I've got wonderful recipe canning sweet tomatoes without vinegar and without sterilization. Once having made preservation in this way, I am not tempted by other recipes and for more than one decade I have been closing tomatoes for the winter only in this way.
For preservation in the "position" of the preservative, acid is needed. For this purpose, it is traditionally used table vinegar or aspirin. We will not do this.
We will replace the traditional preservative with the most natural apples! To do this, we choose on the wound or in our garden the most sour apples. In my garden, there were these - with wormholes, but without pesticides. For one jar of tomatoes, you need 3-4 medium-sized apples or a couple of large ones.
Put chopped apples in prepared clean jars. We cut as we like - into 4 parts, into 6. Of course, we remove the wormholes ...
Now tomatoes. For the preservation of sweet tomatoes, the most suitable variety- cream. And do not chase the size of the cream! How smaller tomato, the more of them will fit in the bank.
Wash tomatoes in running water and pack tightly in jars. In this case, you do not need to use force and ram them. If you can not stand on ceremony especially with cucumbers, then tomatoes require delicate handling.
To replace the preservative, you can use not only apples. With the same success, you can take a handful of blackcurrants, gooseberries, unripe grapes, a handful of blackberries. I did canned tomatoes with blackcurrant, today I make it with apples and blackberries.
As I said earlier, 3 liter jar tomato you need to take a good handful of blackberries (or any other berry with sour taste). Unfortunately, when the tomatoes ripen, there are no more black currants. But you can stock up on currants in advance and freeze it. Currants can be replaced with blackberries.
So my blackberries hit the table straight from freezer- from the temperature difference, it was covered with frost. 
Now we put in jars with tomatoes bell pepper(1 pepper per 1 jar), of course, wash it, remove the middle with seeds and cut into 4-6 pieces. Be sure to add a bunch of parsley.
Now we fill each jar with tomatoes plain water. We do this so that we do not have excess water for the marinade. Then we drain the water into a saucepan and boil it.
Fill a jar with boiling water and drain the water from the next jar. The first bank is already standing with hot water minutes 7-10. When the water from the second jar boils and we fill it with the second jar of tomatoes, we pour it into the empty saucepan hot water from the first jar and make a marinade. Confused?
For the marinade, we need 50 grams of salt and 50 grams of sugar. Here we also add 2-3 pieces of bay leaf and black peppercorns - 10-12 pieces. We put the marinade on the fire and pour the first jar with the already boiling marinade. We roll up with a sterile lid, which we boiled in advance in a separate bowl.
We put the jar upside down. It is recommended to wrap the jars and wait for them to cool completely. I don't do that, I don't wrap. When the jars are completely cool, I take them out to the basement. 
If I have a “glade” planned at work on the occasion of a holiday, then my colleagues ask me to bring my famous tomatoes to the table. Of course I bring them. And my canned sweet tomatoes without vinegar and without sterilization fly away in the first minutes of the feast, they even drink the marinade
When harvesting vegetables for future use, the bite is almost always used, and this practice has a long history, only in last years both scientists and consumers began to talk about the fact that vinegar can have Negative influence on the state of health, which means it's time to talk about tomatoes without vinegar for the winter.
Firstly, acetic acid, which is present in dishes and preserves, causes increased secretion of gastric juice and saliva, and is an irritant for the liver and kidneys. Secondly, the essence is dangerous for the elderly and those who are prone to nervous disorders. For diseases of the gastrointestinal tract, such dishes and preservation are contraindicated, you also can’t eat pickled vegetables with gastritis and ulcers, but even if you have excellent health, you should not abuse foods that use acetic acid to prepare.
But, before giving up this option with vinegar, you need to try, for every liter of marinade, a tablespoon of 9% acid is always added. It is the main preservative agent that suppresses the pathological microflora.
However, the fact that acetic acid cannot be added during conservation, does not mean at all that now fragrant pickled vegetables will never appear on your table, because there are many ways how to cook tomatoes without vinegar for the winter, replacing it with another preservative, such as lemon juice or citric acid, an aspirin tablet, sour berries and fruits, etc.
Recipe: tomatoes without vinegar for the winter
For the preparation of conservation, you can use acetylsalicylic acid, which is a medicine, but in this case used as food preservative, because the necessary acidic environment is created in the solution, which is detrimental to all bacteria. But even here there are negative points, because when aspirin is in solution for a long time, a phenol compound is formed, which is dangerous for the body.
Primarily, preservation with aspirin can lead to negative consequences for health, this is a thunderstorm for impaired kidney function. At frequent use such products are highly likely to develop pyelonephritis. The intestines, stomach, liver, pancreas suffer. In addition, if you constantly eat, then the body will become addicted to the drug, and it will no longer be possible to bring down the temperature with acetylsalicylic acid.
For example, aspirin allows you to pickle vegetables even in cold water, while the blanks are stored for a long time, and the jars do not explode. For 10 liters of water for the marinade, you need to take 300 grams of salt and the same amount of sugar, horseradish leaves, currants, dill, aspirin tablets. For such a quantity of vegetable marinade, about 20 kilograms will be needed, and as a result, seven three-liter cans will be obtained. finished product, which can be perfectly stored for more than one season.
Rinse all tomatoes thoroughly, then lay on a towel to remove excess liquid. Leaves are laid out in a clean jar at the bottom: a piece of horseradish leaf, dill sprigs and umbrellas, blackcurrant and cherry leaves, as well as other greens if desired, it can be mint, basil, celery. Then you should fill the jars with tomatoes, stacking them more densely, but without damaging them. In each three-liter jar add three aspirin tablets, and if you cook in a two-liter one, then two.
Salt and sugar must be diluted in water and pour the marinade into a jar. By the way, many people add apple or wine vinegar to this marinade, which is less dangerous for humans, as it is natural. Banks must be closed with iron lids, turned over and transferred to storage in a cold place. Such tomatoes without vinegar for the winter quick hand will be ready in four weeks. It is advisable not to transfer the jars from place to place once again, but leave them in their original position until the moment when you decide to try them.
Tomatoes without vinegar for the winter: recipes
Speaking of healthy eating, now many are looking for such a conservation recipe - tomatoes without vinegar for the winter, of course, can be cooked without the use of harmful ingredients, and to create an acidic environment, you can take citric acid or lemon juice.
Citric acid in the store is sold in powder form, preservation with it is softer and does not irritate the mucous membrane. For one liter of filling, add half a spoonful of acid.
To prepare these, you will need currant leaves, dill umbrellas, horseradish leaves, two clove buds in each jar, three black peppercorns, three cloves of garlic, half a carrot, sliced into circles, bell pepper.
The marinade is prepared from a liter of water, a tablespoon of salt and three tablespoons of granulated sugar, as well as the main ingredient - a teaspoon citric acid. Banks need to be prepared, washed and sterilized, put prepared greens, dill umbrellas and garlic on the bottom.
Cut the carrots into circles or slices, cut the pepper into strips, put the vegetables in a jar, send peppercorns and clove buds there. Pierce the tomatoes with a fork or wooden skewer. Put them in a jar tightly, but carefully so as not to damage.
Pour boiling water into a jar, cover with iron lids and leave for 15 minutes. Then drain this water and prepare a marinade based on the liquid. Dissolve salt, granulated sugar, and citric acid. Boil and pour the boiling marinade into a container. Iron lids boil for 5 minutes, seal the jars tightly with them and turn over. Cover the preservation with a blanket until it cools, and then store it in the cellar or on the balcony.
Recipes: tomatoes without vinegar for the winter
Other unusual recipes - tomatoes without vinegar for the winter in honey marinade. For cooking, you will need one and a half kilograms of small fruits, it would be ideal to use cherry tomatoes in this recipe, which can be prepared in a half-liter or liter jar. For the marinade, you need to take 100 ml of liquid honey and two large lemons, for flavor add a bunch of cilantro and fresh basil, four cloves of garlic, a pod of red pepper if you prefer spicy snacks. Also add salt to taste and sunflower oil.
Peel the skin off the tomatoes first so they marinate faster. To do this, they must be cut and lowered into boiling water for a minute. After this procedure, the skin will easily peel off. At the bottom, as always, you need to lay the greens: washed sprigs of cilantro and basil, add a piece of chili and cut along the garlic. Put the tomatoes on top and pour them with a marinade made from honey, water, lemon juice and salt. Roll up and leave under a blanket to cool.
Can be marinated quick recipe. To do this, already prepared cherry tomatoes without skin should be cut in half, sprinkled with salt and left for 20 minutes. At this time, chop the greens, and pass the garlic through a press.
Chop the lemons and squeeze the juice into a bowl, scoop out the pits. Add to juice vegetable oil and liquid honey. Sprinkle tomatoes with herbs, season with garlic and pour over honey marinade. Close the container and shake it. Leave in the refrigerator for 24 hours, and then they can be served.
How to cook tomatoes without vinegar for the winter
In order to marinate tomatoes without vinegar for the winter, recipes you can take any where “sour” components are present, for example, in the next version of the acid, cherry plum will add.
For one three-liter jar, you need to take 1.3 kilos of small tomatoes with dense pulp, 300 grams of wild sour cherry plum, three sprigs of dill, six cloves of garlic, six leaves of cherries and a piece of horseradish leaf, a piece of hot pepper, several peas of black pepper and clove buds, also add a few slices of bell pepper to the jar. For the marinade, take two tablespoons of salt and four tablespoons of sugar.
Banks must be thoroughly washed with soda solution, scalded with boiling water or steamed. Rinse the leaves, and put the greens on the bottom of the jar, add chopped garlic and hot peppers, as well as other spices. Thoroughly wash the cherry plum and tomatoes. Put them in a jar as tightly as possible, and add a few slices of bell pepper, which is simply excellent when pickled.
Pour boiling water into jars, cover with a lid and leave to stand for 15 minutes. After a while, drain the water and bring it to a boil again, pour the hot liquid back into the container and leave for another 15 minutes. Then prepare a marinade from it, dissolving salt and sugar, add Bay leaf. Let the marinade boil for 30 seconds, and then pour into jars and roll up.
By the way, if there is no wild cherry plum, you can add the usual garden one, but in this case you can not do without acetic acid, which is added in the amount of one tablespoon per three-liter container.
Tomatoes without vinegar for the winter
– great option, which can be made savory if you add hot pepper, but if you don’t like the marinade with vinegar, then you need to add sour apples to the tomatoes in a jar. For each three-liter jar, you need to take four medium apples, always sour varieties. And as many tomatoes as will fit in the container. They must be laid tightly, but so as not to damage or wrinkle.
Apples do not need to be peeled, they should be cut into quarters or smaller slices. Cut out the core. "Cream" (tomato variety) will be the most suitable for conservation.
In addition to apples, you can also add blackcurrants, gooseberries, grapes, blackberries, in general, any sour berries that will make the marinade fragrant and very tasty.
The jar must be poured with boiling water twice, and then pour in the marinade, for this, dissolve five tablespoons of salt and the same amount of sugar in water. Add peppercorns and bay leaf and simmer for a couple of minutes. Then roll up and leave to cool upside down so that the jars do not swell in the future.
Pickled apples can also be eaten, and be sure to add a few slices of sweet bell pepper to the jar; for a unique flavor, you can also add mint and basil greens.
Step 1: prepare tomatoes, spices, herbs and put them in a jar.
Tomatoes for this type of preservation should be ripe and firm, preferably "cream" small size. Sort out two and a half kilograms of tomatoes, leave only whole, undamaged fruits, rinse under running water from any contamination.
Place in a deep bowl and let dry. 
Place a kettle full of running water on the stove, set to high, and bring to a boil. While the water is boiling, peel the onion and garlic with a knife, rinse under running water, place the onion on a cutting board, cut into 3-4 pieces or cut into rings of arbitrary thickness and place on a separate plate with garlic. 
Fresh dill, oak leaves, currants, cherries and horseradish, put in a colander and pour over boiling water from the kettle. Leave the greens in a colander for 10-15 minutes to get all the water out of it. Then transfer to a plate. 
Place the prepared ingredients in a clean, rinsed detergents or a sterilized jar of soda in this order: currant, oak, cherry, peppercorns, cloves, horseradish leaves, dill umbrellas, tomatoes, garlic. Step 2: Preserve the tomatoes.
Place a pot of clean distilled water on the stove at a high level and bring to a boil. Then carefully remove it from the stove and pour boiling water over the tomatoes so that the water reaches the very neck of the jars and completely covers the tomatoes. Cover the jars with a sterilized metal lid and let stand in this form. 10-15 minutes. Then remove the metal cover and place it in the water in which it was sterilized. Put a plastic sterilized watering can with round holes on the neck of the jar. Helping yourself kitchen towel, grab the jar with your hands, and drain the water back into the pan. Do it this way 2 more fills.
After the third filling, add sugar and salt to the jar, cover it with a sterilized lid and close it with the preservation key. 
Turn the cans of tomatoes upside down and leave to cool on the floor in a dark, warm place. 
Don't forget to wrap the jars with a woolen blanket so that they cool evenly and without sudden changes in temperature. Through 2-3 days jars cool down before putting them in the basement, pantry or cellar, lightly shake the container several times so that the dissolved and settled sugar and salt are evenly distributed throughout the marinade. Store jars in a dark, well-ventilated place at a temperature not exceeding 26-27 degrees of heat.
Step 3: serve the tomato blank without vinegar.
Harvesting a tomato without vinegar is served cold as an addition to any type of dish - it can be soups, cereals, hot main courses. Also, such tomatoes can be served as an appetizer for such aperitifs as vodka or moonshine. Very often, tomatoes without vinegar are served with others. canned vegetables in the form of marinated vegetable snack. Since these tomatoes do not contain vinegar, they are often used to make sauces and soups such as borscht, pickle, kharcho. The taste of a tomato without vinegar is sweetly salty, with a slight sourness. I hope you enjoyed the tomato preparation without vinegar. Bon appetit! - - In addition to all the spices and herbs listed in the recipe, you can put sweet bell pepper, grated celery root, sliced \u200b\u200bcarrots, parsley. You can also put more tart spices, such as coriander, saffron. For spiciness, you can add chili peppers, but not more than 1-2 pieces, up to 5 centimeters long per 1 three-liter jar.
- − Banks can be sterilized different ways such as in an autoclave, deep saucepan, or microwave. To begin with, thoroughly wash the jars with detergents or soda, which perfectly washes out any even outdated dirt. Sterilize them in boiling water for 15 to 20 minutes. Then take them out with preservation tongs and let them dry. Lids can be sterilized together with jars or separately in a saucepan. Their sterilization time is the same as that of cans.
- - Sometimes tomatoes are peeled for preparation of a tomato without vinegar. This is done easily and simply, the tomatoes are dipped in boiling water for 2-3 minutes, removed and placed in a bowl with cold water where they rest for 1 minute to cool. And after, you can very easily remove the skin from the tomatoes, easily prying it with a knife and pulling it. Such tomatoes are more sour.
Salted tomatoes in jars are most valued on the table, which retained a maximum of fresh taste and aroma of brine with spices. You can roll even green and yellow tomatoes, and for red ones there are many ways of salting, with and without sterilization.
How to salt tomatoes in a jar?
Salting tomatoes in jars is a simple skill, but it requires skill and adherence to recipes. And also - the knowledge of small and big tricks that allow you to make the preparation especially tasty. There are 3 main salting options: hot, cold and dry. The latter is done without brine, the tomatoes are sprinkled with salt and put under oppression, then they are cleaned in the cold. But for the winter this method is not suitable.
Salting red tomatoes for the winter in jars will be successful if you follow the basic rules.
- Before pouring, pierce the fruits in the place of the stalk so that they do not crack.
- Take July tomatoes.
- Do not use aluminum cookware for cooking.
- You only need to stir the brine with a wooden spoon.
- Salted tomatoes in jars will be richer if you add a pinch of cinnamon.
Salted tomatoes in jars cold
The easiest way - cold salting tomatoes for the winter in jars. Tomatoes are poured with chilled brine, not only cans, but tubs, buckets, barrels are suitable. Instead of vinegar, you can put citric acid, without sourness, the brine will become cloudy, and the taste of vegetables will deteriorate. But such seamings will not be stored for too long either.
Ingredients:
- tomatoes - 1.5 kg;
- salt - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- horseradish leaves - 3 pcs.;
- cherry and currant leaves - 2-3 pieces each;
- celery leaves - 1 pc.;
- garlic - 1 head.
Cooking
- Put horseradish leaves on the bottom of the jars.
- Place tomatoes on top.
- Cover with leaves and garlic.
- Dissolve salt and sugar in cold water.
- Pour over vegetables.
- Close salted tomatoes in jars with plastic lids and take out in the cold.
Salted tomatoes in hot jars 
More reliable - hot pickling of tomatoes in jars. The principle is simple: the tomatoes are poured with brine and rolled up with lids. Small fruits can be cut in half for the best impregnation so that they are uniform, the fruits are clamped between the covers. For pasteurization, jars are placed in hot water and boiled for up to 15 minutes.
Ingredients:
- tomatoes - 2 kg;
- water - 1.5 l;
- dill - 30 g;
- garlic - 2 cloves;
- cinnamon - 0.25 tsp;
- sugar - 2 tbsp. l.;
- salt - 1 tbsp. l.
Cooking
- Put dill, garlic, cinnamon on the bottom of the jars.
- Place tomatoes.
- Dilute salt and sugar in boiling water.
- Pour over vegetables.
- Cover with lids, pasteurize for 15 minutes.
- Roll up, put away in a dark place.
Green salted tomatoes in jars for the winter 
Experienced housewives they advise not to be afraid to put a lot of salt, thanks to the skin, the tomato will take as much as it needs, no more and no less. original name"Youth" received salted green tomatoes in jars, the treat will be much tastier if they are stuffed with herbs and spices, not cut in half completely.
Ingredients:
- tomatoes - 1 kg;
- dill - 3 branches;
- garlic - 10 cloves;
- hot pepper - 2 pcs.;
- water - 2 l;
- salt - 2 tbsp. l.
Cooking
- Wash tomatoes, cut.
- Divide the garlic into plates, pepper - into rings.
- Insert into cuts.
- Put greens on the bottom of the jars, tomatoes on top.
- Dilute salt in water.
- Pour the workpiece, roll up.
Salted tomatoes in jars, like barrel 
long time ago famous recipe salted tomatoes in jars with vinegar - according to the barrel principle. It is inconvenient to close them in barrels, since the fruits are strongly crushed under their weight. The best option is glass jars. Since tomatoes contain sugar, they need more salt. For red ones, they take 700 g per 10 liters, and for brown and green ones - 800 g.
Ingredients:
- tomatoes - 1 kg;
- cherry leaves, currants - 5 pcs.;
- dill - 3 branches;
- water - 7 liters;
- vinegar - 0.5 tbsp. l.;
- salt - 300 g;
- sugar - 200 g;
- garlic - 2 cloves;
- peppercorns - 5 pcs.;
- horseradish root - 4 cm;
- bay leaf - 4 pcs.;
- aspirin - 1 pc. to the bank.
Cooking
- Put leaves, dill, bay leaf, horseradish, spices in jars.
- Place tomatoes.
- Dissolve vinegar, salt and sugar in water.
- Pour vegetables, add aspirin.
- Close with a regular lid.
- Salted tomatoes in a jar nylon cover stay in the kitchen for a couple of days.
- Put away in the cold.
Recipe for salted tomatoes in jars without vinegar 
Those who do not like acetic acid should try to cook salted tomatoes in jars without vinegar. It is replaced with citric acid, the only difference between the blanks is that such tomatoes are infused a little longer. Seasonings can be varied with coriander, cilantro and mustard. Eat original version- with pepper and sour apples.
Ingredients:
- tomatoes - 2 kg;
- dill - 2 branches;
- apples - 4 pcs.;
- Bell pepper- 1 PC.;
- peppercorns - 7 pcs.;
- sugar - 50 g;
- salt - 50 g.
Cooking
- Cut apples and sweet peppers.
- Put in jars with bay leaf.
- Arrange tomatoes, interspersed with sweet pepper.
- Pour boiling water for 15 minutes.
- Drain, boil water.
- Add salt and sugar.
- Pour tomatoes, roll up.
Spicy salted tomatoes for the winter in jars 
It is better to select oblong, small tomatoes so that it is convenient to take them out, and put only coarse salt. A popular recipe for salted tomatoes in jars for the winter with big amount hot pepper. This appetizer keeps you warm in winter. The brine can be used for pie dough or for pickle.
Ingredients:
- tomatoes - 2 kg;
- dill - 100 g;
- hot pepper - 1 pc.;
- garlic - 7 cloves;
- salt - 3 tbsp. l.;
- aspirin - 3 pcs.
Cooking
- Put some greens, pepper and garlic in jars.
- Place tomatoes in layers, alternating with spices and herbs.
- Add salt and crushed aspirin.
- Pour boiling water over and roll up.
- Keep warm until cool.
Salted cherry tomatoes for the winter in jars 
Small fruits diverge perfectly at feasts, so many housewives are attracted by salting cherry tomatoes for the winter in jars. They are more convenient to take out and eat, but it will take a little more time to lay such vegetables. It is better to put less pepper so that the cherry tomatoes do not turn out to be too hot. Alternate with greens in layers.
Ingredients:
- cherry - 2 kg;
- onion - 1 pc.;
- parsley - 2 branches;
- dill - 1 branch;
- cherry leaves - 2 pcs.;
- hot pepper - 15 g;
- garlic - 2 cloves;
- bay leaf - 2 pcs.;
- peppercorns - 5 pcs.;
- water - 1.5 l;
- vinegar - 2 tbsp. l.;
- sugar - 2 tbsp. l.;
- salt - 1 tbsp. l.
Cooking
- Chop pepper, garlic and onion.
- Put on the bottom with spices and herbs.
- Place tomatoes.
- Dilute salt and sugar in water.
- Add vinegar.
- Pour over the tomatoes, leave for 15 minutes.
- Boil, pour vegetables again.
- Roll up lids.
Pickled tomatoes with mustard in jars 
Another old recipe for connoisseurs of preparations - salted tomatoes in jars with mustard. Spices are added standard, but the brine has a little secret. Mustard can be put in ordinary, powdered, with it the tomatoes will be more tender. And the French in grains will give spicy notes and a specific aroma.
Ingredients:
- tomatoes - 2 kg;
- hot pepper - 0.5 pcs.;
- water - 1 l;
- garlic - 3-5 cloves;
- dry mustard - 10 g;
- dill - 3 branches;
- sugar - 50 g;
- salt - 60 g.
Cooking
- Place tomatoes in jars.
- Chop pepper and garlic.
- Add along with herbs and mustard.
- Dilute salt and sugar.
- Pour brine over salted tomatoes with mustard in jars.
- Roll up the lids, turn over.
- Cover until cool.
Salting tomatoes for the winter in jars with slices 
The workpiece is better saturated if you try the recipe for salted tomatoes in jars, cutting them into slices. Experienced housewives advise diversifying the taste with ginger, anise, star anise, but you should be careful with cloves and bay leaves, as they can clog the taste of the tomatoes themselves. Onion and garlic are cut into slices.
Ingredients:
- tomatoes - 2 kg;
- onions - 3 pcs.;
- garlic - 7 cloves;
- vinegar - 1 tbsp. l.;
- vegetable oil - 1 tbsp. l.;
- basil - 10 g;
- bay leaf - 2 pcs.;
- salt - 2 tbsp. l.;
- cloves - 3 pcs.;
- peppercorns - 6 pcs.
Cooking
- Cut tomatoes, onion and garlic.
- Lay out in layers.
- Pour boiling water twice for 15 minutes.
- For the third time, dilute salt, sugar, butter and spices in water.
- Pour vegetables with marinade, roll up.
Recipe for salted tomatoes in jars with basil 
Are very original yellow tomatoes because they have a different flavor. Hot chili peppers will help to add vigorousness, and vinegar will help to add sourness. salting yellow tomatoes in jars for the winter, it requires the same seasonings and spices, but it looks prettier on the table, has additional spicy notes.
Ingredients:
- tomatoes - 500 g;
- garlic - 2 cloves;
- chili pepper - 0.5 pcs.;
- basil - 2 branches;
- salt - 1/4 tbsp. l.;
- vinegar - 1 tbsp. l.
Cooking
- Put the basil and garlic cloves on the bottom.
- Pack in the tomatoes and chopped chili.
- Pour salt, pour boiling water.
- Pour in the vinegar.
- Sterilize salted tomatoes with basil in jars for 15 minutes.
- Roll up, turn over, cover until cool.
Today we make tomatoes for the winter without vinegar in jars according to the most proven and delicious recipes. The days are hot now. Concerned about replenishing the bins, we send every vitamin, every vegetable from the garden to jars and roll it up ... roll it up ... Remember your feelings when you open a blank in the winter according to a new recipe that has not been tested before?
How to make tomatoes without vinegar for the winter
Many people think that since preservation takes place without vinegar, then salted tomatoes are obtained. But no! Sunsets can be sweet, with sugar. By the way, tomatoes, especially well-ripened and red ones, are a good preservative. Therefore, take the choice of vegetables seriously - select the most ripe ones.
Recipes for tomatoes prepared without vinegar are not much different from ordinary ones, familiar options home cooking. But if there are good reasons for not using vinegar, my methods will work just fine. So that the jars do not explode and the tomatoes do not ferment, they put citric acid, mustard, various sour berries and fruits in them - this will secure the workpieces. In addition, additives, like tomatoes, have beneficial features, and an additional charge of health is provided to you.
Tomatoes in jars - a recipe with mustard
An extremely common recipe for harvesting tomatoes without vinegar in a hot way; in this case, mustard acts as a preservative.
The recipe is useful for harvesting tomatoes in halves in jars if too large specimens are caught. I have collected recipes that are incredibly helpful in this case.
You will need:
- Red sweet tomatoes - 1.5 kg.
- Garlic - 4 cloves.
- Apples, sour variety - half.
- Mustard - 1 tbsp. a spoonful of powder or grains.
- Allspice - 5 pcs.
- Sugar - 1.5 tbsp. spoons.
- Onion - 1 pc.
- Several umbrellas of dill.
- Black pepper - 10 pcs.
- Salt - 2 tbsp. spoons.
How to prepare pickled tomatoes according to this recipe:
- First, prepare the vegetables for canning: wash the apple, cut it in half, wash the tomatoes, peel the onion and cut it into quarters.
- Put the jars on the bottom onion, but not all, but half, and there is also half an apple. Then fold the tomatoes and add the spices.
- Pour boiling water into the jar and cover with a lid, let stand for 10-15 minutes to warm the vegetables.
- Drain the water back into the pot and cover the jar with a lid to keep the contents warm.
- Put sugar and salt into the drained water and bring to a boil. Just before boiling, put mustard in the pan.
- Pour the boiled brine over the tomatoes and start rolling.
Recipe for tomatoes with citric acid
My mother's favorite tomatoes, she always made a lot. The brine is amazingly tender, not too salty. We made them in liter jars to eat at a time. No spices were added. But the tomatoes turned out surprisingly, incredibly sweet and tasty.
It will take per liter of boiling water:
- Sugar - 2 tbsp. spoons.
- Salt - 1 tbsp. spoon.
How to pickle tomatoes in jars with citric acid according to this recipe:
- For salting, choose small fruits; it is more convenient to put them in a liter jar. Using large tomatoes, cut them in half. Prick each of the small tomatoes at the stalk with a toothpick; on larger ones, make several punctures.
- Put the vegetables in a jar and fill to the top with boiling water. When, after 10–15 minutes, they warm up, drain the water and, adding salt and sugar, let the brine boil again.
- Pour the boiling brine over the jars again, put a pinch of citric acid on the tip of the knife and quickly roll up.
- Leave covered with something warm until cool.
Sweet tomatoes without vinegar and sterilization
I bring to your attention a recipe for harvesting tomatoes without vinegar at all, and in addition, without sterilization. Do not be afraid to experiment with blanks, replace preservation in the usual ways, for example, close several jars of apples. It is advisable to choose fruits of an acidic variety, they are more suitable in our case. To preserve the workpiece, we will become a double hot fill.
You will need for a three-liter jar:
- Red tomatoes.
- Apples - 3-4 pcs.
- Sweet pepper - 1 pc.
- Parsley and dill - a small bunch.
- Sugar and salt - 50 gr. per liter of brine.
- Bay leaf - 2 pcs.
- Pepper - 10 peas.
How to cook tomatoes according to the recipe:
- Put a bay leaf, black pepper, sour apples cut into several pieces on the bottom of the jar. Lay the tomatoes and among them chopped large pieces pepper (be sure to remove the seeds and core). I sometimes put a small carrot for fun.
- Fill the jar with cold water, then drain it into a saucepan, you will know exactly how much water you need per jar. Bring water to a boil and cover until vegetables begin to warm through, about 15 minutes.
- Drain the water and boil it again. To make a brine, add salt and sugar. Pour into a jar and roll up.
According to this recipe, you can make winter harvesting tomatoes with any sour berry. Red currants, gooseberries, a handful of unripe grapes, cherry plums are well suited. Love variety? Put several types of berries at once. For flavor, in addition to parsley and dill, you can put a sprig of basil and mint - everything is in your hands, friends!
Tomato recipes:
Tomatoes with lemon and honey
The next, not quite familiar recipe, according to which you will get a winter harvest of tomatoes with honey, garlic and basil.
Take tomatoes in small sizes, the smallest ones, cherry tomatoes are ideal, then you can make a seam in small, liter and half-liter jars. About recipes, you can find out by going to the link.
You will need for a 3-liter jar:
- Tomatoes.
- Honey - 100 ml. liquid honey. Now it's fresh, this year, and there will be no problem, I think.
- Lemon - 2 pcs.
- Basil and cilantro - a small bunch.
- Red hot pepper - 1 small piece (optional).
- Garlic - 4 cloves.
- Sunflower oil.
- Salt - 1.5 tbsp. spoons.
How to make tomatoes without vinegar according to this recipe:
- Cut the tomatoes shallowly, along the skin, with a cross at the stem and make an additional cut on the side, 3 cm in size, to make it easier to remove the skin. Scald them with boiling water and immediately send to cold water seconds by 10-15. The peel comes off very easily and quickly.
- Put cilantro with basil on the bottom of the jar, add a piece of chili, cut along the cloves of garlic.
- Next, lay the tomatoes and pour the marinade.
- Prepare the marinade as follows: put honey, juice squeezed from lemons and salt in boiling water. Pour the boiling marinade into the jars and quickly roll up.
friends, ways winter preparations I've been collecting for a very long time, and I'm not going to stop. If you have interesting and unusual recipes for rolling tomatoes without vinegar, be sure to share, take your time, and I will kiss you for it. Well, I won’t kiss, of course, but in return you will receive all the secrets, and there are a lot of them. With love… Galina Nekrasova.
Video with unusual recipes for harvesting tomatoes
