Tomatoes that can be cooked for the winter. Preparations for the winter from tomatoes. Delicious recipes. How to store canned tomatoes

Alexander Gushchin

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

Content

Generous gifts of autumn - ripe, ripe tomatoes are harvested 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, minerals, surpasses other gifts of nature in the number of preservation methods. Consider the most delicious recipes for harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, fast, useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to diversity when harvesting vegetables for the winter.

To get delicious preserves, use these secrets:

• When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
• When preserving, do not mix different varieties or tomatoes that are very different in size from each other.
• For salting, use medium or small tomatoes, and make tomato juice from large ones or preserve them in slices.
• Prick the stalks with a wooden stick or a toothpick to prevent cracking.
• You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for conservation.
• Before canning vegetables, thoroughly wash liter glass jars, sterilize with 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.
• Use vinegar, aspirin, brine with citric acid, in rare cases, as preservatives for homemade preparations.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat at the dinner table - small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps to preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for harvesting (per liter jar):

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

We prepare the marinade based on 1 liter of water:

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

Cooking process for marinated cherry tomatoes with garlic:

1. In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
2. Cherries punctured in the stalk area should be placed in a jar, starting with larger fruits. Shift the fruits in layers with lavrushka, bell pepper to the very top.
3. Boil the marinade by adding water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the pot and boil again.
4. Boil the marinade, pour the vinegar into a jar of cherry tomatoes, then roll up the lid.
5. Turn the preservation over, put it on the lid, wrap it with a warm cloth until it cools completely.
6. Pickled cherries have a sweet and sour taste, and you will be able to taste them in a few weeks.

Salted tomatoes in a cold way without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. A cold ambassador will require some free time, but when the time comes to try salting, you won’t want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (based on a liter jar) provides for the following ingredients:

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

Step-by-step process of salting tomatoes in a cold way:

1. Put greens, peppercorns, garlic, parsley, etc. into the prepared glass jar.
2. Fill the container with whole, ripe fruits, stacking them tightly to each other.
3. Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
4. Crush an aspirin tablet, pour it into a jar on top so that the homemade preparation does not become moldy.
5. Close the tomatoes with a nylon lid, put until cooked and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If you choose a good recipe, in terms of taste, this option for home preservation will turn out to be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe suggests that salted green tomatoes are preserved with cold filling. Even tap water works for this.

Ingredients:

• 0.5 kg of green tomatoes;
• 1 st. a spoonful of salt (coarse grinding);
• 500 ml of 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, mix thoroughly, wait until the impurities settle to the bottom of the container.
2. Fill a sterilized glass jar to the top with green tomatoes, pour brine (without sediment).
3. Lastly, mustard is poured into the homemade preparation, after which the ambassador is closed with a lid, leaving it for storage in a cold place.

canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, fragrant. Rolling a tomato in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks 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 an onion head;
• 20 ml of vinegar (table 9%);
• 700 ml of water;
• 30 g of sugar;
• a pinch of salt;
• spices (black peppercorns, cloves, bay leaf) to taste.

Preservation process:

1. Put spices in a sterilized glass container at the bottom.
2. Lay 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 pot of brine from the stove, pour in the vinegar.
4. Pour the tomatoes with the resulting marinade. 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 put them upside down until they are completely cool.

Pickled tomatoes, like barrel

In fasting or even as a dish of the festive table, pickled tomatoes will decorate the table. A recipe that will allow you to taste tomatoes like a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade preparation in a glass jar. If you do not know how much salt per 1 liter jar of tomatoes, whether 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 of water;
• 1 st. a spoonful of sugar;
• 1 bunch of celery;
• dill (a bunch or 1 tablespoon of seeds);
• 25 g salt.

Cooking:

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

Tomato salad "Lick your fingers"

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

Ingredients:

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

Cooking:

1. Greens, onions, garlic cut. Put 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, pepper residues, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
4. Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Set to sterilize for about a quarter of an hour, then roll up.
5. After that, turn the home preservation over, let it cool, put it away for storage. Tomato salad for the winter You're ready to lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for preparing assorted valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes and cucumbers into large jars, but liter ones will work too. Following the recipe, observe a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

• 300 g of cucumbers, tomatoes (as an option, gherkins and cherry tomatoes);
• 2 cloves of garlic;
• dill (umbrella);
• horseradish (root, about 3 cm);
• 20 g of 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 tips of the cucumbers, soak in cold water for a couple of hours.
2. Cut horseradish, carrots, sweet peppers, onions.
3. Dill, black peppercorns, garlic lay on the bottom, from the top layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
4. pour boiling water, leave for five minutes, drain the brine into a saucepan, where to add spices. Boil the marinade, pour back into the jar.
5. Lastly, add the essence, roll up with a tight lid, turn over, leave to cool completely.
6. Preservation assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify home-made preparations for the winter with a canned tomato recipe? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of harvesting tomatoes in their own juice or sliced ​​\u200b\u200btomatoes are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Is it necessary to use it during preservation, if there is a desire to salt the tomatoes not whole, but cut into slices? Different step-by-step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of implementation.

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Discuss

How to close tomatoes for the winter in liter jars

Every real housewife should know the secrets of how to cook a tomato for the winter, because for such a preparation you need to choose special tomatoes, and in addition, spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Consider the principles of choosing tomatoes for juice, recommendations for their preparation and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. they are simple, but the result depends on their observance. So, let's begin:

• Depending on what consistency of juice is desired, it is worth choosing varieties of tomatoes. If you take the Bull's Heart variety, then the drink for the winter will turn out to be very thick, rich. And the variety of tomatoes "Tsar Bell" will give a lot of water, so the juice will be liquid, like apple juice.
• Even the most ripe vegetables are suitable for cooking tomatoes. Slightly soft, flattened, overripe will also be ideal for sauces.
• Green fruits of tomatoes should not be taken for juice, as they will spoil the color of the workpiece, its taste. Unripe vegetables do not provide much water, so their use is also not advisable.
• The format of the tomatoes for juicing does not matter. It can be small cherry tomatoes, medium cream or large fruits. Anyway, when cooking, they will be cut into pieces.
• Tomatoes grown under the open sun in the beds are considered ideal for making tomato juice. Fruits that ripen in greenhouses do not have a large volume of water for such a preparation and have a noticeable sourness.

In what bowl to cook a tomato

A caring hostess will definitely ask herself the question: is it possible to cook a tomato in an aluminum pan? There is no unequivocal answer here: if dishes made of such material are used for 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. In an iron pan, enameled, cast iron, no chemical processes occur, therefore they are recommended for cooking tomatoes. Here is a list of utensils that may be needed for cooking tomatoes:

• Juicer for quickly detaching the pulp and veins of tomatoes from the juice.
• Saucepan or large deep bowl for boiling juice.
• Colander or sieve (for straining the sauce after cooking, if the juicer was not used before).
• Storage containers (jars with twists or tin lids).
• A scoop or a large mug for pouring tomato juice into jars.
• Seaming key (if classic tin can lids are used).

How long to cook the sauce for the winter

To understand how many minutes you need to boil the juice until ready, it is worth analyzing the entire cooking process. If the heat treatment will be carried out with vegetables for the first time, then it can last up to 1 hour, but in the classic versions, after boiling, you must wait 5-15 minutes and pour the juice into jars. If cooking takes place a second time (in the first stage, pieces of tomatoes were boiled, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and arrange it in containers.

Recipes for making tomato paste at home with photos

To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of obtaining juice, but also in the additives that are put into the drink or sauce. Consider a few classic recipes and unusual ways to cook a tomato for the winter. All the options considered are proven, so they are easy to use on their own even for beginners.

Pasta from tomatoes on the stove

If you do not use a juicer to prepare tomato juice, the process will take a little time, but you will not have to wash a lot of dishes and waste electricity. The task is to cut the vegetables into large pieces, boil a little and rub through a sieve. This method helps to get a thick tomato with a small amount of grains and pulp. Consider a simple proven recipe for a dish.

Ingredients:

• Ripe red tomatoes - 2 kg.
• Sweet red pepper - 2-3 pcs.
• Salt, sugar - according to the varieties of tomatoes and taste preferences.
• Black peppercorns, bay leaf.

Cooking:

1. Rinse all tomatoes under running water, remove excess water from them.
2. Do the same with pepper.
3. In a large (preferably cast-iron) container, cut the fruits of tomatoes into large pieces, while cutting out the roots and veins.
4. Together with tomatoes, it is worth cutting sweet peppers of fleshy varieties into small pieces.
5. Put the dishes with chopped vegetables on the stove on a small fire, and when a little liquid appears at the bottom, the power of the burner needs to be increased.
6. After the fruits boil for up to 5 minutes, they must be set aside, cooled to room temperature.
7. Rub the boiled tomatoes and peppers through a sieve or colander, crushing them with a spoon or silicone spatula. Excess skins, veins should be removed.
8. The resulting paste must be salted, add sugar, spices and be sure to have a few sheets of bay pepper. Put it all on the stove, boil for 3-5 minutes, then pour into jars, roll up the lids.
9. Such tomato paste is stored from 1 to 5 years in a cool dark place.

Homemade tomato for the winter as fresh

There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. To make homemade tomato juice as fresh as possible, you need to add a minimum of spices and additional vegetables to it, but to increase the shelf life, it is worth doing a good heat treatment. Consider a quick recipe for such a workpiece.

Ingredients:

• Red tomatoes of fleshy varieties - 3 kg.
• Parsley, dill - a few fresh sprigs.
• Salt, pepper, white sugar - according to taste preferences.

Cooking:

1. Wash vegetables and herbs thoroughly.
2. Dry them in a colander or with paper towels.
3. Cut out the inner stem of the tomatoes and run the vegetables through a juicer.
4. Drain all the juice obtained into a large enameled container.
5. Put the liquid on the stove and bring to a boil.
6. Add sugar, salt, ground pepper, constantly tasting the future dish. You should not put a lot of spices, this will enhance the taste, but it will lose its naturalness.
7. Put the parsley leaves, dill into the boiling liquid.
8. Boil the juice until the sugar finishes melting. The total amount of time the tomato boils should be about 20-25 minutes.
9. Pour the liquid into sterilized jars, roll up the tin lids very tightly.

Pepper bulgarian tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition gives an unusual taste and makes the consistency thicker. Peppers are allowed to be cut into pieces, whole or grated through a grater, blender. Consider a simple recipe for tomato juice with other vegetables and fruits, which all households and guests will certainly appreciate.

Ingredients:

• Red, yellow tomatoes - a total of 3 kg.
• Bulgarian pepper - 1.5 kg.
• Plum with a well-separated stone - 0.5 kg.
• Sour apples - 300 g.
• Sugar, salt - according to tastes.

Cooking:

1. Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain excess water.
2. Peel the pepper from the core, cut into quarters, put in a large cauldron, where the whole dish will be prepared.
3. Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
4. Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
5. Immediately put a little salt, sugar, if you want - spices in the cauldron.
6. Bring the tomato juice to a boil, stir it, try it.
7. Adjust the dish according to your own taste sensations (add salt, sugar, apple cider vinegar).
8. Boil the tomato for 5-10 minutes and pour into glass jars. Bon appetit in winter!

tomato juice recipe

A good hostess knows that it takes a long time to make juice from tomatoes. But how to cook tomatoes for the winter using new kitchen appliances? Such devices allow you to simplify the cooking process and even reduce the time to create an excellent dish. Consider step-by-step recipes for tomato juice in a slow cooker and pressure cooker for harvesting for the winter.

In a slow cooker

To quickly prepare delicious tomato juice at home, you should use a slow cooker. This popular device will help you by offering not to stand at the stove for a long time, but to start the technique and go somewhere on your own questions. In addition, there is no risk that the contents of the saucepan will leak out, boil away or burn. Here is an excellent recipe for rich tomato juice in a slow cooker.

Ingredients:

• Cherry tomatoes or other small varieties of tomatoes - 2 kg.
• Ripe pear - 300 g.
• Sour apple - 300 g.
• Cloves, cinnamon, black, allspice, salt, sugar - according to taste.

Preparation of tomato juice in a slow cooker:

1. Wash all fruits and vegetables.
2. Separate the extra parts from them: ponytails, veins, bones, core.
3. Using a juicer, chop tomatoes, pears, apples.
4. Pour the resulting juice into the multicooker bowl, add spices.
5. Turn on the "Cooking" mode for 30 minutes and wait for cooking.
6. In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
7. When the slow cooker announces the end of the program, tomato juice should be poured into containers and tightly closed.

In a double boiler

The main plus of a double boiler is that it allows you not only to quickly cook food, but to do it, while preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or another product cooked in a double boiler has the best taste, it is most useful for the body. Let's talk about the perfect tomato recipe.

Ingredients:

• Red tomatoes - 2.5 kg.
• Yellow tomatoes - 0.5 kg.
• Tomatoes "Black Prince" - 0.5 kg.
• Parsley, dill, basil.
• Salt, sugar and pepper - according to taste preferences.

Cooking:

1. Wash and dry all vegetables and herbs.
2. Remove the ends from the tomatoes, cut each of them into 2 parts.
3. Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
4. Add greens to the liquid.
5. Put everything in a double boiler and bring to a boil.
6. Remove from heat, open the lid, put the spices.
7. Boil the juice in a double boiler for another 5 minutes and pour into jars.

Video recipe: how to spin a tomato for the winter

So that beginners have no questions about creating the perfect tomato dish, they should watch the training videos. In such materials, famous and popular culinary experts advise on how to choose the right vegetables, how to process them and what to add to the juice. Here is a short video that demonstrates the correct approaches to spinning tomatoes for the winter.

These tomato blanks are for those zealous hostesses who have grown a chic crop of tomatoes in their gardens and want to keep it. There are a huge number of recipes for tomato blanks, these are natural tomatoes, ketchups and tomato paste, pickled and pickled tomatoes, salads and assorted, 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 own juice. For the preparation of these canned food, small round or oval tomatoes with a diameter of 3-4 cm are suitable. Rinse the tomatoes, cut them crosswise, blanch in boiling water for 1-2 minutes, then dip them in ice water. The skin is easily removed. Prepare tomato juice: steam overripe tomatoes over low heat, wipe 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. Put the peeled tomatoes in sterilized jars, shaking them so that the tomatoes lie denser, pour boiling juice over and put on sterilization. Sterilize half-liter jars - 5-8 minutes, liter - 10-12 minutes. Roll up.

2.5 kg of 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.

Cooking:
Cut the tomatoes crosswise, blanch in boiling water for 1-2 minutes, dip in ice water, remove the skin. Peel sweet pepper, cut into wide strips. Wash the pod of bitter pepper, cut the carrots into slices, cut the parsley root into slices as well, chop the greens coarsely. Arrange tomatoes and vegetables in sterilized jars, pour boiling brine. Put the jars in a saucepan with warm water, bring to a boil, sterilize for 20 minutes. Then add vinegar and roll up.

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

Salted tomatoes in a bag. This is the original recipe for pickling tomatoes in a plastic bag. Rinse medium-ripe tomatoes, prepare cherry, currant, celery and dill leaves. If you can find sugar beet - good, it delays oxidative processes. Put a layer of greens in the bag, then a layer of tomatoes, another layer of greens, chopped sugar beets and again tomatoes, lay a layer of greens on top. Tie the bag tightly and place 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, 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 pod of pepper
3 garlic cloves,
2 bay leaves,
5 currant sheets,
4 cherry leaves
10 black peppercorns,
1 sheet of horseradish
2 sprigs of dill,
1 tbsp salt,
1 tbsp Sahara,
1 bunch of grapes
tomatoes.

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

Dessert tomatoes in apple juice. Prick small tomatoes in several places, blanch in boiling water for half a minute. Boil apple juice with salt and sugar (for 1 liter of juice - 30 g of salt, 30 g of sugar). Put prepared tomatoes in sterilized 3-liter jars, add 8-10 leaves of lemongrass, pour boiling filling for 5 minutes. Then drain the filling, boil again, pour 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, 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. Arrange prepared tomatoes in sterilized jars, add 30 g of lemon balm leaves and tarragon, pour boiling filling, 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 of tomatoes,
5 cherry branches with leaves,
1 liter of water
100 g sugar
50 g salt
3 g citric acid.

Cooking:
Wash ripe tomatoes, chop from the side of the stalk and put in a jar along with cherry twigs, and lay the twigs vertically along the walls of the jar, pressing them with 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. The brine will require 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 firm tomatoes into 4-6 pieces. Cut the onion into rings (each jar will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 5 minutes, add swollen gelatin, stir. Put 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, approximately 1 liter of filling will be required: for 1 liter of water - 50 g of salt, 50 sugar. Prick the tomatoes with a wooden toothpick, blanch for half a minute in boiling water. Sort the gooseberries, cut off the tails, chop with a wooden toothpick. Put the prepared tomatoes in jars, pouring them with gooseberries, pour boiling filling. 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, blanch for half a minute in boiling water. Peel the garlic, but do not cut! Put the tomatoes in jars, sprinkle with garlic, pour boiling filling. 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 30 g of salt and 30 g of sugar are required for 1 liter of apple juice. Onion cut into large rings, put together with tomatoes in jars, pour boiling filling, roll up.

Caviar from green tomatoes

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.

Cooking:
Bake tomatoes, carrots, parsley root, onions in the oven (can be fried in vegetable oil), cool, pass through a meat grinder, add salt, sugar, spices, tomato sauce, mix. Put in a saucepan, bring to a boil, arrange in sterilized jars. Cover jars with dry sterilized lids, sterilize for 1 hour, 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. At the bottom of liter jars put 2 bay leaves, 6 peas of black pepper, an onion cut into rings. Then tightly pack the halved firm red tomatoes, laying them cut side down. Place a few onion rings on top as well. Pour marinade, put in a saucepan with warm water and sterilize from the moment of boiling for 15 minutes, covered with a lid. Before corking, 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 green celery,
350 g of water.

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

Tomatoes "Vologda"

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

Cooking:
Cut strong red tomatoes into 4 parts, onion and sweet pepper - into rings, chop the garlic. Sterilize jars, lay out layers of tomatoes, peppers, onions, garlic, pour vegetables with hot marinade. Put to sterilize: half-liter - 10 minutes, liter - 15 minutes. Roll up, turn over until completely cool. The garlic will make the marinade cloudy, but that's okay.

Tomato juice with pulp. Wash ripe and overripe tomatoes with a bright color, peel and boil 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 90ºС. Roll up. Lemon juice can be added when used.

Tomato-apple sauce

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

Cooking:
Peel tomatoes, cut into 4 pieces. Remove seeds from sweet peppers. Cut apples and onions. Put all products in a saucepan, add raisins, sugar, salt, dry mustard, vinegar, ginger and cook over low heat for 2 hours. Cool, arrange in jars, cork with plastic lids. Keep cold.

spicy tomato paste

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

Cooking:
Chop ripe tomatoes and onions and steam in an enamel saucepan under a lid over low heat, then wipe through a sieve or colander. Heat the vinegar, put the spices into it, bring to a boil, cool and pour into the tomato mass. Boil the pasta over low heat by a third, season with sugar, salt and mustard, boil for a few more minutes, spread hot, roll up.

Cooking from 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 garlic cloves,
1 tsp cumin,
a little red hot pepper, ginger, raisins.

Cooking:
Grind all the ingredients, mix and put to boil over medium heat for 1 hour. Arrange hot in jars, 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 the syrup, dip the 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. Divide 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 into it (necessarily whole ones!), put on fire and cook for 30 minutes, leave overnight. The next day, boil the jam again, remove the foam, add a little vanillin, boil. Remove the foam again, leave overnight. The next morning, boil the jam and pour into clean jars. If you cook overripe tomatoes in this way, you get jam.

Here are such different blanks from tomatoes. Good luck to you!

Larisa Shuftaykina

Good housewives prepare for the winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - they say so, and pickle, salt, freeze. Tomatoes in the list of winter preparations are in one of the first places, these vegetables are good in different forms: both on their own and in company with other vegetables. In this material, a selection of recipes for tomatoes pickled in different ways.

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

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

Your mark:

Time for preparing: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

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

Cooking instructions

Sterilize the jar for a couple or in another way. Boil the lid in water for about 2-3 minutes.



At the bottom of the container, put onion rings, mugs of carrots and small pieces of bell pepper, a sprig of carrot tops.



Wash the tomatoes very thoroughly, then put them in a jar.



To boil water. Pour hot water over the tomatoes in a jar.



Leave them to infuse for 10 minutes.



After that, drain the water from the jar into the sink.



Boil water with bay leaves in a separate bowl. The leaves are for flavor. After they boil in water for 5 minutes, they should be pulled out.



Pour salt and sugar into a jar of tomatoes.



Add to the container: allspice peas, aspirin tablets, citric acid.



Pour prepared, hot water over tomatoes. Roll up the lid with a wrench.



Turn the jar upside down and wrap it in a blanket. Keep warm overnight.



After that, put the jar on the bottom and lower it into the basement for long-term storage.



How to cook pickled tomatoes for the winter in jars

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

Ingredients:

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

Action algorithm:

1. Select the best tomatoes - dense, ripe, small in size (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of ​​​​the stalk. This will help keep the tomatoes whole when pouring boiling water over them.
2. Sterilize jars. At the bottom of each put seasonings, spices, garlic (leaves of horseradish, bay leaf, dill pre-wash). Peel the garlic, you can not cut it and put whole cloves (if cut, the marinade will be more fragrant).
3. Lay the tomatoes almost to the very top.
4. To boil water. Gently pour over the tomatoes. Now hold for 20 minutes.
5. Drain the water into one large container, add salt and sugar there. Boil again.
6. The second time, now pour the tomatoes with fragrant marinade. In jars, add a tablespoon of essence right under the lid.
7. Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can experiment a little by adding sweet pepper strips, diced carrots, or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

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

Products:

• Tomatoes - 5 kg.
• Water - 5 liters.
• Garlic - 2 cloves per jar.
• Bay leaf - 2 pcs.
• Allspice - 3-4 pcs.
• Fuck root.
• Salt - 1 tbsp.

Action algorithm:

1. The salting process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skins. Rinse.
3. Peel the garlic with horseradish, cut into pieces.
4. Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
5. Water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
6. Pour prepared tomatoes with brine, close with nylon lids. Leave the jars in the kitchen for a day to start the fermentation process.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

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

Recipe for canned cucumbers and tomatoes in jars for the winter

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

Ingredients:

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

Action algorithm:

1. Rinse the cucumbers, cut off the tails. Fill with cold water. Withstand from 2 to 4 hours.
2. Simply rinse tomatoes and dill. Banks must be sterilized.
3. In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) at the bottom.
4. First, fill the container up to half with cucumbers (experienced housewives put the fruits vertically to save space).
5. Prick the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar, salt into the pan, drain the water from the cans with future seamings here. Boil.
8. Pour and cork with hot lids (pre-sterilized). Turn over, wrap in warm clothes for additional sterilization at night.
9. Remove jars of cucumbers / tomatoes that have cooled down by morning.

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

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

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

Per liter of marinade:

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

Action algorithm:

1. The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
2. Rinse tomatoes and peppers (spicy and Bulgarian). Remove seeds and stems from sweet peppers.
3. In each jar, put a few peas of allspice, 2 cloves, garlic.
4. Cut the hot pepper into slices, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
5. Now it's the turn of the tomatoes - they just fill the containers to the top.
6. For the first time, pour tomatoes with simple boiling water. Leave for half an hour.
7. Drain the marinade into a separate bowl. Add salt and sugar according to the norm. Boil the marinade.
8. Pour back into jars with tomatoes. Gently pour 2 tbsp under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. During the night, the sterilization process is completely completed. Cooled cans can be re-hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When marinated, tomatoes often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.

Ingredients (calculation - for 3 liter containers):

• Tomatoes - about 3 kg.
• Bulgarian pepper - 3 pcs.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 2 tbsp. l. for each bank.

Action algorithm:

1. The pickling order is already known - prepare the tomatoes and peppers, that is, rinse thoroughly. Remove the seeds and tail from the bell pepper.
2. Sterilize containers. At the bottom put chopped peppers, to the neck - tomatoes.
3. Pour in boiling water. You can relax for 20 minutes or do other things.
4. Drain the water from the cans, which already smells pleasantly of bell pepper. Add salt. Pour in sugar. Boil.
5. Vinegar is either poured into a boiling marinade, or immediately into jars.
6. Cork the tomatoes with sterilized lids.

Turn over or not - depends on the desire, but you definitely need to wrap it up. Hide in the cellar in the morning, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the advent of cold weather, you really want something very beautiful and useful. The best cure for blues is a jar of tomato, pepper and cucumber salad. The recipe is also good because you can use substandard vegetables.

Ingredients:

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

Action algorithm:

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

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

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and a wonderful view. The recipe is called "Tomatoes under the Snow", because the garlic needs to be grated on a fine grater and poured over the vegetables on top.

Ingredients (for a 1 liter jar):

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

Action algorithm:

1. Tomatoes are prepared according to the classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage and dents.
2. Wash the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
4. Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
5. Pour again, pour vinegar on top.
6. Seal with lids that have also gone through the sterilization process.

Fast, easy and very pretty!

How to cook tomatoes in jars for the winter with onions

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

Ingredients:

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

Action algorithm:

1. First, prepare the tomatoes and onions, simply wash the first ones, chop them near the stalk. Peel the onion, then rinse.
2. Rinse dill, leaves (if to be used) and hot peppers. Containers, of course, sterilized.
3. Throw down seasonings, currant and horseradish leaves, pieces of hot pepper pod. Lay tomatoes, alternating with onions (there should be several times more tomatoes than onion heads).
4. Pour in boiling water. Wait 7 to 15 minutes (optional).
5. Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
6. Proceed to pouring the marinade and corking.

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

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

Another good "partner" in seaming for tomatoes is ordinary white cabbage. It can be present in any form - cut into large pieces or chopped finely enough.

Ingredients:

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

Marinade:

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

Action algorithm:

1. Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
2. Containers, according to tradition, are sterilized before laying vegetables. Again, according to tradition, put natural flavors at the bottom of the jars - dill, pepper, laurel. Pour in the garlic.
3. Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately prepare the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

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

Ingredients:

• Tomatoes - 3 kg.
• Dill, horseradish, currant, cherry, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) - 50 gr. for a 3 liter can.

Action algorithm:

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

After the lapse of time, you can start tasting the original Russian snacks.

Tomatoes in jars for the winter with mustard

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

Ingredients:

• Tomatoes - 2 kg.
• Mustard powder - 1 tsp
• Garlic - 4 cloves.
• Bitter pepper pod - 1 pc.
• Allspice peas - 4 pcs.
• Laurel - 3 pcs.

Brine:

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

Action algorithm:

1. Rinse containers thoroughly. Wash the tomatoes under running water.
2. At the bottom of the jar put seasonings, pepper pod (can be cut into pieces), garlic. Next, lay small, dense tomatoes (up to the neck).
3. Pour in boiled water.
4. After a while, drain the water, prepare the brine.
5. Pour hot brine over tomatoes. Put mustard on top and pour vinegar.
6. Seal with a tin lid.

The brine due to the mustard will turn out to be unclear, but the taste of the snack will be excellent.

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

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

Ingredients:

• Tomatoes - 2 kg.
• Parsley and dill - a small bunch.
• Sweet pepper - 1 pc. (maybe half).
• Cloves, peppercorns.

Marinade:

• Salt - 2 tbsp. l.
• Sugar - 3-4 tbsp. l.
• Acetic acid - 1 tsp.

Action algorithm:

1. Prepare vegetables, wash and sterilize jars.
2. Put seasonings on the bottom (dill with parsley, peppers with cloves).
3. Chop the tomatoes. Drop into the bank. Put greens and bell pepper on top again.
4. Pour in boiling water. In the meantime, prepare the brine from 1.3 liters of water, salt and sugar.
5. Pour the jar with brine, pour in the vinegar essence.
6. Cork.

In winter, such a preparation, despite the fact that it is an appetizer, can become the queen of a feast.

We are waiting for your comments and ratings - this is very important for us!

Today, even in winter, you can easily find fresh vegetables in every supermarket. The only question is: will they be useful? It is for this reason that most housewives prefer vegetables from the garden and work tirelessly, harvesting them for the winter.

We dedicated this selection to tomatoes: salted and pickled, sweet and spicy, in jelly, in apple juice and even in syrup. There are many options - the choice is yours!

1. Tomatoes with thyme and olive oil

• 1 kg cherry tomatoes;
• 250 ml of olive oil;
• 4 cloves of garlic;
• 3 art. spoons of wine vinegar;
• juice of 1 lemon;
• black peppercorns;
• a pinch of salt;
• a few sprigs of thyme.

Recipe:

1. Wash tomatoes, dry. Place on a parchment-lined baking sheet and place in the oven. Dry at 90°C for 3-4 hours. Tomatoes should be soft to the touch, slightly shriveled, but not dry.
2. In a deep frying pan with a thick bottom, heat the oil, fry the finely chopped garlic until golden brown. Take out, put aside. Put the prepared tomatoes into garlic-flavored oil, sprinkle with sugar, caramelize for 2 minutes. Add vinegar and, increasing the heat, let it evaporate.
3. Transfer the tomatoes with oil to a glass jar, add fried garlic, thyme sprigs, lemon juice and crushed black peppercorns.

2. Pickled tomatoes in apple juice

For cooking you will need:

• 1 kg of tomatoes;
• 1.5 liters of apple juice;
• 1 st. a spoonful of salt.

Recipe:

1. Wash the tomatoes, pierce the stalk with a fork in several places, put in sterilized jars and pour boiling water for 10 minutes. Drain the water. Pour boiling water into jars, after 10 minutes. drain.
2. Bring apple juice with salt to a boil, and then pour over jars of tomatoes. Roll up, turn over and leave to cool.
3. Store tomatoes in apple juice in a cool place.

3. Salted tomatoes with garlic and dill

For cooking you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• half a bunch of dill;
• 3 bay leaves;
• spices to taste;
• 1 st. a spoonful of salt;
• 1 teaspoon of sugar.

Recipe:

1. Wash tomatoes well. Peel and chop the garlic. Wash dill and bay leaf. Place tomatoes, salt, sugar, garlic, dill, bay leaf, spices in a plastic bag.
2. Shake the bag and leave at room temperature for 2 days.

4. Spicy tomatoes with cinnamon and cloves

For cooking you will need:

• 2 kg of tomatoes;
• 1 head of garlic;
• 4 umbrellas of dill.

To prepare the marinade you will need (for 2 liters of water):

• 4 bay leaves;
• 4 black peppercorns;
• 4 cloves;
• 0.5 tsp ground cinnamon;
• 100 g of sugar;
• 90 g of salt;
• 2 tbsp. vinegar essence boats.

Recipe:

1. Prepare marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence.
2. Peel the garlic, wash the tomatoes thoroughly.
3. Put tomatoes in sterilized jars, alternating with spices. Pour hot marinade over, leave for 10 minutes.
4. Bring the marinade back to a boil, cool slightly, pour into jars and roll up. Turn over until completely cool.

For cooking you will need:

• 2 kg of ripe tomatoes;
• tarragon;
• 5 cloves of garlic;
• 1-2 chili peppers;
• currant leaves;
• cherry leaves.

To prepare the brine you will need (per 1 liter of water):

• 2 tbsp. spoons of salt.

Recipe:

1. Wash the tomatoes well. Peel the garlic. Wash chili pepper, tarragon, currant leaves and cherries thoroughly.
2. Prepare brine. Mix water with salt, bring to a boil.
3. Put tomatoes and spices in prepared sterilized jars, pour hot brine. Then immediately roll up the lids, turn over, set aside to cool.

Be sure to try - the original taste!

For cooking you will need:

• 3 kg of tomatoes;
• 6 umbrellas of dill.

To prepare the marinade you will need (per 1 liter of water):

• 100 g of sugar;
• 100 ml 9% vinegar;
• 1 st. a spoonful of salt.

Recipe:

1. Wash tomatoes and dill florets and dry well. Then put in sterilized dry jars and pour boiling water. Cover with a lid and leave for 10 min.
2. Drain the water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
3. Add vinegar to the jar and immediately roll up with a sterile lid. Turn over and leave to cool completely.
4. Store in a cool place.

Great snack!

For cooking you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 1 dill umbrella.

To prepare the marinade, you will need (per 1 liter of water):

• 2 bay leaves;
• 5 black peppercorns;
• 5 cloves;
• 2 tbsp. spoons of sugar;
• 1 st. spoons of salt;
• 1 st. spoons of vinegar essence.

Recipe:

1. Prepare the marinade: add salt, sugar, bay leaf, cloves, pepper to the water, bring to a boil. Boil for 5 minutes over low heat. Cool, add vinegar essence.
2. Peel the garlic cloves. Wash tomatoes and dill umbrellas, dry well.
3. Put tomatoes into prepared sterilized jars, alternating with spices. Then pour hot marinade, leave for 10 minutes.
4. Pour the marinade back into the pan, bring to a boil, cool slightly, pour jars with tomatoes, roll up, turn over and leave to cool completely.

8. Tomatoes in jelly with dill and onions

For cooking you will need:

• 2 kg of tomatoes;
• 3 black peppercorns;
• 3 peas of allspice;
• sprigs of parsley;
• 1-2 bay leaves;
• 1 small onion.

To prepare the filling you will need (for 1 liter of water):

• 1 st. a spoonful of salt;
• 1 st. a spoonful of sugar;
• 2 tbsp. spoons of gelatin in granules.

Recipe:

1. Peel the onion and cut into rings. Prick the tomatoes on all sides with a toothpick. At the bottom of sterilized jars, put allspice, black pepper and bay leaf. Lay layers of tomatoes, onion rings, parsley sprigs.
2. Prepare filling. Pour gelatin into a bowl, pour 200 ml of cold water, mix and leave for 40 minutes. Add sugar and salt to the remaining water, bring to a boil. Add the swollen gelatin to the hot marinade, stirring, bring to a boil, but do not boil.
3. Fill jars with tomatoes with finished filling.
4. Cover with sterilized lids, place the jars in a large saucepan with warm water, bring the water to a boil, sterilize for 10 minutes. After sterilization, roll up the jars immediately. Turn upside down and let cool.

From Italian cuisine.

For cooking you will need (per 1 liter jar):

• 0.5 kg of small tomatoes (cherry, ladies' fingers);
• 1 teaspoon white balsamic vinegar;
• 1 vanilla pod;
• 300 g of sugar;
• 150 ml lemon juice.

Recipe:

1. Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin, cut in half.
2. Combine lemon juice with sugar, mix, put on the stove and cook until the sugar is completely dissolved.
3. Put the tomatoes in the syrup, bring to a boil, immediately remove from heat, cool and put in the refrigerator overnight.
4. Cut the vanilla pod, separate the seeds. Put the saucepan with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce the heat and cook for 45 minutes.
5. Heat the balsamic vinegar and boil until the volume is reduced by 3 times (the vinegar should thicken). Add boiled balsamic vinegar to the jam and cook for another 10-15 minutes.
6. Arrange the finished jam in sterilized jars, close with lids, cool.
7. Store in a cool place.