How to cook delicious canned tomatoes for the winter in liter jars: a selection of the best recipes

Canning tomatoes for the winter is a profitable investment. Today we will present the 10 best recipes for tomato preparations in liter jars. This is the most convenient container. For the holiday table, open two or three different jars, and during an everyday family dinner, a liter jar will go away without any residue.

We have collected a variety of step-by-step recipes so that you can surely choose the most suitable one for your family. And at the end of the article - useful advice from experienced housewives, following which will ensure a rich taste and long-term storage of tomatoes.

Recipes for pickled tomatoes for the winter

Below a variety of options are presented: with and without sterilization, with vinegar, aspirin, carrot tops, apples. The ingredients for each recipe are for a quart jar.

Pickled tomatoes, like barrel tomatoes

Many people have known the taste of barrel tomatoes since childhood. In the villages they fermented vegetables in large wooden tubs. Today, in urban conditions, you can repeat that same taste, but without using a barrel.

Ingredients:

• 1 kg of medium-sized dense tomatoes;
• 1 bell pepper;
• 2 cloves of garlic:
• 2 currant leaves;
• 1 sprig of dill;
• 1 bay leaf;
• 1 liter of water;
• 2 tbsp. l. salt.

How to preserve:

1. Wash the vegetables.
2. Remove the stem from the tomatoes.
3. Peel the pepper from partitions and seeds and chop.
4. Place herbs, bay leaves, and garlic at the bottom of the jar.
5. Alternate tomatoes and peppers when placing them in the container.
6. Dissolve salt in 1 liter of water.
7. Pour the brine over the vegetables.
8. Close the jar with a nylon lid.
9. Without turning over, leave in room conditions for three days. Avoid direct sunlight.
10. After three days, put the jar in the refrigerator.

Vegetables will be ready in 14 days. Good served with boiled or fried potatoes. Perfect for outdoor meat dishes.

Important! Shelf life – no more than 4 months.

Delicious winter tomatoes sliced ​​with gelatin

Ingredients:

• 700 g tomatoes with thick skin;
• 0.5 tbsp. l. gelatin;
• 1 medium onion;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 tsp. vinegar essence;
• 1 liter of water.

Cooking method:

1. Sterilize the container.
2. Wash the tomatoes and cut into slices.
3. Cut the onion into rings. Place on the bottom of the jar.
4. Carefully place vegetable slices on top. Do not try to compact the tomatoes.
5. Soak gelatin in boiled warm water. When it swells, use the water bath technique. The gelatin should become slightly liquid.
6. Put water on the fire. Immediately add salt and sugar. As soon as the water boils, add gelatin. Remove from heat, do not bring to a boil.
7. Pour marinade over vegetables.
8. Pour vinegar essence on top.
9. Cover the jar with a lid.
10. Sterilize for 15 minutes.
11. Roll up the blanks. Turn over, wrap and store in this position until completely cool.

Gelatin helps preserve the shape of the vegetable and its taste. In addition, the slices become like marmalade.

Other ways to preserve tomatoes:

How to prepare salted tomatoes in jars “Like barrels”

Delicious and original sweet tomatoes in liter jars

How to cook salted tomatoes tasty and simple

The most delicious recipe with grapes

Ingredients:

• 700 g tomatoes;
• 200 g seedless grapes;
• peppercorns to taste;
• allspice to taste;
• 3 cloves of garlic;
• 1 capsicum (red);
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 bay leaf;
• cloves optional;
• 0.5 tbsp. l. vinegar (9%).

Cooking method:

1. Wash the jars with soda and sterilize.
2. Select medium-sized tomatoes with thick skin. Wash and pierce each vegetable with a toothpick.
3. Peel the garlic, cut into thin slices.
4. Choose your grapes carefully. You can take both green and black varieties. Soft and too large will not work. Rinse your brushes thoroughly and make sure there are no signs of rotting.
5. Cut the capsicum into slices or in any other way at your discretion.
6. Place the bay leaf at the bottom of the jar. Add some chopped pepper there.
7. Add peppercorns and allspice.
8. If you use cloves, place them at the bottom as well.
9. Next, lay out the tomatoes, garlic and grapes, alternating layers.
10. Place a whole handful of grapes on top.
11. Put the water on fire.
12. Pour boiling water over the jars, cover with a lid, and leave for 10 minutes.
13. Drain the water back and repeat the procedure.
14. While boiling for the third time, add salt and sugar. Cook for 5 minutes.
15. Fill the jars halfway with boiling marinade.
16. Pour in vinegar.
17. Add the rest of the marinade.
18. Tighten the workpieces.
19. Store upside down for the first two days. Don't forget to cover with a blanket or a warm old jacket.

Note! Do not open the jar earlier than 4 weeks after twisting. It is better if it stands for at least 2 months. Don't add too much garlic. For a liter jar – 3 cloves maximum.

How to pickle tomatoes with aspirin and vinegar - a simple recipe

Ingredients:

• 1 kg of tomatoes;
• 1 clove of garlic;
• herbs to taste (dill or parsley are best);
• 35 ml vinegar (9%);
• 1 aspirin tablet;
• black peppercorns;
• 1 liter of water;
• 2 currant leaves;
• 1.5 tbsp. l. Sahara;
• 0.5 tbsp. l. salt.

How to preserve:

1. Sterilize clean jars.
2. Place greens, peppercorns and currant leaves on the bottom.
3. Chop the garlic.
4. Crush aspirin tablets.
5. Wash the tomatoes, make 2-3 punctures with a toothpick in each vegetable.
6. Place the tomatoes in the jar, placing the garlic between the vegetables.
7. Boil the water.
8. Pour boiling water over the vegetables, cover with a lid. Leave for 40 minutes.
9. Drain the water. Boil it. Add salt and sugar to boiling water. Mix thoroughly.
10. Pour crushed aspirin into jars of vegetables.
11. Pour vinegar into the boiling marinade.
12. Remove from heat, pour over vegetables.
13. Immediately roll up the pieces.
14. Turn over and wrap.

Marinated tomatoes in their own juice

Ingredients:

• 1 kg of small tomatoes for preparations;
• 2 kg of large tomatoes for juice;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. vinegar (9%).

The cooking method is simple. The main thing is to follow the recipe exactly.

Juicing:

1. Wash large vegetables.
2. Prepare a separate container with ice water.
3. Boil the water.
4. Place tomatoes in boiling water for 3 minutes.
5. After 3 minutes, transfer the tomatoes from boiling water to cold water for 5 minutes.
6. Remove the skins from the vegetables.
7. Cut the tomatoes into small slices.
8. Grind the vegetables in a blender to obtain a homogeneous mass.
9. Add salt and sugar. Stir several times.
10. Place the saucepan with the pulp on the fire.
11. When the juice boils, reduce the heat and note the time. You need to cook for about 20 minutes.
12. A minute before cooking, add vinegar.

Preparing preserves:

1. Rinse small tomatoes thoroughly and make punctures near the stem.
2. Place vegetables in jars.
3. Boil the water.
4. Pour boiling water over the vegetables and leave for 10 minutes.
5. Drain the water, boil, and pour over the tomatoes again. Leave for 5 minutes.
6. Drain the water.
7. Immediately pour boiling marinade (your own juice) to the very top of the jar.
8. Roll up and wrap the baths. Store upside down for the first two days.

Option for preparing canned tomatoes and onions

Ingredients:

• 500 g tomatoes;
• allspice;
• peppercorns to taste;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 2 tsp. salt;
• 1 tbsp. l. vinegar (9%);
• 1 bay leaf;
• 1 onion.

Preservation method:

1. Sterilize clean jars.
2. Make a 1cm hole in each vegetable with a toothpick.
3. Cut the onion into rings.
4. Place bay leaf, peppercorns and allspice at the bottom of the container.
5. Next, layer the tomatoes and onions, alternating the ingredients.
6. Put the water on fire.
7. Pour boiling water over the vegetables and leave for 10 minutes.
8. Drain the water and boil again.
9. Add salt and sugar to boiling water. Stir. Bring to a boil.
10. Pour vinegar into boiling water and immediately remove from heat.
11. Pour marinade over vegetables.
12. Twist the jars, turn them over, and wrap them in a warm blanket for a day.

These salted tomatoes and onions go well with fish dishes.

Cherry tomatoes in jelly for the winter are as fresh as fresh - you'll lick your fingers

Ingredients:

• 700 g cherry tomatoes;
• 1 onion;
• currant leaves;
• 3 tsp. Sahara;
• 1 tbsp. l. salt;
• 35 g gelatin;
• 1 clove of garlic;
• 1 dill umbrella;
• black peppercorns.

Cooking method:

1. Sterilize the jars.
2. Rinse the cherry tomatoes well and pierce each vegetable.
3. Cut the onion into half rings.
4. Place currant leaves, garlic, chopped onion, and peppercorns on the bottom of the jar.
5. Dissolve the gelatin according to the instructions on the package.
6. Boil water, add salt and sugar. Boil for 2 minutes.
7. Cool the marinade at room temperature. Do not dilute with cold water.
8. Add soaked gelatin to the warm marinade. Put the mixture on fire.
9. Do not bring to a boil. Remove from heat as soon as the mixture becomes homogeneous. Stir.
10. Pour marinade over vegetables. Cover with a lid.
11. Sterilize for 20 minutes.
12. Roll up the jars, turn them over and wrap them up.

Important! Never bring the gelatin mixture to a boil. Be extremely careful and do not get distracted when preparing the marinade.

Recipe for pickled tomatoes with carrot tops - preparing for the winter

Ingredients:

• 15 small tomatoes;
• 5 branches of carrot tops;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 liter of water;
• 1 aspirin tablet;
• 1 tbsp. l. vinegar (9%).

Cooking method:

1. Sterilize the jars.
2. Peel the tomatoes from the stalks.
3. Rinse the tops thoroughly so that no contaminants remain.
4. Place most of the tops on the bottom of the container.
5. Place tomatoes on top.
6. Place the smaller part of the tops on the very top. Try to lay it carefully so that the workpiece has a beautiful appearance.
7. Boil the water. Pour boiling water over the tomatoes and leave for 10 minutes.
8. Drain the water and boil again. Pour in and leave for 7 minutes.
9. Boil the marinade a third time with the addition of sugar and salt.
10. While the marinade is cooking, crush an aspirin tablet and pour it into a jar.
11. Remove the marinade from the heat and add a spoonful of vinegar.
12. Stir and pour the marinade over the vegetables.
13. Immediately close the jars and invert them.

This snack has a very original taste. The tops add freshness, and sugar removes bitterness from the preparation and makes it moderately sweet.

Read also:

Top 10 best recipes for pickling tomatoes in a saucepan

How to prepare unripe tomatoes for the winter

Tomatoes with apples and apple cider vinegar - a very tasty recipe

Ingredients:

• 700 g tomatoes;
• 3 apples;
• 100 ml apple cider vinegar;
• currant leaves;
• 2 cloves of garlic;
• dill;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1 bay leaf;
• 1 liter of water;
• peppercorns.

Cooking method:

1. Rinse the tomatoes, pierce them with a toothpick, and remove the stems.
2. Take a good look at the apples. They should not be too soft or show signs of rotting. Cut into slices, removing the core.
3. Place dill, bay leaf, currant leaves, and garlic on the bottom of a sterilized jar.
4. Next, layer the tomatoes and apples.
5. Boil water and pour in the preparation. Leave for 10 minutes.
6. Pour the water into a saucepan and boil. Pour a second time for 6 minutes.
7. Drain the water, add salt, peppercorns and sugar. Stir thoroughly and bring to a boil.
8. Immediately after boiling, pour in vinegar, stir and remove from heat.
9. Pour the prepared hot marinade over the preparations and roll up immediately.
10. Store wrapped and upside down for the first two days.

Apples go well with many vegetables, including tomatoes. The snack can be stored for a long time and goes well with everyday and holiday tables.

Recipe for preparing tomatoes with almost no salt and sterilization

An excellent option for those for whom salt in large quantities is contraindicated. Sterilization is replaced by vinegar and repeated filling.

Ingredients:

• 700 g tomatoes with thick skin;
• cherry leaves;
• 0.5 tsp. salt;
• dill or parsley;
• 3 tbsp. l. Sahara;
• 50 ml vinegar (9%);
• black peppercorns;
• 3 cloves of garlic;
• 1 liter of water.

Cooking method:

1. Rinse the jars well, preferably with soda.
2. Place cherry leaves, garlic, and chopped herbs on the bottom of dry jars.
3. Peel the tomatoes from the stalks.Do not take large fruits; it is better to pickle them whole.
4. Make a puncture with a toothpick at least 0.5 cm deep.
5. Place the prepared tomatoes in a jar.
6. Top with the remaining greens.
7. Pour boiling water over the workpiece and leave for 20 minutes.
8. Drain the water and repeat the procedure. Also leave for 20 minutes.
9. Boil a third time adding salt, sugar and pepper.
10. Pour vinegar into the boiling marinade and immediately remove from heat.
11. Pour the marinade over the preparations. Pour it in gradually.
12. Roll up the jars.
13. Turn over and wrap for two days.

Cooking tips and tricks

Experienced housewives are happy to share their secrets with newcomers:

1. It is not necessary to remove the stem of tomatoes. It does not affect the taste.
2. Don't use celery. It does not go well with young tomatoes. It is better to give preference to dill and parsley.
3. If you do not puncture the vegetable, the skin will burst from the heat and the appearance will be ruined.
4. Try not to pour in the entire marinade at once. It is better to divide into 3 parts and wait about 10 seconds. The correct way to do this is to fill it to one third, then to half, and so on.
5. Do not add too much onion in a recipe that also contains garlic.
6. Aspirin maintains the freshness of the product without affecting the taste in any way. But remember that the pill can cause unwanted reactions in the body. Also, aspirin preparations should not be used by children under 7 years of age.
7. For a richer aroma, use currant leaves in combination with cherry leaves. They complement each other perfectly.
8. Don't skimp on the black peppercorns. It will be great if you put some of it on the bottom of the jar, and use some of it when cooking the marinade.

Let's sum it up

Pickled tomatoes in liter jars are an excellent option for the holiday table and everyday family dinner. Tomatoes go well with apples, carrot tops, onions, and garlic. For the marinade, you can use either regular vinegar or apple cider vinegar. Choose your fruits carefully. Vegetables should be ripe, with thick skin, and not overripe. Tomatoes that are too large are not suitable for harvesting. Small round or oblong ones are ideal.

We wish you a rich harvest and bon appetit!