Homework is a creative process. Each housewife has her own recipes for canning various vegetables, salads, mushrooms and even meat for the winter. One of the most popular are various tomato blanks that will appeal to everyone, especially in winter.
Tomatoes in juice are one of the most famous pickles for the winter. The popularity of such delicious preparations is confirmed by numerous photos shared by hostesses. For cooking you need two sets of tomatoes. The first set of overripe and soft vegetables will be used for juicing, and the second set will be used for elastic and dense tomatoes of small or medium size, which will fit. Wash the tomatoes.
Cooking process
First, we prepare tomato juice, for which we will need twice as many tomatoes put in a jar. Remove stems from tomatoes, greenery, as well as from damaged parts, cut into pieces and pass through a juicer or meat grinder. In the latter case, it is necessary to additionally strain through a sieve if it is undesirable for the seeds and pulp to get into the juice.
Then the resulting juice is brought to a boil, it is important not to forget to stir and remove the foam. After adding salt, pepper, granulated sugar, garlic cloves and a bay leaf, boil over low heat for another quarter of an hour.
At this time, jars and lids are sterilized, and tomatoes are pierced to avoid cracking with a toothpick or fork when pouring juice. Put tomatoes in prepared jars, pour hot juice over them and seal. Turning upside down, cover, leaving in this position for a day. A cool place is suitable for storage.
This winter tomato recipe very simple, but requires preliminary preparation of a variety of vegetables.
Ingredients (based on 0.5 l.):
Cooking process
The recipe for making this delicious piece is quite simple. Preparing the tomatoes, separating the best: they will go for the workpiece itself. Filling will be prepared from the remaining tomatoes. Be sure to thoroughly rinse all products.
Winter is the time when body needs vitamins more than ever. Such a fortified and most delicious preparation is a salad, reminiscent of a warm summer in winter. Appetite wakes up even at a glance at the photo of the prepared salad.
Tomatoes for the winter
List of ingredients:
Cooking process
Cut the tomatoes into small pieces, cucumbers into long strips. Cut the peppers peeled from seeds into rings, onion - into half rings. chop parsley. Mix everything, adding the remaining ingredients, except for vinegar, after it boils, cook for half an hour. At this time, jars and lids should be steamed.
After cooking, put the salad immediately into jars, add vinegar and cork. After cooling, it should be stored.
In cold winters, hot tea helps to keep warm, the perfect addition to which is jam. Probably, there is no such hostess who does not make blanks from raspberries, currants or plums. There are a lot of recipes for cooking from a variety of berries. But few people know that delicious jam It turns out from tomatoes, and you won’t guess from the photo that it is vegetable.
List of ingredients:
Cooking process
Pour boiling water over the tomatoes, remove the skin. Then it should be cut into cubes. Do the same with the pulp of lemon and orange, peeled off beforehand and cleaned of bones. Putting everything in a saucepan, pour sugar and mix gently, leave for an hour. Putting on fire, stir until boiling, then cook for another 5 minutes on low heat. After that, let the mixture cool for an hour. Then, again bringing to a boil, cook for another 40 minutes. Pour hot jam into pre-sterilized jars, roll up and put away after cooling in a dark place.
Adjika is a favorite condiment not only Abkhazians and Georgians, but all lovers of spicy dishes. In winter, adjika is used to strengthen and protect the immune system. And although tomatoes are not added in the original recipes, over time they began to be included in the preparation.
Ingredients (based on 2.5 kg of red tomatoes):
Cooking process
Well-washed tomatoes, apples, red and sweet peppers, carrots must be twisted with a meat grinder. Place everything in a container and after boiling, cook for about an hour. Then into the cooled mixture. add remaining ingredients, mix well. Transfer the resulting mass to pre-prepared jars and close.
So delicious canned salad full of vitamins and will be especially useful in winter. It's easy to make with this recipe!
Ingredients (based on 3 liters):
Cooking process
Mix shredded cabbage and chopped vegetables, adding the remaining ingredients. Simmer over low heat for about 1.5 hours. While everything is stewing, sterilize the jars and lids. After cooking, arrange in jars and cork.
Pickles, made from tomato have been popular since ancient times. Someone eats them in the winter as an independent dish, someone with a soup or a second course. But from tomatoes you can also make a delicious dressing for soups. Even from the photo, you can imagine how beautiful the broth will become when it is added.
For cooking you will need:
Cooking process
Sprinkle chopped vegetables and grated carrots with salt, mix and put in pre-prepared jars, cork. A refrigerator is suitable for storage.
The process of making this tasty salad for the winter from a tomato is very simple. But it is so rich in vitamins and tasty that anyone will like it! And the gold and orange colors of the blank will cheer you up, reminding you of the imminent arrival of summer.
For a tomato salad preparation you will need:
Cooking process
First, cut the pepper into squares, cut the onion into thin half rings, and the tomatoes into small slices. Carrots can be shredded using a grater, both small and large. After adding oil, fry peppers with onions and carrots until golden brown, about 5 minutes. Then add tomatoes and salt, pour water. Leave to stew for 5-6 minutes, then pour in table vinegar. Arrange in sterilized jars, cork. After cooling, keep refrigerated.
In winter, especially often want spicy food. Add spice to a dish maybe a paste made from tomatoes.
Required Ingredients:
Cooking process
Boil the tomatoes cut into pieces, putting on low heat, until soft. Then tomatoes and skip the garlic first through a meat grinder and then through a sieve. Salt and pepper, put on a small fire and cook for another 30 minutes, not forgetting to interfere. At the same time, sterilize jars with lids. Then pour the paste into jars, cork. A cold place is suitable for storage.
Sunny Italy is famous for its delicious Bolognese sauce, which consists of different ingredients. Photos and various recipes that Russian housewives share, confirm that they have long learned to cook it for the winter, not being afraid to experiment with various seasonings. 0.5 liter jars are best for storing it, since open sauce should be used within a week.
You will need the following ingredients:
Cooking process
Despite the rather voluminous list of ingredients, preparing the sauce according to this recipe is not difficult. Put chopped tomatoes on fire and stir constantly. Reduce the fire after boiling. Boil tomatoes until creamy, as in the photo.
At the same time, finely chopped onion and garlic should be fried in oil. Pre-required dilute the tomato paste with the boiled mass, stir, then also pour into a container with the boiling mixture. While tasting, gradually add granulated sugar, paprika, pepper mixture, salt, oregano and chopped parsley with basil. After boiling for a couple of minutes, add the fried onion and garlic. After a couple more minutes, pour in the vinegar and cook for about 5 minutes, reducing the heat. Pour the sauce into sterilized jars, close. Leave to cool upside down. Should be kept refrigerated.
All the benefits of vegetables have absorbed the recipe for this delicious salad. Their a good combination will not only enjoy a pleasant taste, but also seem to be transported from a frosty winter to a hot summer.
A salad is being prepared for the winter from the following ingredients:
Cooking process
Mix the following vegetables: shredded cabbage, diced carrots, chopped onions, tomatoes, cut into small pieces. Put to extinguish on medium heat for 1.5 hours. At the end of the stew, salt, add pepper and granulated sugar. Arrange in pre-prepared jars, pour in vinegar and roll up. Turning over, leave the jars to cool, after which it is necessary to store in the cold.
1. Spicy tomatoes
- tomatoes;
- Bay leaf;
- hot red pepper
- garlic,
- dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
pickle recipe
2. For 1.5 liters. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices there (dill, cloves, peppercorns, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we put chopped greens of horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then we put the washed, peeled tomatoes there and pour the marinade, heated to a boil, cover with lids and put in a sterilization pan: half-liter and liter jars - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we cork the jars, turn them over and wrap them with a blanket for a couple of hours
2. Homemade marinated tomatoes with citric acid.
- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 liters of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. We lay out the tomatoes in washed jars, add greens (a little, only to give a light aroma, it is better for a change to add greens of the same type to different jars - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the jars, pour the brine, roll it up, then turn the jars over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.
3. Donetsk pickled tomatoes
Filling: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place prepared brown fruits in jars along with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar for the last time and seal. 
4. Spicy tomatoes
How to pickle tomatoes
For a three-liter jar: 50 g of horseradish root, 2-3 garlic cloves, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Put brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour in boiling water and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour the boiling filling up to the very edge.
Roll up the jar hermetically, wrap it in paper and in a blanket, turn it upside down and leave for a day.
5. Tomatoes with onions in jelly sterilized
Cut the tomatoes into quarters, slice the onion and cut into rings. Put in a three-liter jar, alternating tomatoes and onion rings.
Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.
6. Sliced Tomatoes with Onions and Garlic
Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.
7. Fruit and vegetable platter in marinade
It's even tastier. The basis of the recipe is "Tomatoes, sliced in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.
8. Adjika
1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and adjika will turn out thick. It keeps very well.
how to cook adjika
9. Tomato-garlic seasoning
0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.
10. Tomatoes in apple juice
Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.
11. Tomatoes with apples and spices
Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.
12. Tomatoes with cinnamon (can be stored even under nylon lids)
Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.
13. Orange miracle
1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When cool, put into jars and roll up.
14. Recipe for cooking and preserving tomatoes stuffed with vegetables.
Ingredients:
1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of mature tomatoes, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, finely chop and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and cut out the core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, put them tightly in jars and pour over the previously prepared hot sauce.
5. Top with boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C vegetable oil (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter - 75 minutes.
7. Tighten the jars, turn the lid down and let it stand for a day.
15. Recipe for cooking and preserving tomatoes in their own juice.
Ingredients:
3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
canning recipe
1. Wash small-fruited tomatoes, chop in several places with a pointed stick and place them tightly in jars on their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan under the lid, without boiling.
3. Wipe the hot mass through a rare sieve, dissolve salt and sugar in it and pour the mass of tomatoes in jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (you can dilute it with boiled water), and prepare a salad, sauce, soup from the fruits.
16. Tomatoes with mint
Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Pouring: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, better varieties "Lady's fingers".
2. Arrange in banks.
3. Wash and chop the greens, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Seasonings and spices put in jars on top of the tomatoes.
5. Fill with hot fill.
6. Sterilize: half-liter jars - 5 minutes, liter - 10-12 minutes. Roll up.
17. Tomatoes peeled in their own juice
Ingredients: 3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but intact tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel chilled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over.
5. Cover the jars with lids, put in a pot of hot water for sterilization.
6. When the water in the pan boils, take out the half-liter jars immediately and roll them up, keep the liter jars in boiling water for 4-5 minutes, the three-liter jars for 8-10 minutes and then roll them up.
18. Peeled tomatoes, canned in slices
Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned food.
1. Dip the fruits for 1-2 minutes in boiling water, cool in cold water and remove the skin.
2. Peeled tomatoes cut into 2-4 parts, put in jars without compacting, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.
19. Peeled tomatoes, canned in slices, in their own juice
Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put the prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave to cool. After that, put it in a cold pantry, or any other dark, cool place for storage.
20. Tomatoes in applesauce
Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour over the cooked hot applesauce.
3. Pasteurize jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and store in a cool place.
21. Winter tomato salad (no salt)
1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking lightly to firm the tomatoes (but not too tight).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be seasoned with soups.
22. Pickled tomatoes with beets,
For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pieces, medium-sized carrots - 1 piece, garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 sprigs. For the marinade: water - 1 liter, salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.
First you need to wash the tomatoes, on each fruit at the stem, make 2 punctures with a fork or a wooden skewer. Put the tomatoes in a bowl, pour boiling water and let stand for about 10 minutes, then drain the water. Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.
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23. Stuffed tomatoes - an even more original snack-blank.
To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.
You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and finely chop. Wash parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place the fruits tightly in a tub or other dish. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. Tomatoes should change color to darker and become soft. Move to storage in a cool place.
Pickled tomatoes are a frequent treat at the Russian table, especially in winter. In the cold season, you really want to get a piece of the already gone summer. It is enough just to open a jar of canned tomatoes, which will undoubtedly decorate your table and complement the main dishes. The article describes several simple and complex recipes for rolling tomatoes sweet, sweet and sour - for every taste, which even gourmets will like.
Recipes for winter sunsets are diverse. What hostesses do not put in the marinade: honey, garlic, lemon, pepper, currants, cherries. But still there are certain rules, not following which you can get a lot of trouble, such as: bursting cans, “flying” blanks, bitter aftertaste. Let's see how to avoid them.
Knowing these subtleties and secrets, you can confidently start clogging sweet tomatoes for the winter.
Pickled sweet tomatoes can be prepared in many ways. To give a sweet taste, sugar or honey is usually added to the marinade. Here are a few different recipes for canning tomatoes for the winter, among which everyone can choose the most suitable one for themselves. And you can use a couple of recipes and roll up jars for each. So you choose your favourite.
This recipe does not require a lot of ingredients and is easy to prepare. But this does not mean that the taste of tomatoes in this case will suffer. In addition, fruits preserved in this way are stored for a long time.
Ingredients in the calculation per 1 liter of water:
How to cook: arrange the tomatoes in jars, add bell peppers, cut into four parts (do not forget to remove the seeds from the peppers). Pour hot water over vegetables and leave for 20 minutes. Drain the water and boil the marinade (you can directly from the same water): put sugar, salt, vinegar in the indicated proportions. Pour brine over vegetables, seal tightly and leave to cool under a blanket. After a few days, the jars can be opened and put away for storage.
Ingredients:
Preparation: finely chop the dill, peel the garlic and cut into slices. Put greens, leaves in a jar, add seasonings and garlic, then fill the container with tomatoes. Boil the brine: boil 7.5 liters of water, put cloves, honey, vinegar, salt there. Boil 3 minutes. Pour marinade over future preparations, let them stand until cool. Drain the marinade into the pan and boil it again, pour over the tomatoes again. Seal the jars and, after cooling, take them to a cool place.
Ingredients:
Preparation: put dill, two rings of hot pepper, one quarter of bell pepper, peppercorns on the bottom of each jar and fill the container with tomatoes. Pour boiling water over the jars and let them brew for about 5 minutes. Drain the cooled liquid, add garlic cloves, salt (1 tablespoon), sugar (1 cup), vinegar or acetic acid (1 tablespoon) to each jar. Pour boiling water over the contents of the container, roll up and remove until cool.
How to cook: Arrange dill in liter jars over an umbrella, fill the container with tomatoes. Then prepare the brine. Put salt, bay leaf, sugar into the water, boil. Add allspice to taste. Let the brine boil for 1-2 minutes. Then remove the lavrushka and pour the future blanks with brine. Let the tomatoes stand for 6-8 minutes, then drain the brine back into the pot. After adding vinegar, wait for the brine to boil and repeat the procedure. Close the lids of the jars and put them under the covers. Delicious preparation for the winter is ready!
Ingredients per 1 liter of water:
How to cook: put leaves, garlic, dill and pepper on the bottom of the jar. Fill jars with tomatoes, you can put more leaves on top. Pour boiling water into jars and leave for 5-8 minutes. In the meantime, you can cook the marinade. The marinade volume is calculated as follows: the volume of containers used is divided in half. Boil the required amount of water, put sugar and salt. Drain the tomatoes and refill with brine.
Tomatoes canned according to this recipe will slightly sharp. And cinnamon will give the taste unusual notes.
Ingredients per 1 liter of water:
Preparation: arrange parsley sprigs, cinnamon, chili peppers in jars. Fill jars with vegetables and pour hot water over them. Leave them for 5 minutes. Throw sugar and salt into boiling water. Marinade should be boiled for 2 minutes. Drain the water from the tomatoes, then pour a spoonful of vinegar into each jar and fill each with hot marinade. Seal the container immediately, invert and let cool.
Ingredients for 1 liter of water:
Preparation: a very simple recipe with a minimum of components. Cut white onion into rings. Fill jars with tomatoes, sprinkled with onions, to the top. Boil the marinade: add salt, vinegar and granulated sugar to boiling water. Pour the fruits with hot marinade and roll up the jars with tomatoes.
Canned sweet tomatoes will definitely delight your family at dinner in the winter. Now you know how to cook them, and from the many recipes offered, you will definitely choose the one that suits your personal taste.
Chop the dill and parsley, cut the garlic into pieces. Pour into the bottom of clean, dry jars. Add a piece of hot pepper. Ignite vegetable oil and pour into jars (1 tablespoon each).
Wash the tomatoes, cut in half and fill the halves of the jar. Place thin onion rings between the tomatoes (1 onion per jar). Halves of tomatoes need to be laid quite tightly, shaking the jar.
Prepare the marinade: bring water to a boil, add salt, sugar, black pepper and allspice, bay leaf. Pour in the vinegar. Let the marinade boil for 3-4 minutes, turn off the gas. Pour hot (not boiling) marinade over tomatoes. For one liter jar of tomatoes, you need 200-250 ml of marinade. Sterilize jars with tomatoes for 12-15 minutes from the moment the water boils.
Banks with tomatoes immediately twist, turn over and wrap with a warm blanket. Leave until completely cool. Send wonderful, unrealistically delicious marinated tomatoes "Lick your fingers" for storage in the pantry. Stored in a city apartment.
