Tomatoes for the winter. Canned sweet tomatoes

Marinated tomatoes do not need advertising. Every housewife who prepares for future use has her own favorite recipe such tomatoes. They can be made spicy, sour, sweet. It all depends on the spices and herbs that were added to the jar during canning.

Marinated tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, fried soup, from canned green tomatoes They cook rassolnik and solyanka.

Pickled tomatoes store better than cucumbers. Due to their natural acidity and the addition of vinegar to the marinade, they have virtually no bombing. But still, this type of preparation requires careful fulfillment of all requirements.

Marinated tomatoes: subtleties of preparation

Tomatoes of any degree of ripeness are suitable for canning: red, pink, brown and even green. They must be strong, without damage or dents. It is advisable to use fleshy varieties of tomatoes with thick skin, then the fruits will heat treatment will not burst, and will not become soggy during storage.
Because of large quantity Tomatoes are not soaked in juice before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skins of the tomatoes do not burst when pouring boiling water over them.
For pickling tomatoes, use a classic bouquet of spices: dill, parsley, celery, basil, and Bay leaf, garlic, pepper, horseradish. To improve the taste, add bell peppers, cucumbers, and onions along with tomatoes. bell pepper wash, cut in half, remove the seed chambers along with the seeds. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onion peel, wash, sometimes blanch for 2 minutes. The greens are sorted out, yellowed and rotten branches are removed, and thoroughly washed in several waters.
The safety of pickled tomatoes largely depends on the cleanliness of the container. The jars must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid in which water is boiling. Liter jars can be baked in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pan of water for 3-5 minutes.
Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you pack the tomatoes tightly, you will need about half the volume of the jar. That is, you can put 0.5-0.6 kg of tomatoes in a liter jar, 1.1-1.2 kg in a two-liter jar, and 2-2.1 kg in a three-liter jar. But this depends on the size of the tomatoes and their shape.
To calculate the amount of marinade pouring, you need to place the prepared tomatoes in sterile jars along with spices and herbs. One jar will require marinade in half the volume of the container. A little water (200 ml per 1 liter jar) is added in case of spillage when pouring tomatoes, since the jars are filled with marinade so that it spills a little over the edge.
To measure the amount of water for the marinade more accurately, place the tomatoes with spices in jars and pour cold water. Then close the jar nylon cover with holes and pour the water into a measuring container. This is what they do with all banks. Then add a little water in reserve and add sugar and salt to this water. The remaining marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
Tomatoes are filled with marinade to the very edge of the jars so that there is as little room for air inside as possible. The fact is that acetic acid Although it is a preservative product and inhibits the activity of many microorganisms, it is easily destroyed by mold fungi that multiply in the presence of air.
It is recommended to add vinegar to the jar just before sealing. It is advisable to use vinegar essence, because such canned food is of higher quality and is stored better.
Pickled tomatoes can be preserved both with and without sterilization, using double or triple fill. In the latter case, sanitation rules must be followed more carefully.

Tomatoes marinated in liter jars

Ingredients (for 10 liter jars):

tomatoes – 5.5-6 kg;
horseradish – 4 g;
green dill – 10 g;
dill seeds - a pinch;
parsley, celery – 5 g each;
red capsicum – 1.5 g;
bay leaf – 0.5 pcs.;
garlic – 2-3 cloves;
tarragon – 1.5 g;
marinade filling – 4.5-5 l.

For the marinade (per 1 liter of water):

salt – 50 g;
sugar – 40 g;
vinegar essence 70 percent – 20 ml.

Cooking method

Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. You don’t need to prick hard tomatoes: they won’t burst.
Wash the greens. Let the water drain.
Prepare sterile quart jars and lids.
Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
Pour it over the tomatoes in the jars.
Before adding the essence, decide what kind of tomatoes you want in the end: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water to the hangers of the cans. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Canned pickled tomatoes: recipe one

Ingredients (for 1 liter jar):

tomatoes – 500-600 g;
table vinegar 5 percent - 3-4 tbsp. l.;
onions – 1 small onion;
garlic – 1 clove;
black pepper – 3 peas;
cloves – 2 buds;
bay leaf – 1 pc.;
dill, basil, tarragon, celery – 15-20 g.

For the marinade (per 1 liter of water):

salt – 2 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method

Select tomatoes of similar size and ripeness. Wash in cold water, immediately removing the stem.
Prepare sterile jars with lids.
Pour vinegar into each jar and add all the spices. Then add the tomatoes. Greens can be distributed between the fruits.
To fill, pour water into the pan, add salt and sugar. Boil for a few minutes. Pour the hot marinade over the tomatoes. Cover the jars with lids.
Place in a saucepan with hot water. Sterilize in boiling water for 8 minutes. To prevent water from getting into the jars, it should only reach their hangers.
Remove jars from water and seal immediately.
Turn them upside down and cover them with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

tomatoes – 1.1-1.3 kg;
garlic – 5 cloves;
medium-sized onion – 1 pc.;
black peppercorns – 6 pcs.;
bay leaf – 2 pcs.;
dill - 2 umbrellas;
celery – 1 sprig;
horseradish - 1/4 sheet.

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar essence 70 percent – 1 tsp.

Cooking method

Select tomatoes of the same size. Wash them by tearing off the stems.
Pack tightly into sterile jars. Place spices and spices between them.
Fill the contents of the jars with boiling water. Wait 20 minutes. Place a nylon lid on the jar with holes through which pour this water.
Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Add salt and sugar. Boil for 5-10 minutes. Pour the boiling marinade over the heated tomatoes. Add essence.
Seal the jars with lids. Turn them upside down and wrap them in a blanket. Leave until completely cool.

Sweet marinated tomatoes

tomatoes – 2-2.2 kg;
bell pepper – 1 pc.

water – 1.5-1.6 l;
salt – 60 g;
sugar – 150 g;
9 percent vinegar - 2 tbsp. l.

Cooking method

Select ripe tomatoes. Wash them and remove the stems.
Wash the bell pepper, cut in half, remove the seeds. Cut into slices lengthwise.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Distribute the pepper between them.
Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
Close the jar with a nylon lid with holes (or one specially purchased at the store). Drain the water through them into the pan. Add salt and sugar as required. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour it over the tomatoes.
Cover with sterile lids and seal tightly.
Turn it upside down, wrap it in a blanket, and leave until completely cool.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

tomatoes – 2 kg;
hard, ripe apples – 1-2 pcs.;
sweet bell pepper – 1 pc.;
parsley - 1 sprig.

For the marinade:

salt – 1 tbsp. l.;
sugar – 5 tbsp. l.;
vinegar essence – 1 tsp.

Cooking method

Select medium-sized, oblong-shaped tomatoes. Wash in cold water, remove the stems.
Wash the apples. Cut in half and remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, place them in slightly acidified water.
Wash the pepper, cut in half, remove seeds. Rinse the parsley under running water.
Prepare sterile jars. Wash the lids with soda and boil for 5 minutes in water.
Place tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour boiling water over the tomatoes and let sit for 5-10 minutes.
Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes and then pour it over the tomatoes.
Seal immediately with sterile caps. Turn the jars upside down and cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

green tomatoes– 2-2.2 kg;
garlic – 1 head;
carrots – 0.5 pcs.;
bell pepper – 1 pc.;
parsley - 1 sprig;
black peppercorns – 10 pcs.

For the marinade:

water – 1.5 l;
salt – 1.5 tbsp. l.;
sugar – 0.5 tbsp;
vinegar 6 percent - 4 tbsp. l.

Cooking method

Select green tomatoes of the same size. You shouldn’t marinate the small ones too much, because they can become bitter. The best way to preserve tomatoes light green color, which are already about to turn pink. Wash them in cold water while removing the sepals.
Divide the garlic into cloves and peel off the husks. Wash under running water. Cut into slices.
Peel the carrots, wash them, cut them into slices.
Wash the bell pepper, cut in half, remove the seeds. Cut into wide strips.
Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
Prepare sterile three-liter jars. Place carrot slices and peppercorns on the bottom. Fill the jar with tomatoes. Place strips of pepper and parsley into the voids.
Pour boiling water over the tomatoes, cover with lids and let sit for 25-30 minutes.
Prepare the marinade. Pour enough water into the pan, add salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
Pour the water from the cans of tomatoes through the lid with holes, and instead pour in the boiling marinade.
Close the jars with sterile lids and seal immediately. Turn it upside down, wrap it in a blanket, and cool.

Marinated tomatoes for the winter: recipe with photos

List of ingredients for 1 liter jar:

500-600 g tomatoes.

For 1 liter of marinade:

50 g salt;
25 g sugar;
3 tbsp. vinegar 9%;
a couple of cloves of garlic;
5-6 peas of allspice and black pepper;
Bay leaf.

Preparation:

1. Sort through the tomatoes, choose dense, strong fruits; they should not be overripe, but only ripe or slightly underripe. Wash thoroughly with running water, remove the tails.

2. Wash the jars thoroughly and sterilize them by placing them over a pan of boiling water. Dip the lids into boiling water for a few seconds. Place a bay leaf (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar) into the jars.

3. Fill the jars with tomatoes to the very top, compact them tightly so that later there is not too much empty space in the jars.

4. Pour boiling water over the vegetables in the jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the cans into a saucepan, add salt, sugar, place on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Pour boiling brine over the tomatoes in jars and seal with sterile lids. Place the tomatoes, marinated for the winter, with their lids down and wrap them in a blanket until they cool completely.

The calendar summer is smoothly moving towards the end, and the season of various seaming and preservation is in full swing. In fact, canning is a special process, thanks to which you can preserve everything. beneficial features vegetables and store them for quite a long time. Tomatoes occupy a special place in canning vegetables. First of all, this is due to the fact that canned tomatoes can act as independent dish in the form of appetizers, but also to complement main courses. The fruits also contain fiber and pectin substances, acids, potassium, calcium, sodium, a significant amount of vitamin C, iron and magnesium, therefore winter period canned tomatoes will provide vitamin support to the body. In addition, tomatoes contain a sufficient amount of water, and “fashionable” freezing will only spoil their taste and appearance, That's why experienced housewives this way of storing it healthy vegetable don't practice.
We offer you a recipe for delicious canned tomatoes for the winter, and we’ll also tell you what to do if the can of preserved food is swollen.

Taste Info Tomatoes for the winter

Ingredients

Ripe tomatoes – 2-3 kg.
Sweet pepper – 0.5-1 kg.
Hot pepper – 1-2 pcs.
Garlic – 3-4 heads,
Dried or fresh herbs(dill umbrellas, horseradish, currant leaves, cherries, tarragon) - 1-1.5 bunches.
Marinade for 1 liter of water
salt - 1 tbsp.
sugar – 1.5 tbsp.
vinegar 9% - 2 tbsp.

How to make delicious canned tomatoes

You should take time to select and sort tomatoes for canning. The fruits should be small in size, and their surface should be smooth, without any defects (cracks, dents, etc.). Canning technology involves the use of tomatoes of different degrees of ripening (red and pink, green and brown). Tomatoes should be washed and dried well.

Wash the sweet peppers well, remove the seeds and cut into small pieces or just into four pieces if the peppers are not large.

Peel the garlic from lushpa, and cut the hot pepper pods into rings along with the seeds, if you don’t want to get spicy tomatoes, then you don’t have to add the pepper; if you want it to be slightly spicy, you can remove the seeds.

You also need to add the necessary herbs to the pickles; a good spicy bouquet will impart all its aroma to the tomatoes if it is chosen correctly. For pickling, you can use dry or fresh leaves horseradish, cherries, black currants, tarragon and dill umbrellas. First, the grass should be washed well, dried and cut into pieces.

We wash the jars in advance, detergents It's better not to use, just rub them baking soda and rinse well under running water. Next, the jars need to be sterilized by steam; they must be completely covered in steam, drained and dried.

Fill the jars with vegetables and herbs, do not add too many spices. Enough for two leaves of cherries and currants, a couple of dill umbrellas, a sprig of tarragon and a couple of pieces of horseradish for 3 liters. jar.

Pour boiling water over the tomatoes, cover with a lid and set aside until completely cool.

Using a special lid for liquid, drain the cooled brine. Using a liter measuring cup, measure out the amount of liquid.

Bring the brine to a boil and add 1 liter. water, add 1 tbsp salt and 1.5 tbsp sugar. Pour vinegar directly into the jar - 2 tbsp. for 1l. Fill the tomatoes with hot brine again, roll them up and wrap them in a warm blanket, placing the jars on the lids. Delicious canned tomatoes with garlic and herbs are ready.

Every housewife has had it happen at least once that you rolled up a pastry with tomatoes, cucumbers or something else, and after 2-3 days the lid swelled and swelled. This suggests that such jars will not last until winter and within a couple of more days the lids will come off. I really feel sorry for my work and products, but what to do if this happens? For 2-3 days, nothing happened to the tomatoes in the jar; of course, you can hardly eat them, since they have not yet been salted, but putting them into a borscht dressing is just the thing! It's very easy to do. It is enough to remove all the skin from the tomato and remove the green part from the tails. Beat the tomatoes and peppers from the cans (no need for garlic) with a blender, add salt to taste and boil thoroughly for 15-20 minutes. This is how it turns out good tomato dressing for preparing borscht.

Teaser network

Recipe No. 2. Very tasty tomatoes for the winter

Once again, the time has come for housewives to prepare preserves for the winter. Although they make us happy store shelves diversity canned vegetables, berries and fruits, but they cannot be compared with home supplies. And it's not just a matter of special recipes, and also in the mood with which the treasured jars of tomatoes, cucumbers and jam were prepared.

Probably every housewife feels satisfaction from her work; she lovingly puts the gifts of the earth and sun into jars. And even if you collapse from fatigue after hours spent in the kitchen, the results of your labor are still pleasing, which will invariably be reflected in the taste.

And it’s especially pleasant to taste the treasured fruits in winter with potatoes while the wind howls outside the window, under snowfall and blizzard. Therefore, we remember that a summer day not only feeds the winter month, but also gives a particle of its warmth in a jar of sunny tomatoes.

Ingredients for a liter jar:

Preparing delicious canned tomatoes for the winter

To make the best use of time, let's start preparing canned tomatoes by preparing the marinade. For a liter of water we need to take one spoon of salt, one of sugar and we also need one spoon of vinegar. Let's try to immediately determine how much marinade we need. We count like this. If your jar is optimally filled with tomatoes, then you will need 2 times less water than would fit in an empty jar. That is, on three liter jar You will need about one and a half liters of marinade. We put the marinade to boil, and during this time we will deal with the tomatoes.

Sterilize the jars, wash the tomatoes and remove the stems.

Place chopped garlic cloves, onions and carrots, cut into slices, at the bottom of the jar. Add peppercorns, cloves and bay leaves. Fill the jars with tomatoes.

During this time, the marinade will be prepared. Fill the jars with tomatoes with marinade.

Cover with boiled lids. Now we need to sterilize the jars of tomatoes. In a deep saucepan, heat the water to a temperature of approximately 60 degrees, and place a stand on the bottom. We place a can of tomatoes on the stand. The temperature in the jar and in the pan should be approximately the same so that the jars do not burst.

We sterilize liter jars for about 10-12 minutes from boiling water. We take it out, roll it up with a key or twist-off lids. Turn over and leave until the jars have cooled. Can be stored in normal apartment conditions.

One of the most popular types of preparations for the winter. - this is one way to preserve a piece of summer for the whole year. Plus, it's really delicious. There are ways to preserve great amount. I am sharing with you a recipe that I use myself. The recipe is given for a three-liter jar. But, to be honest, I almost never make blanks in these sizes. I roll tomatoes into 1.5 liter jars. If the tomatoes are small, then I use liter ones. Calculating the number of products is quite simple. For a 1.5 liter jar, spices and herbs should be divided in half, for a 1 liter jar - divided by 3.

After describing the preparation of tomatoes, you will find my product calculations for 1 and 1.5 liter jars.

For a 3 liter jar:

three cloves of garlic,

three small leaves of horseradish,

3 dill umbrellas,

1-2 small onions,

10 teaspoons of sugar,

5 teaspoons of salt,

1 bay leaf,

5 black peppercorns,

50 grams of 9% vinegar.

Wash and sterilize jars. Prepare tomatoes, herbs and spices. Place cloves of garlic, horseradish leaves, dill umbrellas, and onions cut in half at the bottom of the jars. Then fill the jars with tomatoes. Pour boiling water over and leave for 15 minutes.

After 15 minutes, drain the water from the jars back into the pan and prepare the marinade. Add sugar, salt, bay leaves, and peppercorns to the water. When the marinade boils, add vinegar to it and immediately pour it into jars of tomatoes. Roll up the cans and wrap them in a blanket. Leave there until it cools completely.

Delicious canned tomatoes are ready.

Bulgarian canned tomatoes

For a 1.5 liter jar:

a couple of cloves of garlic,

1 medium horseradish leaf

2 small dill umbrellas,

1 small onion

5 teaspoons of sugar,

2.5 teaspoons salt,

1 bay leaf,

3 black peppercorns,

25 grams of 9% vinegar.

Bulgarian canned tomatoes

For 1 liter jar:

one clove of garlic,

1 small horseradish leaf

1 dill umbrella,

1 small onion

3.5 teaspoons of sugar,

1.5 teaspoons salt,

1 bay leaf,

2 black peppercorns,

17 (20 is possible) grams of 9% vinegar.

Bon appetit!

The harvesting season is in full swing, and we, housewives, have no time to get bored - today the plan is to preserve tomatoes for the winter in jars. Simple recipes There are now a huge number of preparations, especially pickled ones. Beautiful jars of tomatoes in winter will remind you of summer. If you can still find it in stores delicious preserves cucumbers made industrially, then truly delicious tomatoes I've never met you! There is only one way out - to do it yourself.

Tomatoes are salted and marinated, adding traditional spices - peppercorns, garlic. Sometimes there are unusual additives, for example - basil and carrot tops. Canned ripe, green, halves. But the result is always the same: the preparations are incredibly tasty.

We’ll figure out the recipes as we go, now I’d like to talk about sterilizing jars. Agree, save winter preparation no less important than finding interesting recipe.

Tomatoes for the winter with garlic and basil in jars - the most delicious recipe with citric acid

You will need:

Tomatoes.
Basil - 1 sprig.

For the marinade (we're counting on a three-liter jar):

Salt - 1.5 large spoons.
Sugar - 6.5 tbsp. spoons
Citric acid - 1 teaspoon.

How to can tomatoes according to this recipe:

Place the tomatoes in a jar with a sprig of basil at the bottom.
Pour boiling water over and let stand for about 5 minutes to warm up the vegetables.
Drain the water from the jar into a saucepan, add citric acid and sugar, add salt and bring to a boil.
Pour the boiling brine back into the jar, roll it up, turn it over and cover until it cools completely.

Pickled tomatoes - a simple recipe

Take (calculation for a three-liter jar):

Tomatoes.
Vinegar 9% - 1 teaspoon. (you don’t have to add them, they last well until spring).
Garlic through garlic - 1 tbsp. spoon.

For the marinade (take 1.5 water):

Salt - 1 tbsp. spoon.
Sugar - 100 gr.

How to preserve tomatoes:

Place tomatoes in sterilized jars. To prevent them from bursting, we pierce each one with a toothpick from the side of the stalk, pour boiling water for 5 minutes to warm them up.
Let's make the marinade. Place sugar and salt in boiling water and let it boil.
Drain the water from the jars and pour in the marinade, add vinegar. Before doing this, put garlic in each jar.
Roll up, turn over, wrap until cool.

Delicious pickled tomatoes with sweet peppers for the winter

Favorite recipe for canning tomatoes in jars.
They turn out fresh and surprisingly tasty. Attention, housewives: this recipe also produces excellent cucumbers, you can safely make them. The ingredients are for a two-liter jar.

Tomatoes.
Garlic - 5 cloves.
Bay leaf - 2 leaves.
Black pepper - 5-6 pieces.
Sweet pepper - 1 pc. if you wish, you can add hot pepper, but half is no longer needed.
Onions - 1 pc.
Vegetable oil - 2 large spoons.
Vinegar 9% - large spoon.

For the marinade per two-liter jar: 1 tablespoon of salt and 2 tablespoons of sugar.

How to preserve tomatoes according to this recipe:

Cut the tomatoes into several pieces. Large ones in 4, small ones in half. Onions and Bell pepper cut into rings.
Place garlic, bay leaf, and black pepper on the bottom of the jar (I usually make it in liter jars). Then place the tomatoes tightly, sprinkling them with onions and sweet peppers.
Pour in the prepared brine: add salt and sugar to the water, let it boil. For 4 2-liter jars you need 3 liters of brine.
Sterilize the jars. 2 liter - 15 minutes, liter - 8 minutes. At the very end, pour in vinegar and hot oil. Roll up, turn over, then wrap and leave until cool.

Video recipe: Korean-style spicy tomatoes for the winter

Everyone loves tomatoes. And anyone who doesn’t like it means they simply haven’t tried them. This video contains an interesting recipe for your favorite canned tomatoes, be sure to watch it.

Tomatoes for the winter with currant juice and honey – the recipe is to die for

Amazing sweet tomatoes, the marinade can be drunk separately, and I never miss this opportunity.

Take:

Tomatoes - 3 kg.
Melissa greens - 20 gr. (small bunch).
Tarragon - 20 gr. (small bunch).
Water - 7 liters.

For filling:

Honey - 70 gr.
Red currant juice - 300 gr.
Salt - 40 gr.

How to can tomatoes:

Blanch the tomatoes in boiling water for about 30 seconds, rinse and dry the tarragon and lemon balm.
Place vegetables in sterilized jars, alternating layers of tomatoes and herbs.
Prepare the brine: Boil water in a large saucepan, but first dissolve the honey and salt.
When it boils, add currant juice and bring to a boil with the lid closed.
Pour this brine over the vegetables in jars and let stand for 25-30 minutes. Then pour the brine back into the pan and let it boil again.
When the brine boils, pour it into the jars and let it stand again for 25-30 minutes, repeat the operation a third time.
Roll up, turn over and wrap until cool.

Video with a recipe for delicious peeled tomatoes in liter jars

Another amazing recipe shared by the author of the video. Preserving in liter jars is very convenient; it can be eaten at once. And it’s so delicious that you’ll lick your fingers.

How to prepare a finger-licking tomato salad for the winter

There are a great many recipes for salads with tomatoes. But they have one thing in common - they are all extremely tasty. I offer the most popular last years option.

How to preserve salad:

Cut the pepper into half rings.
Divide the tomatoes into quarters.
Add diced onion to tomatoes and peppers.
Add greens.
Pour 2 small spoons of gelatin into the bottom of each jar.
Place the salad in jars, tamping well.
Prepare the marinade by boiling 1 liter of water with 1 large spoon of salt and 2 spoons of sugar. Hot marinade pour into jars.
Let the salad stand for a couple of minutes so that the liquid is distributed everywhere and, if necessary, top up.
Sterilize for 10 minutes.
Pour half a teaspoon of 9% vinegar into each jar.
Roll it up and wrap it up.

Tomato salad

Cut the tomatoes into slices. And put them in 4 jars. Place the jars in a pan of boiling water to sterilize. Gradually, the contents of the cans settle and become compacted. Tomatoes from one jar need to be placed in the other three until they are completely filled and covered with juice.

Roll up the jars quickly. No salt or sugar is added at all, so the tomatoes retain their taste like fresh ones. The preparation can be used not only for salads, adding sour cream or mayonnaise, but also as a dressing for soups and borscht.

Salted tomatoes for the winter without sterilization

Take:

Tomatoes – 1.5 kg.
Black and allspice - 8 peas each.
Bay leaf – 6 pcs.
Garlic – 4 cloves.
Mustard powder – 20 gr.
Hot pepper - a small piece.
A bouquet of greens: horseradish with dill, cherry and currant leaves.

For 1.5 liters cold water take:

Coarse salt - 3 tbsp. heaped spoons.

You will need a cotton cloth and mustard powder for sprinkling.

How to prepare salted tomatoes in jars without sterilization:

Boil water in advance at the rate of 1.5 liters of water per three-liter jar. And let it cool.
Place seasonings, mustard, and herbs in clean and dry jars.
Prick the tomatoes at the stem and in several other places with a toothpick, then place them tightly in the jar.
Dilute salt in cooled water and pour the brine into a jar of tomatoes.
Cover the neck of the jar with a cloth previously scalded with boiling water, and pour mustard on top. It is needed to prevent mold from forming in the jar.
Without covering the jar with a lid, leave the tomatoes to stand at room temperature for 1-2 weeks.
After a couple of weeks, close the jars with plastic lids and put them in a cool place. Do not remove the fabric, let it remain under the lid. If mold suddenly appears, wash the fabric and put it back, adding mustard.
The tomatoes will finally ripen after 3-4 weeks.

Housewives know how troublesome it is to sterilize jars. Many people keep it over steam, but I’ll tell you how I do it in the oven; perhaps you don’t know about this method.

I wash the jars, let the water drain (I turn them over and let them stand), then I put them on a wire rack in the stove. I will definitely make sure that the jars do not touch. I turn on low heat first, and after 5 minutes turn it up higher. 10-15 minutes will pass, you can turn off the gas, but it’s too early to take them out - the jars need to cool in the oven. Take it out hot and add the vegetables, they will burst. Try it - you won't regret it.

Video recipe: tomatoes in their own juice - just like fresh ones

I bring to your attention a video that tells you how to preserve tomatoes for the winter in jars, the recipe in own juice I do about the same thing, it turns out delicious.

In winter, not a single New Year's or festive table As a rule, one cannot do without pickles and snacks prepared in the summer. Tasty and aromatic pickled tomatoes are special guests on the holiday table. Today we want to offer you a tomato recipe for the winter and a half liter jars.

Recipe for tomatoes for the winter in one and a half liter jars

If you have one and a half liter jars for packing tomatoes, then you will probably encounter the problem of finding a recipe that already contains the ingredients for just such bottles. As a rule, all recipes are written for liter and three liter jars; for one and a half liter jars you have to calculate it yourself. We decided to correct this annoying misunderstanding and write ready-made recipe pickled tomatoes in one and a half liter jars.

According to our recipe, the tomatoes are very tasty, moderately sweet and aromatic.

You will need:

Based on one and a half liter jar.

Tomatoes - as many as you can fit (dense)
Garlic - three cloves
Vinegar essence - 1 tsp
Black peppercorns - 3 pcs.
Cloves - 2 pcs.
Currant leaves - 2 pcs.
Cherry leaves - 2 pcs.
Dill with an umbrella - 1 pc.

Marinade:

Water 600 ml.
Salt - 1.5 tbsp (without slide)
Sugar - 2 tbsp.

Wash one and a half liter jars. It is enough to wash them with soda, then sterilization will not be necessary.

At the bottom of each jar we place currant and cherry leaves, dill, spices and garlic. Fill the jars with tomatoes. Boil water and fill the jars. Cover with lids and let stand for a while (20 minutes). The tomatoes should be thoroughly warmed through.

Pour the water back into the pan, add salt, sugar and boil. Boil the lids in a separate bowl for a couple of minutes so that they become sterile.

Pour vinegar essence into each jar, add boiling brine and roll up. Immediately turn the jars upside down and wrap them for a day.

When the jars have cooled, move them to the cellar, basement or pantry, where it should be cool and dark.

That's all, we hope that you will like our recipe for tomatoes for the winter in one and a half liter jars and that in winter your holiday table will be decorated with bright, aromatic and delicious pickled tomatoes.

Bon appetit!

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