Canned tomatoes for the winter: a selection of the best recipes and useful tips for properly preparing twists

When talking about pickled tomatoes, most people immediately imagine vegetables soaked in clear brine with the addition of vinegar. At the same time, there are many more original recipes in which the usual preservation is given a new original taste.

We have collected the most successful recipes for canned tomatoes for the winter and useful tips that will be useful even to experienced housewives.

Which varieties are suitable for canning?

Not all tomatoes are suitable for canning. All existing tomato varieties are divided into three types:

1. Salad. These include large-fruited tomatoes with an unusual sweet or fruity taste and thin skin. Such tomatoes do not fit in jars or crack when twisted. Rare collection varieties with low yields are also not preserved.
2. Universal. These tomatoes have a sweet taste, thin but tough skin and are large enough to fit into standard jars. Thanks to these indicators, universal-purpose tomatoes are used for canning and consumed fresh.
3. For preservation. The varieties have a classic sweet and sour tomato taste, thick and durable skin and small size. Typically, these tomatoes have dense and not very juicy pulp. Not everyone likes them fresh, but they are ideal for preservation.

There are many varieties and hybrids that are suitable for canning.

The list contains several successful examples:

• Pink raisins;
• Little Red Riding Hood;
• Wonder of the world;
• Princess;
• French grape;
• Nastenka;
• Diabolik f1;
• Sweet cherry f1.

Fruit selection

There are a huge number of tomato varieties and hybrids on the market. To independently understand which of them can be preserved, you need to know the basic requirements for tomatoes for pickling:

1. Dense skin that does not crack at high temperatures.
2. Small or medium fruit size. The tomatoes should fit through the neck of the jar.
3. Meatiness. The pulp should be dense and the seed chambers small. This allows the tomatoes to not squash in the jar.
4. Correct form. Both round and elongated tomatoes should have a leveled shape. Then the maximum number of fruits will fit into the jar.
5. Bright color that does not change when interacting with vinegar and other marinade ingredients.

Having chosen the appropriate variety of tomatoes for harvesting for the winter, you need to select the best fruits: without dents, cracks or other mechanical damage. Fruits with rotten and dark spots are not suitable.

Advice. Cracked and bruised fruits are quite suitable for making tomato juice, ketchup and paste. All damaged areas are cut off to prevent fermentation of the preserve.

The most interesting recipes for canning tomatoes

There are a huge number of step-by-step recipes for canning tomatoes. Despite this, young housewives often complain that they are unable to prepare delicious pickles. Cracking of tomatoes in a jar, bitter or too salty taste, loss of fruit shape, swelling of the canned food are the most common problems.

Often the reason lies in the wrong choice of fruits. If tomatoes were used that met all the specified requirements, then most likely the culprit was an unsuccessful recipe or a violation of technology.

Most housewives prefer the classic method of rolling tomatoes. It involves pouring hot marinade with the addition of vinegar over the fruit. In this case, the key to success is the correct composition of the fill and adherence to conservation technology.

If you want to try something more original, you should pay attention to useful recipes for preparing tomatoes in their own juice or with aromatic spices. Below are options for tomatoes with an unusual taste that any housewife can prepare.

Cherry with basil in tomato sauce

Miniature cherry tomatoes in their own juice are an unusual and very tasty way to prepare tomatoes for the winter. This preservation has a piquant taste and attractive appearance. It is suitable for decorating a holiday table, as a snack, and for preparing aromatic Italian and Mexican hot dishes.

It is more convenient to seal small tomatoes in liter or half-liter jars. The recipe indicates the quantity for 10-12 cans.

Ingredients:

• 5 kg cherry with a dense shell;
• 6 kg of large, fleshy, but juicy tomatoes with a pronounced taste;
• 10 tsp. Sahara;
• 40 sprigs of basil;
• salt to taste.

Preparation:

1. Wash tomatoes in clean cold water. If there are stalks, they are cut off. Large fruits for tomato juice are inspected, damaged areas are cut off. Damaged cherry tomatoes are not suitable for preservation.
2. Cherries are placed in jars, trying to place the maximum number of fruits in one container, and filled with boiling water.
3. Large tomatoes are doused with boiling water and peeled. Then puree using a blender or meat grinder.The resulting mass is ground through a sieve, removing the seeds.
4. The resulting tomato juice is poured into one large saucepan. Chopped basil, sugar and salt are also sent there.
5. Bring the sauce with spices to a boil, taste it, then cook for 5 minutes.
6. Drain the water from the cans of cherry tomatoes. Tomatoes are poured with boiling sauce.
7. Cans of preserved food are sterilized. After this, screw on the lids treated with boiling water.

The most popular recipe "You'll lick your fingers"

This is an easy way to prepare tomatoes for the winter in a classic light marinade. Thanks to the vegetable oil in the composition, the fruits are more tender and aromatic.

The ingredients for the recipe are the simplest:

• 10 kg of medium-sized tomatoes;
• 4 bunches of greenery (dill, parsley or mix);
• 4 heads of garlic;
• 4 large onions;
• 12 tbsp. l. vegetable oil;
• 6 tbsp. l. salt;
• 14th century l. Sahara;
• 6 bay leaves;
• 2 tbsp. vinegar;
• 10 pieces. peppercorns;
• 10 pieces. allspice;
• 6 liters of water.

From this amount of ingredients you get 4 three-liter jars of delicious canned tomato.

How to preserve:

1. The tomatoes are washed with clean cold water and inspected for dents and damage. Peel the onions and garlic, wash the greens.
2. At the bottom of each jar that has undergone the sterilization procedure, place a bunch of chopped herbs, a head of garlic, cut into large pieces, and 3 tbsp. l. oils
3. Tomatoes and onions cut into slices are placed in jars in layers.
4. Pour water into the pan, add sugar, salt, allspice and black pepper, and bay leaves. The mixture is boiled for 3 minutes, after which vinegar is added.
5. The marinade, cooled to a temperature of 70-80°C, is poured into jars with tomatoes.
6. The jars are sterilized for 15 minutes.They roll up the lids and then place them upside down under the blanket.

Tomato slices with parsley

When large pink or red tomatoes remain that cannot be placed in jars and are not suitable for long-term storage, tomato juice is made from them. Such fruits are also suitable for preservation in halves or slices. Preparing tomatoes for the winter with parsley turns out to be very tasty.

Ingredients:

• 3 kg of tomatoes;
• 4 bunches of parsley;
• 2 liters of water;
• 16th century l. Sahara;
• 100 g salt;
• 8 tbsp. l. vinegar.

It is convenient to seal such tomatoes in liter jars. The container must be sterilized before use.

How to seal tomatoes in jars with parsley:

1. The tomatoes are washed in cold water, peeled and cut into halves or quarters. Parsley is also washed under running water and cleared of yellowed leaves.
2. The chopped fruits are placed in a jar along with parsley sprigs. For one liter jar use one bunch of greens.
3. Sugar and salt are added to the prepared water. The composition is boiled for 5 minutes. The brine is turned off and filled with vinegar.
4. Tomatoes in jars are poured with hot brine. The preservation is sterilized for 5 minutes, after which it is closed with lids, turned upside down and covered with a warm blanket.

Pickled tomatoes “Like barrels”

Pickled tomatoes are a delicious dish that has graced Russian feasts since ancient times. Vinegar is not used in their preparation, so they are considered especially healthy.

Traditionally, tomatoes are fermented in the cellar in wooden barrels. In the city, this method of cooking is problematic to implement. Therefore, housewives adapted the recipe for apartment residents.

Ingredients:

• 3 kg of dense tomatoes;
• 6 sweet peppers;
• 1 hot pepper;
• 4 cloves of garlic;
• pickling bouquet;
• 4 tbsp. l. salt;
• 3 liters of water.

This amount of ingredients makes 2 three-liter jars.

Preparation without sterilization and boiling:

1. Tomatoes are washed with cold water. The stalks are not removed.
2. Place the washed and coarsely chopped pickling bouquet, peeled garlic, and chopped hot pepper at the bottom of the jars. Tomatoes and sweet peppers cut into strips are placed on top in layers.
3. Salt is dissolved in 3 liters of water. The resulting brine is poured into jars, which are closed with nylon lids.
4. Jars of tomatoes are placed in a warm place at room temperature for three days. Then place it in the refrigerator for another 14 days.

Green tomatoes with celery “Caucasian style”

Often in the fall, a large number of unripe tomatoes remain on the bushes. Realizing that they will not have time to ripen, many gardeners simply throw them away. However, many tasty and savory snacks are prepared from green fruits. The most popular recipe is “Caucasian style”.

Ingredients:

• 3 kg green tomatoes;
• 3 bunches of celery;
• 150 g hot pepper;
• 200 g garlic;
• 3 liters of water;
• 6 tbsp. l. salt.

Reference. Parsley or cilantro is often used instead of celery. It’s very tasty when you use a mix of these greens.

Preparation:

1. Tomatoes are soaked in cold water. Cracked and dented fruits are removed.
2. Garlic, pepper and herbs are finely chopped. The ingredients are mixed in one container. Some housewives prefer to blend everything in a blender.
3. Cross-shaped cuts are made in the center of the tomatoes, slightly short of cutting to the end.
4. The resulting pockets are filled with a mixture of pepper, garlic and herbs.
5. Salt is added to the water. The mixture is brought to a boil.
6. The jars are filled with celery and stuffed tomatoes, filled with hot brine, covered with nylon lids and placed in a dark place.

Spicy tomatoes

Fans of spicy flavors will love tomatoes with a lot of aromatic herbs. This preservation includes many ingredients:

• 3 kg of small tomatoes;
• 9 leaves of currant and cherry;
• 5 laurel leaves;
• 12 cloves garlic;
• 9 black peppercorns;
• 6 horseradish leaves;
• 1 large bunch of dill umbrellas;
• 6 tbsp. l. Sahara;
• 0.5 tbsp. vinegar;
• 2.5 tbsp. l. salt;
• 1.5 liters of water.

Preparation:

1. Tomatoes are washed with cold water and pricked with a toothpick.
2. Horseradish, cherries, currants and half of the dill umbrellas are distributed into jars. Then tomatoes and garlic are placed in them.
3. Salt, sugar are poured into the water, pepper and bay leaf are added. The mixture is boiled for 5 minutes, then poured into jars of tomatoes.
4. After 10 minutes, the brine is poured back into the pan, boiled and vinegar is added.
5. Tomatoes are poured with brine. The jars are closed, turned upside down and covered with thick material.

Tomatoes in mustard

Tomatoes in mustard with apples turn out tasty and piquant. They are stored for a long time and do not explode.

Ingredients:

• 3 kg of tomatoes;
• 2 onions;
• 1 apple;
• 5 cloves of garlic;
• 6 dill umbrellas;
• 12 peas each of allspice and black pepper;
• 4 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. mustard powder.

This amount of ingredients makes 2 three-liter jars.

Preparation:

1. Wash tomatoes, apples and dill umbrellas. Apples are cut into slices. The onion is peeled and cut into slices. The garlic is peeled.
2. Apples, tomatoes, onions, dill and garlic are placed in sterilized jars in layers. Distribute black and allspice evenly among the jars.
3. Salt and sugar are added to the water. The mixture is boiled, mixed with mustard powder and poured into jars.
4. The cans are rolled up and placed upside down under the blanket.

Marinated with carrot tops

Another simple option for preparing canned food for the winter is tomatoes with carrot tops. This recipe does not involve sterilization and does not take much time.

Ingredients:

• 3 kg of tomatoes;
• 15 branches of carrot tops;
• 3 aspirin tablets;
• 3 liters of water;
• 3 tbsp. l. salt;
• 12 tbsp. l. salt;
• 3 tbsp. l. vinegar.

The specified amount of ingredients is evenly divided into 3 liter jars.

Recipe for tomatoes with tops:

1. Banks are sterilized. The tops and fruits are washed.
2. Carrot tops and tomatoes are placed in layers in jars.
3. Salt and sugar are added to the water. The mixture is boiled, poured into jars and left for 10 minutes.
4. The brine is poured back into the pan, boiled for 5 minutes and poured back into the jars. After 15 minutes it is poured into the pan.
5. The brine is boiled a third time.
6. One tablet of crushed aspirin is poured into the jars. Tomatoes are poured with boiling brine so that the jars are filled to the brim.
7. The jars are closed using a machine.

Tomatoes in jelly

If you want to surprise your guests with an unusual appetizer, prepare several cans of tomatoes in jelly.

The ingredients for this recipe are simple:

• 2 kg of sweet tomatoes;
• 3 onions;
• 6 cloves of garlic;
• 3 bay leaves;
• 15 pcs. peppercorns;
• 2 liters of water;
• 3 tbsp. l. gelatin;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 3 tsp. vinegar.

All ingredients are divided into 3 liter jars.

Tomato jelly recipe:

1. Gelatin is poured with 3 cups of boiled water. Leave to swell for half an hour.
2. Tomatoes are cut into slices. The onion is cut into rings, the garlic into pieces.
3. The remaining water is mixed with sugar and salt and boiled.
4. Pepper, garlic and bay leaves are placed at the bottom of the jar. Onion and tomato rings are laid out in layers.
5. Hot brine is mixed with vinegar and gelatin.The resulting mixture is poured into jars.
6. Banks are sterilized. After this, they are tightly covered with lids, turned upside down and placed under a blanket.

Basic rules for harvesting tomatoes for the winter

To ensure that the preserved food does not swell during storage, you must strictly follow the technology for its preparation. It is very important to prevent the development of bacteria in the final product.

With sterilization

The most reliable way to preserve tomatoes is to sterilize the finished product in a jar.

They do this in two ways:

1. Several layers of gauze are placed at the bottom of the pan, on which jars of preserved food are placed. Water is poured so that it touches the “shoulders” of the cans. The liquid is boiled for 10-15 minutes.
2. The preserved jars are placed in a cold oven, which is turned on at a temperature of 120°C. When the oven warms up to the desired temperature, the jars are sterilized for 15 minutes.

Without sterilization

It is also possible to make twists for the winter without sterilization. In this case, components that prevent the development of bacteria (mustard, vinegar, aspirin, etc.) are added to the brine.

In recipes without sterilization, it is important to follow several rules:

1. All ingredients must be pure. Tomatoes and herbs are washed under running water. Damaged fruits are not used.
2. Before use, jars are sterilized with hot steam. The lids are filled with boiling water.
3. Hands are washed thoroughly before cooking.

Recommendations from experienced housewives

Experienced housewives know secrets that help make preserves more tasty and beautiful. The list shows some of them:

1. Late-ripening varieties are stored for the longest time. Such fruits retain their shape better.
2. Any recipe will become more piquant if you add hot peppers, currant and cherry leaves, and horseradish to the list of ingredients.
3. To get beautiful preservation, fruits of the same size are placed in jars.

Conclusion

Pickled tomatoes are an integral part of the gastronomic sphere of Russian culture. Such preparations allow residents of countries where the growing season for fruits and vegetables lasts less than six months to diversify their diet and saturate the body with vitamins during the winter and spring periods.

Canning tomatoes is a great way to preserve delicious vegetables throughout the year. Covering tomatoes is easy. You just need to choose a good recipe and strictly follow the cooking technology.