Recipe for the winter from last year's canned tomatoes. Cherry leaf option

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

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

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

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

Ingredients for a 3 liter jar:

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

Cooking:

My tomatoes, we select the fruits of medium size. Preparing spices, dill, Bell pepper, onion, celery, garlic.

Preservation of tomatoes step by step

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

Fill the jar with tomatoes.

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

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

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

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

Cooking:

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

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

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

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

Canned tomatoes for the winter. Delicious recipe with red currant

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

Cooking:

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

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

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

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

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

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

Bon appetit!

Pickled green tomatoes with mustard

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

Cooking:

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

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

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

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

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

Adding the most intriguing ingredient to tomatoes - spicy mustard. She will perfectly complement her burning taste all the spicy ingredients will refresh the dish and make it spicier. Mix.

Squeeze the garlic, mix again.

Add any fresh herbs. Mix with greens.

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

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

Bon appetit!

Tomatoes for the winter in their own juice

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

Cooking:

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

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

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

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

The resulting mass is filtered through a fine metal sieve.

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

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

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

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

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

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

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

Cooking:

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

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

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

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

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

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

Canned tomatoes for the winter with bell pepper

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

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

Cooking:

Wash all ingredients well.

Chop the greens, peel the garlic and onion.

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

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

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

Canned tomatoes for the winter

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

Cooking:

We take selected tomatoes.

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

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

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

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

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

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

Cooking:

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

We lay the bay leaf and dill.

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

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

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

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

Bon appetit!

Pickled Tomatoes "Lick Your Fingers"

No wonder this is the name of the recipe - “Lick Your Fingers” tomatoes have a completely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Having tried these canned tomatoes and onions in the winter, you will lick your fingers!

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

Cooking:

Wash tomatoes thoroughly.

Peel the onion and cut into rings.

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

Finely chop the greens.

Peel the garlic, cut into large cloves.

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

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

And so on until the entire jar is full.

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

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

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

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

Canned tomatoes for the winter in jars

Ingredients for a 2 liter jar:

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

Cooking:

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

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

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

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

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

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

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

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

Canned Tomatoes with Carrots and Onions

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

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

Cooking:

Cut carrots into strips or grate on a Korean grater.

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

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

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

Harvesting for the winter is the best grandmother's recipe

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

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

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

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

If you like to make preparations from vegetables for the winter, then be sure to pay attention to tomatoes. These wonderful vegetables can be salted and pickled separately (both green and red), can be added to assorted vegetable rolls, and you can also prepare tomato juice at home in salads, lecho, adjika. There are so many recipes for winter preparations from tomatoes that you can list them for a very long time. Better not waste time, but start harvesting for the future delicious seamings from tomatoes. Simple and detailed recipes with step by step photo collected in this collection will help you, whether you are a beginner or already a home canning pro.

Selected recipes for harvesting tomatoes for the winter

The best tomato recipes with photos

The last notes

cooking today spicy salad from zucchini - delicious homemade preparation, easy to prepare and accessible to everyone. To prepare it for the winter, you do not need much time. zucchini salad It has a sharp and, at the same time, delicately sweet taste.

Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This rich in vitamin With organic acids, minerals, vegetable culture surpasses other gifts of nature in the number of preservation methods. Consider the most delicious recipes harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, fast, useful! The test of time has passed wooden barrels, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to diversity when harvesting vegetables for the winter.

To obtain delicious preserves, use these secrets:

When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
Do not mix when preserving. different varieties or tomatoes that are very different in size from each other.
For salting, use medium or small tomatoes, and make tomato juice from large ones or preserve them in slices.
Prick the stalks with a wooden stick or a toothpick to prevent cracking.
You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for preservation.
Before canning vegetables, thoroughly wash liter glass jars, sterilize with lids for at least a quarter of an hour.
On preparatory stage of any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
Use vinegar, aspirin, brine with citric acid, in rare cases, as preservatives for homemade preparations.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat at the dinner table - small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps to preserve them appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for harvesting (per liter jar):

600 g cherry;
1 PC. pepper (Bulgarian);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 leaves of lavrushka.

We prepare the marinade based on 1 liter of water:

25 ml of vinegar (table 9%);
2 tbsp. spoons of spices (sugar, salt).

The process of making pickled cherry tomatoes:

In a sterilized glass container put two cloves of garlic, allspice, chopped herbs.
Cherries punctured in the stalk area should be placed in a jar, starting with larger fruits. Shift the fruits in layers with lavrushka, bell pepper to the very top.
Boil the marinade by adding water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the pot and boil again.
Boil the marinade, pour the vinegar into a jar of cherry tomatoes, then roll up the lid.
Turn the preservation over, put it on the lid, wrap it with a warm cloth until it cools completely.
Pickled cherries have a sweet and sour taste, and you will be able to taste them in a few weeks.

Salted tomatoes in a cold way without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. cold ambassador will require some free time, but when the time comes to try salting, you won’t want to break away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (based on a liter jar) provides for the presence the following ingredients:

500 g of tomatoes;
15 g of salt;
2 cloves of garlic;
30 ml of vinegar (table 9%);
500 ml of water;
1 st. a spoonful of sugar;
greens (dill umbrella, celery);
3 peas of pepper (allspice, black);
1 aspirin tablet;
spices (to taste);

Step by step process salting tomatoes in a cold way:

Put greens, peppercorns, garlic, parsley, etc. into the prepared glass jar.
Fill the container with whole, ripe fruits, stacking them tightly to each other.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
Crush an aspirin tablet, pour it into a jar on top so that the homemade preparation does not become moldy.
Close up tomatoes nylon cover, put until ready and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If pick up good recipe, according to its taste, such an option home preservation will be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe suggests that salted green tomatoes are preserved. cold filling. Even tap water works for this.

Ingredients:

0.5 kg of green tomatoes;
1 st. a spoonful of salt (coarse grinding);
500 ml of water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, mix thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, pour brine (without sediment).
Lastly, mustard is poured into the homemade preparation, after which the ambassador is closed with a lid, leaving it for storage in a cold place.

canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, fragrant. Rolling a tomato in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g red, ripe tomatoes;
half an onion head;
20 ml of vinegar (table 9%);
700 ml of water;
30 g of sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Preservation process:

Put spices in a sterilized glass container at the bottom.
Lay the tomatoes tightly on top, adding chopped tomatoes as the jar fills up. onion.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot of brine from the stove, pour in the vinegar.
Pour the tomatoes with the resulting marinade. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and put them upside down until they are completely cool.

Pickled tomatoes, like barrel

In fasting or even as a dish of the festive table, the table will be decorated pickled tomatoes. A recipe that will allow you to taste tomatoes like a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade preparation in glass jar. If you do not know how much salt per 1 liter jar of tomatoes, whether to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml of water;
1 st. a spoonful of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Cooking:

Cut the stem off the tomatoes. This must be done carefully and shallowly.
Put dill, celery, garlic, tomatoes in a pickling container (place with the removed stalk up).
Prepare the brine by boiling water with spices, let it cool a little, pour it into a jar of tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If the acid pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The tomatoes will be ready the next day.

Tomato salad "Lick your fingers"

Harvesting tomatoes for the winter caring hostesses prefer even in the form of salads. Unforgettable taste is combined with special aesthetics, because for such preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared according to simple recipe but preparation will take some time. But the result will please, and in winter such a salad will be in great demand.

Ingredients:

400-500 g of tomatoes;
3 cloves of garlic;
1 head of onion;
greens (dill, parsley) to taste;
25 ml of oil (vegetable);
25 g sugar;
300 ml of water;
15 g of salt;
2 leaves of lavrushka;
40 ml of vinegar;
2-3 peas of pepper (black, allspice).

Cooking:

Greens, onions, garlic cut. Put in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, pepper residues, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Set to sterilize for about a quarter of an hour, then roll up.
After that, turn the home preservation over, let it cool, put it away for storage. Tomato salad for the winter You're ready to lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for preparing assorted valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes and cucumbers into large jars, but liter ones will work too. Following the recipe, follow a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

300 g of cucumbers, tomatoes (as an option, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g of salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step by step cooking recipe:

Cut off the tips of the cucumbers, soak in cold water for a couple of hours.
Cut horseradish, carrots, sweet peppers, onions.
Dill, black peppercorns, garlic lay on the bottom, from the top layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
pour boiling water, leave for five minutes, drain the brine into a saucepan, where to add spices. Boil the marinade, pour back into the jar.
Lastly, add the essence, roll up with a tight lid, turn over, leave to cool completely.
Preservation assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify home-made preparations for the winter with a preservation recipe from chopped tomatoes? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of harvesting tomatoes in their own juice or sliced \u200b\u200btomatoes are the most suitable recipes. lovers spicy snacks the second method will do.

How much vinegar per liter jar? Is it necessary to use it during conservation, if there is a desire to salt the tomatoes not whole, but sliced? in different step by step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enamelware or even in a package - all twist options are worthy of implementation.

Preserving tomatoes for the winter delicious vegetables can be cooked according to different recipes. Classic variant such canning, this is a separate preparation of the marinade and whole tomatoes in three-liter jars, which are filled with this tomato.

In this article, we offer not only classic ways preserved tomatoes, but also dried vegetables and other interesting interpretations. Great amount cooking methods allows you to get a variety of assortments in the pantry, which will make the winter tasty and healthy. More can be done.

without vinegar

For those owners who care about maximum healthy eating, a recipe for canning tomatoes for the winter, very tasty, without vinegar, will be useful. Such tomatoes will turn out to be incredibly useful, without hyperacidity. But for conservation, only ripe, not soft fruits are selected. Yellow tomatoes are perfectly preserved in this way.

What do you need:
3 kg of tomatoes;
Four cloves of garlic;
Three branches of dill;
Six leaves of cherries and currants;
Seven peas of pepper;
One and a half tablespoons salts;
Two from the floor. st.l. Sahara;
Water (how much is included in the jar);

You can start canning tomatoes in this way during the ripening season, when vegetables are as healthy and affordable as possible. Rinse jars and lids first, then sterilize and dry. You can do the tomatoes, which should be washed. Peel the garlic, prepare herbs and spices separately.

Put greens and garlic into each already prepared jar, then tamp the tomatoes to the very top of the jar and pour boiling water over the vegetables. Cover the jars with lids and leave for a quarter of an hour. After this time, drain the water into a saucepan, and pour the tomatoes with fresh boiling water. Bring the water to a boil and, when the water is drained a second time, pour this brine.

Just do not forget, first dissolve sugar and salt in brine. Leave the seaming for another quarter of an hour, then pour the pan again. Boil the brine for a couple of minutes and pour into a jar, immediately roll up and turn upside down to cool completely. When the jars have cooled down, store them in a cool place.

Advice! If you store jars with such a seaming, it turns out only in a room with room temperature, then before blocking, a couple of crystals of citric acid should be thrown into each jar. Such a trick to allow tomatoes to be stored at least at a temperature of 30 degrees Celsius.

Classic recipe

When it comes to the preservation of tomatoes for the winter itself, I want to make a couple of jars classic seaming. Therefore, such a traditional method, beloved since childhood, cannot be ignored.

What you need (for a 3 liter jar):
Red tomatoes to fill the jar to the top;
A few currant leaves;
One piece of horseradish;
Several cherry leaves;
Three dill umbrellas;
Two laurels;
A dozen black peppercorns;

For brine (per liter of water):
A tablespoon of salt and the same amount of sugar;
A tablespoon of vinegar 9%;

Rinse vegetables and herbs thoroughly, set aside to dry. At this time, rinse and sterilize the jars. Put chopped garlic and herbs, spices on the bottom. Put the tomatoes to the top and pour boiling water. Let stand 15 minutes. Then drain the water into a saucepan, bring to a boil and pour over the tomatoes again. The third time, draining the water, pour the prepared brine over the tomatoes. Cork jars, let cool upside down, and then transfer to a place of permanent storage.

Dried tomatoes

If needed great option canning tomatoes for the winter, very tasty without sterilization, we offer you to consider the amazing and currently very popular sun-dried tomatoes.

What do you need:
Tomatoes;
Three parts pepper, three parts salt and five parts sugar;
fresh garlic;
fresh basil;
natural olive oil;
Balsamic vinegar;

Take tomatoes with a minimum juice content. Cut them into two halves or smaller. Separately, mix pepper and salt, sugar. Spread the tomatoes on a baking sheet, sprinkle generously with loose mixture. Send the tomatoes for five hours in the oven, setting the temperature to 125 degrees.

At this time, finely chop the garlic and basil. Pour fresh vegetables olive oil. Tomatoes, after five hours, remove from the oven, mix with a mixture of garlic and basil, arrange in jars. Drop a few spoonfuls into each jar balsamic vinegar. Send to refrigerator for storage.

With citric acid

Another option for preserving tomatoes for the winter, delicious with citric acid. Citric acid is an excellent substitute for vinegar, and this seaming is considered more beneficial for those who suffer from various problems with the gastrointestinal tract.

What do you need:
Two kilograms of red tomatoes;
Three dill umbrellas;
A couple of leaves of laurel;
Pea allspice;
A leaf of horseradish;
Three dried cloves;
Half a head of garlic;
Half shavings hot pepper;
A tablespoon of salt for a 3-liter jar;
A small spoonful of citric acid;

Banks pre-sterilized and dried. Rinse the tomatoes, remove the tails. Arrange herbs and spices in jars. Boil water for pouring in kind and pour into jars. Leave the tomatoes for 20 minutes, then drain the water and bring to a boil a second time. The second time, leave the tomatoes for 20 minutes, pour the water back into the pan.

Next, drain the water and bring it to a boil again, but this time add salt and sugar to it, citric acid. This will already be a marinade, the bay of which is tomatoes, it will be possible to roll vegetables. It is important to add citric acid to the main products only before conservation itself, so that it does not end up being useless.

Tomato canning

The harvesting period is always a responsible event, since it is during this period that it is necessary to take care of what will be on the table all winter.

Zealous hostesses strive to foresee all the nuances and prepare the fruits of the harvest so that it is both tasty and healthy. Fortunately, there are a thousand recipes that have delighted with their taste for more than one year.

Useful properties of tomatoes

Tomatoes have unique properties. Their positive action allows:

Render beneficial effect on the cardiovascular system.
Lower cholesterol levels.
Destroy and prevent sticking of blood platelets.
Have a large number of antioxidants.
Prevent the development of osteoporosis.
They have anti-cancer properties.
Indicated for obesity and low metabolic process.

Before you start harvesting, be sure to prepare the fruits - wash them and sort them. If you mix different varieties and different levels of ripeness in one container, you get porridge. Also, do not preserve tomatoes of different sizes.

Preservation is possible both with and without the peel, but if without, the tomato is blanched, and in order whole vegetable not cracked, it is pierced at the stem.

It is also worth sorting the tomato by integrity - the tomatoes must be whole.

It is necessary to say about salt. Some find it very useful to add to conservation sea salt. However, in practice, this is not relevant, since such conservation is not always “worth it”, and it is difficult to choose the right ratio of such salt, due to the dishonesty of manufacturers.

When added to a jar of horseradish oak leaves, cherries and currants, it increases palatability product, and also makes seaming crispy, stronger, etc.

important to say- the more spices, the better.

How to choose and prepare a product?

The hostesses know why it is important to carefully select the fruits, because one poor-quality tomato will ruin the entire jar.

Therefore, it is necessary to choose tomatoes that have:

Form.
Elasticity.
There is fine graininess.

The tomato should be mature enough - for seaming, not have green areas.

Important: select the fruit by smell, since the absence suggests that such a crop was created as a result of selection on the contrary - for endurance, and not for the benefit and quality of taste. They have a hard and thick skin, no seed chambers, and the core will be fibrous and green.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

Allows increase yield by 50% in just a few weeks of use.
You can get good harvest even on low-fertility soils and in adverse climatic conditions
Absolutely safe

How to prepare banks?

The first rule of successful preservation is carefully sterilized jars. Initially, they are washed with soda, then heated. Thus, the negative flora is completely killed in them.

It does not matter how the sterilization will be carried out, it is important that the jar is perfectly clean.

Before rolling anything, the container must be prepared. Thoroughly wash all jars, and then sterilize, thereby removing the remnants of microorganisms and detergents.

Banks must be inspected for chips and damage. Sterilization can be carried out in several ways:

For a couple. To do this, you need to put a jar over boiling water (water is drawn into the pan, and a sieve is placed on top) and hold each for minutes. After - put the container on a towel to cool.
On the water. To do this, a wooden board is laid out on the bottom of the pan, jars are laid out on top, with an interval between them. Banks must be completely in the water. Boil them for a couple of minutes.
On a steamer. The method is quick and easy, since the container must be laid out in a double boiler and the appropriate mode must be turned on.
In the oven. 15 minutes at 160 C.
IN microwave oven. 15 minutes at 700 watts.

Note! After all the jars are sterilized, corked, they must be turned upside down, wrapped in a warm blanket. Cooling home preservation should occur gradually so that there is no temperature drop.

Preserving tomatoes for the winter - recipes

First of all, for conservation, everything must be prepared in advance. Eg:

Prepare cooking utensils.
Wash fruits thoroughly.
Prepare onions, peppers, carrots, herbs, spices.
When rolling to the bottom of the preservation container, line with chopped onions, carrots, peppers, and several branches of greens. Then make a bookmark of vegetables and fill everything with boiling water for 30 minutes.
Prepare a brine from 3 tbsp. spoons of sugar, 3 tbsp. tablespoons of vinegar and 2 teaspoons of salt, diluted in 1.5 liters of water.

Canned tomatoes without sterilization

To prepare a tomato according to this recipe, you need:

tomatoes;
spices (pepper, horseradish, dill, bay leaf, leaves of fruit trees);
marinade - 60 gr. salt, 120 gr. sugar, 5 g of vinegar.

Cooking:

Previously, the jar is poured with boiling water, then spices, tomatoes are laid out without liquid and boiling marinade is on top.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Canned tomatoes with garlic

Tomatoes prepared according to this recipe are extraordinarily tasty. For their preparation it is necessary:

2 kg tomato;
garlic;
vinegar;
For brine - 60 gr. salt, 120 gr. sugar, 1 liter of water, black pepper, cloves, currants, dill..

Cooking:

Everything is thoroughly washed, the stalk is cut out, garlic is inserted into each of the tomatoes, everything is carefully laid out in a container.

After laying, the jar is poured with boiling water for 10 minutes. After - the water is drained and the brine is poured, 30 gr are placed on top. vinegar in each container. Once sealed, the jars are turned upside down.

Sweet tomatoes for the winter

spicy, extraordinary delicious tomatoes can be prepared according to this recipe for a 3-liter container:

tomatoes;
bell pepper - 3 pcs.;
garlic;
chilli;
onion 4 pcs.

Marinade:

water - 1.5 liters;
salt 60 gr;
sugar 150 gr.;
black pepper and bay leaf - 6 pcs.;
vinegar - 60 gr.

Cooking:

Put everything in a container, keeping the order from the bottom - onions, peppers, spices, tomatoes. Then, pour boiling water for 5 minutes, drain. In parallel, prepare the marinade and pour it into boiling jars. At the very end, add vinegar.

halves of tomatoes

Everyone's favorite recipe - halves, will not only great addition for a winter dinner, but also a great appetizer or main course on holiday table. This recipe requires the addition of vegetable oil, which makes it extraordinary.

To prepare such tomatoes, you need to prepare:

parsley,
basil,
garlic,
bulb,
spices - pepper, bay leaf, 1 tablespoon of sugar, salt, vegetable oil, vinegar and 1 teaspoon of salt.

Cooking:

First, the layout is done - spices, herbs, and then tomatoes - cut in half. It is not necessary to invest them too tightly, but not loosely either.

Salt and sugar, oil and vinegar are poured into each container, everything is poured with boiling water. First, the jars are covered, boiled in boiling water for up to 20 minutes and canned immediately upon delivery.

Tomatoes in their own juice

Tomatoes prepared according to this recipe are incredibly tasty, as they have both sourness and a pleasant spicy aroma. Despite the high cost of such a recipe - after all, it is necessary to prepare tomato juice earlier for it, the recipe still deserves attention.

For this workpiece, you need to prepare:

3 kg tomato - for juice;
3 kg tomato for seaming;
spices - dill, parsley, peppercorns.

Cooking:

Squeeze the tomatoes in a juicer and digest them with spices, salt and sugar at the rate of a tablespoon per liter.

Put the tomatoes for seaming in a jar, add 2 pcs. pepper, pour boiling water for 20 minutes. After - drain the water, and instead of it, tomato juice is poured. Cover everything and roll up.

Tomatoes with mustard

Not less than interesting recipe with mustard. Such conservation will be a real find.

To prepare a tomato in this way, it is necessary to prepare a brine - boil water, adding sugar and salt there at the rate of 30 grams per liter. Then put the tomatoes in a jar, add pepper and garlic, pre-chopped. It is also necessary to lay out dill, spice seeds, 10 grams of dry mustard.

Everything is poured with a boiling solution, corked and laid out under a warm blanket for 15 hours.

The end of the summer season - the beginning of autumn, the time when everyone begins active work on harvesting. What methods are not used - from conservation, to pasteurization and fresh preparations. Each method has its own history and adherents.

Note! Homemade preparations are a great treat for both family and guests. Regardless of the recipe chosen, tomatoes harvested in the fall are wonderful.

Salted, canned, pickled or lightly salted - tomatoes are unbeatable. Choose any of the proposed recipes - and the deliciousness that will be on the table will certainly please you with its taste.