How to roll up delicious tomatoes for the winter. Tomatoes for the winter in jars. Tomatoes peeled in their own juice

Preparations for the winter are not complete without canning tomatoes. Pickled tomatoes in jars - a juicy and tasty winter snack.

We present to you tomato canning recipes with various spices, bell pepper, dill, grapes, onions, garlic, carrot tops, in tomato juice.

Proven recipes, the most delicious tomatoes for the winter, such pickles will be useful to any housewife.

A fragrant and juicy winter snack, tomatoes with grapes, looks beautiful. We prepare tomatoes without sterilization with the addition of vinegar.

Tomatoes, white and red grapes, 1 sprig of basil, 2 cloves of garlic, 1 onion, 2 cloves, 1 tbsp salt. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.

Recipe

Prepare 1.5 liter jars and lids: wash and sterilize. Wash the tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Peel the onion, cut into half rings, cut the garlic cloves in half. Place basil, chopped onion, garlic, and cloves at the bottom of each jar.

Place tomatoes in a jar with spices alternating with grapes. I added red and white grapes at the same time.

Pour boiling water over the jars of tomatoes and grapes, cover with lids and leave for 20 minutes.

Pour the brine into the pan and bring to a boil. Fill the tomato jars with brine again and leave for 20 minutes.

Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.

Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down and leave until completely cool. Store in a cool place.

The best variety of tomatoes is Cream, which is not overripe. A simple recipe for delicious halved tomatoes for the winter.

Tomatoes 1.5 kg, dill, parsley, bay leaf, garlic, peppercorns, onions, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.

Brine for a 3 liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g.

Recipe for cooking tomatoes in halves for the winter

Wash the tomatoes, cut each in half. Prepare jars and lids, wash and sterilize.

At the bottom of the jar put parsley, dill, onion cut into half rings (half an onion is enough for a liter jar), bay leaf, 5-7 peppercorns.

Prepare the marinade: Add sugar and salt to the water and bring to a boil. Remove the marinade from the stove and leave to cool to room temperature. Pour the cooled marinade over the tomatoes, cover with lids and sterilize.

Sterilize liter jars for 4 minutes, 1.5 liter jars for 5 minutes, 3 liter jars for 7 minutes.

Cover the jars with lids, turn them upside down and leave until completely cool.

Marinated tomatoes “Under the snow” with garlic

Delicious marinated tomatoes with a pleasant garlic flavor. A simple recipe for preparing tomatoes with garlic for the winter. The brine from the jar is very tasty, so there is nothing left - neither tomato nor brine.

Ingredients for a 1.5 liter jar: tomatoes, medium-grated garlic 1 tsp.

Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.

Recipe

Prepare jars and lids and sterilize. Wash the tomatoes and put them in jars.

Pour boiling water over the tomatoes, cover with lids and leave for 10 minutes. During this time, prepare the garlic and grate it.

Pour water from cans of tomatoes into a saucepan (measuring the volume for preparing the brine), add salt and sugar. Bring the brine to a boil, add vinegar.

Place grated garlic in each jar and then pour boiling brine over it. Roll up the jars with metal lids.

Turn the jars upside down, wrap them up and leave until completely cool.

Delicious and healthy tomato juice for the winter. A very simple recipe for making aromatic tomato juice. Homemade natural juice. 1.5 kg of tomatoes will yield 1 liter of juice when scrolled through a meat grinder with a juice attachment.

Ingredients: tomatoes, salt (per 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.

Tomato juice recipe

Wash and cut the tomatoes. Squeeze out the juice using a meat grinder with a tomato juice attachment; you can squeeze out the juice using a juicer, but the juice yield will be less.

Pour the resulting juice into a saucepan, add salt and ground pepper, stir. Place on the stove and bring to a boil, skim off any foam that appears. Cook for 10 minutes, reducing heat to low until barely simmering, stirring occasionally.

Wash and sterilize jars. Pour tomato juice into jars and roll up the lids. Turn the jars upside down and leave until completely cool.

Tomatoes prepared according to the recipe have a unique taste. Juicy and tasty tomatoes, an excellent winter snack.

Ingredients for a 3 liter jar: onions 1-2 pcs., tomatoes 1.5-1.7 kg, bay leaves 2 pcs., black peppercorns 7 pcs.

Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.

Recipe for marinated tomatoes with onions and citric acid

Wash the tomatoes, remove the stems. Prepare jars and lids and sterilize.

Place onion cut into rings at the bottom of each jar. Place the tomatoes in jars. Pour boiling water over and leave for 20 minutes, covering with lids.

Drain the water into the pan. Add bay leaf and peppercorns to each jar.

Add salt, sugar to the pan and bring the brine to a boil.

Remove the pan from the stove and add citric acid. Stir and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave until completely cool.

An unusual and mysterious marinade, you can drink it as a pleasant drink. A quick recipe for preparing tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaves 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.

Marinade for a 3-liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.

Recipe for tomatoes in a mysterious marinade

Wash jars and lids and sterilize. Place dill, garlic, bay leaf at the bottom of the jar.

Wash the tomatoes and put them in jars. Pour boiling water over the jars of tomatoes, cover with lids and leave for 7 minutes. Drain the water from the jars into a saucepan. Add salt, sugar, ground red pepper and bring to a boil.

Add cloves and peppercorns to the jars.

Remove the brine from the stove, add vinegar, vodka, mix and pour into jars.

Roll up the jars with lids, turn them upside down, and leave until completely cool.

Marinated tomatoes are the best appetizer for boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc., onions 2 pcs., parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.

Recipe for marinated tomatoes

Prepare jars and lids, wash and sterilize. Sort the tomatoes and wash them well.

Cut the onion into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.

Place onion and parsley at the bottom of the jars. Fill the jar with tomatoes, distribute the pepper strips evenly in the jar.

Pour boiling water over the jars, cover with lids, and leave for 20 minutes.

Drain the water into a saucepan, add salt, sugar, and bring to a boil.

When the brine boils, add vinegar and remove from the stove. Add peppercorns to the jars, then fill the jars with brine and roll up the lids. Turn the jars upside down, wrap them up and leave until completely cool.

Cucumbers and tomatoes go well together. You will like juicy tomatoes and crispy cucumbers.

Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.

Recipe

Wash the tomatoes so that the skin does not burst; pierce the base of the tomato with a toothpick. Pour water over the cucumbers and leave for 30 minutes, then wash and trim the ends.

Prepare jars and lids, wash and sterilize. Place a horseradish leaf, black peppercorns, an umbrella of dill, and bay leaves on the bottom. Place vegetables in jars, add garlic cloves.

Fill the jars with boiling water and cover with lids, leave for 30 minutes.

Drain the water, measuring the amount for the brine (recipe ingredients for 1.5 liters of water). Add sugar and salt, mix.

Bring to a boil, remove from heat and add vinegar. Fill the jars with vegetables with brine and roll up the lids. Turn the jars upside down, wrap them up and leave until completely cool.

Fragrant and tasty tomatoes; adding sweet pepper will add a special taste. An easy-to-prepare recipe for delicious winter tomatoes with bell peppers.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill sprig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.

Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.

Recipe for marinated tomatoes with peppers

Prepare lids and jars, wash and sterilize.

Wash the tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick. Place dill, horseradish, garlic, and hot peppers at the bottom of the jars (I used green hot peppers, peeled them from seeds and cut the pepper 2 cm long per jar).

Place tomatoes and bell peppers in jars, pour boiling water over them, cover with lids and leave for 30 minutes.

Drain the water into a saucepan, bring to a boil and pour the cans of tomatoes back in for 30 minutes. Drain the water again and when it boils, pour into the jars and leave for 30 minutes.

Drain the water, measuring the amount of water to prepare the brine. Add salt, sugar, bring to a boil.

Add 1 tbsp to jars. l. vinegar and boiling brine. Roll up the jars, turn them upside down, wrap them, leaving them to cool completely.

Juicy tomatoes for the winter with bell peppers and carrot leaves. When cooking, I add young carrots cut into pieces along with carrot tops. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients: tomatoes, carrot tops, young carrots, bell peppers.

Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.

Recipe

Wash lids and jars and sterilize. Wash tomatoes, carrots, carrot leaves. Place carrot tops at the bottom of the jar, then tomatoes.

Peel bell peppers, cut into strips, cut young carrots into strips, add to jars with tomatoes.

Pour boiling water over the jars, cover with lids and leave for 10 minutes. Drain the water, bring to a boil and fill the jars again, leave for 10 minutes.

Pour the water into a saucepan, add sugar, salt, and bring to a boil. Remove from the stove, add vinegar and fill the jars, roll up the lids.

Turn the jars upside down and leave until cool.

Recipe for pickled tomatoes in tomato juice - very tasty tomatoes, a minimum of spices, lots of vitamins and nutrients. Tomato juice won't go to waste either, it's a very tasty drink.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.

Cooking recipe with sterilization

Wash jars and lids and sterilize. Place the tomatoes in jars. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

For tomato juice, grind the tomatoes through a meat grinder with a juice attachment or using a juicer.

Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaf, and garlic. Bring to a boil and cook for 10 minutes.

Pour boiling tomato juice into jars of tomatoes, cover with lids and sterilize for 20 minutes. Cover the jars with lids, turn them upside down and leave until completely cool.

Recipe without sterilization

Pour boiling water over the tomato jars and leave for 10 minutes. Drain the water, bring to a boil and add water again for 10 minutes, drain the water.

Put tomato juice on the fire, add spices and pour boiling brine into the jars of tomatoes, roll up the lids and turn upside down.

You get very tasty tomatoes in their own juice.

The most popular recipes for canned tomatoes. Delicious preparations for the winter!

These tomato preparations are for those zealous housewives who have grown a sumptuous harvest of tomatoes in their gardens and want to preserve them. There are a huge number of recipes for tomato preparations, these are natural tomatoes, ketchups and tomato paste, salted and marinated tomatoes, salads and assorted dishes, and even green tomato jam... As they say - choose to taste! We have prepared a selection of the most delicious and most unusual recipes. So, tomato preparations.

Tomatoes in their own juice. To prepare these canned foods, small round or oval tomatoes with a diameter of 3-4 cm are suitable. Rinse the tomatoes, cut crosswise, blanch in boiling water for 1-2 minutes, then plunge into ice water. The skin is easily removed. Prepare tomato juice: steam overripe tomatoes over low heat and rub through a sieve. Add salt to the resulting juice at the rate of 50-60 g per 1 liter, put on fire and bring to a boil. Place the peeled tomatoes in sterilized jars, shaking them so that the tomatoes fit more tightly, pour boiling juice over them and place for sterilization. Sterilize half-liter jars for 5-8 minutes, liter jars for 10-12 minutes. Roll up.

2.5 kg tomatoes,
1 pod of hot pepper,
1 PC. sweet pepper,
10 black peppercorns,
5 peas of allspice,
1 root with parsley,
1 carrot,
2 liters of water,
30 g salt,
60 g sugar,
4 tsp 80% vinegar.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water for 1-2 minutes, put in ice water, remove the skin. Peel the sweet peppers and cut into wide strips. Wash the hot pepper pod, cut the carrots into slices, also cut the parsley root into slices, chop the greens coarsely. Place the tomatoes and vegetables in sterilized jars and pour boiling brine over them. Place the jars in a saucepan with warm water, bring to a boil, and sterilize for 20 minutes. Then add vinegar and roll up.

Salted tomatoes according to an old recipe. Tomatoes for this recipe are prepared in a barrel, bucket or pan. Place black currant leaves on the bottom of the container, lay out firm, slightly unripe tomatoes, sprinkling them with black currant leaves. Prepare the brine: for 12 liters of water - 2 cups sugar, 1 cup salt, 15 bay leaves, 1 tsp. black peppercorns, 1 tsp. Boil allspice peas, let cool, add 100 g of dry mustard, stir and let sit. As soon as the brine becomes transparent, pour it over the tomatoes, place a clean cloth on top and press down. Place in the cold.

Salted tomatoes in a bag. This is an original recipe for pickling tomatoes in a plastic bag. Wash medium-ripe tomatoes, prepare cherry, currant, celery and dill leaves. If you can find sugar beets, good, it delays oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again a layer of greens, chopped sugar beets and again tomatoes, place a layer of greens on top. Tie the bag tightly and place it in a barrel or box. After two days, pour the mixture of tomatoes and herbs with brine. The brine is prepared as follows: take water in an amount equal to half the capacity of the bag, add salt, add dill, hot and allspice, bay leaf and boil everything (for 1.5 liters of water - 100 g of salt, spices and herbs to taste). Cool, strain and pour into a bag. Tie the bag tightly.

Canned tomatoes with grapes

Ingredients for a 3 liter jar:
1 sweet pepper,
1 pepper,
3 cloves of garlic,
2 bay leaves,
5 currant leaves,
4 cherry leaves,
10 black peppercorns,
1 horseradish leaf
2 sprigs of dill,
1 tbsp. salt,
1 tbsp. Sahara,
1 bunch of grapes,
tomatoes.

Preparation:
Wash the tomatoes and chop them in several places. Place spices, tomatoes, grapes, salt, sugar in sterilized jars, pour boiling water over them and leave for 20 minutes. Then drain the water, bring to a boil, pour it back into the jars and roll up.

Dessert tomatoes in apple juice. Chop medium-sized tomatoes in several places and blanch in boiling water for half a minute. Boil apple juice with salt and sugar (for 1 liter of juice - 30 g salt, 30 g sugar). Place the prepared tomatoes in sterilized 3-liter jars, add 8-10 lemongrass leaves, pour boiling water over them for 5 minutes. Then drain the filling, boil again, pour over the tomatoes. Repeat this procedure one more time. Roll up.

Gourmet tomatoes with red currant juice. Prick the tomatoes with a wooden toothpick in several places and blanch in boiling water for half a minute. Prepare the filling: for 1 liter of water - 300 ml of red currant juice, 50 g of honey, 50 g of salt, boil. Place the prepared tomatoes in sterilized jars, add 30 g each of lemon balm and tarragon leaves, pour boiling stock over them, drain after 5 minutes and boil again. Pour again, drain, boil, repeat the procedure one more time, roll up.

Cherry flavored tomatoes

Ingredients:
2 kg tomatoes,
5 cherry branches with leaves,
1 liter of water,
100 g sugar,
50 g salt,
3 g citric acid.

Preparation:
Wash the ripe tomatoes, prick them from the stem side and place them in a jar along with cherry branches, laying the branches vertically along the walls of the jar, pressing them with the tomatoes. Dissolve salt, sugar, citric acid in water, bring to a boil and pour over the tomatoes. Pasteurize for 10 minutes, roll up.

Tomatoes in gelatin. For the brine you will need 4 liters of water, 100 g of salt, 500 g of sugar, spices (allspice, cinnamon, bay leaf, dill, cloves - to taste), 200 g of water and 11 tablespoons of gelatin. The indicated amount should be enough for four 3-liter jars. Dissolve gelatin in 200 g of water, let it swell for 2-4 hours. Cut large, dense tomatoes into 4-6 pieces. Cut the onion into rings (each jar will require 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 5 minutes, add the swollen gelatin, stir. Place tomatoes and onions in jars, pour into jars. Sterilize 3-liter jars for 20-30 minutes. Before rolling, add 1 tsp to each jar. vinegar essence.

Tomatoes with gooseberries. For each 3-liter jar you will need approximately 1 liter of filling: for 1 liter of water - 50 g of salt, 50 of sugar. Prick the tomatoes with a wooden toothpick and blanch for half a minute in boiling water. Sort the gooseberries, trim off the stems, and prick with a wooden toothpick. Place the prepared tomatoes in jars, sprinkle them with gooseberries, and pour boiling sauce over them. After 5 minutes, drain the filling, boil, pour again, repeat one more time, roll up.

Tomatoes with garlic in apple juice. A 3-liter jar will require approximately 1 liter of filling: for 1 liter of apple juice - 50 g of salt, 50 g of sugar. Chop the tomatoes and blanch for half a minute in boiling water. Peel the garlic, but do not cut it! Place the tomatoes in jars, sprinkle with garlic, and pour boiling sauce over them. Roll up, turn over, cool.

Tomatoes with onions in apple juice are prepared in the same way as in the previous recipe, with the only difference being that 1 liter of apple juice requires 30 g of salt and 30 g of sugar. Cut the onion into large rings, place them together with the tomatoes in jars, pour boiling sauce over them, and roll up.

Green tomato caviar

Ingredients for 1 kg of caviar:
600 g green tomatoes,
200 g carrots,
100 g tomato sauce,
50 g onion,
25 g parsley root,
15 g salt,
10 g sugar.

Preparation:
Bake tomatoes, carrots, parsley root, onions in the oven (can be fried in vegetable oil), cool, mince, add salt, sugar, spices, tomato sauce, mix. Place in a saucepan, bring to a boil, and place in sterilized jars. Cover the jars with dry sterilized lids, sterilize for 1 hour, and roll up.

Tomatoes with sunflower oil. Prepare the marinade: for 1 liter of water - 10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. salt, 2 tbsp. Sahara. Boil everything, add 3 tbsp. 9% vinegar. Place 2 bay leaves, 6 black peppercorns, and an onion cut into rings at the bottom of liter jars. Then tightly arrange the thick red tomatoes cut in half, placing them cut side down. Also put a few onion rings on top. Pour in the marinade, place in a saucepan with warm water and sterilize from the moment of boiling for 15 minutes, covering with a lid. Before sealing, pour enough vegetable oil into each jar so that it completely covers the marinade with a layer of 2-3 mm. Roll up.

Ingredients for 1 liter jar:
500 g green tomatoes,
20 g garlic,
10 g salt,
50 g 6% vinegar,
70 g celery greens,
350 g of water.

Preparation:
Cut the caps off the green tomatoes, peel the garlic, and finely chop the greens. Insert 1-2 cloves of garlic into the seed nests of tomatoes, compact with herbs, and add salt. Place the prepared tomatoes in a wide bowl under pressure and leave in the cold for 4-5 days. Then drain the brine and boil. Place the tomatoes in jars, pour boiling brine, sterilize half-liter jars for 5-7 minutes, liter jars for 8-10 minutes. Roll up.

Tomatoes "Vologda"

Ingredients:
3 kg tomatoes,
1 kg of onion,
1 kg sweet pepper,
5 heads of garlic,
5 peas of allspice.
For the marinade:
2 liters of water,
3 tbsp. salt,
6 tbsp. Sahara,
1 tbsp. 70% vinegar,
2 tbsp. vegetable oil.

Preparation:
Cut strong red tomatoes into 4 parts, onions and sweet peppers into rings, chop garlic. Sterilize the jars, layer tomatoes, peppers, onions, garlic, pour the hot marinade over the vegetables. Sterilize: half-liter - 10 minutes, liter - 15 minutes. Roll up and turn over until completely cool. The garlic will make the marinade cloudy, but that's okay.

Tomato juice with pulp. Ripe and overripe tomatoes with bright colors are washed, peeled and boiled over low heat. Rub through a sieve (or grind with a blender), pour into a saucepan, boil for 30 minutes, pour into sterilized jars or bottles, sterilize for 30 minutes at 90ºC. Roll up. When using, you can add lemon juice.

Tomato-apple sauce

Ingredients:
6 large tomatoes,
2 cups chopped apples
3 sweet peppers,
2 cups raisins,
1 cup chopped onion,
3.5 cups sugar,
¼ cup salt
3 glasses of wine or 9% vinegar,
60 g dry mustard,
2 tbsp. ground ginger.

Preparation:
Peel the tomatoes and cut into 4 parts. Remove seeds from sweet peppers. Chop apples and onions. Place all products in a saucepan, add raisins, sugar, salt, dry mustard, vinegar, ginger and cook over low heat for 2 hours. Cool, put into jars, seal with plastic lids. Keep refrigerated.

Spicy tomato paste

Ingredients:
3 kg tomatoes,
500 g onions,
300-400 ml 9% vinegar,
2-3 bay leaves,
300-400 g sugar,
5-6 black peppercorns,
3-4 juniper berries,
salt to taste.

Preparation:
Chop the ripe tomatoes and onions and steam them in an enamel pan under a lid over low heat, then rub through a sieve or colander. Heat the vinegar, add the spices, bring to a boil, cool and pour into the tomato mass. Boil the paste by a third over low heat, season with sugar, salt and mustard, boil for a few more minutes, spread while hot, and roll up.

Boiled green tomatoes (seasoning for meat)

Ingredients:
1 kg green tomatoes,
500 g sugar,
500 ml 5% vinegar,
1 tbsp. salt,
1 tbsp curry powder,
6 cloves of garlic,
1 tsp cumin,
a little red hot pepper, ginger, raisins.

Preparation:
Grind all ingredients, mix and cook over medium heat for 1 hour. Place hot into jars and roll up.

Green tomato jam. For 1 kg of tomatoes - 1.2 kg of sugar and 1 glass of water. Wash small fleshy tomatoes, remove stems and remove seeds. Prepare syrup, dip tomatoes in it and leave overnight. Then put on fire and cook for 1-1.5 hours. At the end of cooking, add 2 g of citric acid. Place into sterilized jars.

Red tomato jam. For 1 kg of tomatoes - 1 kg of sugar, 1 glass of water. Prepare the syrup, put small red tomatoes in it (necessarily whole!), put on fire and cook for 30 minutes, leave overnight. The next day, boil the jam again, skim off the foam, add a little vanillin, and boil. Skim off the foam again and leave overnight. The next morning, finish cooking the jam and pour into clean jars. If you cook overripe tomatoes this way, you will get jam.

These are the different tomato preparations. Good luck to you!

Larisa Shuftaykina

In terms of nutritional value, tomatoes occupy one of the first places among vegetables. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 sugars, 0.3-1.7 citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals - salts of iron, phosphorus, potassium.

They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for consumption by patients with various types of metabolic disorders. They are useful for diseases of the cardiovascular tract. Pectin substances in fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.

Bookmark for long-term storage

To store for long-term storage, take late-planted tomatoes at the milky or green stage of maturity, select healthy fruits and place them in boxes with lattice lids with the stalks facing up. Small dry (preferably birch) shavings or peat are poured between the fruits at the bottom of the box; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes using this method is from 1 to 3 months.

According to the second storage method, fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box lined with dry, clean straw and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10°C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, and jam is made.

NATURAL RED TOMATOES
Select fruits with a good even color, dense and equal in size, put them in jars and fill them with boiling brine. Cover the jars with lids and sterilize them by keeping liter jars in boiling water for 8-10 minutes, three-liter jars for 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
To prepare canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of ripeness and color, remove the stalks, rinse in running water, place in a colander or on a blanching mesh, immerse in boiling water for 1-2 minutes and cool with cold water. After this, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and fill with hot brine. Sterilize filled jars at a temperature of 110°C: with a capacity of 0.5 liters - 5-8 minutes from the moment of boiling, with a capacity of 1 liter - 10-12 minutes.
For brine: per 1 liter of water - 50-60 g of salt.

TOMATOES IN THEIR OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin by dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them by dipping them in cold water or pouring cold water over them. In this case, the skin of the tomatoes cracks and is easily removed.
Next, the cooking process is the same as in the previous recipe.

CANNED UNPEELED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular-shaped, smooth-surfaced, strong tomatoes, undamaged by diseases and pests, and without sunburn spots. In addition, the tomatoes must be completely ripe - intense red in color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with a lot of seeds or loose flesh, are not suitable for canning. You cannot use very large fruits with cracks. Tomato juice is prepared from them for pouring.

Peel the tomatoes selected for canning from the stems and rinse very well with cold running water. Since tomatoes are not blanched, microorganisms adhering to them must be removed during washing. Prick the tomatoes in several places with a fork, put them in jars and fill them with freshly prepared tomato juice, cooled to a temperature of 80-85°C with the addition of table salt. Sterilize and seal the filled jars. Keep it upside down until it cools.

Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove the stems, greens, parts damaged by sunburn and disease, rinse the tomatoes with running water, cut into pieces, place in a suitable container and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skin.

Add salt to the pureed tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantities of canned food, tomato juice for filling should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

CANNED TOMATOES WITH PEPPER
Pour the peeled tomatoes and spices into jars with brine. Place the jar in a saucepan with warm water, put it on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then remove it from the pan, add vinegar essence and roll up with a tin lid. Tomatoes should be stored in the coolest place possible.
For one three-liter jar - tomatoes - 2.5 kg, red hot pepper - 1 string, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.

To prepare the brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80% vinegar essence.

MARINATED TOMATOES
There are many ways and recipes for preparing pickled tomatoes. They differ in the different ratios of salt, sugar and spices in the marinade. Tomatoes are pickled mainly small: green, milky, brown, pink. Place spices and herbs at the bottom of the jar. Pour boiling marinade into jars of tomatoes, sterilize and roll up with tin lids.

For the first method: bay leaf - 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second method: dill stems - 10 pieces, blackcurrant leaves - 10 pieces, parsley - 15 g, mint - 10 g, red hot pepper - 1 pod; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third method: For a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.

SALTED TOMATOES
Place the tomatoes in cylinders or tubs, top with spices, and wash down with brine. Seal the cylinders loosely with lids, and place a circle in the tubs and a small weight on it. It must be kept in mind that riper tomatoes are filled with stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will release juice.

For 10 kg of tomatoes - 2 dill and 1 tarragon bushes, 1-2 pods of hot pepper, some fresh blackcurrant leaves, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.

When the brine becomes transparent, slightly yellowish, you can pour it over the tomatoes. On top, as usual, put a clean cloth and pressure.

For the brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed allspice and hot pepper, a pack (100 g) of dry mustard.

SALTED TOMATOES WITH CARROTS
Rinse the ripe, firm small tomatoes thoroughly. Do not tear off the stems - this way the tomatoes will not leak, remain firm, and can be cut into slices like fresh ones. Place the tomatoes in a tub, bucket, pan in rows, sprinkle with grated carrots, add red pepper, dill, garlic, bay leaf and pour in brine, put pressure on top.

Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to remove them from the brine, wash them, put them back and fill them with fresh water. After this, they will last for another 3-4 months.

For 8-10 parts tomatoes - 1 part carrots;
for brine - take 500 g of salt per bucket of water.

SALTED TOMATOES IN A BAG
A plastic bag is used as a container for pickling. Wash selected medium-ripe tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and let the water drain. Separately chop the sugar beets - they delay oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is placed on top of everything. Tie the bag tightly and place it in a barrel or box.
After two days, pour brine over the vegetable mixture in the bag.

To prepare the brine, take half the bag’s capacity of water, add salt, add dill, hot and allspice, bay leaf, and boil everything.

After cooling, strain the brine and pour it into a bag, which is then tied tightly.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALTED TOMATOES IN THEIR OWN JUICE
Pour freshly picked blackcurrant leaves into the bottom of the prepared barrel and place red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, fill them with pureed tomato mass. So alternate until the barrel is full. Place one part of the spices on the bottom of the barrel, the other in the middle, and the last one on top of the tomatoes.

Cover the tomatoes with blackcurrant leaves on top, seal the barrel and add the tomato mass through the tongue and groove hole.
Fermentation continues for 6-7 days, after which the tongue hole is plugged and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALTED TOMATOES
Sort through the tomatoes, select the unsuitable ones, then wash and place in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which place a small oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALTED TOMATOES WITH YOUNG CORN
For pickling, select firm red and green tomatoes. Salting is done in small oak barrels (25-50 l) or glass bottles. Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared container. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.

Cover the tomatoes with corn leaves and cover with clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle and place a small weight on top.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPE
Tomatoes intended for canning should be peeled, washed, and pierced in several places. Place spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONIONS AND CARROTS
Place finely chopped onions, green tomatoes cut into slices, carrots cut into slices, and herbs into a saucepan. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes become soft, add crushed garlic.
Place in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Wash medium-sized, dense tomatoes, remove stems, blanch in boiling water for half a minute, after pricking them in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, adding sugar and salt, pour the boiling sauce over the tomatoes, after 3-5 minutes drain the sauce, boil, repeat twice more. After the third fill, roll up the jar.

For a three-liter jar - 8-10 lemongrass leaves; for filling - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.

DELICIOUS TOMATOES
Wash the tomatoes, select the same size, blanch in boiling water for half a minute, place in a three-liter jar, add herbs: lemon balm leaves, tarragon. Prepare a filling, to which add red currant juice, honey, and salt.
Pour the boiling solution over the tomatoes, after 3-5 minutes drain the solution and boil again. Repeat two more times. After the third fill, roll up the jar and turn it upside down until it cools.

For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for filling: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large, dense tomatoes and cut into 4-6 pieces. Peel the onion and cut into rings. Place tomatoes and onions in jars, alternating layers (for a three-liter jar you will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a gelatin solution and fill the jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, add 1 teaspoon of vinegar.

For the brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

TOMATOES WITH GOOSEBERRY
Sort out the gooseberries, trim off the stems and chop them. Prepare the tomatoes by blanching them for half a minute in boiling water. Sprinkle the gooseberries over the prepared tomatoes, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan and bring to a boil again.
Repeat two more times. After the third time, roll up the jar.

To fill 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then use a wooden stick to make 2-3 punctures on top so that the skin of the tomatoes does not crack. Prepare a filling from apple juice, salt and sugar. Place the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling sauce over them, quickly roll up and turn upside down until cool.
In the same way, you can prepare tomatoes with onions, which are first cut into rings.

Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For filling - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Wash green tomatoes of the same shape and size and make cuts with a sharp knife. Inside each tomato place a slice of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade and sterilize for 20 minutes.

After this, quickly roll up the jars and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, stemless fruits of any size and shape. To improve the taste, add carrots, parsley and onions to the caviar composition. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After this, pass all the ingredients through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover with clean, dry lids and sterilize for 1 hour, then seal and turn upside down. .

For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

TOMATO CAVIAR
Bake the tomatoes, mince them, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.

The sauce is prepared from pureed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. When heated, the tomatoes will release juice and settle.

Add more tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes until the mixture boils, then drain the juice, pour hot into bottles, and heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato mass remaining in the pan. For puree it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Place in glass jars and sterilize for 30-40 minutes.

For 1 kg of finished puree or paste - 3 tbsp. spoons of salt.

TOMATO JUICE WITH PULP
Ripe, or overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90 °C.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

SPICY TOMATO SAUCE
Cook the mashed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, and cloves. All this can be poured directly into the tomato mass or put in a bag and cooked in it, and thrown away after cooking.

Pour the hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly grated tomatoes - 150 g granulated sugar, 20-25 g salt, 0.5 g peeled garlic, 0.5 g black pepper, 1 g allspice, 1.5-2 g cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop apples, chop the onion, and remove seeds from sweet green peppers. Place all the products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, and you can add ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and seal. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. spoons of ground ginger.

TOMATO SEASONING
Wash ripe red tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Wash and grate the horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Place the prepared seasoning into small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, sweet peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (the bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. Wash the best ones and cut them into 2-4 parts, the rest will be used to prepare the filling. Remove stems and seeds from sweet peppers, wash them, and cut them into pieces. Also cut the eggplants into pieces and put them in salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut them into pieces 2-3 cm long and wash. Place the peppers and beans in boiling water for 3-5 minutes and then in cold water.

Prepare the filling: cut the tomatoes into pieces, cook them for 10 minutes and rub through a colander or sieve. Add salt to the resulting mass and, stirring, bring to a boil. Place prepared peppers, eggplants, green beans in a saucepan with hot filling and simmer over low heat for another 20-30 minutes.

Place chopped celery and parsley in each jar, then a layer of tomatoes, and a layer of vegetables on top.
Cover the jars with lids and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes.
For a half-liter jar - 125 g tomatoes, 125 g peppers, 75 g eggplants, 25 g green beans, 2-10 g herbs, 5 g salt, 150 g tomato sauce.

TOMATOES IN SUNFLOWER OIL
Place bay leaf, black pepper, and onion cut into rings at the bottom of a liter jar. Then tightly place the red, thick-fleshed tomatoes, cut in half. Place cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, place in a pan with water and sterilize for 15 minutes, covering with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, after boiling add 3 tbsp. spoons of vinegar.

GREEN TOMATO SALAD WITH ONIONS AND PEPPERS
Pour boiling water over the tomatoes, cool, cut into slices and combine with onion rings and sweet pepper strips and mix. Add dill, salt, sugar, pepper to the salad, place tightly in sterile jars, pour boiling marinade and sterilize half-liter jars for 10 minutes, liter jars for 20 minutes, add vegetable oil at the end. Roll up the cans.
You can also add shredded cabbage to this salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g vinegar, 20 g sugar, 50 g salt.

PREPARATION FROM GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Place the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9 percent vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it back on the fire. After boiling, cook for half an hour, stirring constantly. Place the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g vegetable oil, 200-250 g vinegar, 300 g sugar, 5-6 black peppercorns, 5-6 bay leaves.

TOMATO JAM
Select whole, small, firm, unripe tomatoes and rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully remove the seeds so as not to touch the pulp. Place a walnut slice into the resulting cavity. Pour the semi-finished syrup over the stuffed tomatoes and leave for 5-6 hours.
After this, cook until tender for approximately one hour. If you don’t have walnuts, you can make jam from just tomatoes.

For 1 kg of tomatoes - syrup from 250 g of sugar and two glasses of water.

GREEN TOMATO JAM
Ingredients:
1 kg green tomatoes, 1.3 kg sugar, 400 g water, 5 pcs. cloves, 6-8 g cinnamon, 2-3 cardamom seeds.

Preparation
Sort out the small green tomatoes, rinse with cold water, then place in boiling water and cook for 10-15 minutes.
Drain the water, cool the tomatoes, transfer to a bowl, pour in hot sugar syrup, let stand for 2-3 hours, then cook for 20-25 minutes, remove from heat and keep in syrup for 2 hours.

Repeat cooking the tomatoes in syrup three times, then cook the jam until tender.
To flavor the jam, at the end of cooking, place a gauze bag with cloves, cinnamon and cardamom into a basin, and then remove the bag of spices.

GREEN TOMATO JAM
To make jam you need to use small green fruits. Lightly cut off the stem side of the tomatoes and remove the seeds. Then boil in three waters (after each boil, pour out the water and replace it with cold water). Strain the peeled tomatoes through cheesecloth and dip into syrup.

Cook the jam until the syrup reaches the required thickness. A few minutes before removing from heat, add a teaspoon of citric acid to the jam, since when tomatoes boil, no acid remains in them. Vanillin can be added to the jam for flavor. Pour the finished jam into jars, seal it hermetically and keep it upside down until it cools completely.

For syrup - for 1 kg of tomatoes, 1 kg of sugar and 300 ml of water.

TOMATOES WITH SUGAR
Place currant leaf, allspice, cloves or cinnamon at the bottom of the barrel. Place brown-pink or green tomatoes on this layer, sprinkling them with sugar. And so on in layers until 20 cm remains to the top edge of the barrel. Make tomato mass from ripe tomatoes, mix with sugar and pour it over the tomatoes.

For 10 kg of tomatoes - 4 kg of tomato mass, 3 kg of sugar, 200 g of currant leaf, 10 g of pepper, 5 g of cinnamon, salt to taste.

Hello my dear readers. You canning according to my recipes and have long been asking me to tell you how I seal pickled tomatoes for the winter. Sorry, there were no photos. So I got ready and, so to speak, captured the process.

As always, I will describe several recipes; they are all similar and deserve attention and praise. Lately I've been sealing 1.5 and 2 liter jars to open and eat once. That's why I use the recipe with marinade. I close it without sterilization, that is, I fill it with boiling water twice, and the third time with marinade. The tomatoes turn out slightly sweet, very tasty, simply delicious and an excellent snack.

It turns out delicious if you add slices of Antonovka apples. The taste is extraordinary. Try adding 1 chopped apple to a 3-liter jar for testing.

Which tomatoes to choose for canning?

The preparations require small tomatoes; they should easily fit into the neck of the jar and fill it well when shaken. The skin on vegetables is quite thick, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes with dents are not suitable; it is better to use them for sauce. But you shouldn’t take greenish ones either. Tomatoes of different degrees of ripeness should not be closed together. There are recipes for green tomatoes.

There should be no signs of rot, gray spots or areas eaten by insects. One such fruit can ruin the entire jar.

The ideal variety for preservation is considered to be cream, and of the same “caliber”. Canned cherry tomatoes look beautiful in jars. It is not necessary to take only red tomatoes; a mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the cans and the tomatoes themselves. The safety of the workpiece directly depends on the thoroughness of this procedure. If you can can tomatoes without sterilization, then be sure to steam the jars and lids before adding the vegetables; if with sterilization, then it is enough to thoroughly wash the container with soda.

Pickling ensures long-term storage due to two factors: vinegar and heat treatment. She needs special attention.

The method without sterilization with double pouring boiling water and holding it is more suitable for three-liter jars and large batches of preservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during cooking, it is enough to prick the vegetables several times near the “top”.

Ingredients

5 kg of tomatoes;
3 heads of garlic;
1 bay leaf for each jar;
black peppercorns.

At your own discretion, you can add parsley, onion rings, and sweet peppers.

I can’t say for sure which way out, it depends on the size of the tomatoes and the jars themselves. I got 4 cans of 2 liters each. The marinade was made from 3 liters of water.

To prepare marinade for 1 liter of water:

salt – 1 tablespoon;
sugar - 3-5 tablespoons of sugar (I add 3, for greater sweetness you will need 4-5 tablespoons);
vinegar 9% – 50-60 ml.

Method No. 1 without sterilization

The recipe is simple, and the tomatoes turn out delicious, you won’t be able to pull them away by the ears. The blanks will easily stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.

Method No. 2 with sterilization

Distribute the spices among the washed jars and pack the tomatoes tightly.
Prepare a marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it into the jars. Cover with lids, but do not roll up.
Sterilize the container with tomatoes for 15-20 minutes in a pan of water. Be sure to put a towel on the bottom of the pan and place cans of tomatoes. Fill with hot water to the level of the “hangers” of the jars. Do not allow it to boil violently, otherwise it may get inside them. Check the time from the moment of boiling.
Carefully remove hot jars from the water and seal.
Place them upside down, cover with a woolen blanket or something warm until they have completely cooled down for about a day.
Then you can put it in a pantry or cellar for storage.

Recipe with aspirin

I know that they closed it this way back in Soviet times. And many people still add aspirin when canning. This is my mother's recipe, tried and true over the years. And she was a good housewife, she cooked very tasty food, and received guests with pleasure. It's sad to remember that she is no longer alive. All that was left were the notes in the culinary notebook.

Ingredients for each 3 liter jar:

1 tablespoon salt;
2-3 tablespoons of sugar;
60 ml 9% vinegar;
1 tablet of aspirin (acetylsalicylic acid);
1 piece bay leaf;
8 black peppercorns.

At your own discretion, add parsley, dill sprigs, hot peppers, onions, and sweet peppers.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. There is no need to pour boiling water over them several times. You only need to steam the empty container before filling; keep the lids for sealing in boiling water for a couple of minutes.

Wash the tomatoes and prick them with a toothpick near the stem.
First, place a bay leaf and black peppercorns into each washed jar. Garlic cloves and herbs if desired.
Fill to the very top with tomatoes, shaking the containers.
Boil water; no need to prepare marinade.
Add 1 table top to each jar. a spoonful of salt, 2 or 3 tablespoons of sugar, pour in 60 ml of vinegar 9%.
Add 1 tablet of acetylsalicylic acid.
Pour boiling water over it and then roll it up. Check that there is no leakage from under the lid.
Place the jars under the “fur coat” with the lids down for about a day. Can be stored without refrigeration for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are an excellent appetizer for any dish. They taste like barrel ones. There is no aftertaste from aspirin. They will help you out on holidays and complement your lunch. Be sure to try the new recipe and write your reviews in the comments, maybe someone will find your experience useful.