These tomato blanks are for those zealous hostesses who have grown a chic crop of tomatoes in their gardens and want to keep it. There are a huge number of recipes for tomato blanks, these are natural tomatoes, ketchups and tomato paste, pickled and pickled tomatoes, salads and assorted, and even green tomato jam ... As they say - choose to taste! We have prepared a selection of the most delicious and most unusual recipes. So, tomato preparations.
Tomatoes in own juice. For the preparation of these canned food, small round or oval tomatoes with a diameter of 3-4 cm are suitable. Rinse the tomatoes, cut them crosswise, blanch in boiling water for 1-2 minutes, then dip in ice water. The skin is easily removed. Prepare tomato juice: steam overripe tomatoes over low heat, wipe through a sieve. Add salt to the resulting juice at the rate of 50-60 g per 1 liter, put on fire and bring to a boil. Put the peeled tomatoes in sterilized jars, shaking them so that the tomatoes lie denser, pour boiling juice and put on sterilization. Sterilize the floor liter cans- 5-8 minutes, liter - 10-12 minutes. Roll up.
2.5 kg of tomatoes,
1 pod of hot pepper,
1 PC. sweet pepper,
10 black peppercorns,
5 peas of allspice,
1 root with parsley,
1 carrot
2 liters of water
30 g salt
60 g sugar
4 tsp 80% vinegar.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water for 1-2 minutes, dip in ice water, remove the skin. Peel sweet pepper, cut into wide strips. Wash the pod of bitter pepper, cut the carrots into slices, cut the parsley root into slices as well, chop the greens coarsely. Arrange tomatoes and vegetables in sterilized jars, pour boiling brine. Put the jars in a saucepan with warm water, bring to a boil, sterilize for 20 minutes. Then add vinegar and roll up.
Salted tomatoes according to an old recipe. Tomatoes according to this recipe are cooked in a barrel, bucket or pan. Lay blackcurrant leaves on the bottom of the container, lay out hard, slightly unripe tomatoes, sprinkling them with blackcurrant leaves. Prepare a brine: for 12 liters of water - 2 cups of sugar, 1 cup of salt, 15 bay leaves, 1 tsp. black peppercorns, 1 tsp Boil allspice with peas, let cool, add 100 g of dry mustard, stir and let stand. As soon as the brine becomes transparent, pour tomatoes over it, put a clean rag on top and oppression. Take out to cold.
Salted tomatoes in a bag. This is original recipe pickled tomatoes in a plastic bag. Rinse medium-ripe tomatoes, prepare cherry, currant, celery and dill leaves. If you can find sugar beet - good, it delays oxidative processes. Put a layer of greens in the bag, then a layer of tomatoes, another layer of greens, chopped sugar beets and again tomatoes, lay a layer of greens on top. Tie the bag tightly and place in a barrel or box. After two days, pour the mixture of tomatoes and herbs with brine. The brine is prepared as follows: take water in an amount equal to half the capacity of the bag, salt, add dill, hot and allspice, bay leaf and boil everything (for 1.5 liters of water - 100 g of salt, spices and herbs to taste). Cool, strain and pour into a bag. Tie the bag tightly.
Canned tomatoes with grapes
Ingredients for a 3 liter jar:
1 sweet pepper
1 pod of pepper
3 garlic cloves,
2 bay leaves,
5 currant sheets,
4 cherry leaves
10 black peppercorns,
1 sheet of horseradish
2 sprigs of dill,
1 tbsp salt,
1 tbsp Sahara,
1 bunch of grapes
tomatoes.
Cooking:
Wash the tomatoes, chop in several places. Place spices, tomatoes, grapes, salt, sugar in sterilized jars, pour boiling water over and leave for 20 minutes. Then drain the water, bring to a boil, pour into jars again and roll up.
Dessert tomatoes in apple juice. Prick small tomatoes in several places, blanch in boiling water for half a minute. Boil apple juice with salt and sugar (for 1 liter of juice - 30 g of salt, 30 g of sugar). Put prepared tomatoes in sterilized 3-liter jars, add 8-10 leaves of lemongrass, pour boiling filling for 5 minutes. Then drain the filling, boil again, pour the tomatoes. Repeat this procedure one more time. Roll up.
Delicious tomatoes with red currant juice. Prick the tomatoes with a wooden toothpick in several places, blanch in boiling water for half a minute. Prepare the filling: for 1 liter of water - 300 ml of red currant juice, 50 g of honey, 50 g of salt, boil. Arrange prepared tomatoes in sterilized jars, add 30 g of lemon balm leaves and tarragon, pour boiling filling, drain after 5 minutes and boil again. Pour again, drain, boil, repeat the procedure one more time, roll up.
Cherry flavored tomatoes
Ingredients:
2 kg of tomatoes,
5 cherry branches with leaves,
1 liter of water
100 g sugar
50 g salt
3 g citric acid.
Cooking:
Wash ripe tomatoes, chop from the side of the stalk and put in a jar along with cherry twigs, and lay the twigs vertically along the walls of the jar, pressing them with tomatoes. Dissolve salt, sugar, citric acid in water, bring to a boil and pour over the tomatoes. Pasteurize for 10 minutes, roll up.
Tomatoes in gelatin. The brine will require 4 liters of water, 100 g of salt, 500 g of sugar, spices (allspice, cinnamon, bay leaf, dill, cloves - to taste), 200 g of water and 11 tablespoons of gelatin. The indicated amount should be enough for four 3-liter jars. Dissolve gelatin in 200 g of water, let it swell for 2-4 hours. Cut large firm tomatoes into 4-6 pieces. Cut the onion into rings (each jar will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 5 minutes, add swollen gelatin, stir. Put tomatoes and onions in jars, pour into jars. Sterilize 3-liter jars for 20-30 minutes. Before rolling, add 1 tsp to each jar. vinegar essence.
Tomatoes with gooseberries. For each 3-liter jar, approximately 1 liter of filling will be required: for 1 liter of water - 50 g of salt, 50 sugar. Prick the tomatoes with a wooden toothpick, blanch for half a minute in boiling water. Sort the gooseberries, cut off the tails, chop with a wooden toothpick. Put the prepared tomatoes in jars, pouring them with gooseberries, pour boiling filling. After 5 minutes, drain the filling, boil, pour again, repeat one more time, roll up.
Tomatoes with garlic in apple juice. A 3-liter jar will require approximately 1 liter of filling: for 1 liter of apple juice - 50 g of salt, 50 g of sugar. Chop the tomatoes, blanch for half a minute in boiling water. Peel the garlic, but do not cut! Put the tomatoes in jars, sprinkle with garlic, pour boiling filling. Roll up, turn over, cool.
Tomatoes with onions in apple juice are prepared in the same way as in the previous recipe, with the only difference being that 30 g of salt and 30 g of sugar are required for 1 liter of apple juice. Onion cut into large rings, put together with tomatoes in jars, pour boiling filling, roll up.
Caviar from green tomatoes
Ingredients for 1 kg of caviar:
600 g green tomatoes,
200 g carrots
100 g tomato sauce,
50 g onion
25 g parsley root,
15 g salt
10 g sugar.
Cooking:
Tomatoes, carrots, parsley root, onions bake in the oven (can be fried in vegetable oil), cool, pass through a meat grinder, add salt, sugar, spices, tomato sauce, mix. Put in a saucepan, bring to a boil, arrange in sterilized jars. Cover jars with dry sterilized lids, sterilize for 1 hour, roll up.
Tomatoes with sunflower oil. Prepare the marinade: for 1 liter of water - 10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. salt, 2 tbsp. Sahara. Boil everything, add 3 tbsp. 9% vinegar. At the bottom of liter jars put 2 bay leaves, 6 peas of black pepper, an onion cut into rings. Then tightly pack the halved firm red tomatoes, laying them cut side down. Place a few onion rings on top as well. Pour marinade, put in a saucepan with warm water and sterilize from the moment of boiling for 15 minutes, covered with a lid. Before corking, pour enough vegetable oil into each jar so that it completely covers the marinade with a layer of 2-3 mm. Roll up.
Ingredients for 1 liter jar:
500 g green tomatoes,
20 g garlic
10 g salt
50 g 6% vinegar,
70 g green celery,
350 g of water.
Cooking:
Cut off the caps from green tomatoes, peel the garlic, finely chop the greens. Insert 1-2 cloves of garlic into the seed nests of tomatoes, tamp with herbs, salt. Fold the prepared tomatoes in a wide bowl under pressure and take out in the cold for 4-5 days. Then drain the brine, boil. Arrange the tomatoes in jars, pour boiling brine, sterilize half-liter jars - 5-7 minutes, liter jars - 8-10 minutes. Roll up.
Tomatoes "Vologda"
Ingredients:
3 kg of tomatoes,
1 kg of onion
1 kg sweet pepper
5 heads of garlic,
5 peas of allspice.
For marinade:
2 liters of water
3 tbsp salt,
6 tbsp Sahara,
1 tbsp 70% vinegar,
2 tbsp vegetable oil.
Cooking:
Cut strong red tomatoes into 4 parts, onion and sweet pepper - into rings, chop the garlic. Sterilize jars, lay out layers of tomatoes, peppers, onions, garlic, pour vegetables with hot marinade. Put to sterilize: half-liter - 10 minutes, liter - 15 minutes. Roll up, turn over until completely cool. The garlic will make the marinade cloudy, but that's okay.
Tomato juice with pulp. Wash ripe and overripe tomatoes with a bright color, peel and boil over low heat. Rub through a sieve (or grind with a blender), pour into a saucepan, boil for 30 minutes, pour into sterilized jars or bottles, sterilize for 30 minutes at 90ºС. Roll up. Lemon juice can be added when used.
Tomato-apple sauce
Ingredients:
6 large tomatoes,
2 cups chopped apples
3 sweet peppers
2 cups raisins
1 cup chopped onion
3.5 cups of sugar
¼ cup salt
3 cups wine or 9% vinegar,
60 g dry mustard,
2 tbsp ground ginger.
Cooking:
Peel tomatoes, cut into 4 pieces. Remove seeds from sweet peppers. Cut apples and onions. Put all products in a saucepan, add raisins, sugar, salt, dry mustard, vinegar, ginger and cook over low heat for 2 hours. Cool, arrange in jars, cork with plastic lids. Keep cold.
spicy tomato paste
Ingredients:
3 kg of tomatoes,
500 g onion
300-400 ml 9% vinegar,
2-3 bay leaves,
300-400 g of sugar,
5-6 black peppercorns
3-4 juniper berries,
salt to taste.
Cooking:
Chop ripe tomatoes and onions and steam in an enamel saucepan under a lid over low heat, then wipe through a sieve or colander. Heat the vinegar, put the spices into it, bring to a boil, cool and pour into the tomato mass. Boil the pasta over low heat by a third, season with sugar, salt and mustard, boil for a few more minutes, spread hot, roll up.
Cooking from green tomatoes (seasoning for meat)
Ingredients:
1 kg green tomatoes
500 g sugar
500 ml 5% vinegar,
1 tbsp salt,
1 tbsp curry powder
6 garlic cloves,
1 tsp cumin,
a little red hot pepper, ginger, raisins.
Cooking:
Grind all the ingredients, mix and put to boil over medium heat for 1 hour. Arrange hot in jars, roll up.
Green tomato jam. For 1 kg of tomatoes - 1.2 kg of sugar and 1 glass of water. Wash small fleshy tomatoes, remove stems and remove seeds. Prepare the syrup, dip the tomatoes in it and leave overnight. Then put on fire and cook for 1-1.5 hours. At the end of cooking, add 2 g of citric acid. Divide into sterilized jars.
Red tomato jam. For 1 kg of tomatoes - 1 kg of sugar, 1 glass of water. Prepare the syrup, put small red tomatoes into it (necessarily whole ones!), put on fire and cook for 30 minutes, leave overnight. The next day, boil the jam again, remove the foam, add a little vanillin, boil. Remove the foam again, leave overnight. The next morning, boil the jam and pour into clean jars. If you cook overripe tomatoes in this way, you get jam.
Here are such different blanks from tomatoes. Good luck to you!
Larisa Shuftaykina
Small pickled tomatoes are a very beautiful preparation for the winter. Another advantage is that small jars can be used to preserve small tomatoes. Salads and sandwiches are decorated with small tomatoes. Bulgarian pepper and mustard seeds will add flavor to our winter preparation, with a detailed step by step recipe you can easily prepare this preservation.
Taste Info Tomatoes for the winter
Ingredients
- small tomatoes - 900 g;
- garlic - 2 cloves;
- bay leaf - 3 pcs.;
- sweet pepper - 1/2 pc.;
- sugar - 2 tbsp. l. (without a slide);
- peppercorns - 9 pcs.;
- salt - 1 tbsp. l. (without slide);
- vinegar 9% - 3 tsp;
- mustard seeds - 1.5 tsp;
- parsley - to taste.
Time: 50 min.
Servings: 3 pint jars.
How to cook pickled small tomatoes with mustard seeds for the winter
Canning jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and boil the lids with which I will seal the preservation for several minutes in water. 
On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stem. 
At the bottom of the jar I put peeled and chopped garlic. One large clove of garlic is enough for three half-liter jars. 
I wash the sweet bell pepper, cut it in half, cut it out and discard the seeds. 
I put prepared small tomatoes up to half the jar. I put sliced \u200b\u200bpieces of sweet pepper, parsley sprigs, bay leaf on tomatoes. 
I report the tomatoes to the top of the cans. I spread slices of pepper and parsley sprigs on top of the tomatoes so that a stream of hot marinade does not fall on the tomatoes when pouring jars. When pouring boiling water directly on tomatoes, the skins of the tomatoes may burst. Now I measure out how much water I need for the marinade. I pour into jars with tomatoes clean water and then pour it into the bowl. I add 50 ml of water in a saucepan to the water poured from the cans of tomatoes. I put a pot of water on the fire, and then bring the water to a boil. Then I pour this boiled hot water tomatoes in jars, I cover the jars with lids. Covering the jars with a towel, leave for 10 minutes with hot water. After I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during the boil), bring everything to a boil again. When the water in the pan boils for a couple of minutes, I pour it back into jars with tomatoes for 15 minutes. Also, as for the first time, I cover the jars with lids and a towel. 
For the third filling, I prepare the marinade. This time, pouring water from jars of tomatoes into a saucepan, add granulated sugar and salt according to the recipe and 50 ml of water to the water. 
I pour vinegar into jars at the rate of 2 tbsp. spoons of 9% vinegar for each three-liter jar. Thus, I pour one teaspoon of vinegar into each half-liter jar. Then I pour 1/2 tsp into each jar. mustard seeds. 
When the marinade boils for 2-3 minutes, pour the hot marinade into jars with tomatoes, hermetically cork. I turn the rolled up jars of tomatoes over and put them on their necks, wrap them with a blanket for the night. 
Canned small tomatoes closed in this way are stored at normal room temperature. 
Now it's time to make preparations from tomatoes for the winter. At home, you can cook delicious preserves with this vegetable; no store-bought ones even come close to comparing with them! After all, how great it is to open a jar in winter with fragrant, fragrant summer herbs and garlic, tomatoes.
The birthplace of the tomato, or more correctly, the tomato, is South America, where it is still found in the wild today. In Peru and Ecuador, tomatoes began to be cultivated as early as the fourth century BC. And it came to Europe thanks to Christopher Columbus at the end of the 15th century. Already from the middle of the 16th century, it began to be cultivated in Spain. By the end of the 16th century, the tomato or, as it was also called, the “apple of paradise”, began to spread almost throughout Europe. Tomato came to Russia in the 18th century and was first decorative culture, they began to be used for food later.
What are the benefits of tomatoes? With a low calorie content, because they are 90 percent water, they contain quite a few vitamins, organic acids, essential oils, natural hormones, such as the "hormone of happiness" - serotonin, trace elements, including cobalt, nickel and zinc.
At home, tomatoes are preserved in the following ways: cooking in their own juice, pickling, drying, drying, salting and pickling in barrels and jars, preparing tomato juice and puree, preparing sauces, salads and snacks with tomatoes.
Each family has its own recipes for preparations from this tasty and healthy vegetable, from the simplest to the most unusual. We offer you the best, time-tested recipes for tomato preparations.
1) Recipe for tomatoes for the winter from my grandmother.
Ingredients:
For 1 liter jar
Tomatoes - approximately 600 g
Spices:
Carnation inflorescences - 2 pcs.
Allspice - 2 peas
Black pepper - 2 peas
Tarragon (tarragon) - 1 sprig
For marinade:
For 1 liter of water.
Salt - 1 tbsp. (no big slide)
Sugar - 5 tablespoons (with slide)
Citric acid - 1/3 tsp
Cooking:
- Banks are thoroughly washed and dried. You can sterilize jars, but this is not necessary. We took liter cans. Firstly, to open and eat immediately, and secondly, it is very easy to lay out the spices, knowing the required amount per 1 liter.
- Choose ripe, but firm, medium-sized tomatoes.
- Arrange spices in jars. In each liter jar we put 2 peas of allspice and black pepper. 2 cloves and a sprig of tarragon.
- So that the skin of the tomatoes does not burst during heat treatment, we pierce each tomato from the side of the stem with a fork crosswise.
- We lay the tomatoes loosely, without trying to put as much as possible into the jar. Leave some space at the top.
- Cover jars in boiling water for 5 minutes.
- Pour jars of tomatoes with boiling water. Be very careful. So that the banks do not burst, fill in parts. We poured a little into one jar, go to another jar. Then a little more was poured into the first jar, and so on, until all the jars were filled.
- We cover the jars with sterilized lids (do not roll them up) and leave for 10-15 minutes.
- Then pour the water into a saucepan. It is advisable to use a special plastic lid with holes, and it is easier and you will not burn yourself.
- Pour sugar, salt and citric acid into the water drained into the pan in proportion to the amount of water, based on the amount of these ingredients per 1 liter.
- Mix everything and put the pan on the fire. When the water boils, let it boil for another 1-2 minutes. Check that the salt and sugar have dissolved.
- Pour the hot marinade over the tomatoes all the way to the top.
- We close the jars with lids and roll up or twist, whoever has what kind of lids.
- Turn the jars upside down. We wrap with something warm, towels, blankets and leave to cool.
Such tomatoes, like other canned foods, we store in a cool room, but I think they will survive in the pantry, at room temperature.
2) Tomatoes "You'll lick your fingers"
The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation is very tasty, the method of preparation is not at all complicated.
Ingredients:
To spin five cans with a volume of 1 liter, you will need:
Red tomatoes - about 3 kilograms;
Dill or parsley - a bunch (10-12 branches);
head of garlic;
Bulb onion 130-150 g;
Sunflower oil - 3 tbsp. l.
For marinade:
Water - 3 l;
Salt - 3 tbsp. l.;
Sugar - 7 tbsp. l.;
Bay leaf - 2 pcs.;
9% vinegar - 200 ml;
Black or allspice - 5-6 peas.
At the bottom of pre-sterilized jars lay chopped greens mixed with garlic and pour in vegetable oil; after which carefully washed tomatoes are carefully laid out, alternating them with layers of onion cut into rings. The jar is thus filled to the very top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. The filled jars are subjected to a 15-minute sterilization, after which they are rolled up and turned upside down and left to cool completely.
You can harvest tomatoes for the winter in large jars; in this case, it is convenient to combine tomatoes of different sizes in one jar (and if they are of different colors, then it will also turn out beautifully).
Ingredients for a three-liter volume of finished pickles:
Bulgarian pepper - 1 pc.;
Garlic: - 3-4 large cloves;
Parsley - 10 - 12 branches;
Sugar - 3 tbsp. l.;
Salt - 2.5 teaspoons;
Vinegar - 1 tbsp. l.
First of all, we set the water to boil, and while it boils, wash the vegetables, sterilize the dishes.
At the bottom of the jars we put a couple of cloves of garlic and a few sprigs of parsley, tightly lay the tomatoes, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and spread the slices on top.
While the water boils, add sugar, salt and vinegar to the contents of the jar.
After the water boils, pour it over the tomatoes and roll up the lid.
We wrap the canned jars with a warm blanket so that they cool as slowly as possible.
In addition, when harvesting according to this recipe, cucumbers, young squash or even zucchini can be added to tomatoes. This is already a sort of assorted work. In winter, such “salting” will add variety and memories of summer to the diet.
But not by canning alone, as they say ... Recipes are known that allow you to prepare tomatoes for the winter without the use of sterilization.
Hugely in demand at the dinner table in winter time will enjoy Pickled Tomatoes.
3) pickled tomatoes
To prepare such a blank, you will not need any special conditions, no special skills, no cans and lids for canning.
You will need for a 3-liter container:
Tomatoes - 1.3 - 1.5 kg;
Parsley;
Garlic - 2-3 cloves;
Two or three leaves of black currant;
2-3 cherry leaves;
One "umbrella" of dill;
50-60 g (to taste) salt;
Water - 1.2 liters.
Carefully washed greens and garlic, cut into pieces, are laid out in an enameled pan, bucket or jar. Part of the parsley, currant and cherry leaves, dill umbrella are also laid out there.
Carefully washed tomatoes are laid out on top of the greens.
Having prepared the brine (from 1000 ml of water and salt), pour tomatoes into containers with it, press down with a plate, and you can put a load on top so that the tomatoes do not float up.
The container is covered with a lid (when harvesting in a jar, you can close it with a plastic lid).
A container with tomatoes is placed in a cool place for two to three weeks; after this period, pickled tomatoes are ready and just ask for the table.
Undoubtedly, recipes for harvesting unripe, green or greenish-brown tomatoes for the winter, which remain on the branches in autumn, also deserve attention. (do not leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that are successfully made from red, ripe tomatoes (they differ significantly from ripe ones both in density and in the structure of the fruit pulp).
Green tomatoes have a rather interesting taste; Yes, and this preparation looks quite appetizing. As an appetizer, canned green tomatoes pair wonderfully with a variety of potato and meat dishes.
To harvest unripe green tomatoes for the winter, according to this recipe, we take three liters of finished preservation:
About one and a half kilograms of green tomatoes;
Bay leaf -3;
10 pcs of black and allspice;
Half a glass of nine percent vinegar;
Marinade for pouring
Litere of water;
a tablespoon of salt;
One and a half tablespoons of sugar;
First, let's put the marinade in preparation; To do this, bring water to a boil. In the meantime, it boils, we will select tomatoes of the correct form for preservation; preferably without dents and damage to the skin. It is better that they are approximately the same size - it will be more convenient to blanch them.
At the bottom of pre-sterilized jars, lay out bay leaves, garlic, black and allspice peas and tomatoes; before placing them in jars, they should be blanched in small portions (300-400 grams each) in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to catch the tomatoes one by one from the boiling water in the pan. And after blanching, the tomatoes are immediately transferred to pre-prepared jars with spices already laid on the bottom.
Add salt and sugar to the boiled water for the marinade and simmer for 3-4 minutes over low heat, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then tightly close the jars with lids (roll up or twist). Closed jars with tomatoes should be immediately wrapped in something warm (a blanket, for example) and left in this form for about a day (during this period, the jars will completely or almost completely cool down).
It is better to store in a cool place - before the onset of winter, a cellar, cellar, cellar or refrigerator will do; and with the advent of winter, you can put it on the balcony.
4) Salted tomatoes in a bag
This is a very fresh and original recipe for pickled tomatoes for the winter in a plastic bag.
Ingredients: 
Water - 1.5 liters,
100 grams of salt
Black peppercorns - 2 pcs,
Bay leaf - 1 piece,
Medium ripe tomatoes
Celery leaves, cherries, currants,
Dill.
Recipe:
Rinse the tomatoes thoroughly. Also wash the leaves of celery, cherries, currants and dill. You can add sugar beet to the recipe, so you can keep the oxidative processes in salted tomatoes.
Put a layer of greens in a plastic bag, put a layer of tomatoes on top of it, then put a layer of greens again, finely chop the sugar beet, put it on top, and then again the tomatoes and again the greens. Tie the bag tightly.
After two days, fill our tomatoes and greens with the resulting brine. To prepare the brine, take half a bag of water, then salt, add bay leaf, put dill, and hot allspice. Boil together
Then cool the mixture and pour it into a bag. Tie the bag tightly.
5) Peeled Tomatoes with Peppers
Ingredients you will need to prepare 3 liters of pickled tomatoes and peppers:
Red chilli pod;
2.5 kilograms of ripe tomatoes;
Red bell pepper - 1 piece;
Root of 1 parsley;
10 black peppercorns;
2 liters of filtered water;
Allspice peas - 5 peas;
1 carrot;
30 g non-iodized salt;
4 teaspoons of vinegar 80%;
Sugar - 5 tablespoons.
How to cook pepper marinated tomatoes:
Cut the tomatoes in a criss-cross pattern, dip briefly in boiling water and blanch for two minutes. Then transfer them to ice water and remove the skin.
Peel the red pepper and cut it into wide strips. Rinse the hot peppers, cut the carrots into circles, chop the greens larger, cut the parsley root into circles.
Put tomatoes and prepared vegetables in clean jars, fill them with brine, which should boil. Tomato blanks for the winter recipes must be done so that the jars do not explode in the middle of winter or even in autumn.
To do this, do this: place jars of warm water in a saucepan, wait until it boils, sterilize the jars for about 20 minutes. Then add vinegar and close.
6) Tomatoes with honey
Winter pickled tomatoes with honey - very simple and delicious preparation. Hot peppers are added to jars as desired.
Ingredients:
For 2 liter jars:
Tomatoes - 1.1 kg
Horseradish leaf - 0.5 pcs.
Dill - 2 umbrellas
Hot pepper - 4 rings
Garlic - 4 cloves
Honey - 6 tbsp.
Salt - 2 tsp
Vinegar 9% - 2 tbsp.
Water - how much will go into the jar.
To preserve tomatoes with honey for the winter, prepare the necessary products from the list. Choose small tomatoes that will easily fit into a jar, and just as easily you can get them out of there.
Sterilize the jars in advance in any way convenient for you: over steam, in the oven, in the microwave or double boiler. Put pieces of horseradish leaves, 2 cloves of garlic and a dill umbrella on the bottom of each jar. If you like spicy tomatoes, add hot pepper rings right with the seeds. Pack tomatoes tightly into jars.
Bring the water in the kettle to a boil, pour the tomatoes in jars and leave for 30 minutes, covering the jars with clean lids.
After a while, pour the water from the jars into a saucepan, add honey, salt and vinegar, stir and bring to a boil. Pour tomatoes in jars with hot marinade and immediately roll them up with a key. Turn the jars over onto the lids, cover with something warm and leave to cool completely.
Tomatoes prepared according to this recipe can be stored in the apartment. In winter, pickled tomatoes with honey will be appropriate at any celebration.
7) Tomatoes with horseradish for the winter
Ingredients:
For 2 cans of 1 liter:
Tomatoes - 1.5 kg
Horseradish root - 40 g
Garlic - 4-6 cloves
Parsley - 0.5 bunch
Bulgarian pepper - 1 pc.
Water - 650 ml
Salt - 50 g
Sugar - 3 tablespoons
Vinegar 9% - 4 tablespoons
Tomatoes with horseradish are a very tasty preparation, combined with many dishes. Tomatoes turn out vigorous, for a feast - that's it! Calculation of products for 2 cans of 1 liter.
To harvest tomatoes with horseradish and garlic for the winter, prepare all the necessary products. Tomatoes choose dense, as they will be cut in half.
Randomly chop the bell pepper, garlic and horseradish root. Place them in a blender bowl and grind using the metal knife attachment. Cut the tomatoes in half, if very large, then into 4 parts. Add finely chopped parsley to the twisted mass.
Fill clean sterile jars with tomatoes - cut down, shifting with a mixture of garlic, horseradish, pepper and parsley.
Prepare a hot marinade from sugar and salt, let it boil for 3-5 minutes and pour over the tomatoes. Cover jars with lids. Put a thick napkin on the bottom of the pan, put the jars and pour into the pan hot water. Sterilize 10 minutes from the moment the water boils.
Roll up the jars and turn them upside down, cover with something warm. Leave until completely cool. Tomatoes with horseradish are ready for the winter.
Tomatoes in tomato juice for the winter
Ingredients:
Tomatoes (for juice) - 1 kg
Tomatoes - 600 g
Salt - 1 tbsp.
Allspice peas - 3 pcs.
Black peppercorns - 10 pcs.
Carnation - 3 pcs.
Garlic - 2 cloves
Hot pepper - 0.5 pcs.
Tomatoes in tomato juice is a very tasty preparation for the winter. The recipe is easy to make and the results are amazing! It will be very tasty with boiled potatoes, with meat dishes, and just as a snack. And one more thing: the recipe allows you to use substandard tomatoes, it's convenient.
So, the main ingredients for making tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. You can add more garlic, hot peppers and spices, but this is not at all necessary! Tomatoes for juice take the most ripe, and for the preparation itself - small or medium-sized.
We cut large tomatoes into large pieces so that it is convenient to pass through a juicer. If you have a manual, then you can adjust the density of the spin. And if electric, run the squeezes again through the juicer. It remains a thick mass that can be used in the preparation of soup or a second course.
About 1 liter of juice is obtained from 1 kg of tomatoes, it may turn out a little less, depending on the juiciness of the tomatoes. Pour the juice into a saucepan, add salt, bring to a boil. You need enough salt so that the juice is slightly oversalted, because the tomatoes will take some of the salt. Cook the juice over moderate heat for 10-15 minutes, removing the foam (it can also be used in cooking other dishes). After boiling, I got 700 ml of tomato juice.
While the juice is being cooked, we sterilize the jars over steam, put the garlic, half of the pepper, spices and tomatoes.
We prick the tomatoes with a toothpick near the stalk so that the skin does not burst. Pour boiling water over and leave for 10 minutes, covered with a lid.
Then we drain the water, pour the tomatoes with hot tomato juice, tightly close the lid (I use thick nylon), turn over, wrap and leave to cool. After that, we remove the tomatoes in tomato juice for the winter in a cellar or other dark cool storage.
It took me 500 ml of juice per liter jar. The rest of the juice can be placed in a bag with a latch and put in the freezer. It can be used in winter as a dressing in soups or main dishes.
Tomatoes in tomato juice are ready! Eat to your health!
8) Tomatoes for the winter in oil
An interesting, not quite ordinary preparation, it has a high calorie content, and a very pleasant taste.
Ingredients:
Tomatoes - 1 kg;
Vegetable oil - half a cup;
Water - 1 liter;
Vinegar 9% table - 3 tablespoons;
Sugar - 2 tablespoons;
Bay leaf;
Black peppercorns;
Dried cloves;
Onion - 1 head.
Cooking:
We thoroughly wash the jars and after that they need to be calcined in the oven.
Tomatoes for this preparation need ripe and sweet, but firm, dense, otherwise they will spread. Tomatoes need to be washed, sorted out. Then cut into two halves.
In this preparation, the most important thing is a delicious marinade, so let's start preparing it:
We take water, pour it into a saucepan, wait for it to boil. Add 9% vinegar to the water, immediately add salt and granulated sugar. After that, add spices - they are very important in this preparation, but adjust everything to taste. As soon as everything boils for a couple of minutes, it will be possible to remove from the stove. Now we clean the onion and cut it into thinner rings, washing in advance. We put everything in jars - put the tomatoes in cuts on the bottom, then onions, bay leaves, and lay them out in such layers to the very top. If you want, you can add peeled garlic and a little peppercorns. Everything, it remains to fill everything with marinade and cover the jars with lids. We send them for sterilization for 15 minutes, take them out and add oil to each jar. There should be about enough oil to form a layer of 5 mm. After that, you need to roll up the lids and cool, take out in the cold.
9) Adjika for the winter
Fragrant and burning adjika is the queen of homemade preparations. For heat-resistant people - an appetizer for black bread, for the rest - a universal flavor, seasoning and just a delicious savory snack. Fragrant and spicy adjika will always come in handy, whether it's a mountain feast or cozy gatherings with friends.
We offer you 2 classic recipe adjika:
Raw adjika (without cooking)
Ingredients:
Tomatoes - 2.5 kg
Bulgarian pepper - 500 g
Hot red pepper - 3-5 pcs.
Horseradish root - 200 g
Garlic - 300 g
Sugar - 1 cup
Salt - 2 tbsp.
Vinegar 9% - 1 cup
Adjika is harvested raw, so it should be stored in the refrigerator. It is stored exactly for a year, if, of course, it is worthy. To prepare raw adjika with horseradish, take the products from the list.
Cut the pepper in half and remove the seeds. It is better to use red pepper. Hot pepper can be taken green. Peel the horseradish root. The ingredients indicate the weight of the purified product. Peel the garlic. Remove the stalk from the tomatoes, cut into 4 parts. Place all the vegetables in batches in a food processor. Then grind. Pour the whole mass into a large bowl. Then add sugar, salt and pour vinegar. Mix well and place in dry sterilized jars. Tighten the jars with screw caps and store in the refrigerator. Raw adjika with horseradish is ready to eat!
Boiled adjika for the winter
Ingredients:
Tomatoes - 1 kg
Bulgarian pepper - 3-4 pcs.
Hot pepper - 1 pc.
Onion - 2 pcs.
Carrots - 2 pcs.
Garlic - 1 head
Sugar - 50 g
Salt - 1 tbsp.
Refined sunflower oil - 100 ml
Vinegar 9% - 1 tbsp.
To prepare boiled adjika for the winter, cut tomatoes into slices, cutting out the stalk. Cut peppers, remove seeds, cut into arbitrary pieces. Peel and cut carrots, onions. Peel the garlic from the husk. Chop the vegetables in batches in a food processor.
Place the vegetable mass in a suitable pan, cook for 30 minutes, not forgetting to stir. Then add all the spices to the adjika, mix and cook for another 5 minutes.
Sterilize jars and lids in a convenient way for you. Fill the jars with hot adjika, turn over on the lid and put "under a fur coat" until it cools completely. After that, you can remove the boiled adjika for storage for the winter.
10) Caviar from green tomatoes for the winter
Ingredients:
Green tomatoes - 1 kg
Onion - 500 g
Carrots - 500 g
Garlic - 10-12 cloves
Sugar - 4 tablespoons
Tomato paste - 2 tbsp.
Salt - 1 tbsp.
Ground paprika - 1 tsp
Sunflower oil - 100 ml
Ground black pepper - 1.5 tsp
Vinegar 9% - 2 tbsp.
A very successful recipe for caviar from green tomatoes for the winter fell into my hands, and since green tomatoes remained in our garden in large quantities, such caviar saves the day. This year, the first batch of caviar that I cooked was already almost all eaten, and I immediately decided to cook more. Caviar is very tasty spread on bread and served as sandwiches, besides, caviar can be an excellent snack for meat dishes. From the specified amount of products, 4 jars of 500 ml are obtained.
To prepare caviar, prepare all the products on the list.
Wash the green tomatoes, cut in half and remove the stalks, then cut into pieces arbitrarily. Transfer the tomatoes to a food processor. Using a metal knife attachment, mash the tomatoes into a puree. Pour sunflower oil into the bottom of a stainless steel saucepan, then tomato puree. Put the pan on the fire, bring the contents to a boil, reduce the heat and cover the pan with a lid. Cook for 15 minutes.
Peel onions and carrots, cut into pieces. Also place them in the bowl of the food processor and chop. Then add this mass to the pan to the tomatoes. Mix the vegetable mass, cook for another 10 minutes under the lid. Then add sugar, salt, black pepper, paprika, tomato paste and garlic passed through a press. Mix all ingredients and cook for another 5 minutes.
If you want to get a more uniform consistency, then the mass can be pierced with an immersion blender. Add vinegar to the caviar and bring to a boil again.
Arrange caviar in pre-sterilized jars, twist or roll up, then turn over and wrap with a warm blanket. I advise you to roll up 3 cans of caviar from green tomatoes for the winter, and leave the rest for testing, the caviar turns out to be incredibly tasty. You can store caviar in your home pantry, and an open jar - of course, in the refrigerator.
Happy preparations! Save with love!
0:81 0:85 0:95We will need:
0:131Tomatoes (cherry or regular) - how much will go in on the shoulders of the jar;
Horseradish leaves - or a piece of root - 3-4 cm;
Black peppercorns - 4-5 pieces;
Bay leaf - 1 piece;
Dill umbrella - 1-3 pieces;
Leaves of currant and cherry - 3-5 pieces;
Garlic - 2-3 cloves;
You can add hot pepper to your taste.
Marinade: per 1 liter of water
Salt - 4 teaspoons (a little less than 1 tablespoon);
Sugar - 2 tablespoons
Vinegar is taken based on the volume of the jar. For a liter jar of tomatoes - 1 teaspoon of 9% vinegar, for a three-liter jar - 1 tablespoon of 9% vinegar.
Cooking:
Put spices in each sterilized jar: garlic, herbs, pepper. Then put the tomatoes (shoulder-deep).
Then, pour the first time with boiling marinade. Let stand for 10-15 minutes so that you can take the jars with your hands. Pour the marinade back into the saucepan and bring to a boil. Pour a second time. Let stand for 5 minutes. Drain. Boil. Pour a third time. Add vinegar. Close with lids.
Send the rolled cans of tomatoes to cool, turning them upside down and wrapping them in warm rags until the morning. Store marinated tomatoes at room temperature in a dry and dark place until the next harvest or longer.
0:402 0:412Tomatoes for the winter "Spicy halves"
0:500
I have never eaten such delicious tomatoes. I asked my sister for a recipe for tomato halves for the winter and I will share it with you. This recipe uses hard cream. And you can also twist small brown tomatoes.
Products
For a 1 liter jar:
Tomatoes - 700-800 g
Bay leaf - 3 pcs.
Peppercorns - 6 pcs.
Parsley greens - 2-3 sprigs
Garlic - 3 cloves
Vegetable oil - 3 tbsp. spoons
Small onion (optional) - 1 pc.
Hot pepper - 1 piece (1-2 cm)
For pouring (for 7-8 liter cans):
Water - 2.5 l
Sugar - 2 cups
Salt - 3 tbsp. spoons
Vinegar 9% - 1 cup
Cooking:
Prepare vegetables, peel garlic. If you add onions, then peel, wash, cut into half rings.
Sort the tomatoes, wash, cut into halves, cut the stem.
Wash the parsley.
At the bottom of the sterilized jars, put the onion in half rings (optional), 3 cloves of garlic, 3 bay leaves, a couple of parsley sprigs, 6 peppercorns, a piece of hot pepper, pour vegetable oil.
Then put tightly prepared tomato halves in a jar (cut down).
So prepare all banks.
Marinade:
To do this, pour water into the pan, add sugar and salt. Put on fire. Boil. Boil 5 minutes. Add vinegar. Mix. Boil.
Pour marinade over tomatoes. Cover with lids.
Place the jars in a container for sterilization. Fill jars up to the shoulders with water. Boil. Sterilize jars for 10 minutes.
Roll up the lids on the tomatoes.
Turn the jars upside down. Cover with a blanket until completely cool.
Tomato halves are ready for the winter.
1:39011:9
Tomatoes with zucchini for the winter.
1:80
We will need:
2:6332 kg tomato - small, strong, preferably slightly brown.
1.5 kg of zucchini.
Water for volume difference. Well, as usual: 50 grams of sugar; 50 gr of rock salt; 50 g of vinegar 6%; cherry leaf; horseradish leaf; 2 leaves of laurel; 4 cloves of garlic; hot pepper; 3-4 pieces of allspice; half a sweet pepper; dill.
2:1164 2:1174Cooking method:
Cut the zucchini into rings, cutting out the seeds. Insert the tomatoes tightly into the rings - you will get products similar to Saturn.
In a sterilized jar, put greens on the bottom and lower (tightly) Saturns.
Fill the jar with boiling water, wait 10-15 minutes, then drain the water. So we repeat 2 times. For the third time, boil the brine with sugar and salt, at the end add vinegar. Pour the brine into a jar and roll up the lids. We turn over the bank. Ready. It looks both extravagant and appetizing.
2:9
Green tomatoes in adjika for the winter
2:88 3:593 3:603I make adjika very spicy. This salad is also very spicy, but despite this, it is eaten very quickly. Even children like it.
3:836 3:846We will need:
Green tomatoes - 3.5-4 kg
Parsley greens - 1 bunch
Dill greens - 1 bunch
For adjika:
Sweet pepper - 500 g
Red hot pepper - 200 g
Garlic - 300 g
Red tomatoes - 500 g
Khmeli-suneli - 50 g
Salt - 150 g
Vegetable oil - 50 g
Cooking:
Let's prepare adjika. We pass everything through a meat grinder. If desired, you can soften adjika with carrots or apples, reduce the amount of hot pepper and garlic.
Washed green tomatoes cut into halves (small) or quarters (large).
Mix the tomatoes with adjika and simmer them over medium heat, stirring occasionally.
Prepare jars and lids. They must be clean and sterilized.
Simmer until boiling. Then another 20 minutes over low heat, stirring. Add chopped greens - parsley and dill - and simmer for another minute.
Then we put the hot salad into jars and roll up the lids. Wrap the jars until completely cool.
3:685 3:695Tomatoes with cucumbers for the winter
3:763
For a 3-liter jar we need:
4:13511.5 liters of water,
4:13733 tablespoons of salt without a slide,
4:14223 tablespoons of sugar
4:14774 tablespoons of vinegar.
4:1512 4:142 sweet peppers, sliced
4:691 whole hot pepper
4:112horseradish leaves, blackcurrant leaves, bay leaf,
4:213onion 1 head.
4:241 4:251Cooking:
4:284Put tomatoes, cucumbers with spices and greens in a jar.
4:386Pour 2 times with marinade, for the third time roll up the lids.
4:501I hold for about 10 minutes, drain, pour boiling marinade again.
4:630 4:640Tomato slices for the winter
4:705
For a 1 liter jar we need:
5:12752-3 cloves of garlic
5:13101-2 bay leaves (who loves),
5:13735 black peppercorns,
5:1427carnation 1 bud (who loves)
5:14801 onion (rings)
5:15231 spoon of vegetable oil.
5:54 5:64For the marinade: for 1 liter of water we need:
5:1541 st. spoons of salt
5:1883 art. spoons of sugar.
5:226 5:236Cooking:
5:269Arrange vegetables in 1-liter jars, pour 8 teaspoons of 9% vinegar into each, pour boiling marinade, and sterilize for 10-15 minutes. liter jar.
5:521 5:531Korean-style tomatoes with pepper for the winter
5:617
We will need:
tomatoes 2 kg
carrots 4 pieces
bell peppers of different colors 5 pieces
table vinegar (9%) 100 ml
vegetable oil 100 ml
garlic 5 cloves
ground chili pepper 1 tbsp. spoon or 1 hot pepper
salt 2 tbsp. spoons
granulated sugar 100 grams
fresh parsley, dill, cilantro, horseradish root and leaf
6:9
Cooking:
Grind carrots, bell peppers and garlic with a blender or pass through a meat grinder. But carrots can also be grated for Korean carrots, I like it better. In the resulting mixture of vegetables, add sugar, salt, ground chili or pepper without seeds, vegetable oil, vinegar and mix thoroughly, preferably until sugar and salt are completely dissolved.
We wash the greens thoroughly and then cut them very finely.
We cut the tomatoes into quarters, but if your tomatoes are plum-shaped and small, then you can cut them with a knife into two equal parts.
At the bottom of the jar we cut the root and a leaf of horseradish, then put the halves of the tomatoes in pre-sterilized jars, lay out a layer of tomatoes cut up, then a layer of ground vegetables, and then put the greens. And so on until the end until the ingredients run out.
6:1622Then we sterilize the jars with tomatoes for 15 minutes (depending on the size of the jars). I always try the lid with my hand, if it gets very hot and it’s impossible to hold my hand, then all the vegetables have warmed up and you can roll up the lids, this method has never let me down.
We turn the rolled cans upside down, wrap them up and leave to stand for five hours.
Tomatoes according to the same recipe can be left for a day in the kitchen, closed with nylon lids, and then put in the refrigerator and after 3-4 days they will be ready for use. But they won't keep for long.
6:1007 6:1017Korean-style green tomatoes with hot peppers for the winter
6:1131
7:9
You can use both green and brown tomatoes in this recipe.
7:137 7:147We will need:
green tomatoes one kilogram
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 garlic cloves
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2
Cooking:
Finely chop the dill and parsley. Wash the tomatoes and cut them into small pieces. Rinse the sweet pepper, remove the core with seeds and cut into strips. Cut spicy into small pieces.
Peel the garlic, chop or chop in the garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Arrange in jars and cover with nylon lids. Leave for a day in a warm place, and then, when they settle, you need to tamp them down, spread one jar over a little bit of everything so that the jars are all full and the tomatoes are all in juice. But if the juice is still not enough, make a filling of 2 liters of water, half a glass of salt, 1 cup of sugar and 250 grams of vinegar and add to your jars, then put on sterilization. The same recipe can be used for ripe tomatoes, but less spayed.
If you want to prepare such tomatoes for the winter, add a little more vinegar, per 20 grams, than in the recipe. Arrange in jars so that the tomatoes are completely in the juice. Sterilize liter jars 40 minutes after boiling water.
7:417And our cooked gluttonous tomatoes can be put in the refrigerator, closed with airtight lids. You can try again in a week. But I must assure you that these tomatoes do not withstand the prescribed 7 days until ready. Starting from the third day, a path is trodden to the refrigerator. Clap, slam the door ... You say to yourself: "Well, one more and I'm leaving." But... The lock should be hung on the refrigerator! Big, big!
7:1156 7:1166Green tomato salad for the winter
7:1243
8:9
We will need:
Green tomatoes 3.5 kg,
pepper 1.5 kg,
onion 1 kg,
2/3 cup sand
1 glass of vegetable oil,
3 tbsp salt
8-10 peas of allspice,
5-6 bay leaves,
0.5 cup 9% vinegar.
You can add 1 kg of carrots to this recipe (but this is not for everyone).
8:491 8:501Cooking:
Chop tomatoes, peppers, onions and put in a deep bowl, add sugar, salt, vegetable oil, spices and put on fire.
After boiling, boil for another 5-6 minutes, pour in the vinegar and stir, and then arrange in jars, roll up the lids.
I cook such a salad for the winter, and just eat it hot or cold, i.e. “options are possible” If I cook to eat right away, I add salt, sugar to taste and do not add vinegar. We eat such a salad and as a side dish for meat.
Fried tomatoes for the winter
9:72
For a liter jar we need:
Tomatoes
garlic - 3 cloves
salt - 1 teaspoon + a third of a teaspoon
sugar - 3 tablespoons
vinegar 9 percent - 3 tablespoons
boiling water
Cooking
Tomatoes should be washed and fried in vegetable oil. Cover while frying.
11:9
We put salt, sugar, vinegar in a sterilized jar (at the bottom 2 tablespoons and on top 1 tablespoon).
Pack hot tomatoes tightly. We also put finely chopped garlic in it. Fill to the top with boiling water and roll up the lids. Wrap until cool.
If you managed to grow a rich crop of tomatoes, then you definitely need to find a use for it; namely to fulfill tomato preparation for the winter. All kinds of recipes for homemade canned tomatoes are numerous culinary delights: jellied tomatoes, salted and pickled tomatoes, natural tomatoes in jars, ketchups, juices, salads and, of course, assorted vegetables. It remains only to choose the blank to your taste! We have collected the most interesting recipes for you. So, we are preparing tomato blanks for the winter.
Recipe for canned tomatoes
For harvesting, only small ripe tomatoes of a round or oval shape are selected. The size of the tomatoes should be no more than 5 cm in diameter. Sorted tomatoes are washed, the peel is cut crosswise on top of them, and they are blanched in boiling water for 1-2 minutes, after which they are immediately lowered into cold water. Now the peel from the tomatoes is removed very easily. Next, tomato juice is prepared. Overripe or crushed tomatoes are steamed in a separate bowl over moderate heat and then rubbed through a sieve. The result should be juice, in which salt is added, at the rate of 60 g per liter. Juice is put to boil on fire.
Peeled tomatoes are placed in sterilized jars. The container is gently shaken so that the vegetables are as light as possible. closer friend to friend. Next, jars of tomatoes are poured with tomato juice and sterilized in a large pot of boiling water for 8-10 minutes. After harvesting, they are rolled up with boiled lids and stored in a cool place.
Recipe for harvesting peeled tomatoes with bitter and sweet peppers
This pickled for one three-liter jar includes the following ingredients:- 2.5 kg ripe tomatoes,
- 1 pod of hot red pepper,
- 1 sweet pepper,
- 10 black peppercorns and 5 allspice,
- 1 parsley root,
- 1 carrot,
- 2 liters of water,
- 30 g of salt,
- 5 tablespoons Sahara,
- 4 tsp 80% acetic acid.
Washed tomatoes are slightly cut, blanched for 2 minutes, transferred to cold water and then peeled. Peppers (sweet and bitter) are de-seeded and cut into thin strips. Carrots are peeled, washed and cut into circles. Greens (if used in the recipe) are coarsely chopped. Parsley roots are minced. Tomatoes, along with other ingredients, are placed in jars and poured with boiling brine. Next, the jars are sterilized for about 20 minutes, acetic acid is poured into them and they are rolled up. Before cooling, almost everything "Winter blanks from tomatoes" recipes wrapped in a blanket.
Recipe with grapes
The original preparation of tomatoes for the winter is obtained with the addition of grapes. On average, one three-liter jar will need:
- tomatoes (how many will fit in the jar to the top),
- 1 bunch of grapes
- 3 cloves of garlic,
- 1 pod of hot pepper,
- 1 sweet pepper,
- 5 sheets of cherries and currants,
- 2-3 sprigs of dill,
- 10 black peppercorns,
- 2 bay leaves,
- 1 sheet of horseradish,
- 1 tbsp salt,
- 1 tbsp Sahara.
Tomatoes are washed and pierced in several places with a toothpick. Spices, grapes, sugar, salt are placed in sterilized jars, and tomatoes are placed on top. Filled jars are filled with boiling water, covered with lids and left for 25 minutes. After the specified time, the water from the cans is drained, brought to a boil again and re-filled into the cans, which are then rolled up. Having withstood the seam to cool under the covers, it is removed in the cool for long-term storage.
Recipe for dessert tomatoes with apple juice for the winter
Not too large red tomatoes selected for harvesting are pierced in 3-4 places and dipped in boiling water for half a minute. Apple juice is boiled separately with salt and sugar (30 g of salt and the same amount of sugar are taken per 1 liter of juice). Prepared tomatoes are placed in sterilized three-liter jars, and 8-10 fresh lemongrass leaves are also placed in each. Banks are filled with boiling apple juice with spices and left for 5 minutes. After pouring, it is drained, brought to a boil, the jars are filled with it again to the very neck and left for a five-minute infusion. The procedure is repeated 4-5 more times, and the banks roll up. Similarly - in apple filling - you can cook and; but it is important to choose the right vegetables in it so that they are successfully combined with apple juice.
Recipe for gourmet tomatoes for the winter with redcurrant juice
A slightly unusual combination at first glance, but quite acceptable. Moderately sour, fragrant currants perfectly complement the natural taste of tomatoes, make it brighter and richer. For this preparations for the winter from tomatoes you need to take only ripe tomatoes. And for pouring into 1 liter of water, 50 g of salt and bee honey, 300 ml of red currant juice are taken.
Tomatoes, previously washed and dried, are pierced with a toothpick and dipped in boiling water for 30 seconds. After preparing the filling. Salt, bee honey are dissolved in one liter of water and red currant juice is poured ( home cooking). Next, the jars, on the bottom of which you need to put a little currant or cherry leaves, a sprig of tarragon, a couple of leaves of lemon balm, are filled with tomatoes and poured with cooked hot filling. After keeping the blanks for 5 minutes, the filling is drained from it, boiled and again poured into jars (repeat the procedure 2 times). After the second filling, the jars of tomatoes with redcurrant filling are hermetically sealed with lids.
Recipe for harvesting tomatoes with cherry twigs
More often, when preserving tomatoes, only cherry leaves are used, but in this recipe, small branches of cherries with leaves are taken. You will also need:
- 2 kg of ripe tomatoes,
- 50 g of salt,
- 100 g of sugar,
- 1 liter of water,
- ? tsp citric acid.
Tomatoes are pierced at the point of attachment of the stalk, placed in jars, and branches of cherries are placed along the walls of the container (approximately 5 pieces per 3-liter jar). Tomatoes should press cherry branches. Citric acid dissolves in water with salt and sugar. After the solution is brought to a boil and tomatoes are poured over it. Banks with blanks are sterilized for 10-12 minutes and rolled up.
Tomato blanks for the winter with gelatin
To prepare the brine for the recipe "" for 4 liters of water, you will need 0.5 kg of sugar, 100 g of salt and spices for the marinade (cloves, cinnamon, dill, bay leaf, allspice, etc.). You will also need 11 tablespoons. gelatin and a glass of water. Gelatin is dissolved in the specified volume of water and left to swell for 2-4 hours. Large dense tomatoes are cut into 4-6 parts; small tomatoes can be left whole. Onions are cut into rings (1-2 large onions are needed for each 3-liter jar). The brine is boiled for 5 minutes, swollen gelatin is added to it, and the tomato sauce is mixed. Tomatoes with onions are placed in jars and poured with hot filling. Banks are sterilized for about half an hour. And, before rolling them up, 1 tsp is poured into each jar. vinegar essence.
Recipe for harvesting tomatoes with gooseberries
Not only grapes are used in the preservation of tomatoes, but also gooseberries. And yet very successful! Tomatoes according to the recipe are pierced (so that they do not burst when poured with boiling water) and blanched. The gooseberries are moved, the tails are cut off from it, and each berry is also pierced with a toothpick. Tomatoes, laying in jars, are sprinkled with gooseberries. For pouring 1 liter of water, 50 g of salt and sugar are taken. Filled jars are filled with hot brine and rolled up. Although for additional sterilization, the filling can be drained after a 5-minute infusion, boiled and re-filled with the container (as in previous recipes).
Recipe for caviar from unripe tomatoes
Delicious preparations for the winter from tomatoes the unusual tomato caviar will continue, for the preparation of which only unripe and even green tomatoes are selected. So, for about 0.5 kg of tomatoes you need:
- 1 medium carrot,
- ? bulbs,
- 25 g of parsley roots,
- 100 ml non-spicy tomato sauce,
- 1 tbsp heaping salt.
All the ingredients for caviar - tomatoes, carrots, onions and parsley roots - must first be fried in vegetable oil or baked in the oven. And then, after cooling them, pass through a meat grinder into a homogeneous mass. Received vegetable puree salted, sugared, and tomato sauce is added along with seasonings. All this is mixed, laid out in an enameled pan and put on a slow fire to boil. After boiling, the caviar is immediately transferred to jars and covered with metal lids. At the end of conservation, the jars are sterilized for about 1 hour and rolled up.
Recipe "for the winter with sunflower oil"
To start harvesting, prepare the marinade. 2 tablespoons are laid per liter of water. with a slide of sugar, 3 tbsp. salt, 10 bay leaves, 10 peas of black allspice, 15 g of cloves. At the bottom of the sterilized jars, a few peas of black pepper are placed, onions cut into rings and tomatoes cut in half (preferably cut down) are placed on them.
From above, the tomatoes are “covered” with onion rings. Then the hot marinade is poured, and the jars are placed in a wide saucepan with warm water to be sterilized: the water is gradually brought to a boil, the jars need to be covered with lids and kept in boiling water for about 15 minutes. Then, taking out the jars, vegetable oil is added to them so that it completely covers the marinade on the surface and lies in a layer of 3-5 mm. Now the container can be rolled up and wrapped with a blanket until it cools.
Recipe for "Vologda" tomatoes for the winter
The ingredients for the recipe are as follows:
- 3 kg of ripe tomatoes,
- 1 kg of onion and sweet bell pepper,
- 5 heads of garlic,
- allspice.
For the marinade you will need:
- 2 liters of water,
- 6 tablespoons Sahara,
- 3 tablespoons salt,
- 2 tablespoons sunflower oil,
- 1 tbsp 70% vinegar essence.
Dense red tomatoes are cut into 4 parts. Onions and sweet peppers are cut into rings. The garlic is crushed. Then the vegetables are placed in jars and poured with hot marinade. For the marinade, salt and sugar are dissolved in water, brought to a boil, and then vinegar essence and sunflower oil are poured into them. After filling the jars, they are placed to be sterilized for 10-15 minutes. And then rolled up, turned upside down and left in this position until cool. Marinade in jars may become a little cloudy due to garlic, but this is not scary and will not spoil the taste of the workpiece at all.
Recipe "(with pulp)"
For harvesting, you will need overripe tomatoes, which are likely to be found when harvesting vegetables. From such tomatoes and just moderately ripe, you can make excellent tomato juice with pulp. To do this, red tomatoes are peeled, transferred to a dish of a suitable volume and put on low heat.Then well-boiled tomatoes are rubbed through a sieve or mashed with a blender. The resulting mass is poured into a saucepan and boiled for half an hour, after which it is poured into jars and sterilized for another 30 minutes at a temperature of 90 C. The jars are rolled up. Lemon juice can be added to the juice while capping.
Spices are not added to juice with pulp; it is better to lay them to taste immediately before using the workpiece in winter.
Recipes "Preparations for the winter from tomatoes" there are a variety - for every taste! They also prepare stuffed ones, salt them (with other vegetables, with honey, with cinnamon, gelatin, carrot tops or rich sets of spices) ... And about tomato-based salads generally make up a separate category of homemade preserves! After all, their diversity and unique taste will become indispensable in the cold. Tomato blanks for the winter are a great snack for all occasions!