pod (can be cut into slices), garlic at the bottom of the can. Next, lay small, dense tomatoes (to the neck).
3. Pour boiling water.
4. After a while, drain the water, prepare the brine.
5. Pour the tomatoes again with hot brine. Put mustard on top and pour vinegar.
6. Cork with a tin lid.

Mustard brine will turn out unclear, but the taste of the snack will be excellent.

How to make a tomato harvest for the winter in jars without sterilization

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

You probably read a story about how a long time ago one of the Russian ambassadors, by decree of the great empress, brought a whole basket of tomatoes from Europe, not only did he even submit a report to the Senate about this vegetable, but statesmen, having bitten this marvelous fruit, they delivered the following verdict to the tomato: "... the fruits were wonderfully wonderful and sophisticated and not suitable for taste." That’s how it happens: these “tasteless ones” a little later took root so much that it is now extremely difficult to believe in the words spoken then.

Tomatoes are loved and desired in any form, both at a family dinner and at the festive table. How many delicious dishes include tomatoes, and do not count, and even in winter jars of canned tomatoes for the winter, prepared according to various recipes, no doubt, are available for every housewife.

Red, yellow, green, small and large tomatoes - for each of this variety of species we have our own recipe. And all this so that tomatoes harvested by your chosen method for the winter will certainly please you and your loved ones in the winter.

Canned tomatoes for the winter "Visiting grandmother"

Ingredients:
  Tomatoes
  1 bell pepper
  7-8 cloves of garlic,
  7-8 peas of black pepper,
  3-4 peas of allspice,
  1 cinnamon stick
  4-5 carnations,
  1 cardamom
  1 bay leaf
  7 tbsp Sahara,
  2 tbsp salt.

Cooking:
  In a clean and sterilized jar, put the garlic and chopped sweet bell peppers. Wash the washed tomatoes with a toothpick in the area of \u200b\u200bthe stalk, put them in jars and pour boiling water for 10-15 minutes. Then pour the water into the pan, add sugar, salt, cinnamon, peas, cardamom, cloves, bay leaf, bring to a boil and boil for 15 minutes. Pour tomatoes with the resulting hot brine, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then put the jars of tomatoes in a dark and cool place for storage.

Pickled Tomatoes "Snowy"

Ingredients:
1-1.5 kg of small tomatoes,
  2-3 tbsp chopped garlic
  2 tsp 9% vinegar.
For marinade:
  1-1.5 liters of water,
  3 tbsp Sahara,
  1 tbsp salt.

Cooking:
  Prepared tomatoes fill 1 liter jar, pour boiling water and leave to cool completely. In the meantime, cook the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the jars with tomatoes, add 1 tablespoon to each jar. chopped garlic, pour jars of boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave to cool completely, then clean in a cold place.

Pickled Chips for Potato Chips

Ingredients for a 3 L jar:
  small red tomatoes
  1 bell pepper
  1 hot pepper
  3-4 cloves of garlic,
  1 sprig of parsley
  3 bay leaves
  3 tbsp Sahara,
  3 tbsp salt
  8-9 peas of allspice,
  3 tbsp 9% vinegar.
  mineral water.

Cooking:
  Wash the washed tomatoes, stripped bell peppers, hot peppers, garlic and parsley in sterilized jars. Pour boiled mineral water over the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this process again. Before pouring for the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until it cools completely.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients per 1 L jar:
  Tomatoes
  10 g of dill,
  5 g celery
  5 g basil,
  1 small head of garlic
  1 hot pepper.
For marinade:
  1 liter of water
  2 tbsp Sahara,
  1 tbsp salt
  2 tbsp 6% vinegar.

Cooking:
  Put dill, celery, basil, a few cloves of garlic and a half of chilli peppers in each jar, put the tomatoes in jars, sprinkling them with the remaining cloves of garlic, and on top of the tomatoes put a twig of dill curled in a ring. For the marinade, boil the water, add sugar, salt, boil for 1 minute, then add vinegar, pour the tomatoes on the marinade, let stand for 5 minutes and, pouring the marinade, boil it again. After that, pour the tomatoes in boiling marinade and roll them up.

Tomatoes for the winter with horseradish in the gooseberry juice “Barskie”

Ingredients:
  4 kg of tomatoes
  200 g horseradish root.
For marinade:
  2 l of water
  600 g gooseberry juice
  200 g sugar
  60 g of salt.

Cooking:
Wash the tomatoes and prick them on the side of the stem. Cut horseradish root into circles. Put the tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill three times, roll up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mother's recipe"

Ingredients:
  Tomatoes
  vegetable oil.
For marinade:
3 l of water
  7 tbsp Sahara,
  3 tbsp salt
  1 tbsp 9% vinegar
  10 peas of black pepper,
  6 bay leaves
  1 head garlic
  parsley and dill greens to taste.

Cooking:
  Peel the garlic, cut into slices and put it together with herbs on the bottom of liter jars. Then put the tomatoes in jars. For marinade, add sugar and salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add the vinegar and pour the prepared marinade over the tomatoes. Then in each jar add 1 tbsp. vegetable oil, sterilize 1 liter cans for 10 minutes and roll up.

Tomatoes for the winter in beet pickle “Summer Miracle”

Ingredients for a 3 L jar:
  Tomatoes
  2 onions,
  1 small beetroot
  1 small sour apple.
For marinade:
  1.5 liters of water
  150 g sugar
  1 tbsp salt
  70 ml of 9% vinegar.

Cooking:
  Cut the apple into slices, onions into rings, and beets into circles. Put the chopped ingredients in a jar and then fill it with tomatoes. Pour boiling water over the contents of the jar and leave for 20 minutes. After which, drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.

Garlic Arrow Tomatoes

Ingredients for a 3 L jar:
  1.5 kg of tomatoes
  300 g garlic shooters,
  5 peas of black pepper.
  For marinade (per 1 liter of water):
  1 tbsp salt
  100 ml of 6% vinegar.

Cooking:
  Wash the garlic arrows, cut into small pieces (3-4 cm) and blanch for several minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and put tomatoes on top. Add salt to water, bring to a boil and fill the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with a lid.

Delicious Tomatoes with Baked Peppers for the Winter

Ingredients:
  1 kg of small tomatoes
  700 g sweet pepper
  dill greens - to taste.
For marinade:
  1 liter of water
  2 tbsp vegetable oil
  1 tbsp dill seed
  5 peas of black pepper,
  1 tbsp salt
  1 tsp 70% vinegar.

Cooking:
  Oiled foil wrap pepper and bake it in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the peel. Put tomatoes and peppers in jars, shifting with dill branches. Boil water with salt and spices, add vinegar and pour vegetables in jars with this marinade. Sterilize the jars for 15 minutes, roll up, then turn upside down and wrap until cool.

Canned Tomatoes with Honey and Garlic

Ingredients (calculated on 3 liter cans):
  1.5-1.8 kg of small hard tomatoes,
  1 head garlic
  3 dill umbrellas,
  1.5 sheets of horseradish
  6 leaves of black currant,
  9 peas of white pepper
  2.5 l of water
  6 tbsp honey
3 tbsp salt.

Cooking:
  Peel the garlic and slice lengthwise. For tomatoes, cut off the tops, make an incision in the center and stuff with garlic. Put horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt and boil in water. Pour the tomatoes with the prepared marinade, cover with the lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Repeat this procedure 3 times, after which roll up the cans and turn over until completely cooled.

Cherry Tomatoes Pickled with Mushrooms

Ingredients:
  250 g of yellow cherry tomatoes,
  300 g small champignons
  3 bay leaves
  1 bunch of dill
  1 pinch of black peas,
  1 pinch of grated nutmeg,
  1 pinch of allspice
  1 pinch of barberry,
  cloves
  vegetable oil,
  50 ml of white wine vinegar,
  salt.

Cooking:
  Peel the mushrooms, put them in a pan, pour warm, salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook for 2 minutes with them, after which add bay leaf, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, put the pan in cold water and, gently stirring until completely cooled, let stand for another 30 minutes. Put tomatoes and mushrooms in sterilized jars, roll up.

"Tasty flowers" from green tomatoes for the winter

Ingredients for four 3 L cans:
  green tomatoes
  red, green, yellow bell peppers,
  carrot,
  garlic.
For marinade:
  6 l of water
  18 tbsp Sahara,
  9 tbsp salt
  200 ml of 9% vinegar.

Cooking:
  Wash the tomatoes and cut them crosswise, but not completely. In the resulting cuts, put in a piece of pepper, cloves of garlic, slices of carrots. Put the finished “flowers” \u200b\u200bin 3 liter cans, after putting the greens and peas of black pepper on the bottom of the cans. Pour boiling water over the contents of the jars twice, keeping them for 10 minutes each time, pour the marinade on the third and roll it up.

Green Tomatoes with Walnuts

Ingredients:
  1 kg of green tomatoes
  100 g walnut kernels,
  1 pod of red hot pepper,
  4 cloves of garlic,
  1 bunch of green basil,
  seasoning for vegetables - to taste,
  2 tsp Sahara,
  2 tsp salt
  1 tbsp 9% vinegar.

Cooking:
Cut the tomatoes into slices, salt and leave for 10 minutes. Finely chop hot pepper and garlic, chop the basil greens, walnut kernels, if they are bitter, soak for 20 minutes in milk, then fry in a pan without oil. Combine pepper, garlic, basil greens, nuts, vegetable seasoning and sugar. Place tomatoes in jars in layers, each of which is sprinkled with the prepared mixture. Add vinegar to each can, cover with lids and sterilize: 0.5 liter cans for 5 minutes, 1 liter cans for 10 minutes. Then roll up the cans, turn upside down and leave to cool completely.

Sun-dried tomatoes with Provencal herbs "Fragrant"

Ingredients:
  800 g of small tomatoes,
  200 ml of vegetable oil,
  1 tbsp Provence herbs
  4-5 cloves of garlic,
  1 tbsp Sahara,
  1.5 tbsp salt.

Cooking:
Cut the tomatoes into quarters, remove all the seeds and liquid from them with a spoon and wipe off with a paper towel to remove moisture. Next, put the slices of tomatoes on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and garlic cloves, cut into 4 parts. Put the baking tray on the upper wire rack, make a minimum fire and leave it with the door open for 1.5 hours. Then unfold the baking sheet with the other side and place for another 30-40 minutes. After time, put the sun-dried tomatoes in sterilized jars along with seasonings and garlic, cover with vegetable oil and close the lid. Store in a cool place.

Green tomato jam with lemons and rum

Ingredients:
  3 kg of green tomatoes,
  3 lemons
  2 kg of sugar
3 l of water
  100 ml of rum.

Cooking:
  Take green meaty tomatoes the size of no more than a walnut, wash them, cut into slices and remove the seeds. Then fill them with cold water, put on fire, bring to a boil and cook for 3 minutes, then fold in a colander and let cool. Cook thick syrup from water and 1 kg of sugar, dip tomatoes in it and cook for several minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced \u200b\u200blemons into the syrup along with the peel, put on the fire and boil for 7 minutes. Then dip the tomatoes and cook until cooked. When the jam has cooled, add rum, pour into jars and close with nylon covers.

Red tomato and plum jam

Ingredients:
  1 kg of tomatoes
  3 kg drain,
  2.8 kg of sugar
  50 ml of lemon juice.

Cooking:
Remove the seeds from the drain. Peel the tomatoes, cut into slices and remove the seeds. Mix tomatoes, plums and lemon juice, put on the fire and cook, stirring constantly, for several minutes. Then rub the resulting mass through a sieve, add sugar and cook for 45 minutes. Put the jam in the jars and close the lids.

Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a hint of piquancy and originality.

Successful blanks!

Larisa Shuftaykina