These tomato blanks are for those zealous hostesses who have grown a chic crop of tomatoes in their gardens and want to keep it. Tomato recipes great amount, these are natural tomatoes, ketchups and tomato paste, salted and pickled tomatoes, salads and assorted and even jam from green tomatoes... As they say - choose to taste! We have prepared a selection of the most delicious and most unusual recipes. So, tomato preparations.
tomatoes in own juice. For the preparation of these canned food, small round or oval tomatoes with a diameter of 3-4 cm are suitable. Rinse the tomatoes, cut them crosswise, blanch in boiling water for 1-2 minutes, then dip in ice water. The skin is easily removed. Prepare tomato juice: steam overripe tomatoes over low heat, wipe through a sieve. Add salt to the resulting juice at the rate of 50-60 g per 1 liter, put on fire and bring to a boil. Put the peeled tomatoes in sterilized jars, shaking them so that the tomatoes lie denser, pour boiling juice and put on sterilization. Sterilize half-liter jars - 5-8 minutes, liter - 10-12 minutes. Roll up.
2.5 kg of tomatoes,
1 pod of hot pepper,
1 PC. sweet pepper,
10 black peppercorns,
5 peas of allspice,
1 root with parsley,
1 carrot
2 liters of water
30 g salt
60 g sugar
4 tsp 80% vinegar.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water for 1-2 minutes, dip in ice water, remove the skin. Bell pepper clean, cut into wide strips. Wash the pod of bitter pepper, cut the carrots into slices, cut the parsley root into slices as well, chop the greens coarsely. Arrange tomatoes and vegetables in sterilized jars, pour boiling brine. Put the jars in a saucepan with warm water, bring to a boil, sterilize for 20 minutes. Then add vinegar and roll up.
Salted tomatoes according to an old recipe. Tomatoes according to this recipe are cooked in a barrel, bucket or pan. Lay blackcurrant leaves on the bottom of the container, lay out hard, slightly unripe tomatoes, sprinkling them with blackcurrant leaves. Prepare a brine: for 12 liters of water - 2 cups of sugar, 1 cup of salt, 15 bay leaves, 1 tsp. black peppercorns, 1 tsp Boil allspice with peas, let cool, add 100 g of dry mustard, stir and let stand. As soon as the brine becomes transparent, pour tomatoes over it, put a clean rag on top and oppression. Take out to cold.
Salted tomatoes in a bag. it original recipe pickled tomatoes in plastic bag. Rinse medium-ripe tomatoes, prepare cherry, currant, celery and dill leaves. If you can find sugar beet - good, it delays oxidative processes. Put a layer of greens in the bag, then a layer of tomatoes, another layer of greens, chopped sugar beets and again tomatoes, lay a layer of greens on top. Tie the bag tightly and place in a barrel or box. After two days, pour the mixture of tomatoes and herbs with brine. The brine is prepared as follows: take water in an amount equal to half the capacity of the bag, salt, add dill, bitter and allspice, Bay leaf and boil everything (for 1.5 liters of water - 100 g of salt, spices and herbs to taste). Cool, strain and pour into a bag. Tie the bag tightly.
Canned tomatoes with grapes
Ingredients for a 3 liter jar:
1 sweet pepper
1 pod of pepper
3 garlic cloves,
2 bay leaves,
5 currant sheets,
4 cherry leaves
10 black peppercorns,
1 sheet of horseradish
2 sprigs of dill,
1 tbsp salt,
1 tbsp Sahara,
1 bunch of grapes
tomatoes.
Cooking:
Wash the tomatoes, chop in several places. Place spices, tomatoes, grapes, salt, sugar in sterilized jars, pour boiling water over and leave for 20 minutes. Then drain the water, bring to a boil, pour into jars again and roll up.
Dessert tomatoes in apple juice. Prick small tomatoes in several places, blanch in boiling water for half a minute. Boil apple juice with salt and sugar (for 1 liter of juice - 30 g of salt, 30 g of sugar). Put prepared tomatoes in sterilized 3-liter jars, add 8-10 leaves of lemongrass, pour boiling filling for 5 minutes. Then drain the filling, boil again, pour the tomatoes. Repeat this procedure one more time. Roll up.
Delicious tomatoes with red currant juice. Prick the tomatoes with a wooden toothpick in several places, blanch in boiling water for half a minute. Prepare the filling: for 1 liter of water - 300 ml of red currant juice, 50 g of honey, 50 g of salt, boil. Arrange prepared tomatoes in sterilized jars, add 30 g of lemon balm leaves and tarragon, pour boiling filling, drain after 5 minutes and boil again. Pour again, drain, boil, repeat the procedure one more time, roll up.
Cherry flavored tomatoes
Ingredients:
2 kg of tomatoes,
5 cherry branches with leaves,
1 liter of water
100 g sugar
50 g salt
3 g citric acid.
Cooking:
Wash ripe tomatoes, chop from the side of the stalk and put in a jar along with cherry twigs, and lay the twigs vertically along the walls of the jar, pressing them with tomatoes. Dissolve salt, sugar, citric acid in water, bring to a boil and pour over the tomatoes. Pasteurize for 10 minutes, roll up.
Tomatoes in gelatin. The brine will require 4 liters of water, 100 g of salt, 500 g of sugar, spices (allspice, cinnamon, bay leaf, dill, cloves - to taste), 200 g of water and 11 tablespoons of gelatin. The indicated amount should be enough for four 3-liter jars. Dissolve gelatin in 200 g of water, let it swell for 2-4 hours. Cut large firm tomatoes into 4-6 pieces. Cut the onion into rings (each jar will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 5 minutes, add swollen gelatin, stir. Put tomatoes and onions in jars, pour into jars. Sterilize 3-liter jars for 20-30 minutes. Before rolling, add 1 tsp to each jar. vinegar essence.
Tomatoes with gooseberries. For each 3-liter jar, approximately 1 liter of filling will be required: for 1 liter of water - 50 g of salt, 50 sugar. Prick the tomatoes with a wooden toothpick, blanch for half a minute in boiling water. Sort the gooseberries, cut off the tails, chop with a wooden toothpick. Put the prepared tomatoes in jars, pouring them with gooseberries, pour boiling filling. After 5 minutes, drain the filling, boil, pour again, repeat one more time, roll up.
Tomatoes with garlic in apple juice. A 3-liter jar will require approximately 1 liter of filling: for 1 liter of apple juice - 50 g of salt, 50 g of sugar. Chop the tomatoes, blanch for half a minute in boiling water. Peel the garlic, but do not cut! Put the tomatoes in jars, sprinkle with garlic, pour boiling filling. Roll up, turn over, cool.
Tomatoes with onions in apple juice are prepared in the same way as in the previous recipe, with the only difference being that 1 liter of apple juice will require 30 g of salt and 30 g of sugar. Onion cut into large rings, put together with tomatoes in jars, pour boiling filling, roll up.
Caviar from green tomatoes
Ingredients for 1 kg of caviar:
600 g green tomatoes,
200 g carrots
100 g tomato sauce,
50 g onion
25 g parsley root,
15 g salt
10 g sugar.
Cooking:
Tomatoes, carrots, parsley root, onions bake in the oven (can be fried in vegetable oil), cool, pass through a meat grinder, add salt, sugar, spices, tomato sauce, mix. Put in a saucepan, bring to a boil, arrange in sterilized jars. Cover jars with dry sterilized lids, sterilize for 1 hour, roll up.
Tomatoes with sunflower oil. Prepare the marinade: for 1 liter of water - 10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. salt, 2 tbsp. Sahara. Boil everything, add 3 tbsp. 9% vinegar. At the bottom of liter jars put 2 bay leaves, 6 peas of black pepper, an onion cut into rings. Then tightly pack the halved firm red tomatoes, laying them cut side down. Place a few onion rings on top as well. Pour marinade, put in a saucepan with warm water and sterilize from the moment of boiling for 15 minutes, covered with a lid. Before corking, pour enough vegetable oil into each jar so that it completely covers the marinade with a layer of 2-3 mm. Roll up.
Ingredients for 1 liter jar:
500 g green tomatoes,
20 g garlic
10 g salt
50 g 6% vinegar,
70 g green celery,
350 g of water.
Cooking:
Cut off the caps from green tomatoes, peel the garlic, finely chop the greens. Insert 1-2 cloves of garlic into the seed nests of tomatoes, tamp with herbs, salt. Fold the prepared tomatoes in a wide bowl under pressure and take out in the cold for 4-5 days. Then drain the brine, boil. Arrange the tomatoes in jars, pour boiling brine, sterilize half-liter jars - 5-7 minutes, liter jars - 8-10 minutes. Roll up.
Tomatoes "Vologda"
Ingredients:
3 kg of tomatoes,
1 kg of onion
1 kg sweet pepper
5 heads of garlic,
5 peas of allspice.
For marinade:
2 liters of water
3 tbsp salt,
6 tbsp Sahara,
1 tbsp 70% vinegar,
2 tbsp vegetable oil.
Cooking:
Cut strong red tomatoes into 4 parts, onion and sweet pepper - into rings, chop the garlic. Sterilize jars, lay out layers of tomatoes, peppers, onions, garlic, pour vegetables with hot marinade. Put to sterilize: half-liter - 10 minutes, liter - 15 minutes. Roll up, turn over until completely cool. The garlic will make the marinade cloudy, but that's okay.
Tomato juice with pulp. Wash ripe and overripe tomatoes with a bright color, peel and boil over low heat. Rub through a sieve (or grind with a blender), pour into a saucepan, boil for 30 minutes, pour into sterilized jars or bottles, sterilize for 30 minutes at 90ºС. Roll up. Lemon juice can be added when used.
Tomato-apple sauce
Ingredients:
6 large tomatoes,
2 cups chopped apples
3 sweet peppers
2 cups raisins
1 cup chopped onion
3.5 cups of sugar
¼ cup salt
3 cups wine or 9% vinegar,
60 g dry mustard,
2 tbsp ground ginger.
Cooking:
Peel tomatoes, cut into 4 pieces. Remove seeds from sweet peppers. Cut apples and onions. Put all products in a saucepan, add raisins, sugar, salt, dry mustard, vinegar, ginger and cook over low heat for 2 hours. Cool, arrange in jars, cork with plastic lids. Keep cold.
spicy tomato paste
Ingredients:
3 kg of tomatoes,
500 g onion
300-400 ml 9% vinegar,
2-3 bay leaves,
300-400 g of sugar,
5-6 black peppercorns
3-4 juniper berries,
salt to taste.
Cooking:
Chop ripe tomatoes and onions and steam in an enamel saucepan under a lid over low heat, then wipe through a sieve or colander. Heat the vinegar, put the spices into it, bring to a boil, cool and pour into the tomato mass. Boil the pasta over low heat by a third, season with sugar, salt and mustard, boil for a few more minutes, spread hot, roll up.
Cooking from green tomatoes (seasoning for meat)
Ingredients:
1 kg green tomatoes
500 g sugar
500 ml 5% vinegar,
1 tbsp salt,
1 tbsp curry powder
6 garlic cloves,
1 tsp cumin,
a little red hot pepper, ginger, raisins.
Cooking:
Grind all the ingredients, mix and put to boil over medium heat for 1 hour. Arrange hot in jars, roll up.
Green tomato jam. For 1 kg of tomatoes - 1.2 kg of sugar and 1 glass of water. Wash small fleshy tomatoes, remove stems and remove seeds. Prepare the syrup, dip the tomatoes in it and leave overnight. Then put on fire and cook for 1-1.5 hours. At the end of cooking, add 2 g of citric acid. Divide into sterilized jars.
Red tomato jam. For 1 kg of tomatoes - 1 kg of sugar, 1 glass of water. Prepare the syrup, put small red tomatoes into it (necessarily whole ones!), put on fire and cook for 30 minutes, leave overnight. The next day, boil the jam again, remove the foam, add a little vanillin, boil. Remove the foam again, leave overnight. The next morning, boil the jam and pour into clean jars. If you cook overripe tomatoes in this way, you get jam.
Here are such different blanks from tomatoes. Good luck to you!
Larisa Shuftaykina
Tomatoes in any form are always a holiday on the table. Nature endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and as part of complex dishes such as salads and stews. And during the winter meal, tomatoes always remind you of summer. They are loved by everyone - both home and guests. And therefore, a rare housewife denies herself the pleasure in a season when there are a lot of vegetables, to cook something from tomatoes for the future.
At home, it is not difficult to make salted or pickled tomatoes, make excellent pasta or juice from them. And experienced housewives, for sure, know many of these. We also offer unusual step-by-step recipes. original ways canning tomatoes. This is a great opportunity to expand your culinary experience and delight family and friends during the winter feast.
It's always fun to diversify. traditional recipes new approaches and solutions. For the original taste of honey salting, we need ripe tomatoes, parsley, fresh garlic and marinade. For him, 1 liter. water put 2 tbsp. tablespoons of salt and 1.5-2 tbsp. spoons of honey.
Tomatoes are washed and their stems are cut out. Garlic and parsley are finely chopped and with this mixture they begin a hole in the tomatoes, formed after the removal of the stalks. All the parts necessary for the marinade are combined and brought to a boil. Ready tomatoes are placed in sterilized jars and poured with boiled marinade. Then you should wait 10 minutes, carefully drain the marinade, boil it again and refill the jars. After that, blanks with tomatoes can be closed with lids.
taste of tomatoes, stuffed with garlic with greens, lovers will love it spicy snack. And the delicate taste and aroma of honey will make such a preparation a favorite at home for dinner.
Salted tomatoes with apples
Tomatoes are very convenient to preserve with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such pickling are better to choose more solid and sour in taste. You will also need a few cloves of garlic, fresh or dry dill sprigs, bay leaves, allspice, cloves and marinade. For him, take 1 tbsp. a spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and core removed or left whole - at the discretion of the hostess.
At the bottom of the jars, all the spices are first laid, and then in layers - tomatoes and apples to the very top. For 5-10 minutes, the contents are poured with boiled water. Then it is drained and the jars are filled to the neck so that the contents overflow with boiled marinade. And immediately seal with lids. After that, the jars are turned over, wrapped in a blanket or towel and allowed to cool.
Green tomato salad with vegetables
It often happens that in the summer in the hands of the hostess there are many different vegetables at the same time. From them and green tomatoes you can cook a beautiful and delicious salad- assorted for the winter. To do this, use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.
Coarsely cut vegetables for salad. Carrots - in circles, onions - in half rings, peppers - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed at the bottom of the jars. After that to green tomatoes and the rest of the chopped vegetables are added to the apples, everything is mixed and the jars are filled with the vegetable mixture. At the same time, they need to be shaken slightly so that the vegetables in the jars are a little compacted. Specially squeeze vegetable mix do not use a spoon or hands, otherwise the vegetables will lose their shape and there will be no room for the marinade.
Salt and sugar are added to boiled water (at the rate of 1.5 tablespoons with a slide per 1 liter) and 100 g of apple or regular vinegar. Hot marinade is poured into jars with tomato salad to the very top and close them with lids.
Jellied tomatoes
By making preparations for the winter, you can get canned vegetables, and delicious jelly simultaneously. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.
Gelatin is bred in a small amount cold water and let it swell. Tomatoes are cut into halves. Parsley, bay leaf, peeled garlic cloves, coriander, allspice and peppercorns are placed at the bottom of the jars. If desired, you can also put currant leaves, cherries, horseradish and dill sprigs with umbrellas here. It all depends on the aroma that you want to give to canned foods. Tomatoes are placed on top of the greens in a jar, placing them cut-side down.
The swollen gelatin is introduced into hot water and allowed to boil. Add salt, sugar and vinegar there, stir and bring to a boil again. The resulting marinade with gelatin is filled with jars of tomatoes to the very top and sealed with lids. In winter, before serving, a jar of gelled tomatoes must be placed in the refrigerator for a couple of hours.
About another option home cooking tomatoes in jelly in her video will tell Inna.
Tomatoes in wine
Absolutely unusual taste and the color of the tomatoes acquire in the wine filling. For this type of canning, not very large tomatoes of the "Cream" and "Black Prince" varieties are well suited.
For cooking fragrant preparation first, greens and spices are placed at the bottom of the jar.
Wine filling for tomatoes is prepared from a mixture regular marinade for canning and dry red wine in a ratio of one to one. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt with a slide, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into the boiled marinade and not boiled.
A jar of tomatoes, herbs and spices is poured with a mixture of wine and marinade, the jars with covered lids are kept in a saucepan with water at a temperature of + 90 ° C for 10-15 minutes (not boiling), and then they are corked with lids. In winter, when the tomatoes are eaten, the remaining wine filling can be used to stew meat or make a fragrant spicy sauce.
tomato sauce
This recipe, for sure, will appeal to everyone who likes the taste of tomatoes after cooking. To prepare the gravy, you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 l of refined vegetable oil, 100 g of sugar, 4 tbsp. tablespoons salt and 1/2 teaspoon ground red pepper.
The onions are peeled and cut into strips, and the tomatoes into slices. Vegetable oil is poured into the pan and the onions are stewed on it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onion. Everything is thoroughly mixed and brought to a boil. If desired, you can interrupt with a blender. On low heat, the gravy is boiled for another 15 minutes, not forgetting to stir from time to time so that it cooks evenly and does not burn.
For canning, jars and lids are washed and sterilized in advance. Hot gravy is laid out in jars to the very top. Roll up the lids, turn the jars over, cover them with a blanket and let them cool.
Tomato sauce is versatile. Such a sour additive will favorably shade the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.
The Secrets of Canning Tomatoes
- For homemade preparations for the winter, it is best to use not overripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
- Whole fruits before filling with marinade must be pierced from the side of the stem with a toothpick or a pointed wooden stick. It will also prevent the skin from cracking.
- If we decide to preserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is required per jar? To do this, in a jar with already laid spices and tomatoes, you need to pour water to the top, and then drain it and measure the resulting volume. We multiply it by the number of cans and get the required amount of marinade. For a liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
- Tomatoes - tender vegetables. To maintain their shape, elastic texture and, if possible, useful vitamins, no need to sterilize jars for a long time in water. For canned tomatoes, it is better to wash the jars in advance and sterilize them under steam or in a dry version - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, draining it, with boiled marinade. Or, pour boiled marinade over vegetables in a jar twice. This will be enough for sterilization before closing the jars with lids.
- It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homemade specific aroma. oak leaves, for example, darken the color of the canned product and give the tomatoes a savory flavor. There is an opinion that a lot of greens in canned food is bad, because jars can “explode” from this. In fact, spoilage of canned food does not come from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, and on the tomatoes themselves, and on peppers or bay leaves that have been added inside.
- If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will deteriorate and “explode”.
- Great for making marinades rock salt. But, when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.
It won't take long, and tomato season the end, and with it the summer. But homemade blanks made for the future, on a frosty winter day, will be a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!
If you managed to grow a rich crop of tomatoes, then you definitely need to find a use for it; namely to fulfill tomato preparation for the winter. All kinds of recipes for homemade canned tomatoes are numerous culinary delights: jellied tomatoes, salted and pickled tomatoes, natural tomatoes in jars, ketchups, juices, salads and, of course, assorted vegetables. It remains only to choose the blank to your taste! We have collected for you the most interesting recipes. So, we are preparing tomato blanks for the winter.
Recipe for canned tomatoes
For harvesting, only small ripe tomatoes of a round or oval shape are selected. The size of the tomatoes should be no more than 5 cm in diameter. Sorted tomatoes are washed, the peel is cut crosswise on top of them, and they are blanched in boiling water for 1-2 minutes, after which they are immediately lowered into cold water. Now the peel from the tomatoes is removed very easily. Next, tomato juice is prepared. Overripe or crushed tomatoes are steamed in a separate bowl over moderate heat and then rubbed through a sieve. The result should be juice, in which salt is added, at the rate of 60 g per liter. Juice is put to boil on fire.
Peeled tomatoes are placed in sterilized jars. The container is gently shaken so that the vegetables are light as close to each other as possible. Next, jars of tomatoes are poured with tomato juice and placed to be sterilized in large saucepan with boiling water for 8-10 minutes. After harvesting, they are rolled up with boiled lids and stored in a cool place.
Recipe for harvesting peeled tomatoes with bitter and sweet peppers
This pickled for one three-liter jar includes the following ingredients:- 2.5 kg of ripe tomatoes,
- 1 pod of spicy red pepper,
- 1 sweet pepper,
- 10 peas black pepper and 5 fragrant,
- 1 parsley root,
- 1 carrot,
- 2 liters of water,
- 30 g of salt,
- 5 tablespoons Sahara,
- 4 tsp 80% acetic acid.
Washed tomatoes are slightly cut, blanched for 2 minutes, transferred to cold water and then peeled. Peppers (sweet and bitter) are de-seeded and cut into thin strips. Carrots are peeled, washed and cut into circles. Greens (if used in the recipe) are coarsely chopped. Parsley roots are minced. Tomatoes, along with other ingredients, are placed in jars and poured with boiling brine. Next, the jars are sterilized for about 20 minutes, acetic acid is poured into them and they are rolled up. Before cooling, almost everything "Winter blanks from tomatoes" recipes wrapped in a blanket.
Recipe with grapes
The original preparation of tomatoes for the winter is obtained with the addition of grapes. On average, one three-liter jar will need:
- tomatoes (how many will fit in the jar to the top),
- 1 bunch of grapes
- 3 cloves of garlic,
- 1 pod of hot pepper,
- 1 sweet pepper,
- 5 sheets of cherries and currants,
- 2-3 sprigs of dill,
- 10 black peppercorns,
- 2 bay leaves,
- 1 sheet of horseradish,
- 1 tbsp salt,
- 1 tbsp Sahara.
Tomatoes are washed and pierced in several places with a toothpick. Spices, grapes, sugar, salt are placed in sterilized jars, and tomatoes are placed on top. Filled jars are filled with boiling water, covered with lids and left for 25 minutes. After the specified time, the water from the cans is drained, brought to a boil again and re-filled into the cans, which are then rolled up. Having withstood the seam to cool under the covers, it is removed in the cool for long-term storage.
Recipe for dessert tomatoes with apple juice for the winter
Not too large red tomatoes selected for harvesting are pierced in 3-4 places and dipped in boiling water for half a minute. Apple juice is boiled separately with salt and sugar (30 g of salt and the same amount of sugar are taken per 1 liter of juice). Prepared tomatoes are placed in sterilized three-liter jars, and each also contains 8-10 fresh lemongrass leaves. Banks are filled with boiling apple juice with spices and left for 5 minutes. After pouring, it is drained, brought to a boil, the jars are filled with it again to the very neck and left for a five-minute infusion. The procedure is repeated 4-5 more times, and the banks roll up. Similarly - in apple filling - you can cook and; but it is important to choose the right vegetables in it so that they are successfully combined with apple juice.
Recipe for gourmet tomatoes for the winter with redcurrant juice
A slightly unusual combination at first glance, but quite acceptable. moderately sour, fragrant currant perfectly complement the natural taste of tomatoes, make it brighter and richer. For this preparations for the winter from tomatoes you need to take only ripe tomatoes. And for pouring into 1 liter of water, 50 g of salt and bee honey, 300 ml of red currant juice are taken.
Tomatoes, previously washed and dried, are pierced with a toothpick and dipped in boiling water for 30 seconds. After preparing the filling. Salt dissolves in one liter of water Bee Honey and red currant juice (homemade) is poured. Next, the jars, on the bottom of which you need to put a little currant or cherry leaves, a sprig of tarragon, a couple of leaves of lemon balm, are filled with tomatoes and poured with cooked hot filling. After keeping the blanks for 5 minutes, the filling is drained from it, boiled and again poured into jars (repeat the procedure 2 times). After the second filling, the jars of tomatoes with redcurrant filling are hermetically sealed with lids.
Recipe for harvesting tomatoes with cherry twigs
More often, when preserving tomatoes, only cherry leaves are used, but in this recipe, small branches of cherries with leaves are taken. You will also need:
- 2 kg of ripe tomatoes,
- 50 g of salt,
- 100 g of sugar,
- 1 liter of water,
- ? tsp citric acid.
Tomatoes are pierced at the point of attachment of the stalk, placed in jars, and branches of cherries are placed along the walls of the container (approximately 5 pieces per 3-liter jar). Tomatoes should press cherry branches. Citric acid dissolves in water with salt and sugar. After the solution is brought to a boil and tomatoes are poured over it. Banks with blanks are sterilized for 10-12 minutes and rolled up.
Tomato blanks for the winter with gelatin
To prepare the brine for the recipe " " for 4 liters of water you will need 0.5 kg of sugar, 100 g of salt and spices for the marinade (cloves, cinnamon, dill, bay leaf, allspice, etc.). You will also need 11 tablespoons. gelatin and a glass of water. Gelatin is dissolved in the specified volume of water and left to swell for 2-4 hours. Large dense tomatoes are cut into 4-6 parts; small tomatoes can be left whole. Onion cut into rings (for each 3-liter jar you need 1-2 large onions). The brine is boiled for 5 minutes, swollen gelatin is added to it, and the tomato sauce is mixed. Tomatoes with onions are placed in jars and poured with hot filling. Banks are sterilized for about half an hour. And, before rolling them up, 1 tsp is poured into each jar. vinegar essence.
Recipe for harvesting tomatoes with gooseberries
Not only grapes are used in the preservation of tomatoes, but also gooseberries. And yet very successful! Tomatoes according to the recipe are pierced (so that they do not burst when poured with boiling water) and blanched. The gooseberries are moved, the tails are cut off from it, and each berry is also pierced with a toothpick. Tomatoes, laying in jars, are sprinkled with gooseberries. For pouring 1 liter of water, 50 g of salt and sugar are taken. Filled jars are filled with hot brine and rolled up. Although for additional sterilization, the filling can be drained after a 5-minute infusion, boiled and re-filled with the container (as in previous recipes).
Recipe for caviar from unripe tomatoes
Delicious preparations for the winter from tomatoes the unusual tomato caviar will continue, for the preparation of which only unripe and even green tomatoes are selected. So, for about 0.5 kg of tomatoes you need:
- 1 medium carrot,
- ? bulbs,
- 25 g of parsley roots,
- 100 ml non-spicy tomato sauce,
- 1 tbsp heaping salt.
All the ingredients for caviar - tomatoes, carrots, onions and parsley roots - must first be fried in vegetable oil or baked in the oven. And then, having cooled them, pass through a meat grinder in homogeneous mass. Received vegetable puree salted, sugared, and tomato sauce is added along with seasonings. All this is mixed, laid out in enamel pan and put on a slow fire to boil. After boiling, the caviar is immediately transferred to jars and covered with metal lids. At the end of conservation, the jars are sterilized for about 1 hour and rolled up.
Recipe "for the winter with sunflower oil"
To start harvesting, prepare the marinade. 2 tablespoons are laid per liter of water. with a slide of sugar, 3 tbsp. salt, 10 bay leaves, 10 peas of black allspice, 15 g of cloves. At the bottom of the sterilized jars, a few peas of black pepper are placed, onions cut into rings and tomatoes cut in half (preferably cut down) are placed on them.
From above, the tomatoes are “covered” with onion rings. Then hot marinade is poured, and the jars are placed in a wide pan with warm water sterilized: gradually the water is brought to a boil, the jars need to be covered with lids and kept in boiling water for about 15 minutes. Then, taking out the jars, vegetable oil is added to them so that it completely covers the marinade on the surface and lies in a layer of 3-5 mm. Now the container can be rolled up and wrapped with a blanket until it cools.
Recipe for "Vologda" tomatoes for the winter
The ingredients for the recipe are as follows:
- 3 kg of ripe tomatoes,
- 1 kg of onion and sweet bell pepper,
- 5 heads of garlic,
- allspice.
For the marinade you will need:
- 2 liters of water,
- 6 tablespoons Sahara,
- 3 tablespoons salt,
- 2 tablespoons sunflower oil,
- 1 tbsp 70% vinegar essence.
Dense red tomatoes are cut into 4 parts. Onions and sweet peppers are cut into rings. The garlic is crushed. Then the vegetables are placed in jars and poured with hot marinade. For marinade, salt and sugar are dissolved in water, brought to a boil and then poured into them. vinegar essence and sunflower oil. After filling the jars, they are placed to be sterilized for 10-15 minutes. And then rolled up, turned upside down and left in this position until cool. Marinade in jars may become a little cloudy due to garlic, but this is not scary and will not spoil the taste of the workpiece at all.
Recipe "(with pulp)"
For harvesting, you will need overripe tomatoes, which are likely to be found when harvesting. vegetable harvest. From such tomatoes and just moderately ripe, you can make excellent tomato juice with pulp. To do this, red tomatoes are peeled, transferred to a dish of a suitable volume and put on low heat.Then well-boiled tomatoes are rubbed through a sieve or mashed with a blender. The resulting mass is poured into a saucepan and boiled for half an hour, after which it is poured into jars and sterilized for another 30 minutes at a temperature of 90 C. The jars are rolled up. Lemon juice can be added to the juice while capping.
Spices are not added to juice with pulp; it is better to lay them to taste immediately before using the workpiece in winter.
Recipes "Preparations for the winter from tomatoes" there are a variety - for every taste! They also prepare stuffed ones, salt them (with other vegetables, with honey, with cinnamon, gelatin, carrot tops or rich sets of spices) ... And about tomato-based salads generally make up a separate category of homemade preserves! After all, their diversity and unique taste will become indispensable in the cold. Tomato blanks for the winter are a great snack for all occasions!
Every self-respecting housewife closes tomatoes in reserve.
Winter tomatoes, greenhouse or imported, during palatability they lose a lot to seasonal ones, but they cost three to four times more. Use winter tomatoes for stewing, cooking stews and sauces, you see, it is somewhat expensive.
That is why women harvest tomatoes in jars, preserve them, pickle them in their own juice, cook tomato paste and do all this with a creative approach to the process.
I know for sure that everyone loves to taste other people's tomatoes, shares recipes, and constantly improves their methods of harvesting tomatoes in jars for the winter.
Tomatoes in jars for the winter - general principles of cooking
Cooking container
If you make blanks in jars, then they (the jars) must be sterilized and then rolled up. Previously, they took large jars with a neck, rolled them up with special device. Now they have come into use regular banks and screw caps, which are much more convenient to use.
How to sterilize a jar? Of course, you can use the old-fashioned method of sterilizing cans with steam over a pot or kettle, but it takes a lot of time and effort. But modern housewives have found a solution to make this procedure faster and easier. For sterilization, we need jars, a microwave and water. Wash jars with soda or detergent. We pour water into them, put them in the microwave and turn it on at 1000 watts. We heat from 5 to 15 minutes, depending on the volume of the jar. So, you sterilize several cans at once (as long as the microwave is enough). You can also use the oven. We simply boil the lids in water for about 5 minutes.
Choosing tomatoes
Fruits for canning are suitable for any color and size. For pickling, it is better to use small hard fruits, for caviar, jam and tomato paste - soft and fleshy. The only requirement is that the tomatoes must be free of defects, not rotten or wrinkled. If there is a rotten area on the surface of the fruit, then you simply cannot cut it out - there will still be a risk of spoiling the entire jar.
Before cooking, tomatoes should be washed thoroughly, ideally 2 times. For the first time, let it soak in water and wash off the dirt, and then rinse under running water. We always remove the stalks.
For canning, in addition to the tomatoes themselves, you will be needed:
Spices: bay leaf, currant and cherry leaves, black pepper, cayenne or paprika, ginger, dill, parsley, cloves, etc.
Salt, regular or rock
Vinegar or essence 70%
Crockery and equipment
As for kitchen equipment, we need:
Banks: clean, whole, without cracks and chips. In a defective jar, your tomatoes will go bad, and besides, it may burst just at the moment when you put the contents into it.
Metal lids: screw or special for seaming (in this case, you will need a special seaming machine). Of course, also without defects and with a margin (it may happen that the lid cannot be closed the first time, you have to remove and re-roll).
Pots and pans: for brine and stewing. Take the size that suits you.
Blender and sieve for making tomato paste.
Recipe number 1: Classic pickled tomatoes in jars for the winter
it basic recipe tomatoes in vinegar marinade. You can cook with or without spices - in any case, it will turn out delicious. Such tomatoes can be used for cooking stews, borscht, salsa sauce and other dishes, as well as an independent snack.
You will need:
Salt and sugar 15 g per jar
Tomatoes
Garlic - at the rate of 10 g per jar
currant leaves
Bay leaf
Black pepper 15 pcs.
Vinegar 30 ml
Cooking:
We process jars, carefully wash vegetables. Part of the greens (except dill) put on the bottom of the jar. Cut the garlic cloves into quarters and place on top. Do not pack the tomatoes too tightly in the jar. Fill them with boiling water and leave for half an hour. Then pour into a saucepan, add salt, vinegar and sugar, bring to a boil, pour the hot marinade back into the jar and roll up. We turn the jars over, let them cool, covered with a towel. Store in a cool dark place.
Recipe number 2: Pickled tomatoes in jars for the winter in Italian
This recipe is more original version traditional preservation of tomatoes in a marinade. It uses the famous trinity Italian herbs: thyme, basil and rosemary. It is they who will give our tomatoes spicy taste and aroma. Herbs are best taken fresh, not dried.
You will need:
Tomatoes 1.5 kg
Pepper sweet red, yellow, green 1 pc.
Celery 1-2 stalks
Red onion 1 onion.
Rosemary, basil, thyme, a couple of sprigs
Olive oil 30 ml.
Garlic 3 cloves
Wine white vinegar 30 ml.
Sugar 15 g
Cooking:
We cut the herbs as finely as possible. Put them in a bowl or mortar. Squeeze the garlic in and rub everything together with olive oil. Put in a sterilized jar. We clean the onion and pepper, cut into rings, remove the petioles from the celery and cut the stem in half. Put together with tomatoes in a jar. Then pour boiling water, add salt, vinegar, and then follow the same procedure as in the previous recipe.
Recipe number 3: Salted tomatoes in jars
The second most popular way to preserve tomatoes is salting. The recipe is extremely simple, there is nothing superfluous in it - only water, salt and tomatoes. If desired, you can add spices as in the first recipe.
You will need:
Tomatoes 2 kg
Cooking:
Wash the tomatoes thoroughly, put them in a jar, cover with salt, pour cold boiled water and tightly close the lid. Now we take a container (a pan, for example) and cover its bottom with some kind of cloth to avoid a burst jar. We put tomatoes in a container, fill with water to a level slightly above the height of the jar. We send it to the fire, wait until the brine in the jar boils and boil for another half hour. After that, we take out the jar, roll it up, turn it over and cool it. We store in a dark place.
Recipe number 4: Salted tomatoes for the winter in jars with garlic
We picked this recipe especially for garlic lovers. Tomatoes for him should be taken either solid red or green, but pink ones are best left for jam.
You will need:
cilantro 1 bunch
Garlic 3 cloves
Tomatoes 2 kg
Garlic salt 40 g.
Cooking:
Remove stems from tomatoes. We divide the garlic into cloves, each, depending on the size, cut into 2-3 parts. We insert the garlic into the holes from the petioles on the tomatoes. We put cilantro in a jar, and tomatoes on top. Boil the water, salt and pour the tomatoes with the resulting brine. After 5 minutes, this brine must be drained and the procedure repeated with boiling. Pour it into a jar and roll it up.
Recipe number 5: Stuffed green tomatoes for the winter in jars
You will need:
Garlic 3 cloves
Green tomatoes (15-17 pcs.)
Parsley, cilantro, basil
Sweet pepper 1 pc.
Celery 3 stalks
Sugar 15 g
Seasoning from a mixture of peppers 10 g
Currant leaves 2 pcs.
Coriander 6-10 grains
Vegetable oil 30 ml
Bay leaf 3 pcs.
Peppercorns 10 pcs.
Vinegar 30 ml
Cooking:
We make the filling: pepper, onion, celery, grind in a blender or on a grater. Squeeze the garlic into the mixture. After sterilizing the jar, put bay leaves, currant leaves, pepper and coriander on its bottom. Cut the tomatoes crosswise and carefully scoop out the pulp with a spoon. We stuff them with pepper filling and put them in a jar with cuts to the top. Now we fall asleep in a jar of spices, pour tomatoes with vinegar and water, insist 30 minutes. As in previous recipes, drain the solution, boil and pour back. We roll up the jar, turn it over and cool.
Recipe number 6: Spicy green tomatoes for the winter in jars
A recipe that came to us from Armenia. If you follow it step by step and with exact observance of all proportions, the workpiece is very spicy and spicy. For those who are sensitive to spicy food, I recommend hot peppers replace with any sweet, Bulgarian, for example.
You will need:
Green tomatoes 1 kg
Hot red pepper 1 pc.
Garlic 3 cloves
Black pepper 15 peas.
bunch of cilantro
Vinegar 30 ml.
Cooking:
We cut the greens very finely, clean the garlic and pepper, grind through a meat grinder. Wash tomatoes, cut into quarters and mix with pepper-garlic mixture in a bowl. Put in a sterilized jar. Separately, we prepare the brine, according to the procedure described in previous recipes. We pour, roll up and cool.
Recipe number 7: Cold green tomato salad for the winter in jars
Good way preservation of green tomatoes - in the form Korean salad. Theoretically, you can preserve any vegetables, but celery (both root and stem), carrots, cabbage, red cabbage or kohlrabi are best suited. It is good if you have a combine or a special grater for very thin cutting. In order for the vegetables to marinate completely, they need to be cut like Korean carrot- in the form of noodles.
You will need:
2 small carrots
Celery 1 stalk
Green tomatoes 1 kg
kohlrabi cabbage - small head
Red onion 100 g
Salt to taste
Vinegar 250 ml.
Cooking:
As thinly as possible, we chop the vegetables, everything except the tomatoes - we cut them into cubes. Mix everything in a bowl, let stand. After half an hour, we put the salad in a sterilized jar, and fill it with water and vinegar so that the liquid covers all the vegetables. Boil the lid right before closing the jar. Roll up. Vegetables can be stored all winter in the cupboard, but not longer than one year.
Recipe number 8 Sweet tomatoes for the winter in jars
For those who like it sweeter, here's a great recipe. Such tomatoes are not sour, not spicy and not too salty - due to carrots, they have a sweetish aftertaste.
You will need:
1 small carrot
Tomatoes 2 kg
currant leaf 2-3 pcs.
Cherry leaf 2-3 pcs.
Sweet pepper 1 pc.
Bay leaf 2-3 pcs.
Black pepper 5-6 peas
sprig of dill
Sugar 15 g
Vinegar 30 ml
Cooking:
We put the washed tomatoes in sterilized jars, after placing bay, currant and cherry leaves there. We cut the remaining vegetables, and three carrots on a grater. We put to the tomatoes and throw dill on top. We prepare a hot marinade and fill it with the contents of the jar. Roll up, cool down, clean up.
Recipe number 9: Tomato paste for the winter in liter jars
Usually tomatoes are pickled in large jars - 2-3 liters. But this is not always convenient, so sometimes it will be advisable to use several small jars.
To prepare the classic tomato paste, we need a meat grinder or blender, as well as a sieve - to achieve the perfect homogeneous consistency. In general, everything is simple, the only negative is that after cooking a lot dirty dishes.
You will need:
Tomatoes
Vinegar 30 ml
Ground black pepper - on the tip of a knife
Cooking:
Wash the tomatoes thoroughly, cut into quarters, pour water, boil for about 7 minutes over low heat until softened and remove the skin. Drain the water, grind in a blender, then wipe through a sieve. Pour the puree back into the pan, salt, pepper, add vinegar and boil over low heat until the paste becomes very thick. Pour into pre-sterilized jars. Such tomato paste can stand in a dark place and not deteriorate for up to two years.
Recipe number 10: Tomato pasta baked in liter jars for the winter
A very time-saving and convenient way to make tomato preparations in several batches at once. liter jars.
You will need:
Tomatoes 2 kg
Salt rock 30 g
Seasoning from a mixture of peppers 15 g
Basil 3 sprigs
Dill 1 umbrella
Coriander, peppercorns, a few grains
Garlic salt 10 g
White wine vinegar 30 ml
Sugar 15 g
Cooking:
As in the previous recipe, soften the tomatoes in boiling water. Remove the skin, grind, wipe through a sieve. We throw out the cake, and boil the resulting puree by adding salt, vinegar and spices. Pour into clean jars, cover with lids and put in an oven preheated to 200 C. Bake for about 2.5 hours, stirring regularly. Screw on the lids and chill.
Recipe number 11: Sweet and sour tomato caviar in liter jars for the winter
If in Russia whole tomatoes are usually canned, then in Asian countries they prefer sweet and sour vegetable caviar from peppers and tomatoes. Its preparation is quite easy to handle - unlike tomato paste, you do not need to thoroughly clean and rub anything through a sieve.
You will need:
Tomatoes 1 kg
Green or white pepper (not hot) 1 pc.
1 bulb
Ginger root or 15 g dried ginger
Garlic 1 clove
Orange sour 1 pc.
Vinegar 15 ml
Black pepper ¼ tsp
Cooking:
Vegetables cut into small cubes. Grind the ginger root together with the garlic. We cut the orange in half, take out the pulp from one half with a spoon, squeeze the juice from the other. Then add to the mixture of peppers, onions and tomatoes. Putting everything on large frying pan, fill with water, put on fire, heat up to a boil. We turn off the fire. Now pour in the vinegar, add pepper, ginger, garlic, and salt. Simmer for 30 minutes, stirring regularly and periodically adding water if necessary.
We heat the oven at 200 C. Wash the jars with soda, wipe them. Now we pour our caviar over them, loosely close the lids. Place everything on a baking sheet and bake for 20 minutes. We take out, tightly twist the lids, turn over, cool.
Recipe number 12: Sweet tomato jam in jars for the winter
Yes, you understood correctly, you can also make sweet jam from tomatoes and add it to cottage cheese and eat it with pancakes. If you have a large supply of sweet tomatoes at home, for example, pink ones, then jam will be the best option for preserving them.
You will need:
Tomatoes 1 kg
Green apples 0.5 kg
Zest of two lemons
Carnation flowers 5 pcs.
Sugar 500 g
Cooking:
Wash tomatoes and apples, peel, remove seeds, grind lightly in a blender, not mashing it to a puree state. Transfer to a saucepan, add cloves and zest, sprinkle evenly with sugar, leave for 1 hour. Then put the pan on the fire and, stirring regularly, bring to a boil. After boiling, reduce the fire and boil for a few more minutes. Pour into sterilized jars and roll up.
Note: for a more pronounced taste, you can add lingonberries or cranberries to the jam.
Recipe number 13: Raw tomatoes in jars for the winter in a cold way
Of course, we have not forgotten about the raw foodists, who so need fresh, unexposed heat treatment vegetables. Did you know that you can also roll tomatoes in jars in a cold way, without using either boiling brine or heating in the oven?
We will use quite a lot of vinegar, garlic, and ginger in this recipe, as these foods have natural antibacterial properties and are natural preservatives. When adding them, it will be enough to sterilize the jar itself without exposing the vegetables to the damaging effects of high temperatures.
You will need:
Chili pepper 1 pc.
Tomatoes 2 kg
Garlic 3 cloves
Ginger root 50 g
Vinegar 5 tbsp. l.
Salt rock 15 g
Bay leaf
Cooking:
We sterilize jars in any convenient way. Put a bay leaf and half a finely chopped chili pepper on the bottom. Cut the tomatoes in half, spread on top. Peel the ginger and garlic, cut into thin slices. Add to the jar along with the remaining chili, pour vinegar and water. Close tightly and shake well. We remove the jar in a dark place. Well, stocks for the winter are made, all vitamins are saved.
Recipe number 14: Chinese-style tomatoes in jars for the winter in a cold way
Another recipe for lovers of spicy Asian cuisine. Yellow and orange cherry tomatoes are ideal for it, but if there are none, firm red or green tomatoes will do just fine.
You will need:
Cherry tomatoes yellow 500 g
Orange cherry tomatoes 500 g
Red sweet pepper 1 pc.
Mango 1/2 pc.
Dried ginger 15 g
Soy paste 15 g
rice vinegar 45 ml
Black pepper 5 peas.
Cooking:
Cherry tomatoes cut in half, laid out in pre-sterilized jars. Pour diced pepper, ginger, salt, peppercorns on top. Grind the mango into a puree or crush it in a mortar along with soy paste. Add to tomatoes. We add vinegar there. Close the lids tightly and shake each jar lightly. We clean in a cool dark place.
Tomatoes in jars for the winter: tricks and tips
Despite the fact that canning tomatoes is not so difficult process, there are many tricks and tricks that will help make it even easier and avoid possible troubles.
To make the brine saturated, and the tomatoes marinate completely and not crack, pierce them with a wooden toothpick in the place of the stalk.
If the recipe calls for tomatoes without skin, then removing it is very simple. The first way is to cook for 5 minutes in hot water, the second - hold for 10 minutes over steam (in a double boiler or in a sieve over a pot of boiling water). After that, the skin is removed in one motion.
In order not to suffer for a long time with cutting small cherry tomatoes, do the following: lightly pinch them between two plates or lids and pass a knife between them.
In brine, they turn out great. lean buns and cookies, as well as soups (pickle, fish soup). So do not rush to pour it out after all the tomatoes have been eaten. Here are a couple of recipes:
Cookies in tomato brine:
You will need:
Brine 0.5 l
Wheat flour 300 g
Vegetable oil ½ tbsp.
Baking powder or soda 10 g
Sugar 200 g
Cooking:
We mix the brine, sugar, butter and baking powder (if you use soda, you can not extinguish it - the vinegar in the brine will extinguish), sift the flour, knead the dough until it stops sticking to your hands (flour can be added as needed). We cut or fashion cookies of any shape from the dough and bake at 180 degrees for 40 minutes.
boiled fish in brine
You will need:
Any white fish 0.5 kg
Brine 1 l
Greens any
(add spices to taste)
Cooking:
We cut the fish transversely into small pieces, put it in a saucepan with boiling brine, cook for 15 minutes. We take out the fish with a slotted spoon, serve with tomatoes and potatoes. And if you add more spices and vegetables during the cooking process, you get a pretty tasty soup.
Various sauces and gravies bring some variety to ordinary dishes. But often, in order to save time, many housewives prefer to use ready mixes, such as mayonnaise or ketchup, by buying them at the store. But after all, in the summer, especially with a plentiful harvest harvested in the country, you can make mouth-watering natural sauces from vegetables yourself. Make Homemade Tomato Ketchup! Any recipe is based on a long gradual process of boiling fruits to the desired density. Then the mixture is mixed with various spices to give a special, distinct taste and aroma.
How to cook homemade tomato ketchup in the classic way?
- Medium 2 pcs. Peel the onions and finely chop.
- Wash fully ripe tomatoes (5-6 kg) and divide into approximately equal pieces. Put them together with onions in a saucepan with a thick bottom and cook over moderate heat for 30-40 minutes.
- Rub the softened mass through an iron sieve.
- Then pour the tomato-onion juice back, adding it to the pan? a full glass of granulated sugar, 1 full tbsp. l. salt, a pinch of coriander, 2 tsp. any (black or red) pepper, 1 full tsp. mustard, and put on low heat. Pour in almost at the end of cooking? cups of 9% vinegar solution. During the cooking process, the volume should decrease by a third of the original, and the color should change to brownish red.
- Pour the resulting homemade tomato ketchup into sterilized jars and roll up iron lids. The next day, you can remove the jars for storage in a cool place.
- Tomato juice. My tomatoes, cut into pieces and cook until soft. I wipe the finished tomatoes through a sieve to get rid of the seeds and peel. Add salt to taste, boil again and roll into sterilized jars.
Homemade tomato ketchup "Chinese"
Boil 1.5 kg of ripe (even overripe) tomatoes, stirring occasionally. Wipe the mass first through a colander, then through a sieve to remove seeds, peel and hard veins. Put 0.5 tsp in a linen bag. dry ground cloves, 2 crushed garlic cloves and 3 tsp. cinnamon. Boil the juice along with seasonings over low heat, half covered with a lid. When the mixture thickens a little, pour in 1 incomplete tbsp. l. major table salt and 2 incomplete glasses of sugar. Remove the bag of spices for 5-10 minutes. until ready and pour in 1 incomplete glass of 6% vinegar. Such homemade tomato ketchup can be prepared for the winter or consumed immediately, stored in the refrigerator. When serving, mix the sauce with the prepared mustard.
Is it possible to make thick homemade tomato ketchup in a quick way?
So that the consistency of the sauce is not liquid, a variety of ingredients are introduced into the composition of the dish. At the beginning of cooking, chopped onions, garlic, bell or hot peppers, carrots, and apples are usually added. Then the boiled mixture is wiped and brought to readiness, seasoned with spices. At the end of cooking, you can give ketchup a completely new taste and special density if mixed with nuts and pre-fried mushrooms. Before introducing into the tomato mixture, they must be crushed with a blender or meat grinder. Also processed and walnuts. Ketchup is ready after a few minutes of boiling. As a winter preservation, this dish is not harvested. It is used by storing in the refrigerator.
What can be done with overripe tomatoes for the winter?
When I have a lot of large ripe tomatoes, I use them:
1.Ketchup. 3 kg. tomato, 0.5 kg of apples, 0.25 onions. Chop everything and cook until the onion is soft. Grind with a blender and cook until desired density. Before the end of cooking, add salt 1.5 tbsp. spoons, 1.5 cups of sugar, red pepper, black to taste, 50 g apple cider vinegar, remove from heat, pour into jars and roll up.
2.Sauce. I twist the tomatoes in a meat grinder, add salt and cook until the desired density. I roll into sterilized jars.
What can be done with tomatoes for the winter other than pickling?
It's just that a lot of them have grown and they are very large - they do not fit in a jar.
It's good that you have such a harvest! Tomatoes can be harvested in different ways: make juice, puree, ketchup. Can do soup dressings for the winter (tomatoes, peppers, onions, carrots, parsley and celery roots, stew everything, add spices and roll them into jars. In winter, it is very convenient to add to soup, goulash). Tomatoes can be frozen, cut into pieces (add to soups in winter). You can make a tomato-garlic filling, which is poured over when canning zucchini, bell peppers or eggplants. During heat treatment, the benefits of tomatoes, oddly enough, increase! Lycopene, which gives tomatoes their color, also “works” as an antioxidant, i.e. helps fight cancer. And with heat treatment, the amount of lycopene increases. So prepare more tomatoes for the future. Get well soon!
Green tomatoes are a great canning product. When the harvest with green tomatoes is large, you can make a variety of preparations with them, and not just pickle them in jars.
Yes, you can do pickled green tomatoes if fermented in barrels or jars.
Also separately deserves the pickling option Korean green tomatoes. it Alternative option how to pickle green tomatoes for the winter in a separate way is very tasty with the addition of Korean seasonings and spices, such a preparation will differ from ordinary pickling and will be very tasty, different from the usual one.
I propose to process tomatoes for the winter by scrolling through a meat grinder. You will get an excellent workpiece with which you can make caviar from green tomatoes for the winter, and as an option, green tomato caviar can be made with zucchini, cabbage, etc.
Green tomatoes make the best salads. You can cook many different salads, one will not be similar to the other. For example, great option — green tomato salad with cabbage.
You can also do green tomato adjika. adjika you can make it spicy or spicy, ordinary spicy - to your own taste.
Alternatively, green tomatoes can be spun not in adjika, but in tomato or chili sauce, tomato paste, etc.
In addition, you can cook stuffed green tomatoes for the winter. There are a lot of recipes, for example, canning with herbs and garlic or with carrots and garlic, etc.
In addition, I suggest looking at a selection of recipes on the Internet in a source with links.
I also offer a delicious salad with green tomatoes.
Also, this salad looks bright and appetizing, very beautiful.
Recipe very simple. We take only one kilogram of onions, carrots and bell peppers for every four kilograms of tomatoes.
First of all, prepare the vegetables: wash, peel. Then you need to cut: tomatoes - rings or halves of rings, other vegetables into strips.
We put everything in a container, add half a glass of salt, mix and leave it so that the vegetables give juice. Later, the juice can be drained, but it is better to make a preparation with it.
Pour hot vegetable oil into a container with vegetables - two glasses. Also add 1 cup of granulated sugar. Let's mix again. We transfer the entire mass into prepared clean jars. Next - home sterilization for 15 - 20 minutes.
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What can be prepared for the winter from overgrown, overripe cucumbers?
Surely every gardener found overgrown cucumbers of large size with dense yellowish skin on the beds. Most housewives send such specimens to the bin - and in vain! "Giants" can become the basis for many original and delicious prepared dishes. So, if the cucumbers are overgrown, what can be prepared for the winter?
Overgrown cucumbers are not too willing to use in fresh mostly for taste reasons. Large-sized vegetables with large seeds bear little resemblance to young crispy "brothers". The rough texture of overripe fruit is not suitable for fresh salads. But this does not mean at all that they need to be sent to the trash can. What can be cooked from overripe cucumbers? Such vegetables are most suitable for canning, and due to their large size, you can make very original snacks from the point of view of their “appearance”.
Large cucumber rolls
it original snack, which will be relevant on holidays and on weekdays, when you want something tasty and unusual.
- 15-20 cloves of garlic;
- 1 large bunch of greens (any one that is at hand will do);
- 2 tbsp. l. coarse salt;
- 1 liter of water;
- 100 ml wine vinegar(can be replaced with apple or table, but in a smaller amount - 70 ml).
Appetizer of overgrown cucumbers for the winter
This is another answer to the question of what can be prepared from large cucumbers. This salad is perfect for fried meat and fish. It can also be served as an independent snack - it's delicious!
Ingredients:
Caviar for the winter
Anyone who thinks that it is impossible to cook something worthwhile from large cucumbers is mistaken. For example, such a juicy, satisfying and very fragrant snack obtained only from overripe vegetables.
spicy salad
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What can be prepared from overgrown cucumbers for the winter
In Russia, not a single feast is complete without pickles. And, most likely, you are already spinning jars with this popular vegetable with might and main. And you can ask if you find overgrown and yellowed cucumbers in your summer cottage, what do you do with them? Are you throwing away? But in vain!
Because from them you can cook real yummy for the winter.
"Stew" from overgrown cucumbers for the winter
Peel large cucumbers, cut into 4 parts and cut out the middle with seeds. Next, cut the prepared slices into cubes, put in hot oil in a pan and fry until transparent. Process the rest of the vegetables, cut into cubes or slices, add to the cucumbers.
Add spices to the vegetable mixture to taste, simmer until all vegetables are cooked. Spread the mixture into a hot container, immediately roll up the lids and wrap the “stew” with a fur coat.
And you can not only eat cold appetizer, when served as a side dish, it can be reheated.
Overgrown cucumber salad for the winter in jars
Peeled cucumbers, cut into slices. Finely chop the dill. Onion cut into rings.
Arrange prepared vegetables in jars in layers: cucumbers, dill, onions, cucumbers, and so on.
From oil, salt, vinegar and sugar to make cold filling, that is, it is not necessary to boil the mixture. Pour the mixture over the salad, leave for 3 hours.
Sterilization of jars: 1 l - 10 minutes; 0.8 l - 8 minutes; 0.5 l - 5 minutes.
"Pikuli" from overgrown cucumbers
Ingredients:
Cucumbers - peel the accelerators (if it is already quite rough), cut into four parts, if desired, cut out the middle with seeds. Next, cut the prepared vegetables into small "columns", dip in boiling water for a minute, drain through a colander and arrange in jars.
Prepare a marinade from water, spices and spices, pour over “pickuli” from overgrowths, pasteurize in a water bath for 20 minutes.
Candied fruits from overgrown cucumbers
Cook syrup from sugar, spices and water. Peel cucumbers, cut into pieces, remove the middle. Next, cut into slices, dip in syrup and cook until the cucumbers are transparent over low heat. During cooking, foam will appear, which is probably inevitable. So, it needs to be removed.
When the cucumber slices become transparent, transfer them to a sieve. Then, if a stack of syrup, put on plates and dry in the oven. Before storing, sprinkle candied cucumbers with sugar.
Dressing for first courses from overgrown cucumbers
Cooking:
Cut the pulp of cucumbers without peel and large seeds into cubes.
Also chop the peeled carrot roots.
Finely chop the garlic, chop the onion.
Put the products in a bowl, add lemon and salt.
Mix, leave for an hour.
Next, boil the mass for 15 minutes and roll up.
This dressing will be good in pickles and soups, you can store it in the refrigerator.
cucumber caviar
Peel cucumber fruits, grate coarsely and, if possible, select large seeds. Scald the tomatoes, remove the skin, turn the fruits through a meat grinder. Bake the pepper in the oven, remove the seeds and skin, cut into cubes. Grate the carrots, transfer to a frying pan with oil. Chop the onion into half rings, add to the carrots and fry together.
Combine all vegetables, add salt, mix and cook for 40 - 45 minutes. Arrange caviar in jars, roll up and wrap with a warm thing.
Jam from overgrown cucumbers with sea buckthorn
Cucumbers cut into 4 parts, clean the middle of the seeds, cut into cubes and pour into a convenient bowl. Pour ice water for 10 minutes, then drain the water, and cover the cucumbers with sugar (from total weight take 100 g).
Grind clean, dry sea buckthorn, mix with sugar, bring to a boil over a fire. Next, let the sweet mass cool, drain the syrup, pour over the cucumbers and put on fire.
The heating of the stove should not be strong, it is better to set it slightly below average. Cook the cucumber slices until they become translucent. Next, pour liter jars into the floor and roll up.
If you are looking for how to salt young greens, look at the page, which contains good and quite interesting recipes for pickles.
You can crunch with salted cucumbers:
Lecho with cucumbers
Have you ever tried lecho with cucumbers? Be sure to try! Taste summer vegetables everyone will like it. Overgrown cucumbers will be appropriate here.
Pass the tomatoes and bell pepper through a meat grinder, after removing the seeds from the pepper. Pour into a saucepan.
Add granulated sugar, salt, vegetable oil to the twisted vegetables, put the container on medium heat, bring to a boil, reduce the flame, cook for another 15 minutes.
Cucumbers cut into half rings, 1 cm thick and dip in a boiling tomato for 10 minutes.
Grind the garlic with a garlic press, add after the cucumbers, simmer for 5 minutes, pour in the vinegar and pour the resulting mixture into sterile jars, cork with sterile lids, wrap the rolls in a blanket, turning the jars upside down on the lid.
Cucumbers in their own juice
This interesting preserve is easy to prepare. Cucumbers and peppers are crispy and reminiscent of the taste of summer.
Cut the cucumbers into rings, onion and pepper into thin half rings, and simply chop the greens with a knife.
Mix all the vegetables in a deep bowl, add the rest of the ingredients, mix, leave the bowl of food for two hours to form the juice.
Arrange the salad in boiled jars, cover with lids, put in a thick-bottomed saucepan and sterilize the salad in jars for about 20 minutes. Cork with lids, cover with a warm thing and wait until it cools completely. It is not necessary to put jars on the neck.
Spicy salad for the winter
Such a simple salad with a spicy note in taste will delight your household in cold weather.
Cut the cucumber pulp, peeled from the seeds, and the onion into cubes.
Chop garlic and tarragon, add to vegetables, sprinkle citric acid and salt, mix everything and let the salad brew for an hour.
Boil the resulting mixture for about 15 minutes, pour hot into jars and roll up. Store in a dark place.
Cucumbers in Korean
For lovers of spicy, I offer another snack option for cucumbers. Those who love Korean carrots will appreciate this recipe with dignity.
- carrots - 1.5 kg;
- coriander grain - 2 tsp;
- ground red pepper - 1.5 tsp;
- paprika - 2 tsp;
- rock salt - 170 g;
- refined oil - 260 ml;
- vinegar 6% - 0.5 tbsp.;
- drinking water - liter;
- granulated sugar - 270 g.
Chop the cucumbers into long strips, peel the carrots, grate, as for a Korean salad, pass the garlic through a press. Mix everything, arrange in sterile jars.
In a separate saucepan, prepare the marinade, mix the dry ingredients with the liquid ones (except vinegar). Boil the contents of the container, pour in the vinegar and pour the marinade into jars, cover with lids.
Sterilize Korean cucumber jars in boiling water for about 15 minutes. Seal with lids. Cool glassware with salad under a warm bag.
P.S. Cellars are not full of cucumbers. If this is your first time on the Yummy on Your Table site and you like it here, I think you should subscribe to updates so as not to miss other interesting recipes. After all, we still have to salt tomatoes, eggplant, zucchini and other vegetables.
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