How to salt tomatoes in jars for the winter

Salting tomatoes for the winter is one of the most interesting and useful types of harvesting tomatoes. Indeed, in salted or pickled fruits, both the natural taste and the special tenderness of the product are preserved, in contrast to pickled vegetables made using vinegar.

How to salt tomatoes for the winter

The phrase “salting tomatoes” certainly conjures up luxurious oak barrels, in which the sacred action takes place – the transformation of tomatoes under the influence of salt, sugar and spices into a salty product. But in modern small apartments, such barrels can even be placed, and even then there is nowhere. In addition, it is not easy to find such containers now, and they are very expensive. Therefore, for many decades, a variety of glass containers have been especially popular for pickling tomatoes. It can be of various sizes: from 0,5 liters to 5 liters, and even 10 liters. Although the most popular are three-liter and liter jars. Indeed, in the first place, you can cook an excellent dish based on the festive table, and salted tomatoes made for the winter in liter jars are suitable for regular use by a small family of 2-3 people.

In addition, it is even easier to cook salted tomatoes in jars than in barrels – there is no need to use oppression. And the distribution of fruits during salting in many banks provides some additional insurance. If suddenly in one jar the tomatoes turn sour for any reason, then this will not affect other containers.

As for the choice of the fruits themselves for pickling, there are the following rules that it is advisable to adhere to:

1. Usually, varieties of oval-shaped tomatoes, the so-called cream, are chosen for salting: De Barao, Aquarelle, Giant Cream, Rocket, Cio-Cio-San and others.

   

2. In principle, tomatoes of a different shape are also suitable if they have a dense peel and fleshy pulp.
3. It is better to select unripe fruits, since ripe tomatoes require especially careful handling during the pickling process and often lose their shape.
4. You can even pickle green tomatoes, but fruits with damage from diseases or for other reasons must be discarded.
5. For salting in jars for the winter, according to various recipes, it is more convenient to use small or medium-sized tomatoes. From the fruits of giants it is better to prepare juice or, if they are distinguished by dense pulp, then preserve them in slices.
6. Regardless of the recipe, tomatoes for harvesting for the winter should be collected in dry weather and stored until processed laid out on a horizontal surface in one row.
7. If possible, it is better not to mix tomatoes of different varieties in the same container – they can behave too differently.
8. To avoid cracking of fruits during salting, they are usually pierced in several places with a toothpick.

If we compare the very technology of pickling tomatoes with pickling cucumbers, then the processes are very similar, but there are some differences:

1. Due to the higher sugar content in tomatoes, they require more salt. According to the classic recipe, a brine for ripe fruits is prepared using 10-500 g of salt per 600 liters of water. When salting green tomatoes, salt will require even more – 600-800 g per 10 liters of water.
2. Since tomatoes have a more pronounced taste and aroma, they will need less spices and seasonings.
   
   Attention! But to preserve the strength and elasticity of the fruit, as well as when pickling cucumbers, oak, cherry and horseradish leaves are used.

   

3. The fermentation process in tomatoes is slower than in cucumbers, so pickling will take much longer. On average – about two weeks, if the fermentation temperature is within + 15 ° C + 20 ° C. And at temperatures from 0 to + 5 ° C, pickling tomatoes can last from 1,5 to 2 months.

How much salt is needed per liter jar of tomatoes

The calculation of the number of tomatoes per glass container is quite simple – tightly packed fruits, as a rule, occupy half the volume of the jar. Although, depending on the size, they can fit more or less. Accordingly, one jar requires half the volume of brine.

A standard three-liter jar holds not 3 liters at all, but more than 3,5 liters, if you pour liquids up to the very neck. Therefore, brine is usually prepared a little more than necessary.

It is easiest to salt tomatoes in liter jars, since the contents of 1 container are usually enough for just one meal. And, given that 1100 ml of liquid is placed in a jar under the neck, you will need:

• about 500g of medium-sized tomatoes;
• 600 g of brine.

As for salt, it is quite easy to remember the proportions, since exactly 1 tablespoon with the top is usually used per 1 liter jar. Reducing the amount of salt is undesirable, as this may adversely affect the safety of tomatoes. But slightly overdoing it with this spice is not too scary, since it is believed that tomatoes will not take in more than the amount they are supposed to ferment.

A classic recipe for salted tomatoes in jars for the winter

To salt tomatoes in jars for the winter according to the classic recipe, you will need the following components:

• 1,4 kg of tomatoes;
• about 1 liters of water;
• 4 garlic cloves;
• 25 grams of sugar;
• 1 st. l. dill or cumin seeds;
• 2 horseradish leaves;
• 50-60 g of salt.

From this amount of ingredients, approximately 2 liter jars of salted tomatoes will be obtained.

For any recipe for pickling tomatoes in jars, glassware is thoroughly washed before use and sterilized over steam or using modern kitchen appliances: air grill, microwave, sterilizer. It is enough to boil the canning lids for 5-8 minutes in water.

Tomatoes, fresh spices and herbs are rinsed in cool water and dried a little.

The process of salting a tomato per liter of brine is as follows:

4. At the bottom of the jars place 1 sheet of horseradish, other aromatic herbs and other spices prepared according to the recipe.
5. Selected and prepared fruits are placed as tightly as possible on the spices.
6. Part of the prepared spices is placed in the middle of the jar, and tomatoes are also covered with a sheet of horseradish on top.
7. A liter of water is heated to + 100 ° C, 60 g of salt and 25 g of sugar are added and boiled until they are completely dissolved.
8. The brine is cooled and filtered, after which they are poured with fruits in jars up to the very neck.
9. Close with plastic lids and leave for 3-4 days to activate fermentation.
10. If there is a cold cellar where you can store an almost unlimited number of cans of blanks, then it is better to send salted tomatoes there immediately. They will be ready not earlier than in 40-45 days.
11. If storage space with a temperature of about 0 + 5 ° C is limited, then after fermentation at room temperature for about 5-6 days, it is better to roll up the jars with tomatoes.
12. To do this, the brine is drained and boiled for about 2-3 minutes. Seasoned tomatoes are washed with hot water and placed in newly sterilized jars.
13. Pour in hot brine, let stand for 5 minutes and drain the brine again, using special caps with holes.
14. The brine is heated to a boil, the tomatoes are poured over it and screwed with sterile lids.
15. Jars of salted vegetables are cooled upside down under a blanket, and then placed in storage.

How easy it is to pickle tomatoes for the winter

You can salt tomatoes for the winter and according to a very simple recipe. To do this, you only need:

• 1,5 kg of tomatoes;
• 1 L of water;
• 80 g salt.

You can use any spices you want, or you can not use at all.

1. To prepare according to this recipe, you need to place a plastic bag in a jar that is equal in size or slightly larger than its volume.
2. Put the tomatoes in the bag and pour the pre-prepared brine from salt and water.
3. After the bag is full, the free end is squeezed to release excess air and tied tightly.
4. To ensure sealing, the ends of the bag are melted with a hot iron.
5. After that, the jar can be closed with any lid and placed in a cool place.
6. Salted tomatoes will be ready in a month and a half.

How to salt tomatoes for the winter in jars

Many people think about how to salt tomatoes for the winter so that they turn out to be as natural and tasty as possible, but at the same time meet the whole harvesting process in 1 day. For this, there is such a simple recipe.

You will need:

• 2 kg of dense tomatoes;
• 50 g of parsley root;
• 2 laurel leaves;
• 4 cloves of garlic;
• a few leaves of horseradish;
• 100 g of dill inflorescences;
• 5 peas black pepper;
• at least 50 g salt or more to taste.

The manufacturing technology is reminiscent of pickling a tomato using the double pouring method, only without the addition of vinegar.

1. Parsley is peeled and cut into small pieces.
2. At the bottom of the jars, chopped dill inflorescences, bay leaves, black peppercorns, garlic and part of the parsley rhizomes are placed.

   

3. Tomatoes are laid next, somewhere in the middle making another layer of spicy rhizomes.
4. On top of the tomatoes are covered with a sheet of horseradish.
5. Fill the jars with boiling water to the very top, set aside for 10-15 minutes.
6. With the help of special covers with holes, hot water is drained, a brine is prepared on its basis.
7. They are again poured with tomatoes with spices and the jars are immediately rolled up with sterile lids.

You can try pickled tomatoes according to this recipe after 2-3 weeks, but they become especially tasty after a month or two.

Salted tomatoes in jars with herbs and garlic

If you add another 50 g of parsley, dill and basil to the ingredients of the previous recipe, and take a small head of garlic, you can get a more spicy taste of ready-made salted tomatoes.

How delicious to salt tomatoes for the winter with horseradish

You can also add 1-2 small horseradish rhizomes to everything else listed in the recipe above. By cutting them into small pieces and placing them in jars along with parsley rhizomes, you can ensure that the salted tomatoes turn out to be sharp and strong in texture.

Salted tomatoes for the winter: a recipe with tarragon

A few sprigs of tarragon will add a peculiar flavor and fragrant aroma to salted tomatoes. The manufacturing technology is similar, and the ingredients for this recipe are prepared as follows:

• 5 kg of tomatoes;
• 80 g of dill;
• 3 heads of garlic;
• 30 g of tarragon;
• 4 L of water;
• 200 g salt.

How to salt tomatoes in jars with celery and hot peppers

Well, lovers of spicy preparations should definitely like the recipe for salted tomatoes, consisting of the following ingredients:

• 5 kg tomato;
• 8 pcs. sweet pepper;
• 2 pods of hot pepper;
• 150 g celery;
• 100 g of greens and dill inflorescences;
• 4 L of water;
• 250 g salt.

How to salt tomatoes with cloves and cinnamon

But this recipe can amaze with its originality, since the tomatoes are more likely not salty, but sweet.

Find and prepare:

• 2 kg of tomatoes;
• 50 g of blackcurrant leaves;
• 400 grams of sugar;
• 2-3 g ground allspice;
• 1 cinnamon stick (or 2 g ground);
• 2-3 carnation buds;
• 40 g salt.

Salting a tomato for the winter with vinegar

Salting tomatoes differs from salting in that neither vinegar nor any other acids are usually used in this process.

A certain amount of salt contributes to the normal course of the process. The addition of vinegar helps to speed up the processes and also increases the reliability of the preservation of salted vegetables for a fairly long period of time. Recipe for pickling tomatoes with vinegar.

• 1 L of water;
• 50 g of salt and sugar;
• 600 g of small tomatoes;
• 1 bell pepper;
• 50 g of any greens;
• 3 garlic cloves;
• 25 ml table 9% vinegar.

When salting tomatoes for the winter with vinegar, the usual double-fill technology is used, which was described in detail in the recipes above.

Salting for the winter of tomatoes in jars with vegetable oil

For better preservation of salted fruits, before rolling, vegetable oil is poured from above under the very neck. So, when pickling tomatoes, put about 1 tablespoon of vegetable oil in a 1 liter jar. The taste of ready-made tomatoes obtained according to this recipe is more tender.

Rules for storing tomatoes salted in jars

Tomatoes that have been salted and covered with plastic lids must be stored in a cold place at a temperature not exceeding + 5 ° C. Those that were rolled up under tin lids can be excellently preserved until spring in an ordinary pantry, where there is no light and not very hot.

Conclusion

Salting tomatoes for the winter is a great way to preserve the natural taste and even increase the beneficial properties of tomatoes in order to be able to enjoy them in the middle of winter.