The invention of canning jars is literally a breakthrough. Our ancestors could not even imagine what delicacies can be cooked and stored without problems for more than one month, without using barrels, tubs and other capacious containers. One of these delicacies has firmly taken its rightful place on the shelves in the closets - these are canned tomatoes for the winter.
Pickled tomatoes are a spicy, aromatic and tasty appetizer. It's easy to prepare tomatoes in jars for the winter. In principle, all recipes for pickled tomatoes are divided into two types - with and without sterilization. Not everyone, of course, likes to additionally warm up filled jars in boiling water, but such a blank is guaranteed not to deteriorate in a city apartment, when jars are not only in the closets, but also under the bed and even on the mezzanine!
Before introducing you to our canned tomato recipes, let me remind you of a few rules that will allow you to prepare the most delicious canned tomatoes for the winter:
- If you pick tomatoes from your plot, do it in dry weather, sorting them by ripeness and size;
- Try not to mix different varieties of tomatoes in the same jar;
- Choose tomatoes of about the same size for each jar;
- Small or medium-sized tomatoes are best suited for canning, they look prettier, do not burst when cooked, and they are more convenient to eat;
- To prevent the skin of tomatoes from bursting when scalded, pierce their stalks with a wooden toothpick;
- For pickling, it is better to choose tomato varieties, in the fruits of which there is more pulp than juice, not too many seeds and with a dense skin. It can be all kinds of cherry tomatoes, plum tomatoes and so on;
- A preservative for pickled tomatoes is traditionally vinegar, vinegar essence, citric acid, aspirin, as well as sour juices - apple, red or white currant. Sometimes tomatoes are pickled in gelatin, but this is not for everybody;
- For preservation, take cans with a volume of 0.7-1.5 liters. Less - it makes no sense, this is one clove, more - it is not always possible to use a 2-3 liter jar of pickled tomatoes in one sitting. However, be guided by the number of eaters and lovers of a savory snack;
- Wash all canning ingredients thoroughly;
- Be sure to sterilize jars and lids;
- Pay attention to the lids - they must be varnished, otherwise their inner part will corrode under the influence of the acid in the marinade.
And now the recipes! There are many of them, there is plenty to choose from.
Pickled cherry tomatoes in jars
Ingredients for 1 L can:
600-650 g cherry tomatoes,
1 sweet red or yellow pepper,
50 g of dill and parsley,
2-3 cloves of garlic
3 allspice peas,
2 bay leaves.
Marinade:
1 liter of water
25 ml 9% vinegar,
2 tbsp Sahara,
2 tbsp salt.
Preparation:
Put 2-3 cloves of garlic, peppercorns, chopped greens in jars sterilized in any way. Then lay the tomatoes, pre-piercing the stalks with a toothpick, layering them with bay leaves and chopped bell peppers. Boil water separately, add salt and sugar, let them dissolve and pour over the tomatoes in the jars. Cover and leave for 15 minutes. Then pour the marinade back into the saucepan, boil. Pour 25 mi of vinegar into each jar, cover with boiling marinade and roll up immediately. Turn the cans over, wrap them up and leave for 1-2 days. Then put it away for storage.
Sweet pickled tomatoes (sterilized recipe)
Ingredients for 1 L can:
500-700 tomatoes,
½ onion,
20 ml 9% vinegar,
30 g sugar
½ tsp salt,
spices (black peppercorns, cloves, allspice, bay leaf) - to taste,
700 ml of water.
Preparation:
Place the spices at the bottom of each sterilized jar. Then lay the tomatoes, chopped with a toothpick, layering with half rings of onions. Boil the water, sugar and salt separately, let them dissolve completely, pour in the vinegar and pour the tomatoes into the jars. Place the filled jars in a wide saucepan of hot water and sterilize, covered with lids, within 15 minutes from the moment the water boils. Then roll up and turn over.
For those who don't want to mess with boiling, here's our next recipe.
Sweet pickled tomatoes (no sterilization)
Ingredients:
2 kg of tomatoes,
1 medium carrot
1 bell pepper
2-3 currant leaves,
2-3 cherry leaves,
2-3 bay leaves,
5-6 peas of black pepper,
1-2 sprigs of dill,
15 g salt
15 g sugar
30 ml of 9% vinegar.
Preparation:
Put leaves and herbs on the bottom of sterilized jars, then put tomatoes, on top place chopped bell peppers and grated carrots. Place the dill on top. Pour boiling water over the contents of the jars and let stand for half an hour. Then pour the water into a saucepan, prepare the marinade by boiling water with salt, sugar and vinegar, pour tomatoes in jars with it and roll up. Turn the cans over, wrap them up and leave for a couple of days.
And our next recipe is for lovers of Italian dishes, spicy, savory.
Pickled tomatoes in jars with Italian herbs
Ingredients for a 2 L can:
1.5 kg tomato,
3 sweet colored peppers,
1-2 stalks of celery,
1 red onion
3 cloves of garlic
30 ml olive oil
30 ml white wine vinegar,
15 g sugar
10 g salt
2 sprigs of rosemary,
2 sprigs of basil,
2 sprigs of thyme.
Preparation:
Herbs for this harvest must be taken fresh. They have long been no longer a rarity on our counters, and they can also be easily grown on the windowsill. So, cut the fresh herbs as small as possible, put them in a mortar, squeeze the garlic through a press and add olive oil. Pound the whole mass and put in sterilized jars. Cut the onion and pepper into slices and rings, cut the celery stalks into cubes. Put everything together with the tomatoes in a jar. Pour boiling water over the contents and let stand, covered for 30 minutes. Then drain the water into a saucepan, add salt, sugar and boil. Add the vinegar, pour the tomatoes into the jar, and roll up immediately. Turn the cans over, wrap them up and leave to cool.
Tomatoes for the winter in jars with apples and bell peppers are very interesting.
Pickled tomatoes with apples and bell peppers
Ingredients for a 1.5 L can:
1-1.2 kg tomato,
1 hard apple
½ sweet pepper,
1 sprig of parsley.
For the marinade:
½ tbsp salt,
2.5 tbsp Sahara,
½ tsp 70% vinegar.
Preparation:
Remove the stalks from the tomato, peel the apples of seed pods and cut into slices, cut lengthwise into strips. Sterilize the banks. Place the tomatoes with apples in jars, shifting the peppers and parsley, cover with boiling water and let stand for 10 minutes. Then pour the water into a saucepan, add salt, sugar, vinegar and boil. Pour tomatoes in jars, immediately roll up, turn over and wrap overnight.
You can also pickle green tomatoes. This recipe is just in case you are overwhelmed with a tomato crop!
Pickled green tomatoes
Ingredients:
2-2.2 kg of green tomatoes,
1 head of garlic
½ carrots,
1 bell pepper
10 black peppercorns,
1 sprig of parsley.
For the marinade:
1.5 l of water,
1.5 tbsp salt,
½ stack. Sahara,
2 tbsp 6% vinegar.
Preparation:
For pickling, select light green tomatoes, not too small. Remove the sepals. Peel the garlic and cut into slices. Cut the carrots into slices. Cut the bell peppers into strips. Cut the tomatoes crosswise, but not completely, and place 1-2 slices of garlic inside. Put peppercorns and carrots on the bottom of the jars, fill the jar with tomatoes, shifting them with strips of pepper and herbs. Pour boiling water over the tomatoes and leave for 30 minutes. Meanwhile, prepare the marinade: boil water, add salt and sugar, dissolve in boiling water, add vinegar. Drain the water from the tomato, immediately cover with the marinade and roll up immediately. Turn the cans over, wrap them up and leave for 1-2 days.
Successful blanks!
Larisa Shuftaykina
Tomatoes occupy one of the first places in terms of their nutritional value among vegetables. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 percent - 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 food for patients with various types of metabolic disorders. They are useful in diseases of the cardiovascular tract. Pectin substances of fruits reduce blood cholesterol levels, inhibit the growth of bacteria.
Bookmark for long-term storage
For bookmarking for long-term storage, they take tomatoes of late plantings of the milky or green stage of maturity, select healthy fruits and put them in boxes with trellised lids, the stalks upward. At the bottom of the box between the fruits, small dry (best of all birch) shavings or peat are poured; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12 ° C. The shelf life of tomatoes according to this method is from 1 to 3 months.
According to the second storage method, the fruits collected at the end of October at the stage of milk ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box with a dry clean straw lining and brought into a dark, ventilated storage facility. 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, jam is made
NATURAL RED TOMATOES
Select fruits with a good even color, dense and uniform in size, put in jars and pour boiling brine. Cover the jars with lids and sterilize, keeping in boiling water liter - 8-10 minutes, three-liter - 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
For the preparation of 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, ripeness and color, peel off the stalks, rinse in running water, put in a colander or on a blanching net, immerse in boiling water for 1-2 minutes and cool with cold water. After that, the skin is easily separated from the pulp with a knife.
Put the peeled tomatoes in prepared jars and pour hot brine. Sterilize filled cans at a temperature of 110 ° C: with a capacity of 0.5 l - 5-8 minutes from the moment of boiling, with a capacity of 1 l - 10-12 minutes.
For brine: 1 liter of water - 50-60 g of salt.
TOMATOES IN OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without the skin, dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them down by immersing them in cold water or pouring them with cold water. At the same time, the peel of tomatoes cracks and comes off well.
Further, the cooking process is the same as in the previous recipe.
CANNED UNCLEANED TOMATOES
Canned tomatoes retain their flavor, aroma and nutritional value. Select fresh, regular-shaped, with a smooth surface, strong tomatoes, not damaged by diseases and pests, without sunburn spots. In addition, tomatoes must be completely ripe - intense red color, without green or yellow-green spots near the stalk. Tomatoes that are soft and overripe, or those with a lot of seeds or loose flesh are not suitable for canning. You cannot use very large, cracked fruits. Tomato juice is prepared from them for pouring.
Peel the tomatoes selected for canning from the stalks, rinse very well with cold running water. Since tomatoes do not blanch, it is necessary to remove microorganisms adhering to them during washing. Pierce the tomatoes in several places with a fork, put them in jars and pour over freshly prepared tomato juice, cooled to a temperature of 80-85 ° C with the addition of sodium chloride. Sterilize and seal the filled cans. Keep upside down until cooling.
Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove the stalks, greens, parts damaged by sunburn and diseases, rinse the tomatoes with running water, cut into pieces, put in a suitable dish and cook until soft and juiced, then rub through a fine sieve to separate the seeds and skins.
Add salt to the grated tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. It then begins to wander rapidly and becomes unusable for pouring. In view of this, when preparing a large amount of canned food, tomato juice for pouring should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.
TOMATOES CANNED WITH PEPPER
Pour the peeled tomatoes and spices in jars with brine. Place the jar in a saucepan with warm water, put on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then take it out of the pan, add the vinegar essence and roll it up with a tin lid. Store tomatoes in the coolest place.
For one three-liter jar - tomatoes - 2.5 kg, red bitter pepper - 1 string, red sweet pepper - 1 pod, black bitter pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.
For the preparation of brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80 percent vinegar essence.
MARINATED TOMATOES
There are many ways and recipes for making pickled tomatoes. They differ in different ratios in the marinade of salt, sugar and a set of spices. Pickled tomatoes are mostly small: green, milky, brown, pink. Put spices and herbs at the bottom of the jar. Pour boiling marinade over jars of tomatoes, sterilize and roll up with tin lids.
For the first way: bay leaf - 3 pcs., black bitter pepper - 10 peas, red bitter 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 way: dill stalks - 10 pieces, blackcurrant leaf - 10 pieces, parsley - 15 g, mint - 10 g, red bitter 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 way: for a three-liter jar, take 6 glasses of water, 2 tbsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 6 peas of black and allspice, 6 pieces of cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.
SALT TOMATOES
Put the tomatoes in cylinders or tubs, transferring spices, wash down with brine. Loosely seal the cylinders with lids, and put a circle in the tubs and put a small load on it. It must be borne in mind that more ripe tomatoes are poured with a stronger brine. You can just sprinkle them with salt without pouring the solution - the tomatoes will let the juice out.
For 10 kg of tomatoes - 2 dill and 1 - tarragon bushes, 1-2 pods of hot pepper, some fresh black currant leaves, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.
SALT TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe hard tomatoes and place them in a barrel, bucket or pan, sprinkle with black currant leaves. Put these leaves on the bottom too. After it has cooled down, add dry mustard to the cooked boiled brine, stir and let stand.
When the brine becomes transparent, slightly yellowish, you can pour tomatoes with it. On top, as usual, put a clean cloth and oppression.
For brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed peas of allspice and hot pepper, a pack (100 g) of dry mustard.
SALT TOMATOES WITH CARROT
Ripe, firm, small tomatoes, rinse thoroughly. Do not tear off the stalks - so the tomatoes do not flow out, they remain firm, they can be cut into slices, like fresh ones. Put the tomatoes in a tub, bucket, pan in rows, sprinkling with grated carrots, add red pepper, dill, garlic, bay leaf and pour with brine, put oppression on top.
Store in a cool place. If by the end of winter the tomatoes start to sour, you need to take them out of the brine, wash them, put them back down and fill them with fresh water. After that, they will remain for another 3-4 months.
For 8-10 parts of tomatoes - 1 part of carrots;
for brine - take 500 g of salt in a bucket of water.
SALT TOMATOES IN A BAG
A plastic bag is used as a container for salting. Wash selected medium-ripened tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and drain. Separately chop sugar beets - it delays oxidative processes. Put a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is laid on top of everything. Tie the bag tightly and put it in a barrel or in a box.
After two days, pour the vegetable mixture in a bag with brine.
To prepare the brine, take water for half the capacity of the bag, salt, add dill, bitter and allspice, bay leaf, boil everything.
Cool the brine, strain and pour into a bag, which is then tightly tied.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.
SALT TOMATOES IN OWN JUICE
Pour freshly harvested blackcurrant leaves on the bottom of the prepared barrel and lay red tomatoes in rows, layering each row with blackcurrant leaves, sprinkle with salt and mustard in powder. After laying several rows of tomatoes, fill them with mashed tomato paste. So alternate until the barrel is full. Put one part of the spices on the bottom of the barrel, the other in the middle, and the last on top of the tomatoes.
Cover the tomatoes with black currant leaves, seal the barrel and add the tomato mass through the tongue-and-groove hole.
Fermentation lasts 6-7 days, after which the tongue-and-groove hole is closed and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.
DRY SALT TOMATOES
Sort the tomatoes, select the unsuitable ones, then wash and put in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which put a little oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.
SALT TOMATOES WITH YOUNG CORN
For pickling, select solid red with green tomatoes. Salting is produced in small oak barrels (25-50 l) or glass bottles. At the bottom of the prepared container, put black currant leaves, previously scalded with boiling water. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Lay a layer of corn leaves on the bottom of the barrel, then in 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, on top - a small load.
For 10 kg of tomatoes - 550-600 g of salt.
TOMATOES WITH GRAPES
Tomatoes intended for canning, peel, rinse, pierce in several places. Put 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 ONION AND CARROT
In a saucepan, put finely chopped onions, green tomatoes, chopped into slices, carrots, greens. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes are tender, add the crushed garlic.
Put 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
Rinse medium-sized dense tomatoes, peel off the stalks, blanch in boiling water for half a minute, pre-pricked in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, add sugar and salt, pour over the tomatoes with boiling pouring, after 3-5 minutes drain the pouring, boil, repeat twice more. After the third bay, roll up the jar.
For a three-liter jar - 8-10 lemongrass leaves; for pouring - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.
DELICATE TOMATOES
Rinse the tomatoes, select the same size, blanch in boiling water for half a minute, put in a three-liter jar, add greens: lemon balm leaves, tarragon. Prepare a filling, in which add red currant juice, honey, salt.
Pour the tomatoes with a boiling solution, drain the solution after 3-5 minutes, boil again. Repeat two more times. After the third bay, roll up the jar, turn it upside down until it cools.
For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for pouring: 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, cut into 4-6 pieces. Peel the onion and cut into rings. Put tomatoes and onions in jars, alternating in layers (2-3 large onions will be needed for a three-liter jar). 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 the gelatin solution and pour over the jars of vegetables. Sterilize three-liter jars for 20-30 minutes. Pour 1 teaspoon of vinegar before closing the jar with a lid.
For brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for a gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.
Tomatoes with gooseberries
Sort the gooseberries, cut the tails, chop. Prepare the tomatoes by blanching them for half a minute in boiling water. Pour the prepared tomatoes with gooseberries, placing them in a three-liter jar. Boil the filling, pour the tomatoes with a boiling solution, pour the solution into a saucepan after 3-5 minutes, bring to a boil again.
Repeat two more times. Roll up the jar after the third time.
For pouring 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 make 2-3 punctures on top with a wooden stick so that the tomato skin does not crack. Prepare a filling of apple juice, salt and sugar. Put the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling pouring, quickly roll up and turn upside down until they cool.
In the same way, you can cook tomatoes with onions, which are pre-cut into rings.
Garlic and onions are phytoncidal plants, so a one-time filling is enough.
For pouring - 1 liter of apple juice, 50 g each of salt and sugar (for tomatoes with garlic), 30 g each of salt and sugar (for tomatoes with onions).
GREEN TOMATOES WITH GARLIC
Rinse green tomatoes of the same shape and size, make cuts with a sharp knife. Put a piece of garlic, a sprig of dill or parsley inside each tomato. Place carefully in prepared liter jars, pour over with hot marinade and sterilize for 20 minutes.
After that, quickly roll up the cans and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. tablespoons of sugar, 60 g of vinegar.
CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, undamaged fruits of any size and shape without stalks. To improve the taste, add carrots and parsley roots, onions to the caviar. Bake tomatoes, root vegetables and onions in the oven or Russian oven.
After that, pass all the components 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 them 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, 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 made from mashed tomato mass, to which you need to add bay leaves, pepper, dill and parsley, sugar and salt (to taste).
JUICE, PUREE, TOMATO PASTA
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.
Add another serving of 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 it hot into bottles, heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato paste remaining in the saucepan. For mashed potatoes, it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Arrange in glass jars and sterilize for 30-40 minutes.
For 1 kg of ready-made puree or pasta - 3 tbsp. tablespoons of salt.
TOMATO JUICE WITH PULP
Ripe, you can also overripe, well-colored tomatoes, wash, peel and boil, then rub through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize at 90 ° C for 30 minutes.
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 crushed 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, cloves. All this can be poured directly into the tomato mass or put into a bag and boiled in it, and discarded after cooking.
Pour hot sauce into jars or bottles, sterilize in boiling water and seal.
For 2.5 kg of freshly grated tomatoes - 150 g of granulated sugar, 20-25 g of salt, 0.5 g of peeled garlic, 0.5 g of black pepper, 1 g of allspice, 1.5-2 g of cloves, 1.5- 2 g cinnamon, vinegar to taste.
TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop the apples, chop the onion, remove seeds from sweet green peppers. Put all products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, you can put ground ginger. Cook over low heat for about 2 hours. Cool, put in jars and tie. 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. tablespoons of ground ginger.
TOMATO SPICE
Wash ripe red tomatoes, pour over with boiling water and mince together with peeled garlic. Wash horseradish and grate, mix with chopped tomatoes, add sugar, salt, vegetable oil and mix.
Divide 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, bell peppers, apples, red capsicum and mince. 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 (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. The best ones are washed and cut into 2-4 parts, the rest will be used to prepare the filling. Peel the bell peppers from the stalks and seeds, wash it, cut into pieces. 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 from green beans, then cut into pieces 2-3 cm long, wash. Dip the peppers and beans for 3-5 minutes in boiling water and then in cold water.
Prepare the filling: cut the tomatoes into pieces, boil them for 10 minutes and rub through a colander or sieve. Salt the resulting mass and, stirring, bring to a boil. Put prepared peppers, eggplants, green beans in a saucepan with hot pouring and simmer for another 20-30 minutes over low heat.
In each jar, put chopped celery, parsley, then a layer of tomatoes, and on top - a layer of vegetables.
Cover jars and sterilize half-liter jars - 30 minutes, liter jars - 40 minutes.
For a half-liter jar - 125 g of tomatoes, 125 g of pepper, 75 g of eggplant, 25 g of green beans, 2-10 g of greens, 5 g of salt, 150 g of tomato sauce.
TOMATOES IN SUNFLOWER OIL
Put bay leaf, black pepper, onion cut into rings at the bottom of a liter jar. Then place densely red tomatoes with dense pulp, cut in half. Lay with the slit down. Put a few onion rings on top.
Pour the tomatoes with marinade, put in a saucepan with water and sterilize for 15 minutes, covered 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. tablespoons of salt, 2 tbsp. tablespoons of sugar, after boiling, add 3 tbsp. tablespoons of vinegar.
GREEN TOMATO SALAD WITH ONION AND PEPPER
Pour the tomatoes over with boiling water, cool, cut into slices and, combining with onion rings and strips of sweet pepper, mix. Add dill, salt, sugar, pepper to the salad, put it tightly in sterile jars, pour boiling marinade and sterilize half-liter jars - 10 minutes, liter jars - 20 minutes, add vegetable oil at the end. Roll up the banks.
You can also add chopped grated cabbage to such a salad.
For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for the marinade - for 1 liter of water - 70 g of vinegar, 20 g of sugar, 50 g of salt.
PREPARATION OF GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Put vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9% 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 on the fire again. After boiling, cook for half an hour, stirring constantly. Put 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 the marinade - 300 g of vegetable oil, 200-250 g of vinegar, 300 g of sugar, 5-6 black peppercorns, 5-6 bay leaves.
JAM FROM TOMATOES
Take whole small, firm, unripe tomatoes, rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stem) and carefully remove the seeds so as not to touch the flesh. Put a slice of walnut into the resulting cavity. Pour stuffed tomatoes with semi-prepared syrup and leave for 5-6 hours.
Then cook until tender for about one hour. If you don't have walnuts, you can make tomato jam.
It happens that the harvest exceeds the expectations of summer residents, and you need to have time to process it, while paying attention to the site. At the same time, the question arises about new recipes for harvesting tomatoes: what else to come up with when all proven methods of canning are already flaunting on the shelves in the pantry or in the basement?
Quick recipes for tomatoes for the winter - basic technological principles
Tomato juice or puree, dried or frozen tomatoes, pickled or salted, snacks, ketchups, sauces, assorted - have you forgotten anything? Tomatoes are versatile vegetables, and their presence on the table, in any season and in any form, has become familiar and obligatory.
In addition to tomatoes with traces of rot or late blight, all fruits are suitable for processing, at any stage of maturity. Therefore, as soon as the fruit ripening season begins, it is already necessary to take care of preparing containers for canning, stock up on herbs and roots, aromatic spices in order to preserve tomatoes directly from the garden, without wasting time on the preparatory stage, which takes most of the time. Tomatoes themselves do not require much effort in canning, because they contain all the necessary acids that provide them with reliable storage. It is only important to additionally ensure the required level of sterility.
The entire harvested crop must be immediately sorted out and sorted according to the degree of maturity: overripe tomatoes are useful for tomato juice, mashed potatoes, ketchup or pasta;
Dense fruits can be preserved whole, separately or as part of an assortment of vegetables, in tomato dressing, brine or marinade. Exotic versions of winter preparations are also suitable here - tomatoes in apple juice, with red currants, gooseberries, grapes or cherry plum - depending on what kind of crop has ripened in the country by the time of canning.
With the onset of the first light frosts, the last crop of unripe tomatoes is harvested from the site. They can be put in boxes, sprinkled with pine sawdust, and for a long time, as they ripen, at room temperature, enjoy their fresh taste. But if there are too many unripe fruits, then it makes sense to prepare a delicious snack from them in a jar - salad or caviar.
In order to preserve the entire crop of tomatoes as much as possible and save time, the only way out is an integrated approach to harvesting them. Each housewife, of course, decides how much to prepare for this or that type of tomato stock, based on the needs and possibilities for storage. But, due to the fact that tomatoes sometimes ripen unevenly, due to weather conditions, depending on the variety of varieties, when starting harvesting, you need to take into account that you will have to cook at the same time according to several recipes.
Select too ripe fruits, wash, chop, and let them boil, so that then quickly, along with pickled tomatoes or salad, roll up the juice into jars. This is the fastest tomato recipe for the winter.
When all the tools and devices, containers and spices are prepared in advance, then a lot can be done in an hour.
How to prepare everything you need? Sterilize the jars in advance, be sure to cover them with lids and a clean napkin, and before laying vegetables, it is enough to heat them in the oven for a few minutes, and then cool them, if necessary (when laying fresh fruits).
Onions and peppers, carrots and garlic, celery and dill, horseradish and spices are ingredients that can be washed, peeled and cut in advance, placed in separate containers with lids. Ready spices will only have to be laid out in jars according to the recipe. Thus, the whole canning process will be divided into two parts. Prepare the spicy roots and containers in the evening, and the next day you will not have to stand at the stove until exhaustion, until the last tomato. This method of preparation is the simplest and easiest when you need to do a lot.
1. A quick recipe for tomatoes for the winter: sweet pickled "cream"
Ingredients:
Sugar 50 g
Table vinegar 75 ml
Pepper mixture (peas)
Mustard seeds
Leaves: laurel, cherry, black currant
Celery root
Technical ripeness tomatoes with dense pulp (cherry, "cream") 1.8 kg per 1 bottle
Cooking technology:
Add spices and herbs to taste. Salt, sugar and vinegar for the specified amount of water are the basis of the workpiece, the marinade, and their weight can be changed only if there is a cool room for storing the workpiece, or the tomatoes will have to be subjected to a longer pasteurization, which is undesirable.
Place the prepared leaves and roots at the bottom of the bottle. Wash whole small and medium-sized tomatoes, prick with a needle so that the marinade soaks up the fruits better and does not crack the skin during heat treatment. Place the fruit tightly in the bottle. Boil water, add salt and sugar. Pour the tomatoes in a jar with boiling water. Cover the jar with a lid, wrap it up with a warm cloth. Wait for it to cool down.
Drain the water into a saucepan, add the mixture of peppers, mustard seeds. Bring the marinade to a boil. Pour the prepared vinegar into a bottle of tomatoes, pour boiling water over again and roll up immediately. Turn the bottle over and wrap it up. After cooling, check the quality of the closure and transfer to the pantry.
2. A quick recipe for salad from tomatoes, peppers and cabbage for the winter
Ingredients:
White cabbage
Salad and hot peppers
Tomatoes
Salt, sugar and table vinegar - to taste
Parsley and dill
Cooking technology:
All vegetables for the salad are taken in an arbitrary proportion. Wash, peel and chop peppers, cabbage and onions. Grate the carrots on a coarse grater, cut the tomatoes into slices. Stir the salad, season with salt, sugar, add vinegar, hot peppers, chopped parsley and dill.
Place tightly in sterile jars, cover with lids, and pasteurize: 1.0 L - 15 minutes; 0.7 - 0.5 l - 10 minutes. After that, roll up the cans, turn over, stand until completely cooled, check the lids and transfer to the pantry for storage.
This preparation has a secret: it can be served on the table in winter as a salad, or added to borscht, after potatoes - the borscht will have a summer taste, as if it were made from greens just plucked from the garden.
3. A quick recipe for the winter - sun-dried tomatoes
Ingredients:
Dill seeds, coriander (ground)
Chili pepper, allspice, black (ground)
Sugar, salt
Small tomatoes, dense varieties
Cooking technology:
Sun-dried tomatoes are a completely different taste for many dishes. Be sure to try cooking them.
The amount of ingredients doesn't matter, just follow your taste. Spice additives can also be supplemented or substituted. The main thing is the drying technology, which it is advisable not to violate.
Preheat oven to 120 ° C. Cover the baking sheet with parchment paper, grease with vegetable oil. Cut the washed tomatoes in half, place on a baking sheet in one layer, cut side up. Sprinkle the halves with the spice mixture.
Remember that the salt draws out the juice, and the melted sugar caramelizes the fruit, which provides the right qualities for long-term storage. Try to sprinkle each half so that both sugar and salt are included in it.
Place the baking sheet in the oven and close it. Keep the oven closed until the sugar dissolves. Then open slightly to lower the temperature, soak the tomatoes for another five minutes, and turn off the oven, and leave the baking sheet inside until completely cooled. Repeat this operation 2-3 times until the tomatoes have reduced in volume by about half.
After that, pour kitchen salt into a dry container, cover it with parchment, and put the tomatoes on top. Store the container in the refrigerator. The salt cushion should be changed periodically. Sun-dried tomatoes can also be stored in a jar by treating them with sterilized oil, also in the refrigerator.
4. Frozen tomatoes for the winter - a quick recipe for tomato dressing
Vegetable caviar in a jar is, of course, delicious, but preparing caviar from fresh vegetables in winter is a completely different matter. Frozen vegetables even retain their summer flavor. Therefore, for example, sautéing frozen eggplants and tomatoes in winter is a special pleasure.
One drawback of this method of harvesting vegetables is that it requires spacious freezers. But a couple of bags of frozen vegetables, for special occasions, can now be afforded by any housewife who has a standard two-compartment refrigerator.
Ingredients:
Tomatoes at the stage of technical ripeness
Cling film
Preparation:
In this way, you can freeze any vegetables: zucchini, eggplants, peppers, boiled corn, but keep in mind that you need to cut the food in advance so that you just have to put it in a saucepan or pan. The second point: after defrosting, juice will flow out of the tomatoes and they will naturally turn into a shapeless mass. Therefore, select the densest ripe fruits with a minimum content of juice and grains. It is better to pre-blanch them and separate the skin, cut into cubes or wedges, depending on which dish will be prepared from them in winter.
Spread the foil, put the tomatoes on it, wrap it up. Choose the size of the package based on the volume of the freezer where the vegetables will be stored. They can be frozen into a rectangular briquette or cylinder to maximize the space savings.
Frozen tomatoes will add a pleasant aroma to many dishes that include tomatoes.
5. Spicy green tomato salad for the winter - a quick recipe
Ingredients:
Green tomatoes
Hot peppers
Korean seasoning for carrots
Salad pepper, semi-hot
Dill, parsley
Cooking method:
For this salad, as for all vegetable snacks, choose the amount of ingredients and spices at your discretion. Cut the carrots into thin strips, blanch in boiling water for five minutes, then discard through a colander. Cut dense green tomatoes into wedges, combine with carrots, add sugar, vinegar, seasoning and salt to taste. Add the peppers, chopped into strips, finely chopped dill and parsley leaves. Stir, place in sterile jars. Sterilize 0.5-0.8 L jars for ten minutes and seal immediately.
6. A quick recipe for tomatoes for the winter with grapes in apple jelly
Ingredients for one bottle (3 l):
Apple juice 1.7 l
Pectin 45 g
Grapes (nutmeg) 500 g
Cherry tomatoes 1.8 - 2.0 kg
Carnation
Sugar 100 g
Cooking method:
For beauty, choose yellow and red small tomatoes. Wash them, make cuts in the skin and put them in boiling water for a couple of minutes, and then put them in ice water. Peel off the skin. Go through the grapes, separating the berries from the brushes. Wash it too. Place the tomatoes and grapes in a jar. Boil apple juice, dissolving sugar and salt in it. Add spices to the juice, boil for 5-7 minutes, strain. Dissolve pectin in a small amount of juice, pour into the total mass and strain again.
Pour over the tomatoes and grapes with hot juice (95 ° C). Paste the bottle for 15 minutes in hot water. Pasteurization time - from the beginning of the boil. Screw the lid back on, turn the bottle over.
The recipe is amazing. Tomatoes taste fresh and the aroma of cinnamon makes them look like a dessert. Any spice can be used.
Quick recipes for tomatoes for the winter - useful tips
Taking care of winter preparations, housewives worry, thinking that an accurately copied recipe is the basis of reliability in canning. In fact, it is only important to remember three main conditions that will ensure the safety of the workpiece, even if the recipe was invented on the go.
- Sterility;
- Compliance with the temperature regime during pasteurization;
- Meticulous capping to ensure a tight seal.
Believe me, neither the amount of acid, sugar and salt, nor the exact, "pharmacy" measurement of the weight of ingredients affects the safety of winter preparations. Therefore, preserve whatever you want, guided solely by your own taste, adhering to these simple but obligatory rules.
Pickled tomatoes for the winter are a classic among all preserves. They are prepared simply, eaten quickly, perfectly complement both a regular dinner and a festive feast. Taste fragrant juicy tomatoes in cold winter is one of the most desirable pleasures. Pickled tomatoes for the winter are good not only as an independent snack, but can also act as an addition to other dishes - for example, they can be added to cooking soup frying, pizza, lagman, hodgepodge or pickle soup.
Choose whole, sturdy tomatoes for canning without dents or signs of damage. It is best if these are fleshy tomatoes with a dense skin - in this case, the vegetables will not be damaged during heat treatment and will retain their shape during long-term storage. The degree of maturity of tomatoes can be any, but it is better to choose the size so that the tomatoes fit in the jar. If you are using large tomatoes, they will need to be cut into pieces. The selected fruits should be washed well under cold water, the stalks should be removed and a puncture made in this place with a toothpick or a needle - thanks to this trick, the peel of the tomatoes will not crack when boiling water is poured.
Herbs and spices play an important role in canning tomatoes. It is they that allow you to get the very flavor that makes pickled tomatoes so appetizing and desirable. The classic spices for pickling tomatoes are bay leaves, black peppercorns, allspice, cloves and coriander. As for aromatic herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, you can also add onions, bell peppers, apples, chili peppers, dill seeds, cumin, star anise and cardamom to the workpieces. The variations are endless - it all depends on your personal preferences and your family's tastes.
Do not forget about the cleanliness of the cans - they should be washed with soda and sterilized after thorough rinsing. Large jars should be steamed over a boiling kettle without a lid or a pot of boiling water, while liter jars can be oven-baked or microwave-boiled with water. Rinse the lids and boil for 3-5 minutes. If you wondered how many tomatoes can fit in jars of different sizes, then - depending on the shape and size of tomatoes - about 2 kg of tomatoes are included in a three-liter jar, about 1.2 kg in a two-liter jar, and 500-600 g in a liter jar. ...
As for the marinade, its amount is about half the volume of the used can. Do not forget to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, cold water is poured into the jars with the tomatoes placed in them, and then, taking turns closing the jars with nylon lids, the water is poured into the pan, adding salt, sugar and spices. The marinade with which the tomatoes are poured should reach the very edge of the cans so that the amount of air remaining inside is minimal. The vinegar essence should be added just before swirling the jar. Don't overdo it with vinegar, as it can ruin the taste of tomatoes. Tomatoes can be canned with or without sterilization by double and triple marinade filling. In the latter case, the sanitization rules must be followed more carefully.
Here are all the basic rules and tips to help you prepare delicious pickled tomatoes for the winter with a minimum of effort and waste. Let's not hesitate, while ripe tomatoes are still in abundance on our tables and backyards, and let's go to the kitchen as soon as possible!
Ingredients:
For a 1 liter can:
500-600 g of tomatoes.
For 1 liter of marinade:
50 g salt
25 g sugar
5-6 peas of allspice,
5-6 peas of black pepper,
3 tablespoons 9% vinegar
2-3 cloves of garlic
2-3 bay leaves.
Preparation:
Remove the stalks from washed tomatoes and prick the fruit with a toothpick. Put peeled garlic cloves, bay leaves and pepper in sterilized jars. Tamp the prepared tomatoes tightly into the jars. Pour in boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the cans into a saucepan and bring to a boil, after adding salt and sugar. Add vinegar and marinade over tomatoes. Roll up the jars with lids, turn upside down and leave to cool completely, wrapping the jars with a blanket.
Tomatoes marinated with onions and herbs
Ingredients:
For five liter cans:
2-3 kg of tomatoes,
1 large onion
1 cup 9% vinegar
1 bunch of dill
1 bunch of parsley
1 head of garlic
15 tablespoons of vegetable oil
5 allspice peas,
5 black peppercorns,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.
Preparation:
Put chopped herbs and peeled garlic cloves in each jar. Pour 3 tablespoons of vegetable oil into each jar. Add prepared tomatoes and chopped onion rings, repeating layers until the jars are completely full. Pour water into a saucepan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Suck the marinade to a temperature of 70-80 degrees and pour over the tomatoes. Sterilize the jars for 15 minutes, covering them with lids, then roll up the jars and turn them upside down, allowing them to cool.
Pickled tomatoes with garlic
Ingredients:
For one can of 3 liters:
1.5-2 kg of tomatoes,
15 cloves of garlic
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar
1.5 liters of water.
Preparation:
Rinse the tomatoes, remove the stalk and prick with a toothpick. Add the peeled garlic cloves to the jars and arrange the tomatoes tightly to the very top. Bring water in a saucepan to a boil and pour into jars. Cover with lids, after 5 minutes, drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and marinade over tomatoes. Roll up the cans with lids, turn upside down and cool, wrapping them in a blanket.
Pickled tomatoes "Fragrant"
Ingredients:
For one liter can:
500-600 g of tomatoes,
1 small onion
2 cloves of garlic
3-4 tablespoons of 5% vinegar
3 black peppercorns,
3 allspice peas,
3 carnation buds,
2-3 sprigs of dill,
basil and tarragon to taste
a pinch of dill seeds.
For the marinade (for 1 liter of water):
2 tablespoons of salt
1 tablespoon sugar
Preparation:
Add vinegar and spices to each jar. Place the tomatoes, distributing the chopped greens and onion rings between the fruits. Pour water into a saucepan, add salt and sugar, stir and bring to a boil. Pour the marinade over the tomatoes and cover. Sterilize in boiling water for about 10 minutes. The water should reach the shoulders of the jars. After sterilization, screw the jars with lids, turn over, wrap and allow to cool.
Sweet pickled tomatoes with bell pepper
Ingredients:
For one can of 3 liters:
2 kg of tomatoes,
1 bell pepper.
For the marinade:
1.5-1.6 l of water,
150 g sugar
60 g salt
2 tablespoons 9% vinegar.
Preparation:
Fill sterilized jars with tomatoes, spreading the bell peppers, peeled and cut into pieces, between them. Boil water and pour over tomatoes in jars, cover with lids and leave for a quarter of an hour. Drain water into a saucepan, add salt and sugar, bring to a boil. Add the vinegar and pour the marinade into the jars. Close the jars hermetically with lids, turn them upside down and leave to cool, wrapped in a blanket.
Tomatoes marinated with honey and horseradish
Ingredients:
For three cans with a volume of 3 liters:
2 kg of tomatoes,
180 g of liquid honey
2 heads of garlic,
60 ml 9% vinegar,
60 g salt
3 medium horseradish leaves,
2 black currant leaves,
3 sprigs of dill,
5-6 peas of allspice,
2-3 carnation buds,
3 liters of water.
Preparation:
Put washed horseradish leaves, currant leaves and dill at the bottom of the cans. Cut off the tops of the tomatoes (in the place of the stalk) and press the peeled cloves of garlic into the pulp. Arrange the tomatoes in jars. Pour water into a saucepan, add honey, salt and spices. Boil, stirring occasionally, add the vinegar and pour the hot marinade into the jars. Cover the jars with lids and leave for 20 minutes. After that, drain the marinade into a saucepan using a special lid with holes, and bring the liquid to a boil again. Pour the marinade over the tomatoes again, and after 20 minutes, roll up the jars with lids. Turn the jars upside down, cover with a blanket and allow to cool.
Pickled tomatoes for the winter are a simple, but at the same time always beloved and always delicious snack that you want to eat again and again. Try to close at least a couple of jars of tomatoes and see for yourself. Successful blanks!
Tomatoes in any form are always a feast on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and in complex dishes, such as salads and stews. And during a winter meal, tomatoes are always reminiscent of summer. Everyone loves them - both home and guests. And therefore, a rare housewife denies herself the pleasure in the season, when there are a lot of vegetables, to cook something from tomatoes for future use.
At home, it is not difficult to make salted or pickled tomatoes, make an excellent paste or juice from them. And experienced housewives, for sure, know many of these. We offer unusual step-by-step recipes for original ways of canning tomatoes. This is a great opportunity to expand your culinary experience and delight family and friends during your winter feast.
It is always very interesting to diversify traditional recipes with new approaches and solutions. For honey salting, original to taste, we need ripe tomatoes, parsley, fresh garlic and marinade. For him, 1 liter. water put 2 tbsp. tablespoons of salt and 1.5-2 tbsp. spoons of honey.
The tomatoes are washed and the stalks are cut out. Finely chop the garlic and parsley and use this mixture to start a hole in the tomatoes, formed after removing the stalks. Combine all the parts necessary for the marinade and bring to a boil. Ready tomatoes are placed in sterilized jars and poured with boiled marinade. Then you should wait 10 minutes, carefully drain the marinade, boil it again and refill the jars. After that, the blanks with tomatoes can be closed with lids.
The taste of tomatoes stuffed with garlic and herbs will really appeal to lovers of spicy snacks. And the delicate taste and aroma of honey will make such a preparation a favorite at home dinner.
Salted tomatoes with apples
It is very convenient to preserve tomatoes with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples perfectly complement each other. Only apples for such salting are better for picking harder and sour taste. And you will also need a few cloves of garlic, fresh or dry sprigs of dill, bay leaves, allspice, cloves and marinade. For him they take 1 tbsp. a spoonful of salt and sugar with a slide for every 1.25 liters of water. Apples for canning can be cut into pieces and cored or left intact - at the discretion of the hostess.
First, all the spices are placed on the bottom of the cans, and then layer by layer - tomatoes and apples to the very top. For 5-10 minutes, the contents are poured with boiled water. Then it is drained and the jars are filled to the neck so that the contents overflow with boiled marinade. And immediately clogged with lids. After that, the jars are turned over, wrapped in a blanket or towel and allowed to cool.
Green tomato salad with vegetables
It often happens that in the summer the hostess has many different vegetables in her hands at the same time. From them and green tomatoes, you can make a beautiful and delicious assorted salad for the winter. For this, you should use bell peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaves, allspice and peppercorns.
Cut vegetables for salad into large pieces. Carrots - in slices, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, salted and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed on the bottom of the jars. After that, the remaining chopped vegetables are added to the green tomatoes and apples, everything is mixed and the jars are filled with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are tamped down a little. You should not specially squeeze the vegetable mixture with a spoon or with your hands, otherwise the vegetables will lose their shape and there will be no room for the marinade.
Salt and sugar are added to boiled water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple cider or ordinary vinegar. Pour jars of tomato salad to the very top with hot marinade and close them with lids.
Jellied Tomatoes
Making preparations for the winter, you can get canned vegetables and delicious jelly at the same time. To do this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.
The gelatin is diluted in a little cold water and allowed to swell. The tomatoes are cut into halves. Parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns are placed on the bottom of the cans. If desired, you can also put here leaves of currants, cherries, horseradish and dill sprigs with umbrellas. It all depends on the flavor that you want to give canned food. Tomatoes are placed in a jar on top of the greens, placing them with the slices down.
Swollen gelatin is introduced into hot water and allowed to boil. Add salt, sugar and vinegar there, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and corked with lids. In winter, before serving, a jar of gellied tomatoes must be placed in the refrigerator for a couple of hours.
Inna will tell you about another option for home cooking tomatoes in jelly in her video.
Tomatoes in wine
Tomatoes acquire a completely unusual taste and color in wine filling. For this type of canning, not very large tomatoes of the varieties "Cream" and "Black Prince" are well suited.
To prepare a fragrant blank, first, herbs and spices are placed on the bottom of the jar.
A tomato sauce is made from a one-to-one mixture of canning marinade and dry red wine. The composition of the marinade is traditional: for 1 liter of water, 1.5 tablespoons of salt with a slide, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into a boiled marinade and is not boiled.
A jar with tomatoes, herbs and spices is poured with a mixture of wine and marinade, for 10-15 minutes the jars are kept with lids covered in a saucepan of water at a temperature of + 90 ° C (not boiling), and then they are corked with lids. In winter, when the tomatoes are eaten, the leftover wine pouring can be used to stew meat or make a fragrant savory sauce.
Tomato sauce
This recipe will surely appeal to everyone who likes the taste of tomatoes after cooking. To prepare the gravy, you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 l of refined vegetable oil, 100 g of sugar, 4 tbsp. tablespoons of salt and 1/2 teaspoon of ground red pepper.
The onions are peeled and cut into strips, and the tomatoes are cut into slices. Vegetable oil is poured into a saucepan and onions are stewed on it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onion. Mix everything thoroughly and bring to a boil. If desired, you can interrupt with a blender. The gravy is boiled over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.
For canning, jars and lids for them are washed and sterilized in advance. The hot gravy is laid out on the banks to the very top. Roll up the lids, turn the cans over, cover them with a blanket, and let them cool.
Tomato sauce is versatile. Such a sour addition will favorably set off the taste of meat and poultry. In addition, it is great for fish, porridge, pasta and potato dishes.
Secrets of canning tomatoes
- For homemade preparations for the winter, it is best to use unripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
- Before pouring the marinade, whole fruits must be pierced from the side of the stalk with a toothpick or a sharpened wooden stick. This will also prevent the skin from bursting.
- If we decide to preserve several cans, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is required per can? To do this, pour water up to the top into a jar with already placed spices and tomatoes, and then drain it and measure the resulting volume. We multiply it by the number of cans and get the required amount of marinade. For a liter jar filled with fruits, you need 0.25-0.3 liters of liquid.
- Tomatoes are tender vegetables. To maintain their shape, elastic texture and, if possible, useful vitamins, you do not need to sterilize the jars in water for a long time. For canned food with tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, draining it, with boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be enough for sterilization before closing the cans with lids.
- It is good to add a lot of greens to a tomato - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives the homework a specific flavor. Oak leaves, for example, darken the color of the canned food and add a spicy flavor to the tomato. There is an opinion that a lot of greens in canned food is bad, as this can cause cans to "explode". In fact, the spoilage of canned food does not come from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, and on the tomatoes themselves, and on pepper or bay leaves that have been added inside.
- If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains transparent. If you add chopped garlic, the brine becomes cloudy and there is a great chance that the canned food will deteriorate and "explode".
- Rock salt is great for making marinades. But, when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.
In a very short time, the tomato season will end, and with it the summer. But homework made for future use on a frosty winter day will be a great reminder of a summer residence, vacation and summer warmth. You just need to try a little!