The recipes for canning tomatoes are quite diverse. These vegetables are harvested whole for the winter and cut into slices, using ordinary red tomatoes, green and small in size sweet cherry. And in any case, the result justifies the effort.
Canned Tomatoes “Lick Your Fingers”
The first in our list of popular winter preparations is the recipe for canning tomatoes “You will lick your fingers”. For him, take:
- 2 ½ kg of tomatoes;
- a couple of onions;
- a couple of tbsp. tablespoons rast. oils;
- fresh parsley;
- garlic;
- 0.85 liters of water;
- 40-45 ml of vinegar;
- 40-45 g of sugar;
- 3 teaspoons of salt;
- grams of 4-5 allspice and black pepper;
- a couple of bay leaves.
Finely chop the greens and lay on the bottom of the thoroughly washed cans, on top - peeled and chopped garlic. Put allspice and black pepper, bay leaves. Warm vegetable oil and also send it to jars - 1 tablespoon is enough for a 1 liter capacity. Remove the peel from the bulbs and chop into thick rings. Wash the tomatoes well and chop each in several places with a toothpick so that they do not burst later. Put prepared vegetables in banks, onion rings on top. Pour the indicated amount of water into the stewpan and bring to a boil. Add sugar, salt and cook until they are completely dissolved, then add vinegar. Remove the hot marinade from the heat and spread over the banks. Cover blanks with lids and sterilize in boiling water for a quarter of an hour. Cork tightly.
Canned Tomatoes “Like a Barrel”
This option of harvesting, among other recipes for canning tomatoes, is especially popular among housewives, and will surely appeal to all lovers of barrel vegetables.
We will prepare such products:
- four glasses of water;
- meaty tomatoes of sweet varieties;
- 15 g of coarse salt;
- 15 g of sugar;
- 15 ml of vinegar;
- 4 cloves of garlic;
- a couple of bay leaves;
- 5 peas of black pepper;
- several branches of dill;
- 2-3 cherry leaves;
- 2-3 currant leaves;
- horseradish tops;
- aspirin tablets.
Wash and dry greens, leaves, horseradish tops and tomatoes. Free the garlic from the husk. Put prepared greens, spices in sterilized jars, vegetables tightly on top. Bring the indicated portion of water to a boil in a stewpan, add sugar, salt and let them dissolve. At the end pour vinegar. Pour tomatoes with boiling marinade and add 1 tablet of aspirin for each liter. Tightly cork blanks and identify for storage.
Canned Tomatoes with Slices
The list of recipes for canning tomatoes for the winter in jars continues with a rather original option - we will cut and cover the vegetables with slices.
For the recipe you need to take:
- one and a half kilograms of tomatoes;
- 1.5 pcs lettuce pepper;
- 3-4 peas of black pepper;
- half of the onion;
- a couple of glasses of water;
- 35-40 g of sugar;
- 6-7 g of salt;
- several branches of dill;
- several branches of parsley;
- a couple of bay leaves;
- 3 cloves of garlic.
Put greens and spices in clean and dried jars. Top with sliced ​​tomatoes. Chop the onions in half rings and send to the rest of the ingredients. Boil water with salt and sugar in a saucepan. When the marinade becomes homogeneous, pour them in tomatoes in banks. Sterilize the preforms for a quarter of an hour, then immediately close tightly.
Canned Tomatoes (Spicy)
There are many similar recipes for canning a tomato for the winter. We suggest you consider the option that has earned the most positive reviews. For him, take:
- ripe tomatoes;
- one and a half liters of water;
- a couple of tbsp. tablespoons of salt;
- 25 g of sugar;
- 3-4 sprigs of parsley and dill;
- a pair of clove buds;
- a couple of peas of black pepper;
- a handful of mustard seeds;
- celery greens;
- a couple of bay leaves;
- horseradish root and tops;
- half hot pepper;
- 3 cloves of garlic.
At the bottom of the sterilized jars we place well-washed and chopped greens, horseradish tops, celery, chopped chili, peeled garlic and bay leaves. Wash the tomatoes tightly on top. In a stewpan, boil water, put salt, sugar, a couple of sprigs of dill, cloves, slices of horseradish root, peas of pepper and mustard seeds. Pour vegetables with a hot marinade, cover with lids and send for sterilization. Banks with a capacity of 0.5 and 1 liter are kept in boiling water for a quarter of an hour, 3 liters - 20 minutes.
Canned green tomatoes
For the recipe for canning green tomatoes, we will prepare the following ingredients:
- a kilo of hard green tomatoes;
- 0.2 kg of celery greens;
- a bunch of fresh parsley;
- a bunch of fresh dill;
- Bay leaf;
- 0.6-0.65 liters of water;
- pod of red soft pepper;
- 25 g of salt.
Rinse and dry the tomatoes. Boil water in a saucepan, add celery, parsley, cook for 3-4 minutes, then remove the greens and let it cool. Add salt to the marinade and mix. Peel and chop the garlic. Free the pepper pod from seeds and chop in half rings. Tomatoes are tightly placed in sterilized jars, layering them with herbs, chopped garlic, pepper and celery leaves. Add one bay leaf to each container. Pour everything with marinade and roll up. After a couple of weeks, the appetizer will be ready.
Canned Cherry Tomatoes with Bell Pepper
All recipes for preserving cherry tomatoes in one article cannot be described, but it’s quite feasible to single out a couple of the best.
For the first option of harvesting small tomatoes, take:
- 0.65 kg of cherry;
- half a liter of water;
- 13-15 g of salt;
- 30 g of sugar;
- 20-25 ml of vinegar;
- onion;
- a couple of bay leaves;
- bell pepper pod;
- 4 things. allspice;
- half a spoonful of mustard seeds;
- a couple of branches of dill;
- a couple of sprigs of parsley.
Wash, peel and chop the onions in half rings. Free the pepper pod from seeds and cut into half rings as well. Put half the prepared vegetables on the bottom of the cans, add chopped dill and peppercorns. Pierce each cherry with a toothpick at the attachment of the peduncle and spread over the banks, with the middle layer lay out the remaining rings of pepper, onion and herbs. Pour in boiling water and leave for 10 minutes. Return the water to the pan, let it boil again and refill the tomatoes. Drain the water again, add sugar, salt to it and bring to a boil. In the jars add mustard, vinegar (about 10 ml per jar) and pour the whole with boiling marinade. Seal with clean covers.
Canned Cinnamon Cherry
Continues recipes for preserving cherry tomatoes option with the addition of cinnamon. For him, take:
- 0.4 kg of cherry;
- ÂĽ tsp cinnamon;
- a couple of bay leaves;
- 1/3 teaspoon dried basil;
- 1/3 teaspoon dried dill;
- allspice peas;
- 1 clove of garlic;
- ½ tbsp tablespoons of salt;
- 15 ml of vinegar;
- half a glass of water.
Wash and pierce the tomatoes with a toothpick at the place of attachment of the stem. Put dill and dried basil, dill, pepper and bay leaf in a sterilized and dried jar. Cherry is tightly placed on top, putting another bay leaf in the middle. Boil water in a saucepan, add salt and cinnamon. Stir, boil for a couple of minutes and pour the tomatoes in jars, vinegar on top. Close caps tightly.
Canned Tomatoes in Own Juice
And at the end of our selection of recipes - canning tomatoes in their own juice. Prepare the products:
- 0.55 kg whole tomatoes;
- 0.35 kg of chopped tomatoes;
- a bunch of fresh herbs;
- a couple of cloves of garlic;
- a couple of teaspoons of salt.
Clean and dried tomatoes in banks. Add one clove of garlic and chopped greens to each. Grate a few tomatoes and add to the tomato mass, pour into a saucepan and cook over low heat for about 10 minutes with constant stirring.
Grind the finished puree through a sieve and put 10 g of salt for every half liter. Return to the stove and cook with a minimum boil for no more than a quarter of an hour. Pour the sauce over the tomatoes and keep the jars in a constant boil for half an hour. Cork immediately for the winter.