I offer recipes for my favorite tomatoes for every taste:
One of the most popular recipes for winter tomato preparation has been carefully passed down from housewife to housewife for many years, invariably enjoying success in every family.
To cook such delicious tomatoes for the winter, you need to prepare:
Ripe, undamaged tomatoes;
- vegetable oil;
- greens – dill, parsley, etc.;
- onion;
- salt;
- sugar;
- black allspice peas;
- Bay leaf;
- 9% table vinegar.
The jars should be prepared in advance: they are thoroughly washed and carefully doused with boiling water.
In each processed container (liter) send 1 dill umbrella, 3 tbsp. spoons of vegetable oil, a little chopped herbs.
Then the tomatoes are placed on top - it is advisable to pierce each fruit at the base with a toothpick in advance so that the skin does not burst.
Fill the jar with tomatoes to approximately the level of its “shoulders”; place 3-4 onion rings on top.
After the jar is filled with tomatoes, it is filled with brine.
Prepare the fragrant brine according to the following method: for 3 liters of water you will need 3 tbsp. spoons of salt (without a slide), 7 tbsp. spoons of sugar, 10 black peppercorns and 7-10 fragrant bay leaves.
Keep everything on the fire for 10 minutes, then pour a glass of 9% vinegar into the saucepan and boil the brine for a couple more minutes.
Liter jars are sterilized for about 15 minutes in a large container with hot water and screwed on with lids.
Both the tomatoes themselves and the brine prepared according to this recipe turn out simply amazing!
Canning tomatoes for the winter with filling
Fans of original winter preparations will certainly enjoy tomatoes... with filling. The given recipe for tomatoes for the winter is easy to learn, does not require tedious sterilization, and certainly - the prepared preparation will definitely be loved by all household members.
To prepare these unusual tomatoes for the winter you will need:
Ripe whole tomatoes;
- parsley;
- chopped fresh garlic.
You will also need the following components to prepare aromatic brine:
1 liter of water;
- 2 tbsp. spoons of salt (without top);
- 1.5 tbsp. spoons of honey.
The tops of clean, washed tomatoes are cut off and stuffed with chopped garlic and chopped parsley.
The tomatoes filled with filling are sent to jars, boiling brine is poured on top of them and the fruits are kept in the brine for about 10 minutes.
After this, the brine is poured into a separate pan, boiled again and poured over the tomatoes again.
The jars are immediately tightened. No sterilization of jars required!
Delicious tomatoes for the winter
Tomatoes for the winter, prepared according to the following recipe, turn out simply amazingly tasty, as well as the brine for them. As many housewives say, no matter how many cans of such tomatoes are prepared, everything is eaten clean before the New Year holidays.
For 5 three-liter jars you will need:
Nice, ripe tomatoes;
- 4 bell peppers;
- a couple of hot pepper pods;
- 4 juicy carrots;
- 4 heads of garlic.
Carefully cut off the tops of the tomatoes, place them in jars and carefully pour boiling water over them. Filled containers are covered with lids and insulated for half an hour, after which the water is drained and the jars are filled with prepared brine.
The brine is prepared as follows: all the peppers - sweet and bitter, carrots, garlic - are passed through a meat grinder.
Fill a large saucepan with water (about 6 liters will be required) and put it on the fire.
After waiting for the water to boil, put the resulting vegetable mixture into the pan, add 200 grams of salt, bay leaf, allspice and 300 grams of sugar.
Before pouring the brine, add 100 ml of 6% vinegar to each jar.
The jars are rolled up and placed under a blanket until they cool.
Sliced tomatoes
Tomatoes for the winter can be prepared not only whole, but also in slices. For example, tomatoes are very tasty and retain their natural taste if prepared according to the following recipe.
You will need:
Ripe fleshy tomatoes;
- Bell pepper;
- dill and parsley.
Tomatoes are cut with a sharp knife into neat slices - approximately equal in size.
Each jar is shaken vigorously several times so that the vegetables are placed in it as tightly as possible. There is no need to add anything (or salt)! Filled containers are sterilized for about 15 minutes and rolled up.
Such tomatoes will appeal especially to those people who, for certain reasons (diet, medical indications, etc.) refuse to eat salty and pickled foods.
Tomato and onion preparations for the winter
Winter tomatoes with onions turn out to be piquant and original in taste, the recipe for which has already been tested by many housewives.
For cooking you will need red juicy tomatoes - they are cut into quarters.
Filled jars are filled with pre-prepared brine.
It is prepared as follows: (based on 1 liter of water) you will need 1 tbsp. spoon of salt, 1 tbsp. spoon of 9% vinegar, 2-3 tbsp. spoons of sugar.
Fill the vegetables with hot brine, cover the containers with lids and send them for sterilization, after which they are rolled up.
Tomatoes for the winter with spices
Those who like to add fragrant herbs and spices to winter preparations should definitely pay attention to this recipe for tomatoes for the winter.
Such an original recipe for tomatoes for the winter does not require much time or effort.
To prepare you will need:
Whole, ripe tomatoes;
- 2.5 liters of tomato juice;
- 4 tbsp. spoons of granulated sugar;
- 2 tbsp. spoons of salt;
- 250 grams of bell red pepper;
- ¼ cup garlic;
- ¼ cup horseradish.
To prepare the original tomato brine, horseradish, garlic and sweet bell pepper are minced in a meat grinder.
Salt and sugar are thoroughly mixed in tomato juice, vegetables minced in a meat grinder are added, and everything is put on fire.
While the brine is being prepared, place the tomatoes in clean jars, pour boiling water over them and leave for 15 minutes.
After this, the water from the cans is drained and the containers are filled with hot tomato brine. Filled jars are rolled up with lids and sent to a warm place until they cool.
Tomatoes without sterilization for the winter
For those housewives who prefer to avoid the tedious procedure of sterilizing jars, this simple recipe for tomatoes for the winter will certainly come in handy.
For preparation you will need:
Ripe red tomatoes;
- sweet bell pepper.
The tomatoes are carefully sorted and washed.
Then they are placed in clean three-liter jars, alternating their layers with chopped bell peppers. (For one 3 liter jar you will need 1 bell pepper, cut into 6 pieces).
No seasonings are added. The filled jars are poured with boiling water and the vegetables are kept in the jars, covered with lids, for about 20 minutes.
After this, the water from the containers is poured into a separate saucepan, 2 tbsp is added to the water (based on 1 three-liter jar). spoons of 9% vinegar, 60 g of salt, 10 g of granulated sugar. The resulting solution is brought to a boil and the jars are filled to the very top.
The containers are rolled up with lids, and without sterilization, they are sent under a warm blanket and wait for them to cool.
Tomatoes without vinegar for the winter
You can also prepare tomatoes for the winter that do not contain vinegar.
The recipe for tomatoes without vinegar is as follows.
Based on 1 three-liter jar you will need:
Ripe, not very large tomatoes;
- a couple of sprigs of fragrant dill or some dill seeds;
- 3-4 sour apples;
- 3-4 cloves of garlic.
For the brine you will need:
1.25 liters of water;
- 1 tbsp. a heaping spoonful of sugar;
- 1 tbsp. spoon of salt;
- pepper;
- Bay leaf;
- carnation.
Spices are placed on the bottom of the jar, then prepared tomatoes are placed on top of them. Some apples can also be placed on the bottom, and some can be placed on top.
Pour boiling water over everything for 5-10 minutes.
The containers are rolled up, then turned upside down and wrapped in a warm woolen blanket.
Pickling tomatoes for the winter.
Lovers of salty dishes will certainly like tomatoes in jars for the winter, prepared according to the following recipe.
To prepare them you will need:
10 kg of ripe, unspoiled tomatoes;
- 10 liters of water;
- 10-15 grams of red hot pepper;
- 50 grams of horseradish;
- 100 – 200 grams of dill fragrant greens;
- 100 grams of horseradish leaves;
- 100 grams of aromatic blackcurrant leaves;
- 20-30 grams of peeled garlic;
- 500-700 grams of salt.
.
Tomatoes and all greens are thoroughly washed in running water.
After this, half of the prepared volume of dill, horseradish leaves and roots, black currant leaves, garlic and pepper are placed on the bottom of a clean jar.
The jars are filled with tomatoes and the rest of the greens are placed on top.
Prepare a brine from 10 liters of water and the specified amount of salt, let it cool and pour the cold brine over the tomatoes so that the liquid completely covers the vegetables.
In addition to their bright taste, tomatoes for the winter without vinegar retain a number of vitamins.
They will be a good appetizer for any holiday and will complement modest family dinners.
That is why responsible housewives try to close them every year.
Tomatoes for the winter without vinegar - general principles of preparation
There are many ways to prepare tomatoes for the winter without vinegar; by adding some spices and seasonings you can change the taste and even extend the shelf life.
It is easy to make a preparation without vinegar, because it is prepared without the complex process of sterilization and other sophistications. It is enough to cook the marinade, place ripe tomatoes in jars, fill and seal the jars with a special key. That's all the tricks, but how delicious it is in winter!
Of course, a lot depends on the recipe. With the addition of such products as cherry plum, apples, mustard and others, the taste of the tomato changes dramatically. You can cover the tomatoes whole or in slices - whichever you prefer. The longer they infuse, the juicier and tastier they will turn out. Prepare during the ripening season when vegetables are inexpensive and ripe.
An important rule for all recipes: after the jars are rolled up, they need to be turned upside down, they must cool in this position.
Classic recipe for tomatoes for the winter without vinegar
This recipe is not classified as a competition recipe, but this is its advantage: it is simple and understandable even for those housewives who are canning tomatoes for the winter without vinegar for the first time. The ease lies in the fact that you do not need to drain the water repeatedly. They taste like tomato juice with salt. And the set of ingredients is small, which means everything will work out!
Ingredients
The list of ingredients is the shortest of all the recipes presented, since we only need salt, water and tomatoes.
It is important to adhere to the proportions: put a teaspoon of salt in a liter jar and boil for half an hour. For a two-liter jar you will need a level tablespoon of salt, boil for 40 minutes, and accordingly, for a three-liter jar - a level tablespoon of salt and cook for 50 minutes.
Cooking method
Wash the tomatoes under running water and dry.
Place in washed and dry jars, pour salt on top, determine the amount according to the proportion described above.
Place the jars in a saucepan to prevent them from bursting when boiling; place a cloth on the bottom of the saucepan. Pour water to two-thirds of the height of the jars.
Fill the tomatoes with unboiled cold water and cover with lids. After boiling, simmer over medium heat for half an hour.
After another 30 minutes, we take out and roll up the jars, turn them upside down, and cool. They store well and must be left to steep for a month before use.
Tomatoes for the winter without vinegar with leaves of fruit trees and garlic
Ingredients
The quantity is calculated for a three-liter jar or 3 liters.
Medium-sized red tomatoes (preferably cream variety) – 3 kg.
6 pieces each of currant and cherry leaves.
Peppercorns – 9 pieces.
Sugar – 2.5 tbsp. l.
Salt – 1.5 tbsp. l.
Dill – half a teaspoon of seeds and a few sprigs.
Water - how much will go into the jars.
For a brighter taste, you can add one clove of garlic per liter jar.
Cooking method
Tomatoes need to be washed and dried. In the meantime, you can peel the garlic, wash the currant and cherry leaves, and prepare the spices. The jars also require preparation: they need to be washed in a soda solution and sterilized in boiling water. Many housewives use a microwave for these purposes, keeping the jars for ten minutes at a temperature of one hundred degrees. Meanwhile, boil about two liters of water.
In jars (in our case there are three of them) we put garlic, washed herbs and tomatoes up to the neck. Fill with boiling water to the very top. Leave the jars covered with lids for about twenty minutes - this time is necessary to warm up the vegetables. After the water in the jars has cooled, pour it into the pan and bring to a boil again. The jars should be covered with lids at this time. Add the required amount of sugar/salt/tomato to hot water and leave for another twenty minutes. Then pour the water into the pan again and cook the brine based on it. For this recipe you need to boil it several times, pour it over the tomatoes, and roll it up with a key. After the jars have cooled completely, store them in the cellar.
Tomatoes for the winter without vinegar with citric acid
You will spend only half an hour of time, and piquant tomatoes will delight your household throughout the winter months! You will love the sweetish taste of the tomatoes, and you can drink the brine endlessly.
Ingredients
To close one three-liter jar of tomatoes you will need:
About two kilograms of tomatoes;
2 teaspoons of citric acid;
3 level teaspoons of salt;
4 heaped tablespoons of sugar;
A few black peppercorns, bay leaves, garlic, parsley sprigs.
Cooking method
Prepare tomatoes and jars (as in previous recipes). Place spices on the bottom of a three-liter jar. We compact the tomatoes and pour boiling water over them. We wait 15 minutes, then pour the water into the pan, add a little more water (about 90 ml per three-liter jar) and add citric acid, as well as sugar and salt - bring the brine to a boil. Pour the freshly boiled brine so that it overflows over the edges of the jar - this will once again sterilize the neck. Turn the rolled jars over and cover with a blanket until they cool completely.
Recipe for tomatoes for the winter without vinegar with apples
The aroma of such tomatoes for the winter without vinegar is excellent, as is the taste. To implement the recipe, choose sour apples, the ideal option is Antonovka.
Ingredients
2 apples per 1 three-liter jar;
Spices: dill sprigs, allspice, a piece of hot pepper, cherry leaves;
Brine: take three tablespoons of sugar and salt for one and a half liters of water.
Cooking method
Place spices at the bottom of a carefully prepared jar (as in the recipes described above). Apples need to be cut into four parts, cored and placed in jars. We prepare the brine from water, salt and sugar. Tomatoes in jars need to be filled with boiling brine and then rolled up.
Tomatoes with apple slices are incredibly tasty, and the juice from the can is not harmful to health, because it does not contain vinegar!
Pickling tomatoes for the winter without vinegar and mustard
Mustard is present in many recipes for pickling vegetables, and not just tomatoes. But not every housewife uses it correctly. If the proportions are observed, the preservation will turn out fragrant, tasty with a characteristic “pepperiness”.
Ingredients
8 kg of ripe tomatoes;
Currant leaves;
5 l. water;
1 tsp. mixtures of peppers: black and red;
12 teaspoons without top of dry mustard powder;
0.5 cups salt;
6 pieces of bay leaves.
Cooking method
We choose unripe tomatoes for pickling. They need to be washed, dried, and placed in a container for pickling (a small barrel is good for this purpose). We cover each “tomato” layer with currant leaves.
Prepare a fragrant brine: boil water, add salt, let cool. When the brine has cooled, add mustard powder, stir and wait until it infuses. Fill the tomatoes only after it becomes completely transparent, and may have a characteristic mustard tint. So, pour in the tomatoes, put pressure on them and send them to pickle in a cool place - you see how simple everything is, all you have to do is try how tasty it is!
Tomatoes for the winter without vinegar with cherry plum
In this case, cherry plum replaces vinegar, so you won’t be able to tell the difference between the taste of tomatoes covered with vinegar. We offer a recipe for three liter jars.
Ingredients
Cherry tomatoes (or other small varieties) – 1.5 kg;
Sour cherry plum (wild) – 300 g;
Sugar (4 tbsp) and salt (2 tbsp);
Dill - several umbrellas with seeds;
Large horseradish leaf;
Cherry leaves - 2 pieces per jar;
Three rings of hot and sweet peppers;
Black peppercorns – 15 pieces;
Optional: 3 cloves and several bay leaves.
Cooking method
We put herbs and spices into the prepared jars, in general everything except cherry plums, tomatoes, sweet peppers, sugar and salt. Place cherry plum and tomatoes, pour boiling water, cover with lids and leave for a while, as in previous recipes. We perform this manipulation twice. Then add salt, sugar, bay leaf to the pan. Bring the marinade to a boil, let it simmer for half a minute. Pour the hot marinade into jars, cover with lids, roll up, turn over, wrap, and let cool completely.
Tomatoes for the winter without vinegar with aspirin
You may be surprised, but aspirin will not only help lower the temperature, but also ferment the tomatoes. It is also popular because many consider it less harmful to the body than vinegar.
Ingredients
The proposed list of ingredients is for 5 three-liter jars:
7 liters of unboiled water.
2 tbsp. l. sugar and 1 tbsp. l. salt.
2 medium onions, cut into half rings.
40 peppercorns.
10 bay leaves and the same number of dill umbrellas.
15 cloves peeled garlic
15 tablets of acetylsalicylic acid, 0.5 g each.
Cooking method
After preparing the jars and tomatoes, cook the brine with pepper, salt, sugar, and bay leaves. Let it simmer for a few minutes and remove. The main rule is not to pour warm marinade, only when it has cooled completely.
Now you can put the tomatoes in jars, add aspirin tablets to each jar, at the rate of one tablet per one-liter container. So, for a three-liter jar of preservation you will need three tablets. Don’t forget to also add onions and garlic to the jar and fill it with chilled brine. The peculiarity of this recipe is that the tomatoes can be covered with nylon lids. You can try it after seven days, but it’s better to wait two weeks so that they become even tastier.
Tomatoes for the winter without vinegar - tricks and useful tips
First of all, pay attention to quality of purchased vegetables. They should be moderately ripe, dense, without mold or other defects. It is better to make a salad from soft, overripe fruits, cutting off the parts that you do not like.
If you want to prepare tomatoes for the winter without vinegar and other preservatives, you need to sterilize jars, in the process of work, do not take them by the neck and, as our grandmothers say, do not engage in conservation during critical days. Most likely, this is due to hormonal levels changing these days. If you pour cold marinade over the tomatoes, they will retain their firmness and fresh taste.
You can add onions, sweet pepper slices, grapes, and lemon to tomatoes. Tomatoes preserved with pepperoni and gherkins acquire originality.
I have a wonderful recipe for canning sweet tomatoes without vinegar and without sterilization. Once I have preserved it this way, I am not tempted by other recipes, and for decades now I have been preserving tomatoes for the winter only in this way.
For preservation, acid is needed as a preservative. For this purpose, table vinegar or aspirin are traditionally used. We won't do this.
We will replace the traditional preservative with the most natural apples! To do this, we will select the most sour apples in the morning or in our garden. In my garden I found these - with wormholes, but without pesticides. For one can of tomatoes you need 3-4 medium-sized apples or a couple of large ones.
Place chopped apples in prepared clean jars. We cut it as we like - into 4 parts, into 6. Of course, we remove the wormholes...
Now the tomatoes. The most suitable variety for preserving sweet tomatoes is cream. And don't chase the size of the cream! The smaller the tomato, the more of them will fit in the jar.
Wash the tomatoes in running water and place them tightly in jars. There is no need to use force or compact them. If you don’t have to stand on ceremony with cucumbers, tomatoes require delicate handling
You can use more than just apples to replace the preservative. With the same success, you can take a handful of black currants, gooseberries, unripe grapes, a handful of blackberries. I made canned tomatoes with blackcurrants, today I’m making them with apples and blackberries.
As I said earlier, for a 3-liter jar of tomatoes you need to take a good handful of blackberries (or any other berry with a sour taste). Unfortunately, when the tomatoes ripen, there are no longer any blackcurrants. But you can stock up on currants in advance and freeze them. Currants can be replaced with blackberries.
So my blackberries came onto the table straight from the freezer - they were covered with frost due to the temperature change. 
Now we put bell peppers in jars of tomatoes (1 pepper per 1 jar), wash them, of course, remove the center with seeds and cut into 4-6 pieces. Be sure to add a bunch of parsley.
Now fill each jar of tomatoes with plain water. We do this so that we don’t have excess water for the marinade. Then we pour the water into a saucepan and boil it.
Fill a jar with boiling water and drain the water from the next jar. The first jar sits with hot water for 7-10 minutes. When the water from the second jar boils and we pour it into the second jar of tomatoes, pour the hot water from the first jar into the empty saucepan and make the marinade. Confused?
For the marinade we need 50 grams of salt and 50 grams of sugar. We also add 2-3 pieces of bay leaves and black peppercorns - 10-12 pieces. We put the marinade on the fire and fill the first jar with the already boiling marinade. We roll up the sterile lid, which we had boiled in a separate container beforehand.
We place the jar upside down. It is recommended to wrap the jars and wait for them to cool completely. I don’t do that, I don’t wrap it up. When the jars have cooled completely, I take them to the basement. 
If I have a “clearing” planned at work on the occasion of some holiday, then my colleagues ask me to bring my famous tomatoes to the table. Of course I bring them. And my canned sweet tomatoes without vinegar and without sterilization fly away in the first minutes of the feast, they even drink the marinade
Today we will try to prepare tomatoes without vinegar for the winter, a recipe with photos of the preparation of which I learned from my work colleague. I don’t know where she found out about it, but her tomatoes blew everyone away. You know, I always rolled sweeter tomatoes for the winter, but I liked the taste of these tomatoes without vinegar. Their taste is somehow evenly distributed, so I can’t classify them as sour, salty or sweet.
Having written down a recipe for these tomatoes without vinegar, I set about preparing it over the weekend. You know, I want to note that I am not at all tired of the cooking process, although most often any type of canning exhausts me. The tomatoes in the jars looked so beautiful that I was completely satisfied with the result, because I also knew their taste. I would like to advise you, be sure to roll up these, be sure that you will like them too.
So, the ingredients you need:
- 2.5 kilograms of tomatoes,
- garlic to taste (I put a clove in each jar),
- 1 onion (you don’t have to add it, since there is garlic),
- 2 liters of water,
- 2 tablespoons of salt,
- 2 tablespoons of regular sugar,
- several pieces of peppercorns.
Recipe with photos step by step:
Place peppercorns on the bottom of a pre-washed jar. 
We'll also add garlic and pieces of peeled onion there. 
Wash the tomatoes very well. We will not use spoiled vegetables for canning; it is better to set them aside for preparing a salad. Place the tomatoes in jars. 
Take a saucepan and pour water into it. Add salt and sugar. Now let’s just bring everything to a boil and wait three minutes. 
Fill the jars with tomatoes with the marinade. Screw the lids on all the jars. I also advise you to pay attention to the recipe
In order not to interrupt the sweetish taste of the marinade, in this recipe for canned sweet tomatoes, spices are added in very small quantities, and there are no spicy herbs at all. However, the marinade turns out rich and very tasty, sweet with a slight sourness added by citric acid.
You can take any variety of tomatoes, even thin-skinned ones will do, and to prevent them from bursting when exposed to boiling water, prick them with a toothpick and place a metal spoon under the stream of boiling water.
There is no need to sterilize this preparation for the winter; the marinade contains enough salt, sugar and citric acid to ensure trouble-free storage until the next harvest. It’s better to seal tomatoes in liter jars, as it’s more convenient to take them out and eat them.
Ingredients for a liter jar:
- medium-sized tomatoes - how many will go in;
- garlic cloves – 2 pcs;
- black pepper – 4 peas;
- allspice – 2 pcs;
- bay leaf - 2 small.
Marinade per liter of water:
- table salt – 1 tbsp. l. without slide;
- sugar – 3 tbsp. l;
- citric acid - half a teaspoon.
How to cook sweet tomatoes without vinegar
We sort the tomatoes, sort them by variety and size. Prick around the stem with a toothpick.
Wash the jars with soda and pour boiling water for a couple of minutes. Drain the hot water into the sink. We throw bay leaf, garlic, and two types of pepper into the bottom of each liter jar.
Place a layer of tomatoes, tap the can on the table so that they lie closer to each other. So we fill it to the top.
The water has already boiled in the ladle. Place a tablespoon in the jar with the convex side up, as if covering the tomatoes. Pour boiling water onto a spoon until the jar is completely filled. Cover with lids and leave to steam for ten minutes.
Pour citric acid into the drained water, but first measure how much water we will have for the marinade.
Stir and put on fire. Add salt and sugar, boil the marinade at high boil for a couple of minutes, dissolving all the crystals.
Since the tomatoes have already warmed up well, you don’t need to add a spoon when pouring the marinade, so the skin won’t burst. Pour in the marinade and tighten the jars.
We hide the preserved food under a blanket or cover it with a warm blanket or jacket and leave it until the next day. We store pickled tomatoes in a dark place without access to sunlight, preferably keeping the room cool. Good luck with your preparations!