A home (household) autoclave is a device that allows you to very quickly prepare home canned food.

The advantage of an autoclave is its ability to raise the cooking temperature from 100 to 120-125 degrees Celsius. This is achieved due to excess pressure during operation of the autoclave. The cooking time for canned food is significantly reduced, allowing more nutrients and vitamins to be preserved, and homemade autoclave recipes do not require additional preservatives (vinegar, citric acid, salt or sugar).

Cooking in an autoclave takes place in an airless space in hermetically sealed jars.

Types of autoclaves for canning

• without pre-pressure (sterilizers);
• with forced injection of excess pressure.

In autoclaves that do not require air injection, special clamps (cassettes) for cans are necessarily used. Place the finished jars on a metal plate and press them with another plate on top, securely fixing them so that the lids of the jars do not come off during cooking in the autoclave.

When preparing homemade recipes in an autoclave with forced injection of excess pressure, you don’t have to clamp the jars. It is enough to seal the jars hermetically and pump the required pressure into the autoclave using a conventional pump. Due to the fact that it will be higher than the pressure in the jar, the lid will not be torn off.

Autoclave device

An autoclave is a kind of tank with a hermetically sealed lid, handles and mandatory attributes:

• thermometer;
• monometer;
• nipple for pressurizing;
• valve to relieve excess pressure during cooking;
• drain hole.

Canned food in an autoclave: is it better gas or electric?!

The main question when buying an autoclave is the source of its heating. If you have a gas or regular electric stove, then an autoclave in the form of a regular cylinder with a lid and sensors is suitable. Its design is very simple, the price is low, it is durable and easy to maintain.

If you don’t have a gas or electric stove, you will have to use more “advanced” canning autoclaves with a built-in electric heating element, usually about 2 kW.

“Gas” devices without a built-in heating element

The size of the autoclave depends on the volume of the cylinder. An example is the Belarusian “Novogas”:

Height (cm)
Number of 1 liter cans (pcs)
Number of cans of 0.5 liters (pcs)
How much meat can be placed at one time (kg)

From the factory, the autoclave is delivered to the consumer in bubble wrap, with all sensors turned inside the lid.

Neck diameter - 12.5 centimeters. The device contains a passport and an additional gasket (rubber ring). At the bottom of the cylinder there is a stand for jars.

Heating of a 24-liter autoclave to 4.5 atmospheres at 25 degrees Celsius is achieved in approximately 2 hours. Cools completely in 10-12 hours. After cooling, the residual pressure must be gradually released; the autoclave cannot be opened immediately.

There is one “difference” between almost all Belarusian autoclaves: they arrive at their destination with chipped paint on the cylinder. These areas will need to be painted over to prevent the metal from rusting during the canning process.

Electric autoclaves

The concept is the same as that of gas ones, the only significant difference is the presence of a built-in heating element (heating element). Electric autoclaves are usually made of stainless steel.

Autoclaves with ECU

Autoclaves with an electronic control unit (ECU) no longer have pressure and temperature sensors on the lid; they only have a pressure regulation mechanism - a bleed valve. The ECU is attached to the wall of the device and regulates the operation process.

After installing the cans in the prepared autoclave and closing it, you just need to select a cooking program on the computer, or set your own parameters. After setting the program, the water will automatically heat up to the set temperature and maintain it according to the programmed duration.

There is no longer a tap on the drain hole in the device with an ECU - water draining will begin automatically after preparing canned food according to the specified program.

Preparing for work

Most units require some precautions before placing canned food in a pressure canner. After placing the jars for cooking in the autoclave, filling them with water and pumping the air to 1 atmosphere, lubricate all the mounting points of the sensors, valve and nipple with soapy water. If the connection is loose, bubbles will form and the problem areas will need to be re-screwed.

Preparing canned food in an autoclave is a very fast and not troublesome process. For farmers who raise animals for meat, a home autoclave will be very useful!

To prepare juice in an autoclave at home, you need a minimum of ingredients and steps: the possibility of convenient sterilization greatly simplifies the canning process, saves time and allows you to store the finished product for a long time and safely.

How to make juice in an autoclave

Sterilization of juice in an autoclave is a heat treatment, during which non-heat-resistant microflora dies and the number of microorganisms is reduced to a level that cannot damage the product under storage conditions of up to 30 degrees Celsius. Consequently, canned food is allowed to be eaten with a guarantee of complete safety. The standard limit for sterilization temperatures is from 100 to 105 degrees Celsius.

How to make juice in an autoclave? Sterilized juice is a product in which the nutritional value, organoleptic properties, vitamins and microelements are preserved for the entire storage period. This applies to all types of juices: vegetable, fruit and berry. Sterilization without an autoclave at home is a complex process that requires a lot of time and steps. The compact unit solves this problem and allows you to preserve juices in glass containers with a capacity of 0.2-1 liters with crimp or screw-on metal lids. The average time for sterilizing juice in an autoclave at 100 degrees Celsius is 15-20 minutes.

Recipe for apple juice in an autoclave

To prepare apple juice in an autoclave at home, you need a minimum amount of ingredients:

• apples – 5 kg;
• sugar – up to 200 g;
• lemon – 1 pc.

The best varieties for juice are sweet. They can be combined with sweet and sour ones. There is no point in giving the names of the varieties, since each region has its own. We carefully select the apples, wash them, and remove the seed box (you can get a special device for this). Removing the seeds is mandatory, as they provoke fermentation of the juice. We cut the fruits and send them to the juicer.

Lemon is needed to prevent the product from darkening. It is enough to squeeze it into juice at the rate of ¼ lemon per 1 liter of product. But the foam formed during squeezing is removed immediately. The pulp formed after juicing can be used for fruit puree, marshmallows or pancakes.

We try the resulting juice - it may well turn out that the natural sweetness of the apples is enough, and there is no need to add sugar to the product. If the sourness is strong, you can add just a little sugar. Before pouring the juice into jars, it is better to warm it up (but not bring it to a boil). You need to pour it into containers, leaving about 1.5 cm to the lid. Before putting them into the autoclave, we seal the jars. We sterilize the squeezed apples in an autoclave for the required time and remove them after cooling. The finished preserve will be stored for about 2 years.

Important: apple juice obtained in this way is very concentrated. Therefore, it is quite possible to dilute it with purified table water or boiled water before use. This is especially true for people prone to frequent heartburn, gastritis and other stomach diseases.

Recipes for pumpkin juice in an autoclave

You can prepare the juice using two recipes. The first is standard: pumpkin in an autoclave with sugar syrup. For this you need the following ingredients:

• pumpkin – 7 kg;
• sugar syrup (300 g/1 l of water) – 4 l;
• citric acid – 1 tsp.

Peel the pumpkin, cut it lengthwise into slices, bake in the oven until soft. Next, grind it through a sieve, add sugar syrup and citric acid, mix thoroughly. The resulting product is poured into jars, rolled up, and sent to an autoclave for sterilization.

To prepare pumpkin juice in an autoclave with sugar, use a juicer to squeeze the juice out of the peeled pumpkin, add 1 cup of sugar to each liter of liquid obtained, pour into jars, roll up and begin sterilization in the autoclave. There is another way of cooking. It will require the following ingredients:

• pumpkin – 7 kg;
• water – 4 l;
• sugar – 4 kg;
• citric acid – 1 tsp.

Peel the pumpkin, cut into cubes, add water (calculation – 1 glass per 1 kg of product), cook over low heat until soft. Then grind the pumpkin with a blender or rub through a sieve. We cook sugar syrup, mix it with the resulting juice, pour it into jars, roll it up and send it to an autoclave for sterilization.

Compote of plums in an autoclave

The classic recipe for compote in an autoclave is considered the simplest. It requires:

• plums – 1.5 kg;
• water – 3.5 l;
• sugar – 800 g.

Plums must be carefully selected, removing damaged, too young and overripe fruits, as well as leaves, branches and other debris. Wash the selected fruits thoroughly. Then you can start preparing the syrup: to do this, mix water and sugar in a saucepan and put on low heat, stirring constantly. The syrup is ready when the mixture becomes homogeneous and does not contain solid particles.

Arrange the plums evenly in the washed jars, pour in hot sugar syrup (do not add about 1.5 cm to the lids), and roll up. Place the jars in the autoclave and begin pasteurization.

It is best to prepare compotes in an autoclave using the pasteurization mode: this is heat treatment at temperatures up to 100 degrees Celsius. Usually it is 80 degrees Celsius. Processing time varies between 80-110 minutes. Following this principle and the recipe outlined above, you can prepare compote from apples: for sour varieties you can leave the specified proportion of sugar in the syrup, for sweet varieties you can make the syrup less concentrated.

The recipes given are enough for you to figure out how to prepare juice in an autoclave quickly, easily and with perfect results. All you need is one that is easy to use at home. Our company produces such models using reliable steel grades and industrial technologies. Make blanks quickly and without problems using our equipment.

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New product

Autoclave recipes

CANNED MEAT

1. Beef stew. Lamb stew

2. Pork stew

3. Meat stewed in tomato

4. Beef, pork and lamb boiled in its own juice

6. Solyanka with meat

CANNED POULTRY MEAT

7. Chicken in its own juices

8. Chicken with rice

9. Poultry boiled in oil

CANNED FISH

10. Fish fried in oil

11. Natural fish in oil

CANNED VEGETABLES

12. Summer salad

13. Eggplant caviar

14. Pickled cucumbers

15. Pickled tomatoes

COMPOTES

16. Compote of berries and fruits

Lookup table

Sterilization modes

CANNED MEAT

Meat for canning must be mature, i.e. kept after slaughter in

during the day.

1. Recipe for canned food - “Stewed beef”, “Stewed lamb”

Ingredients	0.5 l jar
Raw meat (beef or lamb), g
Fat (vegetable oil), g
Onion, g
Black peppercorns, pcs.
Bay leaf, pcs.

2. Recipe for canned food - “Stewed pork”

Ingredients	0.5 l jar
Raw meat (pork), g
Onion, g
Black peppercorns, pcs.
Bay leaf, pcs.

Cooking technology :

1. wash the jars and lids;

2. cut the meat into pieces weighing 50-120 g;

3. chop the onions;

5. mix the meat with chopped onions (if desired, you can increase the amount

onions and add carrots), salt and fat (vegetable oil);

6. place the raw materials in jars so that there is 2-3 spaces left before the lid

7. roll up the cans;

3. Recipe for canned food - “Meat stewed in tomato”

Ingredients	0.5 l jar
Raw meat, g
Tomato paste, g
Fried onions, g
Red pepper, g
Bay leaf, pcs.

Cooking technology :

1. wash the jars and lids;

3. cut the meat into pieces weighing 50-60 g;

4. chop and fry onions in fat;

5. mix the meat with fried onions (if desired, you can increase the amount

onions and add carrots), salt, sugar, tomato paste, red pepper;

6. place the raw materials in jars, so that there is a gap of 5-6 cm to the lid;

7. roll up the cans;

8. begin the sterilization process.

4. Recipe for canned food - “Beef, pork and lamb boiled in their own

juice"

Ingredients	0.5 l jar
Boiled meat (raw), g
Meat broth, g	Meat broth
Black peppercorns, pcs.
Bay leaf, pcs.

Cooking technology :

1. wash the jars and lids;

2. Place bay leaf and black pepper on the bottom of the jar;

3. cut the meat into pieces weighing 50-70 g,

4. boil the meat for 10-15 minutes in boiling water;

5. mix the meat with salt and place in jars, so that up to the lid

there was a void of 2-3 cm left.

6. pour broth over meat;

7. roll up the cans;

8. begin the sterilization process.

5. Recipe for canned food - “Goulash”

Ingredients	0.5 l jar
Fried meat (raw), g
Rendered fat, g
Onion, g
Ground black pepper, g
Bay leaf, pcs.
Tomato paste (12%), g
Wheat flour, g

Cooking technology :

1. wash the jars and lids;

2. place a bay leaf on the bottom of the jar;

3. cut the meat into pieces weighing 30-40 g,

4. fry in meat and fat for 35-40 minutes;

5. chop the onions;

6. mix the meat with salt, onion, sugar, black pepper, tomato paste and flour;

7. Place the raw materials in jars so that there is 2-3 cm of space left before the lid.

8. roll up the cans;

6. Recipe for canned food - “Solyanka with meat”

Ingredients	0.5 l jar
Raw meat, g
Wheat flour, g
Peeled onions, g
Fat for frying onions, g
Black pepper, g
Peeled carrots, g
Bay leaf, pcs.
Fresh cabbage, g
Tomato paste (30%), g

Cooking technology :

1. wash the jars and lids;

2. cut the meat into pieces weighing 30-40 g,

3. chop and fry onions in fat;

4. cut the carrots;

5. chop the cabbage;

6. saute (fry in a dry frying pan until light brown) flour;

7. mix meat with flour, tomato paste, onion, carrots, cabbage, salt, pepper

black, sugar;

8. place the raw materials in jars so that there is 2-3 cm of space left before the lid;

9. roll up the cans;

CANNED POULTRY MEAT

7. Canned food recipe - “Chicken in its own juice”

Ingredients	0.5 l jar
Chicken meat on the bones, g
Black peppercorns, pcs.
Bay leaf, pcs.
Carrots, g

Cooking technology :

1. wash the jars and lids;

2. cut the chicken into pieces weighing 50-120 g;

3. cut the carrots;

4. Place black pepper and bay leaf on the bottom of the jar;

5. mix the meat with chopped carrots (if desired, you can increase the quantity

carrots), salt;

7. roll up the cans;

8. begin the sterilization process.

8. Canned food recipe - “Chicken with rice”

Ingredients	0.5 l jar
Chicken meat on the bone, g
Butter, g
Onion, g
Carrots, g
Black peppercorns, pcs.
Allspice, pcs.
Broth (boiled water), g

Cooking technology :

1. wash the jars and lids;

3. fry chicken pieces in vegetable oil;

4. chop onions and carrots;

5. Boil rice in boiling water (8-10 minutes);

6. mix rice with butter;

7. Place black and allspice pepper on the bottom of the jar;

8. mix fried chicken meat with chopped carrots and onions (optional

you can increase the amount of carrots), salt and rice;

9. place the raw materials in jars so that there is 2-3 cm of space left before the lid;

10. fill with broth or water;

11. Roll up the jars and begin the sterilization process.

9. Recipe for canned food - “Poultry boiled in oil”

Ingredients	0.5 l jar
Boiled poultry meat on the bone, g
Butter (vegetable deodorized), g
Black peppercorns, pcs.
Bay leaf, pcs.

Cooking technology :

1. wash the jars and lids;

2. cut the chicken into pieces weighing 25-50 g;

3. boil chicken pieces;

4. mix the boiled meat with salt;

5. Place black pepper and bay leaf on the bottom of the jar;

6. place pieces of meat and butter in jars, so that up to the lid

there was a void of 2-3 cm;

CANNED FISH

10. Recipe for canned food - “Fish fried in oil”

Ingredients	0.5 l jar
Black peppercorns, pcs.
Bay leaf, pcs.
Vegetable oil, g

Cooking technology :

1. wash the jars and lids;

3. fry the fish in vegetable oil;

4. Place black pepper and bay leaf on the bottom of the jar;

5. mix fried fish with salt;

6. place the raw materials in jars so that there is 2-3 cm of space left before the lid;

7. pour in the remaining vegetable oil;

8. roll up the cans;

9. begin the sterilization process.

11. Canned food recipe - “Natural fish in oil”

Ingredients	0.5 l jar
Fish (without head and entrails), g
Black peppercorns, pcs.
Bay leaf, pcs.
Vegetable oil, g

Cooking technology :

1. wash the jars and lids;

2. cut the fish into pieces weighing 50-80 g;

3. Place black pepper and bay leaf on the bottom of the jar;

4. mix fish with salt;

5. place the raw materials in jars so that there is 2-3 cm of space left before the lid;

6. pour in vegetable oil;

7. roll up the cans;

8. begin the sterilization process.

CANNED VEGETABLES

12. Recipe for canned food - “Summer Salad”

Ingredients
Tomatoes, pcs.
Cucumbers, pcs.
Bell pepper, pcs.

Cooking technology :

1. wash the jars and lids;

2. cut cucumbers into rings, tomatoes into 8 parts, bell pepper into strips;

3. Place sliced ​​vegetables in jars in layers in the following sequence -

bell peppers, cucumbers, tomatoes;

4. boil water for the marinade;

5. add and dissolve salt, sugar and vinegar in water;

6. pour the marinade over the vegetables in the jar, so that there is enough left to cover

void 2-3 cm;

7. roll up the cans;

8. begin the sterilization process.

13. Canned food recipe - “Eggplant caviar”

Ingredients
Eggplants, kg
Bell pepper, kg
Carrots, kg
Onions, kg
Vegetable oil, l
Parsley, bunch

Cooking technology :

1. wash the jars and lids;

2. cut the eggplants into 2x2 cm cubes;

3. cut carrots and bell peppers into strips;

4. cut the onion into cubes;

5. fry the onion in vegetable oil;

6. chop onions and carrots;

7. mix the prepared vegetables with tomato, vegetable oil, salt,

sugar, vinegar;

8. place the raw materials in jars so that there is 2-3 spaces left before the lid

9. roll up the cans;

10. Start the sterilization process.

14. Recipe for canned food - “Pickled cucumbers”

Cooking technology :

1. wash the jars and lids;

3. wash the cucumbers;

4. place prepared cucumbers in a jar;

5. prepare the marinade (for a 3-liter jar) - for 1.5 liters of water, 70 g of salt, 50

7. Roll up the jars and begin the sterilization process.

15. Recipe for canned food - “Marinated tomatoes”

Cooking technology :

1. wash the jars and lids;

2. place bay leaf, black pepper, garlic, dill on the bottom of the jar;

3. wash the tomatoes;

4. place prepared vegetables in a jar;

5. prepare the marinade (for a 3-liter jar) - for 1.5 liters of water, 60 g of salt, 100

sugar, 75 ml vinegar (9% - th)

6. pour in the marinade so that there is 2-3 cm of space left before the lid;

7. Roll up the jars and begin the sterilization process.

COMPOTES

16. Recipe for compotes - “Compote of berries and fruits”

Cooking technology :

1. wash the jars and lids;

2. prepare berries and fruits for canning;

3. put fruits or berries in jars in layers;

4. boil water for syrup (250 grams of sugar per 2.5 liters of water);

5. add and dissolve sugar in water to prepare syrup

6. Pour hot syrup over the fruit in the jar until it reaches the lid.

there was a void of 2-3 cm;

7. roll up the cans;

8. begin the sterilization process.

Reference table for the relationship between the volume and mass of products (weight in grams)

Products	The glass is thin
		dining room
Premium wheat flour
Potato starch
Butter
Melted margarine
Whole milk
Vegetable oil
Condensed milk with sugar
Powdered milk
Fat cottage cheese
Granulated sugar
Powdered sugar
Baking soda
Gelatin (powder)
Vinegar essence
Vanilla powder
Citric acid
Ground cinnamon
Natural honey
Artificial honey
Invert syrup
Jam, jam
Crushed nut kernel
Crushed candied fruits
Ground coffee
Fruit juice
Chicken egg (1 pc. - 40g)

STERILIZATION MODES

	Name of canned food		Sterilization modes
			Temperature, o C	excerpts,
	Canned meat
	Canned poultry meat
	Canned fish
	Summer salad
	Eggplant caviar
	Pickled cucumbers
	Pickled tomatoes
	Compote of berries and fruits

Notes:

1. To ensure free expansion of liquid in sealed jars when heated

the liquid level in the jars should be 1.5-2 cm below the top edge of the jars

depending on the capacity of the cans.

2. Meat and fish products are not allowed to be sterilized in 2 and 3 liter jars.

3. Increase the holding time for old lamb and beef by 15-20 minutes.

4. The duration of sterilization of products can be specified based on

own experience in preparing canned food.

5. The temperature of the product before packaging, as well as before sterilization, should not be

below room temperature.

6. Deviation from the set sterilization temperature should not exceed +2 o C.

It is easier to prepare canned jam in an autoclave: with the help of this unit you can quickly bring the product to a ready-made state and provide it with long-term storage in typical home temperature conditions (14-30 degrees Celsius). For different types of jam, sterilization in an autoclave (temperature treatment within the temperature range of 100-105 degrees Celsius) or pasteurization (processing up to 100 degrees Celsius) can be used. The goal of any process is the same: to remove dangerous microorganisms from the product.

Recipe for strawberry jam in an autoclave

To prepare this preserve you need the following ingredients:

• strawberries – 1300 g (about 10 glasses);
• sugar – 4 cups;
• pectin – 1 packet.

The recipe for strawberry jam in an autoclave is as follows: rinse the berries thoroughly under running water, remove the stems, place in a large bowl and add water. Using a wooden spoon, mash the berries until smooth. In this form, they secrete a natural thickener - pectin. If you have patience, you can first cut each berry into 4 parts.

Some of the sugar should be mixed with a bag of pectin and added to the mashed strawberries. Place the container with the mixture over medium heat and, stirring very often, bring to a boil. Immediately add the remaining sugar, stir, boil for 1 minute. You can remove the resulting foam, but you don’t have to touch it - it’s harmless. As it cools, the mixture should thicken greatly.

The finished jam should be poured into jars, leaving 3 cm to the lids, and rolled up immediately. Place the jars in an autoclave filled with water and sterilize at a temperature of 100 degrees Celsius for 10 minutes.

Recipe for pear and raspberry jam in an autoclave

For preparation you will need the following components:

• ripe, coarsely chopped pears - 2 cups;
• fresh or defrosted raspberries - 2 cups;
• sugar – 6 glasses;
• lemon juice – 2 tbsp;
• grated orange zest – 2 tsp;
• fruit pectin – 1 sachet (30 g).

The recipe for jam in an autoclave is simple: mix all the ingredients (except pectin) in a large saucepan, put on the fire and, stirring often, bring to a boil. Turn off the heat, add pectin, stir and bring to a boil again, then boil for no longer than 60 seconds, without stopping stirring. We collect the foam, pour the jam into half-liter jars, leaving 1 cm to the lid. Roll up the jars and send for sterilization for 10 minutes at a temperature of 100 degrees Celsius.

Recipe for blueberry jam in an autoclave

To make jam in an autoclave at home from healthy berries, you need the following ingredients:

• wild blueberries – 1 kg;
• sugar – 1.2 kg;
• water – 0.5 l.

Ripe, but not yet overripe berries are useful for jam. They need to be sorted, washed, dried. Heat water and dissolve sugar in it. Place the future syrup on the fire, bring to a boil and keep on low heat for 5 minutes, stirring constantly. Strain the finished syrup through a fine sieve and bring to a boil again. After this, add blueberries to it and turn off the heat. Ideally, you should let the syrup with berries sit for about 4 hours. Then you need to bring it to a boil again and simmer for 15 minutes. on low heat.

Place the jam in clean jars, roll up and place in an autoclave for pasteurization. At a temperature of 90 degrees Celsius, half-liter containers should be pasteurized for up to 15 minutes, and liter containers for 20 minutes.

Recipe for chokeberry jam in an autoclave

This homemade preparation can be prepared from the following components:

• chokeberry – 1 kg;
• water – 2 glasses;
• sugar – 1.4 kg.

To prepare chokeberry jam in an autoclave, you need to do this: first, ensure the heat treatment of the berries, since even in a ripe state they are dry. It is enough to lower the fruits for 5 minutes. into boiling water, then immediately immerse in cold water. This is enough to soften the skin.

Separately, you need to prepare the syrup: mix water with sugar, bring to a boil and 3 minutes. simmer over low heat, stirring constantly. Add berries to the boiling syrup, boil for another 3 minutes, let cool and brew (it’s easiest to leave overnight). In the morning, the mixture must be brought to a boil again, poured into jars, preserved and pasteurized in an autoclave for 15 minutes. at a temperature of 85-90 degrees Celsius.

How to make jam in an autoclave from other ingredients (for example, plums or apples)? You can follow any of the recipes described above: as you can see, the technology is almost the same everywhere, the only difference is in the proportions. To make jam, crushed fruits and sugar syrup are enough; for jam (jam), you need to add pectin. This is a natural thickener that is much safer than gelatin.

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A SELECTION OF RECIPES FOR CANNING TOMATOES 1. Ruby tomatoes 2. Hot-sweet tomatoes 3. Tomatoes in their own juice 4. Tomatoes with basil 5. Tomatoes without vinegar 6. Barrel tomatoes from a jar 1. Ruby tomatoes Ingredients for canning: Tomatoes - 3 kilograms of medium-sized fruits, smooth and round, red beets - 2 small pieces, carrots - 2 small carrots, apples - 2 small sweet and sour apples, onions - 2 onions. For pouring tomatoes (per 3 liters of water): Vinegar 9% - 150 milliliters, salt - 1 tablespoon, sugar - 3 tablespoons. Wash the beets, apples, carrots well, peel and wash the vegetables again. We clean and wash the onions. Cut the beets and apples into small slices, carrots into slices, and cut the onion into half rings. Place the vegetables in jars (this amount of vegetables is designed for 6 liter jars). Wash the tomatoes, then dry them and place them tightly in jars. Pour boiling water over the tomatoes in the jars, cover with lids and leave for 40 minutes. Drain the water from the jars into a saucepan, boil it and pour it over the tomatoes again for 40 minutes, cover the jars with lids. Then drain the water from the tomato into a saucepan and bring it to a boil. Add all the marinade ingredients to boiling water, boil for a few minutes and pour the marinade over the tomatoes. Roll up the cans of tomatoes, turn them upside down and wrap them up. Let them sit until they cool down. 2. Spicy-sweet tomatoes Ingredients for canning for a 3-liter jar: Tomatoes - 1.5 kilograms of small ripe tomatoes, onions - 2 medium-sized onions, garlic - 4 cloves, hot pepper - 1 piece, sweet pepper - 3 small peppers. Pouring for tomatoes: Water - 1.5 liters, vinegar 9% - 2 tablespoons, salt - 2 tablespoons, sugar - 4 tablespoons, three bay leaves and 7-10 black peppercorns. Wash and dry all the vegetables. Let's prepare a 3-liter jar for preservation (or jars, you can divide this amount of vegetables into 3 liter jars), wash it and pasteurize it. Place the whole pepper with stalks and seeds on the bottom of the jar (or one pepper in each liter jar). Add bay leaf, hot pepper (cut into pieces) and peppercorns, also put onion (cut into half rings), garlic and tomatoes in the jar. Pour boiling water over the tomatoes in the jar and let stand for 5-7 minutes. Drain the water, bring it to a boil again, add all the ingredients for the marinade, except vinegar. Boil the filling for 5 minutes. Pour the bite into the marinade, remove it from the heat, pour the tomatoes in the jar. We roll up the tomatoes, turn the jars over, wrap them and cool them upside down under the “fur coat”. 3. Tomatoes in their own juice To prepare the preserve: 2 kilograms of dense and small whole tomatoes, 1 kilogram of soft ripe tomatoes, onions - 2 medium-sized onions, juice of one lemon, basil - 1 bunch, bay leaf - 3 leaves, parsley - 5 - 7 sprigs, 1 teaspoon of dried thyme, salt - add salt to taste, but not too much. Cut soft ripe tomatoes into slices, chop onion and parsley into small pieces. Place chopped tomatoes, onions, parsley in a thick-bottomed pan, add lemon juice - mix everything, and then put on fire. Bring the vegetables to a boil, then reduce the heat and add a little salt to your taste. Cook the tomatoes in a saucepan over very low heat, stirring frequently, for 30 minutes. After this, rub the boiled tomatoes through a sieve, you can beat them in a blender, and then strain through cheesecloth. For the remaining dense and whole tomatoes, carefully remove the place of attachment to the bush and scald them with boiling water. Drench the tomatoes in cold water, then scald them again with boiling water and again in cold water. We need this to effortlessly remove the skin from the tomatoes. Wash the liter jars thoroughly, put 5-6 basil leaves and peeled “naked” tomatoes into each. Fill the tomatoes in the jars with the tomato puree that we prepared, cover them with lids and sterilize for 30 minutes. Then we roll up the tomatoes in the jars with lids, turn them over and wrap them to cool. 4. Tomatoes with basil Tomatoes taste sweetish-spicy. So, for a 3-liter jar we will need: - 1.5 tablespoons of salt - 6.5 tablespoons of sugar - 1 level teaspoon of citric acid - 1-2 sprigs of basil (if you use purple, the color of the brine will be slightly pinkish ) - about 2 kg tomato - 2-3 teeth. garlic (optional) Place 1-2 sprigs of basil, 2-3 cloves on the bottom of sterilized jars. garlic, fill to the top with tomatoes and pour boiling water for 10 minutes. Cover with sterilized lids. Pour water into a saucepan, boil and pour again for 10 minutes. Pour the water back into the pan, add salt, sugar and lemon juice. Boil, pour into jars and roll up. Turn the jars over, wrap them and leave until completely cool. Try it, it's very tasty! 5. Tomatoes without vinegar Ingredients (per 3 liter jar): 5 tbsp. l. sugar with a slide, 2 tbsp. l. salt without a slide, 1 tsp. citric acid. Spices: 2-3 cloves garlic, peppercorns, cloves, cinnamon pieces. Preparation: Place the tomatoes in a jar. Pour boiling water over, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water over again and roll up. I did this last year, but I didn’t have any spices on hand and didn’t expect it to turn out so well. The tomatoes turn out sweetish and not at all spicy. You can't even feel the acid. Very good for those who cannot have vinegar. Very unexpected - add cinnamon. It was a revelation for me. It did its job and improved the taste of the tomatoes. They drank the brine as soon as the jar was opened. For a liter jar - 2 tbsp sugar. level spoons, salt - a little more than half a tablespoon, and a coffee spoon of citric acid. 6. Barrel tomatoes from a jar Ingredients: tomatoes (about 1.5 kg for a 3-liter jar); 8 black peppercorns; 8 peas of allspice; 6 bay leaves; 4 cloves of garlic; 20g mustard powder; a piece of hot pepper; a bouquet of greens (cherries, currants, horseradish, dill); for 1 liter of cold boiled water 2 tbsp. heaped tablespoons of coarse salt; white cotton rags; mustard powder for sprinkling. This recipe is for lovers of CORE, BARREL tomatoes!! The night before or early in the morning, boil water at the rate of 1.5 liters per 3-liter jar. We need cold boiled water. We put all the spices, a bouquet of herbs, and mustard into clean, dry jars. Next, thoroughly wash the tomatoes and prick them with a toothpick in several places. Dilute salt in 1 liter of boiled water at room temperature and pour the brine into a jar of tomatoes. Place a parboiled white cotton cloth on the tomatoes and sprinkle a tablespoon of mustard powder on it. This is done to prevent mold from forming on top. Leave the jar, without closing the lid, at room temperature for 1~2 weeks. After this time, cover with a plastic lid (without removing the cloth) and put in the refrigerator for final ripening. Ready in 2~4 weeks. Along the way, the brine may evaporate a little or mold may appear on top, then add water and replace the rag with mustard with a new one. That's all!