Tomatoes for the winter: recipes for preparing the product in jars, rules for storing canned food

Summer is not only the time for long-awaited vacations, but also the time for hot preparation of winter supplies for the whole family, among which canning tomatoes in different types is in the first place for many housewives. It is clear that there are quite a lot of recipes for such preservation, because these are excellent-tasting snacks that have a place at both everyday and festive meals. I want to share with you useful tips on how to prepare tomatoes for the winter and offer you recipes for canning tomatoes using my favorite methods.

The winter period does not cancel the rules of active consumption of vegetables, and tomatoes are not only tasty, but even in canned form they are of great benefit to human health if their use is not limited by individual characteristics and taste. Of course, during the heat treatment of tomatoes, almost the entire vitamin range is lost, but many of the microelements they originally contained are preserved.

What is needed for canning whole tomatoes for the winter Processing glass jars and lids for canning tomatoes
Preparing whole tomatoes for canning for the winter

Recipe for canned tomatoes without spices

Recipe for canning tomatoes with mustard

Present, for example, in tomatoes in any form, including canned ones, lycopene is a powerful antioxidant that can support the human immune system and even resist cancer cells, especially cancer of the pancreas, breast, prostate and respiratory organs.

The taste benefits of canned tomatoes, properly and safely prepared, are known to everyone. As a vegetable snack, they are good with all meat and fish dishes on weekdays and holidays. In addition, pickling whole tomatoes at home for the winter is one of the ways to store vegetables grown in your garden.

Tomatoes "Gourmet"

The taste of this recipe for canned tomatoes is to die for, it really produces amazingly tasty, tight tomatoes that don’t burst, and the marinade turns out to be tender and aromatic, completely non-aggressive - you can drink it, use it for soups or stewing meat.

Ingredients for 2 jars of 3 liters or 6 jars of 1 liter:

About 5 kg of firm, ripe small to medium-sized tomatoes;
1 onion;
An umbrella of dill, 3 cloves of garlic and a sprig of parsley, a few peppercorns and 2-3 bay leaves per jar.
Marinade: 3 liters of water, 3 tbsp. with a top of salt, 7 tbsp. with a top of sugar, 1 glass of vinegar 9%.

Preparation:

Wash the jars and pour boiling water over them.

Place peppercorns, bay leaves, dill and parsley on the bottom (everything must also be washed first).

Fill the jar with clean tomatoes, chopped at the stem, but only up to the shoulders, and place thin onion rings on top.

Bring the marinade to a boil (without vinegar). As soon as it boils, pour it into a jar just above the tomatoes and, without covering the lids, put it in a warm water bath to sterilize. From the moment the water boils, keep it in the bathhouse for 12 minutes - bubbles should appear on the surface of the jar.

Then add boiling marinade to the very top and immediately roll up the jars, turn them over to check the tightness, then return them to their normal position and wrap them for a day until they cool completely.

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.

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.

Tomatoes with gooseberries and herbs

This preparation with basil and gooseberries has an original look and taste. You can use cherry tomatoes and a little more cream. Colored tomatoes look very beautiful. The calculation is for a 3 liter jar, but it is better to make 3 pieces of 1 liter each. The ratio should be 1 part gooseberries to 2 parts tomatoes; you also need 3 sprigs of fresh basil per jar.

Wash the vegetables, prick each tomato and gooseberry with a toothpick, then put them in boiling water for 1 minute and fill the jar with them, alternating layers with basil.
Pour water, then drain it, add 50 g of sugar and salt, boil, fill the jar with marinade and immediately roll up.

Vegetable salad"

In winter, it is recommended to eat the snack without brine. The vegetables are placed on a plate, sprinkled with a little oil and sprinkled with finely chopped herbs. The marinade is tasty, so it can easily be used when preparing another dish. The vegetables taste like fresh ones: juicy and crispy. Let's figure out how to roll up tomatoes.

Products:

cucumbers - 2 kg;
tomatoes - 10 kg;
rock salt - 80 g.
vinegar essence - 40 ml;
granulated sugar - 160 g;
peppercorns - 8 pcs.;
fragrant - 4 pcs.;
laurel - 4 leaves.

Let's get started:

Rinse the vegetables thoroughly. Remove the “butts” from cucumbers and the stems from tomatoes. Cut into slices, semicircles.
Wash the jars with soap and sterilize over steam. Place spices in prepared containers, followed by layers of vegetables. Cover and leave.
Let's move on to preparing the marinade for assorted vegetables. Pour 2 liters of clean and filtered water into a saucepan, add salt and granulated sugar.
Bring to a boil and cook until the ingredients are completely dissolved. Remove from heat and pour in acid. Stir and pour the hot marinade into the jars.
Cover and sterilize for 10 minutes. Carefully remove, seal tightly, turn over, wrap in a terry towel. Then put it in the refrigerator or cellar.

Salads for the winter with onions, carrots and peppers

Tomatoes in red or black currant juice with honey

Very original taste of tomatoes according to this recipe without sterilization. Calculation for 1 jar of 3 liters.

Boil about 1.5 liters of water.
Prepare lemon balm and tarragon leaves - 4-5 branches each.
Using a slotted spoon, lower a few tomatoes at a time into boiling water for 1 minute and immediately place them in a jar in layers, interspersed with sprigs of greenery, and so on, almost to the very top.
For the marinade you need to take 300-350 ml of currant juice, add 3 tbsp to it. honey and 2 tbsp. with a slight top of salt.
Pour boiling marinade 3 times with an interval of 1 hour. Then roll it up.

Marinated tomatoes in jars for the winter in Italian

Why in Italian, ask, but because there is a trinity of herbs that Italians love and appreciate. These are the famous basil, rosemary and thyme. How piquant isn't it?

Ingredients for marinated tomatoes in jars for the winter in Italian

tomatoes - 3 kilograms;
pepper of all colors - 2 pieces of each;
celery - 4 stalks;
red onion - 2 onions;
basil, thyme, rosemary - three sprigs each;
olive oil - 60 milliliters;
garlic - 6 cloves;
wine vinegar - 50 milliliters;
sugar - 30 grams;
salt - 25 grams.

According to the recipe, we prepare pickled tomatoes in jars for the winter in Italian like this:

First of all, we grind all the indicated herbs into small specks, then place them in a mortar and effectively grind them with the addition of garlic and olive oil.
Place the prepared mixture into sterile jars. We also add onions, cut into rings, bell peppers and celery stalks.
Place tomatoes in jars.
Then pour boiling water to the very top and leave for 20 minutes.
Pour the liquid in the jars into a saucepan, add salt and sugar, bring to a boil and return to the same jars. Add vinegar at the very end.
We seal it tightly with turnkey lids, turn it over, lid down, cover with a warm blanket and leave until the next day.

Tomato brushes in a jar

You can use whole bunches of cherry tomatoes or small tomatoes, or larger fruits with tails. The main thing is that they are healthy. Recipe for a 3 liter jar.

Wash the jar and sterilize it.
Place 1 bell pepper, 1 carrot, cut into sticks, 1 onion into quarters, and fresh dill to the bottom.
Place tomato brushes in boiling water for 1 minute to blanch and disinfect. Fill or jar and pour boiling water over it. Cover with a lid and leave until completely cool.
Drain the water, add 100 g of sugar and salt to it, and bring to a boil again.
Pour 100 ml of 9% vinegar into a jar, add 3 aspirin tablets, fill the top with marinade and immediately roll up.

Canning tomatoes for the winter in jars - what products are needed for cooking

You can take any tomatoes for canning, but the main condition is that they are not overripe and without mechanical damage. It is better to soak the fruits themselves in cold water for one hour, and then rinse thoroughly under running water. To make it more impressive, you can add other vegetables to the tomatoes: such as pickled cucumbers, zucchini slices, squash, cauliflower, orange root vegetables, onions, cut into rings or whole small onions.

Depending on the assortment and preparation technology of canned products, you can add tomato juice, apples, red currants, grapes, red capsicum, sweet bell peppers and other ingredients. Suitable spices, seasonings, and flavor enhancers include: vinegar, citric acid, lemon juice, various types of pepper, horseradish roots, dill, parsley, basil, rosemary, etc.

Tomatoes without vinegar, with citric acid

The resulting tomatoes with onions and citric acid are sweet and sour and very pleasant, one might even say dessert-like in taste. Calculation for 1 liter jars.

Ingredients:

0.8 kg of small tomatoes;
2 onions;
1 tbsp. vegetable oil;
0.5 l of water;
1 tsp citric acid (without top);
2-3 bay leaves, peppercorns and clove buds;
Ground cinnamon on the tip of a knife.

Process:

Fill clean jars with tomatoes, interspersed with onion rings. Pour in vegetable oil.

Prepare a marinade from water, spices, salt, sugar and citric acid, pour boiling water over the tomatoes.

Sterilize for 10 minutes and seal.

Tomato slices with onions for the winter

I offer a recipe that has been tested over the years for those who like to eat miniature tomatoes. Tomato slices with onions for the winter are just one of the honorary recipes that I adore. When canned, the slices are quickly saturated with the aromas of spices and seasonings included in the recipe.

In order for the slices to retain their shape, it is necessary to select whole fruits without any damage. It is very convenient to prepare them in liter jars; when you open such containers, the tomatoes are all eaten, the slices remain intact and without deformation.

The main ingredient is tomatoes. To add a piquant taste you will need: onions, spices and seasonings, sugar, vinegar and fresh herbs.

The general preparation of tomatoes and onions for the winter is very simple, which consists of the following techniques: preparing raw materials, placing seasonings and chopped tomatoes in glass jars, pouring brine, sterilizing and sealing. Everything we know and can do.

Ingredients for two liter jars for tomatoes and onions for the winter

tomatoes - 1.2 kilograms;
onions - several half rings in each jar;
garlic - 8 cloves;
parsley - 4 sprigs;
dill umbrellas - two umbrellas;
red capsicum - 6 thin rings;
sugar - 4 full teaspoons;
black peppercorns - 12 peas;
salt - 2 teaspoons;
vinegar 9% - four tablespoons.

According to the recipe, we prepare tomatoes in slices with onions for the winter like this

We choose medium-sized or small tomatoes, but never large ones. Large ones have a lot of fleshy mass, so there is a possibility that they will lose their integrity during the process of preservation and storage. Wash these vegetables and place them on a cotton towel to drain the moisture.

Next, if the tomatoes are small, then cut them into two parts, and if they are larger, then divide them into four parts.

Then peel the onion (not bitter) and cut it into half rings, chop the bitter pepper into thin rings, and chop the garlic into fine crumbs.

Now we sterilize the glass jars, put the previously prepared ones on the bottom: onions, hot peppers and garlic. We supplement with dill umbrellas, parsley and peppercorns.

Carefully lay out the chopped tomato slices so that there is less space between them.

Pour in the prepared brine, which is prepared as follows: add salt and sugar to hot water and bring to a vigorous boil for 1-2 minutes. Finally, add vinegar and immediately turn off the heat.

We sterilize liter jars for 15-20 minutes, and if you choose half-liter jars, then 10 minutes is enough. We seal with a screw cap or a key. Turn the jars upside down, cover with towels and leave until completely cool.

Tomatoes with beets and vegetables

In sterilized 3-liter jars we dice 2 onions, 1 carrot, 1 apple slices, 1 small beet, cut into circles.
Next, fill the jar with dense small tomatoes and pour boiling water over it.
After 20 minutes, drain the water, pour brine over the tomatoes and immediately roll up.

Marinade: 1.5 liters of water, 1 tbsp. with a heap of salt, 150 g of sugar (6 tbsp), 70 ml of vinegar 9%.

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 tomatoes 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:

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.
Cherries are placed in jars, trying to place the maximum number of fruits in one container, and filled with boiling water.
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.
The resulting tomato juice is poured into one large saucepan. Chopped basil, sugar and salt are also sent there.
Bring the sauce with spices to a boil, taste it, then cook for 5 minutes.
Drain the water from the cans of cherry tomatoes. Tomatoes are poured with boiling sauce.
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 greens (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:

The tomatoes are washed with clean cold water and inspected for dents and damage. Peel the onions and garlic, wash the greens.
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
Tomatoes and onions cut into slices are placed in jars in layers.
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.
The marinade, cooled to a temperature of 70-80°C, is poured into jars with tomatoes.
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:

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.
The chopped fruits are placed in a jar along with parsley sprigs. For one liter jar use one bunch of greens.
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.
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:

Tomatoes are washed with cold water. The stalks are not removed.
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.
Salt is dissolved in 3 liters of water. The resulting brine is poured into jars, which are closed with nylon lids.
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 of 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:

Tomatoes are soaked in cold water. Cracked and dented fruits are removed.
Garlic, pepper and herbs are finely chopped. The ingredients are mixed in one container. Some housewives prefer to blend everything in a blender.
Cross-shaped cuts are made in the center of the tomatoes, slightly short of cutting to the end.
The resulting pockets are filled with a mixture of pepper, garlic and herbs.
Salt is added to the water. The mixture is brought to a boil.
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 of 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:

Tomatoes are washed with cold water and pricked with a toothpick.
Horseradish, cherries, currants and half of the dill umbrellas are distributed into jars. Then tomatoes and garlic are placed in them.
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.
After 10 minutes, the brine is poured back into the pan, boiled and vinegar is added.
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:

Wash tomatoes, apples and dill umbrellas. Apples are cut into slices. The onion is peeled and cut into slices. The garlic is peeled.
Apples, tomatoes, onions, dill and garlic are placed in sterilized jars in layers. Distribute black and allspice evenly among the jars.
Salt and sugar are added to the water. The mixture is boiled, mixed with mustard powder and poured into jars.
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:

Banks are sterilized. The tops and fruits are washed.
Carrot tops and tomatoes are placed in layers in jars.
Salt and sugar are added to the water. The mixture is boiled, poured into jars and left for 10 minutes.
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.
The brine is boiled a third time.
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.
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:

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

Green tomatoes, spicy, garlic, no vinegar

Calculation for a 3 liter jar:

1.8 kg unripe tomatoes (large ones can be chopped);
3 heads of garlic;
1 horseradish root;
1 small hot pepper;
Dill and tarragon greens.
Salt – 1 tbsp. for every liter of water.
Sugar – 1 tbsp. on the jar.
Mustard seeds – 1 tbsp. on the jar.

Preparation:

Wash tomatoes, green and brown, and prick with a toothpick 2-3 times.

Fill the jar with them, alternating with garlic cloves and herbs (no need for horseradish).

Dissolve 25 g of salt in 1 liter of water (about 1.5 liters per jar) and pour cold brine over the tomatoes. Just cover with a lid and leave for 5 days in a dark place.

Drain the brine, add sugar, cook for 3-4 minutes and pour in the tomatoes again, but first add the chopped horseradish root and hot pepper into the jar. Add mustard.

After 10 minutes, repeat the procedure with the marinade and seal the jar. The tomatoes are very spicy and piquant.

Tomatoes in jelly marinade for the winter

If you want to surprise your family and friends, prepare an interesting appetizer of tomato slices in jelly marinade. The canning process does not take much time and effort. The snack will not only be healthy, but also tasty. From the specified list of components you will get 4 jars with a capacity of 500 ml.

Products:

tomatoes - 1.6 kg;
onion - 0.2 kg;
garlic - 4 cloves;
laurel leaves;
peppercorns - 10 pcs;
small bunch of dill;
filtered water - 1.3 l;
gelatin - 40 g;
granulated sugar - 40 g;
rock salt - 25 g;
table vinegar - 10 ml.

The preparation will be like this:

Pour gelatin into a plastic bowl, add 200 ml of cold liquid, stir. Cover and leave on the table for half an hour to swell.
Wash medium-sized tomato fruits and remove stems. Chop into rings of medium thickness.
Peel the onion, rinse and cut into rings. Remove the peel from the garlic cloves and cut into several pieces.
Pour the required amount of water into the pan, add salt without additives and granulated sugar. Boil and cook until completely dissolved. Remove from heat and leave on the table.
Meanwhile, place equal amounts of spices, bay leaves, dill umbrellas, garlic, if desired, into clean glass jars, then alternately onions and tomatoes.
Place the swollen gelatin in small portions into the hot marinade, stirring constantly. It is important that each granule dissolves. Pour in the acid, mix and pour into containers with the contents.
Cover and sterilize for a quarter of an hour. Take it out carefully and roll it up. Turn over, wrap in a towel and leave for 24 hours. Store canned tomatoes in the cellar for the winter.

Tomatoes in jelly

Tomatoes with grapes and apples

A recipe with grapes has been circulating on the Internet for a long time, but we have a better one – with apples. White table grapes and Antonovka apples (or other green varieties) are best suited.

Layer tomatoes, whole small apples and bunches of grapes into a prepared 3-liter jar. Pour boiling water over for 15 minutes.
During this time, cook the marinade, pour it over it and immediately seal it.

Marinade recipe:

1.5 liters of water;
3 tbsp. salt;
2 tbsp. Sahara;
2 tbsp. vinegar;
3 cloves of garlic;
bay leaf and 5-7 peppercorns.

Assorted green tomatoes

Tomato fruits do not always have time to ripen. In this case, people have many very tasty options for canning green tomatoes for the winter. The vegetables turn out very tasty, which is not a shame to serve to guests.

Products:

green tomatoes - 2.8 kg;
sweet pepper - 400 g;
carrots - 150 g;
garlic - 10 cloves;
a piece of horseradish root 3-4 cm long;
water - 3-3.5 l;
granulated sugar - 370 g;
table vinegar - 380 ml;
rock salt - 180 g;
acetylsalicylic acid - 6 tablets.

The cooking recipe is as follows:

From the presented amount of ingredients, yield 3 jars with a capacity of 3 liters.

Wash containers and sterilize. Rinse vegetables and peel if necessary. Chop the carrots into thin strips, and chop the pepper into large cubes. Horseradish - thin slices.
First place spices and cloves of garlic, horseradish on the bottom of clean jars. Then carrots and peppers, and then dried tomatoes.
In a separate saucepan, bring water to a boil, pour it into jars with the contents and cover, leaving for a quarter of an hour.
Filter the liquid into a saucepan. Pour in non-iodized salt and granulated sugar. After boiling, cook until the ingredients are completely dissolved. Remove from heat, pour acid into brine.
Place 2 aspirin tablets in each jar, pour in the marinade, and seal tightly. Turn over, cover with a blanket and cool. Canned green tomatoes for the winter without sterilization are stored in the cellar.