Tomato slices without sterilization for the winter. Tomatoes for the winter - the most delicious recipes for canned tomatoes

Step by step recipe with photo and video

Summer, unfortunately, is coming to an end. But you can capture its bright moments along with preparations for the winter! They, as a reminder of the hot and sunny season, will delight us in the winter cold. And by the way, advice: hide the jars with winter preparations away and deeper, in general, forget about them so that in winter in the most inclement weather you can remember and enjoy a piece of summer!

Today we will be picking "You'll lick your fingers" tomatoes for the winter. To do this, take small tomatoes and preferably hard grade. I use the so-called "dulki" for salting and choose those that are stronger. You will also need onion and garlic. As a seasoning, I will use a combination of black pepper, cloves, bay leaf, parsley and vegetable oil. All these components are taken to taste, I gave only their approximate number. For the marinade, I took 2 liters of water, sugar and salt. This was enough for 4 liter jars and even a little left. Vinegar, use if desired, if in doubt that canned food will be able to lie long time. I add it at the end of cooking by a tablespoon, just in case.

So, let's start cooking!

First, sterilize the jars for 2-3 minutes. We shift on a dry clean towel with the bottom down and cool. Here we begin to prepare the marinade. Pour water into the pan, add salt and sugar, wait until the liquid boils.

Onion cut into thick rings, separate them from each other.

Coarsely chop the garlic.

We begin to form blanks. Put parsley, black pepper, cloves on the bottom of the jars, Bay leaf, as well as garlic and a little onion. Pour in a tablespoon of vegetable oil.

Cut the tomatoes in half and put in jars, alternating with onions and parsley.

It is better to lay the slices cut down, so more will fit. We spread the tomatoes right up to the neck. From these ingredients, I got 4 completely filled liter jars, and no ingredients remained superfluous.

Our marinade has already boiled for a long time, we remove it from the heat and pour the tomatoes so that there is room to the edge of the neck. It is not necessary to pour the marinade in a boiling form, it is enough that it boils and cools down a bit.

Put a cloth on the bottom of the pot with water and put jars on top. As soon as the water boils, sterilize for 15 minutes. Then turn off the heat, pour in the vinegar and, if necessary, add the marinade. We cover with lids (previously also sterilized in boiling water), twist a little so as not to burn ourselves, and remove from the pan.

Now tightly twist the lids and turn the jars over to cool completely. We store salted tomatoes"You'll lick your fingers" until winter in a dark, cool place. After opening - in the refrigerator.

Salting tomatoes "You'll lick your fingers" for the winter is completed! Bon appetit!

Canned tomatoes in slices are a great option for those whose tomatoes are not quite conditioned, or too large to even fit into a jar. But you can take any tomatoes, according to this recipe, they turn out tasty, strong, but there’s just nothing superfluous in them. I will tell you in detail how to preserve tomatoes in slices for the winter.

Ingredients:

• Tomatoes;
• vegetable oil- 1 tablespoon;
• onion - 2 pieces;
• dill greens;
• garlic - 3 cloves;
• cloves - 3 pieces;
• bay leaf - 2 pieces;
• black peppercorns - 3 pieces.

For 1 liter of brine:

• vinegar 9% - 1 tablespoon;
• sugar - 3 tablespoons;
• salt - 1 tablespoon.

Step by step recipe forcanned tomato slices

1. Wash the tomatoes well and cut them into slices, and the peeled onion into half rings.
2. At the bottom of the jar, put the onion, cut into rings, dill, peppercorns, garlic, cloves and bay leaf. Then lay the tomatoes, cut into slices.
3. Prepare a brine of vinegar, sugar and salt, boil. A 1 liter jar takes 200 grams of brine.
4. Pour a tablespoon of vegetable oil into a jar and pour tomatoes in jars with boiling brine, cover with lids and put to sterilize in a saucepan, on the bottom of which lay a cloth napkin.
5. Sterilize a liter jar for 15 minutes, then immediately roll it up and wrap it upside down in a blanket. Let it stand until completely cooled.

Tomatoes canned slices look great when served on the table, and of course, it is very tasty, and also attractive.

Large ripe tomatoes hanging on a branch are pleasing to the eye and cause pride among summer residents. But the trouble is, it is incredibly difficult to preserve them for the winter - very little is placed in a jar.

I propose to prepare tomatoes in halves according to my recipes. With onion and oil, sterilized, or dispensed with sterilization. I share not only recipes, but also the secrets of the most delicious preparations.

How to prepare half tomatoes for the winter

In addition to the standard set of spices - bay leaves, pepper, vinegar, the marinade in the workpiece can be diversified with herbs and herbs.

What to add to conservation:

Different types of peppers - hot chili, sweet peas. Many housewives change table vinegar to apple cider vinegar. Vinegar is especially good. home cooking. It's softer, softer. Basil, parsley, dill, mustard seeds, garlic are put in jars.

• For seaming, select ripe, dense varieties with thick skins, tomatoes. They will keep their shape when sterilized.
• Divide the tomatoes so that the cut passes through the partitions, then the tomato will not spread when heat treatment, the grains will not float sloppily.
• I advise you to lay the halves cut down - more will go into the container.
• To get more into the jar, tap the jar on the table during filling, or shake it if you are afraid to break it. To avoid this trouble, lay a towel on the countertop and knock on your health.
• After seaming, banks do not have to be wrapped. Tomatoes may be soft.

Tomato halves with onions and butter

The main advantage of the recipe is that the halves do not fall apart, they remain whole. And the brine is so tasty that you can drink it separately. Thanks to the oil, you get a full-fledged salad. Once you open the jar, you don't have to add anything else.

Needed for liter jar:

• Tomatoes - how much will go in.
• Bulb.
• Clove sticks - 3 pcs.
• Peppercorns - 10 pcs.
• Sunflower oil - a large spoon.

For brine:

• Boiling water - liter.
• Sugar - 3 tbsp. spoons.
• Salt - Art. the spoon.

Attention! Vinegar is not included in the recipe. But if in doubt, pour a small spoon under the lid, then the workpiece is guaranteed not to explode. I don't water as the lettuce is spayed and is great until spring.

How to prepare a salad:

1. Divide the tomatoes into pieces (halves, quarters if too large).
2. On the bottom of liter jars, pour onion, cut into rings (I prefer thick ones), cloves, peppercorns. Pour in the oil.
3. Fill the jar with tomato slices. Don't press too hard or they will crush.
4. Boil the brine from the ingredients provided for in the recipe.
5. Pour in the tomatoes. Cover with a lid and send to sterilize for 15 minutes. After twist, turn over, let cool and place in the pantry.

Pickled tomatoes for the winter halves

Another recipe for preserving halves with oil and onions, but with vinegar. I can say one word about the marinade - a song! Yes, and the tomatoes themselves turn out to be slightly sweet, with a slight sourness - amazingly tasty.

Put in a liter jar:

• Tomatoes.
• Garlic cloves - 3 pcs.
• Onion (you can one and a half).
• Vegetable oil - 2 large spoons.
• Dill - a branch.

Marinade for 10 liter jars (approximately):

• Boiling water - 3.5 liters.
• Sugar - 3 cups.
• Table vinegar - 2 cups.
• Salt - 2 tbsp. spoons.

Canning:

1. Put the onion cut into large rings, garlic cloves in jars. Lay the tomato halves on top.
2. Boil the marinade, throwing spices into boiling water, and cook for about five minutes.
3. Pour in the tomatoes. Sterilization time for liter jars is 10 minutes.

To the piggy bank of tomato recipes:

Halves with hot pepper

Spicy halves and marinade cannot but be liked, you just lick your fingers. Like "hot" - add more pepper and garlic. Here is given classic recipe preparations for the winter.

Take on a liter jar:

• Halves of tomatoes.
• Bulb.
• Hot chili pepper - a piece of 1-2 cm.
• Parsley sprigs - a couple of pieces.
• Garlic - 3 cloves.
• Bay leaf - 3 pcs.
• Pepper - 6 peas.
• Vegetable oil - 3 tablespoons.

For hot filling:

• Boiling water - 2.5 liters.
• Salt - 3 tablespoons.
• Sugar - 2 cups.
• Table vinegar - a glass.

How to prepare marinated halves:

1. Fold in each jar parsley, slices of capsicum, peas, parsley, onion rings. Splash oil.
2. Lay the halves cut side down.
3. Make a marinade, pour into jars.
4. Sterilization time 10 minutes. jars immediately roll up and cool upside down.

Salad recipe "Lick your fingers" from halves

Thanks to its excellent taste, the salad has won the right to enter the golden collection winter preparations from tomatoes.

You will need:

• Halves of tomatoes.
• Garlic. Onion.
• Table vinegar.
• Dill, bay leaf.

For a delicious marinade:

• Water - 3 liters.
• Salt - 3 tablespoons.
• Sugar - 8 tablespoons.

How to preserve salad halves:

1. Send in each jar a clove of garlic, 3 onion rings, a sprig of dill, a bay leaf, pour a tablespoon of vinegar.
2. Boil the marinade from water with spices. When salt and sugar dissolve, pour into blanks.
3. Sterilize jars for 10 minutes.

How to preserve tomato halves with basil

A small sprig of basil gives a special flavor note. I have been putting spice in any preparations for the winter from tomatoes for a long time. Sometimes there is only basil in the jar, and nothing else. Recommend.

For a liter jar:

• Halves of tomatoes.
• Garlic - 3 cloves.
• Peas of pepper, allspice and black - 6 pcs.
• Basil, parsley - 3 branches each.
• Bulb.
• Sugar is a large spoon.
• Vinegar 9% - a spoon.
• Salt - a small spoon.
• Vegetable oil - a large spoon.

Filling for one and a half liters of boiling water:

• Sugar - 6 tablespoons.
• Salt - 2 tablespoons.

We prepare:

1. Put half of the seasonings in jars, fill the jar with tomato slices halfway.
2. Next, make a layer of onion rings, the other half of the seasonings. Then again tomatoes to the top.
3. Pour salt with granulated sugar, pour vinegar with oil.
4. Pour boiling water over the tomatoes. It remains to sterilize the workpiece for 10 minutes, cool, transfer to a storage location.

Halves of tomatoes - a recipe with mustard without sterilization

Mustard seeds act as an additional preservative, at the same time giving some sourness and sharpness to the tomatoes.

For the marinade:

• Boiling water - liter.
• Salt - a tablespoon.
• Sugar - 3 large spoons.
• Vinegar 9% - 50 ml.

In each liter jar:

• Mustard seeds - 2 small spoons.
• Garlic cloves - 3 pcs.
• Allspice - a couple of peas.
• Parsley sprigs.

How to marinate:

1. Divide the tomatoes into pieces. Try to cut along the partitions so that the grains are not visible.
2. Put the spices suggested in the recipe on the bottom. Arrange tomato slices on top.
3. Make a dressing of boiling water and spices. Pour into containers.
4. After 10 minutes, when the contents warm up, drain back into the pan. Boil again, return to jars. Twist.
5. Cool upside down and store for winter storage.

A video recipe with a step-by-step story about canning tomatoes in halves for the winter. Good luck with your preparations!

good summer day, dear readers blog site!

I don’t know about you, but in our family, tomatoes are guests of honor on the table, especially at the festive table. And how many of them you can cook different dishes, just counting is unrealistic. Already a lot! And even more spoilers!

Most of the recipes are simple and do not require a long time to prepare. And the result is not something that you lick your fingers, but swallow it, in the truest sense of the word.

And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, but such that you will sway from the taste.

I tried to find the most best options blanks and tell in detail, revealing all the secrets of cooking. So choose those recipes that sunk into your soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...

All right, I won't bore you, let's get to work. Be patient and good mood and into battle!

Korean-style tomatoes for the winter - the most delicious recipe you will lick your fingers!

Harvesting for the winter according to this recipe is quick and easy, but it turns out unusually tasty and spicy. Especially it will appeal to lovers of Korean dishes. Try it yourself, you will definitely like this savory snack!

To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little underripe so that when we cut them, they do not “spread out” in the jar. And with long-term storage, such tomatoes keep their shape better.

Ingredients for harvesting:

• Tomatoes -2 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 medium heads
• Sugar - 100 gr.
• Salt - 2 tbsp. spoons without a slide
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.
• Dill
• Parsley
• Basil
• Hot pepper to taste

Cooking:

1. First things first, we need to prepare the vegetables. Select the tomatoes, free the pepper from the stalk and seeds, peel the garlic and rinse well. We also wash the greens under running water, give time to drain the water.

2. Grind garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy filling. We mix.

3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy, add more, I add quite a bit.

4. Add salt to the filling, about 2 tablespoons without a slide and mix. Such a small amount of salt for our proportion will be quite enough, since we have spicy pepper and garlic, which add spiciness. And the idea of ​​​​this blank is not to pickle the tomatoes, but to make a delicious salad appetizer.

It is better to use special salt for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes preservation more delicious.

5. Then we cut the greens without chopping much, remove the hard branches. We shift the greens to the spicy filling and mix, it turns out to be thick. For long-term storage, do not put a lot of grass, and if you plan to quickly eat such an appetizer (after all, after 12 hours it can already be served on the table), then you can put more.

6. Now we cut our ripe fruits into 4 parts, removing the stem and immediately put them in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you, you can do it in a 1 or 2-liter container.

7. As soon as one layer of tomatoes is obtained, we shift with a layer of filling.

8. We make the second layer bigger and again shift it with fragrant greens.

9. Thus, we get several layers. We add the entire fill. If the tomatoes are not completely covered, it's okay, they will still release juice.

10. Close the jar with a steamed nylon lid and turn it upside down. Place in the fridge, turning occasionally to marinate the tomatoes evenly. After 12 hours, the snack will be ready.

If we close for the winter, then we take it to a cold place, for example, to the cellar and also turn it over. And it’s better to visit a few more times and turn the jar over, but this is not necessary. Such an appetizer is stored for 3-4 months and I do not sterilize it.

According to this recipe, you can cook green tomatoes, it also turns out incredibly tasty!

Sun Dried Tomatoes Italian recipe

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. Yes, and just put such a yummy on a piece white bread- delight.

Ingredients:

• Tomatoes - 2 kg.
• Salt, pepper - to taste
• Olive oil - 150-200 ml.
• Oregano - to taste
• Basil - to taste

Cooking technology:

1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a workpiece, a cream variety is excellent. I make from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, bumped and of course without a sour smell. We wash and give time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small, into two.

3. We cut out the stalks and remove the "inside" core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.

The core can be used in the preparation of adjika, tomato soup and other dishes.

5. We will dry in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out our tomatoes in one layer, tightly to each other.

6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours depending on the size. The larger the slice, the longer it will take to cook.

7. Keep an eye on the dried fruits and adjust the temperature if necessary so that they do not burn.

To evaporate moisture faster, open the oven door a little

8. Ready tomatoes are slightly moist and bend easily, in no case should they break, then they are overdried. When the fruits are cooked, we take out and give them time to cool completely. As we can see, they have significantly decreased in size, this is how it should be.

9. We shift the dried slices into a container, sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it wasn’t available in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if you like. Stir until the spices are well distributed and transfer to a clean jar. The jar may not be sterilized, but I am careful and rinse with boiling water.

10. Tomatoes must be tightly packed and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all work will be in vain.

11. Then we twist the lid and remove the jar of goodies in the refrigerator (no need to roll up). You can eat them within a week. Over this time sun-dried tomatoes well saturated with spices and oil. The longer they infuse, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but not longer than 6 months.

Important! be sure to get the jars with a clean fork, otherwise they will become moldy.

The preparation turns out to be simply CHIC, though a lot of fruit is consumed, and the jar comes out small, but it's worth it, believe me!

And you will cook sun-dried tomatoes, write below in the comments?

Harvesting tomato with onions: tasty and fast

Such a blank is loved by everyone and always desired on every table. Tomatoes are moderately spicy, soaked in spices and the aroma of onions. Perfectly combined with second courses and always disappear first from the table. Try this recipe and I'm sure this recipe will become a favorite for years to come...

Required (calculation for 700 gr. jar):

• Tomatoes - 600 gr.
• Onion - 1 small head
• Peppercorns - 5 pcs.
• Bay leaf
• Apple cider vinegar - 1 tablespoon

Marinade (per 1 liter of water):

• salt - 1.5 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking technology:

1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes, they should not be large size, quite elastic, whole, without any damage. We wash our red fruits and give time for the water to glass. Peel the onion from the husk, rinse under running water and cut into rings, half rings or slices, as you like.

2. Put a pot of water on the stove. I'm in recent times I heat it with an electric kettle, it's faster and more convenient for me. We lay out the vegetables in sterilized jars, but not under the very neck - we need to leave room for the onion.

3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.

I put the jars on a wooden board, playing it safe so that they do not crack

4. After the time has elapsed, drain the water from the cans into the pan and send it to the fire. After boiling, add the indicated amount of salt and sugar, mix until dissolved. Boil the brine for 5 minutes.

5. In the meantime, put onions in jars, put peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.

Apple cider vinegar is healthy, and in the marinade, there is very little of it.

6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This preservation is perfectly stored in the apartment at room temperature.

Good luck with your preparations!

We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)

This recipe has become hugely popular and for good reason! Tomatoes come out just delicious, and the brine tastes extraordinary. It would seem that ordinary carrot tops, which everyone throws away or give to be eaten by domestic animals. But in the preparation, it works wonders, making a winter twist - a magical taste ...

Ingredients:

Cooking method:

1. We prepare tomatoes and herbs for preservation, rinse thoroughly and give time to drain the water. Peel the garlic.

2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. Tu yes, we send dill umbrellas, 7-8 branches carrot tops. Next, we thoroughly tamp all the greens, you can use a small ladle. Add some hot pepper if desired.

3. The fruits do not have to be red, you can close and not ripened - pink, brown. So that when pouring jars with boiling water, the skin on the tomatoes does not burst and crack, several punctures should be made with a toothpick or skewer at the place where the stem is attached. We fill the jar to the top and put a sprig of carrot tops on top.

4. Fill all the jars with boiling water up to the very neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are steamed well.

6. After the specified time, drain the infused water into a saucepan, in which the marinade will be prepared. There are marks on the pan, I can use them to navigate how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar are needed to prepare the brine.

7. Add a little more water, since the tomatoes were still in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.

8. When the water boils, add citric acid mix well and turn off the stove. Then we begin to pour the boiling marinade into prepared jars, then close the lid, whether it be screw or under a seamer.

9. Turn the jars upside down and wrap them in a warm blanket or an old jacket. We leave our blanks in this position until they cool completely.

Then we send it to the cellar or pantry to wait for its finest hour.

Tomatoes with cucumbers for the winter - you will lick your fingers recipe

I really like this option. He opened the jar, and on the table both crispy cucumbers and juicy tomatoes flaunt on a plate. The mix is ​​beyond praise!

Ingredients (per 3 liter jar):

• Tomatoes
• cucumbers
• Carrot
• Salt - 4 tbsp. spoons (no slide)
• Sugar - 3 tbsp. spoons (heaped)
• Vinegar - 8 dessert spoons
• Garlic - 3-4 cloves
• Black peppercorns - 10 pcs.
• Allspice black pepper - 5 pcs.
• Bay leaf - 3-4 pcs.
• Carnation - 4 pcs.

Cooking process:

1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake in the oven for 15 minutes.

Be sure to load the jars into a cold oven, but if you put them in a hot oven, they will crack.

2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate in my assortment.

3. In each tomato, near the stem, we make punctures with a toothpick. Punctures should be deep, half, or even the entire length of the fetus. If the punctures are not deep, then there will be no effect - checked! If you are not embarrassed by a couple of "wounded" (burst) vegetables in a jar, you can save time and not make holes in the fruit.

4. We tightly pack the vegetables in the jar, leaving a little room for seasonings.

5. We send a pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave the recipe for 20 minutes. I, on the other hand, wait until the water cools down so that the jar can be picked up and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.

6. When the water starts to boil, add salt and sugar, mix well. Since I don't have a cellar, I store the canned food in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).

7. While the marinade is boiling, at this time we pour all the spices and 3 wheels of carrots into the jar. If desired, you can add a little horseradish and hot pepper, but I did not have either one or the other.

8. The marinade has boiled, now add 1 dessert spoon vinegar essence 70% for a 3-liter jar and pour the boiling marinade into filled jars, up to the very neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal tightly with a key.

9. Turn the jars upside down and cover with a warm blanket until cool. Often in this position, they stay for a day, and then we remove them to a far corner, where our assortment is waiting for its time.

Conservation is ready!

Chopped tomatoes with onions, like fresh!

A very simple canning recipe. And in the winter I opened a jar, transferred the contents to a salad bowl, added vegetable oil and got an amazing salad. I stock up on such a blank for the future thoroughly and advise you ...

• Tomatoes
• Salt - 1 teaspoon with a slide
• Sugar - 1 teaspoon with a slide
• Onion - 1 medium head
• Peppercorns - 5-8 pcs.

Cooking method:

1. For this preservation, you need to choose dense, fleshy varieties. I really like cream. Cut in half, if you have large fruits, then you need to 4 parts. Onion cut into large half rings.

2. In a clean jar at the bottom, lay the onion, then the slices of tomatoes cut down. I fill as many jars as will fit in the pan in which we will sterilize.

3. Add salt, sugar, pepper and cover with lids.

4. We cover the bottom of the pan with a napkin, put our blanks in it. We fill with water up to the shoulders of the cans and send it to the stove. As soon as the water boils, reduce the fire a little and detect forty minutes.

The recipe is simple, but so delicious in winter!

Pickled tomatoes with grapes for the winter without vinegar

Ingredients:

• Cherry - 0.5 kg
• Grapes - 150 gr.
• Sugar - 1 tsp.
• Salt -1 tsp.
• Garlic - 2 cloves
• Currant leaf - 2 pcs.
• Cherry leaf - 1 pc.
• Black peppercorns - 2 pcs.
• Hot pepper - 10 gr. (optional)
• Umbrella dill - 1 pc.

Cooking:

1. We prepare cherry tomatoes and grapes for canning. We select whole, dense tomatoes and wash well in water. Wash the grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly wash the greens that we will use.

2. At the bottom of a sterile jar we put a dill umbrella, peppercorns, hot peppers, garlic.

4. Boil water and fill our workpiece with boiling water. Cover with a lid and leave to brew for 15 minutes. Next, drain the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for this purpose). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.

5. We send the pan to the fire, pour in a little more water, as the cherry tomatoes and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid down.

Here we have such a beauty, and it’s also very cool that you don’t need to add vinegar at all!

Canning tomatoes in our own juice according to the best recipe

This recipe for harvesting is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and we use the juice in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, done by sterilization. He also attracted me by the fact that you do not need to add vinegar to the preservation.

Ingredients:

• Cream tomatoes on a jar
• Allspice 4 peas in each jar
• Juicy tomatoes for pouring
• Allspice

For 1 liter filling

• Salt -1 tbsp
• Sugar - 2 tablespoons

Cooking:

1. In a clean jar, put the tomatoes, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected dense, not overripe.

2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, as we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter jars. We put the juice on the fire, bring to a boil. We remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (because we have 2 liters of tomato juice). Let's give it a good boil.

3. Pour hot juice into jars and add 4 peas of allspice to each jar, cover with a lid. Put in a saucepan and fill up to the shoulders with water.

Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.

We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.

The workpiece is ready! In winter we will enjoy the gifts of summer!

A simple and favorite recipe for sweet tomatoes per liter jar

Good luck preparing!

Pickled tomatoes with raspberry leaves

I copied this canning option from my mother's cookbook, and if I'm not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes come out delicious. And also one more plus - raspberry leaves contain acetylsalicylic acid, which prevents preservation from fermenting, betraying a special taste to tomatoes.

Ingredients: (calculation for one 3-liter jar)

• Tomatoes - 1.5 kg
• Salt - 2 tbsp. the spoon
• Sugar - 5 tbsp. the spoon
• Acetic essence 70% - 1 tbsp. spoons
• Raspberry leaves - 3-4 pcs.
• Peppercorns - 4 pcs.
• Laurel - 2 pcs.

Cooking process:

1. Put a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. Their number in the ingredients, I indicated approximate, since it all depends on the size of the fruit. Banks do not need to be sterilized.

2. We put a pot of water on the stove, when the water boils - pour our blanks with boiling water for 40 minutes. We cover with lids, which were previously held in boiling water. When the bottle has cooled down and can be taken with your hands, drain the water using a plastic cap with holes back into the pan.

3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour into jars, trying to get pepper and bay leaf into each. Pour into each bottle a tablespoon of vinegar essence.

4. Cork with a metal lid and turn upside down. Wrap and leave until the preservation is completely cool. This takes about a day.

Winter harvesting is perfectly stored in a cool place, not necessarily in the cellar!

Green tomatoes for the winter (recipe with step by step description)

A very tasty appetizer comes out, which disappears at the speed of sound until the end of winter. Green fruits of cold salting are obtained as barrel ones, you just need to adhere to the required proportions. The recipe is very simple, does not require sterilization.

Ingredients:

• green tomatoes
• Dill umbrella - 2-3 pcs.
• Horseradish leaves - 3 pcs.
• Cherry leaves - 2 pcs.
• Currant leaves - 2 pcs.
• Garlic - 10 cloves
• Peppercorns - 7-10 pcs.

• Water - 1.5 liters
• Salt - 2.5 tbsp. spoons
• Sugar - 1.5 tbsp. spoons
• Mustard - 1.5 tbsp. the spoon

Cooking:

1. At the bottom of a clean jar we put dill umbrellas, horseradish leaves, cherries and currants. We cut the garlic into slices and also send it to the jar, but not all, but half of it. total. We also add peppercorns.

2. Tomatoes are best taken slightly browned, they turn out tastier, but red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.

3. Fill the jar. If our green "friend" does not fit, cut it in half.

3. When green tomatoes fill the jar up to 1/3 - put another sheet of horseradish, then fill glass container top and add the remaining garlic.

Important! Do not feel sorry for horseradish leaves, because they make the fruits elastic and tasty

4. Now the turn has come to the preparation of the marinade.

Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because. it is chlorinated and the tomatoes will not taste good.

Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything well until dissolved.

5. Pour green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close the nylon lid and put it in a cold place - a cellar or a refrigerator. After 1-1.5 they can be eaten. Such an appetizer is stored throughout the year.

The brine will immediately be cloudy, but over time, the "turbidity" will settle and it will brighten, and you will eat an amazing snack.

The best chilli ketchup recipe

Spicy lovers love this recipe. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to the side dish, as well as awesomely tasty with meat fried at the stake.

Required Ingredients:

• Tomatoes - 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar 9% - 1 cup
• Water - 7 tbsp.
• Ketchup Chile - 8 tbsp. lies.
• Garlic - 10-12 cloves
• Black peppercorns and allspice, 20 pcs.
• Bay leaf - 4 pcs.
• Hot red pepper - optional and to taste
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Umbrella dill - 1 pc.

Cooking process:

1. Pour water into the pan, in which we will prepare the marinade. We add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.

2. Then we sterilize the glass container in any way convenient for you.

3. We select tomatoes without flaws. In each, where the tail is fastened, we make a puncture with a skewer or a toothpick. So that during the sterilization of the blanks, the tomatoes do not burst.

4. At the bottom of the jar we put dill, leaves, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place the tomatoes in a jar and pour over the marinade. We seal hermetically with metal lids using a seaming key.

5. We take a large saucepan so that conservation can fit into it. We cover the bottom with a towel or napkin. We send filled jars there. Pour over the "shoulders" with water and boil for 10 minutes. Next, turn it over, put it on a towel with a lid down and wrap it up until it cools completely.

Preservation for the winter is ready!

We prepare for the winter tomatoes with citric acid in 3-liter jars

It's simple and quick recipe waste tomatoes. They are incredibly delicious. Everything is eaten and immediately washed down with brine, because it is also excellent. This recipe is a favorite in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, it’s generally a godsend, because it is replaced by citric acid.

List of required ingredients (calculation for a 3-liter jar):

• Tomatoes - 1.5
• Sugar - 5 tbsp. lies.
• Salt - 2 tbsp. lies.
• Citric acid - 1 teaspoon with a slide
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• dill umbrella
• Garlic - 3-4 pcs.
• Hot pepper optional
• Allspice -4 pcs.
• Peppercorns - 5-6 pcs.
• Carnation - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before starting harvesting, as usual, we prepare tomatoes - we select small whole fruits, without damage, about the same size. We peel the carrots. We clean the sweet pepper from seeds and stalk and wash it together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a way convenient for you, whether it be an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).

2. At the bottom of each bottle we put a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, parsley sprig.

3. We put tomatoes in jars. Do not forget to pierce deeper with a toothpick or needle.

4. Add carrots sliced ​​\u200b\u200bin slices or cubes with stripes of sweet pepper.

4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt, granulated sugar and citric acid, give time to boil a little. Drain the infused water from the jars and pour over the brine.

5. We roll up the lids on the jars and put them in a far corner so as not to interfere. Wrap with a warm blanket until the preservation is completely cool. Then we put it in the cellar.

In winter, enjoy fragrant tomatoes!

Video on how to close the most delicious "tomatoes in the snow" with garlic

Another hit of tomato blanks! Delicious sweet-spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests come, get ready to share the recipe.

Ingredients for 1 liter jar:

• Tomatoes - 500-600 gr.;
• Garlic - 1 teaspoon (possible with a slide);
• sweet peas (optional) - 2 pcs.;
• Mustard seeds (optional) - 0.5 tsp;
• Vinegar 70% - 0.5 tsp.

Marinade per liter of water(per liter jar about 400-500 ml of marinade):

• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp. the spoon.

Surprise your loved ones tasty preparation in winter!

The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization

Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for decades.

Ingredients for 5 jars 1.5 liters:

• Tomatoes - 5 kg.
• Tomato juice - 3.5 l.
• Salt - to taste

Cooking method:

1. Add salt to taste into ready-made boiling tomato juice and mix well.

And you can not salt at all, it's up to you.

2. Pour boiling water over the lids.

3. We lay out the tomatoes in jars. Fill with boiling water, close the lids and leave for 10 minutes.

4. We put a plastic lid with holes on the jar and drain the water.

5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.

6. We twist the covers with a key.

AT winter time enjoy the gifts of summer!

Delicious Cherry Tomato Canned Recipe

Cherry is a very tasty and beautiful fruit. A blank of these mini-tomatoes will become a bright decoration of the table. And ardent lovers of pickles will appreciate this recipe.

Ingredients:

• Cherry tomatoes - 500-600 gr.
• Onion - 1 small head
• Umbrella dill - 1 pc.
• Parsley - 4-5 sprigs
• Horseradish leaf - 1/2 part
• Peppercorns - 8 pcs.
• Bay leaf - 1 pc.

Marinade for 1 liter jar:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon (no slide)
• Vinegar 9% - 1 teaspoon

Cooking method:

1. At the bottom of a clean sterilized jar we put spices: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.

2. Fill the tomatoes boiled water and leave for 15-30 minutes.

3. While our mini-tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.

4. Drain the infused water from a liter jar using nylon cover with holes. Next, pour a teaspoon of vinegar directly into the jar.

5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherries).

6. Cork with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I have them and at room temperature are wonderful!

This concludes my collection. I hope that you liked it and you will find the most delicious blank ideas for yourself! Which will delight you and your family in the cold season! After all, as my grandmother said: “Winter will ask what did you do in the summer?”

For comments and reposts of the article in the social. network special thanks.

And I wish you that all your blanks turn out well!

Recipe universal blank for the winter - sliced ​​\u200b\u200btomatoes with onions and butter for the winter without sterilization according to a recipe with a photo step by step. It can be served both as a salad and as an appetizer, added to vegetable and meat stews, soups, borscht, make sauces and seasonings based on canned tomatoes. The preparation is very simple: we cut the tomatoes into slices or quarters, put them in jars, layering onion half rings and herbs. Then pour boiling water to steam. Add salt, sugar, vinegar and vegetable oil to the drained infusion. Pour tomatoes with concentrated fragrant marinade and cork immediately.

Since the marinade contains vinegar, and there is enough acid in the tomatoes themselves, there is no need to sterilize this blank.

Ingredients for tomato slices:

• ripe fleshy tomatoes - 500 gr;
• water - 0.5 liters;
• coarse salt - 1.5 tbsp. l;
• sugar - 1.5 tbsp. l;
• vinegar 9% - 50 ml;
• vegetable oil - 2 tbsp. l;
• onion - 2 heads;
• parsley or any of your choice - a few branches.

Cooking tomato slices with onion and oil

For canning, we choose not very large, ripe tomatoes with dense skin and fleshy pulp. Cut into large slices, removing the stalks. Onion cut into half rings or feathers.

At the bottom of the jars, cleanly washed and scalded with boiling water, we put two or three sprigs of parsley, half of the onion slices.

We put the tomatoes, shaking the jar. We layer the middle with onions, you can also put a sprig of greens.

We fill the jar with tomatoes almost to the brim, leaving a little space. Scatter a little onion, put parsley. Fill with boiling water, cover with a lid on top and let the tomatoes steam for 15 minutes.

Drain the cooled water from the cans back into the pan. Add salt and sugar. We heat the marinade, cook for one to two minutes.

Add vinegar, pour in refined vegetable oil. Let the marinade boil.

Immediately pour into jars, pour under the lid, leaving no empty spaces. We twist the lids or roll them up with a typewriter.

We cover the jars with tomatoes with a blanket or throw on a few terry towels and leave for 10-12 hours. Then we put it in a place of permanent storage. Good luck with your preparations!