Recipe for rolling tomatoes in 3 liter jars. Sealing tomatoes for the winter: sweet recipes

Hello! In the summer, one of the main things awaits us is preparation for the winter. And today we will prepare very tasty and sweet pickled tomatoes. Prepared according to the recipes described below, this is exactly how it turns out.

Having opened the jar, its contents will fly away with a bang. And to make this happen you need to try a little. I think that you will succeed. Together we will analyze the method of marinating without sterilization.

Video - preparing pickled tomatoes

Ingredients for a 3 liter jar:

For the marinade you will need

• Black pepper - 3-4 peas
• Allspice - 2 peas
• Cloves - 1 piece
• Bay leaf - 1 piece
• Garlic - 1 tooth
• Hot pepper, dill
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Citric acid - 1 teaspoon or Vinegar 9% - 3 tablespoons

Recipe for pickled tomatoes with carrot tops - preparing for the winter

So we picked tomatoes. Some in the garden, some brought from the dacha. And someone bought it at the market. We will roll most of it into jars. Minimum list of ingredients. In addition to carrot tops, we will add sugar, salt and vinegar. They will be sweet for us.

We will need:

The main ones are tomatoes, carrot tops

Additional for brine:

• Water - 5 liters
• Sugar - 20 tablespoons
• Salt - 5 tablespoons
• Vinegar 9% - 2.5 shot glasses (280 milliliters)

These products are enough for four 3-liter jars

Cooking process:

1. Wash jars and tomatoes well. Pour 5 liters of water into the pan. We put it on fire. While it is boiling, we take 4-5 carrot stalks. And put it in the bottom of each jar.

Early tomatoes may crack during canning. It's okay, it won't affect the result in any way.

3. Meanwhile, the water began to boil. Pour boiling water in a thin stream, slowly and carefully so that the tomatoes do not crack and burn themselves.

And also, always make sure that the jar is not cracked.

4. Cover with a lid. We do not sterilize metal lids. Anyway, they are sterilized with steam and boiling water. Cover the jars with a cloth. So let them stand 30 minutes.

We didn't fill the jars full. So that there is enough water for everyone equally.

Cover the pan with a lid to prevent water from escaping through steam. Once it boils, put it on low heat. This way it won't boil too much. add sugar, salt. Bring to a boil again. Cover with a lid so that the salt and sugar dissolve well. And then add vinegar and immediately roll up the jars.

The marinade is ready. Immediately pour into jars and immediately roll up. Turn it over and place it in a dark, warm place and cover with a warm cloth. Let them stand like this day.

Ready. Now they can be stored in a cellar or in a cool, dark place. They are also perfectly stored in the apartment.

Yes, summer is hot. Both literally and figuratively. You need to not only rest, but also have time to make preparations. How could we live without our favorite tomatoes? They decorate well both a regular table and a festive one.

Together we studied a recipe for very sweet and tasty pickled tomatoes for the winter. We studied methods without sterilization and quick preparation. It turns out that tomatoes go well with garlic and carrot tops.

If you liked the article, give it a thumbs up and like. Share it with your friends and family. Leave your comments. Maybe you have your own ways of rolling. Share your secrets. If you have any questions, I will be happy to answer them. Good luck and happiness to you!

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

Finger-licking pickled tomatoes for the winter - recipe with photos

One of my favorite recipes, tomatoes always turn out delicious. We will marinate the tomatoes with carrot tops; they apparently add sweetness and a surprisingly pleasant taste to the tomatoes. I give the recipe for a large batch, but if you marinate 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 glass
• sugar - 6 glasses
• vinegar 9% - 3 cups

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

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

3. While the marinade is cooking, prepare the vegetables. Wash the tomatoes with warm water andTo prevent them from cracking, we pierce them in the area of ​​the stalk with a toothpick.

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

5. Place carrot tops and tomatoes on the bottom of hot jars, sprinkling them with garlic and pepper.

Place the larger tomatoes at the bottom of the jars and the smallest ones on top.

6. Pour boiling marinade over the tomatoes 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 into the jars and immediately roll up the boiled lids.

7. 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 these tomatoes is so tasty that you drink every last drop. I'm not even talking about tomatoes - they just disappear right away.

Ingredients:

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

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

3. Pour boiling water over the tomatoes, or straight from the kettle. We drain the hot water from the jars after 10-15 minutes. Then pour the water from the cans into a saucepan and prepare a 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 this marinade over the tomatoes in the jars and cover with the previously boiled lids.

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

A simple recipe, we sterilize the jars in advance so that you don’t have to cook the tomatoes later. and which is the best way to choose, I wrote in one of my previous articles.

Ingredients:

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

We prepare the marinade for 1 liter, but there is enough of it for 2 liter jars:

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

1. Place dill umbrellas, black peppercorns, bay leaves, blackcurrant and basil leaves on the bottom of the prepared jars. Place garlic cloves in each jar.

2. Place tomatoes in jars, try to be as dense as possible. Follow the rule - place more tomatoes on the bottom and smaller ones on top. Place sweet pepper cut in half or strips in the middle. Pour boiling water from the kettle over the tomatoes in the jars, cover with a lid and leave for 10 minutes.

3. Pour the water into a saucepan, each liter jar contains approximately 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 water to a boil, add salt, sugar and vinegar. Pour the marinade over the tomatoes in the jars again and close with metal lids.

5. Turn the jars upside down and wrap them in a warm blanket. Continue this way until the jars are completely cooled.

Pickled cherry tomatoes for the winter are to die for - recipe with photos

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

Ingredients:

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

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

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

1. Place spices (pepper, bay leaf, garlic) and herbs on the bottom of pre-sterilized jars. Cut the onions into half rings and also place them on the bottom of the jars. Add chili pepper to taste.

2. Place tomatoes tightly in each jar. We cut the bell pepper into strips and try to place them in the jar on the sides (it’s more beautiful this way).

3. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes. After this, 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 the jars. Pour the vinegar directly into the jars.

4. Roll up the jars with metal lids and turn them upside down. Cover with a warm blanket.

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

Pickled green tomatoes for the winter - a finger-licking recipe

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

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 look like they are covered in white snow. And in this recipe we use cherry tomatoes.

Ingredients:

• cherry tomatoes (for 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 you get two liter jars of tomatoes

• 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 them with a toothpick in the place of the stalk. Place spices and tomatoes in sterilized jars.

2. Finely chop the garlic. The most convenient way to chop garlic is using a blender.

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

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

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

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

We don’t always want to add vinegar for pickling. But acid is required for reliable storage in jars. You can replace vinegar with citric acid, or aspirin. This recipe suggests using citric acid.

Marinated tomatoes prepared according to these recipes will decorate your table, and your guests will definitely ask for more. There are many more delicious recipes for pickled tomatoes, pickled tomatoes, salads, and various sauces. After all, a tomato is a universal 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 thank you for reading to the end.

There are such a huge number of recipes for canned tomatoes that it seems impossible to surprise or please the housewives with anything else. You read on the Internet: “tomatoes with basil”, “tomatoes with mustard powder”, “tomatoes in their own juice” (i.e. in tomato), “tomatoes preserved in wine”! I'm not even talking about various recipes called “” or “delicious tomatoes from my neighbor.” However, sometimes a new tomato recipe results from a lack of ingredients.

A couple of years ago, I decided to can some tomatoes after making jam and realized that I was out of sugar. But stopping the canning process, which has already begun (I’ve already set it up, washed the tomatoes, prepared the herbs, peppers and other ingredients) is very difficult. Therefore, I decided to experiment, thinking that for example: many canning recipes, why not try to seal tomatoes like this?

Only after a while, I read that Tomatoes are closed in a similar way for people with diabetes. Fortunately, our family does not have such a problem, and I have not heard of this method, so it seemed to me that this recipe was my invention. However, I liked the resulting tomatoes, so I still make them now for variety, as they say. I usually put more aromatic ingredients into salted tomatoes (horseradish root, horseradish leaf, cloves, cherry and currant leaves, allspice, dill umbrellas, garlic).

For a liter jar we will need:

• Tomatoes – 9-13 pcs., depending on size;
• Garlic – 3-6 cloves;
• Dill umbrellas 1-2 pcs.;
• Cloves – 3-4 buds;
• Allspice – 3-5 mountains;
• Black hot pepper – 5 mountains;
• Hot pepper – a small piece or whole;
• Horseradish root - 3 cm. Medium thickness root (if you like the taste of horseradish, then add
  more - it is they that vary the taste of this recipe, I like it more);
• Horseradish leaf - a little, the size of 2 cherry leaves (if available);
• Cherry leaf – 2-3 pcs. (possible without it);
• Currant leaf – 2 pcs. (possible without it);
• Laurel leaf – 1 pc. big;
• Salt – 20-25 g;
• Vinegar – 20 gr. (1 l.t.).

Cooking process

Next, I simply put the tomatoes in a jar, having previously placed all the ingredients (except salt and vinegar) on the bottom. You can stack the tomatoes, sprinkle them with garlic cloves and cherry and currant leaves - this will make the jar look more beautiful.

Fill the jar with boiling water and wait 15-20 minutes, then add salt and vinegar and fill it with boiling water again, then roll it up and turn it over until it cools.

In winter, these tomatoes are especially good with boiled potatoes, as well as the rest of the canned vegetables that you prepare.

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 rolled tomato 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 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, having learned 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 preservation.

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.