Preserving delicious tomatoes for the winter. Original recipes for tomato preparations for experienced housewives

Prepare sterile jars, lids, vegetables and herbs. The amount of tomatoes, bell peppers and garlic does not matter. Fill as many jars as you want, the main thing is to distribute the spices: three leaves of cherries, currants and several sprigs of fresh or dried dill per jar. Let's get started!

Wash the leaves, place them in sterile jars at the bottom, add dried or fresh dill, or dill umbrellas. Also add 1-2 cloves of garlic.

Wash the tomatoes thoroughly, bell pepper remove the seeds, cut the vegetable into pieces. Pierce each tomato at the stem to prevent it from bursting during the process. Place tomatoes tightly in jars, alternating them with peppers and garlic.

Now comes the most important part of canning. Pour boiling water over the tomatoes. Cover with sterile lids and leave for 7 minutes. At this time, cook the marinade: bring water to a boil, add sugar and salt, dissolve them, add vinegar. Turn off the heat. Pour boiling water into the tomatoes and pour the marinade over them. Roll up the lids and turn upside down until completely cool. Store the finished tomatoes in the cellar all winter!

Hello my dear readers. You canning according to my recipes and have long been asking me to tell you how I seal pickled tomatoes for the winter. Sorry, there were no photos. So I got together and, so to speak, captured the process.

As always, I will describe several recipes; they are all similar and deserve attention and praise. Lately I close 1.5 and 2 liter jars to open and eat once. That's why I use the recipe with marinade. I close it without sterilization, that is, I fill it with boiling water twice, and the third time with marinade. The tomatoes turn out slightly sweet, very tasty, simply delicious and an excellent snack.

It turns out delicious if you add slices of Antonovka apples. The taste is extraordinary. Try adding 1 chopped apple to a 3-liter jar for testing.

Which tomatoes to choose for canning?

The preparations require small tomatoes; they should easily fit into the neck of the jar and fill it well when shaken. The skin on vegetables is quite thick, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes with dents are not suitable; it is better to use them for sauce. But you shouldn’t take greenish ones either. Tomatoes of different degrees of ripeness should not be closed together. There are recipes for green tomatoes.

No signs of rot gray spots and there should be no areas eaten by insects. One such fruit can ruin the entire jar.

The ideal variety for preservation is considered to be cream, and of the same “caliber”. Canned cherry tomatoes look beautiful in jars. It is not necessary to take only red tomatoes; a mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the cans and the tomatoes themselves. The safety of the workpiece directly depends on the thoroughness of this procedure. If you can can tomatoes without sterilization, then be sure to steam the jars and lids before adding the vegetables; if with sterilization, then it is enough to thoroughly wash the container with soda.

Marinating provides long-term storage due to two factors: vinegar and heat treatment. She needs special attention.

The method without sterilization with twice pouring boiling water and holding it is more suitable for three-liter jars and large batches of preservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during cooking, it is enough to prick the vegetables several times near the “top”.

Ingredients

• 5 kg of tomatoes;
• 3 heads of garlic;
• 1 Bay leaf a point for each jar;
• black peppercorns.

At your own discretion, you can add parsley, rings onions, Bell pepper.

I can’t say for sure which way out, it depends on the size of the tomatoes and the jars themselves. I got 4 cans of 2 liters each. The marinade was made from 3 liters of water.

To prepare marinade for 1 liter of water:

• salt – 1 tablespoon;
• sugar - 3-5 tablespoons of sugar (I add 3, for greater sweetness you will need 4-5 tablespoons);
• vinegar 9% – 50-60 ml.

Method No. 1 without sterilization

The recipe is simple, and the tomatoes turn out delicious, you won’t be able to pull them away by the ears. The blanks will easily stand in the pantry or closet for a year. The main thing is that on them sunlight didn't hit.

Method No. 2 with sterilization

1. Distribute the spices among the washed jars and pack the tomatoes tightly.
2. Prepare a marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it into the jars. Cover with lids, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a pan of water. Be sure to put a towel on the bottom of the pan and place cans of tomatoes. Fill hot water to the level of the “hangers” of the cans. Do not allow it to boil violently, otherwise it may get inside them. Check the time from the moment of boiling.
4. Carefully remove hot jars from the water and seal.
5. Place them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
6. Then you can put it in a pantry or cellar for storage.

Recipe with aspirin

I know that they closed it like this back in Soviet times. And many people still add aspirin when canning. This is my mother's recipe, tried and true over the years. And she was a good housewife, she cooked very tasty food, and received guests with pleasure. It's sad to remember that she is no longer alive. All that was left were the notes in the culinary notebook.

Ingredients for each 3 liter jar:

• 1 tablespoon salt;
• 2-3 tablespoons of sugar;
• 60 ml 9% vinegar;
• 1 tablet of aspirin (acetylsalicylic acid);
• 1 piece bay leaf;
• 8 black peppercorns.

At your own discretion, add parsley, sprigs of dill, hot peppers, onion, sweet pepper.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. There is no need to pour boiling water over them several times. You only need to steam the empty container before filling; keep the lids for sealing in boiling water for a couple of minutes.

1. Wash the tomatoes and prick them with a toothpick near the stem.
2. First, place a bay leaf and black peppercorns into each washed jar. Garlic cloves and herbs if desired.
3. Fill to the very top with tomatoes, shaking the containers.
4. Boil water; no need to prepare marinade.
5. Add 1 table top to each jar. a spoonful of salt, 2 or 3 tablespoons of sugar, pour in 60 ml of vinegar 9%.
6. Add 1 tablet of acetylsalicylic acid.
7. Pour boiling water over it and then roll it up. Check that there is no leakage from under the lid.
8. Place the jars under the “fur coat” with the lids down for about a day. Can be stored without refrigeration for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are an excellent appetizer for any dish. They taste like barrel ones. There is no aftertaste from aspirin. They will help you out on holidays and complement your lunch. Be sure to try it new recipe and write your reviews in the comments, maybe someone will find your experience useful.

The invention of glass jars for canning is, without exaggeration, a breakthrough. Our ancestors could not even imagine what delicacies could be prepared and easily stored for months without using barrels, tubs and other capacious containers. One of these delicacies has firmly taken its rightful place on shelves in pantries - tomatoes in jars for the winter.

Marinated tomatoes are a savory, aromatic and tasty appetizer. It is not difficult to prepare tomatoes in jars for the winter. In principle, all recipes for pickled tomatoes are divided into two types - with and without sterilization. Not everyone, of course, likes to additionally heat filled jars in boiling water, but such preparations are guaranteed not to deteriorate in a city apartment, when jars are stored not only in closets, but also under the bed and even on the mezzanine!

Before introducing you to our recipes canned tomatoes, let me remind you of a few rules that will allow you to prepare the most delicious tomatoes in jars for the winter:

• If you collect tomatoes from your plot, do it in dry weather, sorting them, sorting them by degree of ripening and size;
• Try not to mix tomatoes different varieties in one jar;
• For each jar, select tomatoes of approximately the same size;
• Small or medium-sized tomatoes are best suited for canning; they look more beautiful, do not burst when cooked, and are more convenient to eat;
• To prevent the skins of tomatoes from bursting when scalded, pierce their stems with a wooden toothpick;
• For pickling, it is better to choose tomato varieties whose fruits contain more pulp than juice, do not have too many seeds and have thick skin. These can be all kinds of cherry tomatoes, plum tomatoes, and so on;
• Preservatives for pickled tomatoes are traditionally vinegar, vinegar essence, citric acid, aspirin, as well as sour juices - apple, red or white currant. Sometimes tomatoes are marinated in gelatin, but this is not for everyone;
• For preservation, take jars with a volume of 0.7-1.5 liters. Less - there is no point, it is for one clove, more - it is not always possible to consume a 2-3 liter jar of pickled tomatoes in one sitting. However, be guided by the number of eaters and lovers of savory snacks;
• Wash all canning ingredients thoroughly;
• Be sure to sterilize jars and lids;
• Pay attention to the lids - they must be varnished, otherwise their interior will be corroded by the acid in the marinade.

And now for the recipes! There are many of them, there is plenty to choose from.

Pickled cherry tomatoes in jars

Ingredients for 1 liter jar:
600-650 g cherry tomatoes,
1 sweet red or yellow pepper,
50 g dill and parsley,
2-3 cloves of garlic,
3 peas of allspice,
2 bay leaves.
Marinade:
1 liter of water,
25 ml 9% vinegar,
2 tbsp. Sahara,
2 tbsp. salt.

Preparation:
Place 2-3 cloves of garlic, peppercorns, and chopped herbs into jars sterilized in any way. Then place the tomatoes, first piercing the stems with a toothpick, layering them with bay leaves and chopped sweet peppers. Separately, boil water, add salt and sugar, let them dissolve and pour the tomatoes into the jars. Cover with lids and leave for 15 minutes. Then pour the marinade back into the pan and boil. Pour 25 minutes of vinegar into each jar, pour boiling marinade over it and roll up immediately. Turn the jars over, wrap them and leave them for 1-2 days. Then store it away.

Sweet pickled tomatoes (recipe with sterilization)

Ingredients for 1 liter jar:
500-700 tomatoes,
½ onion head,
20 ml 9% vinegar,
30 g sugar,
½ tsp. salt,
spices (black peppercorns, cloves, allspice, bay leaf) - to taste,
700 ml water.

Preparation:
Place spices in the bottom of each sterilized jar. Then place the tomatoes, pricked with a toothpick, layering with onion half rings. Separately, boil water with sugar and salt, let them dissolve completely, pour in vinegar and pour over the tomatoes in the jars. Place the filled jars in a wide pan of hot water and sterilize, covering with lids, for 15 minutes from the moment the water boils. Then roll it up and turn it over.

For those who don't want to bother with boiling, our next recipe.

Sweet pickled tomatoes (without sterilization)

Ingredients:
2 kg tomatoes,
1 medium carrot
1 sweet pepper,
2-3 currant leaves,
2-3 cherry leaves,
2-3 bay leaves,
5-6 black peppercorns,
1-2 sprigs of dill,
15 g salt,
15 g sugar,
30 ml 9% vinegar.

Preparation:
Place leaves and herbs at the bottom of sterilized jars, then place tomatoes, place chopped bell peppers and grated carrots on top. Place dill on top. Fill the contents of the jars with boiling water and let stand for half an hour. Then pour the water into a saucepan, prepare the marinade by boiling water with salt, sugar and vinegar, pour it over the tomatoes in the jars and roll up. Turn the jars over, wrap them and leave them for a couple of days.

And our next recipe is for lovers of Italian dishes, spicy and piquant.

Marinated tomatoes in jars with Italian herbs

Ingredients for a 2-liter jar:
1.5 kg tomato,
3 sweet colorful peppers,
1-2 stalks of celery,
1 red onion,
3 cloves of garlic,
30 ml olive oil,
30 ml white wine vinegar,
15 g sugar,
10 g salt,
2 sprigs of rosemary,
2 sprigs of basil,
2 sprigs of thyme.

Preparation:
The herbs for this preparation must be taken fresh. They are no longer a rarity on our shelves, and they can also be easily grown on a windowsill. So, fresh herbs chop as finely as possible, put in a mortar, squeeze the garlic through a press and add olive oil. Grind the entire mass and place in sterilized jars. Cut the onion and pepper into circles and rings, cut the celery stalks into cubes. Place everything together with the tomatoes in a jar. Pour boiling water over the contents and let stand covered for 30 minutes. Then pour the water into a saucepan, add salt, sugar and boil. Add vinegar, pour the tomatoes into the jar and roll up immediately. Turn the jars over, wrap them and leave to cool.

Tomatoes for the winter in jars with apples and sweet peppers turn out to be very interesting.

Marinated tomatoes with apples and sweet peppers

Ingredients for a 1.5 liter jar:
1-1.2 kg tomatoes,
1 hard apple
½ sweet pepper
1 sprig of parsley.
For the marinade:
½ tbsp. salt,
2.5 tbsp. Sahara,
½ tsp. 70% vinegar.

Preparation:
Remove the stems from the tomatoes, peel the apples from the seed pods and cut into slices, cut lengthwise into strips. Sterilize the jars. Place the tomatoes and apples in jars, top with pepper and parsley, cover with boiling water and let stand for 10 minutes. Then pour the water into a saucepan, add salt, sugar, vinegar and boil. Pour the tomatoes into the jars, immediately roll them up, turn them over and wrap them up overnight.

You can also marinate green tomatoes. This recipe is for when you're overwhelmed with your tomato harvest!

Pickled green tomatoes

Ingredients:
2-2.2 kg green tomatoes,
1 head of garlic,
½ carrot
1 sweet pepper,
10 black peppercorns,
1 sprig of parsley.
For the marinade:
1.5 liters of water,
1.5 tbsp. salt,
½ cup Sahara,
2 tbsp. 6% vinegar.

Preparation:
For pickling, select light green tomatoes, not too small. Remove the sepals. Peel the garlic and cut into slices. Cut the carrots into slices. Cut the sweet pepper into strips. Cut the tomatoes crosswise, but not all the way, and put 1-2 slices of garlic inside. Place peppercorns and carrots at the bottom of the jars, fill the jar with tomatoes, placing them with strips of peppers and herbs. Pour boiling water over the tomatoes and leave for 30 minutes. Meanwhile, prepare the marinade: boil water, add salt and sugar, dissolve them in boiling water, add vinegar. Drain the water from the tomato, immediately pour in the marinade and roll up immediately. Turn the jars over, wrap them and leave them for 1-2 days.

Happy preparations!

Larisa Shuftaykina

We'll start making tomato preparations soon. We offer a selection of simple and very tasty tomato rolls. Take note!

1. Lightly salted tomatoes are quick

Products:
1. Black peppercorns - 2 pcs.
2. Allspice - 2 pcs.
3. Dill - 1 bunch
4. Horseradish - 0.5 pcs.
5. Garlic - 2 cloves
6. Salt - 1.5 tbsp. spoons

How to cook lightly salted tomatoes fast:
All indicated quantities of ingredients are calculated for 1 liter of finished product.
product!

1. Place the washed tomatoes in a jar. Try to choose small and ripe tomatoes.
2. Add dill along with the stems, blackcurrant leaves (2-3, no more) and horseradish to each jar.
3. Let's also add a few cloves of garlic and pepper.
4. We prepare the brine for our tomatoes like this. Measurements of salt and sugar are placed in it based on volume: per liter you need 1.5 tablespoons of salt, and sugar - one teaspoon.
5. Boil the brine and cool it a little, then pour it into a jar with the tomatoes.
6. Close the jars with a lid.

Quick, lightly salted tomatoes are ready to eat in just two days.

2.Homemade tomatoes, canned with garlic

Products:
1. Garlic - 5 cloves
2. Dill - 10 gr.
3. Black peppercorns - 8 pcs.
4. Cloves - 2 pcs.
5. Vinegar 9% - 100 ml.
6. Sugar - 4 tbsp. spoons
7. Tomato (red) - 1 kg.

How to cook homemade tomatoes canned with garlic:

1. Place a sprig of dill, 2 cloves of garlic, pepper and cloves on the bottom
sterilized jar.
2. Wash the tomatoes and place them tightly in a jar, topping them with the remaining garlic.
3. Pour boiling water over the tomatoes and let them cool to room temperature.
4. Carefully pour the water from the tomato into a saucepan, add salt and sugar. Bring to a boil.
5. Pour vinegar into the jar in which our tomatoes are located.
6. Pour boiling water from step 4 and roll up. Our tomatoes canned with garlic are ready.

3. Tomato recipe: “Finger lickin’ good”

Products:
1. Tomato (tomato) red - 3 kg.
2. Garlic - 8 cloves
3. Onions - 2 pcs.
4. Vegetable oil (sunflower) - 3 tbsp. spoons
5. Parsley (greens) - 1 bunch
6. Water - 1 liter
7. Vinegar 9% - 50 ml.
8. Salt - 1 tbsp. spoon
9. Sugar - 3 tbsp. spoons
10. Black peppercorns - 1 pinch
11. Allspice - 1 teaspoon
12. Bay leaf - 1 pc.

How to make finger-licking tomatoes:

1. Place chopped parsley and garlic on the bottom of a clean jar, and then pour in calcined vegetable oil.
2. Use a toothpick to poke small holes in the stem of the tomatoes. This will guarantee that they will not burst and will be well soaked in the marinade.
3. Carefully place dry tomatoes and onions, which have previously been cut into rings, on the greens. By the way, if you come across large tomatoes, then you can cut them in half.
4. Now we need to boil the marinade (pour vinegar only after
after turning off the heat), and after that pour in our tomatoes.
5. Sterilize the tomatoes for about 15 minutes and then roll them up.

4.Tomatoes with horseradish, salted in Siberian style

Products:
1. Tomato (tomato) red - 10 kg.
2. Garlic - 300 gr.
3. Horseradish root - 3 pcs.
4. Dill - to taste
5. Currant leaves - to taste
6. Black peppercorns - to taste
7. Salt - 70 gr.
8. Water - 10 liters

How to cook tomatoes with horseradish, salted in Siberian style:

1. Wash the tomatoes and let them dry, peel the horseradish root and
in pieces. Peel the garlic.
2. Wash the greens and currant leaves and leave them to dry.
3. Sterilize the jars, put currant leaves, spices, herbs, a few cloves of garlic and pieces of horseradish on the bottom of each. Place tomatoes and another layer of seasonings in a jar.
4. For the marinade, boil water, add salt and mix. The marinade must be cooled and poured over the tomatoes while still warm.
5. Tomatoes with horseradish, salted in Siberian style, are sealed with lids and cooled for 2-3 days in a cool place.

5.Marinated tomatoes

Products:
1. Water - 1 liter
2. Salt - 1 tbsp. spoon
3. Vinegar 70% (Essence) - 10 g.
4. Sugar - 3 tbsp. spoons
5. Celery - to taste
6. Carrots - 100 gr.
7. Tomato (red) - 1 kg.

How to cook pickled tomatoes:

1. Peel the carrots and cut into oblique slices, pepper
rinse, remove seeds and cut into slices. Garlic also
clean. Wash the celery leaves.
2. Place celery, peppercorns and garlic on the bottom of the jar. Wash the tomatoes and carefully place them on top, place the carrots and peppers on the sides.
3. Prepare the filling by mixing water, vinegar essence,
salt, sugar. On three liter jar you will need 2 liters of filling.
4. Pour over the tomatoes and let them sit for 15 minutes, drain and pour
a second time and roll it up immediately.
5. Cool the jars with a thick towel. You can store marinated tomatoes at room temperature.

"Home kitchen" wishes you bon appetit!

In terms of nutritional value, tomatoes occupy one of the first places among vegetables. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 sugars, 0.3-1.7 citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals - salts of iron, phosphorus, potassium.

They have low calorie content(19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for food for patients with various types metabolic disorders. They are useful for diseases of the cardiovascular tract. Pectin substances in fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.

Bookmark for long-term storage

To store for long-term storage, take late-planted tomatoes at the milky or green stage of maturity, select healthy fruits and place them in boxes with lattice lids with the stalks facing up. Small dry (preferably birch) shavings or peat are poured between the fruits at the bottom of the box; you can also wrap each fruit in paper. Best temperature for storing tomatoes 12°C. The shelf life of tomatoes using this method is from 1 to 3 months.

According to the second storage method, fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box lined with dry, clean straw and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10°C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, and jam is made.

NATURAL RED TOMATOES
Select fruits with a good even color, dense and equal in size, put them in jars and fill them with boiling brine. Cover the jars with lids and sterilize them by keeping liter jars in boiling water for 8-10 minutes, three-liter jars for 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
To prepare canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of ripeness and color, remove the stalks, rinse in running water, place in a colander or on a blanching mesh, immerse in boiling water for 1-2 minutes and cool cold water. After this, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and fill with hot brine. Sterilize filled jars at a temperature of 110°C: with a capacity of 0.5 liters - 5-8 minutes from the moment of boiling, with a capacity of 1 liter - 10-12 minutes.
For brine: per 1 liter of water - 50-60 g of salt.

TOMATOES IN THEIR OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin by dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them by dipping them in cold water or pouring cold water over them. In this case, the skin of the tomatoes cracks and is easily removed.
Next, the cooking process is the same as in the previous recipe.

CANNED UNPEELED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular-shaped, smooth-surfaced, strong tomatoes, undamaged by diseases and pests, and without sunburn spots. In addition, the tomatoes must be completely ripe - intense red in color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with big amount seeds or loose pulp are unsuitable for canning. You cannot use very large fruits with cracks. Tomato juice is prepared from them for pouring.

Peel the tomatoes selected for canning from the stems and rinse very well with cold running water. Since tomatoes are not blanched, microorganisms adhering to them must be removed during washing. Prick the tomatoes in several places with a fork, put them in jars and fill them with freshly prepared tomato juice, cooled to a temperature of 80-85°C with the addition of table salt. Sterilize and seal the filled jars. Keep it upside down until it cools.

Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove stalks, greens, damaged sunburn and diseases of the part, rinse the tomatoes with running water, cut into pieces, place in a suitable container and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skin.

Add salt to the pureed tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantity canned tomato juice for filling should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

CANNED TOMATOES WITH PEPPER
Pour the peeled tomatoes and spices into jars with brine. Place the jar in a saucepan with warm water, put it on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then remove it from the pan, add vinegar essence and roll up with a tin lid. Tomatoes should be stored in the coolest place possible.
For one three-liter jar - tomatoes - 2.5 kg, red hot pepper - 1 string, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.

To prepare the brine - 30 g table salt and 60 g granulated sugar for 2 liters of water, 4 teaspoons of 80% vinegar essence.

MARINATED TOMATOES
There are many ways and recipes for preparing pickled tomatoes. They differ in the different ratios of salt, sugar and spices in the marinade. Tomatoes are pickled mainly small ones: green, milky, brown, pink. Place spices and herbs at the bottom of the jar. Pour boiling marinade into jars of tomatoes, sterilize and roll up with tin lids.

For the first method: bay leaf - 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second method: dill stems - 10 pieces, blackcurrant leaves - 10 pieces, parsley - 15 g, mint - 10 g, red hot pepper - 1 pod; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third method: For a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.

SALTED TOMATOES
Place the tomatoes in cylinders or tubs, top with spices, and wash down with brine. Seal the cylinders loosely with lids, and place a circle in the tubs and a small weight on it. It must be kept in mind that riper tomatoes are filled with stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will release juice.

For 10 kg of tomatoes - 2 dill bushes and 1 tarragon, 1-2 pods of hot pepper, a little fresh leaves black currants, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.

When the brine becomes transparent, slightly yellowish, you can pour it over the tomatoes. On top, as usual, put a clean cloth and pressure.

For the brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed allspice and hot pepper, a pack (100 g) of dry mustard.

SALTED TOMATOES WITH CARROTS
Ripe firm small tomatoes rinse thoroughly. Do not tear off the stems - this way the tomatoes will not leak, remain firm, and can be cut into slices like fresh ones. Place the tomatoes in a tub, bucket, pan in rows, sprinkle with grated carrots, add red pepper, dill, garlic, bay leaf and pour in brine, put pressure on top.

Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to remove them from the brine, wash them, put them back and fill them with fresh water. After this, they will last for another 3-4 months.

For 8-10 parts tomatoes - 1 part carrots;
for brine - take 500 g of salt per bucket of water.

SALTED TOMATOES IN A BAG
A plastic bag is used as a container for pickling. Wash selected medium-ripe tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and let the water drain. Shred separately sugar beets- it delays oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is placed on top of everything. Tie the bag tightly and place it in a barrel or box.
After two days, pour brine over the vegetable mixture in the bag.

To prepare the brine, take half the bag’s capacity of water, add salt, add dill, hot and allspice, bay leaf, and boil everything.

After cooling, strain the brine and pour it into a bag, which is then tied tightly.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALTED TOMATOES IN THEIR OWN JUICE
Pour freshly picked blackcurrant leaves into the bottom of the prepared barrel and place red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, fill them with pureed tomato mass. So alternate until the barrel is full. Place one part of the spices on the bottom of the barrel, the other in the middle, and the last one on top of the tomatoes.

Cover the top of the tomatoes with blackcurrant leaves, seal the barrel and add the tomato mass through the tongue and groove hole.
Fermentation continues for 6-7 days, after which the tongue hole is plugged and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALTED TOMATOES
Sort through the tomatoes, select the unsuitable ones, then wash and place in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which place a small oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALTED TOMATOES WITH YOUNG CORN
For pickling, select firm red and green tomatoes. Salting is done in small oak barrels (25-50 l) or glass bottles. Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared container. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.

Cover the top of the tomatoes with corn leaves and pour clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle and place a small weight on top.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPE
Tomatoes intended for canning should be peeled, washed, and pierced in several places. Place spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONIONS AND CARROTS
Place finely chopped onions, green tomatoes cut into slices, carrots cut into slices, and herbs into a saucepan. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes become soft, add crushed garlic.
Place in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Wash medium-sized, dense tomatoes, remove stems, blanch in boiling water for half a minute, after pricking them in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, adding sugar and salt, pour the boiling mixture over the tomatoes, after 3-5 minutes drain the mixture, boil, repeat twice more. After the third fill, roll up the jar.

For a three-liter jar - 8-10 lemongrass leaves; for filling - 1 liter apple juice- 30 g salt, 30 g sugar.

DELICIOUS TOMATOES
Wash the tomatoes, select the same size, blanch in boiling water for half a minute, place in a three-liter jar, add herbs: lemon balm leaves, tarragon. Prepare a filling, to which add red currant juice, honey, and salt.
Pour the boiling solution over the tomatoes, after 3-5 minutes drain the solution and boil again. Repeat two more times. After the third fill, roll up the jar and turn it upside down until it cools.

For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for pouring: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large, firm tomatoes and cut into 4-6 pieces. Peel the onion and cut into rings. Place tomatoes and onions in jars, alternating layers (for a three-liter jar you will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a gelatin solution and fill the jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, add 1 teaspoon of vinegar.

For the brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

TOMATOES WITH GOOSEBERRY
Sort out the gooseberries, trim off the stems and chop them. Prepare the tomatoes by blanching them for half a minute in boiling water. Sprinkle the gooseberries over the prepared tomatoes, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan and bring to a boil again.
Repeat two more times. After the third time, roll up the jar.

To fill 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then use a wooden stick to make 2-3 punctures on top so that the skin of the tomatoes does not crack. Prepare a filling from apple juice, salt and sugar. Place the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling sauce over them, quickly roll up and turn upside down until cool.
In the same way, you can prepare tomatoes with onions, which are first cut into rings.

Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For filling - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Wash green tomatoes of the same shape and size and make cuts with a sharp knife. Inside each tomato place a slice of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade and sterilize for 20 minutes.

After this, quickly roll up the jars and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, stemless fruits of any size and shape. To improve the taste, add carrots, parsley and onions to the caviar composition. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After this, pass all the ingredients through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover with clean, dry lids and sterilize for 1 hour, then seal and turn upside down. .

For 1 kg of caviar - 600 g green tomatoes, 200 g carrots, 100 g tomato sauce, 50 g onions, fried in vegetable oil, 25 g parsley, 15 g table salt, 10 g granulated sugar.

CAVIAR FROM TOMATOES
Bake the tomatoes, mince them, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.

The sauce is prepared from pureed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.

Add more tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes until the mixture boils, then drain the juice, pour hot into bottles, and heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato mass remaining in the pan. For puree it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Place in glass jars and sterilize for 30-40 minutes.

Per 1 kg ready-made puree or pasta - 3 tbsp. spoons of salt.

TOMATO JUICE WITH PULP
Ripe, or overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90 °C.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

SPICY TOMATO SAUCE
Cook the mashed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, and cloves. All this can be poured directly into the tomato mass or put in a bag and cooked in it, and thrown away after cooking.

Pour the hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly grated tomatoes - 150 g granulated sugar, 20-25 g salt, 0.5 g peeled garlic, 0.5 g black pepper, 1 g allspice, 1.5-2 g cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop apples, chop the onion, and remove seeds from sweet green peppers. Place all the products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, and you can add ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and seal. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. spoons of ground ginger.

TOMATO SEASONING
Wash ripe red tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Wash and grate the horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Place the prepared seasoning into small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, sweet peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (the bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 glass of vinegar, 1 glass of sugar, 1 glass sunflower oil, 1/4 cup salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. Wash the best ones and cut them into 2-4 parts, the rest will be used to prepare the filling. Remove stems and seeds from sweet peppers, wash them, and cut them into pieces. Also cut the eggplants into pieces and put them in for half an hour. salt water(3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut them into pieces 2-3 cm long and wash. Place the peppers and beans in boiling water for 3-5 minutes and then in cold water.

Prepare the filling: cut the tomatoes into pieces, cook them for 10 minutes and rub through a colander or sieve. Add salt to the resulting mass and, stirring, bring to a boil. Place prepared peppers, eggplants, green beans in a saucepan with hot filling and simmer over low heat for another 20-30 minutes.

Place chopped celery and parsley in each jar, then a layer of tomatoes, and a layer of vegetables on top.
Cover the jars with lids and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes.
For a half-liter jar - 125 g tomatoes, 125 g peppers, 75 g eggplants, 25 g green beans, 2-10 g herbs, 5 g salt, 150 g tomato sauce.

TOMATOES IN SUNFLOWER OIL
Place bay leaf, black pepper, and onion cut into rings at the bottom of a liter jar. Then tightly place the red, thick-fleshed tomatoes, cut in half. Place cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, place in a saucepan with water and sterilize for 15 minutes, covering with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, after boiling add 3 tbsp. spoons of vinegar.

GREEN TOMATO SALAD WITH ONIONS AND PEPPERS
Pour boiling water over the tomatoes, cool, cut into slices and combine with onion rings and sweet pepper strips and mix. Add dill, salt, sugar, pepper to the salad, place tightly in sterile jars, pour boiling marinade and sterilize half-liter jars for 10 minutes, liter jars for 20 minutes, add vegetable oil at the end. Roll up the cans.
You can also add shredded cabbage to this salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g vinegar, 20 g sugar, 50 g salt.

PREPARATION FROM GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Place the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9 percent vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it back on the fire. After boiling, cook for half an hour, stirring constantly. Place the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g vegetable oil, 200-250 g vinegar, 300 g sugar, 5-6 black peppercorns, 5-6 bay leaves.

TOMATO JAM
Select whole, small, firm, unripe tomatoes and rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully remove the seeds so as not to touch the pulp. Place a slice into the resulting cavity walnut. Pour the semi-finished syrup over the stuffed tomatoes and leave for 5-6 hours.
After this, cook until tender for approximately one hour. If you don’t have walnuts, you can make jam from just tomatoes.