Canned tomatoes for the winter: a selection of the best recipes and useful tips for the correct preparation of twists

When talking about pickled tomatoes, most people immediately imagine vegetables drenched in clear brine with vinegar added. At the same time, there are many more original recipes in which the usual preservation is given a new original taste.

We have collected the most successful recipes for canned tomatoes for the winter and useful tips that will be useful even for experienced housewives.

Which varieties are suitable for canning

Not all tomatoes are suitable for canning. All existing tomato varieties are divided into three types:

1. Salad. These include large-fruited tomatoes with an unusual sweet or fruity flavor and thin skin. These tomatoes do not fit in jars or they crack in the curls. Rare collection varieties with low yields are not canned either.
2. Universal. These tomatoes have a sweet taste, thin but tough skins and are sized to fit in standard jars. Thanks to these indicators, multi-purpose tomatoes are used for conservation and are consumed fresh.
3. For conservation. The varieties have a classic tomato sweet and sour taste, thick and firm skin and small size. Usually, these tomatoes have a dense and not very juicy pulp. Not everyone likes them fresh, but they are ideal for conservation.

There are many varieties and hybrids that are suitable for canning.

The list contains several good examples:

• Pink raisins;
• Little Red Riding Hood;
• Wonder of the world;
• Princess;
• French bunchy;
• Nastenka;
• Diabolic f1;
• Sweet cherry f1.

Fruit selection

There are a huge number of tomato varieties and hybrids on the market. To independently understand which of them can be preserved, you need to know the basic requirements for pickling tomatoes:

1. Tight skin that does not crack at high temperatures.
2. Small to medium sized fruits. Tomatoes should go through the neck of the jar.
3. Meatiness. The pulp should be firm and the seed chambers small. This prevents the tomatoes from crinkling in the jar.
4. Correct form. Both round and elongated tomatoes should be aligned. Then the maximum number of fruits will fit in the jar.
5. Bright color that does not change when interacting with vinegar and other ingredients in the marinade.

Choosing a suitable variety of tomatoes for harvesting for the winter, you need to select the best fruits: without dents, cracks and other mechanical damage. Fruits with rotten and dark spots will not work.

Council. Cracked and crumpled fruits are good for making tomato juice, ketchup and pasta. All damaged areas are trimmed to prevent preservation fermentation.

The most interesting recipes for preserving tomatoes

There are a huge number of step-by-step recipes for preserving tomatoes. Despite this, young housewives often complain that they cannot cook delicious pickles. Cracking of tomatoes in a jar, bitter or too salty taste, loss of fruit shape, bloating in canning are the most common problems.

Often the reason lies in the wrong choice of fruits. If tomatoes that meet all these requirements were used, then, most likely, an unsuccessful recipe or a violation of technology is to blame.

Most housewives prefer the classic method of rolling tomatoes. It involves pouring the fruit with a hot marinade with the addition of vinegar. At the same time, the key to success is the correct composition of the filling and compliance with the conservation technology.

If you want to try something more original, you should pay attention to useful recipes for harvesting tomatoes in your own juice or with aromatic spices. Below are options for tomatoes with an unusual taste that any housewife can cook.

Cherry with basil in tomato sauce

Miniature cherry tomatoes in their own juice are an unusual and very tasty way of harvesting tomatoes for the winter. Such preservation has a piquant taste and attractive appearance. It is suitable for decorating a festive table, as an appetizer, and for preparing aromatic Italian and Mexican hot dishes.

It is more convenient to close small tomatoes in liter or half-liter jars. The recipe indicates the amount for 10-12 cans.

Ingredients:

• 5 Kg cherry with a dense shell;
• 6 kg of large, fleshy, but juicy tomatoes with a pronounced taste;
• 10 tsp Sahara;
• 40 sprigs of basil;
• salt to taste.

Preparation:

1. Tomatoes are washed in clean cold water. If there are stalks, they are cut off. Large fruits for tomato juice are examined, the damaged areas are cut off. Damaged cherry trees are not suitable for conservation.
2. Cherries are placed in jars, trying to place the maximum amount of fruits in one container, and poured with boiling water.
3. Large tomatoes are poured over with boiling water and peeled. Then puree with a blender or meat grinder. The resulting mass is rubbed through a sieve, removing the seeds.
4. The resulting tomato juice is poured into one large saucepan. Chopped basil, sugar and salt are also sent there.
5. The spice sauce is brought to a boil, tasted, and then boiled for 5 minutes.
6. Water is drained from cans of cherry. Tomatoes are poured with boiling sauce.
7. Preserved jars are sterilized. After that, tighten the lids treated with boiling water.

The most popular recipe "Lick your fingers"

This is an easy way to prepare tomatoes for the winter in a classic light marinade. Thanks to the vegetable oil in the composition, the fruits are more tender and aromatic.

The ingredients for the recipe are the simplest:

• 10 kg of medium sized tomatoes;
• 4 bunches of greens (dill, parsley or mix);
• 4 heads of garlic;
• 4 large onion heads;
• 12 Art. l. vegetable oil;
• 6 tbsp. l. salt;
• 14 Art. l. Sahara;
• 6 bay leaves;
• 2 tbsp. vinegar;
• 10 pieces. peppercorns;
• 10 pieces. allspice;
• 6 liters of water.

From this amount of ingredients, 4 three-liter cans of tasty canned tomato are obtained.

How to preserve:

1. The tomatoes are washed with clean cold water and inspected for dents and damage. Peel the onions and garlic, wash the herbs.
2. At the bottom of each sterilized jar, place a bunch of chopped greens, a head of garlic, chopped into large pieces, and 3 tbsp. l. oils.
3. Tomatoes and onions cut into slices are placed in layers in jars.
4. Water is poured into a saucepan, sugar, salt, allspice and black pepper, bay leaves are added. The mixture is boiled for 3 minutes, after which the vinegar is added.
5. The marinade cooled down to a temperature of 70-80 ° C is poured into jars of tomatoes.
6. Banks are sterilized within 15 minutes. Roll up the lids, and then put it upside down under the blanket.

Tomato slices with parsley

When large pink or red tomatoes remain that do not fit in jars and are not suitable for long-term storage, they are used to make tomato juice. Such fruits are also suitable for preservation in halves or slices. Harvesting tomatoes for the winter with parsley is very tasty.

Ingredients:

• 3 kg of tomatoes;
• 4 bunches of parsley;
• 2 liters of water;
• 16 Art. l. Sahara;
• 100 g of salt;
• 8 Art.l. vinegar.

It is convenient to close such tomatoes in liter jars. The container must be sterilized before use.

How to close tomatoes in parsley jars:

1. The tomatoes are washed in cold water, peeled and cut in half or quarters. Parsley is also washed under running water and cleaned of yellowed leaves.
2. The chopped fruits are placed in a jar along with parsley sprigs. One bunch of greens is used for one liter jar.
3. Sugar and salt are added to the prepared water. The composition is boiled for 5 minutes. The brine is turned off and seasoned with vinegar.
4. Tomatoes in cans are poured with hot brine. Preservation is sterilized for 5 minutes, then closed with lids, turned upside down and covered with a warm blanket.

Pickled tomatoes "Like barrel"

Pickled tomatoes are a delicious dish that has decorated Russian feasts since ancient times. They do not use vinegar, so they are considered especially beneficial.

Traditionally, tomatoes are fermented in the cellar in wooden barrels. In the city, this method of cooking is problematic. Therefore, the hostesses adapted the recipe for the residents of the apartments.

Ingredients:

• 3 kg of dense tomatoes;
• 6 sweet peppers;
• 1 hot pepper;
• 4 cloves of garlic;
• pickling bouquet;
• 4 tbsp. l. salt;
• 3 liters of water.

From this amount of ingredients, 2 three-liter cans are obtained.

Cooking without sterilization and boiling:

1. The tomatoes are washed with cold water. The peduncles are not removed.
2. A washed and coarsely chopped pickled bouquet, peeled garlic, chopped hot peppers are placed on the bottom of the cans. Tomatoes and sweet peppers cut into strips are placed on top.
3. Salt is dissolved in 3 liters of water. The resulting brine is poured into cans, which are closed with nylon caps.
4. Jars of tomatoes are placed in a warm place at room temperature for three days. Then placed in the refrigerator for another 14 days.

Caucasian style green tomatoes with celery

Often in the fall, a large number of unripe tomatoes remain on the bushes. Realizing that they will not have time to ripen, many gardeners simply throw them away. However, many delicious and savory snacks are prepared from green fruits. The most popular recipe is "Caucasian".

Ingredients:

• 3 kg green tomatoes;
• 3 bunches of celery;
• 150 g hot pepper;
• 200 g of garlic;
• 3 liters of water;
• 6 tbsp. l. salt.

Reference.Parsley or cilantro is often used instead of celery. Delicious when mixed with these greens.

Preparation:

1. Tomatoes are soaked in cold water. Cracked and dented fruits are removed.
2. Finely chop the garlic, pepper and herbs. The ingredients are mixed in one container. Some housewives prefer to interrupt everything in a blender.
3. Cross-shaped cuts are made in the center of the tomatoes, slightly not cutting to the end.
4. The resulting pockets are filled with a mixture of pepper, garlic and herbs.
5. Salt is added to the water. The mixture is brought to a boil.
6. The jars are filled with celery and stuffed tomatoes, filled with hot brine, covered with nylon lids and placed in a dark place.

Spicy tomatoes

Fans of piquant tastes will love tomatoes with a lot of aromatic herbs. The composition of such preservation includes many ingredients:

• 3 kg of small tomatoes;
• 9 leaves of currant and cherry;
• 5 laurel leaves;
• 12 teeth garlic;
• 9 black peppercorns;
• 6 horseradish leaves;
• 1 large bunch of dill umbrellas;
• 6 tbsp. l. Sahara;
• 0.5 tbsp. vinegar;
• 2.5 tbsp. l. salt;
• 1.5 liters of water.

Preparation:

1. Tomatoes are washed with cold water and pricked with a toothpick.
2. Horseradish, cherries, currants and half of the dill umbrellas are distributed among the banks. Then tomatoes and garlic are placed in them.
3. Salt, sugar are poured into the water, pepper, bay leaf are added. The mixture is boiled for 5 minutes, after which it is poured into jars with tomatoes.
4. After 10 minutes, the brine is again poured into the pan, boiled and vinegar is added.
5. Tomatoes are poured with brine. The jars are closed, turned over with the lids down and covered with a dense material.

Mustard tomatoes

Tomatoes in mustard with apples are tasty and spicy. They are stored for a long time and do not explode.

Ingredients:

• 3 kg of tomatoes;
• 2 onions;
• 1 apple;
• 5 cloves of garlic;
• 6 dill umbrellas;
• 12 allspice and black peppercorns each;
• 4 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. mustard powder.

From this amount of ingredients, 2 three-liter cans are obtained.

Preparation:

1. Tomatoes, apples and dill umbrellas are washed. The apples are cut into slices. Peel the onion and cut into slices. Peel the garlic.
2. Apples, tomatoes, onions, dill and garlic are placed in sterilized jars in layers. Black and allspice are evenly distributed over the jars.
3. Salt and sugar are added to the water. The mixture is boiled, mixed with mustard powder and poured into jars.
4. Banks are rolled up and placed upside down under the covers.

Marinated with carrot tops

Another simple option for making preservation for the winter is tomatoes with carrot tops. This recipe does not involve sterilization and is not time-consuming.

Ingredients:

• 3 kg of tomatoes;
• 15 branches of carrot tops;
• 3 aspirin tablets;
• 3 liters of water;
• 3 tbsp. l. salt;
• 12 Art. l. salt;
• 3 tbsp. l. vinegar.

The indicated amount of ingredients is evenly divided into 3 liter jars.

Recipe for tomatoes with tops:

1. Banks are sterilized. The tops and fruits are washed.
2. Carrot tops and tomatoes are placed in jars in layers.
3. Salt and sugar are added to the water. The mixture is boiled, poured into jars and left for 10 minutes.
4. The brine is again poured into a saucepan, boiled for 5 minutes and poured back into the jars. After 15 minutes, it is poured into a saucepan.
5. The brine is boiled for the third time.
6. One tablet of crushed aspirin is poured into the banks. Tomatoes are poured with boiling brine so that the jars are filled to the brim.
7. Banks are closed with a typewriter.

Tomatoes in jelly

If you want to surprise your guests with an unusual snack, prepare several cans of tomatoes in jelly.

The ingredients for this recipe use the simplest:

• 2 kg of sweet tomatoes;
• 3 onions;
• 6 cloves of garlic;
• 3 laurel leaves;
• 15 pcs. peppercorns;
• 2 liters of water;
• 3 tbsp. l. gelatin;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 3 tsp vinegar.

All ingredients are divided into 3 liter cans.

Tomato jelly recipe:

1. Gelatin is poured with 3 cups of boiled water. Leave to swell for half an hour.
2. Cut the tomatoes into slices. Onions are cut into rings, garlic is cut into pieces.
3. The rest of the water is mixed with sugar and salt, boiled.
4. Pepper, garlic and bay leaves are placed at the bottom of the jar. Onion and tomato rings are laid out in layers.
5. Hot brine is mixed with vinegar and gelatin. The resulting mixture is poured into jars.
6. Banks are sterilized. After that, they are tightly covered with lids, turned upside down and placed under a blanket.

Basic rules for harvesting tomatoes for the winter

To prevent the preservation from swelling during storage, the technology of its preparation must be strictly observed. It is very important to prevent bacterial growth in the final product.

With sterilization

The most reliable way to preserve tomatoes is to sterilize the finished product in a jar.

This is done in two ways:

1. Several layers of gauze are placed on the bottom of the pan, on which cans with conservation are placed. The water is poured so that it touches the "shoulders" of the cans. The liquid is boiled for 10-15 minutes.
2. Preserved jars are placed in a cold oven, which is turned on at a temperature of 120 ° C. When the oven has warmed up to the desired temperature, the jars are sterilized for 15 minutes.

Without sterilization

Without sterilization, twisting for the winter is also possible. In this case, components are added to the brine that prevent the development of bacteria (mustard, vinegar, aspirin, etc.).

In recipes without sterilization, it is important to follow several rules:

1. All ingredients must be clean. Tomatoes and herbs are washed under running water. Do not use damaged fruits.
2. Banks are sterilized with hot steam before use. The lids are poured with boiling water.
3. Wash hands thoroughly before cooking.

Recommendations of experienced housewives

Experienced housewives know the secrets that help to make the preservation more delicious and beautiful. The list includes some of them:

1. Late-ripening varieties are stored for the longest time. Such fruits retain their shape better.
2. Any recipe will become more piquant if you add hot peppers, currant and cherry leaves, horseradish to the list of ingredients.
3. To get a beautiful preservation, fruits of the same size are put in jars.

Conclusion

Pickled tomatoes are an integral part of the gastronomic sphere of Russian culture. Such preparations allow residents of countries in which the season of growing fruits and vegetables lasts less than six months, diversify the diet and saturate the body with vitamins in winter and spring.

Canning tomatoes is a great way to preserve delicious vegetables throughout the year. Close the tomatoes is easy. You just need to choose a good recipe and follow the cooking technology exactly.