Canned tomatoes - the most delicious recipes

Marinades are divided into two categories. Some are poured hot, others chilled. The need to sterilize jars before sealing depends on this. The use of cooled marinade dictates seaming after preliminary sterilization of not only the jar itself, but also its contents. Tomatoes are a product that produces its own acid, so 4.5% vinegar is used to preserve this product. 1 tablespoon of acetic acid will replace 150 ml of such vinegar or 75 ml of 9 percent.

When pickling tomatoes, keep in mind that their own acid will increase the acidity of the finished product. Therefore, having determined by taste that the marinade is not sour enough, there is no need to rush to add vinegar.

Cooking in a jar: step-by-step recipe for canned tomatoes

In order for all the tomatoes to be soaked in the marinade equally, it is necessary to select fruits of approximately the same size for placing in one jar. GOST requires the same requirements for canned vegetables of all types. Also, you should not mix tomatoes of different varieties in one jar - black with yellow and red, “rocket” with round Krasnodar ones. The ripeness of the fruits should also match.

The main spices are:

stems with dill seeds;
garlic;
black and allspice peas;
carnation;
leaves of black currant, horseradish, cherry;
parsley, celery.

If you replace traditional herbs with lovage, you must do this very carefully. One small piece of the leaf of this plant is enough to replace a bunch of celery, parsley, basil and tarragon combined. Its aroma is very strong, so you can also avoid cloves.

Filling with hot marinade will be done using this technology three times, so there is no need to pre-sterilize the container. All the spices selected for the marinade are placed at the bottom of a clean jar. The greens can be chopped with a knife or placed in whole branches.

Added:

several cloves of garlic;
3-4 onion half rings;
2 cloves;
3-4 peas of allspice, 5-8 black;
2 bay leaves.

Recipe:

Punctured tomatoes are placed in dense layers up to the shoulders of the jar. It is better to make punctures with a wooden toothpick on one side of the fruit in 3-4 places. This is necessary so that when pouring boiling water, the fruits do not burst, otherwise the peel floating in the marinade will spoil the appearance of the workpiece.
To fill a 3-liter jar you will need 1.5 liters of water, 75 g of fine salt, 100 g of granulated sugar, half a glass of 9% vinegar. If there is no measuring cup, then salt and sugar can be dosed in tablespoons. Makes 3 tablespoons of granulated sugar and 2 tablespoons of salt.
Boil water with sand and salt. After they are completely dissolved, the boiling brine is poured into the jar. Cover the jar with a lid and wait about 10 minutes.
The marinade is poured back into the pan and brought to a boil. The procedure is repeated again, but now you need to add vinegar and a teaspoon of mustard powder to the brine.
The marinade is poured to the very edge of the jar. As it cools, the marinade level will naturally decrease. In order for the marinade to fill all the cavities between the tightly packed fruits, you need to roll the jar by the neck, placing it on the side of the bottom. Before seaming, you need to fill the jar with marinade to the brim.
No matter how carefully the can is moved to remove air, there is always the possibility that it went unnoticed somewhere in the middle. Therefore, the jar must be turned over 3-4 times, alternately placing it on the lid for 5 minutes, and then on the bottom.
Leave the jar upside down until it cools completely.

If thick-skinned tomatoes were used for the preparation, it is better to cover the jars with a cotton blanket. The longer the workpiece remains warm, the faster the tomatoes are saturated with the marinade.

Recipe for canned cherry tomatoes in marinade

Small tomatoes - what could better decorate a holiday table? Perhaps Cherry with gherkins. Taking into account that the marinade for cucumbers and tomatoes is prepared identically, you can roll up not only cucumbers and tomatoes separately for the winter, but also together. This will make the taste more pleasant and rich.

When rolling pickled tomatoes with cucumbers, it is better to add a couple of blackcurrant leaves to add flavor. A preparation made from tomatoes alone will have a unique taste if you use cherry leaves.

The tomatoes are washed, pierced, and placed on top of spices and herbs. As a rule, half-liter jars are used for packing this type of tomato. Greens stacked in whole branches are not the wisest solution; it is better to chop them.

White and red: canning currants

Calculating the ingredients for the marinade is quite simple:

liter of water;
dill umbrella;
a tablespoon of granulated sugar;
2 tablespoons of coarse salt;
1 teaspoon 9% vinegar;
bay leaf (added 2 minutes before removing the marinade from the heat).

Preservation process:

Filling is done once, so the jar must not only be thoroughly washed, but also sterilized. If there is no special device, it doesn’t matter. Place a colander over a pan of boiling water, and place the jar in it (bottom up) for 15-20 minutes. Steam treatment is noticeable without any tricks. The steam, settling on the walls of the jar, flows back into the pan. In principle, such treatment can be carried out by placing a jar on the spout of a kettle filled to the limit with boiling water. But during the boiling process, the water evaporates, which can cause the kettle to tip over. This means that you need to put the kettle on the back burner, resting the jar on the lid of the stove.
The second danger of this method is that you need to place the spices and tomatoes in a still hot jar. It is better that the end of placing the ingredients coincides with the moment the brine boils.
Fill the tomatoes with boiling water up to the top edge of the neck of the jar.
Next, you need to cover the jar with a lid, but do not screw it on. After 5-10 minutes, the liquid will settle, filling the gaps between the tomatoes. Its quantity needs to be replenished. After that you can roll it up.
After sealing, the jars are placed on the lid so that air does not remain in the middle of the jar. In addition, if the jar is not sealed tightly, then moisture will appear above the sealing rubber of the lid. If this happens, everything can be fixed at this stage, only the lid will be lost forever. The marinade is poured into a saucepan, water can be added if necessary, the liquid is brought to a boil, and the tomatoes are rolled again.

For Cherry, double steaming with boiling water is not advisable. Most often this leads to peeling of the skin.

City marinade for chopped tomatoes: recipe for liter jars

Making preparations at the dacha is a pleasure: greens, horseradish root, leaves of fruit trees and shrubs are always at hand. Where can a city dweller get the same dill inflorescence? In principle, it can be replaced with dried seeds of cumin, coriander and other spices. Grocery stores offer a large selection. The main thing is not to overdo it, choose one type of seasoning that is most impressive.

The peculiarity of this recipe is that not whole, but cut fruits are used for rolling. The size of the slices depends on the variety of tomatoes chosen. It is enough to cut medium fruits into 4 parts.

The required ingredients are garlic and onion. For this “salad” it is preferable to take watery tomatoes. “Black Prince”, “ox heart”, “rocket”, “lady fingers” are better used in other recipes. And yellow varieties are suitable for this recipe no worse than Krasnodar tomatoes or tomatoes growing in clusters.

Ideal canning: tomatoes in liter jars

The marinade is prepared as for seaming porcini mushrooms and boletus:

5 liters of water;
5 tablespoons of salt;
150 ml granulated sugar (9 tablespoons).

Preparation:

A couple of bay leaves are added to the boiling sugar-salt syrup.
Before removing from heat, add 150 ml of 9% vinegar and the same amount of vegetable oil to the pan. This amount of marinade is enough to seal 12-13 liter jars.
The marinade is cooled so that when pouring, the skin does not separate from the tomatoes. Pour the marinade warm.
To prevent jars from exploding, they must be sterilized along with the contents. To do this, a towel is placed at the bottom of a large wide tank, and jars with blanks are placed on it close to each other. Hot water is poured up to the hangers of the cans and the gas is turned on. After the water boils, the jars should remain inside the tank for about 15 minutes. It is better to cover them with lids prepared for rolling.
The jars are rolled up hot.

Canned tomatoes are sweeter

The following original recipe will appeal to even the most experienced cooks. The main highlight of this recipe is the addition of honey. This is not only tasty, but also healthy product.

Ingredients:

firm tomatoes – 3.5 kg;
natural honey – 350 g;
cloves – 4-5 pcs.;
vinegar – 45 ml;
fine salt – 45 g;
heads of garlic – 2 pcs.;
horseradish – 100 g;
allspice – 10-15 pcs.;
currant foliage – 7 pcs.;
dill umbrellas – 8 pcs.;
purified water - about 7 liters.

Pomegranate juice: preparation methods and storage options

Cooking steps:

Wash the tomato fruits well.
We sterilize the jars along with the lids.
Peel the garlic and horseradish.
At the bottom of the jar we place currant leaves, garlic cloves, allspice, horseradish and dill umbrellas.
Place tomatoes on top.
Pour water into the pan, add vinegar, cloves, salt and honey.
Place on the stove, boil for five minutes and pour the marinade into a jar.
Leave for 30 minutes and pour into a saucepan.
Place the marinade back on the stove and boil for 1 minute.
Pour it into a jar and roll it up.
Turn each jar upside down.

Small canned tomatoes

The highlight of your holiday table can be small canned tomatoes. Children will love these micro fruits and will inspire adults. And the presence of onions and celery will give the vegetables a special unique taste.

Ingredients:

small tomato – 2.3 kg;
small onion – 600 g;
dill umbrellas – 9 pcs.;
small heads of garlic - 2-3 pcs.;
celery – 450 g;
fine salt – 55 g;
fine sugar – 85 g;
purified water – 2.3 l;
mustard seeds – 25 g;
vinegar – 20 ml;
laurel leaf - 6 pcs.

Cooking steps:

We wash the jars in water and soda, rinse thoroughly and spray with steam.
Wash all the greens and tomatoes well.
Place 3 celery leaves and 5 g of mustard in a jar.
Peel the garlic and onions and wash with water.
Cut the onions into rings and place on top of the celery.
Next, add the garlic and cover everything with tomatoes.
We put a laurel leaf on the sides.
Place dill umbrellas on top.
Place a container filled with water on the stove.
Add sugar and salt to the water.
After boiling, fill the jars and set them to sterilize.
After a quarter of an hour, pour vinegar into the jars, roll them up and turn them over.

Cooking steps:

We thoroughly wash all vegetables in running cool water.
We remove the bandage from the tomatoes.
Peel the pepper and cut into 4 parts.
We sterilize the jars well, pour over them with steam or boiling water, and you can fry them in the oven.
Fill the jar: first with dry herbs, then with garlic, horseradish, tomatoes and cover with pepper on top.
In a deep container, mix water with salt and add sugar.
Place on the stove and after boiling, fill the jars to the top.
Pour it back into the container and boil.
Pour brine into jars, add 10 ml of vinegar and roll up.
If the jars are rolled up with regular lids, then the jars must be turned over.

A simple and favorite recipe for canned tomatoes

Sometimes you really want to remember your childhood and try those canned tomatoes the old fashioned way. To prepare this preserve, you don’t need to be sophisticated with ingredients or look for any innovations. Grandma's recipe will always be relevant and will never be forgotten.

Ingredients:

average tomato fruit – 2.2 kg;
salt, sugar - at everyone’s discretion;
vinegar - about 15 ml;
laurel leaf – 3-4 pcs.;
dill umbrellas – 2-3 pcs.;
cherry and currant foliage - at your discretion;
bell pepper – 3 pcs.;
garlic cloves – 5-6 pcs.;
sweet peas – 4-7 pcs.

Cooking steps:

Wash tomatoes and peppers in clean water.
We fry clean glass jars in the oven or sterilize them over steam.
Boil the lids in clean water and allow them to dry.
Add salt to the water, along with sugar and wait until this brine boils.
Place garlic cloves, peas, laurel leaves, dill umbrellas, cherry and currant leaves in a glass container.
For all the spices we put medium, whole tomatoes.
Place chopped bell peppers on the sides.
Pour in the brine for a quarter of an hour and pour into a container.
After the brine boils again, fill the jars with it, add vinegar essence and roll up.
Invert glass containers.

Delicious pickled tomatoes for the winter (video)

Many tips in this article will help you get a tasty, clear marinade and juicy canned fruits.