Tomatoes for the winter is a classic recipe. How to close tomatoes for the winter in liter jars

Top 10 delicious recipes canned tomatoes!

1. TOMATOES "LICK YOUR FINGERS"

Compound

3 kg of tomatoes,

200 g greens

1 head of garlic

100 g of onions.

Marinade:

3 liters of water, 2 tablespoons of salt,

9 tablespoons of sugar, 2-3 pcs. bay leaf,

3 pcs. peppercorns, 1 cup 9% vinegar.

Cooking

Tomatoes, wash. Steam the jar, put chopped greens (dill, parsley, cherry leaf), garlic on the bottom, pour 3 tablespoons vegetable oil, then lay the tomatoes, onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour tomatoes with not very hot marinade and sterilize for 15 minutes. Banks roll up.

2. "Drunken Tomatoes."

Compound

For marinade:

For 7 glasses of water - 2 tablespoons of salt,

4 tbsp sugar

3 bay leaves,

2 cloves of garlic

10 black peppercorns,

5 cloves,

1 tbsp 9% vinegar,

A pinch of red pepper, 1 tablespoon of vodka.

Cooking

Wash red and brown medium-sized tomatoes and place in a 3-liter jar. Prepare marinade and pour boiling tomatoes over. Cover with boiled lids and sterilize for 15-20 minutes, then roll up and turn upside down to cool. Banks keep well even at room temperature. Tomatoes are very tasty and pickle too.

3. Kuznetsovski Tomatoes.

In a 3-liter jar, lay the tomatoes in rows and 1 sweet bell pepper cut into 6 parts. Do not add any other seasonings. Pour in boiling water. Keep covered until cool for 20 minutes. Then drain the water into a saucepan, add to it (based on one 3-liter jar) 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar.

Bring the solution to a boil, pour into jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes harvested in this way are sweet, tasty and store very well.

4. Spicy Tomatoes.

We put red tomatoes in a sterilized 3-liter jar. Without everything!

Pour boiling water and leave until the marinade is prepared.

Preparing the marinade:

For 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade boils - we drain the water from the jar. On top of the tomatoes, put 1 tablespoon with the top of grated garlic and pour boiling marinade. Vinegar can be poured (1 teaspoon), or you can not pour it. Roll up, cover with a blanket for the night.

5. Cherries are delicious

Wash the tomatoes, sterilize the jars, boil the lids for 5-10 minutes.

At the bottom of the jar (1l) put bay leaf-3-5pcs, black peppercorns 5-6pcs, 5-6pcs, garlic (1 tooth, cut into 4 parts). Bulgarian pepper, optionally chopped. into 4 parts. A sprig of parsley.

Put tomatoes in a jar, pour boiling water for 5 minutes. Then drain the water into a saucepan, boil, add, based on 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar.

Pour tomatoes with marinade, roll up, wrap with a blanket.

6. Mom's tomatoes

In a clean and dry 3-liter jar, put red tomatoes (split each with a fork) and 1 bell pepper, cut into 4-6 slices.

Pour boiling water, let cool for 15-20 minutes.

Then drain the water into the pan, add to it (based on a 3-liter jar):

150gr. sugar (5 tablespoons)

60gr. salt (2 tablespoons)

2 tablespoons 9% vinegar.

Bring the solution to a boil, pour into jars to the top and roll up without sterilizing.

Cover with a warm blanket until completely cool.

7. Tomatoes without vinegar

Based on a 3 liter jar:

5 st. l. sugar with a slide, 2 tbsp. l. salt without a slide, 1 teaspoon of citric acid, peas, cloves, cinnamon pieces.

Pour boiling water, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water again and roll up. Tomatoes are sweetish and not spicy at all. You can't even smell the acid. Very good for those who don't like vinegar. Very unexpected - add cinnamon.

8. One-day tomatoes "Dream"

They are quick, easy, and the results are amazing. Tomatoes are blanched, peeled and placed in a saucepan, then a layer of chopped dill is sprinkled on them and garlic is squeezed out.

Small pickled tomatoes are a very beautiful preparation for the winter. Another advantage is that small jars can be used to preserve small tomatoes. Salads and sandwiches are decorated with small tomatoes. Bulgarian pepper and mustard seeds will add flavor to our winter harvest, with a detailed step-by-step recipe, you can easily prepare this preservation.

Taste Info Tomatoes for the winter

Ingredients

small tomatoes - 900 g;
garlic - 2 cloves;
bay leaf - 3 pcs.;
sweet pepper - 1/2 pc.;
sugar - 2 tbsp. l. (without a slide);
peppercorns - 9 pcs.;
salt - 1 tbsp. l. (without slide);
vinegar 9% - 3 tsp;
mustard seeds - 1.5 tsp;
parsley - to taste.

Time: 50 min.
Servings: 3 pint jars.

How to cook pickled small tomatoes with mustard seeds for the winter

Canning jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and boil the lids with which I will seal the preservation for several minutes in water.

On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stem.

At the bottom of the jar I put peeled and chopped garlic. One large clove of garlic is enough for three half-liter jars.

I wash the sweet bell pepper, cut it in half, cut it out and discard the seeds.

I put prepared small tomatoes up to half the jar. I put sliced \u200b\u200bpieces of sweet pepper, parsley sprigs, bay leaf on tomatoes.

I report the tomatoes to the top of the cans. I spread slices of pepper and parsley sprigs on top of the tomatoes so that a stream of hot marinade does not fall on the tomatoes when pouring jars. When pouring boiling water directly on tomatoes, the skins of the tomatoes may burst. Now I measure out how much water I need for the marinade. I pour clean water into jars with tomatoes, and then pour it into a saucepan. I add 50 ml of water in a saucepan to the water poured from the cans of tomatoes. I put a pot of water on the fire, and then bring the water to a boil. Then I pour this boiled hot water tomatoes in jars, I cover the jars with lids. Covering the jars with a towel, leave for 10 minutes with hot water. After I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during the boil), bring everything to a boil again. When the water in the pan boils for a couple of minutes, I pour it back into jars with tomatoes for 15 minutes. Also, as for the first time, I cover the jars with lids and a towel.

For the third filling, I prepare the marinade. This time, pouring water from jars of tomatoes into a saucepan, add granulated sugar and salt according to the recipe and 50 ml of water to the water.

I pour vinegar into jars at the rate of 2 tbsp. spoons of 9% vinegar for each three-liter jar. Thus, I pour one teaspoon of vinegar into each half-liter jar. Then I pour 1/2 tsp into each jar. mustard seeds.

When the marinade boils for 2-3 minutes, pour the hot marinade into jars with tomatoes, hermetically cork. I turn the rolled up jars of tomatoes over and put them on their necks, wrap them with a blanket for the night.

Canned small tomatoes closed in this way are stored at normal room temperature.

If you are from a Slavic culture, you are probably already familiar with the taste of pickled (canned) tomatoes. There are many pickling recipes and they differ not only in the use of various spices, but also in the use of fruits of various varieties and different degrees of maturity.

Jars with beautiful, fragrant tomatoes remind us of a warm, colorful summer in winter and become a wonderful addition to any festive and everyday dishes.

In order to pickle tomatoes for the winter, it is necessary to choose only the highest quality, beautiful, elastic and undamaged fruits. Another important feature is the size of the tomatoes. They should be almost the same.

Delicious pickled cherry tomatoes for the winter

Almost every hostess tries to close as much as possible for the winter. delicious pickles to pamper yourself and your loved ones with the taste of summer in winter. If you want to preserve tomatoes at home, but do not know how to do it, I bring to your attention a very tasty and uncomplicated recipe. Now you will have good opportunity save tomatoes for the winter.

Ingredients for three 1.5 liter jars:

Cherry tomatoes - 3 kg.
Bulgarian pepper - 2 pcs.
Onion - 2 pcs.
Garlic - 3-4 cloves (large)
Bay leaf - 3-6 pcs.
Chili pepper - 1 pc.
Black pepper (peas) - 10-12 pcs.
Allspice - 6-9 pcs.
Vinegar 9% - 6 tbsp. l.
Salt - 3 tbsp. l.
Sugar - 6 tbsp. l.
Umbrella dill - 9 pcs.
Currant leaves - 12 pcs.
Cherry leaves - 9 pcs.
Horseradish leaves - 3 pcs.

Marinade for a 1.5-liter jar of tomatoes:

Sugar - 2 tbsp. l.
Salt - 0.75 tbsp. l. (without slide)
Vinegar 9% - 2 tbsp. l.

Marinade for a 3-liter jar of tomatoes:

Sugar - 4 tbsp. l.
Salt - 1.5 tbsp. l.
Vinegar 9% - 4 tbsp. l.

Cooking:

This recipe uses cherry tomatoes, but you can use any other variety. The main thing is that the sizes of the tomatoes are approximately the same.

1. First of all, wash the jars with baking soda and dry them. At the bottom of each jar we put dill umbrellas, chopped cloves of garlic, onion, cut into half rings, a small piece of chili pepper (without seeds, otherwise the tomatoes will be very bitter), bay leaves, currant leaves, cherries and horseradish, allspice and black.

It is not necessary to sterilize jars, as we will fill them with boiling water.

2. Next, we have tomatoes in turn. Before we start putting them in jars, we need to make a few pricks with a toothpick at the stalk of each fruit. This method allows you to keep the tomatoes whole, the skin does not burst. We do not fill the jar completely, as we need a place for pepper and herbs.

3. Now we cut the bell pepper into strips and lay them along each jar in a circle. On top we put one more dill umbrella and a couple of currant leaves.

If there is room left in the jars, fill it with tomatoes, because in the process of harvesting, they will settle.

4. Now you need to fill the jars with boiling water. It is necessary to ensure that water gets on the tomatoes, otherwise the jar will burst. We cover the jars with boiled lids and leave it for 10-15 minutes.

5. Then drain the water back into the pan. Next, we will prepare the marinade from this water. To do this, add here 6 tbsp. l. sugar, 3 tbsp. l. salt without a slide and bring to a boil.

6. Before pouring the boiled marinade into jars, add 2 tbsp to each. l. 9% vinegar. We close it tightly with metal lids, turn it upside down and wrap it with a warm blanket.

You can also add a pinch of cinnamon if you like. Tomatoes are beautiful, fragrant and very tasty. Enjoy your meal!

Tomatoes "in the snow" with garlic and vinegar without sterilization - recipe for 1 liter jar

Such interesting name This preparation is explained simply: the role of “snow” is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly, because you do not have to spend a lot of time sterilizing. I recommend paying attention to this recipe for all fans of the original tomato blanks.

Ingredients per liter jar:

Tomatoes - 400-500 gr.
Garlic (chopped) - 2 tsp
Peppercorns - 3 pcs.
Mustard (in grains) - 0.5 tsp.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.
Vinegar 9% - 2 tbsp. l.

Cooking:

1. Put the tomatoes in clean jars and pour boiling water over them. Cover with boiled lids and leave for 10-15 minutes.

2. Then drain the water into a saucepan, add salt, sugar and bring to a boil. Before pouring the marinade over the tomatoes again, add chopped garlic, mustard, peppercorns and vinegar to each jar. We roll up the jars, turn them upside down, cover with a warm blanket and leave it like that until it cools completely.

How to prepare tomatoes in 3 liter jars for storage in an apartment

If you live in an apartment and think about how best to prepare tomatoes for the winter: pickle or pickle, pickling is better. Such tomatoes are perfectly stored in the apartment all winter, if left.

Ingredients for a 3 liter jar:

Tomatoes
Salt - 3 tbsp. l.
Sugar - 5 tbsp. l.
Vinegar 9% 3 tbsp. l.
Umbrella dill - 2-3 pcs.
Bay leaf - 2 pcs.
Horseradish root - 50 gr.
Garlic - 2-3 cloves

Cooking:

1. First of all, we sterilize a clean jar, wash and cut the tomatoes in half (cut off the stalks), clean and chop the garlic and horseradish root. At the bottom of the jar we put dill, bay leaf, garlic cloves cut in half and chopped horseradish root. Next, lay the tomatoes cut side down.

2. Wash the lid and keep it in boiling water for 5 minutes. Pour 1.5 liters of water into a saucepan and bring to a boil.

3. When the water boils, add sugar, salt to it and boil for a couple of minutes about the complete dissolution of the bulk.

4. Then pour vinegar into a jar of tomatoes and a thin stream of marinade so that the jar does not burst. We cover our glass container with a lid.

5. Pour into a tall saucepan cold water, put a piece of cloth on the bottom so that the jar does not burst and carefully put the jar. Bring the water in a saucepan to a boil, reduce the heat and leave to sterilize for 15 minutes. We take out the jar from the pan, add the brine to the top, cover with a lid and roll up.

6. Turn the neck down and leave to cool completely. Such tomatoes can be safely stored in the apartment.

Tomatoes "Royal" canned for the winter

From year to year, diligent housewives turn home canning into art, replenishing their cookbooks. I would like to offer you one more good recipe fragrant, tender and sweet tomatoes, which will always come in handy in winter. Their gourmets appreciate and love for their piquant, unusual taste. The ratio of ingredients is indicated for a 3 liter jar.

Ingredients:

Small tomatoes - how much will settle in a jar
Carnation buds - 3-4 pcs.
Allspice - 4 peas
Umbrella dill - 3 sprigs
Hot pepper - a ring about 5 mm.
Bay leaf - 2 pcs.
Bulgarian pepper - 1 pc.
Salt - 2 tbsp. l.
Sugar - 1/2 tbsp.
Vinegar 9% - 50 gr.
Garlic - 1 medium head

Cooking:

1. We select tomatoes that are even in shape for canning. We wash them thoroughly and pierce them with a sharp toothpick at the stem so that they do not burst from hot water.

2. In a prepared, sterilized jar at the bottom, place green bell pepper, clove buds, dill, allspice peas and hot pepper rings. We carefully lay the fruits, pour boiling water. Leave the workpiece to cool so that the water becomes warm.

3. Having endured the time, pour the liquid from the jar into the pan, add salt and sugar to it, and garlic and vinegar, cut into pieces, into the jar. As soon as the brine boils, immediately pour the tomatoes over it in a thin stream. We roll up the pickle and place it under the covers so that the cooling process takes place gradually.

Green tomatoes "Lick your fingers" in jars

Canned tomatoes according to this recipe are sweet and sour, crispy and tasty. They are perfect as a separate appetizer or salad with greens with potatoes or meat.

Ingredients:

Green tomatoes - 1.3 kg
Garlic - 8 cloves
Cloves - 4 buds
Black peppercorns - 10 pcs.
Sweet pea pepper - 10 pcs.
Mustard seeds - 1 tsp
Bay leaf - 2 pcs.
Water - 750 ml.
Salt - 1 tbsp. l.
Sugar - 3 tbsp. l.
Table vinegar - 100 ml.
Parsley - 5 sprigs
Dill - 5 sprigs

Pickled tomatoes with citric acid

If you don't like to spend a lot of time on canning, then this wonderful appetizer of pickled tomatoes with citric acid and basil will suit you. The whole harvesting process takes a minimum of time and you will have delicious pickled tomatoes in a jar.

Ingredients for a 1.5 liter jar:

Tomatoes (Cherry and Yellow Plum)
Purple basil - 1 sprig
Bay leaf - 1 pc.
Allspice (peas) - 2-3 pcs.
Carnation (bud) - 2 pcs.
Citric acid - 0.5 tsp.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.

Cooking:

1. Place basil, bay leaf and allspice on the bottom of a clean, sterilized jar. Next, fill the jar with tomatoes.

2. After we put the tomatoes in the jar to the brim, pour boiling water over them. Cover with a lid and let stand for 15-20 minutes until cool.

3. After the time has elapsed, drain the water from the can into the pan. Add sugar (2 tablespoons), salt (1 tablespoon without a slide) and citric acid (0.5 tsp). We put the saucepan on the fire, bring to a boil and let it boil for 1-2 minutes so that the spices dissolve. Then pour the marinade into a jar of tomatoes. We cover with a lid and roll it up. We turn the glass container upside down, cover and leave it like that until it cools completely.

Cooking pickled tomatoes with vegetable oil and onions

This recipe for pickled tomatoes will not only diversify your preparations for the winter, but will also delight your eyes and taste sensations. Tomatoes are so tasty that you will lick your fingers.

Ingredients:

Red tomatoes - 1.5 kg.
Dill and parsley greens
Bay leaf - 3 pcs.
Black peppercorns - 9 pcs.
Garlic - 3 cloves
Onion - 5 pcs.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Vegetable oil - 1.5 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Liter jars - 3 pcs.

Cooking:

1. First, prepare the jars, they need to be washed well, poured over with boiling water and dried on a clean towel. Peel and cut the onion into rings. At the bottom of dry jars we spread parsley and dill, a clove of garlic for each jar and one bay leaf and black peppercorns for three things.

2. Now we lay clean, dried tomatoes and onion rings in layers.

If the tomatoes are large, they can be cut in half or quarters.

3. Put 1.5 liters of water on the fire and bring to a boil. Carefully pour into jars so that the jars do not burst. Pour boiling water over the lids for five minutes. We cover the jars with clean, heated lids and leave for ten minutes. The remaining water in the pan is no longer needed.

4. After 10 minutes, pour the water from the cans into the pan. Bring to a boil and once again pour into jars, leave them for 10 minutes. After the allotted time, pour the water from the cans into the pan, add salt (1 tablespoon) and sugar (two tablespoons), bring to a boil. Remove from heat, pour 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. Banks are twisted with lids or rolled up.

5. Turn them upside down and cover with a blanket until they cool completely. Pickled tomatoes are ready!

Sweet tomatoes with carrot tops

This recipe for harvesting tomatoes differs from the usual ones in that only carrot tops are added from seasonings. It gives the tomatoes a special taste. The marinated appetizer turns out to be moderately salty, moderately sweet, and most importantly, very tasty.

Delicious and quick pickled snack recipe with aspirin

This pickled tomato recipe is the fastest ever. Just pour boiling water over the tomatoes and roll them up. Tomatoes are obtained as barrel and very tasty.

Tomatoes
Garlic
peppercorns
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar - 50 ml.
Aspirin - 3 tablets

Cooking:

At the bottom of a sterilized jar we put a washed and dried horseradish leaf, clean and dry tomatoes, peppercorns, garlic cloves, salt, sugar, vinegar and crushed aspirin tablets. Pour boiling water over everything, cover with a lid and roll up. Turn the jar upside down, cover with a blanket and leave it like that for a day.

Pickled Tomatoes with Honey and Onions

Highly interesting recipe sweet tomatoes, in which the unusual combination of sweetness and bitterness can be bewildering. But doubt will be dispelled as soon as you eat them for the first time and in the next harvesting season you will definitely return to this peculiar recipe.

Ingredients for three jars of 0.5 liters:

Tomatoes - 500-600 gr .. (depending on the tomato)
Onion - 1-2 pcs.
Garlic - 1-3 cloves
Bay leaf - 1-3 pcs.
Black peppercorns - 9 pcs.

For 1 liter of brine:

Salt - 4 tsp
Apple cider vinegar - 4 tsp
Honey - 4 tbsp. l.

Cooking process:

Before you start harvesting, make sure that the tomatoes are at room temperature. If you keep them cold, they will burst.

1. First of all, we need to wash, dry and chop the tomatoes with a toothpick at the stem. Peel and cut the onion into rings.

2. In clean, steamed containers, put chopped garlic, black pepper and bay leaf. Then we lay small tomatoes and onion rings in layers. Fill with boiling water, cover with sterilized lids and leave for 10 minutes.

2. Drain the water from the cans into the pan and add salt to it. Put on fire and bring to a boil. As soon as the solution boils, add honey, vinegar to it and mix. Fill them with prepared tomatoes in a jar. We close the jars tightly or roll them up with a key, turn them upside down, cover and leave it like that until it cools completely.

A refrigerator or a cool cellar is suitable for storing canned tomatoes.

Pickling tomatoes for the winter with mustard seeds

Tomatoes according to this recipe are very tasty with a piquant flavor that mustard gives. It can be served as a separate appetizer or as an addition to the second course.

Ingredients for a 3 liter jar:

Tomatoes
Bulgarian pepper - 1 pc.
Carrots - 4-5 pcs. (shallow)
Garlic - 2-3 cloves
Dill umbrellas - 3-4 pcs.
Currant leaves - 3-4 pcs.
Bay leaf - 4 pcs.
Black pepper (peas) - 6-8 pcs.
Mustard (seeds) - 1 des. l.
Citric acid - 1/3 dec. l.

Brine for 1 liter of water:

Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.

Cooking:

1. At the bottom of a clean and dry jar we put currant leaves, bay leaves, dill umbrellas, tomatoes, carrots, and on top we leave a place for sliced pepper, dill umbrellas, and bay leaf.

2. Fill the contents of the jars with boiling water, cover with boiled lids and leave for 30 minutes.

3. After the specified time, drain the water into the pan and prepare the brine. To do this, add salt, sugar and bring to a boil. Before pouring the marinade into a jar, add citric acid, mustard seeds and black pepper to it. Cover with a lid and send to sterilize in a water bath for 10 minutes. Then we take out the jar and roll it up. Turn upside down, cover and leave to cool completely.

After you've finished canning the tomatoes, let the jars stand untouched for 30 days before opening the jar. During this time, the tomatoes will be saturated and enriched with the aromas of spices and herbs. They go great with any potato dish (especially fried potatoes), any pasta dish, plov, meat dish, etc.

I wish you great preparations and let me know what you think of the recipes that I shared with you today. I'd love to hear about your canning experience.

Every real housewife should know the secrets of how to cook a tomato for the winter, because for such a preparation you need to choose special tomatoes, and in addition, spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Consider the principles of choosing tomatoes for juice, recommendations for their preparation and the best proven sauce recipes for the winter.

How to choose tomatoes for cooking

There are few selection rules. they are simple, but the result depends on their observance. So, let's begin:

Depending on what consistency of juice is desired, it is worth choosing varieties of tomatoes. If you take the Bull's Heart variety, then the drink for the winter will turn out to be very thick, rich. And the variety of tomatoes "Tsar Bell" will give a lot of water, so the juice will be liquid, like apple juice.
Even the most ripe vegetables are suitable for cooking tomatoes. Slightly soft, flattened, overripe will also be ideal for sauces.
Green fruits of tomatoes should not be taken for juice, as they will spoil the color of the workpiece, its taste. Unripe vegetables do not provide much water, so their use is also not advisable.
The format of the tomatoes for juicing does not matter. It can be small cherry tomatoes, medium cream or large fruits. Anyway, when cooking, they will be cut into pieces.
Tomatoes grown under the open sun in the beds are considered ideal for making tomato juice. Fruits that ripen in greenhouses do not have a large volume of water for such a preparation and have a noticeable sourness.

In what bowl to cook a tomato

A caring hostess will definitely ask herself the question: is it possible to cook a tomato in an aluminum pan? There is no definite answer here: if dishes made of such material are used for 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. In an iron saucepan, enameled, cast iron, no chemical processes do not occur, so they are recommended for cooking tomatoes. Here is a list of utensils that may be needed for cooking tomatoes:

Juicer for quickly detaching the pulp and veins of tomatoes from the juice.
Saucepan or large deep bowl for boiling juice.
Colander or sieve (for straining the sauce after cooking, if the juicer was not used before).
Storage containers (jars with twists or tin lids).
A scoop or a large mug for pouring tomato juice into jars.
Seaming key (if classic tin can lids are used).

How long to cook the sauce for the winter

To understand how many minutes you need to boil the juice until ready, it is worth analyzing the entire cooking process. If the heat treatment will be carried out with vegetables for the first time, then it can last up to 1 hour, but in the classic versions, after boiling, you must wait 5-15 minutes and pour the juice into jars. If cooking takes place a second time (in the first stage, pieces of tomatoes were boiled, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and arrange it in containers.

Recipes for making tomato paste at home with photos

To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of obtaining juice, but also in the additives that are put into the drink or sauce. Consider some classic recipes and unusual ways cooking tomatoes for the winter. All the options considered are proven, so they are easy to use on their own even for beginners.

Pasta from tomatoes on the stove

If you do not use a juicer to prepare tomato juice, then the process will take a little time, but you will not have to wash a lot of dishes and waste electricity. The task is to cut the vegetables into large pieces, boil a little and rub through a sieve. This method helps to get a thick tomato with a small amount of grains and pulp. Consider a simple proven recipe for a dish.

Ingredients:

Ripe red tomatoes - 2 kg.
Sweet red pepper - 2-3 pcs.
Salt, sugar - according to the varieties of tomatoes and taste preferences.
Black peppercorns, bay leaf.

Cooking:

Rinse all tomatoes under running water, remove excess water from them.
Do the same with pepper.
In a large (preferably cast-iron) container, cut the fruits of tomatoes into large pieces, while cutting out the roots and veins.
Together with tomatoes, cut into small pieces Bell pepper fleshy varieties.
Put the dishes with chopped vegetables on the stove on a small fire, and when a little liquid appears at the bottom, the power of the burner needs to be increased.
After the fruits boil for up to 5 minutes, they must be set aside, cooled to room temperature.
Rub the boiled tomatoes and peppers through a sieve or colander, crushing them with a spoon or silicone spatula. Excess skins, veins should be removed.
The resulting paste must be salted, add sugar, spices and be sure to have a few sheets of bay pepper. Put it all on the stove, boil for 3-5 minutes, then pour into jars, roll up the lids.
This is stored tomato paste 1 to 5 years in a cool, dark place.

Homemade tomato for the winter as fresh

There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. To make homemade tomato juice as fresh as possible, you need to add a minimum of spices and additional vegetables to it, but to increase the shelf life, it is worth doing a good heat treatment. Consider quick recipe such a blank.

Ingredients:

Red tomatoes of fleshy varieties - 3 kg.
Parsley, dill - a few fresh sprigs.
Salt, pepper, white sugar - according to taste preferences.

Cooking:

Wash vegetables and herbs thoroughly.
Dry them in a colander or with paper towels.
Cut out the inner stem of the tomatoes and run the vegetables through a juicer.
Drain all the juice obtained into a large enameled container.
Put the liquid on the stove and bring to a boil.
Add sugar, salt, ground pepper, constantly tasting the future dish. You should not put a lot of spices, this will enhance the taste, but it will lose its naturalness.
Put the parsley leaves, dill into the boiling liquid.
Boil the juice until the sugar finishes melting. The total amount of time the tomato boils should be about 20-25 minutes.
Pour the liquid into sterilized jars, roll up the tin lids very tightly.

Pepper bulgarian tomato without sterilization

Sweet bell peppers are often added to tomato juice. This addition gives an unusual taste and makes the consistency thicker. Peppers are allowed to be cut into pieces, whole or grated through a grater, blender. Consider a simple recipe for tomato juice with other vegetables and fruits, which all households and guests will certainly appreciate.

Ingredients:

Red, yellow tomatoes - a total of 3 kg.
Bulgarian pepper - 1.5 kg.
Plum with a well-separated stone - 0.5 kg.
Sour apples - 300 g.
Sugar, salt - according to tastes.

Cooking:

Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain excess water.
Peel the pepper from the core, cut into quarters, put in a large cauldron, where the whole dish will be prepared.
Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
Immediately put a little salt, sugar, if you want - spices in the cauldron.
Bring the tomato juice to a boil, stir it, try it.
Adjust the dish according to your own taste sensations (add salt, sugar, apple cider vinegar).
Boil the tomato for 5-10 minutes and pour into glass jars. Bon appetit in winter!

tomato juice recipe

A good hostess knows that it takes a long time to make juice from tomatoes. But how to cook tomatoes for the winter using new kitchen appliances? Such devices allow you to simplify the cooking process and even reduce the time to create an excellent dish. Consider step by step recipes tomato juice in a slow cooker and pressure cooker for harvesting for the winter.

In a slow cooker

To quickly prepare delicious tomato juice at home, you should use a slow cooker. This popular device will help you by offering not to stand at the stove for a long time, but to start the technique and go somewhere on your own questions. In addition, there is no risk that the contents of the saucepan will leak out, boil away or burn. Here is an excellent recipe for rich tomato juice in a slow cooker.

Ingredients:

Cherry tomatoes or other small varieties of tomatoes - 2 kg.
Ripe pear - 300 g.
Sour apple - 300 g.
Cloves, cinnamon, black, allspice, salt, sugar - according to taste.

Preparation of tomato juice in a slow cooker:

Wash all fruits and vegetables.
Separate the extra parts from them: ponytails, veins, bones, core.
Using a juicer, chop tomatoes, pears, apples.
Pour the resulting juice into the multicooker bowl, add spices.
Turn on the "Cooking" mode for 30 minutes and wait for cooking.
In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
When the slow cooker announces the end of the program, tomato juice should be poured into containers and tightly closed.

In a double boiler

The main plus of a double boiler is that it allows you not only to quickly cook food, but to do it, while preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or another product cooked in a double boiler has the best taste, it is most useful for the body. Let's talk about the perfect tomato recipe.

Ingredients:

Red tomatoes - 2.5 kg.
Yellow tomatoes - 0.5 kg.
Tomatoes "Black Prince" - 0.5 kg.
Parsley, dill, basil.
Salt, sugar and pepper - according to taste preferences.

Cooking:

Wash and dry all vegetables and herbs.
Remove the ends from the tomatoes, cut each of them into 2 parts.
Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
Add greens to the liquid.
Put everything in a double boiler and bring to a boil.
Remove from heat, open the lid, put the spices.
Boil the juice in a double boiler for another 5 minutes and pour into jars.

Video recipe: how to spin a tomato for the winter

So that beginners have no questions about creating the perfect tomato dish, they should watch the training videos. In such materials, famous and popular culinary experts advise on how to choose the right vegetables, how to process them and what to add to the juice. Here is a short video that demonstrates the correct approaches to spinning tomatoes for the winter.

If you have your household plot, then you are probably familiar with a rich harvest of tomatoes. Every summer resident sooner or later faces the question of where to put all the collected tomatoes ?! What remains after summer salads and fresh tasting can be used for delicious winter preparations. Salted tomatoes, salads and marinades from them are always in great demand on the table. Especially during a period of acute shortage of vitamins and the sun.

To stand as long as possible and turn out very tasty, you need to follow the recipes with the prescribed proportions and combinations. There are several secrets to the successful preservation of these vegetables. Right now we will prepare delicious tomato salads for the winter and reveal the most necessary actions for their preparation.

1. Tomato salad with bell pepper for the winter - You will lick your fingers

A very tasty and easy-to-prepare preparation for the winter of tomatoes and sweet peppers will be a great addition to winter meals. Such a sunny jar will cheer you up and charge you with summer energy even on the gloomiest day.

Ingredients:

one and a half kilograms of elastic tomatoes;
1 head of onion;
1 sweet pepper;
50 ml vegetable oil;
1 small bunch of dill;
2 tablespoons of granulated sugar;
1 full tablespoon of coarse salt;
20 grams of nine percent vinegar.

All ingredients are available, especially during the harvest season.

Cooking steps:

Let's start, as expected, with washing vegetables and peeling them. In a tomato, you need to carefully cut the crust from the tail. Peel the inside of the peppers. Clean the onion from the husk.

1. Cut the tomatoes into neat slices. If your fruits are small, you can cut them into 4-6 pieces. Larger tomatoes can be cut more generously. The main thing is that the slices are neat, beautiful and would easily fit in the mouth.

2. Cut the onion into half rings or into a quarter of a circle. It is better to use a red sweet variety for this.

4. Pepper pulp also cut into neat pieces or strips.

5. Chop the dill as much as possible with a knife.

6. Put all the vegetables in a non-metallic, enamel or plastic dish and season with the remaining ingredients. Mix everything thoroughly with two spatulas. Cover with a lid or a flat dish and leave directly on the table for 1 hour to infuse.

While the tomatoes are saturated with pickling juice, prepare jars for laying out the salad. They need to be washed with a solution of soda and sterilized in the oven (microwave or steamed). Covers for them must be boiled for 10-15 minutes over medium heat.

7. Now the vegetables have released fragrant juice and have changed a little in appearance. First, the vegetables need to be evenly distributed over the jars, and then pour the brine equally. Cover with lids.

8. Put all the cans in the pan and pour water so that its level reaches the “shoulders” of the cans. Set on the stove and boil for 20 minutes from the moment of boiling. Remove the jars from the pan and roll up immediately. Be careful, the jars are very hot.

9. Gently move the jars out of the pan onto a flat surface, upside down. At night they need to be wrapped in a warm blanket. And in the morning they can already be put away for storage.

What I love about this recipe is the speed of preparation and its rich taste. There is no need to deal with hot brine, multiple boiling and boiling. Everything is very simple and incredibly tasty.

Good preparations!

2. Salad for the winter without cooking "Spark", with horseradish and tomatoes

We will prepare the famous and beloved Spark, or, simply, the "Bad Snack" right now. It also does not need to be cooked, which is why it will retain more vitamins, taste and crunch. How tasty is it to eat such an appetizer with black bread, or use it as a pasta sauce ?! Salivating at the mere mention. Try to cook such a blank with us.

Ingredients:

3 kilograms of tomatoes (you can use any);
a glass of peeled garlic;
1 pod of hot pepper;
1 horseradish root;
a full glass of granulated sugar;
3 full tablespoons of coarse salt;
a glass of 9% vinegar.

Cooking steps:

This appetizer can only be described as "it doesn't get any easier." Cooking method without boiling, all ingredients are ground in one way, everything is mixed and sterilized right in the jars. In addition, despite the simplicity of cooking, the Light turns out to be a real meal! Try it yourself!

1. Pass all products through a meat grinder. Put all other ingredients into a bowl with the mass and mix vigorously.

To make the mass as thick as possible, first cut the tomatoes into pieces and let stand for a couple of hours. During this time, they will release excess moisture. Such pieces need to be twisted through a meat grinder. Thus, the tomato mass will not be too liquid.

2. Cover with a lid and leave for 4-5 hours right in the kitchen.

3. Then you need to pour the horseradish into pre-prepared jars. Since this dish does not undergo preliminary heat treatment, before entering the container, the jars must be thoroughly washed and sterilized. Cover with lids.

4. Sterilize jars with salad in a bulk heat-resistant dish for about half an hour after boiling. Having taken the jars out of the water, immediately roll them up, carefully transfer them to a flat surface, turning them over onto the lids. After 8 hours, you can transfer them to a permanent storage location.

If you are preparing a dish not for the winter, or if you have some salad left that was not included in the jars, then you can eat it immediately after insisting. Boiling in a container, in this case, is not necessary. Just chill and enjoy your favorite snack!

Enjoy your meal!

3. Vegetable salad with tomatoes for the winter

I propose to prepare a very tasty salad for the winter of zucchini, tomatoes and sweet peppers. Such a treat flies off the table in a matter of minutes. It is very easy to prepare, the approximate time of employment is no more than an hour.

Ingredients:

one and a half kilograms of zucchini, sweet pepper and tomato;
half a glass of sugar;
1 head of garlic;
a tablespoon of salt (you can with a slide - to taste);
a tablespoon of vinegar;
a tablespoon of sunflower oil.

Cooking steps:

Zucchini needs to be peeled and seeds removed, especially if they are middle-aged. Peel the pepper from the tail and entrails. Cut off the stem from the tomato.

1. Cut the zucchini into small pieces.

2. Do the same with tomatoes.

3. The juicy walls of the pepper also need to be cut into small cubes.

4. Place tomato slices in a large saucepan, add granulated sugar, salt and turn on the fire. After boiling, boil them for 10 minutes. During this time, they will release a lot of juice.

5. Then you need to add pepper and zucchini to the cooking. As soon as the contents boil, you need to boil it for another half hour. After that, pour in the oil and continue in the same spirit for another 10 minutes. Now it's the garlic's turn. It must be rubbed through the press. After garlic, you need to cook the salad for 5 minutes. The final step will be vinegar. Add it 2 minutes before turning off the fire. Immediately cover with a lid for the remaining couple of minutes of cooking so that it does not evaporate.

6. While the salad is still hot, you need to start bottling the jars. Pour the mass to the very neck and close the lids, very tightly. Then, turn the hot jars over immediately and cover with a warm cloth.

A delicious salad for the winter is ready. Such a salad can be prepared for immediate consumption, not for the winter. You don't need to add vinegar for this. It is enough to cool it and start tasting.

Let your banks stand for as long as you need!

4. The secrets of ideal preparations for the winter from tomatoes

In order for your culinary creations to be stored longer and to be very tasty, you need to follow a few rules. All of them are simple, but their observance guarantees an ideal result. I learned about them, as they say, by word of mouth - from my mother, grandmother, neighbor, and so on. The main thing is that they all really work. Now I will introduce you to some rules on the way to a long-term and tasty tomato snack.

1. If you plan to prepare a salad with whole or coarsely chopped tomatoes, then it is better to choose slightly unripe, elastic fruits for this. They keep their shape better and do not deteriorate for a long time. If you finely chop vegetables, for example, making horseradish, the tomatoes may be overripe. The main thing is that there are no signs of damage and rot on them.

2. For any type of preparation, including tomato salads, it is better to use coarse salt. Any other salt, with additives and small, can provoke quick spoilage and explosion of cans.

3. Experienced hostesses know that if you add a few mustard seeds to preservation, then the shelf life increases. The same effect can be achieved by adding a tablespoon of vodka to a three-liter jar.

4. A very important step in any kind of blanks is the mandatory sterilization of jars. This is especially necessary when the product is poured into cans without pre-cooking. There are some process jars with steam, over a saucepan or in a double boiler. It is very convenient to do this in the oven or microwave. Lids for seaming also need to be boiled or simply poured over with boiling water.

5. And the most important moment in any culinary movement is a great desire and love for your work. Putting a piece of your soul into each jar along with bright pieces of summer, you will get an excellent result!

I wish you success!