Sliced tomatoes with citric acid for the winter. Recipes for preparing tomatoes with citric acid for the winter. Quick canning of tomatoes with onions and citric acid

We inspect small plump tomatoes. If there are any that are bruised or have spots, put them aside; for canning we select only firm, ripe tomatoes without damage.

We prepare the jars: rinse, scald with boiling water, let cool a little. Place dill greens on the bottom (whole sprigs or cut into smaller pieces). Throw in a couple of cloves of garlic.

For flavor, add black and allspice pepper, throw in a large bay leaf.

Place the tomatoes tightly, but do not press so as not to crack. If you are canning thin-skinned tomatoes, prick each one with a toothpick before putting it in jars to avoid cracking when boiling water hits the skin. Fill the filled jars with boiling water and let sit for 15 minutes.

It is better to prepare the marinade using water drained from jars - it will be more flavorful. Just be sure to cover the jars so that the tomatoes do not cool down before the next filling. As soon as the water is drained, add coarse salt and sugar. We put it on the highest possible heat.

Add citric acid crystals, boil the marinade for two to three minutes at a high boil.

Fill the jars with boiling marinade and immediately seal them with screw or sealing lids (tin type for a typewriter).

We turn the blanks upside down, throw on a warm blanket, jacket or cover with a blanket. We leave to cool slowly for one day, after which we take the cooled jars to the cellar or store them in the pantry at room temperature.

It is most convenient to roll up tomatoes with citric acid for the winter in liter jars. If you are used to canning in large containers, then proportionally increase the amount of the ingredients below. There is enough marinade to fill a 3-liter jar or 3 jars of 1 liter each.

In the recipe, I will preserve tomatoes in liter jars without sterilization, using the double-fill method - I steam the vegetables once with clean boiling water, and then pour in the marinade with spices and citric acid. If you cook in a 3-liter jar, I recommend filling it three times (1 - with clean boiling water and pour the water into the sink; 2 - with clean boiling water and pour the water into the pan; 3 - using the water poured into the pan, prepare a marinade), then the tomatoes will warm up properly throughout their entire volume, which means they are guaranteed to last until the next harvest. If you do not violate the cooking technology, then the preservation will be perfectly stored not only in the cellar, but also in apartment conditions.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 3 cans of 1 liter each

Ingredients

for a 1 liter jar

tomatoes - approximately 700 g
bell pepper – 2-3 pieces
garlic - 2 teeth.
dill – 4 sprigs
black peppercorns – 4 pcs.
bay leaf – 1/4 part

For the marinade (for 3 jars of 1 liter each)

water – 1.5 l
salt – 1 tbsp. l. with a slide
sugar – 3 tbsp. l. with a slide
citric acid – 1 tsp.

Preparation

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For canning, I always select firm and whole tomatoes, without damage. I wash and prick each fruit with a toothpick in the area of the stalk - due to this procedure, the tomatoes will retain their integrity and they will not burst from boiling water.

I prepare the containers and lids. You can use jars of any volume - from 1 to 3 liters. I thoroughly wash the jars with soda and sterilize them, and pour boiling water over the lids. At the bottom I place sprigs or umbrellas of dill, peeled and sliced garlic, as well as black peppercorns and a piece of bay leaf. If desired, you can also add a ring of hot pepper, horseradish leaf and currants.

I fill the jars with prepared tomatoes. Between them I place a couple of strips of sweet bell pepper - it will give the preparation a pleasant flavor. I compact the vegetables tightly, but without pressing, so that they maintain their integrity. You can additionally decorate the top with a sprig of dill.

Next, I bring water to a boil (without additives). I pour boiling water over the tomatoes in the jars, cover them with lids, wrap them in a blanket and leave them like that for 15 minutes to evaporate. In the meantime, I prepare a marinade for tomatoes with citric acid: combine salt, sugar and lemon, add water and boil for 2-3 minutes.

I fill the jars with boiling marinade and seal them. I turn the canned food upside down. I wrap it tightly with a blanket and leave it for 1 day until it cools completely.

Canned tomatoes turn out tasty, moderately sour, and most importantly very aromatic, because citric acid, unlike vinegar, has a neutral taste. You can store the workpiece both in the cellar and in apartment conditions, away from radiators and sunlight. Shelf life - 1 year.

There are countless ways to prepare pickled tomatoes. Each recipe contains tricks and nuances. Tomatoes can be preserved whole, chopped, with herbs or vegetables, in marinade or in their own juice. Many people are looking for a tasty alternative to vinegar preparations. In this article we will share the best recipes for canning tomatoes with citric acid.

Before you start canning, we recommend that you familiarize yourself with the useful tips of experienced housewives:

Since the process of preparing tomatoes with citric acid for the winter does not take much time, we recommend preparing and sterilizing the jars in advance.
To marinate at home, choose vegetables that are firm to the touch so that they do not become limp due to contact with the hot marinade, but retain their shape.
It will be useful for novice housewives to know that tomatoes need to be pierced with a toothpick near the stalk in several places. This technique will allow the tomatoes to be better saturated with the marinade and not burst from contact with boiling brine.

Canning tomatoes with citric acid is popular among those who have stomach problems.

We offer the simplest recipe for pickling tomatoes, which contains the ingredients for a 3-liter jar:

Pour chopped herbs (dill, parsley) and carrots, previously cut into rings, onto the bottom.
Then add the tomatoes.
Between the rows of tomatoes place several pieces of sweet pepper (3-5 pieces), a ring of hot pepper and garlic (three cloves).
Complete the top layer of tomatoes and decorate the workpiece with currant leaves (3 pcs.), cherries (5 pcs.), and an umbrella of dill.

Pour boiling water over the entire contents for 10 minutes. Cover the neck with a tin lid. After this, pour the water into a separate container. Salt the water (1 tablespoon), add sugar (2 tablespoons) and bring to a boil.

Instead of vinegar, pour half a teaspoon of citric acid into the jar. Fill the jars with the resulting marinade and roll up. The jars must be turned upside down and covered with a blanket on top. Leave the cylinders in this state until they cool completely. Store pickled tomatoes in a cool place.

Assorted tomatoes and cucumbers for the winter with citric acid

It often happens that you want to treat yourself to different pickles, but opening several jars in a row is not practical. An excellent solution in such cases is to prepare assorted vegetables. The combination of tomatoes and cucumbers gives a unique taste to pickles.

First you need to soak the cucumbers in cold water and leave for three hours. For the recipe you need two kilograms of tomatoes and three kilograms of cucumbers. Choose medium-sized fruits so that all the vegetables look organic in the jar.

The order of work is as follows:

Place spices in a jar: garlic (three cloves), currant leaves, horseradish, cherries;
Half of the jar will be occupied by cucumbers, the other half by tomatoes.
Place a couple of dill umbrellas near the neck and pour boiling water over it.
Leave to infuse for 5-7 minutes.
Drain the liquid and refill with clean boiling water for 3-5 minutes.
When it has brewed, pour the liquid into the pan, add lemon (5 g) and a few black peppercorns.
Bring to a boil and carefully pour into assorted jars.

The assortment is ready. All that remains is to roll up the tin lid, turn it over and wrap it up. After cooling, transfer the workpieces to the cellar for storage.

How to cook sweet tomatoes for the winter with citric acid

Cooking sweet tomatoes with citric acid differs only in the increased amount of sugar in the recipe. The rest of the technology is similar.

This preparation method involves pouring boiling water twice. This preservation option allows you to avoid the complex process of sterilizing jars of pickles.

Beginning housewives will really like the recipe for its simplicity and accessibility. It is more convenient to preserve in three-liter jars, so the amount of ingredients will be indicated for this container.

You will need the following components:

tomatoes;
garlic cloves – 2 pcs.;
greens (parsley) – 30 grams;
cherry and currant leaves - 2 pcs.;
lemon – 7-10 grams;
sugar - half a glass;
salt – 15 grams.

Prepare the tomatoes: wash and make holes near the stem with a toothpick. Spices also need to be rinsed with running water.

Place garlic, parsley, cherry and currant leaves in a sterilized jar. Fans of spicy pickles can add a ring of hot pepper.

Place the tomatoes in the jar so that there are no voids between them. You can shake the jar a little, but you cannot tamp the vegetables.

Fill jars filled with tomatoes with boiling water. Cover with a lid and leave for 10-15 minutes. Then drain the water and prepare the marinade:

the liquid that has been drained must be brought to a boil;
at the moment of boiling, add sugar, salt and lemon according to the recipe;
let the brine boil for one minute.

The marinade is ready. Pour over the tomatoes and seal with tin lids. Turn the containers over and wrap them. They should stand in this position until they cool completely, after which they can be transferred to a permanent storage location.

Cherry with citric acid and herbs

Preparing cherry tomatoes for the winter will delight and surprise your guests. The sweetish taste of the tomato and its miniature size will be impressive at any celebration among the treats. For the convenience of canning cherry tomatoes, choose liter jars.

The cooking procedure is as follows:

Place dill, half an onion cut into rings, a piece of hot pepper, a sprig of parsley, cherry leaves, a bay leaf and a few cloves on the bottom of the jar.
Fill the jar with washed cherry tomatoes and pour boiling water over it.
Let it brew for 10 minutes.
Drain the brine liquid.
Put salt (half a teaspoon), sugar (two tablespoons), citric acid (3 grams) into the water.
Bring to a boil, pour into cylinders.

While the workpiece is hot, it must be rolled up, placed upside down, and covered with a blanket. Usually a day is enough for the jars to cool. Transfer the cooled jars of cherry tomatoes to the cellar for winter storage.

Tomato preparations with onions and citric acid

Those who like more spicy and sweet preparations can put onion rings in jars instead of garlic. It will add aroma, spice and sweetness to pickled tomatoes.

Cut a large onion (or two medium ones) into rings.
Peel the sweet pepper and divide into strips.
Place greens (parsley, dill, two sprigs each) at the bottom of the jar, stack the tomatoes in layers, alternating with strips of pepper and onion rings.
Prepare the marinade separately. In water (1.5 l.), stir salt (1 tbsp), sugar (3 tbsp), citric acid (1 tsp), spices to taste and bring to a boil.

While the marinade is hot, pour into jars and send for sterilization. Seal the finished marinades with lids and store them.

Preparing tomatoes with citric acid for the winter allows you to preserve all the beneficial properties and will delight you with an unusual mild taste. Citric acid is available to everyone and will fully replace vinegar in winter pickles. It can create uncomfortable conditions for the life of harmful microorganisms. This quality significantly increases the shelf life of products canned with citric acid. Please your loved ones with sweet and sour aromatic preparations with lemon.

Canned tomatoes are literally a godsend for the winter holidays. But how to make them not only tasty, but also healthy? Everything is quite simple; instead of vinegar, you can add citric acid to the jars. This simple ingredient can create the necessary acidic environment in which microbes quickly die, and preservation can be stored for a very long time.

A classic version of canned tomatoes with citric acid

You will need:

one and a half kg of small tomatoes;
1 PC. medium sized carrots;
1 PC. hot pepper;
1 PC. sweet pepper;
2 cloves of garlic;
dill;
currant and young cherry leaves;
2 allspice peas;
2 tbsp. l. sugar without top;
1 full tbsp. l. salt;
1 tsp. citric acid (with a slide).

Procurement stages:

Place carrots cut into slices at the very bottom of the jar.
Chopped dill is added.
Sweet and bitter peppers and tomatoes are carefully placed.
Add chopped garlic.
Dill, washed and dried cherry and currant leaves are laid on top of the tomatoes.
All ingredients are poured with boiling water and infused for at least five minutes.
The water is poured into a container for preparing brine and placed on fire.
Sugar and salt are added to the water. The brine is brought to a boil.
Citric acid is poured into a jar and filled with hot brine.
The cans roll up, but don't turn over.

Cucumber-tomato mix with citric acid: step-by-step recipe

You will need:

3 kg of cucumbers;
2 kg of small tomatoes;
citric acid (at the rate of 1 tsp for each liter of marinade);
a mixture of dried spices (1 tsp for each liter of marinade);
3 cloves of garlic in each jar;
dill (preferably with umbrellas);
horseradish leaves and roots;
leaves of currant and young cherry.

Cooking steps:

The cucumbers are thoroughly washed and immersed in a container of cold water for a couple of hours.
Tomatoes and fresh herbs are washed.
To dry vegetables, it is recommended to place them on a towel or wire rack.
To sterilize jars, use a microwave oven or a conventional oven. To do this, pour about a glass of water into each of them and place them in the microwave for a few minutes.
The lids are boiled or simply poured with boiling water and left in it for about five minutes.
Garlic, horseradish, as well as young currant and cherry leaves are placed at the bottom of each jar.
Cucumbers with pre-cut ends are laid out on top.
The tomatoes are pierced with a fork or toothpick as close to the stem as possible and placed in a jar.
Dill and herbs are laid out on top.
The water is brought to a boil and poured into jars, infused for about five minutes.
After time has passed, the water is drained. This manipulation is carried out again.
Spices and citric acid are added to the water, after which the brine is brought to a boil.
Vegetables in jars are filled with hot brine and rolled up.
The jars must be turned over and remain in this position until they cool completely.

All canning recipes allow you to replace store-bought citric acid with regular lemon juice.

It is most convenient in three-liter jars. There is less hassle with lids and sterilization, and they cool down longer, which has a beneficial effect on further storage.

Tomatoes marinated with dill: a recipe that everyone will definitely like

You will need:

10 kg of small tomatoes;
400 g dill.

For the required brine:

1 liter of water;
1 tbsp. l. salt (with top);
2 tbsp. l. sugar (with a slide);
0.5 tsp. citric acid.

Cooking steps:

Dill is placed at the bottom of each jar.
Thoroughly washed tomatoes are placed on top of the dill.
At the end, dill is laid out again.
Each jar is filled to the top with boiling water and covered with lids. Be sure to wrap yourself in a towel and leave for a quarter of an hour.
The marinade is being prepared. All ingredients are mixed and brought to a boil.
The water is carefully drained from the jars and the tomatoes are poured with boiling brine.
All that remains is to roll up the cans, turn them over and wrap them up. Once completely cooled, they can be placed in the pantry.

Instead of pouring boiling water over tomatoes in a jar to pasteurize them, you can simply immerse the tomatoes in boiling water for literally half a minute. The canning process in this case will be much easier and faster.

Tomatoes with citric acid, herbs and spices

You will need:

2 kg of fresh ripe tomatoes;
a quarter glass of sugar;
one and a half tbsp. l. salt;
1 tbsp. l. citric acid;
a couple of cloves of garlic;
a pair of bay leaves;
5 black peppercorns;
parsley.

Cooking steps:

The jars are thoroughly washed with soda and sterilized.
Tomatoes and herbs are washed and dried.
The process of filling jars begins with garlic.
Next comes pepper, parsley and bay leaf.
Finally, the tomatoes are laid out and the entire contents are poured with boiling water.
After a quarter of an hour, the water is poured into a container for preparing the marinade and put on fire.
Another half glass of water, salt, sugar and citric acid are added. The mixture is brought to a boil and immediately poured into jars so that the liquid overflows from the top. In this case, the neck is well sterilized.
The cans roll up and inevitably turn over. After this, they are wrapped and left to cool.

The first sample from pickled tomatoes can be taken no earlier than a month after canning. This time will be enough for the tomatoes to marinate and absorb all the flavors.

Quick canning of tomatoes with onions and citric acid

You will need:

one and a half kg of small tomatoes;
1 PC. Luke;
1 PC. any sweet pepper;
a couple of cloves of garlic;
3 pcs. dill with inflorescences;
3 currant leaves;
1 bay leaf;
3 black peppercorns;
3 incomplete art. l. Sahara;
1 tsp. citric acid;
one and a half liters of cold water.

Cooking steps:

Tomatoes and herbs are washed.
The onion is cut into rings half a centimeter thick.
Sweet pepper is chopped into small slices.
Each jar contains greens, tomatoes, peppers and onions.
Citric acid is added.
The marinade is being prepared. To do this, put water on fire, add spices, sugar and salt. The liquid is brought to a boil.
The hot marinade is poured into jars.
Tomatoes are rolled up with lids. They just have to cool down and can be hidden in the cellar until winter.

Canning tomatoes: add lemon juice

There is not always a desire to use vinegar, citric acid or aspirin during the canning process. The solution is simple - lemon juice. Thanks to this product, you don’t have to worry that the jars won’t last until winter. They keep well. And the taste of tomatoes is simply amazing.

You will need:

couple kg. tomatoes;
4 tsp. lemon juice;
4 tsp. salt.

Procurement stages:

The tomatoes must be washed and immersed in boiling water for a couple of minutes. After heat treatment, the skin is carefully removed from them.
Jars (liter) should be washed and sterilized. Tomatoes are placed exclusively in sterile containers. They should be compacted as tightly as possible.
A spoonful of salt is added to each jar and freshly boiled water is poured in.
The containers are covered with lids and sterilized for at least half an hour.
Literally a couple of minutes before the end of the sterilization process, pour a spoonful of lemon juice into the jars.
The final stage of preparing tomatoes is rolling up the lids. Banks must be turned over several times. This way the lemon juice will be evenly distributed.

Quick canning without sterilization: tomatoes with citric acid

Sterilization is a process, although necessary, but exhausting. It is natural for many housewives to want to avoid it. One possible way is to prepare tomatoes according to this recipe. The tomatoes are very tasty, with a pleasant sweet and sour aftertaste, and can even be stored in the pantry of a multi-story building.

You will need:

1 kg. tomatoes;
1 clove of garlic;
1 laurel leaf;
1 clove bud;
4 peppercorns;
half tsp citric acid;
one and a half tsp. Sahara;
1 tsp. salt;
a couple of sprigs of parsley.

Procurement stages:

The first priority is to prepare the banks. They must not only be washed, but also sterilized over steam for at least ten minutes. Just boil the lids.
All the spices and washed tomatoes are placed in the jar.
Fill jars with tomatoes with freshly boiled water and cover with lids. They need about fifteen minutes to warm up. After this, the water can be poured into the pan.
Sugar, table salt and the required amount of citric acid are added to the water. The marinade is simply brought to a boil and poured into jars while still very hot.
The cans are quickly rolled up and carefully turned over. They must be wrapped and not disturbed until they cool completely.

Marinated tomatoes with horseradish and citric acid (video)

The amount of vegetables and spices in each recipe is not important. If desired, you can change the proportions or eliminate any of the ingredients altogether. The taste will certainly change, but it won’t get any worse. You can not just experiment, but create your own recipe, focusing on personal preferences and tastes of your household.

The taste of tomatoes canned without vinegar, but only with the addition of citric acid, is special. The pleasant sweet and sour taste will be light and unobtrusive, only emphasizing the taste of the tomatoes themselves. And the brine is actually something incredible. Delicate, unsweetening, leaving behind a pleasant aftertaste. Cooking such tomatoes is very simple; even a beginner in the field of cooking can cope with this task.