Tomatoes for the winter

Each housewife is looking forward to the period of homework of a tomato for the winter, since the harvest of vegetables in the gardens has already ripened, and their market price is lowered to the desired level. There are several ways to preserve tomatoes and all of them allow you to prepare delicious tomatoes for the winter. They can be marinated, preserved in your own juice, with apples, plums, pepper and other vegetables, as well as add various greens for a variety of taste, and for piquancy - several pieces of spicy pepper.

Recommendations for the workpiece of tomato for the winter

The end of summer and the beginning of autumn is the optimal period for the preparation of pickled tomatoes for the winter. First you need to purchase the most ripe tomatoes in the amount that you need. The main rule is a clear sequence in the process of canning in order to avoid “spoiled” cans.

The use of spices to improve the taste of pickled tomatoes:

• mint is suitable for a pleasant menthol smell;
• when the lemon balm is added, your conservation will gain a lemon flavor, and it is also perfect for the marinade with a neutral taste;
• gorky pepper for severity;
• bulgarian pepper for bright and filled taste;
• carrots can be used to decorate the contents of jars;
• peeled garlic for special aroma and taste;
• for a more saturated smell, you can add several twigs of thyme or rosemary.
  

Before the start of the canning process, you need to wash the prepared banks with a safe detergent or soda, then they need to be rinsed with warm water and put to dry. The covers also need thorough processing - they need to be washed and boiled for 15 minutes. While the preparation of cans and covers is underway, tomatoes need to be cleaned of dust and dirt.

We should not forget about the separation of tomato by size, variety and degree of maturation. For conservation, you need to choose medium or small tomatoes, and from larger ones you can make juice for marinade or for use. You should also pay attention to the integrity of the fruits, the presence of rot and spots.

According to some recipes, tomatoes should be preserved without a skin. In this case, for several minutes they need to be poured with hot water. After that, it merges, and the tomatoes remain to cool. Subsequently, such manipulations are removed without much effort.

Canning methods:

1. Most often, housewives use the method of sterilizing tomato for the winter. Gently put tomatoes in a jar of any volume, then add the prepared hot marinade to them and cover with the lids. After that, place the banks with vegetables in a wide and deep container, at the bottom of which a wooden cutting board should lie so that the banks do not break during a boil. Pour the water into the container on the neck of the jar and leave to boil. From the moment of boiling for half -liter cans, count for 10 minutes, for liter - 20 minutes and for three -liter - 30 minutes. Turn off the gas and roll up the jars with a special key, shake them and put the lids down on the litter, and overdo it on top with a thick blanket and leave to cool in this state.
2. To handle a tomato for the winter without sterilization, you can also use water, but the water temperature should be reduced to 80 ° C. During pasteurization, use the thermometer, since only with its help you determine the desired temperature. Count the time from the moment when the water temperature reaches 80 ° C.
3. The method of multiple hot filling retains a holistic type of tomatoes. First, pour glass jars with warm water, and then only boiling water to avoid the appearance of cracks in them. Then put tomatoes and other prepared ingredients in the jar, pour them with boiling water, leave for 3 minutes and drain water. Repeat this procedure 2 more times, but in the latter, use a hot marinade instead of water.

Prescriptions of canned tomato for the winter

There are many recipes for preparation of tomato for the winter. It can be tomatoes in different marinade, green sharp tomatoes, assorted tomatoes, various recipes for tomato salads for the winter, etc. Below are the most popular recipes for home conservation.

Green tomatoes for the winter:

• 1-2 kg of green tomatoes (the number depends on how many blanks you want to make);
• 0.5 kg of red bell pepper;
• 1 pcs Gorky pepper;
• 1-2 tbsp. Sahara;
• 2 tbsp. stone salt;
• 2-3 tbsp. vinegar.

Cooking sequence:

1. Choose dense green tomatoes and thoroughly wash them from dust.
2. Bulgarian pepper also wash, clean and cut into equal parts.
3. Cut the bitter pepper in circles.
4. In clean, pre -prepared, banks fold tomatoes and pepper.
5. Pour in hot water jars with tomatoes for 5-10 minutes.
6. Prepare brine in the pan - add sugar, salt and vinegar to boiled water, let it boil for another 5 minutes and turn off the gas.
7. Pour the water from the cans and pour hot brine.
8. Roll up jars and put to cool under the blanket.

Pickled tomatoes for the winter:

• small tomatoes - 3 kg;
• distilled water - 2 l;
• sugar - 3 tbsp.;
• salt - 2 tbsp;
• vinegar;
• black pepper with peas - 6 pcs;
• garlic-4-5 cloves;
• bay leaf - 4 pcs;
• horseradish leaves;
• dill umbrellas;
• celery - 1 pc.

Cooking sequence:

1. Pour the tomatoes into the basin and pour cold water, then wash.
2. Make a few shallow punctures near the stalk.
3. On the bottom of the peeled cans, fold the chopped garlic, peppercorns, bay leaf, dill and celery umbrellas.
4. Put the tomatoes with dense rows on top of spices and pour boiling water. Let stand for about half an hour.
5. Pour water from cans into a pan and put boil, then add sugar and salt.
6. Add 1.5 tbsp to banks. vinegar and pour each of them with a hot marinade.
7. Close jars using a rolling key and hide under the blanket.
   

Cucumbers with tomatoes for the winter:

• tomatoes-2-3 kg;
• cucumbers-2-3 kg;
• carrots - 1 kg;
• black pepper with peas;
• allspice;
• dried cloves;
• garlic;
• bay leaf;
• sugar;
• salt;
• vinegar - 1 tsp On one three -liter jar.

Cooking sequence:

1. Cucumbers and tomatoes should be small in order to gently fit in banks.
2. Rinse vegetables under running water.
3. Place clean jars in the oven, heat up to 200 ° C and let them warm up for 15 minutes.
4. Remove banks from the oven, add dill to them, and then put cucumbers and tomatoes alternately.
5. Pour hot water into each jar and leave to brew for 10 minutes.
6. Drain the water and let it boil, add salt, sugar and vinegar. During the preparation of brine, the main thing is to calculate the ingredients correctly. If you have only three -liter banks, then you need to add 5 tbsp. salt and 4 tbsp. Sahara.
7. Cut the carrots with thin circles, add it to cucumbers and tomatoes along with other ingredients.
8. Fill the banks with a brine and roll them up.

The salting of tomatoes for the winter:

• tomatoes;
• salt;
• sugar;
• dill umbrellas;
• black currant leaves;
• leaves of the tree of cherries;
• horseradish leaves;
• sharp pepper;
• water.

This recipe for salting tomatoes implies three meals a day, so each time you need to heat the brine to maximum temperature. The rest of the cooking technique remains the same. You can store cooled jars even at room temperature.

Assorted tomatoes for the winter:

• 2 kg of tomato;
• 2 kg of cucumbers;
• 2 kg of carrots;
• 2 kg of zucchini;
• 2 kg of Bulgarian pepper;
• garlic cloves;
• sweet onion;
• dill;
• 6 tbsp. Sahara;
• 6 tbsp. stone salt;
• 6 tsp vinegar;
• water for brine.

Cooking sequence:

1. Rinse the vegetables under running water, peel the zucchini and cut.
2. Cut the peeled onion in half rings, and garlic with circles.
3. Prepared vegetables alternately fall asleep into each jar and pour hot water for 10 minutes.
4. Drain the water and prepare the marinade, then add it to banks with vegetables and roll it up.
5. In banks with this assortment, color cabbage inflorescences will look great.
   

Lecho for the winter from a tomato:

• 1 kg of sweet pepper;
• 1 kg of medium tomato;
• ¼ tbsp. Sahara;
• 0.5 tbsp. salts;
• 0.5 tbsp. vegetable oil;
• 2 tbsp. vinegar.

For this recipe, tomatoes must be cut into quarters and chopped with a blender or meat grinder. Clean sweet pepper from seeds and cut into small slices. Add tomatoes, vegetable oil, sugar, salt to a deep pan and leave to boil over low heat. Then add pepper and leave to boil for half an hour. At the end of the specified time, add vinegar and remove the pan from the fire. Rinse the jars, sterilize and pour hot lecho in them, then roll up and hide under the blanket.

Ukrainian salad of tomato for the winter for 7 liter cans:

• green tomatoes - 2.5 kg;
• onions - 600 g;
• sweet pepper - 1.2 kg;
• cucumbers - 3 kg;
• vinegar - 3 tbsp.;
• sunflower oil - 3 tbsp.;
• fragrant pepper with peas;
• bay leaf;
• salt - 1.5 tsp;
• sugar - 2 tbsp.;
• a bunch of dill and parsley.

Method of preparation:

1. Cut the vegetables with medium pieces, and chop the greens finely.
2. In a small container, carefully mix all the ingredients.
3. Add pepper, bay leaf, salt, sugar and other ingredients to each jar.
4. Banks to score with vegetables and sterilize them for half an hour.
5. Close with lids and leave to cool.
   

Tomatoes in its own juice for the winter (3 banks with a capacity of 1l):

• 1.5 kg of whole tomato;
• 3 kg of supported tomato for juice;
• 1 tbsp. salts;
• 2 tbsp. Sahara;

Cooking sequence:

1. Pour whole tomatoes with boiling water and leave for 2-3 minutes, then remove the skin from them and transfer to the jar.
2. Spended tomatoes to pass through the juicer and pour the finished juice into a pan.
3. Let him boil for about 7 minutes, all the time removing the resulting foam from the surface.
4. Add sugar and salt to boiling tomato juice.
5. Pour the tomatoes peeled in the jar with hot juice and close the lids.
6. The tomatoes prepared in this way for the winter in banks remain juicy and fragrant. And juice can be consumed as a drink or an addition to various dishes.

Sweet tomatoes for the winter:

• ripe tomatoes - 2 kg;
• carrot leaves;
• water - 4 l;
• sugar - 0.5 tbsp;
• vinegar - 200 gr.

For those who love sweet tomatoes, you can use this blank recipe. The technology for making brine remains the same and in the end you can enjoy very tasty tomatoes for the winter.

Ajika from tomato for the winter:

• sweet pepper - 2 kg;
• green apples - 2 kg;
• carrots - 2 kg;
• onions - 2 kg;
• tomatoes - 3 kg;
• pepper "light"-4-5 pcs;
• garlic - 2 heads;
• sugar - 1 tbsp;
• vegetable oil - 400 ml;
• salt - 0.5 tbsp;
• vinegar - 3 tbsp.

Preparation technology:

1. Skip the tomatoes through a meat grinder and put it on low heat.
2. All other ingredients need to be cleaned, chopped with a meat grinder or blender and added to boiling tomato juice with oil, salt and sugar.
3. An hour later, add chopped garlic, vinegar to the pan with the mixture and leave to cook for another 5 minutes.
4. Ajika is ready and now it needs to be poured into banks and tightly closed with a lid.
5. Turn the jars and leave to cool under the covers.

Tomatoes with garlic for the winter:

• 2 kg of tomato;
• 2 heads of garlic;
• 5 tbsp. Sahara;
• 3 tbsp. salts;
• 1 tsp vinegar.

Tomatoes with garlic need to be rolled only in sterilized banks, so for this they can be placed from the oven or put in a steam bath. The covers also need to be thoroughly boiled, otherwise all the blanks can “explode”. Tomatoes are properly solid, ripe and one size, then they need to be washed and put in prepared banks. Heat water, pour it into banks. After 10 minutes, drain the water and let it boil again. At this time, you should clean the garlic and pass it through the press, and then add it to each jar. Mix salt, sugar and vinegar with boiling water and turn off the fire. Pour tomatoes with a hot brine and twist them.

The procurement of a tomato for the winter requires careful preparation and time, but it costs that, since during the cold, conservation will favorably complement your dishes or simply delight you with a variety of taste.