Ground tomatoes for the winter recipes. Small tomatoes for the winter
You can process tomatoes of any size and variety using a meat grinder.
This method allows you to prepare delicious snacks from tomatoes that are not suitable for pickling.
By grinding tomatoes in a meat grinder, you can prepare ketchup, adjika or other preparations. This method allows you to preserve the natural taste and aroma of tomatoes.
Tomatoes through a meat grinder for the winter - basic principles of preparation
The tomatoes are washed, cut into several parts and twisted in a meat grinder. This can be done either with the skin or after removing it. Then the tomato mass is placed on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The preparations are sterilized if provided for in the recipe.
You can add garlic, onions, sweet bell peppers or other vegetables to tomatoes ground in a meat grinder.
Recipe 1. Tomatoes through a meat grinder for the winter with pepper
Ingredients
five kilograms of tomatoes;
300 g sweet bell pepper;
300 g carrots;
parsley - a bunch;
salt, bay leaf and peppercorns.
Cooking method
1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass into an enamel container and place on low heat.
2. Peel the carrots and grate with small shavings. Wash the sweet peppers, cut out the tails and remove the membranes and seeds. Cut them into half rings. Rinse the greens, lightly dry and finely chop with a knife.
3. Half an hour after the tomato boils, add carrots and sweet pepper half rings. Salt, season with bay leaf and black pepper. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and seal. Turn the cans of snacks over, cover with a blanket and cool overnight.
Recipe 2. Tomatoes through a meat grinder for the winter with garlic
Ingredients
100 g garlic;
kilogram of ripe tomatoes;
salt, pepper and sugar.
Cooking method
1. Wash the tomatoes, remove the stems and cut them into small slices. Grind the tomatoes using a meat grinder. Pour the resulting tomato mass into an enamel container.
2. Separate the garlic into cloves and peel them. Grate the garlic on a fine grater, or crush it using a garlic press. Place the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Place the tomato mixture on the stove and boil.
3. Pour the boiling tomato into jars and roll up. Cover the inverted canned food with a blanket. Cool for 24 hours, then store in the cellar.
Recipe 3. Tomatoes through a meat grinder for the winter
Ingredients
three kg of tomatoes;
sugar - a little more than half a glass;
table vinegar 9% – 80 ml;
10 buds of cloves;
black pepper – 10 peas;
two cloves of garlic.
Cooking method
1. Wash the cans of soda, rinse and put in the oven to sterilize for half an hour. Boil the lids.
2. Rinse the ripe tomatoes, pour boiling water over them and peel the skins. Cut into large slices and grind in a meat grinder. Pour the tomato mixture into a thick-walled saucepan and place it over medium heat to simmer for half an hour. Skim off the foam, reduce the heat and simmer for another couple of hours on low heat.
3. Peel the garlic and also grind it in a meat grinder. After the mixture has reduced by half, add the garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the snack, turn it over, cover it with an old coat and leave it for a day.
Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish
Ingredients
kg of red tomatoes;
horseradish and garlic - 100 grams each;
two tbsp. l. salt;
granulated sugar – 20 g.
Cooking method
1. Rinse the ripened tomatoes, put them in boiling water for a few seconds and remove the skins. Cut them into large slices. Peel the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.
2. Grind the tomatoes and horseradish root in a meat grinder. Transfer the tomato and horseradish mixture into an enamel container, add garlic and dry ingredients. Mix very well so that the garlic and horseradish are well combined with the tomato.
3. Place the seasoning in jars, close with plastic lids and store in the cellar or refrigerator.
Recipe 5. Green tomatoes through a meat grinder for the winter
Ingredients
1300 g green or brown tomatoes;
half a kilogram of onions;
carrots – 400 g;
bell pepper – three pcs.;
chilli;
two apples;
granulated sugar – 60 g;
lean refined oil – 50 ml;
half tsp vinegar essence.
Cooking method
1. Wash green tomatoes and cut them into large slices. Grind them in a meat grinder. Transfer them to a saucepan. Peel the onion and cut into quarters. We cut out the stalks of sweet peppers, clean them of partitions and seeds and cut them into wide strips. We wash the apples and cut them into four parts, cutting out the seed boxes. Peel the garlic.
2. Grind the peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We transfer everything to the tomato mass. Add sugar and salt here and add butter. Okay, let's connect everything.
3. Place the saucepan on moderate heat and cook for about forty minutes. Taste it and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the snack into sterilized jars and roll up. Cool the preserved food by wrapping it in a blanket for 24 hours.
Recipe 6. Tomatoes through a meat grinder for the winter with bell peppers
Ingredients
kg of tomatoes;
kg of meaty bell pepper;
garlic – 5 cloves;
salt and black pepper.
Cooking method
1. Wash peppers and tomatoes. We clean the peppers from the inside. We cut all vegetables into fairly large pieces. Grind all the vegetables in a meat grinder. Transfer the resulting mixture into an enamel container and put it on the fire.
2. Remove the husks from the garlic and crush it using a special press. Add garlic to the mixture of tomatoes and vegetables and boil. Place the boiling appetizer in a glass container and roll it up. Cool the appetizer by covering it with a blanket.
Recipe 7. Tomatoes through a meat grinder for the winter with apples
Ingredients
three kg of ripe tomatoes;
apples – 3 pcs.;
two chili pods;
200 g granulated sugar;
salt - two tbsp. spoons;
150 ml vinegar 9%;
vegetable oil – 50 ml;
5 g each of cloves, black pepper and cumin.
Cooking method
1. Wash the tomatoes thoroughly and cut into large slices. Grind the tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.
2. Peel the apples, remove the core and also grind in a meat grinder with chili pepper. Spread the apple mixture into the tomato. Combine the apples and tomatoes well and put the pan on the fire. We wait until the mixture boils and turn the heat to minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.
3. Shortly before completion of cooking, add sugar and salt, season with spices and pour in lean oil. A couple of minutes before it’s ready, pour in the vinegar and place in sterilized jars. Turn the canned food upside down and cool, covering it with a blanket.
Recipe 8. Tomatoes through a meat grinder for the winter with basil
Ingredients
five kg of fleshy tomatoes;
sugar and salt;
basil (greens).
Cooking method
1. Cut out the stems of the washed tomatoes and cut them into small slices. Grind the tomatoes in a meat grinder and pour the resulting tomato mass into an enamel container.
2. Put it on the fire and cook for 20 minutes from the moment it boils. Add bulk ingredients and mix. Rinse fresh basil and place whole sprigs in the tomato.
3. Pour the boiling tomato mass into jars and roll up. Turn the canned food upside down and cool it under the blanket.
Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian
Ingredients
dense tomatoes – 5 kg;
kilogram of bell pepper;
sour apples – kilogram;
salt - two tbsp. l.;
200 g sugar;
400 ml sunflower oil;
hot red pepper – 50 g.
Cooking method
1. Wash the tomatoes, cut out the stems and pour boiling water over them. Peel off the skin and grind in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean out the membranes and seeds, and cut them into long strips. Grind all the vegetables in a meat grinder and put them in the tomato.
2. Carefully combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and seal. Cool the inverted canned food by wrapping it in a blanket.
Recipe 10. Tomatoes through a meat grinder for the winter “Appetizing”
Ingredients
two kg of fleshy tomatoes;
garlic – 200 g;
four horseradish roots;
dill and parsley - a bunch each;
sweet bell pepper – ten pcs.;
hot pepper – 20 pods;
sugar – 80 g;
salt – 100 g;
vinegar - glass.
Cooking method
1. Wash the tomatoes and cut them into large slices. Cut out the tails of sweet and hot peppers and clean the inside of the vegetables. Cut it in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.
2. Grind all the vegetables using a meat grinder, put them in an enamel container and combine everything well. Add the bulk ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in vinegar and place in sterile jars. Cover with plastic lids and store in a cool place.
Recipe 11. Tomatoes through a meat grinder for the winter with vegetables
Ingredients
ripe tomatoes - five kg;
carrots and bell peppers – kg each;
hot pepper – 10 pcs.;
onion – half a kilogram;
vegetable oil - half a liter;
garlic - five heads;
coarse salt.
Cooking method
1. Wash the tomatoes and cut into several parts. Peel the carrots and onions and rinse. Wash hot and sweet peppers and clean them from the inside.
2. Grind the tomatoes and other vegetables in a meat grinder and transfer them to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. Place the pan on the fire and cook over moderate heat for two hours.
3. Place the boiling appetizer in a dry, sterile glass container and roll it up. Cool the preserved food upside down, covering it with a blanket.
Recipe 12. Tomatoes through a meat grinder for the winter with plums
Ingredients
two kg of ripe tomatoes;
kg pitted plums;
250 g onions;
half a glass of sugar;
5 g hot red pepper;
two bay leaves;
20 ml 9% vinegar;
100 g garlic.
Cooking method
1. Wash the plums, cut them in half and remove the pit. Cut the washed tomatoes into large slices. Finely chop the peeled garlic with a knife. Grind the remaining vegetables using a meat grinder. Place in an enamel container and place on moderate heat and cook for an hour and a half.
2. 30 minutes before the end of cooking, add the bulk ingredients, cloves, garlic and bay leaf. We also put the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.
3. Place the boiling appetizer in a glass container, sterilized in advance, and roll it up. Leave to cool for a day, turning the jars over and wrapping them in a blanket.
- Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
- Garlic, horseradish and hot pepper act as a preservative, so the more of these vegetables in the snack, the longer the shelf life.
- It is better to add spices gradually, as they reveal their flavor during the cooking process, so it is better to periodically taste the dish to determine whether there are enough spices, sugar and salt.
- If carrots are present in the recipe, the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.
Tomatoes have more beneficial properties than harmful ones. Since they are red in color, they have a positive effect on the blood, enriching its composition and fighting blood clots.
When boiled, they are better absorbed, and it is recommended to eat them fresh by adding vegetable oil and crushing a clove of garlic.
Pickled tomatoes also have beneficial properties. It turns out that they contain antioxidants that remove harmful substances from the human body. The combination of tomato and meat helps it to be better absorbed.
Planting tomatoes for the winter is now in full swing, so we suggest you pay attention to the following recipes.
Canned tomatoes without adding vinegar
A simple and tasty recipe that is suitable for people who have difficulty digesting vinegar.
- Tomatoes per three-liter jar - 1 kg 700 g;
- Granulated sugar per liter of water – 125 g;
- Carnation;
- Allspice;
- Peppercorns;
- Fresh tarragon or tarragon;
- Rock salt, per liter of water – 25 grams without a slide;
- Citric acid - a third of a teaspoon.
Rinse the jar well; if desired, you can sterilize it. Place 4 cloves, allspice and black pepper, 3-4 sprigs of tarragon on the bottom.
Wash the vegetables, dry them and make cross-shaped pricks with a fork so that the skin does not burst during the heat treatment. Lay loosely, up to the hangers of the can.
At this time, the lid should be sterilized. Place in a bowl, pour in hot water and leave to sterilize for five minutes. The assembled jar is filled with boiling water, closed with a lid and left for ten or fifteen minutes.
After the specified time, the boiling water is poured into the pan and it remains to measure the amount of water to prepare the marinade. We must remember that for every liter of water, one tablespoon of salt, five tablespoons of sugar and a third of a teaspoon of citric acid are used.
After boiling, the marinade is cooked for another minute and you can pour it into a jar. It should be filled to the very top. Roll up with screw caps or using a machine.
The pickled vegetables are turned over and covered with a warm blanket. Just wait until it cools completely. The tomato roll is stored in a cool place.
It took very little time, half an hour at most.
Add horseradish for a great appetizer!
In this recipe for rolling tomatoes for the winter, horseradish will also be used along with tomatoes and other ingredients. As a result, the tomatoes come out with “character”, and everyone who tries them at least once asks for the recipe.
So, for preparation you will need:
- Tomatoes, for 8 liter jars – 5 kg;
- A bunch of parsley;
- Horseradish – 150 g;
- Garlic – 3-4 heads;
- Bell pepper – 3 pcs.
It is advisable to take tomatoes with dense pulp and the same size. For convenience, elongated small tomatoes are used in preservation.
Vegetables are cut in half, the tails are removed, the horseradish should be cut into large rings, the seeds should be removed from the pepper and everything except the tomatoes and parsley (it should be finely chopped) should be minced through a meat grinder.
The result is a delicious vegetable porridge. The jars should be washed and sterilized in the oven or in water.
Place one tablespoon of vegetable mass on the bottom of each jar, then a layer of tomatoes, folding cut side down. Top with the vegetable mass again, then the tomatoes, cut side down, and do this until the jars are full. The last layer is the vegetable mass; the jars must be filled up to the shoulders.
For the marinade you will need:
- Water – 2.5 l;
- Salt – 100 grams;
- Granulated sugar – 200 grams;
- Table vinegar 9% – 1 glass.
Pour salt and sugar into the pan and place it on the stove. During the cooking process, you need to make sure that the salt and sugar dissolve. As soon as the marinade boils, wait another two minutes, then pour in the vinegar, close the lid and after a minute remove from the heat.
Pour the hot marinade into the jars so that they do not burst, and close with pre-sterilized lids. The marinade level should be one centimeter below the rim of the jar.
All that remains is to sterilize the jars. To do this, prepare a deep saucepan, put two or three jars in it, pour boiling water over everything and put it on the fire. The water level in the pan should be 2 cm below the hangers of the jars.
After boiling, sterilize for another 5 to 15 minutes, as you are used to. There should be no violent boiling. Fill the jars to the very top with the remaining marinade and roll up.
Store the tomato rolls in a cool place, although they keep well at room temperature.
Sweet pickled tomatoes
On average, there are 600 grams of tomatoes per liter jar, although much depends on the packing density. As a result, they turn out very tasty and sweetish. The recipe for rolling up sweet tomatoes for the winter is simple and this is its advantage.
- Tomatoes – 1.5 to 2 kg;
- Salt – 30 grams;
- Sugar – 200 g;
- Bay leaf – 3 pcs.;
- Black peppercorns – 5 pcs.;
- Table vinegar 9% – 100 ml.
The tomatoes should be washed, dried, and to prevent the skin from bursting, make two cross-shaped pricks at the stem with a fork.
In this recipe, it is not necessary to sterilize the jars, the main thing is that they are clean and dry. Carefully pour boiling water over the jars of tomatoes and leave them like that for ten minutes.
The water must be drained and measured. For one or one and a half liters of water, you will need 30 g of salt and a glass of sugar (200 g). The pan with the marinade is placed on the stove, bay leaves and peppercorns are added there, and vinegar is added at the very end.
The marinade is brought to a boil, stirred, two minutes before readiness, vinegar is poured in and the lid is closed.
The jars are filled with marinade and immediately closed with sterilized lids.
Marinated sweet tomatoes are ready for the winter, stored in a cool place, or at room temperature.
Juicy and tasty. We offer you an excellent selection of interesting recipes.
Delicious pickled winter zucchini is an excellent appetizer for the winter table. Take note of a few of ours.
Find out from our how to properly prepare eggplants for the winter so as not to spoil the wonderful taste of this vegetable.
Recipe for rolling green tomatoes with vodka
Representatives of the stronger sex, upon learning that a recipe contains vodka, always ask for more. In fact, this strong drink acts as a preservative, but it still has its own flavor.
- Tomatoes – 2 kg;
- Dill – 2 umbrellas;
- Horseradish leaves – 2-3 pieces;
- Bay leaf - one for each jar;
- Red hot pepper pod - one per jar;
- Garlic clove – 5 pieces for each jar.
For the marinade you will need:
- Water – 1.5 liters for three jars;
- Coarse salt – 50 g;
- Granulated sugar – 125 g;
- Table vinegar – 100 ml;
- Vodka – 2 tbsp. l.
Sealing green tomatoes with vodka for the winter is easy and simple.
Make cuts near the stalk of the tomatoes and insert garlic, cut into two halves.
Hot peppers, horseradish leaves, bay leaves, dill and tomatoes are placed on the bottom of each jar.
Pour boiling water over the vegetables, wait about ten minutes, drain the water, put on fire, add salt and sugar. As soon as it boils, wait another two minutes and add vinegar and vodka.
The marinade should be poured while hot. Stored in a cool place.
Green fruit salad for the winter
This recipe for rolling green tomatoes for the winter will appeal to even the most fastidious housewives; the vegetables turn out sweet and sour, and are prepared simply and quickly.
For preparation you will need the following ingredients:
- Green tomatoes – 5-6 kg;
- Garlic – 2 heads;
- Red hot pepper to taste;
- Red bell pepper – 4 pcs.;
- Dill - an umbrella for each jar;
- Aspirin – 1 tablet for each jar.
For the marinade you will need:
- Water – 3 l;
- Salt – 1.5 cups for everything;
- Sugar – 150 g;
- Table vinegar – 1 glass.
Place an umbrella of dill and tomatoes cut into 3-4 pieces at the bottom of each jar. Finely chop the garlic or pass through a press, grind the bell and hot peppers in a meat grinder, mix with the garlic and distribute evenly among the jars.
Aspirin tablets are placed in jars one at a time.
Prepare the marinade by mixing all the ingredients, put on the stove and bring to a boil. At the end, add vinegar, close the lid and after a minute pour into jars.
Pour the marinade into each jar. Next, using a machine, you need to roll up the cans, turn them upside down and wrap them up. You don’t need to sterilize jars of tomatoes for the winter, just keep the lids under boiling water for five minutes.
Some people ask: why do you need to turn over and wrap jars? This is done so that the lid is additionally sterilized. In addition, it will be immediately noticeable whether the can rolled well or not.
Jars are wrapped in order to sterilize not only the lids, but also the products.
It is better to choose small, oblong-shaped tomatoes for winter planting. They are more convenient to put in jars, they are meatier, and they can withstand the hot boiling water they are poured into better.
The calorie content of tomatoes is low, 20 kcal per 100 g, and it is also recommended to eat more of them for weight loss.
Tomatoes contain calcium, potassium, magnesium, iron and other substances vital for the human body.
Many world cuisines, such as Italian, would not be able to survive without this product. Good luck with planting your tomatoes for the winter!
Small pickled tomatoes are a very beautiful preparation for the winter. Another advantage is that you can use small jars to preserve small tomatoes. Small tomatoes are used to decorate salads and sandwiches. Bell peppers and mustard seeds will add flavor to our winter preparation; with a detailed step-by-step recipe you can easily prepare this preserve.
Taste Info Tomatoes for the winter
Ingredients
- small tomatoes - 900 g;
- garlic - 2 cloves;
- bay leaf - 3 pcs.;
- sweet pepper - 1/2 pcs.;
- sugar - 2 tbsp. l. (without slide);
- peppercorns - 9 pcs.;
- salt - 1 tbsp. l. (without slide);
- vinegar 9% - 3 tsp;
- mustard seeds - 1.5 tsp;
- parsley - to taste.
Time: 50 min.
Servings: 3 half-liter jars.
How to cook marinated small tomatoes with mustard seeds for the winter
Canning jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and boil the lids with which I will seal the preserves for several minutes in water. 
On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stalk. 
I put peeled and chopped garlic at the bottom of the jar. One large clove of garlic is enough for three half-liter jars. 
I wash the sweet bell pepper, cut it in half, cut it out and discard the seeds. 
I add prepared small tomatoes to half the jar. I put chopped pieces of sweet pepper, parsley sprigs, and bay leaves on the tomatoes. 
I add the tomatoes to the top of the jars. I place pieces of pepper and parsley sprigs on top of the tomatoes so that a stream of hot marinade does not fall on the tomatoes when filling the jars. When you pour boiling water directly onto tomatoes, the skins of the tomatoes may burst. Now I measure how much water I need for the marinade. I pour clean water into the jars of tomatoes and then pour it into the pan. I add 50 ml of water to the pan to the water poured from the cans of tomatoes. I put a saucepan of water on the fire, and then bring the water to a boil. Then I pour this boiled hot water over the tomatoes in the jars and cover the jars with lids. Cover the jars with a towel and leave for 10 minutes with hot water. Then I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during boiling), and bring everything to a boil again. When the water in the pan boils for a couple of minutes, I pour it back into the jars of tomatoes for 15 minutes. Just like the first time, I cover the jars with lids and a towel. 
For the third filling I prepare the marinade. This time, after pouring the water from the jars of tomatoes into a saucepan, I add granulated sugar and salt according to the recipe and 50 ml of water to the water. 
I pour vinegar into jars at the rate of 2 tbsp. spoons of 9% vinegar for each three-liter jar. Thus, I pour one teaspoon of vinegar into each half-liter jar. Then I pour 1/2 tsp into each jar. mustard seeds 
When the marinade has boiled for 2-3 minutes, pour the marinade hot into jars with tomatoes and seal them hermetically. I turn the rolled up jars of tomatoes over and put them on their necks, wrap them in a blanket for the night. 
I store canned small tomatoes sealed in this way at normal room temperature. 
Again and again everything ripens in the garden. It is quite difficult to cope with so many vegetables, because in addition to the house and garden, many people have work. Finding time to recycle is quite difficult. But what can you do? The vegetables won’t sit for long, otherwise they’ll simply go bad and we’ll throw them away. Therefore, they need to be preserved quickly.
Today we will look at how to do this quite simply. In addition, I will tell you recipes for different sizes of jars. There can be as many recipes as you like and they are all different from each other. Either there is more sugar in some places, and salt in others. And this all depends on how many people there are, so many ways.
My family has several favorites that we make year after year. We have already done some work on them recently. For example or just . There were also ways to seal crispy ones. I think many will appreciate them and, having tried them once, will want to repeat them next year.
Here I have collected recipes that differ from each other. But at the same time, they are united by the fact that they always turn out the most delicious. So enough talk, let's get down to business!
This is perhaps the most delicious way to prepare it. What could be better? After all, you don’t just eat such yummy food, but you can say it instantly. Just as the tomatoes are eaten, the juice itself is drunk without leaving a trace. This jar can be opened for any table. They are also added to any dish, both ready-made and during cooking. We will make it in liter jars.
Ingredients:
- Small varieties of tomatoes – 0.5 kg;
- Large varieties of tomatoes – 500 – 600 gr.;
- Salt – 0.5 tbsp. l.;
- Sugar – 0.5 tbsp. l.;
- Cloves – 2 pcs.;
- Bay leaf – 1 pc.
Preparation:
1. First of all, we need to make juice from large tomatoes. We wash them and cut them into several pieces. Either we twist them in a meat grinder, or use a blender to grind them into tomato puree. Pour into a saucepan and add salt and sugar. Place on the stove and boil for 10 minutes.
For juice, it is best to use overripe tomatoes. This way it will have a richer taste.
2. Wash the jars and pour boiling water over the lids for 5 minutes.
3. Small fruits must be prepared before placing them in containers. Of course, we also wash them thoroughly under running water. We make several punctures in the place of the stalk with a toothpick or fork. You can also use a knife. This will prevent the tomatoes from cracking. We put them in the jar as tightly as possible, just do not press too hard so as not to crack.
It is better to put fruits of the same variety in each jar. After all, they have a peel of the same thickness, which means they will be salted equally.
4. Pour boiling water into the jar with tomatoes. We try to hit the fruit, not the jar. Pour up to the neck and cover with a lid. Let it warm up for 10 minutes.
5. The juice is almost ready, even cooled down a little. We put spices in it: cloves, peas and bay leaves. Boil again, and when finished seasoning, remove. But to make it easier, it is better to put them in a rag or gauze bag and tie them. Boil the brine along with it, and then simply take it out later.
6. Drain the water from the container and pour in the already hot tomato juice. Screw the lid on and turn it over. We put it on a soft mat and cover it with a “fur coat”. Leave it like this until they have cooled completely.
This delicacy is stored in a cool, dark place. It can last a whole year, but it doesn’t last long with us.
Roll the tomatoes with citric acid into a 3 liter jar:
Many are against acetic acid. But there is a great alternative - lemon. With it, preservation lasts well for many years and tastes just great. Only the recipe will be for a large volume of cans. If you use smaller quantities, then accordingly take smaller proportions of products.
Ingredients:
- Tomatoes – 2 kg;
- Onions – 1/4 pcs.;
- Bell pepper – 1 pc.;
- Garlic – 2 cloves;
- Black peppercorns – 6 pcs.;
- Cloves – 2 pcs.;
- Cherry leaf – 6 pcs.;
- Salt – 1.5 tbsp. l.;
- Sugar – 3 tbsp. l.;
- Citric acid – 1 tsp;
- Water – 1.5 l.
Preparation:
1. Wash the container thoroughly with baking soda or detergent. It is not necessary to sterilize them. It is best to pour boiling water over the lids for 5 minutes. We also rinse vegetables and herbs.
2. Place part of the onion at the bottom of the jar, but you can use a whole one, just be sure to cut it into pieces. We do the same with pepper. For the sake of beauty, I decided not to divide it into parts. And don't forget about garlic. To grind it or not is up to you, but it will still give off its taste. We throw off the cloves and peppercorns, as well as cherry leaves. If they are not there, then replace them with bay leaves (3 pieces). Next we lay the tomatoes to the very top.
3. Pour boiling water over it and cover the lid. Leave for 5 minutes then pour back into the pan. Add salt, sugar and citric acid there. Boil for a few seconds and immediately pour the brine into the tomatoes. It is better for the marinade to flow out a little over the top. Roll up the lid and put it upside down under a warm blanket for 12 hours.
This product can be stored even at room temperature. This could be a closet in an apartment or a dark place under the bed.
Sliced cucumbers and tomatoes in a liter jar:
Have you ever tried mixed vegetables? Isn't it incredibly delicious? I really love this preparation that sometimes my daughters and I run to a jar of such yummy food in a fight. I am sharing with you a recipe that my wife uses every winter. So you can do it with confidence and you won’t regret it.
Ingredients:
- Tomatoes – 2 pcs.;
- Cucumbers – 2 pcs.;
- Bell pepper – 1 pc.;
- Onions – 1 pc.;
- Garlic – 1 tooth;
- Black peppercorns – 5 pcs.;
- Allspice peas – 3 pcs.;
- Sugar – 3 tbsp. l.;
- Salt – 1 tbsp. l.;
- Vinegar 70% – 1 tsp;
- Water – 500 ml.
Preparation:
1. Wash and clean all vegetables. Cut them into circles. If they are very large, you can cut them into slices.
2. We also rinse the jars and pour boiling water over the lids. We will not sterilize anything, since we will do this with the contents.
3. Throw allspice and black pepper grains at the bottom of the container. You can also use a mixture. Now we will lay the vegetables in layers: onion, cucumber, tomato, pepper, garlic. Although the layers can be in any order. If the jar is not yet full, then repeat.
Try to take vegetables of different colors, then the assortment will be more colorful.
4. Pour water into the pan and add salt and sugar. Boil for one minute and then pour into vegetables. Cover the top with a lid and place in a larger saucepan. Pour warm or hot water there up to the shoulders of the jar. Bring to a boil and, when it starts to boil, set aside for 15 minutes. During this time, the contents are thoroughly sterilized.
5. We take out the bottles with special tongs or a potholder. Pour vinegar into it and immediately roll up the lids. We check for leakage. If everything is in order, then we put them under the blanket.
If there is dripping from under the lid, then it should be rolled again with the machine, or opened and rolled again.
Such deliciousness does not stagnate for a long time. It can be stored either in a closet or in a cellar.
How to roll up sweet tomatoes for the winter:
In our family, we prefer sweet preparations. But we don’t refuse the one with less sugar. It’s just that tomatoes are very good and the taste is more pronounced when we add more sand. In winter, you open a jar and have a bite of potatoes, mmm! The recipe is universal. You can cook in a three-liter jar or a liter jar, just take 3 of them.
Ingredients:
- Tomatoes – 2 kg;
- Salt – 1 tbsp. l.;
- Sugar – 8 tbsp. l.;
- Bay leaf – 3 pcs.;
- Dill umbrella – 1 pc.;
- Horseradish leaf – 1 pc.;
- Black peppercorns – 1 tsp;
- Vinegar 9% – 100 ml;
- Water – 1.5 l.
Preparation:
1. Wash the tomatoes thoroughly. We make punctures in the place of the stalk with a toothpick or knife. Place immediately into clean jars to the top.
2. Fill them with boiling water and cover with lids. Leave for 10 – 15 minutes. Then pour the liquid back into the pan.
3. Add salt, sugar, pepper, dill and bay leaves and horseradish. Boil and just before turning off add vinegar. All the greenery can now be pulled out; we no longer need it.
4. Pour the brine into jars. Roll up the lids and turn them over. In this position, put it under the blanket until it cools completely.
Recipe for rolling tomatoes into slices:
Some people don’t plant small varieties of tomatoes on purpose. And there are those who prefer only large ones. You can make an excellent workpiece from them. Only small jars will contain one or three of them. And when you cut it, all five. In general, it turns out very tasty and they fly away in one or two!
Ingredients for a 1 liter jar:
- Tomatoes;
- Dill umbrella – 1 pc.;
- Garlic – 2 cloves;
- Allspice – 5 pcs.;
- Cherry leaf – 3 pcs.;
- Hot pepper - to taste;
- Water – 500 ml;
- Salt – 0.5 tbsp. l.;
- Sugar – 1.5 tbsp. l.;
- Vinegar 70% – 1 tsp.
Preparation:
1. Let's prepare the container in advance. It needs to be washed and dried. We do the same with herbs and vegetables.
2. Place a dill umbrella, cherry leaves, garlic, cut into halves, and hot pepper at the bottom of the jar. You can add it as you wish, since not everyone likes it spicy. Then add allspice.
3. Now let's take care of the tomatoes. They need to be cut into two or four parts. It depends on what size your tomatoes are. We put them there all the way to the top.
4. Pour water into the pan and add sugar and salt. Put on fire and boil. Then pour the hot one into the jar.
5. Place a cloth on the bottom of another pan and place a full jar on it. cover it with a lid. Pour warm water around it up to the shoulders. Light the fire and bring to a boil. When the liquid begins to bubble, set the time for 20 minutes.
6. After time has passed, we take out the bottle and pour vinegar into it. roll up the lid and put it under the fur coat.
I would also like to bring to your attention a video in which the author will talk about how to roll up green tomatoes. After all, always at the end of the dacha season, this is usually the end of August or the beginning of September, we clean the garden and pick unripe tomatoes from the bushes. It is impossible to store them in a warm place for a long time, as they begin to rot. Therefore, this is a simple and convenient way to use the results of our work in much larger volumes. And throw them away as little as possible.
Well, how do you like the method? I think it's worthy of our attention. I’ll definitely make a few jars of green tomatoes using it. And in winter, when we take one out, we will remember summer. Also take a look at all the other recipes I shared with you today. After all, they are all quite simple, but delicious! Now I say goodbye to you, see you soon!
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Servings: 8 pcs.
Cooking time: 2 hours
Kitchen: Select a kitchen
Recipe Description
On this page I will tell you how to seal tomatoes in jars for the winter. For many years now I have been covering tomatoes in pieces for the winter. I used to always close them completely - my mother did it, and then I did it. But ever since I mastered this recipe, this is the only way I make them. Moreover, each of my friends or guests who managed to try my delicious canned tomatoes, reminiscent of a ready-made salad, asked me how to seal the cut tomatoes for the winter.
I wrote down this recipe so often for acquaintances, relatives, friends and co-workers that I finally decided to post it on the site. Moreover, now is the autumn season again, cheap vegetables are a dime a dozen, and if anyone wants to close up tomatoes for the winter, then it’s time to find a suitable recipe to please your loved ones in winter with delicious canned tomatoes, adding them to meat or.
In this recipe I provide the ingredients for 8 quart cans of canned tomatoes. If you want to cook more (or less), increase (or decrease) the quantity proportionally.
As for the variety, of course, you can cover any tomatoes for the winter: yellow, pink or red, you can make a mixture of tomatoes of different colors to make it look beautiful. But it is better to give preference to hard, strong fruits, so that during cooking the pieces do not fall apart or lose their shape, but look whole and beautiful.
I always start canning by cleaning the kitchen, then washing the jars with baking soda and boiling the metal lids for a few minutes. This is not idle advice. A clean kitchen, having everything you need for work at hand, clean, sparkling glassware prepared in advance - all this creates an atmosphere of celebration and good luck. And this is necessary for conservation to be successful.
To prepare chopped tomatoes in jars for the winter, you need:
- 5 kg tomatoes.
- 2 cups sugar.
- 3 tbsp. spoons of salt.
- 1.5 cups vinegar.
- 6 medium onions.
- 0.5 teaspoon of cloves.
- 8 small bay leaves.
- 40 black peppercorns.
- 1-2 pods of hot pepper (fire, jalapeno or paprika).
- 3.5 liters of water.
Cooking step by step:
- Selecting vegetables for preservation. The more ripe, beautiful and tasty fruits you take for work, the tastier your canned tomatoes in jars for the winter will be.
- We rinse the tomatoes in clean water and let them drain and dry slightly. Peel the onion, wash the hot pepper, cut it in half and remove the seeds.
- Cut the onion into thin rings, and finely chop the hot pepper with a knife. (By the way, if you have never cut such a pepper before, be careful. It is better to cut with gloves, otherwise your fingers will burn for several days).
- Mix chopped onion with chopped pepper, divide into about 8 parts and add a portion to the bottom of each jar.
- Next, add 5 black peppercorns, 1 bay leaf and 2-3 pcs. to each jar. clove seeds.
- Then chop the tomatoes. You can simply cut it into 4 parts if your vegetables are not large. It can be smaller - according to your desire. However, I don’t recommend cutting it too small; it’s better to cut it into pieces that are easy to pick up on a fork.
- Add the chopped tomatoes to the jars on top of the onions.
- After this, prepare the marinade: bring water to a boil, dissolve salt and sugar in it, carefully pour in vinegar and heat again until the marinade boils.
- Pour the marinade into jars with chopped tomatoes (do not add 1-1.5 cm to the edge). We place the jars in a large saucepan or boiler, at the bottom of which a grate or other stand is installed (glassware should not be placed directly on the bottom of the saucepan, it may burst).
- Pour warm water into the boiling water (you cannot pour cold water so that the jars with hot marinade do not burst from the temperature difference). The water in the pan should be 3-4 cm below the top of the jars, so that when boiling, water from the boiling water does not pour into the jars.
- Cover each jar with a metal lid, put the pan on the fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (over low heat).
- After this, remove the cans of preserved food from the boiling water, screw the lids tightly (or close them with a seaming key).
- Turn each jar upside down, cover with a blanket and leave for half a day until it cools completely.
- We take the cooled canned tomatoes into a cold room. If you live in a private house, I think you have no problems with such a room - a basement or storage room, or just a cold room will do. If you live in an apartment building, where it is hot in the summer even in storerooms and utility rooms, then it is better to start canning tomatoes for the winter in the fall, when the heat subsides.
- It is better to open canned tomatoes in pieces at least two weeks after preparation, so that they have time to soak in the spices. For example, I open canned food only when I run out of fresh vegetables.
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