Tomato preparations for the winter step by step. Tomatoes are just like fresh for the winter. Canned tomatoes for the winter. Delicious recipe with red currants

Tomatoes in any form are always a holiday on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and as part of complex dishes, such as salads and stews. And during a winter meal, tomatoes always remind you of summer. Everyone loves them - both family and guests. And therefore, it is rare that a housewife denies herself the pleasure, during the season, when there are a lot of vegetables, to cook something from tomatoes for future use.

At home, it is not difficult to make salted or pickled tomatoes, make an excellent paste or juice from them. AND experienced housewives They probably know a lot of them. We offer unusual step by step recipes original ways canning tomatoes. This is a great opportunity to expand your culinary experience and delight your family and friends during a winter feast.

It is always very interesting to diversify traditional recipes with new approaches and solutions. For honey pickling that tastes original, we need ripe tomatoes, parsley, fresh garlic and marinade. For him for 1 liter. water add 2 tbsp. spoons of salt and 1.5-2 tbsp. spoons of honey.

The tomatoes are washed and their stems are cut out. Finely chop the garlic and parsley and use this mixture to start the hole in the tomatoes that was formed after removing the stems. All parts necessary for the marinade are combined and brought to a boil. The finished tomatoes are placed in sterilized jars and the boiled marinade is poured over them. Then you should wait 10 minutes, carefully drain the marinade, boil it again and fill the jars again. After this, the tomato preparations can be covered with lids.

The taste of tomatoes stuffed with garlic with greens, lovers will really like it savory snacks. And the delicate taste and aroma of honey will make this preparation a favorite at home for dinner.

Salted tomatoes with apples

Tomatoes are very convenient for canning with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples complement each other perfectly. Only for such pickling it is better to choose apples that are harder and more sour in taste. You will also need a few cloves of garlic, fresh or dry sprigs of dill, bay leaf, allspice, cloves and marinade. For him take 1 tbsp. a heaping spoonful of salt and sugar for every 1.25 liters of water. Apples for canning can be cut into pieces and cored, or left whole - at the discretion of the housewife.

First, all the spices are placed at the bottom of the jars, and then tomatoes and apples are laid in layers to the very top. Pour boiled water over the contents for 5-10 minutes. Then it is drained and the jars are filled to the neck so that the contents overflow with boiling marinade. And immediately seal them with lids. After this, the jars are turned over, wrapped in a blanket or towel and allowed to cool.

Green tomato salad with vegetables

It often happens that in the summer the housewife ends up with a lot of different vegetables simultaneously. From them and green tomatoes you can prepare a beautiful and tasty assorted salad for the winter. For this you should use sweet pepper, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Vegetables for salad are cut coarsely. Carrots - in circles, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, added some salt and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed at the bottom of the jars. After that to green tomatoes and add the rest of the chopped vegetables to the apples, mix everything and fill the jars with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are compacted a little. You should not specifically squeeze the vegetable mixture with a spoon or your hands, otherwise the vegetables will lose their shape and there will be no room left for the marinade.

Add salt and sugar to the boiling water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple or regular vinegar. Pour hot marinade into jars with tomato salad to the very top and close them with lids.

Jelly tomatoes

By preparing for the winter, you can get canned vegetables, And delicious jelly simultaneously. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.

Gelatin is diluted in small quantity cold water and let it swell. Tomatoes are cut into halves. Place parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns at the bottom of the jars. If desired, you can also put currant, cherry, horseradish leaves and dill sprigs with umbrellas here. It all depends on the flavor you want to give to canned foods. Place tomatoes in a jar on top of the greens, placing them cut side down.

The swollen gelatin is added to hot water and allowed to boil. Add salt, sugar and vinegar, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and sealed with lids. In winter, before serving, a jar of gelled tomatoes must be placed in the refrigerator for a couple of hours.

About another option homemade Inna will tell you about tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire a completely unusual taste and color when poured with wine. Not very large tomatoes of the “Slivka” and “Black Prince” varieties are well suited for this type of canning.

For cooking aromatic preparation First, herbs and spices are placed at the bottom of the jar.

Wine filling for tomatoes is prepared from a mixture of regular canning marinade and dry red wine in a one-to-one ratio. The composition of the marinade is traditional: for 1 liter of water, 1.5 heaped tablespoons of salt, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into the boiled marinade and does not boil.

Pour a mixture of wine and marinade into a jar with tomatoes, herbs and spices, keep the jars with lids on for 10-15 minutes in a pan of water at a temperature of +90°C (not boiling), and then seal the lids. In winter, when the tomatoes are eaten, the remaining wine sauce can be used to stew meat or prepare a fragrant, spicy sauce.

Tomato sauce

This recipe will surely appeal to everyone who likes the taste of tomatoes after heat treatment. To prepare the gravy you will need 3 kg of ripe tomatoes, 1 kg onions, 0.2 l refined vegetable oil, 100 g sugar, 4 tbsp. tablespoons salt and 1/2 teaspoon ground red pepper.

The onions are peeled and cut into strips, and the tomatoes into slices. Pour vegetable oil into a pan and simmer the onion in it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onions. Mix everything thoroughly and bring to a boil. If desired, you can beat it with a blender. Cook the gravy over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.

For canning, jars and lids are washed and sterilized in advance. The hot gravy is poured into jars to the very top. Roll up the lids, turn the jars over, cover them with a blanket and let them cool.

Tomato sauce is universal. This sour additive will complement the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.

Secrets of canning tomatoes

• For homemade preparations for the winter, it is best to use unripe tomatoes with dense pulp. The skin of such fruits will not burst during canning.
• Before pouring the marinade, whole fruits must be pierced from the stem side with a toothpick or a pointed wooden stick. This will also prevent the skin from bursting.
• If we decide to preserve several jars, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is needed per jar? To do this, pour water to the top into a jar with spices and tomatoes already in it, then drain it and measure the resulting volume. We multiply it by the number of cans and get the required volume of marinade. A liter jar filled with fruits requires 0.25-0.3 liters of liquid.
• Tomatoes are delicate vegetables. To preserve their shape, elastic texture and, if possible, beneficial vitamins, you do not need to sterilize the jars for a long time in water. For canned tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, after draining it, boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be quite enough for sterilization before closing the jars with lids.
• It’s good to add a lot of greens to tomatoes - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homemade specific aroma. Oak leaves, for example, darken the color of the canned product and impart a piquant flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, as this can cause the jars to “explode”. In fact, the spoilage of canned food occurs not from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, on tomatoes themselves, and on peppers or bay leaves that were added inside.
• If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains clear. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will spoil and “explode”.
• Rock salt is great for making marinades. But when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.

It won't be long before the tomato season ends, and with it the summer. But homemade preparations made for future use on a frosty winter day will become a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!

It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes, you also need to stock up good recipes canning tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.

I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and successful recipes are available in every culinary notebook.

And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.

Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.

Finger-licking pickled tomatoes for the winter

Search delicious recipe pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with photos.

Korean tomatoes for the winter

My recipe delicious tomatoes in Korean for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I won't claim that this is the recipe. classic sauce satsebeli for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell peppers

Do you need delicious preparations for the winter from tomatoes? During the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and fits perfectly with meat dishes(kebabs, steaks), for pizza, etc. See the recipe.

Marinated tomatoes “Classic” (without sterilization)

You can see the recipe for marinated “Classic” tomatoes without sterilization.

Marinated tomatoes with celery for the winter

I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see.

Tomato slices for the winter with onions

I wrote how to cook tomatoes in slices for the winter with onions.

Sweet pickled tomatoes for the winter (triple filling)

I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell pepper: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

You can see a proven recipe for salted tomatoes for the winter.

Canned tomatoes with citric acid

You can see the recipe for canning tomatoes with citric acid.

Homemade ketchup for the winter “Tomato”

How to cook homemade ketchup for the winter “Tomato”, I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

I wrote how to prepare sliced ​​tomatoes for the winter with parsley.

Canned cherry tomatoes with grapes (no vinegar)

You can view the recipe for canned cherry tomatoes with grapes.

Adjika with horseradish for the winter “Special”

I wrote how to prepare special adjika with horseradish for the winter.

Delicious adjika from tomato

You can see the recipe for making adjika from tomatoes

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell pepper for the winter, with citric acid, you can look.

Homemade ketchup for the winter

I wrote how to make delicious, aromatic, and thick homemade ketchup for the winter.

Tomatoes in their own juice for the winter: the simplest recipe!

How to cook tomatoes in own juice for the winter, you can look.

Spicy tomatoes in their own juiceWith damn

It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomatoes slices in Portuguese style

These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See recipe with photo.

Delicious salad with beans and tomatoes for the winter

You can see how to prepare a salad with beans and tomatoes for the winter.

Adjika sweet and sour with apples

I wrote how to prepare sweet and sour adjika with apples.

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 - iron salts, phosphorus, potassium.

They have a 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 consumption by patients with various types of 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 bookmark on 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. The best temperature for storing tomatoes is 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 with 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
IN canned tomatoes taste, aroma and nutritional value are preserved. 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 a lot of seeds or loose flesh, are not suitable 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 the stems, greens, parts damaged by sunburn and disease, 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. Best before date tomato juice after cooking - one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantities of canned food, 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 it 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 pod, 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: 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 and a small weight on it in the tubs. 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 and 1 tarragon bushes, 1-2 pods of hot pepper, some fresh blackcurrant leaves, 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
Rinse the ripe, firm small tomatoes 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. Separately chop the sugar beets - they delay 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 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 tomatoes with black currant leaves on top, 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 moved 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 blackcurrant 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 tomatoes with corn leaves and fill with 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 it all in 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 filling: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large, dense 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 with the resulting mixture glass jars, which are covered with clean, dry lids and sterilized for 1 hour, then sealed and turned 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.

For 1 kg of finished puree or paste - 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 in winter lemon juice 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 the apples, chop the onion, remove the seeds from the 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 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of 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 salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut 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 pouring 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 pan 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 slice the green tomatoes and onions, grate the carrots coarse grater. Place vegetables in enamel dishes, 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. Hot salad Place in sterilized jars and seal with 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. Stuffed tomatoes pour in the semi-finished syrup 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.

These are not frozen tomatoes, and not pickled ones. We will close it in a jar fresh tomatoes, and the tomatoes will be as fresh for the winter when we open the jar. In the competition for the most simple blank by winter, these tomatoes would probably get first place. Because it really is impossible to think of anything simpler. Ingredients: tomatoes and water. All! There's not even salt or sugar. The entire preparation process involves putting it in jars and sterilizing it. Now I will tell you how to keep tomatoes fresh for the winter.

These tomatoes can be put in soups, fried eggs with them, prepared sauces and baked delicious pizza. But not only that. According to the recipe, the tomatoes turn out almost as fresh, so you can simply season them with your favorite sauce and onions and eat them as a salad for a snack. Very cool and very convenient! Tasteless “herbal” winter tomatoes definitely can’t compare with them.

- fresh tomatoes (any variety and size),
- drinking purified water.

We wash fresh tomatoes and wipe them gently with a kitchen towel. Or simply leave it on laid out napkins to absorb the remaining water. Using a knife, cut out dark circles from the stalk. Cut the tomatoes into large slices.

Boil drinking water in a kettle or other container and set it to cool.
Sterilize glass jars and lids. Let's cool them down.
Place pieces of fresh tomatoes into sterile jars. Fill them with completely cooled boiled water.

Now we need to sterilize the tomatoes. Let's prepare a simple “device” for sterilization. To do this, take a wide pan and lay a cloth folded several times on its bottom. The fabric should be cotton or linen. A kitchen towel will also work for this. We place the cans of tomatoes on a cloth, cover them with lids, but do not roll them up. Fill the jars in the pan approximately up to their shoulders. Turn on the stove and wait for the water in the pan to boil.
After boiling, keep half-liter jars for 10 to 15 minutes, liter jars for 15 to 20 minutes.

Then carefully remove the jars and screw on the lids. Turn over onto the lids and leave to cool.

We store the jars of tomatoes in a cool place.
You can open such tomatoes at any time, since they do not need to be dried and marinated. At least the next day, at least a week later, if such a need suddenly arises.
To serve tomatoes, you just need to filter them from the water and season them with something. You can use garlic and vegetable oil. Or onions and mayonnaise. Salt and pepper to taste.
Bon appetit! Eat healthy!