What could be more pleasant when homemade, fragrant and large tomatoes ripen in your own garden? At first, housewives are happy to prepare salads, gravies and other delicacies from them. But later the thought comes to me of halving the tomatoes for the winter. After all, they turn out juicy, tender and seem to melt in your mouth. This way the pleasure from the fruit lasts almost the whole year. It makes you happy both at a traditional family dinner and at the festive table.

Tomatoes have fragile skin and a fleshy texture. Therefore, to prevent the preservation from turning into puree before winter, it is necessary to take into account some subtleties in preparation:

1. For better shape retention and aesthetic appeal, it is recommended to use firm varieties of vegetables.
2. Marinade for preparations includes more ingredients than you might think. Do not neglect fragrant herbs and various varieties of pepper - from allspice to hot.
3. Also, the taste of the brine depends greatly on the vinegar. If you replace your usual acid with wine or apple cider vinegar, you can easily find a new “signature dish”.

Useful properties of tomatoes

The fruits contain a storehouse of beneficial properties for humans:

1. Have a beneficial effect on the condition of the skin.
2. Useful for heart diseases.
3. Helps with depression.
4. And also get rid of excess weight.

Marvelous! Until the middle of the last century, the tomato was considered a poisonous berry, and they tried not to eat it in Europe.

Selection and preparation of product for pickling

There are also several tips for preparing juicy and beautiful canned tomatoes for the winter from halves:

1. Tomatoes need to be cut. So that the pulp remains on the cut, but not the seeds. If this does not work, it is recommended to get rid of the seeds on the surface to preserve the appearance. Especially if the tomatoes are pink.
2. It is recommended to lay tomatoes with the cut side down, and do not put too much pressure on the fruit.
3. To accommodate more tomatoes, you can compact them a little by tapping the bottom of the jar lightly on a towel laid out on the table.
4. It is not necessary to wrap the tomatoes in something warm after twisting; they can soften. Simply turn the jar over until it cools completely.
5. The most important thing in twisting is the marinade. It is he who needs to be given maximum attention.

How to prepare tomatoes in halves for the winter

There are several particularly popular ways of preparing fruits for storage until winter. Each of them is unique, but at the same time simple. In order to find out which one is the best, you need to try each one at least once.

Classic recipe for the winter “You'll lick your fingers”

The most popular tomato recipe is undoubtedly the finger-licking pickled halves. The name fully justifies itself: the tomatoes are very tasty, and the brine is invigorating. To prepare you will need:

1. Boiling water – 3 liters.
2. Sugar – 8 spoons.
3. Salt – 3 tablespoons.
4. Tomatoes (full of them).
5. Garlic – 1 clove.
6. Onion – 1 small.
7. Bay leaf, dill.
8. Vinegar 9% – 1 spoon.

The first three products are needed for the solution. You just need to boil the liquid and dissolve the salt and sugar. Next, all other products should be placed at the bottom of the jar, filled with tomatoes up to the neck, pour in a spoonful of vinegar and fill to the brim with the resulting brine. Let it sterilize for 5-7 minutes and roll up the lid.

Without sterilization

Canning is possible without sterilization. And since tomatoes initially contain a lot of acid, this is not necessary at all. If the fruits are sweet and the hostess has doubts, you can add more acid.

With onions and butter

A simple recipe that combines juicy tomatoes and crispy pickled onions. The classic recipe for a 1 liter jar requires:

• tomatoes to the brim;
• onion 1-2;
• garlic cloves – 3;
• butter – 2 tablespoons;
• salt, sugar, vinegar;
• greens, allspice, cloves.

First you need to prepare the pickling by dissolving 2 tablespoons of sugar, 3 salt and 2 vinegar in boiling water, with the addition of some spices. Next, you need to put the remaining spices in the jar. Peel the onion and cut it crosswise, and lay it out in layers with the tomatoes. When the jar is filled to the neck, you need to pour in 2 tablespoons of oil and fill it to the brim with brine. Let stand for 5-7 minutes and preserve.

With hot pepper

Spicy and aromatic sliced ​​tomatoes can be salted with capsicum for the winter. To do this you need, based on a 3-liter jar:

1. Fruits in halves - to the edges.
2. Capsicum – 4 medium.
3. Garlic cloves -
4. White onion - ½ head.
5. Carrots – ½.
6. Bell pepper -
7. Greens, bay, allspice, cloves - the quantity is for everyone.

For the marinade:

• sugar – 150 grams;
• salt – three times less;
• vinegar - an incomplete glass.

All additional ingredients must be placed on the bottom and topped with tomatoes. Fill with boiling water and after 5 minutes pour the water into the sink. Repeat the action and pour the solution into a saucepan, add the ingredients for the marinade, dissolve everything and fill the jar again with the resulting solution. Then wait 7 minutes and roll up. Turn over and leave to cool.

With mustard

To marinate tomatoes with mustard, in the classic “Finger-lickin’ good” recipe, replace part of the sugar (4 tablespoons) with 2 tablespoons of mustard. Otherwise close without changes. It is recommended to add mustard not to the brine, but directly to the bottom of the jar. This will make the taste brighter and richer.

With basil

The more aromatic herbs in the preserves, the more aromatic the finished dish. Basil is the king of natural scents.

When we preserve, we should remember that real herbs cancel out the smell of any other. To prepare tomatoes with basil you need:

1. The fruits are to the brim.
2. White onion – 1 small.
3. Garlic cloves – 2-3.
4. Oil – 1 spoon.
5. Salt, sugar, vinegar.
6. Greens, allspice.
7. Basil green and purple.

It is necessary to boil the liquid by dissolving 2 tablespoons of sugar, 3 of salt and 2 of acid. Next, put all the ingredients in a container, pour oil on top, cover with brine, wait 7 minutes and twist. Salted tomatoes with basil are ready.

With onions and garlic in 1 liter jars

To properly marinate tomatoes with onions and adding garlic you need to take:

1. The fruits are up to the neck.
2. Onion –
3. Garlic cloves -
4. Allspice – 7 peas.
5. Dill – 1 sprig.
6. Oil – 1 spoon.
7. Horseradish leaf – 0.5.
8. Laurel – 1 leaf.
9. Parsley.

• Salt – 2 tablespoons.
• Sugar – 6 spoons.
• Vinegar – 1 teaspoon.

You need to make a classic marinade of water, sugar, salt and pepper. Leave to cool. Carefully place the components down, fill to the top with tomatoes, pour in the acid and oil and fill with the solution. Cover with a lid for 5 minutes, then roll up.

Be sure to boil the lids.

Sweet tomatoes halved

If the fruits are sweet, this is an excellent reason to pickle them according to a new recipe. To do this, you must first post:

1. Garlic – 1 clove.
2. Sweet pepper – 1.
3. Capsicum - 0.25.
4. And place the tomatoes on top to the neck.
5. Pour in vinegar - 25 grams.

• 25 grams of salt;
• 50 grams of sugar;
• 1 laurel leaf;
• and 2 liters of water.

Cover the contents of the container with salting, roll up the lid and let cool.

Without vinegar

You can also pickle halved tomatoes for the winter without vinegar. For this you will need:

1. The fruits are chock full.
2. Garlic cloves –
3. Whole pepper – 5 peas.
4. Dill – 1 sprig.
5. Oil – 1 spoon.
6. Horseradish leaf – 0.5.
7. Cherry or currant leaf.
8. Parsley is a sprig.

• Salt – 2 tablespoons.
• Sugar – 6 spoons.
• Ascorbic acid – 1 tablet per 0.75 liter.

No salting is required to prepare this recipe. Just put all the ingredients in a jar, cover everything with tomatoes, and just put the dill on the very top. Put salt, sugar, acid on top and fill with boiling water. Let it brew for 7 minutes and you can safely roll up the jar.

Finger tomatoes are very unusual. They have an oblong shape and really resemble fingers. This variety is not very widespread, but experienced vegetable growers love it very much. These tomatoes have high taste characteristics.

General information about the variety

Tomato "Lady fingers" can be grown in the garden. This variety belongs to the category of early ripening vegetables. The harvest can be harvested within 105 days after the seeds sprout. This species is characterized by high productivity; from one bush you can get about 12 kg of tomatoes, as evidenced by numerous photos of experienced vegetable growers. On average, the bushes reach a height of 1 m. Up to 9 tomatoes are observed on one brush.

The fingers have an interesting shape, since the tomatoes are elongated and not very wide. The peculiarity of this species is its ability to bear fruit for a long time. Usually the harvest is harvested until the first frost occurs.

To plant Lady's Fingers, you need to choose soil with a high level of fertility. The soil must be light for the seeds to germinate well. To get the best result, it is necessary to plant carrots, cucumbers and various legumes in front of the tomatoes.

Cherry tomatoes are also found in finger shapes. This variety is characterized by high taste characteristics. Their main feature is their sweet taste.

Cherry tomato "Fingers f1" belongs to the category of early vegetables. The fruits are small and finger-shaped. Fruiting is abundant, so yields are high. Many vegetable growers are pleased with the compactness of the bushes; their height usually does not exceed 40 cm.

Tomato “Fingers f1” has a large number of beautiful red fruits. The weight of one tomato reaches 30 g. They are quite dense and have a pleasant aroma. Vegetable growers grow them in pots, which look very attractive on a balcony or windowsill. However, this variety is perfect for open ground.

Tomato “Lady fingers” can be consumed not only fresh, but also stored for the winter. There are many different variations of home canning.

The most common recipe is finger-licking canned tomatoes. The following ingredients are required for preparation:

• green tomatoes of this variety - 2 kg;
• garlic - 3 cloves;
• large onion - 1 pc.;
• olive oil - 1 tbsp. l.;
• grape leaves - 5 pcs.

To make the marinade, you need to take the following ingredients:

• water - 1 l;
• table vinegar - 3 tbsp. l.;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l.;
• bay leaf - 3 pcs.;
• peppercorns - 5 pcs.

How to prepare green tomato roll? First you need to prepare the jars. Wash well, dry and warm in the sun or under an artificial light source. Then you can do without sterilization. Before lowering the green “fingers” to the bottom of the container, you need to place grape leaves, bay leaves, peppercorns, garlic, and onion rings there. For each jar there is 1 tbsp. l. olive oil.

You can make several holes in green tomatoes. This procedure is carried out so that the prepared marinade marinates the vegetable better.

In addition, this action helps keep the canned “Finger-lickin’ tomatoes” at their best, since their skins do not burst when hot liquid is poured into the jars. It is recommended to pack green tomatoes more tightly so that there are more vegetables in the jar.

Tomatoes “Palchiki” are prepared for the winter; they turn out very tasty thanks to the marinade. It's quite simple to prepare. All of the above ingredients (except vinegar, since it is added at the end) must be placed in water, mixed and boiled. After the liquid boils, remove it from the heat and add vinegar.

The prepared liquid is poured over the lady fingers tomatoes. It should be borne in mind that the marinade should not be at a boil. For green tomatoes, a 1-liter container will require 500 ml of marinade, so the proportions of the recipe need to be varied.

Many housewives do without sterilization. However, in order for the tomatoes to be truly tasty and of high quality (numerous reviews indicate this), it is recommended to sterilize them for 15 minutes. Next, seaming is done. The finished tomatoes are not only tasty, but also beautiful, as can be seen in photo 2.

This recipe is suitable for fingering cherry tomatoes and red tomatoes.

Another conservation option

How to cook red vegetable? Finger-licking tomatoes are prepared using a variety of additional ingredients. There are quite a few options, one of which allows you to prepare very tasty and original pickles for the winter.

This recipe is suitable for red and green tomatoes of this variety. Its peculiarity is that it requires a minimum amount of labor and time costs.

To prepare you need to take:

• tomatoes “Fingers” - 1 kg;
• onions - 3 pcs.;
• garlic - 1 head;
• dill - 1 bunch;
• chili pepper - 1 pc.;
• bell pepper - 1 pc.;
• cherry leaves - 6 pcs.;
• sunflower oil - 1 tbsp. l.

For the marinade you need the following ingredients (per 1 liter of water):

• salt - 1 tbsp. l.;
• sugar - 2.5 tbsp. l.;
• table vinegar - 4 tbsp. l.;
• black pepper (peas) - 7 pcs.;
• bay leaf - 5 pcs.;
• allspice - 5 pcs.

Dill and cherry leaves must be washed, cut into large pieces and placed in a jar. The container must be clean and dry. Hot and bell peppers are also cut and placed on the bottom, garlic cloves and onions (in half rings) are also added there. Before adding sunflower oil to the jar, you need to heat it well in a frying pan.

Cherry tomatoes do not need to be cut, just remove the stem and wash well. After this they are placed in jars. In order for the tomatoes to fit closer to each other, the container must be shaken constantly during the filling process.

The marinade prepares quite quickly. To do this, take the required amount of water and bring it to a boil. After this, all the spices are added, and the liquid is thoroughly mixed until the salt and sugar are completely dissolved. Then table vinegar is added to the water, and it should still boil for a couple of minutes. After the specified period of time, the marinade is removed from the heat and left for another 10-15 minutes.

The prepared marinade is poured hot into the jars. Many housewives make the mistake of pouring boiling liquid over tomatoes. This is a wrong action, as it has a bad effect on the appearance of the vegetable. The sterilization stage is mandatory; it must be carried out within 15 minutes, and the countdown starts from the minute the water begins to boil.

At the end of this process, the cans are rolled up. After which they must be turned over and wrapped in some things so that the container remains warm for a certain period of time.

Features of canning green tomatoes (video)

Tomatoes "Fingers" are a very interesting variety. It is enough just to grow them, and you can get a good harvest. It’s even easier to prepare and preserve this type of tomato, so that you can enjoy the resulting pickling later in the winter.

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Everyone enjoys home-picked tomatoes in a jar, but here’s the problem. A standard glass jar has a certain neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, a recipe for homemade pickling of tomatoes in halves has long been used. A cut tomato can be compressed very easily without losing its appearance. Tomatoes salted this way have a more salad-like taste. There is no need to wait 2-3 months for the brine and all its aromas and components to penetrate through the whole and untouched skin. Tomato halves are salted in a week for the winter. You can safely experiment with the amount of sugar and vinegar in the marinade mixture, choosing the most suitable combination to suit your taste.

Ingredients for a 2 liter jar:

• large tomatoes – 5-6 pcs.;
• vegetable oil – 2 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.;
• granulated sugar – 3 tbsp. l.;
• salt for pickling - 2 tbsp. l.;
• onion – 3 pcs.;
• garlic, cloves – 6 pcs.;
• black peppercorns – 10 pcs.;
• allspice peas – 2 pcs.;
• cloves – 2 pcs.;
• bay leaf – 5-6 pcs.

Preparation

We pick ripe large tomatoes and wash them thoroughly. Onions and garlic need to be washed and peeled.

Let's prepare the remaining components. Vinegar on sale often comes in a high concentration, 70%, and is diluted with cold boiled water 1:11. The result is table vinegar of normal pungency, with a strength of 9%. It is ideal for use in home canning.

Cut out the attachment point of the stem of the tomatoes and cut the fruit in half. If you get your hands on a larger fruit, feel free to cut it into 3-4 pieces. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

Sterilize a glass jar with boiling water, drain it and begin laying out layers of onions and tomatoes. Add garlic, seasonings and bay leaf pieces gradually, after laying each layer. Lightly shake the jar to better compact the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To add a special charm to this preservation, you can add a teaspoon of homemade or other adjika, the tomatoes will be simply licking your fingers.

In a separate clean saucepan, boil 0.5 liters of water, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour the tomatoes in halves. With this method, it is almost impossible to guess the amount of marinade. Fill the jar with clean, boiling water.

Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool, dark place.

Recipe No. 2. Tomato halves with garlic and adjika for the winter

Pickling or pickling halved tomatoes is gaining popularity. With this technology, tomatoes (when they are ripened in the marinade) acquire a completely different, more salad-like flavor than whole salted ones. This results in accelerated penetration of all marinade components into the tomato halves. Onions or garlic also receive tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little homemade green adjika to each jar, which we prepared in. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

• tomatoes – 5 kg;
• garlic, cloves – 6 pcs.;
• homemade green adjika – 1 tbsp. l.;
• sugar – 3 tsp;
• salt – 1.0 tsp;
• vinegar 9% - 1 tsp;
• bay leaf to taste.

Let's start preparing halved tomatoes with garlic for the winter

Let's prepare homemade tomatoes. These are the remnants of this summer's harvest. Tomatoes need to be washed well, sorted and stems removed.

Homemade adjika was stored in a glass jar. Its remainder in the jar is approximately 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, it makes no sense to scrape it out of the jar and sterilize the dishes. We will marinate halves of tomatoes for the winter directly in the remains of adjika. The head of garlic must be divided into cloves and peeled.

Cut the washed tomatoes into halves and remove the base of the stalk from each half. Cut the garlic cloves into halves lengthwise.

Place the tomato halves and pieces of garlic into a glass jar with the remaining green adjika. You can put a bay leaf in the middle of the jar. We are trying to compact the contents of the jar a little. There is no need to use force; you can crush all the tomatoes. Add sugar and salt on top. We add a little salt, because homemade adjika is a rather salty seasoning.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

Directly from a kettle of boiling water, we fill our jar with halved tomatoes and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble containing air and drops of boiling water may escape from the jar. Let's wait a little, stir the jar and release the remaining air from the tomatoes. Place another bay leaf on top.

Close the jar with a sterile lid and turn it over. Don’t let dissolved adjika scare you with its color. Its strength lies in the pungency and aroma of a dozen spices and Caucasian herbs. The jar should cool down. Tomato halves with garlic are ready for the winter. We put the workpiece in a dark place.

We haven’t come up with so many options for winter preparations! After all, in winter, both at the festive table and in everyday life, you really want variety. Canned vegetables, prepared according to a variety of recipes, have long become a traditional dish on the dinner table, especially in winter.

Spinning all kinds of tomato preparations for the winter is, so to speak, a classic of the genre. Many people prepare tomatoes in one way or another; share recipes with each other, improvise, compare recipes drawn from different sources, experiment, bring something of their own.

Some recipes are very similar to each other, and sometimes even repeat each other almost completely; and in some cases something new, unusual, unusual is discovered in them; some kind of peculiarity, “zest”.

The variety of recipes and so many differences between them are due to the fact that different varieties of tomatoes have different tastes, and each of them is most successfully combined with “its own” set of spices (often the features of the canning method even depend on the degree of ripeness of the tomatoes).

The popularity of canned tomatoes is explained by the fact that, in addition to their nutritional value (canned tomatoes are a source of many substances necessary for the body - vitamins and minerals), they are also pleasant, delicious, versatile snack, goes well with most traditional dishes.

One way or another, the authors of all the recipes are inspired to create by the same question: how to prepare and preserve tomatoes for the winter so that it’s not difficult, so that they are stored well, and so that you’ll just “lick your fingers”?

By the way, one of the famous recipes is called exactly that.

"Real jam"

The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation turns out very tasty, the cooking method is not at all complicated.

For twisting five cans 1 liter volume you will need:

Ingredients for making the filling

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

Chopped herbs mixed with garlic are placed at the bottom of pre-sterilized jars and vegetable oil is poured in; then carefully lay out the thoroughly washed tomatoes, alternating them with layers of onions cut into rings. Bank this way fill to the very top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. The filled jars are sterilized for 15 minutes, after which they are rolled up and turned upside down and left to cool completely.

You can also prepare tomatoes for the winter in large jars; in this case, it is convenient to combine tomatoes of different sizes in one jar (and if they are of different colors, then it will also turn out beautiful).

Ingredients for a three-liter volume of finished pickles

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

First thing set the water to boil, and while it’s boiling, wash the vegetables and sterilize the dishes.

Place a couple of cloves of garlic and a few sprigs of parsley at the bottom of the jars, pack the tomatoes tightly, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and place the pieces on top.

While the water is boiling, add sugar, salt and vinegar to the contents of the jar.

After the water boils, pour it over the tomatoes and roll up the lid.

We wrap the canned jars in a warm blanket so that they cool down as slowly as possible.

In addition, when preparing this recipe, you can add cucumbers, young squash or even zucchini to the tomatoes. This will be such an assortment. In winter, such “salting” will add variety and memories of summer to the diet.

But not by canning alone, as they say... There are recipes that allow you to prepare tomatoes for the winter without the use of sterilization.

The so-called

Pickled tomatoes

To prepare such a preparation you will not need any special conditions, no special skills, no cans and lids for canning.

You will need for a 3-liter container:

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

Carefully place in an enamel pan, bucket or jar washed greens and garlic, cut into pieces. Some parsley, currant and cherry leaves, and an umbrella of dill are also placed there.

Thoroughly washed tomatoes are laid on top of the greens.

Having prepared the brine (from 1000 ml of water and salt), pour it into the tomatoes in containers, press down with a plate, and you can put a weight on top so that the tomatoes do not float.

The container is covered with a lid (if the preparation is in a jar, you can close it with a plastic lid).

A container with tomatoes is placed in a cool place for two to three weeks; After this period, the pickled tomatoes are ready and just beg to be served on the table.

Undoubtedly, recipes intended for storing unripe, green or greenish-brown tomatoes for the winter, which remain on the branches in the fall, also deserve attention. (don’t leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that can be successfully prepared from red, ripe tomatoes (they differ significantly from ripe ones both in density and in the structure of the fruit pulp).

Green tomatoes have quite an interesting taste; Yes, and this preparation looks quite appetizing. As a snack, canned green tomatoes pair wonderfully with a variety of potato dishes as well as meat dishes.

To prepare unripe green tomatoes for the winter using this recipe take three liters of ready-made preserves:

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

Marinade for pouring

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

First, let's prepare the marinade; To do this, you need to bring the water to a boil. While it’s boiling, let’s select tomatoes of the correct shape for preservation; preferably without dents or damage to the skin. It is better that their sizes are approximately the same - this will make it more convenient to blanch them.

At the bottom of pre-sterilized jars lay out the bay leaf, garlic, black and allspice peppers and tomatoes; Before placing them in jars, they should be blanched in small portions (300-400 grams) in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to then fish out the tomatoes one by one from the boiling water in the pan. And after blanching, we immediately move the tomatoes into pre-prepared jars with spices already placed on the bottom.

Add salt and sugar to the boiling water for the marinade and boil over low heat for 3-4 minutes, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then seal cover the jars with lids(roll or twist). Closed cans of tomatoes should be immediately wrapped in something warm (a blanket, for example) and left in this form for about a day (during this period the cans will completely or almost completely cool down).

It is better to store in a cool place - before the onset of winter, a cellar, basement, cellar or refrigerator is suitable; and with the arrival of winter you can put it on the balcony.

One more preparation method should be mentioned.

The peculiarity of this harvesting method is that tomatoes prepared in this way should only be stored in the cold. To obtain three-liter jars of the finished product The following products will be required:

First of all, let's prepare the jars. The quality of their processing determines whether the workpieces will be stored in winter.

It is very important not only to rinse the jars properly, but also bake them in the oven or over steam. At the same time, wash and boil the lids.

Before cooking, small tomatoes must be washed, and then pierced the skin a couple of times with a toothpick around the stem so that the skin does not burst on them later due to the high temperature.

As for large tomatoes, they should be peeled, cut into pieces and heated in an enamel bowl over low heat under a lid. You shouldn't talk about boiling. Rub the heated tomatoes through a sieve (so that the juice is without seeds). Season the resulting tomato juice with sugar and salt (one tablespoon of salt and sugar per 1.5 liters of juice); you can add cinnamon and other spices (to taste).

Next, bring the pureed seasoned juice to a boil and pour into jars filled with tomatoes. Next - banks must pass sterilization process within 9 minutes or pasteurization for half an hour; after which the workpiece is rolled up and wrapped until it cools completely.

One can argue endlessly about the disadvantages and advantages of one or another method of harvesting tomatoes; The main thing is that every housewife finds the optimal recipe for herself.

Perhaps, tomato preparations turn out to be 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 whetting the appetite of lovers.

We bring to your attention excellent recipes for preparing tomatoes for the winter for every taste. It takes some careful preparation, a little time, and in winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention, which also applies to lids. This is necessary, since I consider them to be a more capricious vegetable compared to.

Tomatoes must be ripe and fresh - of high quality inside and without damage on the outside. They must be thoroughly washed before placing in jars; it is even advisable to soak them in cold water for a couple of hours.

Make a hole in each tomato at the base of the stalk using a clean wooden toothpick. This step will help maintain the integrity of the peel in the boiling water.

We add greens to the containers according to our preferences. Dill will give you a spicy favorite aroma; it is better to use umbrellas for a brighter taste. Parsley is an excellent option for companionship with tomatoes in a jar; the leaves and stems are useful. It has a fresh taste and good aroma; you should not regret adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for those who love bright smells and bold flavors, but I confess that it is my favorite companion for red vegetables.

Excellent spices for red vegetables would be black peppercorns, allspice and bay leaves. Coriander and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot red pepper - this is for those who like spicier vegetables in jars.

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

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 gives tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is missing, 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
• 1st branch tarragon (tarragon)

For marinade per 1 liter of water:

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

Cooking method:

Prepare the tomatoes - rinse them well, sort them

Sterilize jars and lids

Using this recipe, the jars do not need to be sterilized, but only rinsed well

Place black pepper, cloves, allspice, and tarragon in each jar according to the recipe

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

Fill the cylinders with tomatoes up to your shoulders, no need to fill them to the very neck

Drain the water into a saucepan, 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 lids.

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

Bon appetit!

Tomatoes for the winter 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 turn out very tasty and beautiful. Enjoy quality winter rolls prepared with your own hands. Summer work is doubly enjoyable!

For a 0.5 liter jar you will need:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 branches 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 hot water
• 2 teeth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse the vegetables in running water and place them in clean jars. There should be no damage to their skin.
2. Peel the onions and carrots, rinse and cut them, the onions into half rings, and the carrots into large cubes. Place the vegetables in the jars along with the celery stalks, filling the spaces between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars with vegetables, pouring it into a knife or tablespoon at a time so that the glass does not crack due to temperature changes. Cover the jars with clean lids and let the tomatoes warm up in boiling water for 20-25 minutes.
4. Then, using a drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except vinegar and vegetable oil. Place the saucepan with the marinade on the stove and bring it to a boil.
5. Pour oil, vinegar into each jar, and add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the jars with lids, and close them with a key.
6. Check the strength of the closure by turning the jars over onto their lids, wrap them in a warm blanket, leaving the seals in it until they cool completely.
7. Keep the workpieces away from sunlight!

Bon appetit!

Preparing tomatoes and garlic for the winter

This simple recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, settling beautifully on the vegetables, saturating them with a very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

For a 1 liter jar you will need:

• 500-600 g tomatoes
• 0.5 tsp. mustard seeds
• 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 lids using steam or any method convenient for you.

Wash the tomatoes thoroughly and sort them

Pierce each tomato at the base with a toothpick.

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

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

Peel the garlic, rinse well

Grind it in a blender

Drain the hot water from the cylinders, we won’t need it anymore

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the containers with lids and close them with a canning key.

Turn hot cans of tomatoes over, wrap them, and let them cool completely in a blanket.

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

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white “snow” of chopped garlic

Bon appetit!

The most delicious recipe for winter tomatoes with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It’s worth trying to prepare tomatoes for the winter this way.

This is my favorite recipe; very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes and celery! This is delicious!

You will need:

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

Cooking method:

1. Sterilize all cylinders and caps in a way convenient for you.
2. It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, keep the bay leaf in boiling water for 60 seconds
3. Next, pour coriander and mustard seeds into the bottom of the jars, 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. Pre-soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass containers
5. Rinse small tomatoes in cold water, remove the stem, pierce each with a toothpick at the base, place tightly in jars, add dill umbrellas and a little celery on top
6. First pour boiling water over the preparations with vegetables for 20 minutes, then pour the water from the cylinders into a convenient pan, measure the volume, add water to 2 liters, dissolve sugar and 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 to the very top with the prepared marinade, carefully roll them up with a key for preservation or use screw caps for glass with threads
9. Closed cans should be immediately turned upside down on the floor and covered with a blanket until they cool completely.
10. After 24 hours, put the vegetables in the jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell peppers for a 3 liter jar

The big advantage of this recipe is that you yourself regulate the amount of onion and bell pepper in the jar. Sweet peppers are infused with a stunning spicy aroma from generous tomatoes and marinade, and they turn out very tasty.

It’s worth putting it in a larger jar, because there will be a lot of people who want to enjoy it. Good luck with your preparations!

For a 3 liter cylinder you will need:

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

Cooking method:

Place parsley, chopped garlic, black pepper, allspice, bay leaf in the bottom of a prepared 3-liter container.

Cut the onion into rings, peel the bell pepper from seeds, cut into pieces

Pierce each tomato at the base with a toothpick.

Place the tomatoes in a container, filling the voids with bell pepper slices and onion rings

Fill the container with boiling water, pouring it over the outside of a tablespoon so that the glass does not burst

Cover the container with a clean lid and let the tomatoes warm up for 20-25 minutes.

Add salt, sugar and bring the liquid to a boil.

Pour the hot marinade over the tomatoes in the container and immediately close the lid securely with the key.

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

Bon appetit!

Video recipe for tomatoes for the winter is to die for