How to cook delicious canned tomatoes for the winter in liter jars: a selection of the best recipes

Canning tomatoes for the winter is a good investment. Today we will give 10 of the best recipes for tomato preparations in liter jars. This is the most convenient container. For a festive table, open two or three different jars, and during an everyday family dinner, a liter jar will go away without a trace.

We have collected a variety of step-by-step recipes so that you can surely choose the most suitable one for your family. And at the end of the article - useful tips from experienced housewives, the observance of which will provide a rich taste and long-term storage of tomatoes.

Pickled tomato recipes for the winter

Below various options are presented: with and without sterilization, with vinegar, aspirin, carrot tops, apples... The ingredients for each recipe are for a liter can.

Pickled tomatoes, like barrel tomatoes

Many people know the taste of barrel tomatoes since childhood. In the villages, vegetables were fermented in large wooden tubs. Today, in urban settings, you can repeat the same taste, but without using a barrel.

Ingredients:

• 1 kg of medium-sized dense tomatoes;
• 1 bell pepper;
• 2 cloves of garlic:
• 2 currant leaves;
• 1 sprig of dill;
• 1 bay leaf;
• 1 liter of water;
• 2 tbsp. l. salt.

How to preserve:

1. Wash the vegetables.
2. Remove the stem from the tomatoes.
3. Pepper, peel and cut from partitions and seeds.
4. Put herbs, bay leaf, garlic on the bottom of the jar.
5. Alternate tomatoes and peppers when placing in a container.
6. Dissolve salt in 1 liter of water.
7. Pour the brine over the vegetables.
8. Close the jar with a nylon cap.
9. Without turning over, leave in room conditions for three days. Avoid direct sunlight.
10. After three days, put the jar in the refrigerator.

The vegetables will be ready in 14 days. Serve well with boiled or fried potatoes. Perfect for outdoor meat dishes.

Important! Shelf life - no more than 4 months.

Delicious tomatoes for the winter in slices with gelatin

Ingredients:

• 700 g of tomatoes with dense skin;
• 0.5 tbsp. l. gelatin;
• 1 medium onion;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 tsp vinegar essence;
• 1 liter of water.

Cooking method:

1. Sterilize the container.
2. Wash the tomatoes and cut into wedges.
3. Slice the onion into rings. Place on the bottom of the can.
4. Gently place the vegetable slices on top. Do not try to tamp the tomatoes.
5. Soak gelatin in boiled warm water. When it swells, use the water bath trick. The gelatin should become slightly liquid.
6. Put water on fire. Add salt and sugar immediately. Once the water boils, add the gelatin. Remove from heat, do not bring to a boil.
7. Pour the marinade over the vegetables.
8. Pour vinegar essence on top.
9. Cover the jar with a lid.
10. Sterilize within 15 minutes.
11. Roll up the blanks. Turn over, wrap and store in this position until cooled completely.

Gelatin allows you to maintain the shape of the vegetable and its taste. In addition, the slices look like jujube.

Other ways to preserve tomatoes:

How to cook pickled tomatoes in jars "Like barrel"

Delicious and original sweet tomatoes in liter jars

How to cook pickled tomatoes tasty and simple

The most delicious recipe with grapes

Ingredients:

• 700 g of tomatoes;
• 200 g of seedless grapes;
• peppercorns to taste;
• allspice to taste;
• 3 cloves of garlic;
• 1 capsicum (red);
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 bay leaf;
• cloves optional;
• 0.5 tbsp. l. vinegar (9%).

Cooking method:

1. Wash the cans with baking soda and sterilize.
2. Select medium sized tomatoes with firm skin. Wash and pierce each vegetable with a toothpick.
3. Peel the garlic, cut into thin slices.
4. Choose your grapes carefully. You can take both green and black varieties. Soft and too large will not work. Rinse the brushes well and check for signs of rot.
5. Cut the capsicum into plates or in any other way of your choice.
6. Place the bay leaf on the bottom of the jar. Add some of the chopped pepper there.
7. Fill with peas and allspice.
8. If using cloves, place them on the bottom as well.
9. Next, lay out the tomatoes, garlic and grapes, alternating layers.
10. Place a handful of grapes on top.
11. Put water on fire.
12. Pour boiling water over the jars, cover, leave for 10 minutes.
13. Drain the water back, repeat the procedure.
14. While boiling for the third time, add salt and sugar. Cook for 5 minutes.
15. Pour boiling marinade halfway over the jars.
16. Pour in vinegar.
17. Add the rest of the marinade.
18. Twist the blanks.
19. Store upside down for the first two days. Don't forget to cover with a blanket or a warm old jacket.

Note! Do not open the jar earlier than 4 weeks after swirling. It is better if it will stand for at least 2 months. Don't overload garlic. For a liter jar - 3 cloves maximum.

How to pickle tomatoes with aspirin and vinegar - a simple recipe

Ingredients:

• 1 kg of tomatoes;
• 1 clove of garlic;
• greens to taste (dill or parsley is best);
• 35 ml vinegar (9%);
• 1 aspirin tablet;
• black peppercorns;
• 1 liter of water;
• 2 currant leaves;
• 1.5 tbsp. l. Sahara;
• 0.5 tbsp. l. salt.

How to preserve:

1. Sterilize clean jars.
2. Put greens, peppercorns and currant leaves on the bottom.
3. Chop the garlic.
4. Grind aspirin tablets.
5. Wash the tomatoes, make 2-3 punctures with a toothpick in each vegetable.
6. Place the tomatoes in the jar, placing the garlic between the vegetables.
7. Boil water.
8. Pour boiling water over the vegetables, cover with a lid. Leave it on for 40 minutes.
9. Drain the water. Boil. Add salt and sugar to boiling water. Mix thoroughly.
10. Pour chopped aspirin into jars of vegetables.
11. Pour vinegar into the boiling marinade.
12. Remove from heat, pour over vegetables.
13. Roll the blanks immediately.
14. Flip and wrap.

Pickled tomatoes in their own juice

Ingredients:

• 1 kg of small tomatoes for preparation;
• 2 kg of large tomatoes for juice;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. vinegar (9%).

The cooking method is simple. The main thing is to follow the recipe exactly.

Juicing:

1. Wash large vegetables.
2. Prepare a separate container of ice water.
3. Boil water.
4. Dip the tomatoes in boiling water for 3 minutes.
5. After 3 minutes, transfer the boiled tomatoes to cold water for 5 minutes.
6. Peel vegetables.
7. Cut the tomatoes into small wedges.
8. Grind the vegetables with a blender until smooth.
9. Add salt and sugar. Stir a few times.
10. Place a pot of pulp on fire.
11. When the juice comes to a boil, reduce the heat and time. You need to cook for about 20 minutes.
12. Pour in vinegar a minute before cooking.

Preparation of conservation:

1. Rinse small tomatoes thoroughly, make punctures near the stalk.
2. Place vegetables in jars.
3. Boil water.
4. Pour boiling water over the vegetables and leave for 10 minutes.
5. Drain, boil, pour tomatoes again. Leave it on for 5 minutes.
6. Drain the water.
7. Immediately pour boiling marinade (your own juice) all the way to the top of the jar.
8. Roll up and wrap up the baths.Store upside down for the first two days.

Option for cooking canned tomatoes with onions

Ingredients:

• 500 g of tomatoes;
• allspice;
• peppercorns to taste;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 2 tsp salt;
• 1 tbsp. l. vinegar (9%);
• 1 bay leaf;
• 1 onion.

Preservation method:

1. Sterilize clean jars.
2. Puncture each vegetable with a toothpick 1 cm.
3. Cut the onion into rings.
4. Place bay leaves, peppercorns and allspice on the bottom of the container.
5. Next, lay the tomatoes and onions in layers, alternating the ingredients.
6. Put water on fire.
7. Pour boiling water over the vegetables and leave for 10 minutes.
8. Drain and boil again.
9. Pour salt and sugar into boiling water. Stir. Bring to a boil.
10. Pour vinegar into boiling water and immediately remove from heat.
11. Pour the marinade over the vegetables.
12. Twist the cans, turn them over, wrap them in a warm blanket for a day.

Such pickled tomatoes with onions go well with fish dishes.

Cherry tomatoes in jelly for the winter as fresh - lick your fingers

Ingredients:

• 700 g cherry tomatoes;
• 1 onion;
• currant leaves;
• 3 tsp Sahara;
• 1 tbsp. l. salt;
• 35 g gelatin;
• 1 clove of garlic;
• 1 dill umbrella;
• black peppercorns.

Cooking method:

1. Sterilize the jars.
2. Rinse the cherry well and puncture each vegetable.
3. Cut the onion into half rings.
4. Put currant leaves, garlic, chopped onion, peppercorns on the bottom of the jar.
5. Dissolve the gelatin according to the instructions on the package.
6. Boil water, add salt and sugar. Boil for 2 minutes.
7. Cool the marinade at room temperature. Do not dilute with cold water.
8. Add soaked gelatin to the warm marinade. Put the mixture on fire.
9. Do not bring to a boil. Remove from heat as soon as the mixture is smooth. Stir.
10. Pour the marinade over the vegetables. Cover with a lid.
11. Sterilize for 20 minutes.
12. Roll up the cans, flip and wrap.

Important! Never bring the gelatin mixture to a boil. Be extremely careful not to get distracted when preparing the marinade.

Recipe for pickled tomatoes with carrot tops - harvested for the winter

Ingredients:

• 15 small tomatoes;
• 5 branches of carrot tops;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 liter of water;
• 1 aspirin tablet;
• 1 tbsp. l. vinegar (9%).

Cooking method:

1. Sterilize the jars.
2. Peel the tomatoes from the stalks.
3. Rinse the tops thoroughly so that no dirt remains.
4. Place most of the tops on the bottom of the container.
5. Place the tomatoes on top.
6. Put the smallest part of the leaves on the very top. Try to stack it neatly so that the workpiece looks beautiful.
7. Boil water. Pour boiling water over the tomatoes and leave for 10 minutes.
8. Drain water, boil again. Pour over, leave for 7 minutes.
9. Boil the marinade a third time with added sugar and salt.
10. While the marinade is cooking, crush an aspirin tablet and add it to the jar.
11. Remove the marinade from heat and add a spoonful of vinegar.
12. Stir and cover vegetables with marinade.
13. Close the cans immediately and turn over.

This appetizer has a very original taste. The tops give freshness, and the sugar removes the bitterness from the preparation and makes it moderately sweet.

Read also:

Top 10 best recipes for pickling tomatoes in a saucepan

How to prepare unripe tomatoes for the winter

Tomatoes with apples and apple cider vinegar - a very tasty recipe

Ingredients:

• 700 g of tomatoes;
• 3 apples;
• 100 ml of apple cider vinegar;
• currant leaves;
• 2 cloves of garlic;
• dill;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1 bay leaf;
• 1 liter of water;
• peppercorns.

Cooking method:

1. Rinse the tomatoes, make a puncture with a toothpick, remove the stalks.
2. Take a good look at the apples. They should not be too soft or rotting. Cut into wedges, removing the core.
3. Put dill, bay leaf, currant leaves, garlic on the bottom of a sterilized jar.
4. Next, lay the tomatoes and apples in layers.
5. Boil water and pour over the workpiece. Leave it on for 10 minutes.
6. Drain water into a saucepan, boil.Pour a second time for 6 minutes.
7. Drain, add salt, peppercorns and sugar. Stir well and bring to a boil.
8. Immediately after boiling, pour in the vinegar, stir and remove from heat.
9. Pour the prepared hot marinade over the blanks and roll up immediately.
10. Store the first two days wrapped and upside down.

Apples go well with many vegetables, including tomatoes. The appetizer is stored for a long time, goes well with everyday and festive meals.

Recipe for harvesting tomatoes with almost no salt and sterilization

An excellent option for those for whom large amounts of salt are contraindicated. Vinegar and repeated pouring replace sterilization.

Ingredients:

• 700 g of tomatoes with dense skin;
• cherry leaves;
• 0.5 tsp salt;
• dill or parsley;
• 3 tbsp. l. Sahara;
• 50 ml vinegar (9%);
• black peppercorns;
• 3 cloves of garlic;
• 1 liter of water.

Cooking method:

1. Rinse the jars well, preferably with baking soda.
2. Put cherry leaves, garlic, chopped herbs on the bottom of dry jars.
3. Peel the tomatoes from the stalks. Do not take large fruits, it is better to marinate whole.
4. Make a puncture with a toothpick at least 0.5 cm deep.
5. Place prepared tomatoes in a jar.
6. Top up with the rest of the greenery.
7. Pour the workpiece with boiling water and leave for 20 minutes.
8. Drain the water and repeat the procedure. Also leave it on for 20 minutes.
9. Boil a third time with salt, sugar and pepper.
10. Pour vinegar into the boiling marinade and immediately remove from heat.
11. Pour the marinade over the blanks. Pour it in gradually.
12. Roll up the cans.
13. Turn over and wrap for two days.

Cooking tips and tricks

Experienced hostesses are happy to share secrets with beginners:

1. It is not necessary to remove the stem from tomatoes. It does not affect taste.
2. Don't use celery. It does not go well with young tomatoes. It is better to give preference to dill and parsley.
3. If you do not make a puncture in the vegetable, the skin will burst from the heat, and the appearance will be spoiled.
4. Try not to pour the entire marinade at once. It is better to divide into 3 parts and wait about 10 seconds. It is correct to do this: pour one third, then half, and so on.
5. Do not overuse the onion in a recipe that includes garlic.
6. Aspirin keeps the preparation fresh without affecting the taste. But remember that the pill can cause unwanted reactions in the body. Also, preparations with aspirin should not be used by children under 7 years of age.
7. Combine currant leaves with cherry leaves for a richer flavor. They complement each other perfectly.
8. Don't feel sorry for black peppercorns. It will be great if you put some of it on the bottom of the jar, and use some of it when cooking the marinade.

Let's sum up

Pickled tomatoes in liter jars are a great option for a festive table and an everyday family dinner. Tomatoes go well with apples, carrot tops, onions, and garlic. For the marinade, you can use either regular vinegar or apple cider vinegar. Choose your fruit carefully. Vegetables should be ripe, with a dense skin, not overripe. Too large tomatoes are not suitable for harvesting. Small round or oblong are ideal.

We wish you a rich harvest and bon appetit!