Canned Green Tomatoes: Winter Recipes

Canned green tomatoes for the winter are obtained in various ways. The simplest are recipes without cooking and sterilization. Such blanks are not stored for a long time. If you need to provide a family with preparations for the whole winter, it is recommended to use a hot marinade or heat the vegetables.

Canned Green Tomato Recipes

Unripe tomatoes are canned together with other vegetables that ripen at the end of the summer season. Tomatoes are used whole, they are cut into slices or stuffed with garlic and herbs.

Tomatoes of light green shades are suitable for processing. The presence of dark green areas indicates the presence of toxic substances in the fruits.

Cold preservation

When pickling in a cold way, vegetables retain a maximum of useful substances due to the lack of heat treatment. In this case, the shelf life of the blanks is reduced, so it is advisable to eat them within the next few months. Here, salt and hot pepper act as a preservative.

Canning green tomatoes for the winter is as follows:

1. First, two kilograms of tomato fruits are taken, which have not yet begun to ripen. They need to be washed, and the largest specimens cut into pieces. Small holes are made in the fruit with a toothpick.
2. Half of the garlic head is divided into cloves and cut into small pieces.
3. Three hot peppers need to be cut into rings.
4. The glass container is filled with prepared ingredients.
5. Dill inflorescence, fresh herbs to taste, a couple of bay leaves and peppercorns are placed on top.
6. For a liter of cold water, take a couple of tablespoons of salt and sugar, which must be dissolved in it.
7. Vegetables are poured with cold brine, after which the jar is corked and stored in the cold.

marinade recipe

It is enough just to preserve the tomatoes with the marinade. Then you do not need to sterilize the jars, since harmful microorganisms are destroyed due to boiling water.

Preservation of very tasty tomatoes for the winter is carried out subject to the following technology:

1. Tomatoes (about 1 kg) need to be washed and cut into slices.
2. Finely chop fresh parsley and celery.
3. Six garlic cloves should be pressed under pressure.
4. Hot pepper cut into large pieces.
5. Vegetable ingredients are put in one jar.
6. Pickled vegetables due to the marinade, which is obtained by boiling clean water. A glass of sugar and a tablespoon of salt are added to one liter of liquid.
7. When the marinade begins to boil, turn off the stove.
8. Then add half a glass of vinegar to the liquid.
9. The marinade is filled with the contents of the jar, which is screwed on with a lid.
10. The blanks should cool down under a cover, after which they are placed to be stored in the cold.

Recipe with jar sterilization

Sterilization of jars allows you to extend the shelf life of blanks. To do this, the containers are placed in the oven or placed in a water bath.

If containers are sterilized, then green tomatoes with garlic are preserved in a certain way

1. Unripe tomatoes are filled into glass jars that have been treated with boiling water or steam.
2. In each container you need to add bay leaf, garlic cloves, cloves, blackcurrant and horseradish leaves, dill seeds.
3. For the marinade, clean water is boiled, 100 g of granulated sugar and 50 g of salt are taken per liter.
4. When the liquid begins to boil, it is removed from the heat.
5. 50 ml of table vinegar is added to the marinade.
6. The jars are filled with liquid, which are covered with lids. The lids must first be boiled in clean water.
7. In a large basin you need to lay a cloth and fill it with water. Banks are placed in the container, after which you need to wait for the water to boil and count 20 minutes.
8. Pickled blanks are corked with tin lids.

onion recipe

For pickling unripe tomatoes with onions, jars intended for storing blanks are sterilized.

The recipe for canning green tomatoes takes on a certain form:

1. This recipe will require one and a half kilograms of green or brown tomatoes. It is better to choose fruits of the same size so that they are well salted evenly.
2. Then a large onion is taken, which is finely chopped.
3. For filling, boil a liter of water, where you need to add 0,1 kg of salt and 0,2 kg of granulated sugar.
4. When the liquid has cooled, add 150 ml of vinegar.
5. Tomatoes and onions are combined in one container, which are poured with marinade.
6. For 10 hours, the workpiece is left in a cool place.
7. When the allotted time has passed, the marinade must be drained.
8. Pieces of vegetables should be laid out in glass jars that have been sterilized.
9. The resulting marinade must be boiled, then pour over the vegetables.
10. Water is poured into a deep basin and jars are placed on a piece of cloth.
11. For 20 minutes, the containers are pasteurized in boiling water.
12. We preserve the blanks with iron lids and remove to cool.

Recipe with pepper

Very quickly, you can pickle green tomatoes with bell peppers. The advantage of this method is the minimum time spent on cutting vegetables, since the tomatoes can be used whole.

The order of preservation of one three-liter jar corresponds to the following recipe:

1. About 0,9 kg of unripe tomatoes need to be washed well.
2. One bell pepper is cut into eight pieces, the seeds are eliminated.
3. For spiciness, you can add a pod of chili pepper to the jar.
4. The ingredients are tightly packed in a container.
5. Then the kettle is boiled and the contents of the jar are poured with hot water.
6. After 10 minutes, the liquid is drained.
7. The brine will require a liter of water, a tablespoon of sugar and two tablespoons of salt.
8. The liquid should boil, after which it can be removed from the stove.
9. 80 g of vinegar with a concentration of 6% is added to the brine and filled with a jar.
10. Tomatoes are rolled up with lids and left in the kitchen to cool.

Salad without cooking

To get a delicious salad for the winter, it is not necessary to cook vegetables for a long time. It is enough to cut the vegetables and preserve them in jars.

To preserve vegetable salad, you must perform the following steps:

1. Unripe tomatoes (4 kg) are cut into quarters. Half a glass of salt is added to them and the mass is left for a couple of hours.
2. During this time, you need to chop a kilogram of onion into small cubes.
3. Bulgarian pepper (1 kg) cut into slices.
4. Then the juice is drained from the tomatoes and the remaining vegetable ingredients are added to them.
5. Be sure to add ¾ cup of sugar, 0,3 liters of olive oil and half a cup of vinegar.
6. The mass is thoroughly mixed and laid out in jars that have undergone heat treatment.
7. Then the containers with blanks are covered with lids and placed in a deep basin with boiling water.
8. The jars are kept in boiling water for the next 20 minutes, after which they are corked using a key.
9. Green tomato salad for the winter should be stored in the cold.

Recipe with zucchini

Universal blanks are obtained by pickling unripe tomatoes, bell peppers and zucchini.

You can preserve vegetables tasty and quickly as follows:

1. Two kilograms of green tomatoes need to be chopped in circles.
2. Kilogram zucchini is cut into thin slices.
3. Ten garlic cloves cut into slices.
4. Six small onions cut into half rings.
5. A couple of bell peppers need to be chopped into slices.
6. A few sprigs of fresh dill and parsley are placed at the bottom of the jar.
7. Then lay out all the prepared vegetables in layers.
8. Canned vegetables with marinade. To do this, boil 2,5 liters of water, pour 6 tablespoons of salt and 3 tablespoons of sugar.
9. From spices we take a few bay leaves, cloves and allspice.
10. Remove the boiling liquid from the heat and add 6 tablespoons of vinegar to it.
11. The containers are filled with marinade and the jar is sterilized for 20 minutes.

stuffed tomatoes

An unusual way to pickle green tomatoes is to stuff them. The filling is a mixture of vegetables and herbs.

The process of preserving stuffed tomatoes takes place according to this recipe:

1. From unripe tomatoes, fruits of the same size are selected. In total, about 3,5 kg of fruit will be required. They need to cut off the stem and take out the pulp.
2. Three chili peppers, two heads of garlic and a large bunch of celery need to be chopped in a meat grinder.
3. The resulting mass is placed inside the tomatoes and covered with cut out “lids”.
4. Tomatoes are neatly placed in glass jars.
5. You can prepare the marinade by boiling 2,5 liters of water. Be sure to add 130 g of salt and sugar.
6. At the boiling stage, the marinade is removed from the stove and a glass of vinegar is added to it.
7. Prepared containers are filled with hot liquid.
8. After pasteurization in a pot of boiling water (for a quarter of an hour), the tomatoes in the cans of the blanks are preserved with tin lids.

Vegetable salad for the winter

Unripe tomatoes are canned with many seasonal vegetables. In this recipe, vegetables are cooked, which increases the shelf life of the blanks.

The process of preserving green tomatoes includes the following steps:

1. Green or brown tomatoes in an amount of 2 kg are chopped into slices.
2. One carrot is crushed with a grater.
3. Three bell peppers need to be chopped into half rings.
4. One small onion finely chopped.
5. The chile pepper is finely cut into squares.
6. The head of garlic is peeled and pressed in a press.
7. Vegetable components are mixed in one container.
8. They add two teaspoons of table salt, half a glass of oil and sugar, a glass of water, half a glass of sugar and vinegar.
9. A container with vegetable salad is placed on the stove.
10. When the mass boils, count 10 minutes and remove the pan from the heat.
11. The most delicious salad is distributed in sterilized jars and covered with lids treated with boiling water.

Conclusion

Unripe tomatoes are preserved under iron lids whole, cut into pieces or in the form of salads. It is recommended to pre-sterilize the jars with boiling water or steam. Peppers, garlic, carrots and other vegetables can be added to the blanks. Banks are closed with a key.