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| Tomatoes in their own juice - finger-licking recipes. Sliced tomatoes for the winter in their own juice Tomatoes in slices in their own juice without sterilization |
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Hello, my dear readers! Summer is in full swing. Vegetables are already ripening in the gardens and the harvesting season is ahead. And I want to write so many different interesting recipes for you. Today it’s time for tomatoes in their own juice for the winter. Such preparations are loved no less than pickled cucumbers. In my family they are always displayed both on the holiday table and on the everyday table. All the options presented generally do not take much time to prepare. But how happy you will be when you open the next jar of preparations. You can cook just a huge amount of tomatoes. Starting with recipes and eating, ending with various, or. In general, a very healthy and tasty vegetable. We will start with the most common harvesting method. It is advisable to take small varieties of tomatoes and quite strong ones. Take soft tomatoes for filling; you can use substandard ones, just cut out all the bad spots. Ingredients for 3 liter jars:
Preparation: 1. First you need to prepare the tomato sauce. To do this, take the prepared vegetables and grind them in a blender or use an immersion blender. Then put on the fire until it boils.
2. While the juice is boiling, place the remaining vegetables in prepared sterilized jars. Lay tightly, but not all the way to the top. Leave a little space for filling.
3. When the juice boils, pour it into jars. And put sugar, salt and vinegar on top.
4. Cover the jars with lids. Take a clean pan, put a cloth on the bottom and place the jars there. Fill the jars with hot water, about 3/4 full. Turn on the heat and, after boiling, sterilize for 30 minutes.
5. Then remove the jars and roll up the lids. Turn over and leave until cool, then store in the pantry. Such blanks are perfectly stored under any conditions.
Tomatoes in their own juice for the winter - a simple recipe without sterilization and vinegarVery easy to prepare recipe. And it tastes simply magical. The tomatoes are very aromatic and tender. Perfect as an appetizer for any meal. Ingredients for 7 1 liter jars:
Preparation: 1. Wash and dry firm tomatoes. Place them in sterilized jars to the top.
2. Wash the softer tomatoes and cut them into quarters. Cut out the stalks and grind through a meat grinder.
3. Pour the tomato puree into a saucepan, add salt and sugar, as well as bay leaf and allspice. Mix everything thoroughly and put on fire.
4. While the puree is boiling, pour boiling water over the vegetables in the jar, close the lids and cover with a towel.
5. As soon as the tomato sauce in the pan boils, skim off the foam and cook for 10-15 minutes. Until foam stops forming.
6. Pour all the water out of the jars and pour the filling into it.
7. Screw the lids tightly, turn them over and wrap them in a towel. Leave in this position until it cools completely. Then you can clean up. Such preparations are perfectly stored both in a cool place and at room temperature.
Video on how to cook tomatoes in their own juice in an autoclaveFor those who have an autoclave and actively use it, I have selected this video recipe. The tomatoes taste simply divine and last all winter. Ingredients for 1 liter:
Preparation: 1. Prepare jars in advance; it is not necessary to sterilize them. Just wash and dry thoroughly. 2. Make cross cuts on the top of the tomatoes, pour boiling water over them, leave for 2 minutes and you can remove the skin. 3. Place peppercorns at the bottom of the jar, and then add peeled vegetables. Pour boiled juice over it, leaving about 1 cm on top. 4. Screw the lids on the jars and place them in the autoclave. Fill about 3/4 of the jar with water and sterilize at 110 degrees for 10-15 minutes. You will see more details in the video itself. So be sure to watch until the end.
The most delicious tomatoes in tomato juice (a very simple recipe without vinegar)I also want to tell you this method. The tomatoes here are of different small varieties - “cherry”, “honey drop”, “cherry”. Although, you can put whatever varieties you have in jars. It's just more fun this way. Ingredients for 4 liter jars:
Preparation: 1. Pour the juice into a saucepan, add salt and sugar. Place on the stove until it boils. In the meantime, get on with the vegetables. 2. Place cloves, black peppercorns and allspice at the bottom of dry sterile jars. Next, start filling to the top with tomatoes.
3. Now carefully pour the boiled juice into the jars to the very top.
4. Cover the jars with lids. Take a pan and place some cotton cloth on the bottom. Then place the jars there and fill with warm or hot water so that it covers 3/4 of the jars. Bring the water to a boil, then reduce the heat slightly and sterilize for 20 minutes.
5. Then carefully remove the jars so as not to get burned. Roll them up with lids and, according to tradition, turn them upside down and leave until cool. Store in a cool place.
My favorite recipe for tomatoes for the winter in their juice without sterilizationI really like this preparation method. I like to use yellow varieties of tomatoes, such as pineapple or orange, for juice. It turns out to be such a cool yellow color, but the beneficial and taste qualities do not suffer. Ingredients:
Preparation: 1. Take soft tomatoes, wash and dry. Squeeze them through a juicer. You can also bring them to the desired state using a blender. Then pour it into a saucepan and place it on the stove. Add sugar and salt there. Bring to a boil and leave over low heat, stirring constantly, for 10 minutes.
2. Place the remaining vegetables in sterile jars and fill with boiling water to the top. Cover with lids and leave for 10-15 minutes.
3. By then the tomato filling will be ready. Drain the boiling water from the jars and pour out the hot juice.
4. Screw the lids on the jars and turn them over to self-sterilize. Cover with a warm blanket and leave until completely cool. Store them preferably in a cool place.
Tomatoes in their own juice without skin (delicious preparations for the winter)When you peel the tomatoes, they become even more tender. A fork can easily penetrate the pulp and there are no nasty splashes. And how delicious they are, you'll just lick your fingers. Ingredients:
Preparation: 1. Make cross cuts on the top of small tomatoes, place them in a dish or pan and pour boiling water over them. Hold it a little and pull it out. After this, remove the skin. It will come off easily. And also very carefully, so as not to spoil the tomatoes, cut out the stalk. Then place them in prepared sterilized jars, leaving a little space on top.
2. Grind the soft tomatoes thoroughly using an immersion blender. If you have a juicer, it is better, of course, to use it. Then pour the resulting juice into a saucepan, add salt and sugar. Bring it to a boil and keep it over medium heat for another 10 minutes, stirring and skimming off the foam.
3. After this, pour our filling into jars and cover with lids. Next we sterilize. Place a cloth on the bottom of the pan and place the jars. Bring to a boil and keep for another 10 minutes (if the jar is 1 liter).
4. Carefully remove the jars from the hot boiling water and immediately screw the lids on tightly. Turn them over and cover them with a towel or blanket. Leave until completely cool. Then store in a cool place.
How to make tomatoes in their own juice with tomato paste (without skin)Here is another simple option, where our tomatoes are placed in a jar without skin. Such preparations turn out incredibly tasty. Be sure to try it, I highly recommend it.
Ingredients:
Preparation: 1. Place the peeled vegetables in pre-sterilized jars as tightly as you can.
2. Pour hot boiling water into the jars and cover with lids. Leave them to stand in this position for 10 minutes.
3. In the meantime, let's make the marinade. Pour water into a saucepan and place on fire. Wait until it boils and add sugar, salt, peppercorns and bay pepper. Boil for 5 minutes, then add vinegar and turn off immediately.
4. Drain all the water from the jars and pour in the tomato marinade. Screw on the lids and cover the jars with a warm blanket until cool. Then put it in a cool place.
How to can tomatoes in their own juice with grated horseradish and garlic in jarsAnother very interesting recipe for spicy lovers. The tomatoes taste quite piquant. It's very easy and quick to do. You will spend less than an hour on all the preparation. Ingredients:
Preparation: 1. Place peppercorns at the bottom of sterilized jars. Then arrange the dense small tomatoes. Pour boiling water over and leave for 30 minutes.
2. At this time, let's do the filling. Process the remaining tomatoes in a blender (meat grinder, juicer). Pour the resulting juice into a saucepan, add sugar, salt and put on fire.
3. Wash and de-seed the peppers and cut into pieces for convenience. Peel the horseradish root. Grind all these vegetables in a blender. After the juice boils, add chopped vegetables and cook for 10 minutes. 4. When 30 minutes have passed, drain the boiling water from the jars and pour in the tomato sauce. Screw on the lids, turn them over and wrap them in a blanket. Leave until completely cool. Then store in a cool place.
Well, dear friends, I told you all the recipes that I know and have used myself. Choose the ones you like and make wonderful and delicious tomatoes for the winter. Enjoy your meal! 
When choosing vegetables for harvesting, you should give preference to dense fruits. The Slivka variety and others like it would be ideal. The tomatoes should be small, approximately the same shape, with firm but not too thick skin. Be sure to carefully inspect the fruits before canning. There should be no stains, dents, or even damage on them. The mistake that most housewives make is using “substandard” tomato products. Such a preparation, even if it is well stored, will not have a good taste. So don’t try to save money, buy only high-quality canning products. Jars and lids must be sterilized! Don't be afraid of this. It is enough to wash the cans of soda (even after using detergent), and then put them in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest “village” option. Well, clean jars need to be held over steam. Whole tomatoes in their own juice for the winter Very tasty tomatoes are obtained using this recipe. And most importantly, when you open the jar you will immediately feel the real smell of summer. For a 3-liter jar you need to take:
Place small tomatoes along with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth. Pour boiling water over the tomatoes in two batches for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully add the boiling tomato mass and roll up. Take note! If the jar is filled not with tomato, but with juice prepared using a squeezer, then quite a lot of pulp will remain. No need to throw it away. You can add a little garlic or hot pepper and your favorite spices, you will get a wonderful adjika. Sliced tomatoes for the winter in their own juice
They need to be cut into 2-4 parts and placed in a jar. Peel the softer ones and crush them in a deep bowl with your hands or a mashed potato masher. Pass through a sieve to remove the seeds, although if any remain, that's okay. Cook the juice for about an hour, stirring regularly. Add salt (1 tbsp to a 2-liter jar), sugar (4 tbsp to a 2-liter jar) and an aspirin tablet. Pour over the tomato and roll up. If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomato. 15 minutes is enough to carry out additional processing. Cherry tomatoes in their own juice A very simple recipe, but the taste of the preparation is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy the amazing taste of tomatoes. For a half liter jar you will need:
Place the cherry tomatoes in a jar and pour boiling water over them. Grind large fruits into tomatoes, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up. To prevent the tomatoes from bursting, you need to make 2-3 neat pricks on each one with a needle. Here's how to prepare cherry tomatoes and cucumbers for the winter. Tomatoes with peppers in their own juice The workpiece can be called “2 in one”. Vegetables can be served separately, and the gravy can be used as a side dish. It turns out very tasty, especially with pasta. You will feel like real Italians! For two kilos of small tomatoes you will need:
Place tomatoes with garlic and herbs in jars, pour boiling water over them twice, soak for 5-7 minutes. Add finely chopped pepper, salt and sugar to the tomato. Pour boiling water over the jars and roll them up. Take note! For extra confidence, you can add vinegar to the jars (a tablespoon in a liter jar). Tomatoes without vinegar in their own juice For this recipe, you can use either homemade juice or store-bought juice. But store products must be of high quality. For three liter jars you will need:
Boil the juice, add all the seasonings and spices, simmer for about 15 minutes. If you take store-bought juice, you may need less salt and sugar. Be sure to taste it. Place the tomatoes in jars, pour boiling water over them and wrap them in a warm blanket until they cool completely. Drain the water, pour boiling juice over the tomatoes and roll up. Tomatoes with onions in their juice for the winter This recipe makes the vegetables delicious, but the gravy is even better. The taste is very similar to the famous Uncle Bens sauce, only thicker. If you don’t have time to cook, just pour it over any porridge or pasta. Cut three kilos of tomatoes into slices and put on fire. To them send two chopped onions, a sprig of basil, thyme, and the juice of one lemon. Boil for 20 minutes, add salt to taste and turn off. Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and place in jars. Strain the sauce through a colander, pour in the tomatoes for 2-3, sterilize a liter for half an hour and roll up. If you add a sprig of basil to each jar, the preparation will acquire an even more refined taste and aroma. Tomatoes with tomato paste Express version of your favorite preparation. One caveat - you can’t skimp on pasta. If you take a poor quality one, the taste will be hopelessly spoiled. Place one or two cloves of garlic and tomatoes in a liter jar. Not tight, but almost to the top. Pour approximately 700 ml of water into a saucepan, dilute 4 tbsp in it. pasta, bring to a boil. After 5-7 minutes. Add tsp. salt and sugar, ½ tsp. ux. essences, a few peppercorns. Pour over the tomatoes and roll up. If the workpiece will be stored in a warm room, it is better to additionally sterilize it for 5-7 minutes before seaming. Tomatoes in their own juice with citric acid For this recipe, unlike the previous ones, not too ideal tomatoes can be used. And you don’t need to prepare tomato juice, which is a definite advantage. At the bottom of each liter jar we put bay leaf, 5-7 peppercorns, tsp. sugar, tbsp. l salt and a pinch of lemon. Place sliced tomatoes on top. Do not add water! Cut the tomatoes generously. Don’t put everything in jars. Cover the jars with lids and sterilize over very low heat. The tomatoes will begin to release juice and sag. Add “spare” tomatoes to the vacant space. This must be done several times until all the tomatoes have settled in the released juice. Proven preparation method. Such jars can be safely stored even in an apartment. Tomatoes can be used as an independent snack, or added to various dishes, for example, borscht, stew, etc. Tomatoes without skin in their own juice For this recipe, you need to choose ripe, but not overripe, cream tomatoes. The fruits must be very dense to keep their shape well. You need to remove the skin from them. To do this, after washing, you should immerse them in boiling water for 2-3 minutes, then immediately transfer them to ice water. This way the skin will come off perfectly. Place the peeled tomatoes in jars. Tomato juice must be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add bay leaf, a pinch of black. pepper and salt to taste. Boil for a few minutes. Immediately fill the jars and place the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes). Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin. Recipe for tomatoes in their own juice in liter jars A savory snack that will be appreciated by gourmets. The secret is to use cinnamon in addition to the usual ingredients. It is this that gives the workpiece its original notes. For 5 liter jars, in addition to medium-sized dense tomatoes, you will need:
Wash the tomatoes, prick them with a toothpick, and put them in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Stir in essence and garlic, pour over tomatoes. Sterilize 40 minutes after water boils. Tomatoes in their own juice without sterilization
Tomatoes according to this recipe retain the most natural taste. And the fruits turn out very tasty, and the juice is simply incredible. For three kilos of cream you need to take three kilos of large fruits. Cut them, boil them and grind them through a sieve. Add salt and sugar to taste to the juice and bring to a boil. Make pricks on the fruits, place them in a jar, pour boiling water over them for 20 minutes. Drain the water, pour in the boiling tomato and roll up. Note! The workpiece should only be stored in a cool place. Otherwise, you need to pour 25 ml of 9% vinegar into each liter jar before sealing. A simple recipe for tomatoes in their own juice with sterilization It's actually an incredibly simple preparation method. Grind the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two 750 ml jars, 1.5 kg of tomatoes per tomato is enough. Place your favorite spices in jars. This could be peppercorns, bay leaves, cloves, etc. Place tomatoes on top. Add salt and sugar to taste to the boiling juice, pour it into the jars. Sterilize for about 15 minutes. Roll up immediately. The harvesting season is in full swing. It's time to roll up tomatoes for the winter, but not ordinary ones, but delicious ones - you'll lick your fingers. And today I will write 9 very tasty recipes for cooking tomatoes in their own juice. This method of preservation is very profitable, because you get two in one: whole vegetables and juice. By the way, tomatoes can be either with a natural taste, without even adding salt, or spicy. The basis of all recipes is, of course, tomatoes. And then you will see diversity. The fruits are poured with tomato juice, tomato paste is used, or they are not filled with anything at all. To enhance the taste, use various herbs and spices. Try closing such bright jars once and next year you will be preparing double the amount at once. By the way, another delicious tomato preparation is. I wrote about her last time. I highly recommend it, it turns out better than in the store. So let's get started. Read step-by-step recipes and cook. And don’t forget to write in the comments which recipe is your favorite.
You will get the taste of natural tomatoes, without unnecessary additives that can clog the natural aroma. No need for salt, sugar, and especially vinegar. This preparation is used for preparing various sauces and ketchup (for pasta, cutlets, pizza, meatballs, etc.), for dressings, for hot sandwiches. Yes, there is a lot more that can be thought of. The main thing is that the taste is preserved, which you will not find in winter greenhouse tomatoes. This recipe will be a lifesaver for you. You can make a lot of jars very quickly. Ingredients:
How to cook: 1. Wash the jars well. Clean the tomatoes too, as do the basil.
2. Cut small fruits crosswise deeply, cut large ones in half. If you have cherry tomatoes, just pierce them with a toothpick in several places. Place the red fruits tightly into the jars, compacting them so that a little juice is released. If desired, you can remove the skin of the tomatoes. But if you don’t have time, you can cook with it. The skin can be removed in winter when using these canned foods.
3. Place a sprig of basil between the tomatoes and cover with lids. There is no need to screw it tightly now. 4.Place a kitchen towel in a wide saucepan and place the jars on it. Fill with water, leaving a couple of centimeters to the lid. Place over high heat and boil water. Then reduce the heat and keep the preservation in boiling water for 20 minutes (time for liter jars) or 15 minutes (0.5 l).
5.Take out the jars, screw the lids on tightly, turn them upside down and wrap them well. The tomatoes should cool gradually, slowly. Sterilization continues up to a temperature of 60 degrees. 6. Now your finger-licking tomatoes are ready. It turns out fast, simple and tasty. What else is needed for a good mood?
Tomatoes in their own juice without peel (recipe for a liter jar)This recipe is unique in that the tomatoes are not drenched in tomato, but are cooked in their own juice. In this case, the peel of the fruit is removed, they turn out tender, even somewhat similar to fresh ones. There is no need to cook anything, just sterilize the filled jars. But first things first. Ingredients for 1 liter jar:
How to cook: 1.As usual, wash the jars with soda solution. Prepared vegetables also need to be washed. Next comes the most labor-intensive process—removing the skin. But if you know some secrets, you can easily cope with this. Start by making a cross-shaped cut on each fruit. Place all the tomatoes in a bowl and pour boiling water over them. Leave for 30 seconds. Drain the hot water and add ice water. Such a sharp change in temperature will facilitate the rapid removal of the peel. At the site of the incision, it will begin to come away on its own; all you have to do is help it a little with a knife. 2.Cut each vegetable into slices. In this recipe, the tomatoes are placed not whole, but in pieces. This way they will release more juice. Place the resulting slices into the jars, using a spoon to compact them so that there are no voids. 3.When the jar is full, all the tomatoes will be covered with their juice. Pour a teaspoon of sugar and half a tablespoon of salt into each liter jar. Cover with clean, sterile lids and send for sterilization.
To do this, place a towel on the bottom of a large saucepan. Place your filled jars on this mat and fill them with warm water up to their shoulders. Place the jars in water on the fire. After the water boils, sterilize the jars at a gentle simmer for 15 minutes. 4.Remove the preparations from boiling water (it is convenient to use special tongs), pour a tablespoon of vinegar into each jar and roll up the lids. Turn the jars over and wrap them under a fur coat. Leave to cool for a day. Then you can store it in a dark place (at room temperature).
Canning tomatoes in tomato sauce without sterilizationThis is a simple recipe for canning tomatoes in tomato sauce. In this case, jars do not need to be sterilized either empty or filled. I know that many housewives do not like to make preparations for the winter precisely because of the “hassle” of sterilization. So we make it easier for ourselves using this wonderful recipe. In winter, such preparations fly off the table very quickly. And next year, your family will ask you to close more of these delicious jars. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as a base for preparing various sauces (for example, for) or dressings (for example, in). Ingredients for 1 liter jar:
For 1 liter of filling:
Preparation: 1. Wash the jars and lids with baking soda and rinse very well with warm water. Invert the jars onto a clean towel and let them dry completely. Boil the lids for 5 minutes and leave in boiling water until needed.
2. Wash the tomatoes well and sort them. For tomato juice, take any vegetables, no matter if they look unpresentable: wrinkled, with spots, large, cracked, etc. Leave small, dense and tight fruits to be placed whole in the jar. 3.Now pierce the stalk of these “chosen” tomatoes with a knife. Insert the knife deep enough, about 2 centimeters. This is necessary so that the tomatoes are thoroughly warmed and salted.
4. At the bottom of each liter jar, place one bay leaf, 5 black peppercorns and several celery leaves (clean). Next, place the tomatoes tightly in the jar, but without compacting them. Place a large clove of garlic, cut into slices, on top.
5. Boil water in advance and pour boiling water over the filled jars. First, pour a little at a time to warm the glass, then fill to the very top. Cover the jars with sterilized lids and wrap them with a towel to prevent heat dissipation. Leave it like this for 20 minutes to warm up all the components.
6. Peel the bell pepper from seeds and cut into short strips. The pepper will need to be boiled a little along with the filling. It is this vegetable that will give the original taste and aroma to the sauce. This preparation is similar to the recipe that I wrote in the previous article. For tomatoes selected for juice, trim off all excess (stem, rotten areas, etc.). All that remains is to turn these bright fruits into a homogeneous puree. The easiest and fastest way to do this is in a blender. But you can grind it in a meat grinder or grate it on a coarse grater, removing the skin.
7.Pour the tomato puree over the peppers, add salt and sugar. The amount of these additives may differ from those stated in the list of ingredients, since the acidity-sweetness in different fruits is different. You definitely need to taste your sauce. Place the resulting mixture on the stove, bring to a boil and cook for 5-7 minutes, stirring.
8. 20 minutes after pouring boiling water over the tomatoes, drain the water from the jars and immediately pour boiling sauce over the top. To drain the water, it is convenient to use a special nylon lid with holes. If you don’t have one on your farm, use gauze.
9. Close the lids and roll up with a machine. You can also use screw caps. Turn the finished canning upside down, check the lids for leaks, nothing should leak out. Wrap the pieces well and let them cool under the blanket. At this point, delicious tomatoes in tomato sauce are ready. Enjoy!
Pickling tomatoes with horseradish and garlicHorseradish and garlic are often used for and. But these aromatic additives also give tomatoes a special taste. Today I propose to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, as it contains hot pepper. You won't be able to stop your family from eating this treat. Ingredients for 2 liter jars:
For 1 liter of juice:
Preparation: 1.Check the jars for integrity. There should be no chips or cracks on them.
2. Wash the tomatoes too. Choose only ripe fruits. Leave small ones (round or cream) in cold water for now. You need to make juice from softer tomatoes. For two liter jars you will need about 1 liter. Bell pepper is used to add a noble note to the juice. 3. Wash fresh greens and scald with boiling water for a few seconds. Often the cause of jar explosions is greens that have not been sufficiently processed.
4. At the bottom of each liter jar, place one bay leaf, 3-4 allspice peas, several parsley leaves, a dill umbrella, and half a horseradish leaf. Place whole small tomatoes directly with the skin on top of the spices. 5.When the jar is half full, cut half of the hot pepper into rings. Also add chopped garlic (a couple of cloves will be enough for one jar). 6.Continue to place tomatoes in jars to the top. Cover with clean lids and leave for now.
7.Take tomatoes intended for making juice. Cut them arbitrarily and grind them in a blender along with the sweet pepper. Pour the resulting puree into a suitable pan and cook. After boiling, boil the filling for 4-5 minutes until foam forms. 8.When the tomato is cooked, strain it through a sieve to remove seeds and pieces of peel.
9.Place the strained juice on the stove, add salt and sugar. Boil for another 4-5 minutes after boiling. Pour hot juice over the tomatoes to the very edge of the jar.
10. All that remains is to sterilize the winter treat. This is done in the standard way: place a napkin on the bottom of the pan and pour in a little water. The jars are placed in a saucepan and filled with hot water, or even boiling water. This time you need to fill it with hot water, because the jars are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after the water boils. The jars must be covered with lids.
11.After sterilization, remove the jars from the boiling water and close the lids tightly. Turn the pieces over and leave them to cool. This recipe does not require wrapping the tomatoes. As you can see, it turns out beautifully and at the same time spicy and tasty. The most delicious recipe for canning tomatoes in jars with tomato pasteThis recipe is different from most. Basically, tomatoes are filled with tomato juice; here, high-quality tomato paste is used, which is diluted with water and a thick, homogeneous sauce is obtained. And no extra seeds... Ingredients:
Cooking method: 1.Wash the jars and lids first. As in the recipe above, you need to remove the skins from the tomatoes. To do this, make two cuts crosswise on the top of each fruit. Place a pot of boiling water on the stove. Place a bowl of cold water nearby, preferably with ice. Drop tomatoes in batches into boiling water for 30 seconds. Remove with a slotted spoon and place in cold water. And then just peel off the skin, helping yourself with a knife. Remove the stem.
2. Place the peeled fruits in jars. In this recipe there is no need to cut them; the tomatoes are placed whole. There is no need to tamp or press, so as not to crush the tender flesh. 3. First boil water in a large saucepan. Pour boiling water into the jars to the very top and cover with lids. Leave the workpiece to warm up for 10 minutes. Thanks to this step, there will be no need to sterilize the preserved food in a pan later.
4.While the tomatoes are warming up, you need to make the filling. Bring two liters of water to a boil, add sugar, salt, bay leaf, tomato paste and vinegar. Stir and dissolve everything. Let the marinade simmer for a couple of minutes. 5.Drain the jars and pour boiling sauce over them. Immediately screw the lids tightly (if they are Euro) or roll them up with a machine. Wrap the resulting delicious treat in something warm overnight. Believe me, in winter they will eat such a snack, drink the filling and ask for more.
A very simple recipe for cooking tomatoes without vinegar and marinadeI present to you a very simple and quick recipe for preparing tomatoes for the winter. No need to remove the skin, no need to use any spices. It is the tomatoes closed in this way that retain their natural taste. And just before use, you can add salt and seasonings to taste and as needed. You can make a salad from this preparation in winter by adding fresh onions and seasoning with vegetable oil. Or use it to make tomato sauce (such twists in the store are quite expensive). Ingredients:
That's all! Do not need anything else. From the inventory you will need jars of any convenient size (it is convenient to sterilize liter ones), a wide saucepan, lids, a seaming machine (if the lids are disposable). Preparation: 1. Wash the jars and tomatoes. Sterilize the lids (boil for 3-5 minutes, this will be enough). Cut the tomatoes in half and remove the stem. Place the fruits in jars, cut side down, pressing down lightly.
2. Use full jars, as the tomatoes will shrink a little during sterilization. Cover with sterile lids.
3.Take a large saucepan and cover the bottom with gauze or a cloth. Place the filled jars in this pan and pour water up to the marus's waist (the place where the jar begins to narrow). You can pour cold water, but it’s better to pour warm water so that it boils faster. 4.Put canned vegetables on high heat, boil water in a saucepan and reduce heat. After boiling, sterilize liter jars for 20 minutes and half-liter jars for 15 minutes. Place any weight on top of the lids (for example, a lid from another pan).
5.Remove the jars from the boiling water and immediately seal them. Then proceed according to the standard procedure - turn the pieces over and wrap them in something warm until they cool completely. As you can see, it takes little time to prepare these tomatoes. They cost well, despite the fact that they contain no preservatives other than natural acid.
Preparing tomatoes with cinnamon for the winter (in tomato)Tomatoes according to this recipe are very aromatic. Indeed, in addition to the standard set of spices, cinnamon is added to them, which adds a special chic. I’ll say right away that you’ll have to work hard to get the perfect blank. This is not a quick recipe (there was a quick one above). But the result will definitely please you in winter. Ingredients for 1 liter jar:
Cooking method: 1.Tomatoes need to be washed and sorted. Close the most beautiful, dense ones entirely, and leave the wrinkled, spoiled ones for juice.
2.Pour the resulting juice (or puree) into a saucepan, boil and cook for 10 minutes. In the meantime, you need to remove the skin from the dense tomatoes. To do this, put water on the stove and let it boil. Make a cross-shaped cut on top of each tomato and place in boiling water. Keep the tomatoes there for 1 minute, then remove and place in cold water. 3. Wash the jars thoroughly with soda or laundry soap. Place your favorite spices at the bottom of each jar; they may not be the same as those on the ingredient list. I suggest putting in each liter jar half a bay leaf, three black peppercorns and one allspice pea, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley if desired.
4.Remove the peels from the tomatoes and place them in prepared jars. It is also advisable to cut out the stalk. There is no need to compact the fruits, otherwise they will lose their shape. You can shake the jar a little so that there are fewer voids. 5.Pour a tablespoon of sugar and a teaspoon of salt on top of the tomatoes in each liter jar. And also add a little cinnamon. Fill everything with tomato juice to the very edges. Cover with sterile lids and place for sterilization. Now I will not describe in detail how to sterilize the workpieces; I wrote about this in the recipe above. Sterilize liter jars 20 minutes after the water boils.
6.After sterilization, the jars are sealed. And shake the closed jar very well so that the salt and sugar are distributed between the tomatoes and dissolved. This moment is important, don't miss it. 7. Turn the canned food over and wrap it up. Once cooled, store away. Since these tomatoes are prepared without vinegar, they can be given to children and people with gastrointestinal diseases. Video recipe for tomatoes in tomato juice with vinegarWatch the video on how to cook delicious tomatoes in juice. Aromatic herbs are used in the preparation, which is why you will drink this juice with pleasure, and the tomatoes themselves can be used in various dishes. The taste of this preparation will be sweet and sour, moderately spicy.
Recipe for delicious tomatoes with tomato juice from the store in an autoclaveThe home autoclave is becoming increasingly popular among those who regularly engage in canning. The advantages are obvious - you can sterilize many jars in one go. The sterilization process does not need to be controlled, and there is no need to be afraid of getting burned by steam. And in general, you don’t have to be in the kitchen in the heat. This unit will do everything itself. In an autoclave you can make tomatoes in their own juice according to almost any recipe described above. I will not dwell on the details of any recipe, choose any one to suit your taste. I will describe the subtleties of preservation using an autoclave. Please note that the autoclave is used specifically for recipes that require sterilization. 1. There is no need to pre-sterilize the jars, just wash them well. The same procedure must be done with the lids. Next, fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and fill with tomato juice. You can buy the juice ready-made at the store or make it yourself.
2. Immediately roll up the filled jars with lids. This is also a difference from the standard method, where the capping of jars is done after sterilization. After screwing on the lids, turn the jars over and check if the juice is leaking. The lids must be sealed tightly.
3. Place the jars on the rack in the autoclave. If there are a lot of cans, they are installed in tiers. Fill the autoclave with water. Water should completely cover the lids. More precisely, the water level should be 2 cm above the lids.
4.Close the device with the lid and tighten the nuts. You need to create pressure in the autoclave using a pump or compressor. To do this, attach the pump in the desired location and pump until the pressure gauge shows 1 atmosphere. Disconnect the pump and replace the protective cap. 5.Listen to see if anything hisses. There should be no extraneous sounds. If everything is fine, it means that the autoclave is closed hermetically and the pressure in it is maintained. Plug in the device and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is attached to it. Also set the time - 15 minutes. 6. That’s it, no further action is required from you. When the temperature reaches 110 degrees, the timer will start counting down. When heating, the pressure in the autoclave will increase, this is normal.
7.When sterilization is complete, do not open the lid. You need to wait until the autoclave cools down to at least 30 degrees. That is, you simply leave the jars there until they cool. When everything has cooled down (this will take several hours), you need to twist the cap to release the pressure. And only after that you can open the lid of the unit and take out the preserved food.
8. It is believed that canned food prepared in an autoclave is more tasty and retains more nutrients than regular canned food. In addition, such blanks are better stored and do not explode.
Yes, the article turned out to be quite lengthy. I hope everyone will find their favorite recipe in it, which will become a hit in your kitchen. And remember that a little imagination will always diversify the prepared dishes. In cooking you always need to focus on your taste, always try what you get. And then you will receive applause. See you in the next article, it will definitely be very tasty. In contact with Good summer day, dear readers of the blog site! I don’t know about you, but in our family, tomatoes are guests of honor on the table, especially on holidays. And how many different dishes can be prepared from them is simply impossible to count. That's a lot! And even more pickles! Most of the recipes are simple and do not require a long time to prepare. And the result is not something to lick your fingers, but to swallow, in the literal sense of the word. And if you have collected the entire harvest and don’t know where to put the red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, so much so that the taste will make you rock. I tried to find the best options for preparations and tell them in detail, revealing all the secrets of preparation. Therefore, choose those recipes that have sunk into your soul and create! By the way, if you have a mega harvest of zucchini, I have great recipes... Well, that's it, I won't bore you, let's get to work. Be patient and in a good mood and go into battle! Korean tomatoes for the winter - the most delicious recipe you'll lick your fingers!Preparing for the winter according to this recipe is quick and easy, and it turns out incredibly tasty and spicy. It will especially appeal to lovers of Korean dishes. Try it too, you will definitely love this savory snack!
To prepare this incredibly tasty preparation, you need to select tomatoes that are not too ripe. They should be a little unripe so that when we cut them, they don’t “fall apart” in the jar. And during long-term storage, such tomatoes keep their shape better. Ingredients for preparation:
Preparation: 1. First things first, we need to prepare the vegetables. Select the tomatoes, remove the stems and seeds from the peppers, peel the garlic and rinse thoroughly. We also rinse the greens under running water and allow the water to drain. 2. Grind the garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy sauce. Mix.
3. For spiciness, add hot pepper; how much to add and whether to add it at all is up to everyone to decide for themselves. If you like it spicy, add more, I add just a little.
4. Add salt to the filling, about 2 level tablespoons and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which add spiciness. And the idea of this preparation is not to pickle tomatoes, but to make a delicious salad appetizer.
5. Then chop the greens without chopping too much, removing the hard branches. We transfer the greens to the spicy sauce and stir, it turns out thick. For long-term storage, do not put a lot of weed, but if you plan to quickly eat such a snack (after all, after 12 hours it can be served on the table), then you can put more. 6. Now we cut our ripe fruits into 4 parts, removing the stalk and immediately placing them in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you to do it in a 1 or 2-liter container.
7. As soon as you have one layer of tomatoes, add a layer of filling.
8. Make a larger second layer and again add aromatic herbs.
9. Thus, we get several layers. Add all the filling. If the tomatoes are not completely covered, that's okay, they will still release some juice.
10. Close the jar with a steamed nylon lid and turn it upside down. Place in the refrigerator, turning occasionally, so that the tomatoes marinate evenly. In just 12 hours the appetizer will be ready.
If we close it for the winter, then we take it to a cold place, for example, to a cellar and also turn it over. It’s better to visit a few more times and turn the jar over, but this is not necessary. This snack can be stored for 3-4 months and I do not sterilize it. This recipe can also be used to cook green tomatoes, it also turns out incredibly tasty! Italian sun-dried tomatoesAn Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes go great with salads, meat, fish, pasta and pizza. And just putting such a delicious thing on a piece of white bread is a delight.
Ingredients:
Cooking technology: 1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. The cream variety is perfect for this preparation. I make it from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, damaged and of course without a sour smell. Wash it and give it time to dry from moisture. 2. If you have large fruits, cut them into four parts, if small ones into two. 3. Cut out the stalks and remove the “inside” core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.
5. We will be drying in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully place our tomatoes in one layer, close to each other.
6. Preheat the oven to 60-100°C degrees and send out our slices. They will dry for 4-6 hours depending on size. The larger the slice, the longer it will take to cook.
7. Monitor the condition of the dried fruits and, if necessary, adjust the temperature so that they do not burn.
8. Ready-made tomatoes are slightly moist and bend easily; under no circumstances should they break, otherwise they will be too dry. When the fruits are cooked, take them out and let them cool completely. As we see they have significantly decreased in size, this is as it should be.
9. Transfer the dried wedges into a container and sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but the nearest stores didn’t have any, so I used store-bought dry herbs. You can also finely chop the garlic if you wish. Stir until the spices are well distributed and transfer to a clean jar. The jar does not need to be sterilized, but I am careful and rinse it with boiling water. 10. Tomatoes must be compacted tightly and ensure that the oil completely covers them, otherwise during long-term storage they may spoil and all the work will be in vain.
11. Then screw on the lid and put the jar of treats in the refrigerator (no need to roll up). In just a week they will be ready to eat. During this time, the sun-dried tomatoes will be thoroughly soaked in spices and oil. The longer they sit, the tastier they will be. You can store this delicacy in the refrigerator all winter, but no longer than 6 months.
The preparation turns out simply CHIC, although a lot of fruit is consumed, and the jar comes out small, but it’s worth it, believe me! Will you prepare sun-dried tomatoes, write below in the comments? Preparing tomatoes with onions: tasty and fastThis preparation is loved by everyone and is always welcome on every table. The tomatoes are moderately spicy, soaked in spices and the aroma of onions. They go perfectly with main courses and are always the first to leave the table. Try making canned food according to this recipe and I’m just sure that this recipe will become your favorite for all the years to come...
Required (calculation for a 700 g jar):
Marinade (per 1 liter of water):
Cooking technology: 1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes; they should not be large in size, fairly elastic, whole, without any damage. We wash our red fruits and let the water drain. Peel the onion, rinse under running water and cut into rings, half rings or slices, as you like.
2. Place a pan of water on the stove. Lately I have been heating with an electric kettle, it’s faster and more convenient for me. We place the vegetables in sterilized jars, but not right up to the neck - we need to leave room for the onions.
3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.
4. After the time has passed, drain the water from the cans into a saucepan and put it on the fire. After boiling, add the specified amount of salt and sugar, stir until dissolved. Boil the brine for 5 minutes.
5. Meanwhile, put onions in jars, add peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.
6. Fill the filled jars with boiling marinade, screw on the lids, turn them over and cover with a warm blanket for a day. This preservation is perfectly stored in an apartment at room temperature. Good luck with your preparations! Cover the tomatoes with carrot tops (recipe without sterilization for a 1 liter jar)This recipe has gained enormous popularity and for good reason! The tomatoes come out simply delicious, and the brine has an extraordinary taste. It would seem like ordinary carrot tops, which everyone throws away or gives to be eaten by domestic animals. But when prepared, it works wonders, making a winter twist that tastes magical...
Ingredients: Cooking method: 1. Prepare tomatoes and herbs for preservation, rinse thoroughly and let the water drain. Peel the garlic. 2. Place peppercorns, one clove, and chopped garlic cloves on the bottom of a clean and sterilized jar. Yes, we send dill umbrellas, 7-8 sprigs of carrot tops. Next, compact all the greens thoroughly; you can use a small ladle. If desired, add a little hot pepper.
3. Fruits do not have to be red; you can also cover unripe ones - pink or brown. To prevent the skin of the tomatoes from bursting or cracking when filling the jars with boiling water, you need to make several punctures with a toothpick or skewer in the place where the stalk is attached. Fill the jar to the top and place a sprig of carrot tops on top.
4. Fill all the jars with boiling water up to the neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are thoroughly steamed.
6. After the specified time, pour the infused water into a saucepan in which the marinade will be prepared. There are marks on the pan; I can use them to determine how many liters of liquid there are. Accordingly, based on this amount, a calculation will be made of how much salt and sugar is needed to prepare the brine.
7. Add a little more water, since while the tomatoes were standing in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.
8. When the water boils, add citric acid, mix well and turn off the stove. Then we begin to pour the boiling marinade into the prepared jars, then close them with a lid, either a screw lid or a sealer.
9. Turn the jars upside down and wrap them in a warm blanket or old jacket. We leave our pieces in this position until they cool completely. Then we send it to the cellar or pantry to wait for its finest hour. Tomatoes and cucumbers for the winter - a finger-licking recipeI really like this preparation option. I opened the jar, and there were crispy cucumbers on the table and juicy tomatoes flaunting on a plate. The mix turns out above all praise!
Ingredients (for a 3 liter jar):
Cooking process: 1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake it in the oven for 15 minutes.
2. Place an umbrella of dill on the bottom of each jar, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate my assortment. 3. Make punctures in each tomato, near the stalk, with a toothpick. The punctures should be deep, half or even the entire length of the fruit. If the punctures are not deep, then there will be no effect - checked! If you don't mind a couple of "wounded" (bursted) vegetables in the jar, you can save time and avoid making holes in the fruit.
4. Place the vegetables tightly in the jar, leaving some room for seasonings.
5. Place a pot of water on the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. According to the recipe, leave for 20 minutes. I’m waiting until the water cools down so that I can pick up the jar and not get burned. Then we put on a nylon lid with holes and pour the infused water back into the pan.
6. When the water starts to boil, add salt and sugar and mix well. Since I don’t have a cellar, I store preserves in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 spoons, sugar -2). 7. While the marinade is boiling, at this time pour all the spices and 3 carrot wheels into the jar. If you wish, you can add a little horseradish and hot pepper, but I didn’t have either. 8. The marinade has boiled, now add 1 dessert spoon of vinegar essence 70% per 3-liter jar and pour the boiling marinade into the filled jars, up to the very neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal it tightly with a key.
9. Turn the jars upside down and cover with a warm blanket until cool. Often they stay in this position for a day, and then we put them away in a far corner, where our assortment awaits its time.
Preservation is ready! Sliced tomatoes with onions, just like fresh!A very simple canning recipe. And in winter, I opened the jar, put the contents into a salad bowl, added vegetable oil and got an amazing salad. I thoroughly stock up on such preparations for future use and advise you...
Cooking method: 1. For this preservation you need to choose dense, fleshy varieties. I really like cream. Cut it in half, if you have large fruits, then you need it into 4 parts. Cut the onion into large half rings. 2. Place the onion in the bottom of a clean jar, then the tomato slices, cut side down. I fill as many jars as will fit into the pan in which we will sterilize.
3. Add salt, sugar, pepper and cover with lids.
4. Cover the bottom of the pan with a napkin and place our preparations in it. Fill the jars up to the hangers with water and place them on the stove. As soon as the water boils, reduce the heat a little and set aside forty minutes.
The recipe is simple, but so delicious in winter! Marinated tomatoes with grapes for the winter without vinegar
Ingredients:
Preparation: 1. Prepare cherry tomatoes and grapes for canning. Select whole, firm tomatoes and rinse well in water. Wash the grapes in whole bunches, then remove them from the brush. If you come across spoiled berries, discard them. We also thoroughly wash the greens that we will use.
2. Place an umbrella of dill, peppercorns, hot peppers, and garlic at the bottom of a sterile jar.
4. Boil water and pour boiling water over our preparation. Cover with a lid and leave to brew for 15 minutes. Next, pour the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for these purposes). Cover the jars with lids and place a clean towel on top to keep them warm while we prepare the marinade. 5. Place the pan on the fire, add a little more water, since the cherry and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. Mix. When the marinade boils, pour it into the jar directly boiling. Close the lid tightly and wrap it in a warm blanket, making sure to turn the lid down.
This is such a beauty we got, and it’s also very cool that you don’t need to add vinegar at all! We can preserve tomatoes in their own juice according to the best recipeThis preparation recipe is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and the juice is used in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it’s very tasty, which is what we do most often in our family. The recipe is very simple, made through sterilization. I was also attracted by the fact that you don’t need to add vinegar to the canned food.
Ingredients:
For 1 liter of filling
Preparation: 1. Place tomatoes in a clean jar, which have been previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected that are firm and not overripe.
2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, since we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need approximately 2 liters of juice per 3 liter jars. Put the juice on the fire and bring to a boil. Remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (since we have 2 liters of tomato juice). Let it boil well.
3. Pour hot juice into jars and add 4 allspice peas to each jar, cover with a lid. Place in a saucepan and fill with water up to the hangers.
We put our preparations on the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.
The preparation is ready! In winter we will enjoy the gifts of summer! A simple and favorite recipe for sweet tomatoes per liter jar
Happy harvesting! Marinated tomatoes with raspberry leavesI copied this canning option from my mother’s culinary notebook, and if I’m not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes turned out delicious. And there is also another plus - raspberry leaves contain acetylsalicylic acid, which prevents the preservation from fermenting, in turn imparting a special taste to the tomatoes.
Ingredients: (calculated for one 3-liter jar)
Cooking process: 1. Place a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. I indicated approximate quantities in the ingredients, since everything depends on the size of the fruit. There is no need to sterilize jars.
2. Place a pan of water on the stove; when the water boils, pour boiling water over our preparations for 40 minutes. Cover with lids that were previously kept in boiling water. When the bottle has cooled down and can be taken by hand, drain the water using a plastic lid with holes back into the pan. 3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour it into jars, trying to get pepper and bay leaves into each. Pour a tablespoon of vinegar essence into each bottle.
4. Seal with a metal lid and turn upside down. Wrap it up and leave until the preservation has cooled completely. This takes approximately a day.
Winter preparations are perfectly stored in a cool place, not necessarily in the cellar! Green tomatoes for the winter (recipe with step-by-step description)This is a very tasty snack that disappears at the speed of sound before the end of winter. Cold-salted green fruits turn out like barrel fruits, you just need to adhere to the required proportions. The recipe is very simple and does not require sterilization.
Ingredients:
Preparation: 1. Place dill umbrellas, horseradish leaves, cherries and currants at the bottom of a clean jar. We cut the garlic into slices and also send it to the jar, but not all of it, but half of the total amount. We also add peppercorns.
2. It is best to take tomatoes that are slightly browned; they turn out tastier, but the red fruits in this recipe are also very tasty. On each we make a cut crosswise, or lengthwise, but deep.
3. Fill the jar. If our green “friend” does not fit, cut it in half.
3. When the green tomatoes fill the jar to 1/3, add another leaf of horseradish, then fill the glass container to the top and add the remaining garlic.
4. Now it’s time to prepare the marinade.
Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything thoroughly until dissolved.
5. Fill the green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close it with a nylon lid and put it in a cold place - a cellar or refrigerator. After 1 -1.5 they will be ready to eat. This snack can be stored for a year.
The brine will immediately be cloudy, but over time the “dregs” will settle and it will lighten, and you will eat an amazing snack. The best recipe for canning with chili ketchupSpicy lovers hold this recipe in high esteem. The tomatoes have a spicy, spicy-sweet taste. This appetizer will be a chic addition to a side dish, and is also amazingly tasty with meat fried over a fire.
Required ingredients:
Cooking process: 1. Pour water into the pan in which we will prepare the marinade. Add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. Place on the stove and let it boil. 2. Then we sterilize the glass container in any way convenient for you.
3. We select tomatoes without flaws. In each, where the tail is attached, we make a puncture with a skewer or toothpick. To prevent tomatoes from bursting during sterilization.
4. Place dill, leaves at the bottom of the jar, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place tomatoes in a jar and fill with marinade. We seal hermetically with metal lids using a seaming key. 5. Take a large saucepan so that the canning can fit in it. Cover the bottom with a towel or napkin. We send filled jars there. Fill the shoulders with water and boil for 10 minutes. Next, turn it over, place it on a towel with the lid down and wrap it until it cools completely.
Preservation for the winter is ready! We prepare tomatoes with citric acid in 3-liter jars for the winterThis is a simple and quick recipe for great tomatoes. They are incredibly tasty. They eat everything and immediately wash it down with brine, because it’s excellent too. This recipe is held in special esteem in our family. Yes, not only in the family, but also in our surroundings, who tried this yummy. And for those who should not eat vinegar, this is a godsend, because it is replaced with citric acid.
List of required ingredients (calculated for a 3-liter jar):
Cooking method: 1. Before starting harvesting, we prepare tomatoes as usual - select small whole fruits, without damage, of approximately the same size. Peel the carrots. We clean the sweet peppers from seeds and stalks and wash them together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize them in a way convenient for you, be it an oven, microwave or over steam (over a kettle/pan+colander or double boiler). 2. At the bottom of each bottle we place a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, and a sprig of parsley. 3. Place tomatoes in jars. Don't forget to pierce it deeper with a toothpick or needle.
4. Add carrots cut into circles or cubes with stripes of sweet pepper.
4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put the brine water on the stove. When the water boils, add salt, granulated sugar and citric acid, let it boil a little. Drain the infused water from the jars and fill with brine. 5. Roll up the lids on the jars and put them in a far corner so they don’t get in the way. Wrap in a warm blanket until the preservation has cooled completely. Then we put it in the cellar.
In winter we enjoy fragrant tomatoes! Video on how to cover the most delicious “tomatoes in the snow” with garlicAnother hit of tomato preparations! Delicious sweet and spicy tomatoes will not leave anyone indifferent, they are eaten first! And if you have guests, get ready to share the recipe. Ingredients for 1 liter jar:
Marinade for one liter of water(per liter jar about 400-500 ml of marinade):
Surprise your loved ones with a delicious preparation in winter! The most delicious recipe for tomatoes in tomato juice without vinegar and sterilizationEasy to prepare recipe, amazing tomato taste. Tomato juice can be used in cooking. The recipe has been tested for decades.
Ingredients for 5 1.5 liter jars:
Cooking method: 1. Add salt to taste to the prepared boiling tomato juice and mix well.
2. Pour boiling water over the lids.
3. Place the tomatoes in jars. Pour boiling water, close the lids and leave for 10 minutes.
4. Place a plastic lid with holes on the jar and drain the water.
5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.
6. Use a key to tighten the lids.
In winter, we enjoy the gifts of summer! A delicious recipe for canned cherry tomatoesCherry is a very tasty and beautiful fruit. A preparation of these mini tomatoes will become a bright table decoration. And ardent lovers of pickles will appreciate this recipe.
Ingredients:
Marinade for 1 liter jar:
Cooking method: 1. Place spices at the bottom of a clean, sterilized jar: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes. 2. Pour boiled water over the tomatoes and leave for 15 - 30 minutes.
3. While our mini tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into the pan. Add sugar and salt, then place the pan on the stove and bring the marinade to a boil.
4. Drain the infused water from the liter jar using a nylon lid with holes. Next, pour a teaspoon of vinegar directly into the jar.
5. Pour boiling brine up to the neck of the jar so that it completely covers the mini-fruits (cherries).
6. Seal with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I keep them wonderfully at room temperature! This concludes my selection. I hope that you liked it and you will find the most delicious ideas for preparations! Which will delight you and your family during the cold season! After all, as my grandmother said: “Winter will ask what you did in the summer?” For comments and reposts of the article on social media. special thanks to the network. And I wish you that all your preparations turn out great! Good afternoon dear friends! Today we will continue the topic of conservation. We will prepare tomatoes in our own juice. We will use the juice from our tomatoes to make delicious preparations for the winter. Preparing tomatoes in their own juice for the winter is especially popular. In winter, how delicious it is to open a jar of tomatoes during lunch. This delicious preparation will be an excellent addition to various dishes. These tomatoes will appeal to both adults and children. Also on our na-bludce you will find other recipes for preparations for your winter table:, Menu: Tomatoes in their own juice for the winter without sterilization and without vinegarIngredients:
Preparation: 1. Wash the jars in advance, sterilize them, boil the lids for 3 - 5 minutes. 2. We sort and wash the tomatoes. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the remaining medium-sized tomatoes, which we will use to fill the jars, we cut off the stems. 3. The first thing we will do is make juice. Large, fleshy tomatoes must be pierced and poured with boiling water to remove the skin. Cut the tomatoes and grind them using a meat grinder or juicer. Then rub the mass through a sieve.
4. Now we will prepare the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. A liter jar of tomatoes takes approximately 0.5 liters of tomato juice. 5. Place the pan with tomato juice on the stove. From the moment it boils, it should boil for 5 minutes. Stir constantly to prevent foam from forming. With constant stirring it disappears. 7. Cover with metal lids and leave them alone to warm up for 10 minutes. 8. While our jars are warming up, let’s start filling (tomato juice). The jars are warming up, and we go to the stove to make juice. Our filling should boil for 10 minutes. We don’t remove the foam, we just stir it. Now we're going to our jars and pouring tomato juice. 9. 10 minutes have passed. Let's return again to our banks. We put on a convenient lid to drain the water. 10. We pour out the water; we won’t need it anymore.
11. Pour hot tomato juice over our tomatoes. We can adjust the salt and sugar in tomato juice ourselves to our taste. You can even roll it up without salt and sugar. This option is also possible. Due to their acidity, tomatoes will stand very well. 12. After pouring the tomatoes, immediately roll up the jars. 13. As soon as we have rolled up, the jars must be turned over and wrapped in a blanket until they cool completely. Our recipe contains no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, even small children can eat them. Good luck with your preparations. Tomatoes in their own juice in slices - a simple recipe with sterilizationFor this preparation you will need 1 liter jars. We do not twist these tomatoes, we do not squeeze out the juice. Due to the fact that the tomato slices are sterilized, the tomatoes produce juice. You can simply eat them, use them for borscht, in solyanka, or anywhere. This preparation can be used wherever tomatoes are required. It is universal. This preparation comes to our rescue, since there is no need to freeze tomatoes. Ingredients:
Preparation: At the bottom of the jar put 5-6 peppercorns, 2 allspice peas (optional), 1 bay leaf
Let's start cutting the tomatoes, remove all the bumps, the core and cut the tomato slices; there is no need to chop this preparation. We put our tomatoes in jars, shake them so that the tomatoes fit tightly and there are no empty spaces. In each jar we put 1 tbsp. spoon with a slide of granulated sugar, 1 tbsp. spoon (without a slide) of coarse salt. and on the tip of a knife, citric acid, in order to be on the safe side, so that our tomatoes do not explode; whoever stores the preparations at home in the apartment. Cover the jars with clean lids and send them to be sterilized. Bring the water for sterilization to a boil. You need to put something on the bottom. When the water boils, you need to take a little hot water and add cold water when we place the jars so that they do not burst. Let's set our jars to be sterilized. We put them on gradually, we don’t put them on suddenly so that they don’t burst. You can add a little water. Sterilization time is different for all jars. Cover everything with a lid and leave to sterilize.
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