How to close pickled tomatoes for the winter. Korean-style tomatoes for the winter - the most delicious recipe you will lick your fingers! Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

Good summer day, dear readers of the blog site!

I don’t know about you, but in our family, tomatoes are guests of honor on the table, especially at the festive table. And how many of them you can cook different dishes, just counting is unrealistic. Already a lot! And even more spoilers!

Most of the recipes are simple and do not require a long time to prepare. And the result is not something that you lick your fingers, but swallow it, in the truest sense of the word.

And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, but such that you will sway from the taste.

I tried to find the best options for blanks and tell in detail, revealing all the secrets of cooking. So choose those recipes that sunk into your soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...

All right, I won't bore you, let's get to work. Stock up on patience and good mood and fight!

Korean-style tomatoes for the winter - the most delicious recipe you will lick your fingers!

Harvesting for the winter according to this recipe is quick and easy, but it turns out unusually tasty and spicy. Especially it will appeal to lovers of Korean dishes. Try it yourself, you will definitely like this savory snack!

To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little underripe so that when we cut them, they do not “spread out” in the jar. And with long-term storage, such tomatoes keep their shape better.

Ingredients for harvesting:

• Tomatoes -2 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 medium heads
• Sugar - 100 gr.
• Salt - 2 tbsp. spoons without a slide
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.
• Dill
• Parsley
• Basil
• Hot pepper to taste

Cooking:

1. First things first, we need to prepare the vegetables. Select the tomatoes, free the pepper from the stalk and seeds, peel the garlic and rinse well. We also wash the greens under running water, give time to drain the water.

2. Grind garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy filling. We mix.

3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy, add more, I add quite a bit.

4. Add salt to the filling, about 2 tablespoons without a slide and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which give sharpness. And the idea of ​​​​this blank is not to pickle the tomatoes, but to make a delicious salad appetizer.

It is better to use special salt for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes preservation more delicious.

5. Then we cut the greens without chopping much, remove the hard branches. We shift the greens to the spicy filling and mix, it turns out to be thick. For long-term storage, do not put a lot of grass, and if you plan to quickly eat such a snack (after all, after 12 hours it can already be served on the table), then you can put more.

6. Now we cut our ripe fruits into 4 parts, removing the stem and immediately put them in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you to do it in a 1 or 2-liter container.

7. As soon as one layer of tomatoes is obtained, we shift with a layer of filling.

8. We make the second layer bigger and again shift it with fragrant greens.

9. Thus, we get several layers. We add the entire fill. If the tomatoes are not completely covered, it's okay, they will still release juice.

10. We close the jar with a steamed nylon lid and turn it upside down. Place in the fridge, turning occasionally to marinate the tomatoes evenly. After 12 hours, the snack will be ready.

If we close for the winter, then we take it to a cold place, for example, to the cellar and also turn it over. And it’s better to visit a few more times and turn the jar over, but this is not necessary. Such an appetizer is stored for 3-4 months and I do not sterilize it.

According to this recipe, you can cook green tomatoes, it also turns out incredibly tasty!

Sun Dried Tomatoes Italian recipe

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. Yes, and just putting such a yummy on a piece of white bread is a delight.

Ingredients:

• Tomatoes - 2 kg.
• Salt, pepper - to taste
• Olive oil - 150-200 ml.
• Oregano - to taste
• Basil - to taste

Cooking technology:

1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a workpiece, a cream variety is excellent. I make from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, bumped and of course without a sour smell. We wash and give time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small, into two.

3. We cut out the stalks and remove the "inside" core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.

The core can be used in the preparation of adjika, tomato soup and other dishes.

5. We will dry in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out our tomatoes in one layer, tightly to each other.

6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours depending on the size. The larger the slice, the longer it will take to cook.

7. Keep an eye on the dried fruits and adjust the temperature if necessary so that they do not burn.

To evaporate moisture faster, open the oven door a little

8. Ready-made tomatoes are slightly moist and bend easily, in no case should they break, then they are overdried. When the fruits are cooked, we take out and give them time to cool completely. As we can see, they have significantly decreased in size, this is how it should be.

9. We shift the dried slices into a container, sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it wasn’t available in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if you like. Stir until the spices are well distributed and transfer to a clean jar. The jar may not be sterilized, but I am careful and rinse with boiling water.

10. Tomatoes must be tightly packed and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all work will be in vain.

11. Then we twist the lid and remove the jar of goodies in the refrigerator (no need to roll up). You can eat them within a week. During this time, sun-dried tomatoes are thoroughly saturated with spices and oil. The longer they infuse, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but not longer than 6 months.

Important! be sure to get the jars with a clean fork, otherwise they will become moldy.

The preparation turns out to be simply CHIC, though a lot of fruit is consumed, and the jar comes out small, but it's worth it, believe me!

And you will cook sun-dried tomatoes, write below in the comments?

Harvesting tomato with onions: tasty and fast

Such a blank is loved by everyone and always desired on every table. Tomatoes are moderately spicy, soaked in spices and the aroma of onions. Perfectly combined with second courses and always disappear first from the table. Try this recipe and I'm sure this recipe will become a favorite for years to come...

Required (calculation for 700 gr. jar):

• Tomatoes - 600 gr.
• Onion - 1 small head
• Peppercorns - 5 pcs.
• Bay leaf
• Apple cider vinegar - 1 tablespoon

Marinade (per 1 liter of water):

• salt - 1.5 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking technology:

1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes, they should not be large, sufficiently elastic, whole, without any damage. We wash our red fruits and give time for the water to glass. Peel the onion from the husk, rinse under running water and cut into rings, half rings or slices, as you like.

2. Put a pot of water on the stove. Recently I have been heating with an electric kettle, it is faster and more convenient for me. We lay out the vegetables in sterilized jars, but not under the very neck - we need to leave room for the onion.

3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.

I put the jars on a wooden board, playing it safe so that they do not crack

4. After the time has elapsed, drain the water from the cans into the pan and send it to the fire. After boiling, add the indicated amount of salt and sugar, mix until dissolved. Boil the brine for 5 minutes.

5. In the meantime, put onions in jars, put peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.

Apple cider vinegar is healthy, and in the marinade, there is very little of it.

6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This preservation is perfectly stored in the apartment at room temperature.

Good luck with your preparations!

We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)

This recipe has become hugely popular and for good reason! Tomatoes come out just delicious, and the brine tastes extraordinary. It would seem that ordinary carrot tops, which everyone throws away or give to be eaten by domestic animals. But in the preparation, it works wonders, making a winter twist - a magical taste ...

Ingredients:

Cooking method:

1. We prepare tomatoes and herbs for preservation, rinse thoroughly and give time to drain the water. Peel the garlic.

2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. Yes, we send dill umbrellas, 7-8 sprigs of carrot tops. Next, we thoroughly tamp all the greens, you can use a small ladle. Add some hot pepper if desired.

3. The fruits do not have to be red, you can close and not ripened - pink, brown. So that when pouring jars with boiling water, the skin on the tomatoes does not burst and crack, several punctures should be made with a toothpick or skewer at the place where the stalk is attached. We fill the jar to the top and put a sprig of carrot tops on top.

4. Fill all the jars with boiling water up to the very neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are steamed well.

6. After the specified time, drain the infused water into a saucepan, in which the marinade will be prepared. There are marks on the pan, according to them I am guided by how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar are needed to prepare the brine.

7. Add a little more water, since the tomatoes were still in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.

8. When the water boils, add citric acid, mix well and turn off the stove. Then we begin to pour the boiling marinade into prepared jars, then close the lid, whether it be screw or under a seamer.

9. Turn the jars upside down and wrap them in a warm blanket or an old jacket. We leave our blanks in this position until they cool completely.

Then we send it to the cellar or pantry to wait for its finest hour.

Tomatoes with cucumbers for the winter - you will lick your fingers recipe

I really like this option. He opened the jar, and on the table both crispy cucumbers and juicy tomatoes flaunt on a plate. The mix is ​​beyond praise!

Ingredients (per 3 liter jar):

• Tomatoes
• cucumbers
• Carrot
• Salt - 4 tbsp. spoons (no slide)
• Sugar - 3 tbsp. spoons (heaped)
• Vinegar - 8 dessert spoons
• Garlic - 3-4 cloves
• Black peppercorns - 10 pcs.
• Allspice black pepper - 5 pcs.
• Bay leaf - 3-4 pcs.
• Carnation - 4 pcs.

Cooking process:

1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake in the oven for 15 minutes.

Banks, be sure to load them into a cold oven, but if you put them in a hot oven, they will crack.

2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate in my assortment.

3. In each tomato, near the stem, we make punctures with a toothpick. Punctures should be deep, half, or even the entire length of the fetus. If the punctures are not deep, then there will be no effect - checked! If you are not embarrassed by a couple of "wounded" (burst) vegetables in a jar, you can save time and not make holes in the fruit.

4. We tightly pack the vegetables in the jar, leaving a little room for seasonings.

5. We send a pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave the recipe for 20 minutes. I, on the other hand, wait until the water cools down so that the jar can be picked up and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.

6. When the water starts to boil, add salt and sugar, mix well. Since I don't have a cellar, I store the canned food in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).

7. While the marinade is boiling, at this time we pour all the spices and 3 wheels of carrots into the jar. If desired, you can add a little horseradish and hot pepper, but I did not have either one or the other.

8. The marinade has boiled, now add 1 dessert spoon of 70% vinegar essence to a 3-liter jar and pour the boiling marinade into filled jars, right up to the neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal tightly with a key.

9. Turn the jars upside down and cover with a warm blanket until cool. Often in this position, they stay for a day, and then we remove them to a far corner, where our assortment is waiting for its time.

Conservation is ready!

Chopped tomatoes with onions, like fresh!

A very simple canning recipe. And in the winter I opened a jar, transferred the contents to a salad bowl, added vegetable oil and got an amazing salad. I stock up on such a blank for the future thoroughly and advise you ...

• Tomatoes
• Salt - 1 teaspoon with a slide
• Sugar - 1 teaspoon with a slide
• Onion - 1 medium head
• Peppercorns - 5-8 pcs.

Cooking method:

1. For this preservation, you need to choose dense, fleshy varieties. I really like cream. Cut in half, if you have large fruits, then you need to 4 parts. Onion cut into large half rings.

2. In a clean jar at the bottom, lay the onion, then the slices of tomatoes cut down. I fill as many jars as will fit in the pan in which we will sterilize.

3. Add salt, sugar, pepper and cover with lids.

4. We cover the bottom of the pan with a napkin, put our blanks in it. We fill with water up to the shoulders of the cans and send it to the stove. As soon as the water boils, reduce the fire a little and detect forty minutes.

The recipe is simple, but so delicious in winter!

Pickled tomatoes with grapes for the winter without vinegar

Ingredients:

• Cherry - 0.5 kg
• Grapes - 150 gr.
• Sugar - 1 tsp.
• Salt -1 tsp.
• Garlic - 2 cloves
• Currant leaf - 2 pcs.
• Cherry leaf - 1 pc.
• Black peppercorns - 2 pcs.
• Hot pepper - 10 gr. (optional)
• Umbrella dill - 1 pc.

Cooking:

1. We prepare cherry tomatoes and grapes for canning. We select whole, dense tomatoes and wash well in water. Wash the grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly wash the greens that we will use.

2. At the bottom of a sterile jar we put a dill umbrella, peppercorns, hot peppers, garlic.

4. Boil water and fill our workpiece with boiling water. Cover with a lid and leave to brew for 15 minutes. Next, drain the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for this purpose). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.

5. We send the pan to the fire, pour in a little more water, as the cherry tomatoes and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid down.

Here we have such a beauty, and it’s also very cool that you don’t need to add vinegar at all!

Canning tomatoes in our own juice according to the best recipe

This recipe for harvesting is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and we use the juice in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, done by sterilization. He also attracted me by the fact that you do not need to add vinegar to the preservation.

Ingredients:

• Cream tomatoes on a jar
• Allspice 4 peas in each jar
• Juicy tomatoes for pouring
• Allspice

For 1 liter filling

• Salt -1 tbsp
• Sugar - 2 tablespoons

Cooking:

1. In a clean jar, put the tomatoes, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected dense, not overripe.

2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, as we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter jars. We put the juice on the fire, bring to a boil. We remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (because we have 2 liters of tomato juice). Let's give it a good boil.

3. Pour hot juice into jars and add 4 peas of allspice to each jar, cover with a lid. Put in a saucepan and fill up to the shoulders with water.

Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.

We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.

The workpiece is ready! In winter we will enjoy the gifts of summer!

A simple and favorite recipe for sweet tomatoes per liter jar

Good luck preparing!

Pickled tomatoes with raspberry leaves

I copied this canning option from my mother's cookbook, and if I'm not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes come out delicious. And also one more plus - raspberry leaves contain acetylsalicylic acid, which prevents preservation from fermenting, betraying a special taste to tomatoes.

Ingredients: (calculation for one 3-liter jar)

• Tomatoes - 1.5 kg
• Salt - 2 tbsp. spoon
• Sugar - 5 tbsp. spoon
• Acetic essence 70% - 1 tbsp. spoons
• Raspberry leaves - 3-4 pcs.
• Peppercorns - 4 pcs.
• Laurel - 2 pcs.

Cooking process:

1. Put a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. Their number in the ingredients, I indicated approximate, since it all depends on the size of the fruit. Banks do not need to be sterilized.

2. We put a pot of water on the stove, when the water boils - pour our blanks with boiling water for 40 minutes. We cover with lids, which were previously held in boiling water. When the bottle has cooled down and can be taken with your hands, drain the water using a plastic cap with holes back into the pan.

3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour into jars, trying to get pepper and bay leaf into each. Pour into each bottle a tablespoon of vinegar essence.

4. Cork with a metal lid and turn upside down. Wrap and leave until the preservation is completely cool. This takes about a day.

Winter harvesting is perfectly stored in a cool place, not necessarily in the cellar!

Green tomatoes for the winter (recipe with step by step description)

A very tasty appetizer comes out, which disappears at the speed of sound until the end of winter. Green fruits of cold salting are obtained as barrel ones, you just need to adhere to the required proportions. The recipe is very simple, does not require sterilization.

Ingredients:

• green tomatoes
• Dill umbrella - 2-3 pcs.
• Horseradish leaves - 3 pcs.
• Cherry leaves - 2 pcs.
• Currant leaves - 2 pcs.
• Garlic - 10 cloves
• Peppercorns - 7-10 pcs.

• Water - 1.5 liters
• Salt - 2.5 tbsp. spoons
• Sugar - 1.5 tbsp. spoons
• Mustard - 1.5 tbsp. spoon

Cooking:

1. At the bottom of a clean jar we put dill umbrellas, horseradish leaves, cherries and currants. We cut the garlic into slices and also send it to the jar, but not all, but half of the total. We also add peppercorns.

2. Tomatoes are best taken slightly browned, they turn out tastier, but red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.

3. Fill the jar. If our green "friend" does not fit, cut it in half.

3. When the green tomatoes fill the jar up to 1/3 - put another piece of horseradish, then fill the glass container to the top and pour in the remaining garlic.

Important! Do not feel sorry for horseradish leaves, because they make the fruits elastic and tasty

4. Now the turn has come to the preparation of the marinade.

Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because. it is chlorinated and the tomatoes will not taste good.

Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything well until dissolved.

5. Pour green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close the nylon lid and put it in a cold place - a cellar or a refrigerator. After 1-1.5 they can be eaten. Such an appetizer is stored throughout the year.

The brine will immediately be cloudy, but over time, the "turbidity" will settle and it will brighten, and you will eat an amazing snack.

The best chilli ketchup recipe

Spicy lovers love this recipe. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to the side dish, as well as awesomely tasty with meat roasted at the stake.

Required Ingredients:

• Tomatoes - 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar 9% - 1 cup
• Water - 7 tbsp.
• Ketchup Chile - 8 tbsp. lies.
• Garlic - 10-12 cloves
• Black peppercorns and allspice, 20 pcs.
• Bay leaf - 4 pcs.
• Hot red pepper - optional and to taste
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Umbrella dill - 1 pc.

Cooking process:

1. Pour water into the pan, in which we will prepare the marinade. We add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.

2. Then we sterilize the glass container in any way convenient for you.

3. We select tomatoes without flaws. In each, where the tail is fastened, we make a puncture with a skewer or a toothpick. So that during the sterilization of the blanks, the tomatoes do not burst.

4. At the bottom of the jar we put dill, leaves, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place the tomatoes in a jar and pour over the marinade. We seal hermetically with metal lids using a seaming key.

5. We take a large saucepan so that conservation can fit into it. We cover the bottom with a towel or napkin. We send filled jars there. Pour over the "shoulders" with water and boil for 10 minutes. Next, turn it over, put it on a towel with a lid down and wrap it up until it cools completely.

Preservation for the winter is ready!

We prepare for the winter tomatoes with citric acid in 3-liter jars

This is a quick and easy tomato recipe. They are incredibly delicious. Everything is eaten and immediately washed down with brine, because it is also excellent. This recipe is a favorite in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, it’s generally a godsend, because it is replaced by citric acid.

List of required ingredients (calculation for a 3-liter jar):

• Tomatoes - 1.5
• Sugar - 5 tbsp. lies.
• Salt - 2 tbsp. lies.
• Citric acid - 1 teaspoon with a slide
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• dill umbrella
• Garlic - 3-4 pcs.
• Hot pepper optional
• Allspice -4 pcs.
• Peppercorns - 5-6 pcs.
• Carnation - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before starting harvesting, as usual, we prepare tomatoes - we select small whole fruits, without damage, about the same size. We peel the carrots. We clean the sweet pepper from seeds and stalk and wash it together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a way convenient for you, whether it be an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).

2. At the bottom of each bottle we put a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, parsley sprig.

3. We put tomatoes in jars. Do not forget to pierce deeper with a toothpick or needle.

4. Add carrots sliced ​​\u200b\u200bin slices or cubes with stripes of sweet pepper.

4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt, granulated sugar and citric acid, give time to boil a little. Drain the infused water from the jars and pour over the brine.

5. We roll up the lids on the jars and put them in a far corner so as not to interfere. Wrap with a warm blanket until the preservation is completely cool. Then we put it in the cellar.

In winter, enjoy fragrant tomatoes!

Video on how to close the most delicious "tomatoes in the snow" with garlic

Another hit of tomato blanks! Delicious sweet-spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests come, get ready to share the recipe.

Ingredients for 1 liter jar:

• Tomatoes - 500-600 gr.;
• Garlic - 1 teaspoon (possible with a slide);
• sweet peas (optional) - 2 pcs.;
• Mustard seeds (optional) - 0.5 tsp;
• Vinegar 70% - 0.5 tsp.

Marinade per liter of water(per liter jar about 400-500 ml of marinade):

• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp. spoon.

Surprise your loved ones with delicious preparations in the winter!

The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization

Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for decades.

Ingredients for 5 jars 1.5 liters:

• Tomatoes - 5 kg.
• Tomato juice - 3.5 l.
• Salt - to taste

Cooking method:

1. Add salt to taste into ready-made boiling tomato juice and mix well.

And you can not salt at all, it's up to you.

2. Pour boiling water over the lids.

3. We lay out the tomatoes in jars. Fill with boiling water, close the lids and leave for 10 minutes.

4. We put a plastic lid with holes on the jar and drain the water.

5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.

6. We twist the covers with a key.

In winter, enjoy the gifts of summer!

Delicious Cherry Tomato Canned Recipe

Cherry is a very tasty and beautiful fruit. A blank of these mini-tomatoes will become a bright decoration of the table. And ardent lovers of pickles will appreciate this recipe.

Ingredients:

• Cherry tomatoes - 500-600 gr.
• Onion - 1 small head
• Umbrella dill - 1 pc.
• Parsley - 4-5 sprigs
• Horseradish leaf - 1/2 part
• Peppercorns - 8 pcs.
• Bay leaf - 1 pc.

Marinade for 1 liter jar:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon (no slide)
• Vinegar 9% - 1 teaspoon

Cooking method:

1. At the bottom of a clean sterilized jar we put spices: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.

2. Fill the tomatoes with boiled water and leave for 15 - 30 minutes.

3. While our mini-tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.

4. We drain the infused water from a liter jar using a nylon lid with holes. Next, pour a teaspoon of vinegar directly into the jar.

5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherries).

6. Cork with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I have them and at room temperature are wonderful!

This concludes my collection. I hope that you liked it and you will find the most delicious blank ideas for yourself! Which will delight you and your family in the cold season! After all, as my grandmother said: “Winter will ask what did you do in the summer?”

For comments and reposts of the article in the social. network special thanks.

And I wish you that all your blanks turn out well!

I was so fascinated by the topic of preparations for the winter that I continue to share delicious recipes with you. Probably not a single housewife misses the opportunity to cook pickled tomatoes for the winter, because such a beautiful appetizer disappears from the table in the first place. We have friends who are especially fond of pickled tomatoes. So, knowing this weakness, I try to put this dish next to them - invariably the plate turns out to be empty. And the hostess is pleased, because it means that she did not work in vain. In addition, I want to look for new recipes and cook according to them in order to continue to surprise friends and relatives.

You will lick your fingers pickled tomatoes for the winter - a recipe with a photo

One of my favorite recipes, tomatoes are consistently delicious. We will pickle the tomatoes with carrot tops, which apparently gives sweetness and a surprisingly pleasant taste to the tomatoes. I give the recipe for a large batch, but if you pickle a little, then divide by 10 and get the amount of ingredients per 1 liter of water.

Ingredients:

• tomatoes - 10 kg
• carrot tops - 2 bunches
• garlic - 2 heads
• black peppercorns
• water - 10 liters
• salt - 1 cup
• sugar - 6 cups
• vinegar 9% - 3 cups

1. Let's start with cans. We wash the jars with warm water and soda and put in the oven to sterilize.

2. Since we have a lot of marinade, we will cook it first to save time. We put a large saucepan for the marinade on the fire, pour 10 liters of water, add sugar, salt. After the water boils, pour the vinegar and turn off the gas.

3. While the marinade is cooking, prepare the vegetables. Rinse tomatoes with warm waterso that they do not crack, we pierce in the area of ​​\u200b\u200bthe stalk with a toothpick.

4. We wash the carrot tops and dry them a little. Cut the garlic into small circles.

5. We put carrot tops and tomatoes in hot jars at the bottom, sprinkling them with garlic and pepper.

Place the largest tomatoes on the bottom of the jars, and the smallest ones on top.

6. Pour the tomatoes with boiling marinade up to the neck of the jar.After a few minutes, the tomatoes will absorb some of the liquid, so you will need to add a little marinade to the jars and immediately roll up the boiled lids.

7. We turn the jars upside down and wrap them in a warm blanket until they cool completely.

Sweet pickled tomatoes for the winter in liter jars

The name itself speaks for itself - there is much more sugar in the recipe than salt. The brine of such tomatoes is so tasty that it is drunk to the last drop. I'm not talking about tomatoes anymore - they just disappear right away.

Ingredients:

• tomatoes (for 3 liter jars about 1 kg 700 gr.)
• black peppercorns
• Bay leaf
• water - 1.5 liters
• salt - 1 tbsp. l.
• sugar - 1 cup
• vinegar 9% - 100 ml

1. We prepare jars and lids in advance. We sterilize the jars over steam or in the oven, and boil the lids.
2. Tomatoes choose small and preferably firmer. We wash the tomatoes and pierce them with a toothpick near the stalk or fork and put them in jars. And you need to pierce them so that they do not burst when heated. Although to be honest, it doesn't always work out. But the main thing is that they are tasty.

3. Pour boiling water over the tomatoes, you can directly from the kettle. We drain the hot water from the cans after 10-15 minutes. Then pour the water from the cans into the pan and prepare the marinade from it.

4. Add salt, sugar, bay leaf and black pepper to 1.5 liters of water, bring to a boil, and lastly add vinegar. Pour the tomatoes in jars with this marinade and close the lids boiled in advance.

Pickled tomatoes for the winter without sterilization - a recipe for 1 liter jar

A simple recipe, we sterilize the jars in advance so that you do not have to boil the tomatoes later. and what is the best way to choose, I wrote in one of my past articles.

Ingredients:

• tomatoes (per 1 liter jar) - 300 gr.
• sweet pepper - 1/2 pc.
• black peppercorns - 10 pcs.
• Bay leaf
• garlic - 2 cloves
• greens - dill, blackcurrant leaves and basil

We prepare the marinade for 1 liter, and it is enough for 2 liter jars:

• water - 1 liter
• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 70 ml

1. We put dill umbrellas, black peppercorns, bay leaf, blackcurrant and basil leaves in prepared jars at the bottom. Dip garlic cloves into each jar.

2. Put the tomatoes in jars, try to be tighter. Stick to the rule - put more tomatoes down, smaller ones up. In the middle we place sweet pepper cut in half or strips. Pour the tomatoes in jars with boiling water from the kettle, cover with a lid and leave for 10 minutes.

3. Drain the water into a saucepan, each liter jar contains about 0.5 liters of water. This means that 1 liter of marinade is enough for two liter jars.

It is very convenient to use a special plastic lid with holes to drain hot water from a jar of vegetables.

4. Bring the water to a boil, add salt, sugar and vinegar. Marinade again pour tomatoes in jars and close with metal lids.

5. We turn the jars upside down and wrap them in a warm blanket. So until the cans are completely cooled.

Pickled cherry tomatoes for the winter you will lick your fingers - a recipe with a photo

In the summer I plant cherry tomatoes in flowerpots and almost always get a good harvest. They grow well both on the balcony and on the street. I like to pickle such small tomatoes for three reasons: firstly, they do not burst when heated, and secondly, it turns out an appetizer “for one tooth”, and thirdly, they look much more beautiful on the festive table.

Ingredients:

• cherry tomatoes - 3 kg
• sweet pepper - 2 pcs.
• garlic - 1 head
• onion - 2 pcs.
• chilli
• black peppercorns
• Bay leaf
• greens - dill, blackcurrant leaves, cherries, horseradish

Marinade for a 3-liter jar (water will be about 1.5 liters):

• sugar - 4 tbsp. l.
• salt - 1.5 tbsp. l.
• vinegar 9% - 4 tbsp. l.

1. At the bottom of pre-sterilized jars, lay out spices (pepper, bay leaf, garlic), herbs. Onion cut into half rings and also put on the bottom of the jars. Add chili pepper to taste.

2. Pack tomatoes tightly into each jar. We cut the bell pepper into strips and try to put them on the sides in a jar (it’s more beautiful).

3. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes. After that, drain the water and prepare the marinade. Add salt and sugar to the water, bring to a boil and pour the marinade over the tomatoes in jars. Pour the vinegar directly into the jars.

4. We roll up the cans with metal lids and turn them upside down. We cover with a warm blanket.

5. We are waiting for a reason to enjoy delicious tomatoes.

Pickled Green Tomatoes for the Winter - You'll Lick Your Fingers Recipe

So it turned out that the tomatoes did not have time to ripen this cold summer, they remained green. You can collect them and hold them at home on the windowsill, or you can prepare wonderful blanks for the winter. This video shows 3 great pickled green tomato recipes.

Tomatoes in the snow with garlic for the winter

This recipe is for lovers of original and new recipes. Due to the fact that we add a lot of garlic here, the tomatoes are obtained, as it were, under white snow. And in this recipe we use cherry tomatoes.

Ingredients:

• cherry tomatoes (per 1 liter jar) - 500 gr.
• finely chopped garlic - 1.5 tsp
• allspice
• mustard seeds - 0.5 tsp

Marinade for 1 liter of water (2 liter jars):

Please note that from 1 liter of marinade two liter jars of tomatoes are obtained

• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 4 tsp (if you have vinegar essence 70% - 1/2 tsp)

1. We wash the tomatoes and pierce with a toothpick in the place of the stalk. Arrange spices and tomatoes in sterilized jars.

2. Finely chop the garlic. The easiest way to grind garlic is with a blender.

3. Pour boiling water into jars, drain the water after 10 minutes. Put garlic and mustard seeds on top of the tomatoes in a jar.

4. Prepare the marinade separately - add salt, sugar to the water, bring to a boil. Pour the tomatoes with marinade, and pour vinegar directly into the jar from above.

5. Close the lids, turn over and cover with a warm blanket.

Pickled tomatoes for the winter with citric acid - recipe for 1 liter

We do not always want to add vinegar for pickling. But acid is required for safe storage in jars. You can replace vinegar with citric acid, you can use aspirin. This recipe suggests using citric acid.

Pickled tomatoes prepared according to these recipes will decorate your table, and guests will definitely ask for more. There are many more delicious recipes and pickled tomatoes, and salty, and salads, and various sauces. After all, a tomato is a versatile vegetable that is suitable for almost all preparations. I would like to continue this topic.

And from you, dear readers, I look forward to your comments and comments. write, because feedback is very important to improve the content of my blog. And thanks for reading to the end.

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, then 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.

It happens that the harvest exceeds the expectations of summer residents, and it is necessary to have time to process it, while at the same time paying attention to the site. At the same time, the question arises about new recipes for harvesting tomatoes: what else to think of when all the proven methods of canning are already on the shelves in the pantry or in the basement?

Quick tomato recipes for the winter - basic technological principles

Tomato juice or puree, sun-dried or frozen tomatoes, pickled or salted, appetizers, ketchups, sauces, assorted - have you forgotten anything? Tomatoes are versatile vegetables, and their presence on the table, in any season and in any form, has become familiar and mandatory.

In addition to tomatoes with traces of rot or late blight, all fruits are suitable for processing, at any stage of maturity. Therefore, as soon as the fruit ripening season begins, you already need to take care of preparing containers for canning, stock up on herbs and roots, aromatic spices in order to preserve tomatoes directly from the garden, without wasting time on the preparatory stage, which takes most of the time. Tomatoes themselves do not require much effort when canning, because they contain all the necessary acids that provide them with reliable storage. It is only important to additionally ensure the desired level of sterility.

The entire harvest must be immediately sorted out and sorted according to the degree of maturity: overripe tomatoes are useful for tomato juice, puree, ketchup or paste;

Firm fruits can be preserved whole, on their own, or as part of a platter, in tomato dressing, brine, or marinade. Exotic options for winter preparations are also suitable here - tomatoes in apple juice, with red currants, gooseberries, grapes or cherry plums - depending on which crop has matured in the country by the time of canning.

With the onset of the first light frosts, the last crop of unripe tomatoes is harvested from the site. They can be put in boxes, sprinkled with pine sawdust, and for a long time, as they ripen, at room temperature, enjoy a fresh taste. But if there are too many unripe fruits, then it makes sense to cook a delicious snack from them in a jar - salad or caviar.

In order to preserve the entire crop of tomatoes as much as possible and save time, the only way out is an integrated approach to their harvesting. Each housewife, of course, decides how much to prepare this or that type of tomato stock, based on needs and storage capabilities. But, due to the fact that tomatoes sometimes ripen unevenly, due to weather conditions, depending on the variety of varieties, when starting harvesting, you need to consider that you will have to cook several recipes at the same time.

Select too ripe fruits, wash, chop, and let them boil, so that later, together with pickled tomatoes or salad, roll juice into jars. This is the fastest tomato recipe for the winter.

When all the tools and fixtures, containers and seasonings are prepared in advance, then a lot can be done in an hour.

How to prepare everything you need? Sterilize jars in advance, be sure to cover with lids and a clean napkin, and before laying vegetables, it is enough to warm them in the oven for several minutes, and then cool if necessary (when laying fresh fruits).

Onions and peppers, carrots and garlic, celery and dill, horseradish and spices are ingredients that can be washed, peeled and cut in advance, placed in separate containers with lids. Ready spices will only need to be laid out in jars according to the recipe. Thus, the whole canning process will be divided into two parts. Prepare spicy roots and containers in the evening, and the next day you won’t have to stand at the stove to exhaustion, until the last tomato. This harvesting method is the simplest and easiest when you need to do a lot.

1. A quick recipe for tomatoes for the winter: sweet pickled "cream"

Ingredients:

Sugar 50 g

Table vinegar 75 ml

Pepper mix (peas)

mustard seeds

Leaves: bay, cherry, blackcurrant

Celery root

Tomatoes of technical ripeness, with dense pulp (cherries, "cream") 1.8 kg per 1 bottle

Cooking technology:

Add spices and spices to taste. Salt, sugar and vinegar for the specified amount of water is the basis of the workpiece, marinade, and you can change their weight only if there is a cool room for storing the workpiece, or the tomatoes will have to be pasteurized for a longer time, which is undesirable.

Place prepared leaves and roots on the bottom of the bottle. Wash whole small and medium tomatoes, pierce with a needle so that the marinade soaks the fruit better and the skin does not crack during heat treatment. Pack the fruit tightly into the bottle. Boil water, add salt and sugar. Pour boiling water over the tomatoes in a jar. Cover the jar with a lid, wrap with a warm cloth. Wait until it cools down.

Drain the water into a saucepan, add the pepper mixture, mustard seeds. Bring the marinade to a boil. Pour the prepared vinegar into the bottle with tomatoes, pour boiling water again and roll up immediately. Turn the bottle upside down and wrap. After cooling, check the quality of the closure and transfer to the pantry.

2. A quick recipe for a salad of tomatoes, peppers and cabbage for the winter

Ingredients:

White cabbage

Salad and hot pepper

Tomatoes

Salt, sugar and table vinegar - to taste

Parsley and dill

Cooking technology:

All salad vegetables are taken in an arbitrary proportion. Wash, peel and chop peppers, cabbage and onions. Rub the carrots on a coarse grater, cut the tomatoes into slices. Mix the salad, season with salt, sugar, vinegar, hot pepper, chopped parsley and dill.

Pack tightly into sterile jars, cover with lids, and pasteurize: 1.0 l - 15 minutes; 0.7 - 0.5 l - 10 minutes. After roll up the jars, turn over, stand until completely cool, check the lids and transfer to storage in the pantry.

This preparation has a secret: it can be served as a salad in winter, or added to borscht, after potatoes - borscht will have a summery taste, as if made from greens just picked from the garden.

3. A quick recipe for the winter - sun-dried tomatoes

Ingredients:

Dill seeds, coriander (ground)

Chili pepper, allspice, black (ground)

Sugar, salt

Medium-sized tomatoes, dense varieties

Cooking technology:

Dried tomatoes are a completely different flavor for many dishes. Be sure to try them out.

The number of ingredients does not matter, be guided by your taste. Spicy additives can also be supplemented or replaced. The main thing is the drying technology, which it is advisable not to violate.

Preheat oven to 120°C. Line a baking sheet with parchment paper, grease with vegetable oil. Cut the washed tomatoes in half, lay on a baking sheet in a single layer, cut side up. Sprinkle the halves with the spice mixture.

Remember that salt draws out the juice, and melted sugar caramelizes the fruits, which provides the necessary qualities for long-term storage. Try to sprinkle each half so that both sugar and salt are sure to get into it.

Place the tray in the oven and close it. Keep the oven closed until the sugar dissolves. After opening slightly to lower the temperature, hold the tomatoes for another five minutes, and turn off the oven, and leave the baking sheet inside until completely cooled. Repeat this operation 2-3 times until the tomatoes are reduced in volume by about half.

After that, pour kitchen salt into a dry container, cover it with parchment, and place tomatoes on top. Store the container in the refrigerator. Salt "cushion" must be changed periodically. Dried tomatoes can also be stored in a jar, treated with sterilized oil, also in the refrigerator.

4. Frozen tomatoes for the winter - a quick recipe for tomato dressing

Vegetable caviar in a jar is, of course, delicious, but making caviar from fresh vegetables in winter is a completely different matter. Frozen vegetables retain even their summer flavor. Therefore, for example, sauteed eggplants and tomatoes are a special treat in winter.

One drawback of this method of harvesting vegetables is that it requires capacious freezers. But a couple of bags of frozen vegetables, for special occasions, can now be afforded by any housewife who has a standard two-chamber refrigerator.

Ingredients:

Tomatoes in the stage of technical ripeness

cling film

Cooking:

In this way, you can freeze any vegetables: zucchini, eggplant, peppers, boiled corn, but keep in mind that you need to cut the food in advance so that they only have to be put in a pot or pan. The second point: after defrosting, juice will flow out of the tomatoes and they will naturally turn into a shapeless mass. Therefore, select the densest ripe fruits with a minimum content of juice and grains. It is better to pre-blanch them and separate the skin, cut into cubes or slices, depending on which dish of them will be cooked in winter.

Spread the film, put tomatoes on it, wrap it. Choose the size of the package based on the volume of the freezer where the vegetables will be stored. They can be frozen in the form of a rectangular briquette or cylinder to save usable space as much as possible.

Frozen tomatoes add a pleasant flavor to many dishes that include tomatoes.

5. Spicy green tomato salad for the winter - a quick recipe

Ingredients:

green tomatoes

Hot peppers

Seasoning for carrots in Korean

Salad pepper, semi-sharp

Dill, parsley

Cooking method:

For this salad, as for all vegetable appetizers, choose the amount of ingredients and spices at your discretion. Cut the carrots into thin strips, blanch in boiling water for five minutes, then drain through a colander. Dense green tomatoes cut into slices, combine with carrots, add sugar, vinegar, seasoning and salt to taste. Add chopped pepper, finely chopped dill and parsley leaves. Mix, put in sterile jars. Sterilize jars with a capacity of 0.5-0.8 liters for ten minutes and seal immediately.

6. A quick recipe for tomatoes for the winter with grapes in apple jelly

Ingredients for one bottle (3 l):

Apple juice 1.7 l

Pectin 45 g

Grapes (muscat variety) 500 g

Cherry tomatoes 1.8 - 2.0 kg

Carnation

Sugar 100 g

Cooking method:

For beauty, choose yellow and red small tomatoes. Wash them, make cuts on the skin and dip in boiling water for a couple of minutes, and then transfer to ice water. Remove skin. Sort the grapes, separating the berries from the brushes. Wash too. Put tomatoes and grapes in a jar. Boil apple juice, dissolving sugar and salt in it. Add spicy spices to the juice, boil for 5-7 minutes, strain. Dissolve pectin in a small amount of juice, pour into the total mass and strain again.

Pour hot juice (95°C) over tomatoes and grapes. Pasteurize the bottle for 15 minutes by immersing it in hot water. Pasteurization time - from the beginning of boiling. Screw on the cap, turn the bottle upside down.

The recipe is amazing. Tomatoes have a fresh taste, and the aroma of cinnamon makes them look like a dessert. You can use any spices.

Quick tomato recipes for the winter - useful tips

Doing winter preparations, housewives are worried, thinking that a precisely copied recipe is the basis of reliability in canning. In fact, it is only important to remember the three main conditions that will ensure the safety of the workpiece, even if the recipe was invented on the go.

• Sterility;
• Compliance with the temperature regime during pasteurization;
• Careful sealing, ensuring tightness.

Believe that neither the amount of acid, sugar and salt, nor the exact, "pharmacy" measurement of the weight of the ingredients affects the safety of winter preparations. Therefore, preserve anything, guided solely by your own taste, adhering to these simple but mandatory rules.

It is difficult to imagine a hostess who would give up the idea of ​​pickling tomatoes. Pickled tomatoes for the winter are one of the most delicious sunsets - along with pickles and lecho salad. How to pickle tomatoes - you will learn from our section, and perhaps you yourself will give a recipe for pickled tomatoes for the winter.

How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of preservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.

How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.

To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.

A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.

Recipe for pickled tomatoes for the winter

The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakat tomatoes and in the composition. There are very simple recipes for pickled tomatoes, and there are those with a “twist” that require a little more effort and attention.

The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.

Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.