Taste Info Tomatoes for the winter
Ingredients
- tomatoes – 500 g;
- sweet pepper – 1 pc.;
- onion – 1 pc.;
- fresh parsley sprigs – 5-6 pcs.;
- black pepper and allspice peas - 3-4 pcs.;
- garlic – 2 cloves;
- laurel leaf – 1-2 pcs.;
- clove bud – 1 pc.;
- water – 750 ml;
- salt – 1 tbsp. l.;
- sugar – 3 tbsp. l.;
- 9% vinegar – 15 ml.
How to prepare delicious pickled tomatoes for the winter in liter jars
In a clean, pre-sterilized container, place on the bottom halves of an onion and sweet pepper (it is advisable to cut the onion into rings or slices), cloves, parsley, bay leaves, garlic cloves and peppercorns.
Now fill the bowl with tomatoes. Try to do this as tightly and compactly as possible, but do not press too hard so that the fruits do not burst.
Top with remaining bell peppers and onions.
Pour boiling water into the jar, cover with a lid and let it sit like that for 15 minutes.
After the required time has passed, drain the liquid from the tomatoes into a saucepan and place on the fire, bring to a boil. Pour sugar and salt into a container with tomatoes, pour in vinegar.
Pour boiling water into the jar, seal it, turn it over, insulate it with a blanket and let it cool now.
Store cooled tomatoes in a cellar or pantry.
Marinated tomatoes with apple cider vinegar
We suggest that you put away very tasty and aromatic marinated tomatoes with apple cider vinegar and basil for the winter. Due to the spicy greens, the preparation is obtained with an interesting and unusual flavor.
Ingredients
- tomatoes – 600-650 g;
- sprigs of green or purple basil - 2 pcs.;
- black peppercorns – 2-3 pcs.;
- bay leaf – 1 pc.;
- garlic – 2 cloves;
- water – 0.5 l;
- salt – 1 tbsp. l.;
- sugar – 1.5-2 tbsp. l.;
- vinegar (apple) – 50 ml.
Preparation
- In a pre-sterilized container, place: thinly sliced garlic, bay leaves, basil (whole sprig or chopped) and peppercorns.
- Fill the container with tomatoes and top with the remaining basil and garlic.
- Pour boiling water into the jar, cover with a lid and let it sit in this state for 7 minutes. Then pour the water back into the saucepan and let it boil. Pour the boiling liquid into the container with the tomatoes again, this time just let it sit for 5 minutes. Drain the liquid again and measure, it should be 500 ml, if it’s not enough, add boiled water.
- It's time to make the marinade. Place the water drained from the tomatoes, brought to the required volume, in a saucepan on the stove. Add salt and sugar and let the liquid boil while stirring constantly. Make sure that the grains of bulk ingredients are completely dissolved. Add apple cider vinegar, boil for half a minute and immediately pour the marinade into a jar of tomatoes.
- Seal with a lid, place it upside down, and wrap it in a warm blanket. As soon as the workpiece has cooled, lower it into the cellar for storage.
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Sweet tomatoes with bell peppers
Prepare another delicious tomatoes for the winter in liter jars with the addition of bell peppers. You need to cut off the stalk, divide it into two halves and remove the seeds. This is also a very simple recipe; a little more sugar is used for the marinade than usual; the finished tomatoes have a slightly sweet taste.
Ingredients
- tomatoes – 500-550 g;
- bell pepper – 1-2 pcs.;
- garlic – 2 cloves;
- dill inflorescences – 2 pcs.;
- horseradish - 1 leaf;
- allspice peas – 2-3 pcs.;
- water – 0.5 l.;
- salt – 0.5 tbsp. l.;
- sugar – 3 tbsp. l.;
- laurel leaf – 1 pc.;
- vinegar (9%) – 30-35 ml.
Preparation
- Place the dill umbrella, peeled garlic clove and peppercorns into the prepared glass container.
- Now place the tomatoes in the jar, add the pepper halves among them. Cover with a horseradish leaf, add another dill umbrella and the rest of the garlic.
- Pour in boiling water, cover with a lid and let the tomatoes stand in this state for 10-15 minutes.
- Now pour the liquid from the jar into a saucepan, add sugar and salt, throw in the bay leaves. Place the dishes on the stove, stir until the bulk ingredients are completely dissolved, let it boil and cook for a couple of minutes. Add vinegar to the boiling marinade, stir and pour into the tomatoes to the very top.
- Seal the jar, turn it over and insulate it.
- When the workpiece has cooled, store it in a cool place.
Marinated tomatoes with onions
Small tomatoes with pickled pieces of carrots and onions will not only diversify and decorate your winter menu, but will also serve as an appetizing tasty snack for the holiday feast. Cut the onions and carrots into slices.
Ingredients
- tomatoes – 600 g;
- black pepper – 6-7 peas;
- garlic cloves – 4 pcs.;
- carrot – 1 pc.;
- onion – 1 pc.;
- water – 450-500 ml;
- salt – 1 tbsp. l.;
- sugar – 2.5 tbsp. l.;
- vinegar (9%) – 20 ml.
Preparation
- Place peppercorns, a couple of peeled garlic cloves, and half of the onion and carrot slices at the bottom of a clean container.
- Fill the container with tomatoes, place the remaining carrot and onion slices on top, and a couple more garlic cloves.
- Pour water into a saucepan, add salt and sugar and let it boil. Stir constantly so that no grains remain. Pour in the vinegar, stir and immediately pour the marinade into the jar. Cover with a lid and send for pasteurization. To do this, lay a kitchen towel on the bottom of the pan, place the dishes with the workpiece and pour hot water up to the hanger of the jar. Let the water boil and pasteurize for 10 minutes.
- After this, seal the container, turn it over, insulate it and let it sit until it cools completely.
- Such tomatoes can be stored in a regular pantry, provided that it is not heated.
Probably every family prepares pickled tomatoes for the winter. Sweet tomatoes in a fragrant marinade are the most popular type of pickles in Russia. Pickled tomatoes can be made without sterilization - they still keep well all winter, if, of course, they last.
Hot summer is the time for vacations, gardening, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be either immediately put on the table or put away in the pantry or cellar. Every family cherishes the recipe for zakatka, passing it on from generation to generation. Did you want something new? Welcome and bon appetit!
Recipe for sweet pickled tomatoes for 1 liter jar
Housewives are often afraid to make large quantities of new, untested recipes - what if they don’t like it, and time and food will already be wasted? The ideal way to test the desired recipe is to make a minimum amount of pickles, per 1 liter jar - this is enough for one treat for guests.
We will need:
- 2 tablespoons of vinegar or diluted essence;
- parsley, coriander and dill umbrella;
- bay leaf - 2 leaves;
- 5 black peppercorns;
- 2 level tablespoons of sugar and salt;
- 600 – 700 grams of medium-sized tomatoes;
- onions - small heads.
Preparation:
- Place parsley, dill and spices in a colander lined with gauze, pour over boiling water to sterilize, and dry with a napkin or towel.
- We wash the tomatoes well and make a cross-shaped cut on the butt.
- Peel the onion and divide each head into 4 parts.
The onion must be small! If you only find a large vegetable, chop it more.
- Insert an onion slice into the cut on the tomatoes.
- Pour boiling water over the vegetables prepared in this way and let them brew for 10 - 15 minutes, drain the water and start preparing the marinade.
- Let's start preparing the filling. To do this, boil a liter of water over high heat.
- Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
- We put spices and herbs in a sterilized jar at the bottom - their quantity and composition can be varied as desired.
- Carefully lay out the layers of tomatoes - don’t try to compact them, they won’t fit - eat them raw!
- Pour boiling marinade over the tomatoes; the amount given is slightly higher than normal.
We roll up the jars, turn them over on the lid and leave them to cool, wrapped in a warm blanket. After about a day, they can be put away for storage.
Marinated tomatoes with garlic for the winter in 1 liter jars
Marinated tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices for enriching the aroma of winter pickles. The tomatoes turn out to be piquant, aromatic, and who doesn’t love taking crispy pickled garlic out of a jar and crunching on it?
We will need:
- 1 kg of tomatoes;
- 1.5 teaspoons of salt;
- 1.5 teaspoons of sugar;
- 1 pod of hot pepper;
- A couple of allspice peas;
- 50 ml 9% vinegar;
- 50 ml sunflower oil;
- 1 tsp freshly ground black pepper.
- a set of greens to taste - for me these are horseradish leaves and dill corollas;
- 200 g garlic.
How to prepare:
We wash the tomatoes very well in hot water and make a cut on them on the top of the butt.
We peel the garlic, chop it into 4 parts and insert it into each tomato according to taste and desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy foods, you should skip this step.
Pour boiling water over the horseradish and dill and place the herbs in the bottom of liter jars.
Boil 2 liters of water, salt and sugar, pour in oil and vinegar.
Place a layer of garlic on top of the herbs, then a tomato, duplicating the layers to the top of the jar.
Fill sterilized jars with boiling marinade and carefully roll up the pickles.
Tomatoes can be eaten after 2-3 days, during which time they will marinate perfectly!
Marinated tomatoes slices with garlic and oil for the winter
Tomatoes can also be pickled in slices. This recipe is distinguished by its unusual appearance and fresh, spicy taste. The marinade ingredients can be varied as desired, and if you don’t have a blender, simply chop the ingredients with a knife. Tomatoes prepared according to this recipe are perfect not only for winter preparation, but also as a snack on the summer table - they can be eaten within 12 hours after pickling.
Thanks to the oil, the tomatoes turn out to be very tender, similar to Italian cuisine - you can take any vegetable, olive or sunflower, but unrefined is best.
We will need:
- tomatoes – 1 kg;
For the marinade:
- 8 garlic cloves;
- 1 tbsp salt;
- 5 – 6 basil leaves;
- a piece of hot hot pepper pod;
- 50 g sugar;
- 50 ml vegetable oil;
- 50 ml vinegar;
- sprigs of dill and parsley.
Preparation:
Place garlic, salt, basil, pepper, sugar, herbs in a blender bowl, add oil and vinegar.
Grind the future dressing for 30 seconds and set aside to infuse.
Wash the tomatoes well and pour boiling water over them. Using a sharp knife, cut the tomatoes into slices.
If you are using small vegetables, just cut them into quarters.
Place the tomatoes in a jar doused with boiling water without compacting them. Fill the vegetables with marinade to the edge of the container. If the salad is going to be prepared for winter, put it in the microwave, without closing the lid, for 5 minutes at full power.
After this, we roll up the jars with a lid and leave them to cool, turning them over onto the lid and covering them with a blanket. If you want to use the salad within a week, simply cover it with a plastic lid and put it in the refrigerator. Spicy and spicy tomato slices are perfect for barbecue!
Tomatoes marinated for the winter without sterilization
The issue of sterilization scares many housewives, but it’s good that some recipes allow you to do without this process! Tomatoes prepared this way store well and do not require much trouble during cooking.
For convenience, you should take care of purchasing a special colander lid: it is sold in any hardware store, it costs a penny, but it makes life much easier for the housewife - after all, this method of preservation can be used in combination with other recipes!
Ingredients:
- carrots – 2 pieces per jar;
- 3 – 4 kg tomatoes;
- laurel;
- dill - a sprig on a jar;
- head of garlic;
- bell pepper;
- hot pepper;
- allspice;
- 200 ml vinegar;
- 100 g sugar;
- 110 g salt.
How to prepare:
Place sprigs of dill at the bottom of the jar.
On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and a bay leaf, add allspice peas.
Now we need to fill the jar with clean tomatoes in one layer.
There are gaps on the sides - in them we will put bell peppers without seeds, cut into quarters and insert carrots into the remaining space.
We continue to add tomatoes.
Let's prepare a saucepan with boiling water - you will need about 5 liters. Pour it into each jar. Leave for 5 minutes.
Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in a regular one).
For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, and boil until the substances dissolve. Pour the marinade into jars and seal them!
When arranging vegetables, you can show your imagination - the jars will become elegant and decorate not only the shelves in the pantry, but also your table in the future!
The next batch of preparations is ready - all that remains is to wait for winter and try new recipes, remembering the aromas of summer!
I suggest you watch a video recipe for rolling sweet pickled tomatoes for the winter
Bon appetit and see you new recipes!
No matter what anyone says that pickling for the winter is not fashionable, that in winter you can buy everything in the store, real housewives know the value of homemade preparations. Tasty and safe, homemade vegetables become a real lifesaver in winter. They are served as a side dish for dinner or placed on a holiday table - in any case, the popularity of the dish remains relevant for many years. Therefore, we offer you proven recipes for pickled tomatoes in liter jars for the winter.
The most popular summer preparations have been and remain pickled tomatoes and cucumbers. Among the many recipes, the most reliable, time-tested method is the method of sterilizing jars. Below is a recipe that does not take much time and guarantees a tasty result, sure to please you in winter. It should be noted that for pickling it is better to choose small, dense tomatoes; the “cream” variety is good.
Pickled tomatoes in liter jars: classic recipe
Ingredients for four liter jars:
- Firm tomatoes – 2.5-3 kg;
- Onion – 1 pc. medium size;
- Garlic – 1 head;
- Parsley – 1 bunch.
To prepare the marinade you need the following products:
- Water – 3 l.;
- Salt – 2 tbsp. l.;
- Sugar – 9 tbsp. l.;
- Bay leaf – 3 leaves;
- Peppercorns – 5-6 peas;
- Vinegar 9% -1 glass 200 ml;
Wash the jars with lids well, you can even use soap and a brush under running water, then sterilize them. Liter jars are convenient because they can be sterilized in the oven. To do this, you need to put them in a cold oven and turn on the temperature at 200°C and just leave the jars there for 20 minutes. At this time, the lids should be boiled in water for 3-5 minutes.
Place onion, cut into half rings, a couple of sprigs of parsley, and carrot rings at the bottom of the jars. Place washed and dried dense tomatoes tightly, add a layer of onion on top.
For the marinade, add salt, sugar, pepper and bay leaves to the water. Bring to a boil, turn off and pour in the prepared vinegar. While it is hot, pour into jars and place for sterilization. To do this, you need a deep saucepan with boiling water, where you place cans of tomatoes. It is important that the brine and water in the pan are at the same temperature so that the jars do not burst. When small bubbles appear in the jars, you should time 4 minutes - this is enough for sterilization. Then remove the jars from the pan, roll them up with a key and wrap them upside down until they cool.
Pickled tomatoes in liter jars without sterilization “You'll lick your fingers”
Recently, pickles, the preparation of which does not require sterilization, have become increasingly popular. It takes a lot of time and requires serious preparation, because you have to work a lot with hot objects. Among the many existing recipes, there is one that is time-tested and guarantees a delicious result. These are finger-licking pickled tomatoes, which are prepared in liter jars without sterilization.
For it, it is better to choose tomatoes of the “Cream” or “Alenka” variety; they are dense and small - ideal for a liter jar. So, the ingredients:
- Tomatoes – 0.5 – 0.7 kg;
- Water – 0.7 l.;
- Salt – 1 tbsp. l.;
- Sugar – 1.5 tbsp. l.;
- Vinegar 9% – 1 tbsp. l.;
- Dill umbrella – 1 pc.;
- Celery sprig – 1 pc.;
- Bay leaf – 1 pc.;
- Peppercorns – 3 pcs.;
- Cloves – 2 pcs.;
- Hot chili pepper - 1 ring"
- Garlic – 7 cloves.
If the housewife plans to close more than one jar, the specified ingredients are multiplied by the appropriate amount.
First you need to thoroughly wash the jar (or jars) under running water with a brush. Then dry them. Then place a dill umbrella, peppercorns, cloves, four cloves of garlic and a slice of chili on the bottom.
You need to boil water in a separate pan and pour boiling water over a jar of tomatoes. While the water is boiling, you should sterilize the lid; this is done either in a saucepan with boiling water, or you can put it in the oven for 5 minutes at a temperature of 200 degrees.
Cover the jar with a clean lid and leave for 10-15 minutes. Afterwards, pour the water back into the pan, add sugar, salt and vinegar. Bring everything to a boil. Fill the jar with the resulting hot marinade to the brim so that no air gets under the lid, after laying the remaining garlic cloves on top of the tomato.
Roll it up with a key, turn it upside down and put it in a warm place for a day. Then put it in a storage room or cellar until winter.
Marinated tomatoes with citric acid: recipe for 1 liter of water
Pickled tomatoes in winter are a real salvation for those who love a hearty meal. One of the recipes for a delicious marinade is a recipe based on citric acid. For it you will need:
- Tomatoes – not very large, dense;
- Currant leaves;
- Dill – 1 brush;
- Peppercorns – 3-4 pcs.;
- Cloves – 3 pcs.;
- Garlic – 2 cloves;
- Carrots – 1 pc.;
- Sweet pepper – ½ piece;
- Salt - 1 tbsp. l.;
- Sugar – 3 tbsp. l.;
- Citric acid – 1 tsp;
- Water – 1 l.
Currant leaves, dill, peppercorns and cloves are placed at the bottom of sterilized jars. Carrots are cut into thin circles or slices - it’s not for everyone. Tomatoes are prepared by piercing the skin at the stem with a needle or toothpick. Then they are placed in a jar, sometimes putting in a couple of cloves of garlic and a few slices of sweet pepper. Boiling water is poured into the jars, they are covered with a lid for 15-20 minutes. Meanwhile, the marinade is being prepared. To do this, salt, sugar, and citric acid are added to the water. The marinade brought to a boil is poured into a jar, after draining the cooled water. They roll it up with a key and send it to a warm place to cool.
Tomatoes marinated with mustard beans
Traditionally, whole fruits are used for pickling tomatoes. But there is a whole series of recipes where tomatoes are marinated in halves. This original solution allows you to beautifully set the table. I offer you one of these “half-hearted” recipes. Its uniqueness lies in the addition of mustard seeds, which gives the dish a special taste.
Let's prepare (for a 1 liter jar):
- Tomatoes
- Mustard beans (2 teaspoons)
- Herbs (parsley, basil)
- Garlic (3 cloves)
- Allspice (2-3 peas)
- Water (1 liter)
- Salt (1 tablespoon)
- Sugar (3 tablespoons)
- Regular vinegar, 9% (50 ml)
Let's start with sterilizing the jars. Boil the lids before canning.
Let's take red ripe tomatoes. They can be large and medium. Let's cut them in half. It is advisable that no seeds are visible on the cut.
Add garlic, herbs, peppercorns and mustard seeds to the bottom of each jar. Carefully place the tomato halves on top. The cuts should face down!
Prepare the marinade and boil it for 3 minutes. Pour into jars and cover with sterilized lids. Place the jars in a pan of hot water. Place a towel on the bottom. Boil for 10 minutes and roll up.
We invite you to watch a video on how to pickle tomatoes in liter jars:
Recipe for sweet pickled tomatoes with honey and garlic for the winter in a liter jar
Tomatoes with honey and garlic are a popular and unusual snack that many housewives prepare for the winter. The peculiarity of the roll is that the tomatoes are canned without vinegar, so small children can enjoy the soft and delicate taste of tomatoes.
Necessary products for three liter jars:
- cream tomatoes – 2 kg;
- two spoons of honey;
- salt – 3 tbsp. spoons;
- head of garlic;
- cloves - three pcs.;
- black peppercorns – 9 pcs.;
- bay leaf – 3 pcs.;
- for pungency and aroma you can add to the jar: horseradish root and currant leaf;
Preparation
Make a cut in the center of each tomato and insert two cloves of garlic.
Place on the bottom of sterilized jars: a bay leaf, three peppercorns, one clove.
Place the tomatoes tightly in a jar and fill with hot water.
After 15 minutes, drain the water into a container.
Add honey + salt - boil.
Pour the finished marinade into jars with tomatoes and let stand for at least 10 minutes.
Then pour the marinade into the container again and boil. Repeat this three times.
Roll up.
Dear hostesses! We hope you will like our recipes for pickled tomatoes in liter jars and your family will like them. Prepare and delight everyone with aromatic pickles!
Tomatoes for the winter - preservation
In the summer I prepare tomatoes in jars, so that later in the winter I can open such a jar for a holiday; the tomato pickle is also very tasty - I drink it all with pleasure.
Rolling up tomatoes for the winter is very simple and quick. I used to pack it in 3-liter jars, but over the last two summers tomatoes have not dropped in price, so I switched to liter jars.
So for one liter jar we need:
- 500 gr. tomato (approximately, it all depends on the size of the tomatoes)
- 2-3 cloves of garlic
- 1 bay leaf
- 3-4 black peppercorns
- sprigs and inflorescences of dill
- 1 tbsp. heaped spoon of sugar
- 1 tbsp. level spoon of salt
- 1 tbsp. spoon of vinegar 9%
Before preserving tomatoes, you need to prepare the jars - wash them with detergent or soda, rinse thoroughly and sterilize in a kettle over steam for 5-8 minutes. I throw the seaming lids straight into the kettle to boil.
I wash my tomatoes and put them in jars in the same way.
tomatoes for canning
I put it in jars
I boil an electric kettle and pour the boiling water into cans of tomatoes. I cover the jars with sealing lids for 5-10 minutes.
Then I drain the liquid from the jars into a saucepan; this is best done using a plastic lid with holes.
I boil the liquid drained from the cans in a saucepan, and in the meantime I put salt, sugar and vinegar in the cans of tomatoes.
pour the liquid into a saucepan
add salt, sugar, vinegar to jars
When the liquid in the pan boils, I pour it into jars, cover them with lids, roll them up, turn them over, and wrap them for a day.
tomatoes for the winter in liter jars
That's it, the tomatoes are ready for the winter - delicious.
P.S. If you want to roll tomatoes in 3-liter jars, multiply the amount of salt, sugar and vinegar by 3.
Sweet tomatoes for the winter
These sweet tomatoes, which I make for the winter, are considered favorites among my friends and family. And even those who were distrustful and skeptical about the amount of sugar in this preparation later admitted that they were wrong. I highly recommend making at least a test batch of two to three jars for the first time and you will see for yourself that the sweet tomatoes taste incredibly good. Preparing this canned tomato for the winter is very simple, quick and without sterilization. One more nuance, in this particular recipe any spices are completely unnecessary, they will simply interfere here and interrupt the taste. All I allow is a couple of bay leaves and a few allspice, which I place in the boiling sweet brine, but I fill it without them.
Ingredients:
for a 3 liter jar:
- from 1.5 to 1.8 kg of tomatoes
- 200 g sugar
- 1 heaped tablespoon of coarse salt
- 80 ml table 9% vinegar
- 2 bay leaves
- 5 - 8 allspice peas
Cooking method
We place ripe tomatoes tightly in sterilized prepared jars (if you want the skins not to burst when interacting with hot water, then prick them with a needle or a sharp toothpick at the stalk, although sometimes this does not help) and fill them with boiling plain water. Cover with lids and let stand for about 20 minutes. Then pour the liquid into the pan and add sugar, salt, spices and bring everything to a boil again.
Pour vinegar into each jar, followed by hot marinade (I strain it, but this is not a necessary step). We roll it up tightly with iron lids, turn it upside down and wrap it well with a blanket. Leave to cool completely for about 24 hours. Sweet tomatoes are stored in the apartment, at room temperature all winter, in a place protected from light. Bon appetit.
While other store-bought canned and pickled cucumbers still suit me, I have never seen any delicious store-bought salted or pickled tomatoes. Here's the conclusion: can your own tomatoes. I have several favorite homemade tomato recipes and I will share them with you.
Among the recipes for canning tomatoes, I give the palm to the recipe “Tomatoes are simply classy”:
Pickled tomatoes "Simply class"
For one two-liter jar: 2 kg. tomatoes, head of garlic, 1 tsp. vinegar essence.
Brine: 1 liter of water, 2 tbsp. spoons of salt, 6 tablespoons with a small pile of sugar; 7 peppercorns, 7 cloves, a pair of blackcurrant leaves, 2 small dill umbrellas. Recipe without sterilization. The tomatoes turn out very tasty, you can eat and eat and not stop, and the brine is awesome - you drink it in a fight. Tomato recipe >>
For pickles, choose small, not overripe, firm fruits, without damage, scratches or dents. It is better to use water not from the tap, but at least well water, without chlorine. The standard salt for tomatoes is 1 to 2 tablespoons per 1 liter of water. If the tomatoes are too small, you usually use a little more salt and sugar for the same amount of water than in the recipe (if they are indicated not for the jar, but for the water).
In third place for my taste are tomatoes in their own juice:
Tomatoes in their own juice
To can tomatoes in their own juice we need: about 3 kg. small tomatoes, 2 kg. large tomatoes, 60 g of salt (2 tablespoons or 6 teaspoons), 50 g of sugar (2 tablespoons) per three-liter jar. All spoons are indicated without a slide.
As a seasoning, you can use cinnamon or a few peas of allspice and garlic. Place small tomatoes in clean jars. Pour in hot tomato juice made from large tomatoes. We sterilize. Let's roll up.
If you do not want to sterilize, you need to preserve it with vinegar. Recipe with vinegar>>
Good recipes for canning green tomatoes:
Green tomatoes "glutton"
Spicy green tomatoes stuffed with vegetables
Ingredients: 2 kg of green tomatoes, 0.5 kg of carrots, 150 g of parsley, 150 g of dill, 1 head of garlic, 2 red hot peppers
For brine: 2 liters of water, 100 grams of coarse salt. Cut the tomatoes, stuff them with vegetables, and add brine. Salt for 3-4 days and you can already eat. If you want to roll it up for the winter, you need to put it straight into jars and fill it with hot brine. For each liter jar add 1 teaspoon of vinegar essence. Sterilize. Roll up.
Spicy appetizer horseradish or tomato horseradish
Ingredients for horseradish: 1 kg of ripe tomatoes, 80 g of horseradish, 60 g of garlic, a pinch of paprika, 3 teaspoons of salt, 1 teaspoon of sugar. Grind everything thoroughly, put it in sterilized jars, and screw it up. No sterilization. Store in a cool place.
More recipes for canning and homemade tomatoes:
I haven’t canned using the recipes below before, whoever tries it, write how it turned out.
Fresh tomatoes
Smooth, pink (not overripe) tomatoes, wash and dry in the sun, sterilize a 3-liter jar with a lid (make sure there is no moisture left), pour a bag (100g) of dry mustard powder into the bottom of the jar, carefully place the tomatoes to the top, without pressing . Place a wax candle, light it and roll up the lid. Store in the refrigerator or in a cold cellar, and by the New Year you will have fresh tomatoes. I prepared tomatoes this way for the first time, I don’t know how long they will last. While they stand unscathed (a month has passed).
Fresh tomatoes 2
We select ripe, whole tomatoes. Wash it, place it on a baking sheet and put it in a hot oven. As soon as the tomato skin begins to burst, put them in pre-sterilized jars and add 0.5 tbsp on top. salt. Then sterilize for 40 minutes and roll up.
Tomatoes look like they come from a barrel
1 liter of water for marinade, 1 tbsp. coarse salt, 1 tbsp. sugar, 1 tbsp. vinegar (9%), cherry, currant, horseradish leaves, dill umbrellas, 2-3 cloves of garlic, 1-2 bay leaves, 3-4 black peppercorns, aspirin.
Wash tomatoes (it is better to take fleshy ones), leaves, dill, onions, garlic and dry well. Then put leaves, garlic, onions, dill, bay leaves, peppers and tomatoes into dry prepared jars, as much as will fit. Prepare the marinade: boil water with salt, sugar, vinegar. And fill the prepared jars with tomatoes. Place aspirin on top (1 tablet per 1 liter jar, 2 tablets per 2 liter jar, 4 tablets per 3 liter jar), roll up the lids and turn the jars over. Keep until completely cool.
Tomatoes with onions in marinade
2 kg of tomatoes, 200 g of onions.
Peel the onion and cut into rings. Wash the tomatoes, chop them, place tightly in sterile jars, sprinkle with onion rings. Pour boiling marinade over the prepared vegetables (per 1 liter of water: 50g salt, 100g honey, 50g fruit flavored vinegar), and immediately roll up after pasteurization.
Marinated tomatoes with gooseberries
1 liter of water, 50 g of salt, 100 g of sugar, vinegar may not be added.
Wash the tomatoes and gooseberries, prick them with a fork from the stem side, and place tightly in jars. Pour boiling marinade, pasteurize and roll up.
Tomatoes marinated with onions and celery
Wash the tomatoes, prick them with a fork from the stem side, put them in jars, topping them with onions and celery. Pour boiling marinade over everything (for 1 liter of water: 50 g of salt, 100 g of sugar, 50 g of fruit vinegar), pasteurize, and roll up the jars.
Tomatoes with carrots 1
Rinse 2 kg of ripe hard tomatoes, remove the stems, place in a bowl in layers, topped with grated carrots (200 g), capsicum red pepper, dill, garlic, bay leaf, and fill with brine prepared at the rate of 70 g of salt per 1 liter of water.
Tomatoes with carrots 2
Brine: for 3 liters of water - 3 tbsp. a heap of salt and 3 tbsp. l.sugar.
Place horseradish, black currant, and dill leaves at the bottom of a sterilized 3-liter jar. Then place the tomatoes and 4-5 pcs. “blunt-nosed” carrots, cut into quarters lengthwise. Pour boiling water over the tomatoes and carrots. After a few minutes, drain the water and immediately add hot brine. Roll up immediately. You can also close the jars with a plastic lid.
Fresh tomato ketchup
5 liters of tomato juice, 1 tbsp. l. salt, 3-4 tbsp. l. sugar, 3-4 bell peppers, bay leaf, peppercorns.
Remove the skin from ripe tomatoes, rub the fruits to obtain juice (grind in a blender). Leave it to settle for a day. Then drain the top watery layer and put it in a saucepan on the fire. Pass the bell pepper through a meat grinder and add to the tomatoes. Add the remaining ingredients to the mixture and cook over low heat for about 2 hours until the mixture reaches the consistency of ketchup. Place into clean jars, roll up and cool.
Tomatoes in sunflower oil
Firm tomatoes, 1 onion, 2 bay leaves, 6 black peppercorns. Marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 pcs. cloves, 3 tbsp. l. salt, 2 tbsp. l. Sahara. After boiling, add 3 tbsp. table vinegar (6%)
Place bay leaf, black pepper, and onion cut into rings at the bottom of a 1-liter jar. Place thick red tomatoes cut in half on top, cut side down. Place a few onion rings on top. Make the marinade. Pour hot marinade over the tomatoes, place in a pan with water and sterilize for 15 minutes, covering with a lid. Before rolling up the jar, pour in a little sunflower oil so that it covers the marinade with a layer.
Spicy tomatoes
For 1 liter jar: 1 tbsp. l. Vegetable oil, 6 peppercorns, 2 cloves, 1-2 onions, 5-7 cloves of garlic; brine: for 1 liter of water - 2 tbsp. salt, 2 tbsp. sugar, 5 bay leaves, boil for 4 minutes.
Cut large tomatoes into large slices. Place them in a jar, cut side down, topped with sliced onion and garlic. Pour in vegetable oil. Pour the contents of the jar with hot brine. Sterilize for 10 min6. Before closing, add 1 teaspoon of 70% vinegar and roll up with iron lids.
Tomatoes "Vologda"
3 kg of tomatoes, 1 kg of onions and bell peppers, 5 heads (not cloves, but heads) of garlic, 5 pcs. allspice; marinade: 2 liters of water, 3 tbsp. salt, 6 tbsp. sugar, 1 tbsp. vinegar essence, 2 tbsp. vegetable oil.
Cut strong red tomatoes into four parts, onion and bell pepper into rings, chop garlic. Sterilize jars. Lay out tomatoes in layers, then peppers, onions, and the last layer is garlic. Pour hot marinade over vegetables. Place the jars to sterilize in a pan with hot water: 0.5-liter jars - 10 minutes; liter jars – 15 min. After this, roll up, turn the lids down, and wrap until completely cool. The garlic will make the marinade cloudy.
Tomatoes in sweet and sour marinade
For a 1-liter jar: 8-10 pcs. tomatoes, 1.5 tbsp. water, 0.5 tbsp. vinegar, 1 tbsp. sugar, 1 tbsp. salt, 2 sprigs of dill, 1 pepper, 2 cloves of garlic.
Select medium-sized tomatoes that are not wrinkled or blemished. Rinse well in water. Prepare liter jars, rinse them, boil them, remove them from the water, place them on the table, place sprigs of dill, a pod of pepper, and a clove of garlic on the bottom of the jar. Place tomatoes in rows and pour marinade over them. Cover the jars with a metal lid, place in a saucepan with water, slowly bring to a boil, boil for 15-20 minutes, remove from the water and roll up.
Tomatoes with pepper
Place tomatoes and 1 sweet bell pepper cut into 6 pieces in rows in a 3-liter jar. Do not add any other seasonings. Pour boiling water over it. Leave covered until cooled for 20 minutes. Then pour the water into a saucepan, add 150 g of sugar (based on one 3-liter jar). 60 g salt, 2 tbsp. 9% vinegar. Bring the solution to a boil, fill the jar to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes prepared in this way are sweet, tasty and store very well.
Dessert tomatoes
For the marinade – 1 tsp. salt, 3 tsp. sugar, 1-2 bay leaves, 2-3 black peppercorns, pour 0.5 liters of water and boil for 3 minutes, cool, strain, add 3 tbsp. l. 6% vinegar and 1 tsp Gelatin (dissolved, as for jelly). Pour 1 tbsp into a liter jar. l. Sunflower oil, put 2 bay leaves. 3 black peppercorns, cleanly washed tomatoes cut into slices, and top with a slice of onion. Pour over the marinade. Then cover the jars with lids and sterilize for 5-10 minutes. Roll up.
Tomatoes in gelatin
Place a bunch of green dill (or an umbrella) and 2-3 cloves of garlic at the bottom of a liter jar. Place chopped tomatoes tightly on top (in half or into 4 parts). Pour in brine. Sterilize for 10-15 minutes. Roll up. Brine: for 1 liter of water 1 tsp. 70% vinegar, 1.5 tbsp. salt, 4 tbsp. l. Sugar, 1 tsp. gelatin (pre-soaked for 30 minutes). Bring to a boil, but do not boil.
Ketchup
5 ru tomatoes, 1 tbsp. chopped onion, 160-200 g sugar, 30 g salt, 1 tbsp. 9% vinegar, 1 tsp. black pepper, cloves, mustard seed, a piece of cinnamon, 0.5 tsp. celery seeds.
Cut the tomatoes into slices and steam together with the chopped onion under the lid. Rub through a sieve. Boil the resulting juice by half. Place the spices in a gauze bag and lower into the boiling mixture. Add salt, sugar, vinegar and cook for another 5-7 minutes, then remove the spices, and pour the finished ketchup into bottles and immediately seal.
Tomatoes in Yarmen style
3 kg of tomatoes, 1-2 pods of hot pepper, 1 head of garlic, a little parsley, cilantro, basil, 5-6 bay leaves; brine; for 1 liter of water 20 g of salt and 30 g of sugar.
Lightly cut brown tomatoes on top, put pepper, finely chopped garlic, and herbs into the cut. Then place the tomatoes in a saucepan with the cut side up, pour in brine, and press down. The product is ready for use after 3-4 days.
Spicy tomato paste
3 kg of tomatoes, 500 g of onions, 0.3-0.4 liters of table vinegar, 2 tbsp. mustard, 2-3 bay leaves, 300-400 g sugar, 5-6 black peppercorns, 3-4 juniper berries, salt.
Wash the ripe tomatoes, cut into slices and steam together with chopped onions in an enamel bowl with a lid. Rub the tomatoes through a fine sieve or colander. Heat the vinegar, add spices, bring to a boil, cool and pour into the tomato mass. Boil the paste over low heat until the volume is reduced by 1/3, season with sugar, salt and mustard, cook for a few more minutes, then put into jars while hot and seal immediately.
Spiced tomatoes
Place dill, currant leaves, horseradish in the bottom of a 3-liter jar, and pack the tomatoes tightly. Fill the jars to the top with boiling water and leave for 10 minutes. Pour into a saucepan, boil, pour back into the jars and leave for 10 minutes. Drain and boil again. For 3 times add with spices: 2.5 tbsp. salt, 2 tbsp. sugar, 6-8 pcs. bay leaf, 10 pcs. pepper, 2 pcs. carnations. Pour into sterilized jars and close.
Salted tomatoes with vegetables
2 kg of green tomatoes, 2 kg of cabbage, 3-5 kg of sweet pepper, 2 kg of carrots, 0.5 kg of greens (parsley, celery, dill); brine: for 10 liters of water – 600 g of salt.
Wash green tomatoes. Wash the sweet pepper fruits and prick them with a fork in several places at the base. Wash the carrots and clean them thoroughly. Peel the cabbage head from the covering green leaves and cut into 4-8 pieces. Wash cucumbers 10cm long thoroughly and soak for 3-4 hours. Place the prepared vegetables in layers in a wide-necked bowl. Put the greens on the bottom and put a circle and pressure on top and pour cold brine. Keep at room temperature for the first 2-4 days, and when fermentation begins, transfer to a cold place. After about 20 days, the vegetables are ready to eat. Store at a temperature of 0-1* C.
Green tomatoes stuffed with herbs and garlic
For a 1 liter jar - 0.5 kg of green tomatoes, 20 g of peeled garlic, 10 g of salt, 50 g of 6% vinegar, 70 g of parsnip or celery, 350 g of water.
Green tomatoes are prepared, the garlic is peeled and cut into slices, the greens are washed and finely chopped. 1-2 cloves of garlic are inserted into the seed nests of tomatoes, 5-6 g of greens are placed on the cut, salted (1 g of salt per 1 tomato). The workpiece is placed tightly in a wide container under a load and kept in a cool place for 4-5 days. Then the brine is drained and the tomatoes are placed in jars. The brine is boiled and poured hot into jars, which are sterilized at boiling: 0.5 liters - 5-7 minutes, 1 liter - 8-10 minutes. Can be prepared in another way. Place the prepared tomatoes in jars, add 0.5 liters and 1 tsp per jar. salt and 5 tsp. 6% vinegar, pour boiling water 2 cm below the top of the neck, cover with a lid and sterilize in the same mode.
Tomato ajvar
1 kg of tomatoes, 1 kg of pepper, 0.5 kg of onions, 5 pods of hot pepper, 15 g of garlic, 30 g of vegetable oil, 10 g of mustard, 10 g of vinegar, 60 g of sugar, 60 g of salt.
Prepare the vegetables, wash and peel, then chop and mix with salt, sugar, vinegar and mustard. Simmer the mixture until thickened. Place the finished mixture into sterilized jars and close with a lid.
Tomatoes with basil
Wash the tomatoes, prick them with a fork from the stem side, place them in a sterile jar, placing them with sprigs of fresh basil. Pour boiling marinade (for 1 liter of water: 50 g of salt, 100 g of sugar or honey, 50 g of apple cider vinegar), pasteurize, and roll up the lids. If you have flavored basil vinegar, use it.
Tomatoes with grape leaves
2 kg of tomatoes, 200 g of grape leaves, 1 liter of water, 100 g of sugar, 50 g of salt.
Wash the tomatoes, prick them with a fork from the stem side, place them in a jar, lining them with grape leaves. Dissolve sugar and salt in water, pour boiling solution three times. After the third filling, roll up the jar.
Cherry flavored tomatoes
2 kg of tomatoes. 5 cherry branches with leaves, 1 liter of water. 100 g sugar, 50 g salt, 3 g citric acid.
Wash the ripe tomatoes, prick them with a fork from the stem side and place them in a jar along with cherry branches (about 10 cm long). To make canned food look more attractive, the branches must be laid vertically along the wall of the jar, pressing them with the fruits. Dissolve sugar, citric acid and salt in water and pour boiling brine over the tomatoes. Place for pasteurization. Roll up the jar.
Sliced tomatoes in spicy sauce
Filling: for 1 liter of water – 60 g of salt, 75 g of sugar, 1-2 peas of allspice; per liter jar: 1 tbsp. 8-9% vinegar, 1 bay leaf, 5 black peppercorns, 1 black currant leaf.
Cut ripe tomatoes with dense pulp into large slices, place tightly in jars, add all the ingredients specified in the recipe. On top put 2 cloves of garlic, 2 onion rings, 1 umbrella of dill at the stage of seed formation. Boil the filling, cool to 60*C and fill the jars with it. Sterilize for 10-15 minutes, roll up the jars, cool, and place upside down.
