Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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 vegetable crop, rich in vitamin C, organic acids, and minerals, surpasses other gifts of nature in the number of preservation methods. Let's look at the most delicious recipes for 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! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as pickling another valuable vegetable - 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 get 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 canning, 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.
• At the preparatory stage of 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

A delicious treat for the dinner 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 preparing tomatoes helps preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful 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 marinated cherry tomatoes with garlic:

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 using a cold method, and in order to preserve maximum nutrients, the fruits are rolled without sterilization. Cold salting 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 for cold pickling 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 together.
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. Cover the tomatoes with a nylon lid, place 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 choose a good recipe, this version of home canning will be no less appetizing in its taste. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, either whole or 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. a spoonful of salt (coarsely ground);
• 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. Mustard is poured into the homemade preparation last, after which the salting is covered 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 of 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 holiday dish, pickled tomatoes will decorate the table. 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 a 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 the acidity of 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"

Caring housewives prefer to prepare tomatoes for the winter, even in the form of salads. The unforgettable taste is 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 a 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 this, turn the homemade preserves over, let them cool, and store them. Tomato salad for the winter is finger licking ready!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, have mastered the recipe for preparing an assortment of valuable vegetable crops, do not think about this. It’s more convenient to roll tomatoes and cucumbers into large jars, but liter jars are also suitable. When following the recipe, observe several important nuances: take cucumbers and tomatoes in equal proportions; you can roll up other vegetables with them, but only as a 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 peppers, and onions.
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 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 of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Should it be used for canning if there is a desire to salt tomatoes cut into slices rather than whole ones? Different step-by-step recipes will have their own 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.

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How to seal tomatoes for the winter in liter jars

If you managed to grow a rich harvest of tomatoes, then you definitely need to find a use for it; namely to execute preparation for the winter from tomatoes. All kinds of homemade canned tomato recipes represent numerous culinary delights: jelly tomatoes, salted and pickled tomatoes, natural tomatoes in jars, ketchups, juices, salads and, of course, assorted vegetables. All that remains is to choose the preparation to your taste! The most interesting recipes have been collected for you. So, we are preparing tomato preparations for the winter.

Recipe for tomatoes canned in their own juice

For harvesting, only small ripe tomatoes of round or oval shape are selected. The size of tomatoes should be no more than 5 cm in diameter. The sorted tomatoes are washed, the skin is cut crosswise on top, and they are blanched in boiling water for 1-2 minutes, after which they are immediately immersed in cold water. Now the skins of the tomatoes can be removed very easily. Next, prepare tomato juice. Overripe or crushed tomatoes are steamed in a separate bowl over moderate heat and then rubbed through a sieve. The result should be juice to which salt is added at the rate of 60 g per liter. The juice is brought to a boil on the fire.

Peeled tomatoes are placed in sterilized jars. The container is gently shaken so that the vegetables are light as close to each other as possible. Next, the jars of tomatoes are filled with tomato juice and placed in a large saucepan with boiling water to sterilize for 8-10 minutes. After the workpieces are rolled up with boiled lids, they are put away for cool storage.

Recipe for preparing peeled tomatoes with hot and sweet peppers

This pickled product for one three-liter jar includes the following ingredients:
- 2.5 kg of ripe tomatoes,
- 1 pod of hot red pepper,
- 1 sweet pepper,
- 10 black peppercorns and 5 allspice,
- 1 parsley root,
- 1 carrot,
- 2 liters of water,
- 30 g salt,
- 5 tbsp. Sahara,
- 4 tsp. 80% acetic acid.

The washed tomatoes are lightly cut, blanched for 2 minutes, transferred to cold water and then peeled. Peppers (sweet and bitter) are peeled and cut into thin strips. The carrots are peeled, washed and cut into circles. The greens (if used in the recipe) are coarsely chopped. Parsley roots are chopped. Tomatoes along with other ingredients are placed in jars and filled with boiling brine. Next, the jars are sterilized for about 20 minutes, acetic acid is poured into them and they are rolled up. Almost everything before it cools “Tomato preparations for the winter” recipes wrap themselves in a blanket.

Recipe with grapes

The original preparation of tomatoes for the winter is obtained with the addition of grapes. On average, for one three-liter jar you will need:
- tomatoes (as many will fit in the jar to the top),
- 1 bunch of grapes,
- 3 cloves of garlic,
- 1 pod of hot pepper,
- 1 sweet pepper,
- 5 leaves of cherries and currants,
- 2-3 sprigs of dill,
- 10 black peppercorns,
- 2 bay leaves,
- 1 horseradish leaf,
- 1 tbsp. salt,
- 1 tbsp. Sahara.

The tomatoes are washed and pricked in several places with a toothpick. Spices taken from a bunch of grapes, sugar, salt are placed in sterilized jars and tomatoes are placed on top. Filled jars are filled with boiling water, covered with lids and left for 25 minutes. After the specified time, the water is drained from the cans, brought to a boil again and re-filled into the cans, which are then rolled up. After being rolled up until it cools down under a blanket, it is put away in a cool place for long-term storage.

Recipe for dessert tomatoes with apple juice for the winter

Not too large red tomatoes selected for harvesting are pricked in 3-4 places and lowered into boiling water for half a minute. Separately, boil apple juice with salt and sugar (for 1 liter of juice, take 30 g of salt and the same amount of sugar). The prepared tomatoes are placed in sterilized three-liter jars, and each also contains 8-10 fresh lemongrass leaves. The jars are filled with boiling apple juice with spices and left for 5 minutes. After pouring, it is drained, brought to a boil, the jars are again filled with it to the very neck and left to infuse for five minutes. The procedure is repeated 4-5 more times, and the jars are rolled up. In a similar way - in apple filling - you can prepare; but it is important to choose the right vegetables so that they combine well with apple juice.

Recipe for delicious winter tomatoes with red currant juice

A slightly unusual combination at first glance, but quite acceptable. Moderately sour, aromatic currants will perfectly complement the natural taste of tomatoes, making it brighter and richer. For this preparations for the winter from tomatoes You only need to take ripe tomatoes. And to fill 1 liter of water, take 50 g of salt and bee honey, 300 ml of red currant juice.

Tomatoes, previously washed and dried, are pricked with a toothpick and dipped in boiling water for 30 seconds. Afterwards the filling is prepared. In one liter of water, dissolve salt, bee honey and pour in red currant juice (homemade). Next, the jars, at the bottom of which you need to put some currant or cherry leaves, a sprig of tarragon, a couple of lemon balm leaves, are filled with tomatoes and filled with the prepared hot sauce. After keeping the workpiece for 5 minutes, the filling is drained from it, boiled and poured into jars again (repeat the procedure 2 times). After the second filling, jars of tomatoes with red currant filling are hermetically sealed with lids.

Recipe for preparing tomatoes with cherry branches

More often, when preserving tomatoes, only cherry leaves are used, but in this recipe, small twigs of cherries with leaves are used. You will also need:
- 2 kg of ripe tomatoes,
- 50 g salt,
- 100 g sugar,
- 1 liter of water,
- ? tsp citric acid.

The tomatoes are split at the point where the stalk is attached, placed in jars, and cherry branches are placed along the walls of the container (approximately 5 pieces per 3-liter jar). The tomatoes should press the cherry branches. Citric acid dissolves in water with salt and sugar. Afterwards, the solution is brought to a boil and the tomatoes are poured with it. Jars with the preparation are sterilized for 10-12 minutes and rolled up.

Tomato preparations for the winter with gelatin

To prepare the brine for the “” recipe, 4 liters of water will require 0.5 kg of sugar, 100 g of salt and spices for the marinade (cloves, cinnamon, dill, bay leaf, allspice, etc.). You will also need 11 tbsp. gelatin and a glass of water. Gelatin is dissolved in the specified volume of water and left to swell for 2-4 hours. Large dense tomatoes are cut into 4-6 parts; small tomatoes can be left whole. Onions are cut into rings (for each 3-liter jar you need 1-2 large onions). The brine is boiled for 5 minutes, the swollen gelatin is added to it, and the tomato filling is mixed. Tomatoes and onions are placed in jars and filled with hot liquid. The jars are sterilized in about half an hour. And, before rolling them up, 1 tsp is poured into each jar. vinegar essence.

Recipe for tomatoes and gooseberries

Not only grapes are used in canning tomatoes, but also gooseberries. And at the same time very successful! According to the recipe, the tomatoes are pricked (so as not to burst when pouring boiling water) and blanched. The gooseberries are sorted, the tails are cut off, and each berry is also pierced with a toothpick. Tomatoes are placed in jars and sprinkled with gooseberries. To fill 1 liter of water, take 50 g of salt and sugar. Filled jars are filled with hot brine and rolled up. Although, for additional sterilization, the filling can be drained after 5 minutes of infusion, boiled and poured into the container again (as in previous recipes).

Recipe for caviar from unripe tomatoes

Delicious preparations for the winter from tomatoes The unusual tomato caviar will continue, for the preparation of which exclusively unripe and even green tomatoes are selected. So, for about 0.5 kg of tomatoes you need:
- 1 medium carrot,
- ? bulbs,
- 25 g parsley roots,
- 100 ml non-spicy tomato sauce,
- 1 tbsp. salt with a slide.

All ingredients for caviar - tomatoes, carrots, onions and parsley roots - must first be fried in vegetable oil or baked in the oven. And then, after cooling them, pass them through a meat grinder into a homogeneous mass. The resulting vegetable puree is salted, sugared, and tomato sauce is added along with seasonings. All this is mixed, placed in an enamel pan and brought to a boil over low heat. After boiling, the caviar is immediately transferred to jars and covered with metal lids. At the end of preservation, the jars are sterilized for about 1 hour and rolled up.

Recipe for the winter with sunflower oil

To start preparing the preparation, a marinade is prepared. Add 2 tbsp per liter of water. with a pile of sugar, 3 tbsp. salt, 10 bay leaves, 10 black allspice peas, 15 g cloves. Place several black peppercorns, onions, cut into rings at the bottom of sterilized jars and place tomatoes cut in half (preferably cut side down) on them.

The tomatoes are “covered” with onion rings on top. Then the hot marinade is poured in, and the jars are placed in a wide saucepan with warm water to sterilize: gradually the water is brought to a boil, the jars need to be covered with lids and kept in boiling water for about 15 minutes. Then, after removing the jars, add vegetable oil to them so that it completely covers the marinade on the surface and forms a layer of 3-5 mm. Now the container can be rolled up and wrapped in a blanket until it cools.

Recipe for “Vologda” tomatoes for the winter

The ingredients for the recipe are as follows:
- 3 kg of ripe tomatoes,
- 1 kg of onion and sweet bell pepper,
- 5 heads of garlic,
- allspice.
For the marinade you will need:
- 2 liters of water,
- 6 tbsp. Sahara,
- 3 tbsp. salt,
- 2 tbsp. sunflower oil,
- 1 tbsp. 70% vinegar essence.

Dense red tomatoes are cut into 4 parts. Onions and sweet peppers are cut into rings. The garlic is crushed. Then the vegetables are placed in jars and poured with hot marinade. For the marinade, salt and sugar are dissolved in water, brought to a boil and then vinegar essence and sunflower oil are poured into them. After filling the jars, they are set to sterilize for 10-15 minutes. And then they roll it up, turn it upside down and leave it in that position until it cools. The marinade in jars may become a little cloudy due to the garlic, but this is not scary and will not spoil the taste of the product at all.

Recipe “(with pulp)”

For harvesting, you will need overripe tomatoes, which you will probably find when harvesting vegetables. From these tomatoes, or just moderately ripe ones, you can make excellent tomato juice with pulp. To do this, red tomatoes are peeled, transferred to a container of suitable size and simmered over low heat.

Then the well-cooked tomatoes are rubbed through a sieve or pureed using a blender. The resulting mass is poured into a saucepan and boiled for half an hour, after which it is poured into jars and sterilized for another 30 minutes at a temperature of 90 C. The jars are rolled up. You can add lemon juice to the juice during capping.

Spices are not added to the juice with pulp; It is better to add them to taste immediately before using the preparation in winter.

Recipes “Tomato preparations for the winter” There are a variety of them - for every taste! They also prepare stuffed ones, salt them (with other vegetables, with honey, with cinnamon, gelatin, carrot tops or a rich set of spices) ... And about tomato-based salads generally constitute a separate category of home preserves! After all, their diversity and unique taste will become indispensable in the cold. Preparing tomatoes for the winter is a great snack for all occasions!

Chop the dill and parsley, cut the garlic into pieces. Place in the bottom of clean, dry jars. Add a piece of hot pepper. Heat the vegetable oil and pour it into jars (1 tablespoon each).

Wash the tomatoes, cut them in half and fill the jar with halves. Place thin onion rings between the tomatoes (1 onion per jar). The tomato halves should be placed quite tightly, shaking the jar.

Prepare the marinade: bring water to a boil, add salt, sugar, black pepper and allspice, bay leaf. Pour in vinegar. Let the marinade simmer for 3-4 minutes, turn off the gas. Pour the hot (not boiling) marinade over the tomatoes. For one liter jar of tomatoes you need 200-250 ml of marinade. Sterilize jars of tomatoes for 12-15 minutes from the moment the water boils.

Immediately screw the cans of tomatoes, turn them over and wrap them in a warm blanket. Leave until completely cool. Place these wonderful, incredibly tasty pickled tomatoes “You'll lick your fingers” for storage in the pantry. Stored in a city apartment.

These tomato preparations are for those zealous housewives who have grown a sumptuous harvest of tomatoes in their gardens and want to preserve them. There are a huge number of recipes for tomato preparations, these are natural tomatoes, ketchups and tomato paste, salted and marinated tomatoes, salads and assorted dishes, and even green tomato jam... As they say - choose to taste! We have prepared a selection of the most delicious and most unusual recipes. So, tomato preparations.

Tomatoes in their own juice. To prepare these canned foods, small round or oval tomatoes with a diameter of 3-4 cm are suitable. Rinse the tomatoes, cut crosswise, blanch in boiling water for 1-2 minutes, then plunge into ice water. The skin is easily removed. Prepare tomato juice: steam overripe tomatoes over low heat and rub through a sieve. Add salt to the resulting juice at the rate of 50-60 g per 1 liter, put on fire and bring to a boil. Place the peeled tomatoes in sterilized jars, shaking them so that the tomatoes fit more tightly, pour boiling juice over them and place for sterilization. Sterilize half-liter jars for 5-8 minutes, liter jars for 10-12 minutes. Roll up.

2.5 kg tomatoes,
1 pod of hot pepper,
1 PC. sweet pepper,
10 black peppercorns,
5 peas of allspice,
1 root with parsley,
1 carrot,
2 liters of water,
30 g salt,
60 g sugar,
4 tsp 80% vinegar.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water for 1-2 minutes, put in ice water, remove the skin. Peel the sweet peppers and cut into wide strips. Wash the hot pepper pod, cut the carrots into slices, also cut the parsley root into slices, chop the greens coarsely. Place the tomatoes and vegetables in sterilized jars and pour boiling brine over them. Place the jars in a saucepan with warm water, bring to a boil, and sterilize for 20 minutes. Then add vinegar and roll up.

Salted tomatoes according to an old recipe. Tomatoes for this recipe are prepared in a barrel, bucket or pan. Place black currant leaves on the bottom of the container, lay out firm, slightly unripe tomatoes, sprinkling them with black currant leaves. Prepare the brine: for 12 liters of water - 2 cups sugar, 1 cup salt, 15 bay leaves, 1 tsp. black peppercorns, 1 tsp. Boil allspice peas, let cool, add 100 g of dry mustard, stir and let sit. As soon as the brine becomes transparent, pour it over the tomatoes, place a clean cloth on top and press down. Place in the cold.

Salted tomatoes in a bag. This is an original recipe for pickling tomatoes in a plastic bag. Wash medium-ripe tomatoes, prepare cherry, currant, celery and dill leaves. If you can find sugar beets, good, it delays oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again a layer of greens, chopped sugar beets and again tomatoes, place a layer of greens on top. Tie the bag tightly and place it in a barrel or box. After two days, pour the mixture of tomatoes and herbs with brine. The brine is prepared as follows: take water in an amount equal to half the capacity of the bag, add salt, add dill, hot and allspice, bay leaf and boil everything (for 1.5 liters of water - 100 g of salt, spices and herbs to taste). Cool, strain and pour into a bag. Tie the bag tightly.

Canned tomatoes with grapes

Ingredients for a 3 liter jar:
1 sweet pepper,
1 pepper,
3 cloves of garlic,
2 bay leaves,
5 currant leaves,
4 cherry leaves,
10 black peppercorns,
1 horseradish leaf
2 sprigs of dill,
1 tbsp. salt,
1 tbsp. Sahara,
1 bunch of grapes,
tomatoes.

Preparation:
Wash the tomatoes and chop them in several places. Place spices, tomatoes, grapes, salt, sugar in sterilized jars, pour boiling water over them and leave for 20 minutes. Then drain the water, bring to a boil, pour it back into the jars and roll up.

Dessert tomatoes in apple juice. Chop medium-sized tomatoes in several places and blanch in boiling water for half a minute. Boil apple juice with salt and sugar (for 1 liter of juice - 30 g salt, 30 g sugar). Place the prepared tomatoes in sterilized 3-liter jars, add 8-10 lemongrass leaves, pour boiling water over them for 5 minutes. Then drain the filling, boil again, pour over the tomatoes. Repeat this procedure one more time. Roll up.

Delicious tomatoes with red currant juice. Prick the tomatoes with a wooden toothpick in several places and blanch in boiling water for half a minute. Prepare the filling: for 1 liter of water - 300 ml of red currant juice, 50 g of honey, 50 g of salt, boil. Place the prepared tomatoes in sterilized jars, add 30 g each of lemon balm and tarragon leaves, pour boiling stock over them, drain after 5 minutes and boil again. Pour again, drain, boil, repeat the procedure one more time, roll up.

Cherry flavored tomatoes

Ingredients:
2 kg tomatoes,
5 cherry branches with leaves,
1 liter of water,
100 g sugar,
50 g salt,
3 g citric acid.

Preparation:
Wash the ripe tomatoes, prick them from the stem side and place them in a jar along with cherry branches, laying the branches vertically along the walls of the jar, pressing them with the tomatoes. Dissolve salt, sugar, citric acid in water, bring to a boil and pour over the tomatoes. Pasteurize for 10 minutes, roll up.

Tomatoes in gelatin. For the brine you will need 4 liters of water, 100 g of salt, 500 g of sugar, spices (allspice, cinnamon, bay leaf, dill, cloves - to taste), 200 g of water and 11 tablespoons of gelatin. The indicated amount should be enough for four 3-liter jars. Dissolve gelatin in 200 g of water, let it swell for 2-4 hours. Cut large, dense tomatoes into 4-6 pieces. Cut the onion into rings (each jar will require 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 5 minutes, add the swollen gelatin, stir. Place tomatoes and onions in jars, pour into jars. Sterilize 3-liter jars for 20-30 minutes. Before rolling, add 1 tsp to each jar. vinegar essence.

Tomatoes with gooseberries. For each 3-liter jar you will need approximately 1 liter of filling: for 1 liter of water - 50 g of salt, 50 of sugar. Prick the tomatoes with a wooden toothpick and blanch for half a minute in boiling water. Sort the gooseberries, trim off the stems, and prick with a wooden toothpick. Place the prepared tomatoes in jars, sprinkle them with gooseberries, and pour boiling sauce over them. After 5 minutes, drain the filling, boil, pour again, repeat one more time, roll up.

Tomatoes with garlic in apple juice. A 3-liter jar will require approximately 1 liter of filling: for 1 liter of apple juice - 50 g of salt, 50 g of sugar. Chop the tomatoes and blanch for half a minute in boiling water. Peel the garlic, but do not cut it! Place the tomatoes in jars, sprinkle with garlic, and pour boiling sauce over them. Roll up, turn over, cool.

Tomatoes with onions in apple juice are prepared in the same way as in the previous recipe, with the only difference being that 1 liter of apple juice requires 30 g of salt and 30 g of sugar. Cut the onion into large rings, place them together with the tomatoes in jars, pour boiling sauce over them, and roll up.

Green tomato caviar

Ingredients for 1 kg of caviar:
600 g green tomatoes,
200 g carrots,
100 g tomato sauce,
50 g onion,
25 g parsley root,
15 g salt,
10 g sugar.

Preparation:
Bake tomatoes, carrots, parsley root, onions in the oven (can be fried in vegetable oil), cool, mince, add salt, sugar, spices, tomato sauce, mix. Place in a saucepan, bring to a boil, and place in sterilized jars. Cover the jars with dry sterilized lids, sterilize for 1 hour, and roll up.

Tomatoes with sunflower oil. Prepare the marinade: for 1 liter of water - 10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. salt, 2 tbsp. Sahara. Boil everything, add 3 tbsp. 9% vinegar. Place 2 bay leaves, 6 black peppercorns, and an onion cut into rings at the bottom of liter jars. Then tightly arrange the thick red tomatoes cut in half, placing them cut side down. Also put a few onion rings on top. Pour in the marinade, place in a saucepan with warm water and sterilize from the moment of boiling for 15 minutes, covering with a lid. Before sealing, pour enough vegetable oil into each jar so that it completely covers the marinade with a layer of 2-3 mm. Roll up.

Ingredients for 1 liter jar:
500 g green tomatoes,
20 g garlic,
10 g salt,
50 g 6% vinegar,
70 g celery greens,
350 g of water.

Preparation:
Cut the caps off the green tomatoes, peel the garlic, and finely chop the greens. Insert 1-2 cloves of garlic into the seed nests of tomatoes, compact with herbs, and add salt. Place the prepared tomatoes in a wide bowl under pressure and leave in the cold for 4-5 days. Then drain the brine and boil. Place the tomatoes in jars, pour boiling brine, sterilize half-liter jars for 5-7 minutes, liter jars for 8-10 minutes. Roll up.

Tomatoes "Vologda"

Ingredients:
3 kg tomatoes,
1 kg of onion,
1 kg sweet pepper,
5 heads of garlic,
5 peas of allspice.
For the marinade:
2 liters of water,
3 tbsp. salt,
6 tbsp. Sahara,
1 tbsp. 70% vinegar,
2 tbsp. vegetable oil.

Preparation:
Cut strong red tomatoes into 4 parts, onions and sweet peppers into rings, chop garlic. Sterilize the jars, layer tomatoes, peppers, onions, garlic, pour the hot marinade over the vegetables. Sterilize: half-liter - 10 minutes, liter - 15 minutes. Roll up and turn over until completely cool. The garlic will make the marinade cloudy, but that's okay.

Tomato juice with pulp. Ripe and overripe tomatoes with bright colors are washed, peeled and boiled over low heat. Rub through a sieve (or grind with a blender), pour into a saucepan, boil for 30 minutes, pour into sterilized jars or bottles, sterilize for 30 minutes at 90ºC. Roll up. When using, you can add lemon juice.

Tomato-apple sauce

Ingredients:
6 large tomatoes,
2 cups chopped apples
3 sweet peppers,
2 cups raisins,
1 cup chopped onion,
3.5 cups sugar,
¼ cup salt
3 glasses of wine or 9% vinegar,
60 g dry mustard,
2 tbsp. ground ginger.

Preparation:
Peel the tomatoes and cut into 4 parts. Remove seeds from sweet peppers. Chop apples and onions. Place all products in a saucepan, add raisins, sugar, salt, dry mustard, vinegar, ginger and cook over low heat for 2 hours. Cool, put into jars, seal with plastic lids. Keep refrigerated.

Spicy tomato paste

Ingredients:
3 kg tomatoes,
500 g onions,
300-400 ml 9% vinegar,
2-3 bay leaves,
300-400 g sugar,
5-6 black peppercorns,
3-4 juniper berries,
salt to taste.

Preparation:
Chop the ripe tomatoes and onions and steam them in an enamel pan under a lid over low heat, then rub through a sieve or colander. Heat the vinegar, add the spices, bring to a boil, cool and pour into the tomato mass. Boil the paste by a third over low heat, season with sugar, salt and mustard, boil for a few more minutes, spread while hot, and roll up.

Boiled green tomatoes (seasoning for meat)

Ingredients:
1 kg green tomatoes,
500 g sugar,
500 ml 5% vinegar,
1 tbsp. salt,
1 tbsp curry powder,
6 cloves of garlic,
1 tsp cumin,
a little red hot pepper, ginger, raisins.

Preparation:
Grind all ingredients, mix and cook over medium heat for 1 hour. Place hot into jars and roll up.

Green tomato jam. For 1 kg of tomatoes - 1.2 kg of sugar and 1 glass of water. Wash small fleshy tomatoes, remove stems and remove seeds. Prepare syrup, dip tomatoes in it and leave overnight. Then put on fire and cook for 1-1.5 hours. At the end of cooking, add 2 g of citric acid. Place into sterilized jars.

Red tomato jam. For 1 kg of tomatoes - 1 kg of sugar, 1 glass of water. Prepare the syrup, put small red tomatoes in it (necessarily whole!), put on fire and cook for 30 minutes, leave overnight. The next day, boil the jam again, skim off the foam, add a little vanillin, and boil. Remove the foam again and leave overnight. The next morning, finish cooking the jam and pour into clean jars. If you cook overripe tomatoes this way, you will get jam.

These are the different tomato preparations. Good luck to you!

Larisa Shuftaykina

Summer, unfortunately, is coming to an end. But you can capture its bright moments along with preparations for the winter! They, like a reminder of the hot and sunny season, will delight us in the winter cold. And by the way, advice: hide the jars with winter preparations further and deeper, in general, forget about them, so that in winter, in the most inclement weather, you can remember and enjoy a piece of summer!

Today we’ll start pickling “finger lickin’ good” tomatoes for the winter. To do this, take small tomatoes and preferably a hard variety. I use so-called “dulki” for pickling and choose those that are stronger. You will also need onions and garlic. For seasoning, I will use a combination of black pepper, cloves, bay leaf, parsley and vegetable oil. All these components are taken to taste; I have given only their approximate quantities. For the marinade, I took 2 liters of water, sugar and salt. This was enough for 4 liter jars and even had some left over. Use vinegar as desired if you doubt that the canned food will last for a long time. I add it at the end of cooking, a tablespoon at a time, just in case.

So, let's start cooking!

First, sterilize the jars for 2-3 minutes. Place on a dry, clean towel, bottom down, and cool. We immediately begin preparing the marinade. Pour water into the pan, add salt and sugar, wait until the liquid boils.

Cut the onion into thick rings and separate them from each other.

Coarsely chop the garlic.

We begin to form the blanks. Place parsley, black pepper, cloves, bay leaves, as well as garlic and a little onion on the bottom of the jars. Add a tablespoon of vegetable oil.

Cut the tomatoes in half and place them in jars, alternating with onions and parsley.

It’s better to lay the slices cut side down, so more will fit. Place the tomatoes right up to the neck. From these ingredients I got 4 completely filled liter jars, and no ingredients were left over.

Our marinade has already boiled for a long time, we remove it from the heat and pour in the tomatoes so that there is room left to the edge of the neck. It is not necessary to pour the marinade in a boiling state; it is enough for it to boil and cool slightly.

Place a cloth on the bottom of a pan of water and place the jars on top. As soon as the water boils, sterilize for 15 minutes. Then turn off the heat, pour in vinegar and add marinade if necessary. Cover with lids (also previously sterilized in boiling water), twist a little so as not to burn yourself, and remove from the pan.

Now screw the lids tightly and turn the jars over until they cool completely. We store the finger-licking salted tomatoes until winter in a dark, cool place. After opening - in the refrigerator.

Pickling “finger lickin’ good” tomatoes for the winter is complete! Bon appetit!