canned tomatoes

Among all types of preparations for the winter, canned tomatoes make up a significant part. After all, they can be preserved as a whole, and halves, and slices, and mature, and green. Use vinegar or other types of acids for preparations, or you can simply salt or ferment. You can prepare tomato juice, sauce and a wide variety of seasonings. But in this article we will focus on canning whole ripe tomatoes, and this is also a considerable part of the recipes. But it is in fruits preserved in this form that the greatest amount of useful substances is preserved.

How to preserve tomatoes for the winter in jars correctly

First you need to understand that only high-quality tomatoes should be used for canning, without soft spots, various kinds of stains and other damage. Canned food with similar fruits is stored.

For canning in jars in general, tomatoes of medium and small sizes are well suited. The color of the fruit does not really matter – moreover, multi-colored tomatoes will look great even in one jar. But according to the degree of maturity, it is desirable to sort them so that in one jar there are tomatoes of approximately the same ripeness.

It is best to wash tomatoes before preservation in cool water, without leaving them to soak in it for a long time. Otherwise, the tomatoes may become soft and unsuitable for canning.

So that the tomatoes do not burst during heat treatment, they are recommended to be pierced at the stem with a sharp object: a fork, a toothpick, a needle.

Canned tomatoes are cooked with a variety of spices, ranging from standard bay leaves and peppercorns to aromatic herbs, mustard seeds and coriander. If herbs are used to preserve the tomato, and the recipe does not provide for sterilization, then they must not only be washed well before being placed in jars, but also poured with boiling water for a couple of minutes.

The ideal ratio of sugar and salt when canning tomatoes is 2 to 1. If the recipe for canned tomatoes indicates that sugar relates to salt as 3: 1, then this means that the taste of the finished tomatoes will be slightly sweet. For many, this particular taste is the most attractive, but here everyone chooses for themselves.

Canning containers must be washed, best of all using soda, and then rinsing them thoroughly in running water. Lids are sterilized for at least 5 minutes in boiling water. If the recipe for canned tomatoes provides for sterilization, then the jars need only be washed clean.

Otherwise, they must be pre-sterilized either in boiling water, or over steam, or in the oven. Recently, modern, very convenient ways to sterilize jars have become fashionable – in a microwave or in an air grill.

Preserving tomatoes in liter jars

1 liter jars are the most affordable and convenient utensils for canning tomatoes at a time. If the hostess makes stocks for the winter only for herself or the family so far consists of only two people, then a liter container with canned tomatoes can even be enough for several meals. In any case, she will not have to stand in the refrigerator for a long time.

In liter jars, small cream tomatoes or even cherry tomatoes are traditionally preserved. They can fit more in such a relatively small volume.

So, according to any recipe for 1 liter jar you will need:

• From 400 to 700 g of tomatoes. Such a large scatter is dictated by different fruit sizes. If about 700 g of cherry tomatoes fit in it, then only about 400 g of medium tomatoes can fit.
• Garlic is usually taken depending on the recipe – from 3 cloves to half a head.
• If sweet pepper is used, then one piece is added in chopped form.
• Hot pepper is usually used a little – from a quarter to a third of the pod.
• The amount of water used for filling may vary depending on the degree of filling of the container. But on average, it is taken about half the volume – that is, 0,5 liters.
• The amount of salt can vary from half to a whole tablespoon.
• Sugar is an essential ingredient in canning tomatoes. But it can be put from 1 tbsp. spoons up to as many as three or four, if recommended in recipes.
• Vinegar is also a popular ingredient in the manufacture of canned tomatoes. If vinegar essence is used, then ½ teaspoon is enough. In the case of adding 9% table vinegar, it is taken, as a rule, 1 tablespoon.
• When using citric acid, powder is added literally at the tip of a knife.
• Cloves, black and allspice peppers are added in the amount of 2-4 pieces.
• Fragrant herbs are usually used to taste – just a few branches will suffice.

Tomatoes for the winter in 2 liter jars

Two-liter jars appeared in everyday life relatively recently, but quickly became popular, since this is the most convenient volume for canning tomatoes for the winter for a family of 2-4 people. You can already harvest tomatoes of any size in them, the main thing is that they crawl into the inlet.

In a two-liter jar, as a rule, 1 kg of tomatoes is placed. Among other main spices used for preservation, the following amount is taken:

• 1 liter of purified water;
• 1-1,5 st. spoons of salt;
• 2-4 st. spoons of sugar;
• 1/3 teaspoon of citric acid;
• 2 tbsp. tablespoons of vinegar or 1 tsp. vinegar essence;

Preserving tomatoes in 3 liter jars

These are the most traditional volumes for canning, especially in rural areas, where they are used to handling large quantities of blanks. But in order to prepare canned tomatoes for the festive table, a 3-liter jar is a very convenient dish.

In a three-liter bowl, as a rule, from 1,5 to 2 kg of tomatoes fit freely. This volume is also well suited for experimenting with a variety of additives in general when canning tomatoes: cucumbers, peppers, apples, plums, grapes and other berries. As for the rest of the spices and seasonings, their ratio for a three-liter container can vary greatly depending on the recipe used.

On average, when canning tomatoes, a 3-liter jar is usually put:

• from 1 to 2 tbsp. spoons of salt;
• from 2 to 6 tbsp. spoons of sugar;
• from 1 to 3 tbsp. tablespoons of vinegar or 1 tsp. essences;
• from 1,2 to 1,5 liters of water;

The leaves of currant, cherry, horseradish, oak, dill inflorescences are used mainly to taste, as well as other spices such as cloves, bay leaves and peppercorns.

Preservation of tomatoes for the winter with bell pepper

Canned tomatoes according to this recipe are very tasty, and pepper is usually eaten one of the first.

For 1 liter jar you will need:

• 500 g of tomatoes;
• 1 Bulgarian pepper;
• 1 small horseradish root;
• 2 dill inflorescences;
• 2-3 pcs. currant and cherry leaves;
• 1 bay leaf;
• 3 peas of black and allspice;
• ½ teaspoon of vinegar essence;
• ¾ st. spoons of salt;
• 2 Art. spoons of sugar;
• 0,5-0,7 liters of water.

The canning process is not complicated at all.

1. Peppers are cut into slices or strips.
2. Currant leaves, cherries and dill inflorescences are laid at the bottom.
3. Next, lay out the tomatoes along with pepper and chopped pieces of horseradish.
4. Boil the marinade from water, spices and spices, after boiling, add the essence.
5. The marinade is poured over the laid vegetables with herbs, covered with lids and put on sterilization in a pot of hot water.
6. Keep a liter jar in water for about 15 minutes after boiling.
7. Take out, roll up and leave to cool in the room.
8. Delicious canned vegetables can be tasted after 20 days.

The most delicious canned tomatoes: a recipe with spices

Using the same scheme of actions, canning tomatoes in three-liter jars for the winter is carried out according to the following recipe with the addition of a whole set of spices:

• 1,8 kg of tomatoes;
• Xnumx cloves of garlic;
• 50 g dry collection of Provence herbs;
• 2 horseradish leaves;
• 5 carnations;
• 1,5-1,7 liters of water;
• 40 g salt;
• 70 grams of sugar;
• 40 ml of 9% vinegar.

As a result, canned tomatoes will be as fragrant as if they were made in the Mediterranean.

Recipe for preserving tomatoes for the winter with hot peppers

If you add 1 more pod of fresh red hot chili pepper, cut into small pieces along with seeds, to the previous recipe, then the canned tomatoes will turn out not only spicy, but also spicy. And especially will appeal to the male population of the planet.

Preserving tomatoes for the winter with basil and onions

Among the many recipes for preserving tomatoes for the winter, this one, according to many, is the most beautiful and delicious. After all, basil is the very herb that perfectly complements the taste of tomatoes. And the combination of almost black, purple, and red shades of basil against the background of white onion rings will give a special beauty to the canned snack. In addition, the recipe does not use vinegar, which gives it an additional appeal in the eyes of those who monitor their health.

For two liter jars you need to prepare:

• 1-1,2 kg of tomatoes;
• 2 sprigs of basil of different colors – only 6-8 pieces;
• 1 bulb;
• 2 garlic cloves;
• 5 peppercorns;
• 1 L of water;
• 50 g salt;
• Xnumx g of granulated sugar;
• 1 teaspoon of citric acid.

Canning tomatoes according to this recipe occurs in the following order:

1. The basil is washed and cut into 2 cm pieces.
2. Tomatoes are washed under water and allowed to dry on a towel.
3. A marinade is prepared from water, salt, sugar and citric acid.
4. The bottom of a clean jar is laid with basil, garlic and pepper and a few onion rings.
5. Then place the tomatoes, alternating them with basil and onion rings.
6. When each container is completely filled, the marinade is poured from top to the brim and put on sterilization.
7. Sterilize in low-boiling water for about 15 minutes and seal immediately.

Preservation of tomatoes without sterilization

For canning tomatoes without sterilization, the double-fill method is most often used, and the following is extremely common among many similar recipes.

In order to spin a three-liter jar for the winter, you should prepare:

• 1,5 kg of sweet ripe tomatoes;
• 1 sour apple;
• 4 garlic cloves;
• 1 st. a spoonful of mustard powder or grains;
• 2-3 umbrellas of dill;
• 10 peas of black pepper;
• 1 bulb;
• 5 peas of sweet pepper;
• 3 Art. liter. sugar;
• 2 Art. l salts;

And the process of making canned tomatoes for the winter without sterilization is not so complicated.

1. Vegetables and fruits are washed, apples are freed from seeds and cut into slices, onions – quarters.
2. The bottom is laid with half of the chopped onion and apple, then tomatoes are placed, and on top again apples, onions and garlic.
3. Pour the contents of the container with boiling water, cover with a lid and leave for at least 15 minutes.
4. Then the water is drained, and the tomatoes are left to be covered with lids so as not to cool them.
5. On the basis of the poured water, a marinade is prepared by heating it to a boil and adding spices and spices.
6. After boiling, mustard is poured into the marinade, stirred, and immediately poured over the tomatoes and rolled up.

Easy Tomato Canning Recipe

The simplest preservation of tomatoes for the winter is that the tomatoes placed in a jar of spices and herbs are poured with boiling marinade, the required amount of vinegar essence is added on top and immediately rolled up. After rolling, the jars are lightly rolled on the surface of the table so that the vinegar quickly disperses throughout the entire volume and, turning upside down, put to cool under a warm blanket.

Tomatoes canned for the winter with garlic

The whole highlight of this unusual recipe is that each tomato is stuffed with garlic, from which the canned fruits acquire an incomparable taste and aroma.

After all, you won’t surprise anyone with the usual preservation of tomatoes with garlic – garlic is present in almost every recipe for canned tomatoes. And such a preparation will certainly be very popular, both among guests and at home.

Prepare for one 2 liter jar:

• 1 – 1,2 kg of tomatoes;
• head of garlic;
• 1 L of water;
• 6 Art. liter. sugar;
• 2 Art. l salts;
• 7 pieces of cloves;
• 1 tsp vinegar essence;
• A few currant leaves and dill inflorescences (optional).

Tomato canning consists of the following steps:

1. Tomatoes are washed, dried, and each fruit with a sharp knife cut out the attachment point of the stalk with a small indentation.
2. Garlic is peeled into a slice and one clove is inserted into each recess.
3. Tomatoes are placed in a sterile jar, cloves are added and poured with boiling water.
4. After 10-15 minutes, the water is drained, heated to 100 ° C, sugar and salt are dissolved in it, and the fruits with the filling are poured with it again.
5. Essences are added and rolled up.

Cherry Tomato Preservation Recipe

This recipe is interesting in that you can preserve tomatoes at once with whole branches. And although you will need more jars to place them, but for any holiday you can get a ready-made table decoration in the form of branches with pickled tomatoes.

For 9 liter jars you will need:

• 2,5 kg of cherry tomatoes on the branches;
• 1 bunch of dill;
• 3 of Bulgarian peppers;
• 9 bay leaves;
• 9 aspirin tablets;
• 9 st. tablespoons of vinegar 9%;
• 2 hours each l. sugar and 1 h. l. salt on the bank;
• cloves, cinnamon, allspice optional.

And it is very easy to prepare such beauty.

1. Tomatoes are thoroughly washed, making sure that there are no impurities left at the points of attachment of the branches to the fruits.
2. 2 pieces are placed in each container at the bottom. cloves, bay leaf, a piece of cinnamon, a sprig of dill, a peppercorn and 1 tablet of aspirin.
3. Peppers are washed, cut into 12 parts and placed in a glass dish along with tomatoes, 4 pieces in each container.
4. Vegetables are covered with salt, sugar, poured with vinegar.
5. At the end, they are poured with boiling water and immediately corked.

Sweet canned tomatoes for the winter

In this recipe, honey and lemon will act as the main preservatives.

The ingredients are designed for one three-liter jar or 3 liter:

• 1,5 kg of tomatoes;
• 2 lemon;
• 100 ml of liquid fresh honey;
• a small bunch of cilantro, dill and basil;
• 4 garlic cloves;
• 1,5 Art. spoons of salt.

You can prepare an appetizer according to this recipe as follows.

1. Tomatoes should be placed in glass containers, pour boiling water for 10-15 seconds, and then drain the water, and place the tomatoes in cold water.
2. From the amount of water obtained, prepare the marinade by adding lemon juice, salt and honey to boiling water.
3. During this time, release the fruits from the skin – after the difference in hot and cold temperatures, the skin itself will easily come off, it just needs help.
4. Chopped herbs and garlic are placed in jars.
5. Carefully place peeled tomatoes on top.
6. Pour cooked boiling marinade over and roll up.

How to store canned tomatoes

Canned tomatoes prepared for the winter can be served on the table in 20-30 days. But the most delicious they become a few months after production. You can store them in an ordinary closed kitchen cabinet, which is far from the stove and radiators during the year. Of course, both the cellar and the pantry are also perfect for storing this versatile snack. In the cellar, they can easily be preserved for up to three years.

Conclusion

Canned tomatoes amaze with the abundance and variety of existing recipes. After all, every housewife strives to bring something of her own, unique, to already familiar recipes.