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Prepared by: Prika
08/14/2019 Cooking time: 25 min
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It is very easy to prepare tomatoes for the winter without sterilization using the double-fill method. This preservation is perfectly preserved in the pantry at room temperature, and the taste is simply perfect!
Tomatoes for the winter without sterilization “You'll lick your fingers”
This version of canned food was called “Finger-licking good”, and indeed the Tomatoes turn out very tasty. And preparing canned food is very simple.
- 2.5 kg of tomatoes;
- 250 gr. onions;
- 15 gr. parsley;
- 15 gr. dill greens;
- 2 liters of water;
- 2 tablespoons salt;
- 6 tablespoons sugar;
- 8-10 black peppercorns;
- 4 tablespoons of table vinegar (9%);
- 4 tablespoons of vegetable oil.
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Tomatoes in apple-grape juice
This tomato recipe is no vinegar, no sugar, no sterilization. Pleasant sweet and sour taste and amazing aroma! I love the version with hot peppers, herbs and garlic.
You can take pure apple juice, or you can take grape-apple juice or even pure grape juice. Last summer I took store-bought grape and apple juice. But delicious anyway. If you have your own apples and grapes, then you can easily use homemade juice. Sugar is not needed either, because the juice, even from very sour apples, already contains it.
Ingredients:
- tomatoes
- sprigs of dill
- celery greens
- horseradish leaf
- Bay leaf
- garlic
For the marinade:
- 1 liter juice
- 1 tbsp. l. with a heap of salt
Preparation
- Sterilize jars and lids. Wash tomatoes and herbs.
- Place a bay leaf, dill sprigs, celery greens, and horseradish leaf on the bottom of the jar. When it comes to proportions, be guided by your taste. We do not place the tomatoes very tightly on top.
- The first time, pour boiling water and leave for 15–20 minutes.
- Pour in the marinade a second time: cook the juice with added salt for 3 minutes. Before pouring, throw a few cloves of garlic, cut into slices, onto the tomatoes. As you can see, everything is simple and magical!
- Don’t forget to turn the jars over, wrap them up and leave them under a blanket for a day.
Sweet tomatoes without vinegar are very tasty without sterilization
There are a lot of recipes for canned tomatoes without sterilization. We will look at the most popular ones today. And one of them will be presented below. Let's prepare delicious pickles without vinegar. We will replace it with citric acid. So to speak, the result will be a natural product.
We will need:
Product calculations are presented for a 3-liter jar
- tomatoes
- hot pepper - 1 pc.
- citric acid - 1/2 tsp.
- salt - 1 tbsp
- granulated sugar - 3 tablespoons
- peppercorns - 3-4 pcs.
- currant and celery leaves
- bay leaf - 2 pcs.
- dill umbrellas
Preparation:
1. Collected fruits from the garden must be washed under running water and sorted. Choose tomatoes that are more elastic and small in size.
It is advisable to soak the washed fruits in cold water for 30 minutes. This will not give them crunch like cucumbers, but many experienced housewives advise not to skip this process.
2. Currant leaves, dill umbrellas and all the harvested herbs that you plan to add during pickling must be soaked in cold water. Or simply rinse under the tap and shake to remove any remaining water.
We peel the garlic, cut it into slices, try not to crush it. I know that many people really like to eat canned garlic. Have you tried it? If not, try it, it has a slightly specific taste, but quite interesting.
If you like bay leaves, you can put a couple of leaves on the jar. But this is not an acquired taste; I know that not everyone prefers this spice.
3. Now let's get down to a rather important process. We begin to place the tomatoes in pre-prepared jars. Before salting, glass containers must be washed, preferably using a sponge and soda.
Place garlic, peppercorns and bay leaf (optional) on the bottom of the jars. Then carefully fill the entire jar with the prepared tomatoes.
Place all the washed greens (herbs) and a pod of hot pepper on top of the tomato. Which must be divided into two parts before adding.
It is advisable to chop the dill umbrellas a little. To make it much easier to get the pickles to the table after pickling.
4. Now carefully and slowly pour boiling water into the jars of tomatoes. Don’t rush to fill the bowl completely, pour halfway first. Then wait a bit so that the jar can warm up and continue the process. Leave the mixture in this state for 10-15 minutes.
After the time has passed, pour the water into a deep bowl. In which you can later bring the liquid to a boil again.
Use a special lid with holes to drain the liquid. If you don’t have one, regular gauze will do in this case. Be extremely careful and be sure to use oven mitts to help.
When the water boils again, fill the jars again. In short, repeat this process again. Only the exposure time can be reduced to 7-10 minutes.
5. Our cooking process is coming to an end. Season the finished jars of tomatoes with bulk ingredients: salt, sugar, citric acid.
Pour boiling water over the entire mixture.
We seal the finished jars with iron lids. Be sure to rinse them under warm running water with the addition of soda.
Turn the finished pickles upside down and put them under a warm blanket. It is preferable to store such preservation in a cool place.
Tomatoes prepared according to this recipe are sweet, juicy and very tasty.
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Tomatoes in apple juice
For this preparation for the winter, it is better to take cream tomatoes - they do not spread and do not burst much. If there are none, then take small round tomatoes and pierce them at the stalk. You can buy apple juice, which is sold in three-liter jars, but homemade, of course, is better. It is very good to use juice from Antonovka - it contains a lot of pectin, and you get almost tomatoes in jelly.
For 3 liters of apple juice:
- 2 tbsp. l. salt
- 4 tbsp. l. Sahara
Preparation:
- We wash the tomatoes, pierce them, and place them in the jars quite tightly.
- Pour boiling water over the tomatoes and let stand for 5-10 minutes, then pour the water back into the pan, bring to a boil again and pour in the tomatoes again, let stand for 5-10 minutes. We won't need this water anymore.
- Bring the apple juice to a boil, add salt and sugar, pour the boiling juice over the tomatoes. Let's roll it up right away.
- Turn the jars over, wrap them and leave until completely cool. There is no need to sterilize.
Pickled tomatoes with garlic and herbs
A simple but amazing salad. It can be done all year round. However, it will be the most delicious only from a freshly harvested harvest grown with your own hands. There is no shame in putting it on the table. It will only decorate it. This appetizer will appeal especially to those who like pickled tomatoes.
Compound:
- Tomatoes – 1.5 kg
- Dill – 1 bunch
- Garlic – 2 – 3 cloves
- Salt – 5 tbsp. no slide
- Sugar – 5 tbsp. no slide
- Drinking water – 2.5 l
- Parsley – 1 bunch
- Petiole celery – 1/3 of a bunch
Procedure:
Choose tomatoes that are firm and elastic. At the same time, they must be completely ripe. Medium size. Rinse and dry them
In order to ensure even salting, it is necessary to cut small recesses in the area where the stalk is attached.
Peel, rinse and dry the garlic. Cut it into strips as long as possible
Prepare all the necessary greens. Cut the celery into large pieces. The length of each should be about one and a half to two centimeters
Chop the parsley, dill and top of the celery as coarsely
Pour clean water into a deep saucepan. Place on fire and bring to a boil. A couple of minutes before the liquid boils, add celery, salt and sugar.
Chopped celery should not be boiled for a long time. Therefore, it is enough to keep it in boiling water for about thirty seconds. Then remove from the pan. Leave the brine to continue boiling
Now you can fill the jars. Place all prepared vegetables, including scalded celery, in small quantities. Place the tomatoes with the cut holes facing up
It is advisable to alternate layers of products. Repeat each of them twice - three times
Fill each sterilized and filled jar with hot brine. The remaining liquid can be added the next day. In case the brine has been absorbed by the vegetables
Cover the top of the jar with a lid and a plate. Leave in this position for a day
After a day, the fermentation process must begin. This is evidenced by the presence of bubbles. Cover the container with a nylon lid and store in the cold.
The next day you can try pickled tomatoes. You can also store them in the cellar
Bon appetit, best mood and excellent preparations!
Sun-dried tomatoes in the oven
Ingredients:
- 1 kg tomatoes (plum, fleshy)
- dried basil
- dried oregano
- garlic (optional)
- vegetable oil
Preparation
- We cut the tomatoes into “nickels”, place them on a wire rack and place them in the oven over the lowest heat allowed by the regulator, leaving the door ajar, as for grilling.
- After 4-5 hours, remove the dried tomatoes, put them in jars, sprinkle with herbs, and put a clove of garlic on top if desired.
- Pour in vegetable oil so that its layer is higher than the last tomato. Cover with a lid and store in a dark place. We do not pour out the oil from eaten tomatoes; it is suitable for salads or for marinating meat.
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