Recipes for canning large tomatoes. Canned tomatoes for the winter: a delicious way to store

10 most delicious recipes for canning tomatoes!

1. TOMATOES "LICK YOUR FINGERS"

Compound

3 kg of tomatoes,

200 g greens

1 head of garlic

100 g onion.

Marinade:

3 liters of water, 2 tablespoons of salt,

9 tablespoons of sugar, 2-3 pcs. bay leaf,

3 pcs. peppercorns, 1 cup 9% vinegar.

Cooking

Tomatoes, wash. Steam the jar, put chopped greens (dill, parsley, cherry leaf), garlic on the bottom, pour in 3 tablespoons of vegetable oil, then put the tomatoes, onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour tomatoes with not very hot marinade and sterilize for 15 minutes. Banks roll up.

2. "Drunken Tomatoes."

Compound

For marinade:

For 7 glasses of water - 2 tablespoons of salt,

4 tbsp sugar

3 bay leaves,

2 cloves of garlic

10 black peppercorns,

5 cloves,

1 tbsp 9% vinegar,

A pinch of red pepper, 1 tablespoon of vodka.

Cooking

Wash red and brown medium-sized tomatoes and put in 3- liter jar. Prepare marinade and pour boiling tomatoes over. Cover with boiled lids and sterilize for 15-20 minutes, then roll up and turn upside down to cool. Banks are well kept even when room temperature. Tomatoes are very tasty and pickle too.

3. Kuznetsovski Tomatoes.

In a 3-liter jar, put tomatoes in rows and 1 sweet cut into 6 pieces bell pepper. Do not add any other seasonings. Pour in boiling water. Keep covered until cool for 20 minutes. Then drain the water into a saucepan, add to it (based on one 3-liter jar) 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar.

Bring the solution to a boil, pour into jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes harvested in this way are sweet, tasty and store very well.

4. Spicy Tomatoes.

We put red tomatoes in a sterilized 3-liter jar. Without everything!

Pour boiling water and leave until the marinade is prepared.

Preparing the marinade:

For 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade boils - we drain the water from the jar. On top of the tomatoes put 1 tbsp with top grated garlic and pour boiling marinade. Vinegar can be poured (1 teaspoon), or you can not pour it. Roll up, cover with a blanket for the night.

5. Cherries are delicious

Wash the tomatoes, sterilize the jars, boil the lids for 5-10 minutes.

At the bottom of the jar (1l) put bay leaf-3-5pcs, black peppercorns 5-6pcs, 5-6pcs, garlic (1 tooth, cut into 4 parts). Bulgarian pepper, optionally chopped. into 4 parts. A sprig of parsley.

Put tomatoes in a jar, pour boiling water for 5 minutes. Then drain the water into a saucepan, boil, add, based on 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar.

Pour tomatoes with marinade, roll up, wrap with a blanket.

6. Mom's tomatoes

In a clean and dry 3-liter jar, put red tomatoes (spear each with a fork) and 1 bell pepper, cut into 4-6 slices.

Pour boiling water, let cool for 15-20 minutes.

Then drain the water into the pan, add to it (based on a 3-liter jar):

150gr. sugar (5 tablespoons)

60gr. salt (2 tablespoons)

2 tablespoons 9% vinegar.

Bring the solution to a boil, pour into jars to the top and roll up without sterilizing.

Cover with a warm blanket until completely cool.

7. Tomatoes without vinegar

Based on a 3 liter jar:

5 st. l. sugar with a slide, 2 tbsp. l. salt without a slide, 1 teaspoon of citric acid, peas, cloves, cinnamon pieces.

Pour boiling water, let cool, drain the water. Pour salt, sugar and citric acid. Pour boiling water again and roll up. Tomatoes are sweetish and not spicy at all. You can't even smell the acid. Very good for those who don't like vinegar. Very unexpected - add cinnamon.

8. One-day tomatoes "Dream"

They are quick, easy, and the results are amazing. Tomatoes are blanched, peeled and placed in a saucepan, then a layer of chopped dill is sprinkled on them and garlic is squeezed out.

Today, many are abandoning the long-established tradition of making preparations, in particular, tomatoes for the winter. Like, a jar of such a preservative can be bought in a supermarket, and it is not expensive. But the taste? After all, do not compare industrial recipes, where mainly main ingredient vinegar, with homemade preparations. You will get such a 1 or 3 liter jar of tomatoes, and you won’t tear yourself away from it until you empty it all.

Standard marinades filled a decent sore throat. I want something unusual and tasty at the same time. There will be such recipes for you - you will lick your fingers.

Earlier on the site it was said and. The turn of tomatoes has come, and this is no less tasty.

Let's get started!

Tomatoes for the winter in jars - without vinegar and sterilization

Tomatoes according to this recipe really turn out to be very tasty, so tasty that you even drink pickle. They With the minimum amount spices with big amount sugar, and citric acid is used instead of vinegar in the recipe.

You will need to prepare a tomato:

Tomatoes - the amount depends on the packing density and size. On average, a three-liter jar is 1.7 kg. If you scatter on 1 liter jars, then about half a kilo per jar.

From spices we need:

• Cloves are a must-have spice.
• Allspice, black peppercorns.
• Usually fresh tarragon or tarragon is added; with such spices, tomatoes are especially fragrant and tasty. So there you have it, add it, if not, just skip it.

For the marinade you will need:

• For 1 liter of water you need a tablespoon of salt, without a big slide. If possible, take rock salt as long as such salt does not contain unnecessary additives.
• Sugar, for 1 liter of water - 5 tablespoons with a slide (yes, that's such a decent amount, don't be scared).
• About a third of a teaspoon of citric acid.

Attention! These are all ingredients per 1 liter of water.

Harvesting jars of tomatoes for the winter:

1. Banks must first be washed and dried. You can, of course, sterilize, although this is not necessary. That is, you can do without sterilization.

2. First, we lay out the spices in jars, in each jar I put two cloves, 2 peas of allspice and black pepper, a sprig of tarragon.

3. Then we put the tomatoes.

4. So that the skin of the tomato does not burst during the heat treatment, we make two crosswise pricks with a fork near the stem.

5. We lay the tomatoes freely, fill the jars not to the very top, preferably to the shoulders or a little higher, so that there is some free space on top.

6. Prepare the lids - fill them boiling water and leave for 5-7 minutes.

7. Assembled jars, pour very carefully with boiling water, cover with sterilized lids and leave for 10-15 minutes.

8. Then, drain the water, measure the volume (in order to know the proportions) and prepare the marinade on this water.

9. For each liter of water we put, as already mentioned, a tablespoon without a large slide of salt, 5 tablespoons with a slide of sugar and a third of a teaspoon of citric acid.

Example: it turned out two and a half liters of drained water, so everything is multiplied by two and a half. It's clear?

10. Put the marinade on the fire and bring to a boil, after the start of the boil, cook the marinade for one or two minutes and, of course, make sure that the salt and sugar are completely dissolved.

11. Pour the tomatoes in jars with hot marinade. Fill to the very top and seal tightly. It is possible under the sunset typewriter, it is possible with screw caps, which is available.

12. We immediately turn the rolled cans over and see that it does not leak, wrap it up and leave to cool.

Congratulations, you have now rolled tomatoes for the winter, super prescription. Ready! I really hope that you will definitely like this method of conservation. Tomatoes like everyone else winter preparations, should be stored in a cool place, but I think they will be stored at room temperature.

Canned tomatoes for the winter - a very tasty and simple recipe with a photo

We have been rolling these tomatoes for the winter for more than ten years, many of our friends use the same recipe. So I highly recommend.

For a 3-liter jar of tomatoes you will need:

The marinade recipe will be based on a three-liter jar. It is possible to use jars of different sizes. Then, just sum up the volume of cans and count by this recipe.

• Tomatoes.
• Black pepper - 3 peas.
• Allspice - 2 peas.
• Carnation -1 piece.
• Bay leaf-1 PC.
• Garlic - one clove.
• Hot pepper - a quarter of a pod.
• Dill inflorescence.
• Rock salt - 2 tablespoons.
• Sugar - 3 tablespoons.
• Citric acid - 1 teaspoon.
• or vinegar 9% - 3 tbsp. l.

The process of laying a tomato in jars during conservation

1. Put a ring on the bottom of each jar hot pepper a clove of garlic and a little dill.

2. Tomatoes, be sure to wash well. We put them in a jar after the spices.

In no case do not crush and tamp the tomatoes, as they are very tender.

3. We don’t put anything else, not onions, not carrots. This method of preserving a tomato exists, in this form.

4. Finish the jar with a slice of sweet pepper and you're done.

5, Banks are not sterilized, the lids must be poured over with boiling water for seaming.

6. Pour the jars of tomatoes with boiling water, very carefully gradually, not abruptly, so that the glass gets used and the jar does not burst.

7. Cover with a lid and leave to cool almost completely. When the jars have cooled down, and you can safely hold them in your hand, take the lid slightly open, holding the contents of the jar and pour water into the pan. From the drained water, we will cook the marinade.

Marinade for canned tomatoes

We have a marinade recipe based on a three-liter jar. It is possible to use jars of different sizes. Then, just sum up the volume of cans and calculate according to this recipe.

1. We throw as many spices into the pan as you have in jars (see the list of ingredients).

2. Salt, sugar and citric acid are calculated according to the volume of the drained liquid. Who does not have citric acid, you can add vinegar - one teaspoon of citric acid is three tablespoons of 5 percent vinegar.

3. We will add citric acid when the water boils. Carefully introduce citric acid, the reaction has begun, mix everything thoroughly, until the flowability is completely dissolved.

4. Pour the jars with this marinade, slowly so that the jars do not burst. Roll up the lids immediately.

5. We turn the jar over and see that nothing drips from under the lid, and in this position we send the jar to a warm place, have a snack in a blanket.

6. Leave to cool completely, then you can put them in a cool place.

We have canned tomatoes for the winter! We have been closing this recipe for a very long time, I think you will like it too.

Cherry tomatoes in jelly for the winter, like fresh - you will lick your fingers

Time for preparations, and I want to try it, which one is not unusual delicious recipe, which will come first in your notebook blanks. Here he is! Tomatoes for the winter in jelly.

We will need:

• Cherry tomatoes - a whole kilogram;
• black pepper and peas - 4 pieces each;
• dill inflorescence;
• bay leaf - two things;
• onions - 0.5 kilograms;

Marinade Ingredients:

• One and a half liters of water;
• coarse salt - two tablespoons;
• granulated sugar - 100 grams;
• gelatin in granules - 25 grams.

How to cook cherry tomatoes in jelly for the winter:

This recipe, unfortunately, involves the use of jar sterilization. So, I ask you to prepare them in advance accordingly.

The recipe is for 1 liter jars.

1. Let's start with the onion, it must be cleaned and cut into thin rings accordingly.

2. It is necessary to pierce the tomatoes in several places with a wooden skewer.

3. At the bottom of pre-prepared, already pre-sterilized jars, lay spices, herbs, onions and, of course, tomatoes.

Making the marinade:

1. Pour gelatin into a bowl, fill it with one glass of cold water, mix and leave for about forty to fifty minutes.

2. In the water that remains, we throw sugar and salt, put it on the fire and let it boil, turn on the middle fire. Gelatin should already swell and we add it to the boiling marinade.

3. Be sure to stir the liquid thoroughly, bring it to a boil, and immediately turn off the flame. You don't need to boil the marinade.

4. Pour the marinade into the jars of tomatoes. Cover with sterilized lids and leave to sterilize for 10 minutes. Then roll up.

Total cooking time is approximately 1 hour 10 minutes. Such tomatoes in jelly will delight and surprise your loved ones, their unusual taste and view. Delicious, you will lick your fingers!

Pickled tomatoes with carrot tops - an unusual recipe for the winter with vinegar

I immediately warn you: the taste of the root crop is well felt in finished product! If you do not like the carrot itself, then you are unlikely to like the harvest. But it is very piquant and unusual.

What you need to pickle a tomato for the winter

For 10 kg, a tomato must be washed and sterilized in the usual way in the family for ten cans with a capacity of 1.5 liters. Or calculate banks of a different volume.

Lay 3-4 sprigs of carrot tops on the bottom. Top tightly place washed under running water tomatoes. If a barrel of one vegetable peeks out slightly from the neck of the jar, it's okay. You can press it with a lid when clogging.

It is important! You can not take dried or diseased greens. Exceptionally healthy and bright green ponytails go into conservation.

Now you need to take large saucepan, pour five liters of water into it, boil and pour over the tomatoes. Immediately cover the jars with sterile lids. Leave for 20 min.

In the meantime, you need to prepare the marinade.

Brine for tomatoes - ingredients:

• 5 liters clean water(settled, purchased in a store or passed through a special filter);
• 350 ml 9% vinegar;
• 20 st. spoons of sugar;
• 5 st. spoons of salt.

1. We use the same pan. Pour water into it, add salt and sugar, put on gas. Just before the water boils, pour in the vinegar.

2. After 20 min. you need to drain the water from the cans of tomatoes and tails into the sink, instead fill the containers with marinade and immediately roll them up with iron lids by rolling (for ordinary cans).

3. Closed jars should be turned upside down, placed on a bedding, covered with a blanket and left for a day until completely cooled.

4. Then rearrange in the cellar or pantry, not forgetting to indicate the date on the lid. I use the smallest price tags sold in stationery for this purpose. From it is easy to remove both from a cover, and from glass of cylinders.

Eat for health!

For those who do not plan to make pickled tomatoes for the winter in such large quantities, I present the consumption of ingredients per 1 liter of water: 70 ml of vinegar; 4 tbsp. spoons of sugar; 1 st. a spoonful of salt.

The marinade remaining in the pan can be stored in the refrigerator for several days, until the next stage of preparations.

To calculate the exact amount required per specific case liquid you need to know how much water is poured into the pan for the first time, without taking into account the remainder. Be warned, vinegar and solids add volume to the brine.

Tomatoes for the winter in tomato juice with garlic (video)

You can immediately say that it is desirable for this recipe to buy a good tomato juice. And if the tomato is enough. then make your own juice from them. There is nothing complicated here.

Harvesting and preserving tomatoes for the winter - 5 delicious, proven recipes

Tomatoes for the winter - that's all 5 recipes for making delicious, homemade preparations. Some of them are unusual, such as with carrot tops, and with garlic tomatoes in juice, also peculiar. It's probably an amateur. But to be such, you have to try it all, first do it, well, eat it.

I hope all the recipes, and each individually, will find their admirer. Share your recipes in the comments, I will gladly take them to my kitchen.

All the best! Good luck and all the best!

pickled tomatoes – great snack V winter time of the year. Today there are a large number of recipes for preserving tomatoes, so each hostess can choose the most suitable one. In this article, you can find the most popular and delicious recipes that will help you preserve tomatoes with minimal time.

Preservation of tomatoes, recipes

Most often, tomatoes are pickled in three-liter jars. Wash prepared bottles and caps thoroughly. After that, they need to be sterilized in a way convenient for you.

Cut the dill, horseradish and other greens and lay on the bottom of the jar. Wash the tomatoes and place in prepared bottles. In addition to tomatoes, you can put sweet or bitter peppers, garlic, onions, carrots, then your preservation will be not only varied, but also beautiful.

Pour the tomatoes in jars with boiling water and leave for 10 minutes. Then drain the water and boil again. If you store tomatoes in the cellar, then you can fill it with water for the second time and roll it up, and if the tomatoes are in a warm room all winter, then it is better to roll up the lid for the third time. Before the third time, pour 6 tablespoons of salt, 5 tablespoons of sugar and 150 ml of vinegar into the jar.

Roll up the jar, turn it upside down and wrap it with a blanket.

Canned tomatoes without sterilization

if you have liter jars and you bought small tomatoes, then try to roll them over next recipe. Prepare jars and sterilize them with lids. At the bottom, as usual, lay the greens. Wash the tomatoes well and cut off the stem. Insert a clove of garlic into each tomato. Insert all tomatoes prepared in this way into a jar and pour boiling water for 10 minutes. After that, drain the water and prepare the brine.

For a liter jar for brine, you will need 50 g of salt, 150 g of sugar, 50 g of vinegar, dill umbrella, currant leaves, 5-7 black peppercorns and 5-7 cloves. Boil the marinade and pour over the tomatoes. You don't need to sterilize the tomatoes as they won't explode with this recipe. So just roll up the lids, turn over and wrap. After 2 days, take the canned tomatoes to the pantry or cellar.

If you want to preserve tomatoes in three-liter jars according to this recipe, then do everything in the same way, just increase the amount of ingredients for the marinade by 3 times.

Canned green tomatoes. Getting ready for winter

wash green tomatoes and prepare greens, garlic, peppercorns. IN three-liter bottle put all the components, including tomatoes. In a separate container, you will need to make the marinade. To do this, take 1.5-2.0 liters of cold boiled water and dissolve 75 g of salt in it.

After that, pour the marinade over the tomatoes and leave them to sour. Can you close plastic lid, the main thing is that green tomatoes remained in a warm place and stood for 3-4 days. Place a plate or tray under the jar so that the marinade can flow freely during salting. You can add spices to your taste in the brine, and hot peppers in the jar.

After 3 days, cut a piece from one tomato and try it. Must taste sour barrel tomatoes. If the tomatoes are salted, drain the marinade into a container, boil and pour over the tomatoes. It remains only to roll up the green tomatoes with a lid. You can also store green tomatoes in the refrigerator or cellar under a plastic lid so you don't have to boil the brine and seal the jars.

Canning tomatoes. Recipes and photos

That's why simple recipe You can preserve both whole tomatoes and cut into halves. Preservation turns out very tasty - real jam! You will need about 3-3.5 kg of tomato, a couple of onions, a couple of heads of garlic, a glass of vegetable oil. For the marinade you need: 1 liter of water, 50 ml of vinegar, 0.5 cups of sugar, one tablespoon of salt, black peppercorns.

Cooking method:

Wash and steam sterilize the jars. Place garlic, herbs, and warmed vegetable oil on the bottom, at the rate of 20 ml per one liter jar. In order for the tomatoes to soak in the marinade, they need to be pierced with a toothpick. After that, the tomatoes are stacked on the greens.

If you have large tomatoes, don't be afraid to cut them in half. Cut the onion into rings and put the tomatoes on them.

Mix all ingredients for marinade except vinegar. Boil the marinade, and after removing it from the heat, you can add vinegar. Pour hot marinade over tomatoes. Now they need to be sterilized for 15 minutes. Roll up jars with lids, turn over and wrap.

Canning red tomatoes in their own juice. Recipe

In order to preserve tomatoes in tomato juice, you will need to sort large and small tomatoes. Approximately you will need 3 kg of large and 2 kg of small tomatoes. One three-liter jar needs 2 tablespoons of salt and 2 tablespoons of sugar. You can choose seasonings to your taste, but most often they use cinnamon, allspice and peas.

At the tomato, you need to cut the stalk and put a clove of garlic in the center of the tomato. All small tomatoes prepare in a similar way and put in jars, and large ones - twist them into a tomato with a meat grinder or in a blender.

Boil the tomato juice and add salt and sugar to it to taste. Pour tomatoes in jars with tomatoes and sterilize for about 15 minutes. Then roll up the jars with lids and wrap them in a blanket.

Watch the video: Tomatoes in their own juice, a recipe for harvesting for the winter

– The best way cook delicious snack without GMOs and chemical preservatives. We hope that our article on the topic: Canned tomatoes. Recipes with photos was useful, and this season you will have time to make delicious and useful blanks for the winter.

Actual - what to do with the harvest harvested in the country or the idea of ​​​​home-made preparations to extend the summer. Of course, canned tomatoes for the winter in jars - good way save the summer harvest of vegetables.

Tomatoes are combined with many foods, spices and spices to taste, and the recipes presented will help you choose the most delicious recipe for canning tomatoes for the winter.

Canned tomatoes for the winter. Preparation of very tasty and sweet tomatoes

How nice it is to open a jar of tomatoes in winter. With meat - that's it. Sweet tomatoes for the winter are easy to make.

Ingredients for a 3 liter jar:

Tomatoes - 2-2.5 kg
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Celery greens - to taste
Bay leaf - 2 pcs.
Allspice sweet peas - 2-3 pcs.
Black peppercorns - 5-7 pcs.
Bell pepper- 1 PC.
Onion - 1 pc.
Garlic - 3-4 cloves
Hot pepper - to taste

Cooking:

My tomatoes, we select the fruits of medium size. We prepare spices, dill, sweet pepper, onion, celery, garlic.

Preservation of tomatoes step by step

We put peppercorns, allspice, bay leaf, greens, garlic, onion and pepper on the bottom of the jar.

Fill the jar with tomatoes.

Pour in boiling water and let cool slightly. Drain the water into a saucepan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. We boil and fill the jars with marinade, not forgetting to add 0.5 glasses of vinegar (3 tablespoons).

After the jars have been filled with marinade, we roll up the lids with a seamer. Wrap and set the sweet tomatoes to cool slightly. Bon appetit!

Preservation of tomatoes for the winter. Recipe for 1 liter jar

Ingredients for 1 liter jar:
tomatoes - 1 kg
bay leaf - 3 pcs.
salt - 1 tbsp. l.
black peppercorns - 5 pcs.
drinking water - 1 l
garlic - 3 cloves
greens - to taste

Cooking:

Choose small tomatoes. Tomatoes need to be washed well and choose approximately the same size without defects if possible.

Next, prepare the brine. Pour a liter of water into a saucepan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. Then you can pour it into banks.
We take pre-sterilized jars and lids.

We spread the peeled three cloves of garlic and bay leaf on the bottom of the jar. Then we put as many tomatoes in the jar as will fit in the jar. And top with the resulting brine. Optionally, you can add one teaspoon of vinegar (70% solution).

Then roll up the jars and turn them upside down. This should be left overnight.
You can store both in the refrigerator and in a regular cabinet. Good luck with your preparations. Bon appetit!

Canned tomatoes for the winter. Delicious recipe with red currant

Composition for two 1.5 liter jars:
Tomatoes - 2 kg
Red currant - 150 gr (on branches)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Carnation - 4 pcs.
Sweet peas - 6 pcs.
Black peas - 6 pcs.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tsp
Water - 1.5 l

Cooking:

Wash tomatoes in cold water. Wash red currant sprigs in cold water.
Sterilize jars and iron lids. Rinse currant leaves, dill, bay leaf. Peel the garlic.

Put black pepper on the bottom of sterilized jars, allspice, cloves, bay leaf, dill umbels and black currant leaves.

Fill the jar with tomatoes, between them are sprigs of currant.

Boil water and pour boiling water over tomatoes, close the lids. Leave for 5 minutes.

Drain water from jars. For the marinade, add salt, sugar to the drained water, bring to a boil. Pour marinade into jars.

Add 1 tsp. 9% vinegar, roll up jars, turn over and wrap.

Bon appetit!

Pickled green tomatoes with mustard

uncomplicated and quick recipe pickled green tomatoes.
Compound:
green / "milk" / brown tomatoes - 1 kg
sugar - 3 tbsp. l.
salt - 1 tsp
black and red pepper - 0.5 tsp each.
coriander - 1 tsp
mustard - 1 tsp
garlic - 2 to 5 cloves
vinegar 9% - 50 ml
vegetable oil - 50 ml
greenery

Cooking:

Choose small, green, brown, or even firm red tomatoes. The most delicious are the so-called "milk" tomatoes, which did not have time to turn red, but they will not be sour, as they have already passed into middle stage fruit maturity.

We wash the tomatoes, at the same time carefully sort out, discard all that did not fit.

Now the remaining tomatoes must be cut into even quarters or into 6-8 pieces if the tomato is too large.

Pour salt and sugar into the middle of the bowl with tomatoes. Stir the tomatoes in the sugar-salt mixture and wait a bit until all the crystals dissolve.

Season the tomatoes with spices, in our case, hot red pepper and freshly ground fragrant black and ground coriander. Pick up a set of spices / spices at your discretion.

Adding the most intriguing ingredient to tomatoes - spicy mustard. It perfectly complements all the spicy ingredients with its burning taste, refreshes the dish and makes it spicier. Mix.

Squeeze the garlic, mix again.

Add any fresh herbs. Mix with greens.

Pour vinegar and oil into the tomato mass, mix completely.

We put green tomatoes under oppression for a day and leave them in the kitchen. Then we transfer it to the refrigerator along with the marinade in a jar.

Bon appetit!

Tomatoes for the winter in their own juice

Composition for 3 pcs. 700 g cans:
Tomatoes saucepan 2.5 l chopped tomatoes
3 art. l. salt
2 tbsp. l. Sahara

Cooking:

We wash the jars well and sterilize in a saucepan with water or in the microwave. We put the washed wet cans for three to four minutes at full power.

Next, we wash the tomatoes well, preferably of a small diameter and the same size.
We put the tomatoes in jars.

Cut the rest of the tomatoes into slices and put on medium heat.

Bring the tomatoes to a boil and cook for 7-10 minutes. From laying the tomato to boiling and the end of cooking, it will take about half an hour for a given volume.

The resulting mass is filtered through a fine metal sieve.

Put the resulting tomato juice back on the fire, boil, add salt and sugar. They can be added to taste, as some people like sweeter tomatoes, while others, on the contrary, are saltier.

Pour the tomatoes in jars with the resulting juice and tightly close the lids, which must also be boiled first. Or we roll.

Initially, the recipe did not indicate the addition of vinegar, but pour 1/3 teaspoon into each jar.

Store tomatoes in the refrigerator. They are eaten very quickly, the juice goes great in soups, gravy and is tasty in itself, like tomatoes. Very tasty with fried potatoes Or just bread. Bon appetit!

Recipe for a delicious preparation: tomatoes for the winter under the snow with garlic

At the time of home preparations, housewives will need a recipe for tomatoes with garlic “under the snow” for the winter. They taste like tomatoes own juice, because the taste of vinegar and garlic is not felt at all.

Compound:
Tomatoes
Brine (for 1.5 liters of water):
100 g sugar
1 tablespoon salt
1 tablespoon of vinegar (essence)
1 dessert spoon garlic per 1.5 liter jar of tomatoes
1 tablespoon of garlic per 3 liter jar of tomatoes

Cooking:

Jars and lids for pickled tomatoes with garlic are sterilized. Tomatoes are washed, laid out in clean jars, without any spices.

Banks with tomatoes are poured with boiling water, covered with lids on top and stand for 10 minutes. During this time, garlic is cooked.

Water from the jars is drained into a large saucepan, its volume must be measured and a brine for delicious pickled tomatoes should be prepared from it, adding sugar and salt. This marinade is boiled and then vinegar is added.

Before pouring tomatoes with boiling brine, grated garlic is placed in jars. Squeeze out the remnants of garlic that can no longer be grated with a garlic press. Other than garlic, no other spices are used.

According to this recipe, pour tomatoes with garlic with boiling brine, tighten with metal lids.

Jars with tomatoes in garlic filling turn over. "Tomatoes in the snow" for the winter should be wrapped up until completely cooled. Try and cook homemade"Tomatoes under the snow" with garlic according to this recipe. Bon appetit!

Canned tomatoes for the winter with bell pepper

Tomatoes are very tasty and fragrant. The brine is drunk quickly. 4 liters of water is enough to fill two 3-liter and one 2-liter jars.

Ingredients for one 3 liter jar:
tomatoes
2 bell peppers
a bunch of dill (seeds)
2-3 grains of hot pepper
1 chili pepper
1-2 cloves
3-4 bay leaves
5 cloves of garlic
1 bulb
horseradish greens
horseradish root
3-4 cherry leaves
For 4 liters of water:
0.5 cup salt
1 cup of sugar
1 cup vinegar 9%

Cooking:

Wash all ingredients well.

Chop the greens, peel the garlic and onion.

Put herbs, garlic and onions in sterile jars. Laying the tomatoes, place between them peeled and cut in half Bulgarian pepper.

Fill jars with boiling water. Let stand 30 minutes. Then drain the water. Bring back to a boil, adding salt and sugar. Carefully pour in the vinegar.

Pour the hot brine over the tomatoes and roll up the lids.
Happy winter evenings!

Canned tomatoes for the winter

Compound:
tomatoes - full jars
salt - 3 tsp
granulated sugar - 4 tbsp. l.
water - 1 l
vinegar 9% - 1 tsp
sweet peas - 1 pc.
carnation - 1 pc.

Cooking:

We take selected tomatoes.

We sterilize jars. A metal mug with water, as the water boils, we put the jar on a coat hanger and wait for it to warm up completely. And so are all the banks. As soon as they are ready, we begin to put tomatoes in jars. And fill the lids with boiling water.

We lay the tomatoes completely, as tightly as possible. Now we are preparing boiling water. As soon as the water boils, fill all the jars. When the queue reaches the last, the first can already be poured. In general, they should stand in boiling water for 10 minutes.

Now we cook the brine. The calculation is for 1 liter. Pour water into a saucepan. When it almost boils, add sugar and salt. It will boil for a few minutes.

Now pour the brine into jars. Add cloves and peppercorns, vinegar. And we close the banks.
As a result, we get very delicious tomatoes. Bon appetit!

Canned tomatoes for the winter - the most delicious recipe with grapes

Composition per can (800-900 ml):
Salt - 1 tbsp. l. (no top)
Sugar - 2 tbsp. l.
Apple cider vinegar 6% - 1 tbsp. l.
Garlic - 1-2 cloves
Shallot - 1 pc.
grape leaf
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small bunch
Sweet pepper - 0.5 pcs.
Tomatoes - how much will fit in a jar

Cooking:

At the bottom of a clean jar we lay a leaf of grapes, cut garlic and onions. Then we cut the pepper, you can add hot.

We lay the bay leaf and dill.

Then pack in the tomatoes. We put the kettle to boil, this is if you do not have many cans, if you have a lot, put the pan.

Pour boiling water to the very top of the jar and close the lid. Let's leave it for 8-10 minutes.

Then pour water into a saucepan, put on fire. Add salt and sugar. Pour vinegar into jars and cover with a lid.

When the brine boils, pour the tomatoes a second time and roll up the lids, turn upside down and cool.

Bon appetit!

Pickled Tomatoes "Lick Your Fingers"

It is not for nothing that the recipe is called so - “Lick your fingers” tomatoes have a completely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Having tried these tomatoes from a can and an onion in the winter, you will lick your fingers!

Composition for 5 cans with a capacity of 1 l:
Red tomatoes - 2-3 kg
Dill greens - 1 bunch
Parsley greens - 1 bunch
Garlic - 1 head
Onion - 100-150 g
Vegetable oil - 3 tbsp. l.
For the marinade (per 3 liters of water):
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 cup
Black pepper - 5-6 pcs.
or Allspice - 5-6 pcs.

Cooking:

Wash tomatoes thoroughly.

Peel the onion and cut into rings.

Steam the jars over a boiling kettle or in the oven.

Finely chop the greens.

Peel the garlic, cut into large cloves.

Put chopped greens, garlic on the bottom, pour in 3 tbsp. l. vegetable oil.

Then lay the tomatoes and onion rings. Lay in layers.

And so on until the entire bank is filled.


Prepare marinade for tomatoes. For 3 liters of water (about 3 three-liter jars): 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, allspice, bitter pepper, bay leaf.

Boil everything, then pour in 1 cup of 9% vinegar. Pour tomatoes in jars with not very hot marinade (about 70-80 degrees).

Leave for 15 minutes to sterilize. Then roll up the jars and turn them over to cool.

As a result, indeed, tomatoes are obtained - “you will lick your fingers”! Bon appetit!

Canned tomatoes for the winter in jars

Ingredients for a 2 liter jar:

tomatoes
horseradish leaves
currant leaves, cherries (for a 2 liter jar - 3-4 pieces each)
dill umbrella (for a 2 liter jar - 2-3 pieces)
garlic (for a 2 liter jar - 5 cloves)
cloves, peppercorns, allspice (for a 2 liter jar of each type of seasoning, 6-7 pieces)
For brine per 1 liter of water:
salt - 1.5 tablespoon
sugar - 3 tablespoons
acetic acid 70% - 1 tsp.
On a 2-liter jar, an average of 1.2 liters of brine is needed

Cooking:

To prepare canned tomatoes, we select medium-sized ripened fruits, but not overripe, so as not to fall apart during conservation. In addition to the tomato, you will need garlic and herbs - dill branches, cherry and currant leaves, and a horseradish leaf.

As well as cloves, peppercorns and allspice.
Wash the tomatoes thoroughly, prick with a toothpick. Steam sterilize jars and lids.

All seasonings and leaves are thoroughly washed, you can pour over boiling water.
We boil 2 pans: in one water, in the other brine.

We put greens, seasonings, tomatoes in sterilized jars, we try not to throw it, but carefully fold it. We put everything together, in layers. Cut the garlic in half.

We do not lay the tomatoes up to the very neck, leaving a little space.

Fill with boiled water and hold for about 5-7 minutes. At this time, we prepare the brine: add sugar and salt to boiling water. We put spoons without a slide, but of course, sugar and salt from different manufacturers can be either sweeter or saltier (the smaller, the saltier). Taste it. The brine should be more sweet than salty, but not sugary, a drop of salinity should be present in it.

We drain the water from the cans (we do not use it for brine, only for the first bay). Fill with brine, top acetic acid. We twist, turn over for a short time.
The taste of tomato is amazing, moderately spicy, pleasant sweet and sour. The aroma of tomatoes is given by leaves, by the way, the more of them, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general, the aroma of all seasonings is magical! Successful preparations and bon appetit!

On a note
Each tomato, before going to the jar, is recommended to be pierced with a toothpick or a sterile needle in the stalk area. This is done so that the tomatoes soak up the brine faster and better, and also so that the tomatoes are less likely to burst in the water.

Canned Tomatoes with Carrots and Onions

The taste of the tomato is sweetish, and the vegetables give them a special flavor. There is very little vinegar in this recipe, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and filling also comes into play. The recipe is given for a 3 liter jar.

Compound salted tomatoes fast food for a 3 liter jar:
Tomatoes
Carrots - 2 pcs.
Onion - 2 pcs.
Garlic - 4 tooth.
Bulgarian pepper - 1 pc.
Sugar (filling) - 3 tbsp. l.
Salt (filling) - 1 tbsp. l.
Vinegar (9% filling) - 1 tbsp. l.
Allspice
Black pepper

Cooking:

Cut carrots into strips or grate on a Korean grater.

Onion cut into rings or half rings. Pour boiling water over the vegetables and close the lid for 10 minutes. This is necessary so that the carrots warm up well and everything goes without explosions. The water can then be used in the filling. Cut the bell pepper into strips.

Put spices in a clean jar, then carrots, onions and bell peppers, and then as many tomatoes as you need. Pour boiling water over everything, cover with a lid and let stand for 10 minutes. Then drain the water into a saucepan, add salt and sugar there. Bring to a boil, remove from heat, add vinegar.

And pour the brine over the tomatoes. Roll up the lid, turn over and wrap until cool. Bon appetit!

Harvesting for the winter is the best grandmother's recipe

Compound:
For 4 cups of well water:
Sugar - 1 cup
Salt - 2 tsp (not iodized)
Pepper black peas several. peas
Cinnamon - a small piece (~1 cm) or a pinch
Carnation - 3 - 4 buds
Bay leaf - 1-2 per jar
Acetic essence - 1 tsp. for a 3 liter jar

Cooking:
Put peppercorns, cloves, cinnamon, parsley, sugar and salt into 4 cups of well water. Bring to a boil and dissolve sugar and salt, cool to warm state. Arrange the washed tomatoes in clean jars, pour marinade and sterilize at the rate of:
1 liter can - 7 minutes
2 liter - 10 minutes
3 liter - 15 minutes
At the last moment, add vinegar essence.

Roll up. Turn upside down until cool. Bon appetit!

Wish you successful blanks! Cook with pleasure! If you liked the article and found it useful for you, share it on social networks. Buttons social networks located at the top and bottom of the article. Thank you, check back for new recipes on my blog more often.

Canned tomatoes are a classic of blanks, without which no one can do. good hostess. There are hundreds of recipes for preparing tomatoes - they are pickled, salted, sour, salads, juice, sauces, ketchups are made from them.

They are simply indispensable in the winter and are good on any table.

How to preserve tomatoes

For canning, tomatoes of various sizes and degrees of maturity are taken. Before harvesting, all fruits are sorted, the stalks are removed and washed under running water. Then they are placed in sterile jars according to the recipe, covered with boiled lids and put in a saucepan for further pasteurization or sterilization.

Each housewife has her own secret of cooking tomatoes with certain ingredients, but the basis classic recipes remains constant and involves the use of salt, and when pickling - vinegar and sugar.

Preserving green tomatoes for the winter

Green tomatoes as a harvest for the winter are 100% justified. They have a wonderful taste and in conservation go well with any vegetables. There are many ways to prepare unripe fruits, but we will look at the simplest recipe using marinade.

Ingredients

1. Green tomatoes - 3 kg.
2. Greens (dill, parsley, currant or cherry leaves) - 200 g.
3. Onion - 100 g.
4. Garlic - head.
5. Vegetable oil - 1 tbsp. l. per liter jar.

Marinade

1. Water - 3 liters.
2. Sugar - 9 tbsp. l.
3. Salt - 2 tbsp. l.
4. Bay leaf - 2-3 pcs.
5. Allspice - 5-6 peas.
6. Vinegar 9% - 1 cup.

Cooking method

We put greens and garlic at the bottom of each jar, pour vegetable oil, put tomatoes cut in halves and half an onion on top. We cook from water, sugar, salt, allspice and bay leaf hot fill, add vinegar to it and pour the tomatoes with the resulting marinade.

We sterilize for about 15 minutes.

Canning tomatoes without sterilization

Harvesting tomatoes without sterilization is a popular canning method that does not take much time. Such vegetables will be ready after 2 weeks, but if you can resist tasting, then over time they will become even tastier.

Ingredients for a three-liter jar

1. Tomatoes - 2 kg.
2. Sweet pepper - 1 pc.
3. Hot pepper - 1 pc.
4. Garlic - 2-3 teeth.
5. Dill - 2 umbrellas or 1/3 tsp. dry mix.
6. Parsley - a bunch.
7. Onion - 1 pc.

Marinade

1. Water - 1 l.
2. Sugar - 2 tbsp. l.
3. Salt - 1 tbsp. l.
4. Bay leaf - 2-3 pcs.
5. Allspice - 6-7 peas.
6. Vinegar - 3 tbsp. l.

Cooking method

At the bottom of the jar we put greens, garlic, hot peppers, half an onion and half a sweet pepper, tightly on top, and then the remaining pepper and onion. Pour boiling water into jars, cover with a lid, wrap with a towel and leave for 20 minutes. Drain the water into the pan, add all the ingredients for the marinade, except for vinegar, boil again and pour into the prepared vegetables. Add vinegar and roll up.

Canned Tomato Salad

Tomato salads are great addition to almost any dish and bring the taste of summer and good mood on cold winter days.


Consider the recipe traditional salad from tomatoes in Ukrainian.

Ingredients

1. Brown tomatoes - 1 kg.
2. Onion - 0.5 kg.
3. Carrots - 0.5 kg.
4. Sweet pepper - 1 kg.
5. Parsley root - 200 g.
6. Parsley - a bunch.
7. Vegetable oil - 0.5 l.
8. Vinegar - 0.2 l.
9. Salt - 50-100 g (to taste).
10. Carnation - 10 pieces.
11. Black and allspice - 10 peas each.
12. Bay leaf - 8-10 pieces.

Cooking method

Cut the tomatoes into slices, peeled pepper - in small pieces, carrots and parsley root - straws. We clean the onion from the husk and cut into rings no thicker than 4–5 mm, wash thoroughly and chop. Boil vegetable oil for 5-7 minutes, cool slightly and pour into sterile 0.5-liter jars, add spices to it. We mix the prepared vegetables and herbs, put salt and vinegar in them, and then put them tightly in jars with vegetable oil. Sterilize for 50 minutes and roll up.

Canning tomatoes in their own juice

To cook tomatoes in your own juice, you need to make a little effort, but the result is worth it, because in winter your table will not only delicious tomatoes but also natural tomato juice.

Ingredients

1. Tomatoes for conservation - 4 kg.
2. Tomatoes for juice - 6 kg.
3. Salt - 1 tbsp. l. without a slide for every liter of juice.
4. Sugar - 1.5 tbsp. l. for every liter of juice.

Cooking method

Dense fleshy medium-sized tomatoes are thoroughly washed and placed in sterile jars. Washed tomatoes for juice cut into large pieces, put into enamel pan and cook until they become soft, then rub through a sieve to remove the peel and seeds.


The resulting juice is mixed with salt and sugar, boiled over low heat for 15 minutes and poured into jars with prepared whole tomatoes. 2 liter jars sterilize half an hour, liter - 15 minutes.