Preparations for the winter are not complete without canning tomatoes. Pickled tomatoes in jars - juicy and delicious snack in winter.

We present to you tomato canning recipes with various spices, bell pepper, dill, grapes, onions, garlic, carrot tops, in tomato juice.

Proven recipes, the most delicious tomatoes for the winter, such pickles will be useful to any housewife.

A fragrant and juicy winter snack, tomatoes with grapes, looks beautiful. We prepare tomatoes without sterilization with the addition of vinegar.

Tomatoes, white and red grapes, 1 sprig of basil, 2 cloves of garlic, 1 onion, 2 cloves, 1 tbsp salt. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.

Recipe

Prepare 1.5 liter jars and lids: wash and sterilize. Wash the tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Peel the onion, cut into half rings, cut the garlic cloves in half. Place basil, chopped onion, garlic, and cloves at the bottom of each jar.

Place tomatoes in a jar with spices alternating with grapes. I added red and white grapes at the same time.

Pour boiling water over the jars of tomatoes and grapes, cover with lids and leave for 20 minutes.

Pour the brine into the pan and bring to a boil. Fill the tomato jars with brine again and leave for 20 minutes.

Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.

Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down and leave until completely cool. Store in a cool place.

The best variety of tomatoes is Cream, which is not overripe. Simple recipe delicious tomatoes halves for the winter.

Tomatoes 1.5 kg, dill, parsley, Bay leaf, garlic, peppercorns, onion, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.

Brine for a 3 liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g.

Recipe for cooking tomatoes in halves for the winter

Wash the tomatoes, cut each in half. Prepare jars and lids, wash and sterilize.

At the bottom of the jar put parsley, dill, onion cut into half rings (half an onion is enough for a liter jar), bay leaf, 5-7 peppercorns.

Prepare the marinade: Add sugar and salt to the water and bring to a boil. Remove the marinade from the stove and leave to cool until room temperature. Pour the cooled marinade over the tomatoes, cover with lids and sterilize.

Sterilize liter jars for 4 minutes, 1.5 liter jars for 5 minutes, 3 liter jars for 7 minutes.

Cover the jars with lids, turn them upside down and leave until completely cool.

Marinated tomatoes “Under the snow” with garlic

Delicious marinated tomatoes with a pleasant garlic flavor. A simple recipe for preparing tomatoes with garlic for the winter. The brine from the jar is very tasty, so there is nothing left - neither tomato nor brine.

Ingredients for a 1.5 liter jar: tomatoes, medium-grated garlic 1 tsp.

Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.

Recipe

Prepare jars and lids and sterilize. Wash the tomatoes and put them in jars.

Pour boiling water over the tomatoes, cover with lids and leave for 10 minutes. During this time, prepare the garlic and grate it.

Pour water from cans of tomatoes into a saucepan (measuring the volume for preparing the brine), add salt and sugar. Bring the brine to a boil, add vinegar.

Place grated garlic in each jar and then pour boiling brine over it. Roll up the jars with metal lids.

Turn the jars upside down, wrap them up and leave until completely cool.

Delicious and healthy juice from tomatoes for the winter. A very simple recipe for making aromatic tomato juice. Natural juice homemade. 1.5 kg of tomatoes will yield 1 liter of juice when scrolled through a meat grinder with a juice attachment.

Ingredients: tomatoes, salt (per 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.

Tomato juice recipe

Wash and cut the tomatoes. Squeeze out the juice using a meat grinder with a tomato juice attachment; you can squeeze out the juice using a juicer, but the juice yield will be less.

Pour the resulting juice into a saucepan, add salt and ground pepper, mix. Place on the stove and bring to a boil, skim off any foam that appears. Cook for 10 minutes, reducing heat to low until barely simmering, stirring occasionally.

Wash and sterilize jars. Spill tomato juice into the jars and roll up the lids. Turn the jars upside down and leave until completely cool.

Tomatoes prepared according to the recipe have unique taste. Juicy and tasty tomatoes great snack in winter.

Ingredients for a 3 liter jar: onion 1-2 pcs., tomatoes 1.5-1.7 kg, bay leaves 2 pcs., black peppercorns 7 pcs.

Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.

Recipe for marinated tomatoes with onions and citric acid

Wash the tomatoes, remove the stems. Prepare jars and lids and sterilize.

Place onion cut into rings at the bottom of each jar. Place the tomatoes in jars. Pour boiling water over and leave for 20 minutes, covering with lids.

Drain the water into the pan. Add bay leaf and peppercorns to each jar.

Add salt, sugar to the pan and bring the brine to a boil.

Remove the pan from the stove and add citric acid. Stir and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave until completely cool.

An unusual and mysterious marinade, you can drink it as nice drink. Quick recipe preparing tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaves 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.

Marinade for a 3-liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.

Recipe for tomatoes in a mysterious marinade

Wash jars and lids and sterilize. Place dill, garlic, bay leaf at the bottom of the jar.

Wash the tomatoes and put them in jars. Pour boiling water over the jars of tomatoes, cover with lids and leave for 7 minutes. Drain the water from the jars into a saucepan. Add salt, sugar, ground red pepper and bring to a boil.

Add cloves and peppercorns to the jars.

Remove the brine from the stove, add vinegar, vodka, mix and pour into jars.

Roll up the jars with lids, turn them upside down, and leave until completely cool.

Pickled tomatoes – best snack to boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc., onions 2 pcs., parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.

Recipe for marinated tomatoes

Prepare jars and lids, wash and sterilize. Sort the tomatoes and wash them well.

Cut the onion into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.

Place onion and parsley at the bottom of the jars. Fill the jar with tomatoes, distribute the pepper strips evenly in the jar.

Pour boiling water over the jars, cover with lids, and leave for 20 minutes.

Drain the water into a saucepan, add salt, sugar, and bring to a boil.

When the brine boils, add vinegar and remove from the stove. Add peppercorns to the jars, then fill the jars with brine and roll up the lids. Turn the jars upside down, wrap them up and leave until completely cool.

Cucumbers and tomatoes go well together. You will like juicy tomatoes and crispy cucumbers.

Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.

Recipe

Wash the tomatoes so that the skin does not burst; pierce the base of the tomato with a toothpick. Pour water over the cucumbers and leave for 30 minutes, then wash and trim the ends.

Prepare jars and lids, wash and sterilize. Place a horseradish leaf, black peppercorns, an umbrella of dill, and bay leaves on the bottom. Place vegetables in jars, add garlic cloves.

Pour boiling water over the jars and cover with lids, leave for 30 minutes.

Drain the water, measuring the amount for the brine (recipe ingredients for 1.5 liters of water). Add sugar and salt, mix.

Bring to a boil, remove from heat and add vinegar. Fill the jars with vegetables with brine and roll up the lids. Turn the jars upside down, wrap them up and leave until completely cool.

Fragrant and tasty tomatoes; adding sweet pepper will add a special taste. An easy-to-prepare recipe for delicious winter tomatoes with bell peppers.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill sprig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.

Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.

Recipe for marinated tomatoes with peppers

Prepare lids and jars, wash and sterilize.

Wash the tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick. Place dill, horseradish, garlic, and hot peppers at the bottom of the jars (I used green hot peppers, peeled them from seeds and cut the pepper 2 cm long per jar).

Place tomatoes and bell peppers in jars, pour boiling water over them, cover with lids and leave for 30 minutes.

Drain the water into a saucepan, bring to a boil and pour the cans of tomatoes back in for 30 minutes. Drain the water again and when it boils, pour into the jars and leave for 30 minutes.

Drain the water, measuring the amount of water to prepare the brine. Add salt, sugar, bring to a boil.

Add 1 tbsp to jars. l. vinegar and boiling brine. Roll up the jars, turn them upside down, wrap them, leaving them to cool completely.

Juicy tomatoes for the winter with bell peppers and carrot leaves. I'm cooking with carrot tops I add young carrots cut into pieces. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients: tomatoes, carrot tops, young carrots, bell peppers.

Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.

Recipe

Wash lids and jars and sterilize. Wash tomatoes, carrots, carrot leaves. Place carrot tops at the bottom of the jar, then tomatoes.

Peel bell peppers, cut into strips, cut young carrots into strips, add to jars with tomatoes.

Pour boiling water over the jars, cover with lids and leave for 10 minutes. Drain the water, bring to a boil and fill the jars again, leave for 10 minutes.

Pour the water into a saucepan, add sugar, salt, and bring to a boil. Remove from the stove, add vinegar and fill the jars, roll up the lids.

Turn the jars upside down and leave until cool.

Recipe for pickled tomatoes in tomato juice - very tasty tomatoes, a minimum of spices, lots of vitamins and useful substances. Tomato juice won't go to waste either, it's a very tasty drink.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.

Cooking recipe with sterilization

Wash jars and lids and sterilize. Place the tomatoes in jars. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

For tomato juice, grind the tomatoes through a meat grinder with a juice attachment or using a juicer.

Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaf, and garlic. Bring to a boil and cook for 10 minutes.

Pour boiling tomato juice into jars of tomatoes, cover with lids and sterilize for 20 minutes. Cover the jars with lids, turn them upside down and leave until completely cool.

Recipe without sterilization

Pour boiling water over the tomato jars and leave for 10 minutes. Drain the water, bring to a boil and add water again for 10 minutes, drain the water.

Put tomato juice on the fire, add spices and pour boiling brine into the jars of tomatoes, roll up the lids and turn upside down.

You get very tasty tomatoes own juice.

The most popular recipes canned tomatoes. Delicious preparations for the winter!

Probably for foreigners the phrase “sweet tomatoes” seems as absurd as “carbonated boiling water” or “rectangular circle”. But in a country where they can preserve almost everything: from radioactive waste to garlic arrows, they know very well what this popular preparation is. Small tomatoes are poured spicy marinade with added spices and relatively large quantity sugar, seal and put away. It’s difficult to describe how, after a long period of infusion, sweet pickled tomatoes turn out for the winter - moderately spicy, juicy, slightly salty, with a slight sourness (well, it turned out ridiculous again). You just need to try it in person! You can finish half a three-liter jar in one sitting! And I'm not kidding! In general, don’t be put off by the name, the appetizer turns out great. And most importantly - no problems with preparation and storage.

Sweet pickled tomatoes for the winter without problems and sterilization

A stove from which one should dance if the soul asks for experiments. A basic recipe that uses vinegar and eliminates sterilization. I suggest starting with him. Use additional spices at your discretion. But it’s my duty to warn you: it’s already turning out amazing!

List of what you need:

Exclusively upon request:

1. dill (greens or umbrellas)
2. garlic
3. carnation

Exit: 1 3-liter jar.

How to seal sweet canned delicious tomatoes for the winter:

To maximize the usefulness of free space in jars, can only small and medium-sized fruits. At the same time, place more tomatoes on the bottom. Leave the small ones to fill the neck. Sort out the vegetable. There should not be any bursting, dented or beginning to rot. Inspect especially carefully the place where the stalk is attached. This is usually where mold appears first. This is important because the preparation is made without sterilization. Wash the main ingredient. I gave the proportions for 3 liters, but you can use smaller containers. For 1 liter, accordingly, three times less ingredients will be required. Wash the jars well. It's better to clean with baking soda. Sterilize if desired, but this is not necessary. Dry. Add spices - bay leaf and peppercorns. The rest is up to personal preference.
Spread the tomatoes as tightly as possible. But do not press too hard so that they do not wrinkle. Boil the water. Pour into jars. Cover (without rolling) the vegetables with lids. Let sit until the water is warm (this will take about half an hour). The fruits will warm up well, which will prevent the product from souring during storage. When canning large tomatoes, it is better to pierce them in several places with a toothpick. So hot marinade is guaranteed to get to the middle.
Drain the water through the lid with holes into the pan. Pour vinegar into jars.
Add sugar and salt to the drained liquid. Bring to a boil. Stir to speed up the dissolution of the crystals. Boil for 2-3 minutes. Pour the boiling sweet marinade over the tomatoes. Seal with clean, boiled lids. Turn it over. Wrap tightly in warm material. Store only after it has cooled down.
The preparation is excellent for 12 and even 18 months. But if you want to try sweet pickled tomatoes without waiting for winter, open the canned food no earlier than after 2 weeks. And feel rich taste you will succeed only in a month.

Sweet tomatoes with onion rings, canned with citric acid

Combination of juicy tomatoes and onion rings in conservation - if not ideal, then very successful. And the sweetness of the marinade does not spoil it at all. A reliable, repeatedly tested method of canning.

Ingredients:

It turns out: 3 l.

How to cook:

It is better to preserve small tomatoes in small jars (0.75-1 l). IN three liter bottles You can compactly place fruits of medium size. Wash the vegetables in cold water. If time allows, you can soak them for 30-60 minutes. Make 2-3 punctures in each tomato, near the stem, with a thin toothpick. If you have large vegetables, they can be cut into slices.
Prepare glass containers for canning. Sterilization of jars is not required. But thorough washing with baking soda is a must. Dry the washed jars. Place bottoms up to drain. Cut the onion into moderately thin rings or halves of rings. Place on the bottom. Add spices - thoroughly washed dill, peeled garlic cloves, cloves, peppercorns.
Fill the containers with tomatoes. Pack tightly enough to leave less empty space. But be careful not to damage the fruits. By the way, if the skin does burst, don’t worry too much. This tomato will be saturated with the marinade faster and will turn out more tasty. This will not affect the safety of the workpiece; it will last until winter.
Add salt and sugar to water (1.5 l). Boil it. Boil for about 2-3 minutes. Add lemon. After it dissolves, remove from the stove.
Pour into jars. Cover them with lids cleaned with soda. Sterilize 3-liter bottles for 12 minutes, 2-liter bottles for 10 minutes, 1-liter bottles for 7 minutes. Roll up tin lids. Invert to ensure the seal is sealed. Are there any leaks observed? Wrap the workpiece in several layers of warm material. Leave to cool.
After 24-36 hours, put it in the pantry or dark cellar until winter. The tomatoes are sweet and savory, the onions are crispy and aromatic. I’m also delighted with tomatoes cut into slices, you can look at their recipe. Very tasty and simple!

Preservation of sweet-savory tomatoes stuffed with garlic

Most interesting recipe I decided to leave it for last. The appetizer looks incredible! After long marinating, garlic partially loses its piquancy, so don’t be afraid of the thrill!

Take:

Result: 1 l.

Action plan:

Ripe tomatoes wash well. Using a thin knife, carefully cut out the “patch” from the stalk to create a hole with a depth of approximately to the middle of the fruit. Peel the garlic. Cut the cloves into 3-4 parts. Place a piece of garlic in each tomato.
Pack tightly into clean glass jars. Fill in boiling water. Cover with lids. Let the workpiece sit for about half an hour. On a note: For canning such tomatoes in three-liter container, increase by 3 times the amount of all ingredients from the recipe.
Drain the liquid into a bowl (saucepan). Add spices according to the list. Add sugar and salt. Bring to a boil over medium heat. After 2-4 minutes, add vinegar. Remove from heat. Fill the jars to the brim.
Screw on the lids. Place bottoms up. If the marinade does not leak, cover with a blanket. If there is a leak, open the workpiece. Boil the brine and repeat sealing. After cooling to room temperature, hide the tomatoes in a dark, cool place (cellar).
The tomatoes turn out amazing! Sweet taste brine combines well with spices, it comes out piquant, moderately spicy and juicy.

The generous gifts of autumn - ripe, ripe tomatoes are prepared for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This rich in vitamin With, organic acids, minerals Vegetable crops surpass other gifts of nature in the number of methods of preservation. Let's consider the most delicious recipes preparing tomatoes for the winter and the secrets of their preparation.

Recipes for pickling delicious tomatoes in jars

What types of containers are used to make preservation different, simple, quick, and useful! The test of time has passed wooden barrels, in which salting tomatoes is as convenient and tasty as pickling another valuable vegetable crop - cucumber. Tomatoes are preserved in enamel tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to variety when preparing vegetables for the winter.

To obtain delicious preserves, use these secrets:

• When preparing tomatoes for the winter, choose fruits collected in dry weather, sort them, laying them out separately according to their degree of ripening.
• When preserving, do not mix different varieties or tomatoes that differ greatly in size.
• For pickling, use medium or small tomatoes, and from large ones, make tomato juice or preserve them in slices.
• To prevent tomatoes from cracking, pierce the stems with a wooden stick or toothpick.
• You can even harvest fresh green tomatoes; only sick or damaged fruits are not suitable for canning.
• Before canning vegetables, wash liter glass jars thoroughly and sterilize them together with their lids for at least a quarter of an hour.
• On preparatory stage For any recipe, wash the vegetables thoroughly.
• Depending on the recipe, cover the tomatoes either whole or cut into slices.
• As preservatives for homemade preparations, use vinegar, aspirin, brine with citric acid, and in rare cases -.

Marinated cherry tomatoes and garlic with vinegar

Delicious treat dining table– small pickled tomatoes with an incomparable aroma and taste. For preparing sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar is used as a preservative. You don’t even need a photo or video to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps preserve them appearance, and in winter the sweet cherries will become great snack.

Ingredients for preparation (per liter jar):

• 600 g cherry;
• 1 PC. pepper (bell pepper);
• 50 g of greens (dill, parsley);
• 3 cloves of garlic;
• 3 peppercorns (allspice);
• 2 bay leaves.

We prepare the marinade based on 1 liter of water:

• 25 ml vinegar (table vinegar 9%);
• 2 tbsp. spoons of spices (sugar, salt).

Process for preparing pickled cherry tomatoes:

1. Place two cloves of garlic, allspice, and chopped herbs into a sterilized glass container.
2. The cherry tomatoes, split in the stalk area, should be placed in the jar, starting with the larger fruits. Arrange the fruits in layers with bay leaves and bell peppers to the very top.
3. Cook the marinade by adding water and spices. Pour into the preserves and leave for a quarter of an hour. Then pour it back into the pan and boil again.
4. Boil the marinade, pour the vinegar into the jar with the cherry tomatoes, then roll up the lid.
5. Turn the canned food over, place it on the lid, and cover it with a warm cloth until it cools completely.
6. Cherries that have been pickled have a sweet and sour taste, and you will be able to taste them in just a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are prepared for the winter in a cold way, and in order to preserve the maximum nutrients, the fruits are rolled without sterilization. Cold Ambassador It will require a little free time, but when the time comes to try pickling, you won’t want to tear yourself away from the treat. When pickling tomatoes, keep one important nuance in mind: store the preserved food in a cool place. The recipe (based on a liter jar) requires the following ingredients:

• 500 g tomatoes;
• 15 g salt;
• 2 cloves of garlic;
• 30 ml vinegar (table vinegar 9%);
• 500 ml water;
• 1 tbsp. spoon of sugar;
• greens (umbrella dill, celery);
• 3 peppercorns each (allspice, black);
• 1 aspirin tablet;
• spices (to taste);

Step by step process cold pickling of tomatoes:

1. Place herbs, peppercorns, garlic, bay leaves, etc. in a prepared glass jar.
2. Fill the container with whole ripe fruits, placing them tightly against each other.
3. Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let sit for a couple of minutes and pour brine over the tomatoes.
4. Crush an aspirin tablet and pour it into the jar on top to prevent the homemade preparation from becoming moldy.
5. Close up tomatoes nylon cover, put until ready and store in a cool place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for pickling for the winter. If you pick good recipe, in their own way taste qualities This option for home canning will be no less appetizing. Advantage unripe fruits in their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe involves canning salted green tomatoes by cold pouring. Even tap water is suitable for this.

Ingredients:

• 0.5 kg of green tomatoes;
• 1 tbsp. spoon of salt ( coarse grind);
• 500 ml water;
• greens (twigs with cherry leaves, dill umbrella, currant leaves);
• 2 cloves of garlic;
• 0.5 teaspoon mustard (powder);
• horseradish (to taste).

Cooking process:

1. Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
2. Fill a sterilized glass jar to the top with green tomatoes, add brine (no sediment).
3. Latest in home preparation pour mustard, then cover the salting with a lid, leaving it for storage in a cold place.

Canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, and aromatic. Sealing tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to can the fruits for the first time. Fans of original homemade preparations will be able to replenish their supplies with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

• 500-700 g red, ripe tomatoes;
• half a head of onion;
• 20 ml vinegar (table vinegar 9%);
• 700 ml water;
• 30 g sugar;
• a pinch of salt;
• spices (black peppercorns, cloves, bay leaf) to taste.

Canning process:

1. Place spices at the bottom of a sterilized glass container.
2. Place the tomatoes tightly on top, adding chopped onions as the jar fills.
3. In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pan with brine from the stove, pour in vinegar.
4. Pour the resulting marinade over the tomatoes. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
5. Then roll up the jars, turn them over and place them upside down until they cool completely.

Pickled tomatoes, like barrel tomatoes

During Lent or even as a dish festive table the table will be decorated pickled tomatoes. The recipe, which will allow you to taste tomatoes straight out of a barrel over time, is easy to master. When choosing a container convenient for fermentation, it is better to store such homemade preparations in glass jar. If you don’t know how much salt per 1 liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

• 1 kg of tomatoes (medium size);
• 3 cloves of garlic;
• 500 ml water;
• 1 tbsp. spoon of sugar;
• 1 bunch of celery;
• dill (a bunch or 1 tablespoon of seeds);
• 25 g salt.

Preparation:

1. Cut out the stem of the tomatoes. This must be done carefully and shallowly.
2. Place dill, celery, garlic, tomatoes (with the removed stalk facing up) in a fermentation container.
3. Prepare the brine by boiling water with spices, let it cool slightly, and pour it into a jar of tomatoes.
4. The salting process lasts about 3 days until bubbles appear on the surface. If acid pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Finger lickin' good"

Preparing tomatoes for the winter caring housewives They even prefer it in the form of salads. Unforgettable taste combined with a special aesthetics, because for this preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared using simple recipe, but preparation will take some time. But the result will please you, and in winter such a salad will be in great demand.

Ingredients:

• 400-500 g tomatoes;
• 3 cloves of garlic;
• 1 onion;
• greens (dill, parsley) to taste;
• 25 ml oil (vegetable);
• 25 g sugar;
• 300 ml water;
• 15 g salt;
• 2 bay leaves;
• 40 ml vinegar;
• 2-3 peppercorns each (black, allspice).

Preparation:

1. Chop greens, onions, garlic. Place in a sterilized jar, pour in vegetable oil.
2. Place tomatoes on top. When the jar is full, start preparing the marinade.
3. Add spices, remaining pepper, and bay leaves to the water, bringing the brine to a boil. Pour in the vinegar at the very end.
4. Cool the prepared marinade slightly, pour into a glass container, and cover with a lid. Leave to sterilize for about a quarter of an hour, then roll up.
5. After that home canning turn it over, let it cool, and store it. Tomato salad for the winter is finger licking ready!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those don't think about it thrifty housewives who, during the harvest period, mastered the recipe for preparing an assortment of valuable vegetable crops. It’s more convenient to roll tomatoes and cucumbers into large jars, but liter jars are also suitable. When following a recipe, follow several important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as decoration.

Ingredients:

• 300 g each of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
• 2 cloves of garlic;
• dill (umbrella);
• horseradish (root, about 3 cm);
• 20 g salt;
• 5 peppercorns (black);
• 0.5 teaspoon of essence (70%);
• 25 g sugar;
• onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

1. Cut off the ends of the cucumbers and soak in cold water for a couple of hours.
2. Chop horseradish, carrots, Bell pepper, onion.
3. Place dill, black peppercorns, garlic on the bottom, tightly place cucumbers, tomatoes, chopped vegetables, horseradish on top in layers to the top.
4. pour boiling water over it, leave for five minutes, pour the brine into a saucepan and add spices. Boil the marinade and pour it back into the jar.
5. Add the essence last, roll up with a tight lid, turn over, and leave until completely cool.
6. Canned assorted tomatoes and cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify your homemade preparations for the winter with a recipe for canned vegetables? chopped tomatoes? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of preparing tomatoes in their own juice or tomatoes cut into slices are the most suitable recipes. For lovers spicy snacks The second method will do.

How much vinegar per liter jar? Should it be used for canning, if there is a desire to salt not whole tomatoes, but sliced? In different step by step recipes There will be different ways of preparing tomatoes in this form for the winter. Without sterilization, cold method, lightly salted, in glass, wooden, enamel containers or even in a bag - all twisting options are worthy of implementation.

Almost every housewife knows how to can tomatoes for the winter. But not everyone knows a few tricks that greatly simplify work in the kitchen. Triple sterilization of everything, careful selection of tomatoes with a caliper, five-time filling and a large set of unnecessary worries. Let's figure out how to close tomatoes for the winter without unnecessary hassle.

The right choice is the key to success

If tomatoes are grown with your own hands on your own plot or even on a windowsill and balcony, then the seed bag was probably carefully examined from all sides before planting. All that should interest us for high-quality preservation is the purpose, color and size of the fruit.

We look for the required line on the bag. Purpose: salad variety. That is, such tomatoes are good for swirling in adjika, sauces, lecho, and ketchups. They will make wonderful tomato juice. But this variety is not suitable for preservation as a whole. The fruits will be soft, crawl into an unappetizing slurry, and the taste will leave much to be desired.

But if the bag says: suitable for long-term storage and preparations, then we can safely preserve the tomatoes. They will remain dense, elastic and taste magical.

What should those who do not have a garden and only buy tomatoes for twists do? You should not buy them in the store. Often they are covered there good layer edible wax, so they can be stored for months. And even in the peak season, in July, you risk running into tomatoes that ripened in February.

Feel free to go to the market to buy. And already there we choose correctly. There is no need to ask the seller what the fruits are good for. In an effort to sell a product, he will tell you that only he has best tomatoes worldwide. Just ask him to cut it, or better yet, break one fruit. And look carefully: there is too much juice released - the tomato is not very suitable for spinning in its entirety. Large seed chambers also indicate this. The pulp is thick, fleshy, there is practically no juice - so we take required quantity and proudly dragging it home. Why are we dragging? Because we bought a lot. You won't buy one tomato, will you?

Advice. Naturally, we choose whole tomatoes, without visible damage or dents.

The second factor we are interested in is the color and size of vegetables. Today, genetics is moving forward by leaps and bounds. Few people will be surprised by brown, black or striped tomatoes. Yellow and orange are also far from uncommon. No doubt, in fresh salad They look original on the table. But during conservation they behave completely unpredictably. Even an uninflated can can cause a lot of unpleasant moments. Not nice smell or a slob in cloudy brine- Was this achieved by standing idle for hours over the banks?

All tomatoes are suitable for canning, but the most delicious and aromatic are the red ones. Rose-fruited ones are also good. Leave orange, yellow and black fruits for salads, ketchup and lecho.

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

C large egg or a little more walnut- beautiful on the table and convenient to eat.

But the advice to collect fruits of exactly the same size in a jar is clearly superfluous. Will you measure each tomato? What's the point of this activity? Unless you have nothing to do. Because during heat treatment, boiling water does not take into account the size; it scalds all vegetables equally. Marinade also with calipers and notebook does not move around, but saturates all the fruits evenly.

Advice. By the way, small tomatoes, the so-called cherry tomatoes, can also be canned. Even the most capricious children eat them with pleasure.

Sterilization is the scourge of housewives in the summer heat

Well, who among the housewives in a conversation with their girlfriends has not at least once said - tomatoes are good in winter, but how about sterilization? And immediately before my eyes there is a picture: summer, it’s hot outside, there are clouds of steam in the kitchen, jars, lids, and water for filling are boiling. And in the evening, squeezed like a lemon, the woman lies flat with a cold towel on her forehead.

Down with old-fashioned methods! Give us civilization! You can quickly sterilize jars up to 1 liter in size in the microwave. Why are they so small? Should I also pour cherry into a three-liter container? Or a person who lives alone, why does he need such huge vessels?

Therefore, pour 3-5 cm of water into jars, place the microwave on a plate, and turn on the maximum mode for 5 minutes. Let's go do our business. Or prepare the next batch of containers.

It drank, took out the sterile jars, threw them onto 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 should those who simultaneously can a large batch of vegetables do? It will be a pain to warm it up over a kettle. A healthy cylinder will not fit into a microwave oven. The best assistant will help out - the oven! In it, dear, right into the cold one, we place the washed containers. Then we forget for 12-14 minutes at a temperature of 120°C. Then carefully pull it out with gloves or a towel. Everything can be preserved.

Advice. If you are confident in the quality of your water, then you can refuse sterilization altogether. Use a stiff brush and baking soda to thoroughly scrub the jars inside and out. Preferably with hot water. Pay special attention to the necks. Then rinse thoroughly and you are ready to use.

How many times to fill

There are recipes in which tomatoes are repeatedly tormented with boiling water. They practically turn them into mush with just pouring. And in winter, having opened the jar, they raise their eyes to grief - again the variety was bad!

Why all this dancing with a tambourine? Here's how to properly preserve tomatoes for the winter:

1. Wash thoroughly without pressure and let the water drain. By the way, they are not wiped, so as not to wrinkle them again.
2. Place the selected spices on the bottom of the container and tomatoes on top. Preferably without tamping, carefully.
3. Fill it with boiling water and put a lid on top. Leave it for 20-25 minutes. During this time, you can prepare the next batch or drink tea.
4. Pour the liquid into the saucepan. Added salt and sugar. Add the required amount of acid according to the recipe (if required) to the containers with tomatoes. The brine has boiled - you can pour it in.
5. They screwed the lid on and turned it upside down. All.

It is not necessary to wrap the vegetables so that they remain elastic and dense. Additional insulation is required only for recipes for canning green tomatoes. They are harder than red ones, so this is to their benefit.

Tricks for preparing tomatoes

In order not to waste time washing a large number of tomatoes, do it simply. Pour all the raw materials into one basin or vat, fill it with clean water and leave for 20 minutes, let them float. In the other there is a large sieve or colander. Tomatoes are washed by hand directly in the first container and placed in the second structure. There the batch is doused with clean water, allowed to drain and that’s it, you can make any preparations.

You can often observe the following situation: vegetables seem to be strong and dense, but when scalded for the first time, the skin bursts. This will not affect the taste, but the appearance of the twist is not the same. How to avoid such troubles?

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

What if you have to preserve three buckets and even cherry tomatoes? Or more? It will take half a day just to pierce it. There is a solution. Do not pour boiling water over the tomatoes, but let it cool slightly. Turn off the heat, wait 3-4 minutes and only then pour it into containers with vegetables.

You don’t have to bother with these methods at all, but simply remove the skin completely. It is impossible to do this without processing. Therefore they do this:

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

Once all the vegetables have been blanched, the skin can be easily removed with bare hands. You could say it takes off on its own.

Advice. Processing time can be reduced by first making a shallow cross-shaped cut 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
• clean water, 1200-1500 ml
• vinegar essence, 1 des. l.
• rock salt, 2 tbsp. l.
• granulated sugar, 2 tbsp. l.
• 4 medium cloves garlic
• spices to taste

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

Seasonings are placed at the bottom of the jar, then prepared vegetables are added to the top. Boil clean water, poured into a container. Cover with a lid. After 25 minutes, pour the liquid into a saucepan, add both “white deaths”, and let it boil. Pour vinegar into the jar and fill it with filling so that a little goes over the edge. Roll up, turn over and let cool.

You can try it after 14 days. It is recommended to store in a cellar.

Advice. Some housewives throw out the first water, supposedly it washes away all the dirt, and make the brine on a new one. We do not recommend doing this. Firstly, what kind of dirt is there if you have thoroughly washed the containers and tomatoes? And secondly, she collected the most from the tomatoes bright aroma. Why flush this magic down the toilet?

Some advice recommends pouring boiling water over the tomatoes three times, and then sterilizing them before final seaming. Why all this extra trouble? From this amount heat treatments The result is porridge in a tomato shell. They'll just cook! All infection dies after the second filling. This is quite enough.

The classic recipe for tomatoes for the winter calls for 2 tbsp. l. granulated sugar for a three-liter cylinder. Don't skimp on the sweets, add not 2, but 4 spoons. In winter you will be very pleasantly surprised. Not only will the tomatoes fly away in one fell swoop, but the brine will also be drunk away without a trace.

By the way, some housewives prepare amazing mustard based on this sweet and sour filling. All you need to do is add dry mustard powder until it becomes liquid sour cream, and let it brew for an hour. And there is enough salt and acid in the brine.

How to can tomatoes for the winter? Thanks to our advice, it will be easier than ever. As a result: mom is not tired, the cellar is filled to capacity, the household is happy and fed with delicious preparations.

Video: how to properly preserve tomatoes for the winter

The end of August and the beginning of September is the time to prepare juicy tomatoes that smell like the July heat for the winter. By the way, processed vegetables contain more lycopene, a substance that improves mood, than fresh tomatoes. So don’t be late - pickle, plan salads and snacks from red and not so “golden apples”.

How to close tomatoes for the winter - a simple recipe

Tomatoes in marinade are a good addition to baked fish, chicken pieces, cold cuts. And just with a crust of bread – delicious.

• On three liter jar will do - two kilograms of tomatoes, 1 tbsp. l. coarse salt and two sugars, 1 tbsp. l. lemon juice. Choose seasoning at your discretion - dill, parsley, oak leaves, coriander, garlic, pepper.
• Place spices and tomatoes in a jar. Pour boiling water over the vegetables for 10 minutes. When the time is up, pour the solution into a saucepan, add sugar and salt, and boil.
• Pour brine with lemon juice over the tomatoes. Roll up the jars, turn them upside down, wrap them in a warm jacket, and set them aside to cool.

How to close tomatoes for the winter - a sweet preparation

You will need: 2 kg of tomatoes, a bunch of grapes, three colorful peppers. For 1 liter of marinade – 1 tbsp. l. salt, 4 tbsp. l. Sahara. From herbs and spices - a couple of mint stalks, three blackberry leaves, 1/2 cinnamon sticks, three cloves, two cloves of garlic.

• Prick the tomatoes with a kebab skewer, cut the peppers, and separate the grapes into berries. Place everything in jars, pour in boiling water. After 5 minutes, drain the liquid, add sugar, salt, vinegar, and boil.
• Fill glass containers with marinade. Next according to plan - lids, twisting, cooling. The tomatoes will come out sweet. Serve them to fried potatoes, navy pasta, buckwheat with cracklings, liver pancakes.

How to seal tomatoes for the winter in their own juice

On three liter jars– 2 kg of large tomatoes and 3 kg of baby cherry tomatoes, 50 g each. sugar and salt. For fragrance - a little cinnamon, dry garlic, a piece of ginger.

Place small tomatoes in jars, chop large ones, and simmer in a saucepan until pureed. Add salt, sugar, spices to the mixture, heat it up and pour in the tomatoes. Place the lids on the jars, sterilize for 10 minutes, and roll up.

How to close tomatoes for the winter - salads

Tomatoes go well with all vegetables and cereals, so thrifty housewives make a lot of snack salads.

Snack with cucumbers

Cut - 1 kg of gherkins, tomatoes, half a kilo of red onions and carrots. Transfer the cuttings into an aluminum bowl, add 100 ml sesame oil, two tablespoons of salt, sugar, vinegar and simmer for a quarter of an hour. Place the hot mixture into jars and seal.

Salad with rice

Products: a glass of rice, 2 kg of tomatoes, 0.5 kg each of carrots, onions, sweet peppers. Salt – 2 tbsp. l., sugar - half a glass, sunflower oil - 250 ml.

Boil the rice until half cooked. Tomatoes, peppers, onions - cut, carrots finely chopped. Mix all ingredients and place in a saucepan. Add 300 ml of water, cook for 35 minutes. Lay out, roll up, store.

Spicy vegetable mixture

Components: 2 kg of tomatoes and carrots, 5 pieces each bell pepper and onion, one hot pepper, a head of garlic. Salt and sugar 2 tbsp. l., vegetable oil- cup.

Place the chopped vegetables in an enamel container and simmer over low heat. In 15 minutes everything is ready. Pack in jars and store in reserve.

Prepare tomatoes for future use. Provide for yourself during the cold season vitamin vegetables, capable of not only decorating any feast, improving appetite, relieving stress, but also adding a touch of positivity to the winter mood.