Canning tomatoes for the winter recipes, canned tomatoes recipes

Every year we make sure to prepare tomatoes for the winter. They always turn out great. The recipe is simple, but the vegetables are very tasty, sweet and salty with a slight sourness. The marinade is immediately drunk, resulting in an excellent drink. It goes well with fried and boiled potatoes.

Roll into 1 and 1.5 liter jars. This is very convenient, unlike 3-liter ones. Vegetables are quickly eaten, do not need to be stored open in the refrigerator, and do not take up extra space. I opened it and ate it in one go.

For preparation, we choose small tomatoes; they are easier to put in a jar and more convenient to eat. To prevent them from bursting during cooking, try not to pickle overripe ones. It will be better if they are slightly unripe or definitely strong and dense.

Tomatoes for the winter are the most delicious recipe

I suggest preparing you my favorite recipe – winter tomatoes with garlic and honey. We make tomato preparations using this recipe every year. They are always tasty, do not require sterilization, are prepared using the double-fill method, and are perfectly stored indoors, which is extremely important in a city apartment.

For a three-liter jar we need:

Tomatoes – 2 kilograms,
Peeled garlic - 30 grams;
Honey – 1 tablespoon;
Citric acid – 1 teaspoon;
Black pepper - 5 peas;
Water (bottled or spring) - 1.5 liters;
Salt – 1 tablespoon;
Sugar – 6 tablespoons

I got the recipe from my mother for a 3 liter jar, so that’s how I present it. Although in life, according to this recipe, I roll tomatoes into small liter and half-liter jars, because it’s more convenient for me to consume them.

So, let's start cooking.

Step 1 Wash the tomatoes thoroughly and let them dry a little. In the meantime, peel the garlic and cut it into small slices, which are best made cone-shaped, this will make it easier to stuff the tomatoes.

Step 2 In the tomatoes in the area of the stalk, make cuts in the form of a rectangle or triangle and insert the previously prepared cloves of garlic there.

Step 3 Place the prepared tomatoes in sterilized jars, add peppercorns, pour boiling water over them, cover with a lid and leave for 15-20 minutes, let them warm up.

Step 4 Then drain the water and prepare the filling based on it. Boil the water again and add salt and sugar.

Step 5 Add honey and citric acid to the jars and immediately carefully pour boiling liquid over them.

To prevent the jars from bursting, pour the filling into the center of the tomatoes so that they warm up evenly.

Immediately seal the jar, turn it over, wrap it in something warm and leave it to cool.

From this amount of ingredients you get 3 jars of 1 liter or 2 jars of 0.7 liters, 1 jar of 0.5 liters, 1 jar of 1 liter.

Green tomato salad

Green tomatoes for the winter are no less good as a preparation than red ones. In late autumn, unripe vegetables are often sold, which are removed from the fields before frost. These tomatoes can be used to make wonderful preparations for the winter. Tomatoes are good in any form.

We will indicate the ingredients approximately per kilogram of tomatoes:

0.5 kg of onion,
vegetable oil (120 ml),
3 tbsp. l. Sahara,
1 tbsp. l. salt,
vinegar (30 ml.),
Bay leaf,
greenery,
pepper.

Wash the tomatoes and cut into thin circles, chop the onion into half rings. Now let's start preparing the marinade. Add vinegar, sugar and salt to a liter of water. Place the solution on the fire and bring to a boil.

Place the tomatoes in clean jars, add all the spices and pour in the hot marinade. Cover the tomato preparation for the winter with a lid. We send each jar to sterilize for 20 minutes. After the container, wrap it in a blanket until it cools down.

Tomatoes in their own juice “You'll lick your fingers” - a recipe for the winter without sterilization

Marinated tomatoes in their own juice according to this recipe turn out very tasty, just “finger licking”, salt and sugar are all in moderation. Be sure to try this recipe for tomatoes. Large, fleshy tomatoes are good for juice, but it is better to use small ones directly into the jar.

We will need: (for a two-liter jar or 2 liters)

Tomatoes – 2.5-3 kilograms,
Water – 1 liter;
Salt – 2 tablespoons;
Sugar – 3 tablespoons;
Vinegar 9% - 2 tablespoons

Preparation:

First, prepare the filling for the tomatoes. Wash the tomatoes, remove the stem, cut into small pieces and pass through a blender until smooth. For this we need 1.5 kilograms of ripe tomatoes. If it’s difficult for you to do this or want to save time, you can replace it with ready-made tomato juice with pulp from the store.

Ideally, the resulting tomato mass can first be passed through a sieve to get rid of the seeds and peel.

But, if this doesn’t bother you, then you don’t have to do it and put it directly into the pan.

We pierce the tomatoes with a toothpick in the area of the stalk so that when pouring boiling water they do not burst or lose their shape.

Place the tomatoes prepared in this way into a jar and pour boiling water over them. We do this at intervals of a few seconds so that the jar does not burst and leave the tomatoes to warm up for 20 minutes.

Place the pan with tomato puree on the stove and bring to a boil, stirring occasionally. As soon as the puree boils, add 3 tablespoons of sugar and 2 tablespoons of rock salt. Mix everything well and leave to cook for 20 minutes. After this time, add 2 tablespoons of 9% vinegar. Mix everything and let it simmer for 1-2 minutes.

We drain the water from our preparation. This is convenient to do if you have a special lid, the tomatoes will not fly out of the jar. Pour hot tomato juice over the fruits, close with lids that have previously been boiled for 10-15 minutes. We seal the jars, turn them over, cover them with something warm and leave them until they cool.

Tomato juice

To prepare 1 liter of tomato juice you need approximately 1.2 kg of tomatoes. To obtain tomato juice of a bright red color with a pleasant taste, tomatoes of uniform color with dense juicy pulp and thin skin are selected. They are washed at least twice and the water is allowed to drain. The washed tomatoes are cut into halves with a stainless steel knife and the place where the stalk is attached is cut out, then the halves are cut into smaller pieces and passed through a meat grinder. Chopped tomatoes are placed in an enamel pan, heated to 95-97 ° C (almost to boiling) and rubbed hot through a sieve with holes 1.5 mm in diameter, and then through a sieve with holes 0.5-0.7 mm in diameter to obtain juice homogeneous consistency. The pureed mass is placed in another clean enamel pan, put on fire and boiled for 3-5 minutes until the foam stops. The boiling, boiled juice is poured into dry, heated jars, filling them to the top, the jars are covered with boiled lids and sterilized. Jars with a capacity of 3 liters are not sterilized, jars with a capacity of 0.5 liters are sterilized for 20 minutes, 1 liter for 30 minutes. The loss of vitamin C in juice is greater, the higher the temperature at which it is stored, and the more air left in the jar. To increase the vitamin C content in tomato juice, it is recommended to add 15-25% (by weight) red sweet pepper puree.

Awesome tomatoes in jelly for the winter - a simple recipe

I offer you a very simple recipe for tomatoes in jelly, which is easy to make, pour gelatin directly into jars, pour hot marinade and sterilize. The tomatoes turn out whole and keep their shape perfectly.

If you want the marinade to be like thick jelly, then store the preparation in the refrigerator; your tomatoes will harden like jellied meat.

Ingredients for 1 liter jar:

Tomatoes – approximately 700 grams,
Bell pepper – 0.5 pieces,
Onions – 1 piece,
Gelatin – 10 grams (1 heaped tablespoon)

for marinade (enough for 2 1 liter jars)

Water – 1 liter,
Sugar – 2 tablespoons,
Salt – 1 tablespoon,
Bay leaf – 1 piece,
Peppercorns – 2 pieces
9% vinegar - 1 tablespoon in each liter jar

To prepare this preparation, it is better to use dense tomatoes so that they hold their shape well when cut into slices. I like the varieties “Slivka”, “Raketa”, “Shuttle”. Cherries are ideal; they look impressive in jelly and remain intact when prepared.

Preparation. We wash all the vegetables and dry them slightly. Cut the tomatoes into slices, peppers into slices, onions into rings or half rings.

Fill sterilized jars layer by layer with vegetables. It is better to use 1 liter jars, and for cherry tomatoes - 0.5 liters.

Place the tomatoes cut side down on the bottom. This will make it easier to serve them when the jelly has hardened.

We don’t fill the jar completely at once, but only to the middle: tomato slices, peppers, onions.

Now add gelatin. For a 1 liter jar you will need 10 grams of instant gelatin or approximately 1 tablespoon (heaped). Distribute the gelatin evenly over the vegetables.

There is no need to dissolve gelatin.

Fill the jar with the remaining tomatoes, then peppers and onions on top. Prepare the marinade: add sugar, salt, bay leaf, peppercorns to the water and boil. Pour boiling marinade over the tomatoes and send them to sterilize.

Place the jars in a pan of hot water, having previously laid a towel on the bottom. This way the jars will stand more stable and will not burst. Sterilize liter jars for 15 minutes at low boiling water, half-liter jars with cherry tomatoes - 5 minutes. This time is quite enough, otherwise the tomatoes may boil over. The countdown begins from the moment the water boils in the pan.

At the end of the sterilization time, remove the jars from boiling water, pour in 9% vinegar, seal, turn upside down, wrap and leave until completely cool.

Be careful, do not forget to pour vinegar into the tomatoes after sterilization, otherwise the entire preparation will be lost.

We store the preparation in the refrigerator.

Marinated tomatoes for the winter are very tasty for 1 liter (with carrot tops)

Tomatoes prepared according to this recipe taste sweet, very aromatic, store well and do not become cloudy at all.

The peculiarity of the recipe is that it does not require the classic set of herbs and spices for canning (dill, bay leaf, garlic). Instead, carrot tops are added - they contain enough valuable nutrients and vitamins.

Ingredients for two liter jars or one two-liter jar:

Tomatoes - 1400 grams,
Carrot tops - 4 sprigs,
Black peppercorns - 6 pieces

For the marinade:

Water - 1 liter,
Salt - 1 tablespoon,
Sugar - 3 level tablespoons,
9% vinegar -55 ml (11 teaspoons)

Preparation Wash the tomatoes and carrot tops under cold water and dry slightly. We pierce the tomatoes with a toothpick (make several punctures) or a fork in the area of the stalk. Thanks to this, the fruits will not crack when brewing them with hot water.

Place black peppercorns and 2 sprigs of carrot tops at the bottom of the jar. This is quite enough for a 1 liter jar.

Don't worry, you won't taste the carrots in the tomatoes. Thanks to long-term preservation, only an easily perceptible aroma remains.

Now fill the jar with tomatoes up to the neck, add hot water, close with a sterile lid and leave to warm up for 15 minutes.

Then we drain this water and use it to make a brine, add salt and sugar in the proportions we need, and bring to a boil. As soon as the water boils, add vinegar and immediately pour our tomatoes into the jar.

Due to the sufficiently large amount of bite, there is no need to sterilize the workpiece.

Seal, turn over, wrap in something warm and leave to cool slowly.

The preparation must be infused to obtain a characteristic, unique taste. Therefore, it is better to try it no earlier than after 4 months, and better after 5 months. To avoid problems with determining this time, I usually sign my preparations. I write down the cooking time, and sometimes the composition of the marinade. After all, it can always be adjusted when preparing for next year.

Pickled tomatoes “Assorted”

For 1 kg of prepared vegetables you need: horseradish leaves - 1.8 g, dill - 50 g, celery and parsley leaves (halved) - 3.7 g, red hot pepper - 0.2 g, bay leaf - 1 pc., garlic - 4g.

For one jar with a capacity of 1 liter you need: broken cinnamon - 1 piece, cloves - 3-4 pcs., allspice - 3-4 peas, black hot pepper - 2-3 peas, bay leaf - 1 pc.

For this type of canned food, it is recommended to take vegetables in the following ratio: small-fruited tomatoes - 67-70%, small-fruited cucumbers (gherkins) - 30-35%. Tomatoes, cucumbers and herbs are prepared in the same way as for pickling in other cases.

Finely chopped herbs and spices are placed at the bottom of the prepared jars, then cucumbers, and tomatoes on them. Filled jars are filled with hot marinade, which is prepared as follows. Pour water into an enamel pan, heat it, add salt and sugar. The mixture is boiled for 10-15 minutes, filtered through 3-4 layers of gauze, brought to a boil again and the required amount of acetic acid is poured into it. For 10 jars with a capacity of 0.5 liters, you need to prepare 2.2 liters of marinade filling. This requires 2 liters of water, 102 g of sugar, 105 g of salt, 32 g of acetic acid of 80% concentration.

The jars filled to the top are covered with boiled varnished lids and placed in a pan with water heated to 60-70 °C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l is 5 minutes, 1 l is 8 min, 3 l is 15 min. After processing, the jars are hermetically sealed, turned upside down and, if possible, quickly cooled in a cool room, but not in a draft.

Recipe for delicious sweet pickled tomatoes

I use this recipe every year when rolling tomatoes. It is not at all complicated, and the tomatoes turn out excellent and are always a big hit with family and friends. They are quite sweet, but thanks to the vinegar they keep well in the room.

Necessary products (for a three-liter jar):

Tomatoes – 2 kilograms,
Dill – 50 grams,
Garlic – 3-4 cloves,
Water - 1.5 liters,
Salt – 1 tablespoon,
Sugar – 7 tablespoons,
70% vinegar essence - 1 tablespoon

The cooking technology is very simple. Place all the spices (dill and garlic) on the bottom of a sterilized jar. Fill the jar with clean tomatoes, pierced with a fork in the area of the stalk. This will keep our tomatoes intact. Their skin will not crack when poured with boiling water.

Pour boiling water over the vegetables, close with a regular lid and leave to warm for 15 minutes. During this time, air will come out of the tomatoes.

Then we drain the water soaked in the aroma of spices and use it to make a filling. Add salt, sugar and boil.

Pour boiling brine over the tomatoes and add vinegar essence. Be careful, do not forget to pour it in, otherwise the tomatoes will not be stored, but will simply explode.

Cover the tomatoes filled with brine with a sterile lid, roll them up, turn them over, check that nothing leaks out, cover them with a blanket or blanket and leave to cool. Slow cooling provides additional sterilization to the tomatoes.

If you don't like vinegar in tomatoes, there is a worthy alternative. The vinegar essence in sweet pickled tomatoes can be replaced with 1 tablespoon of dry mustard and a small piece of horseradish.

Salted tomatoes in their own juice

For 10 kg of tomatoes, 20 g of mustard and 360 g of salt are consumed, and half of the salt and mustard is consumed when laying the tomatoes, and half is added to the tomato mass.

Finger-licking tomatoes with garlic for the winter in a liter jar

If I have a large harvest of cherry tomatoes, I definitely prepare them according to this recipe. It turns out very tasty. Although you can prepare this preparation from any small tomatoes. The tomatoes are to die for.

Ingredients for 1 liter jar:

Tomatoes - how many will go in?
Garlic – 4 cloves,
Parsley – 6 sprigs,
Dill – 10 sprigs,
Horseradish leaf – 1 piece,
Dill umbrellas – 4 pieces,
Water – 600 ml.,
Sugar – 1 tablespoon,
Salt – 1 tablespoon,
Vegetable oil – 1 tablespoon,
Table vinegar 9% - 1 tablespoon,
Bay leaf - 2 pieces,
Black pepper – 8 peas

And so, let's start cooking. As usual, we wash the greens and tomatoes, and our jars are already prepared in advance, washed and sterilized, and the lids are also already prepared.

Chop the dill and parsley, chop the garlic. Place all the greens in a bowl and mix well. Then add tomatoes to this container and mix everything too.

The recipe indicates the required amount of dill and parsley per 1 liter jar, but you can add herbs at your discretion when making a batch for several jars.

Place a dill umbrella and a horseradish leaf (or a piece) at the bottom of a clean jar. Then add the tomatoes mixed with herbs and garlic. On top we again introduce the dill umbrella, horseradish leaf, peppercorns, bay leaf, salt, vegetable oil, sugar, vinegar.

You can use any vegetable oil, although I prefer unrefined oil, it is more aromatic and tasty.

Pour boiling water over the tomatoes in the jars, cover with a lid and send to sterilize for 15 minutes after boiling. Then we remove the jars from the pan, roll them up, turn them over and put them under the fur coat.

Tomatoes under the snow

Tomatoes with garlic for the winter under the snow are one of the most interesting options for preparing pickled tomatoes. The good thing about this recipe is that it does not require sterilization. The finished snack has a very delicate and soft taste. Tomatoes in jars really look like fruits dusted with snow. Grated garlic acts as snow.

Ingredients:

kilogram of tomatoes,
vinegar (two tbsp.),
salt (two tbsp.),
sugar (1.5 tbsp.),
garlic.

Wash the tomatoes thoroughly and place them in prepared jars. It is better to take medium-sized tomatoes so that they fit comfortably in the jar. Pour boiling water over the prepared vegetables in jars and leave to steep for about 20 minutes. Next, pour the water into a saucepan, add sugar and salt. Bring the liquid to a boil again. This will be our marinade.

Next, take the garlic, peel it and grate it. We need a tablespoon of this mass. Add vinegar to the marinade. Pour the resulting solution over the tomatoes. We close the jars with lids. Tomatoes in jars are ready for the winter.

Fresh tomatoes for the winter

The peculiarity of the recipe is that the tomatoes are prepared without salt, acid or spices. That is why they turn out fresh, but there are some subtleties when preparing them, which I will tell you about. It is better to make this preparation in liter or half-liter jars.

We will need: only tomatoes and boiled water.

To make your tomatoes truly tasty, choose dense, meaty tomatoes. You should not use soft, overripe fruits; they will simply spread out in the jar.

We wash the tomatoes, dry them, cut them into slices and remove the place where the tail was.

In order not to cut into both slices, we cut the tomato slightly diagonally, this way there will be less unnecessary movements.

We must sterilize jars and lids first, even though our product will necessarily be sterilized.

Sterilization of tomato preparations is mandatory.

Fill the jars with tomato halves and add boiled water at room temperature.

It is important here that the water is boiled, but in no case boiling water, otherwise the tomatoes will simply cook, the tomatoes will turn out too soft, and the skin may come off.

We do not add anything to the jars except water.

Cover with lids and place in a pan for sterilization. Place a towel on the bottom of the pan and pour warm water up to the hangers of the cans.

Bring to a boil and sterilize from the moment of boiling liter jars for 15-17 minutes, and half-liter jars for 10-12 minutes. It is very important here not to overcook the tomatoes so that they do not become too soft.

We take the jars out of the pan and immediately screw the lids on tightly. We turn the jars upside down just to make sure that they do not leak.

And one more important point. We don’t wrap the tomatoes, but simply leave them to cool upside down, and then put them in a cold place, although they can sit in the cupboard for several months, but the result will be better in the refrigerator.

If you have not made such tomatoes before, then make at least two jars, you will be pleasantly surprised by their taste.