Canned tomatoes are a great appetizer, which can also be used as a complement to main dishes. Tomatoes in their own juice preserve the taste properties of the vegetable as much as possible, and preparations with the addition of vinegar differ in long shelf life.
Pick your recipe
Harvesting for the winter from tomatoes is one of the most popular types of preservation. There are many ways to save a product. Pickled, salted tomatoes, tomatoes in their own juice have excellent taste. They can be closed in jars both separately and as part of mixed vegetables or lecho.
Tomatoes in their own juice
Sterilization Recipe
In their own juice, tomatoes are not only very tasty, but also healthy. They do not have an excess of salt or vinegar as a preservative, so the workpiece is suitable even for baby food. To prepare such blanks you will need:
- small ripe tomatoes (preferably oval or even cherry) - 1.5 kg;
- fleshy overripe tomatoes - 1.8 kg;
- 2 tbsp. l of coarse salt;
- 3 tbsp. tablespoons of sugar;
- 3 leaves of laurel;
- 3 cloves of cloves;
- 6 peas of black and fragrant peppers;
- some vinegar 9%.
The listed ingredients are enough for 3 liter cans. You can use other containers, but the total volume should be the same. So that all tomatoes fit into cans, they need to be packed tightly. It is not necessary to sterilize the container, since already filled cans will undergo sterilization.
Wash small tomatoes very well and prick the stalk with a fork. This is necessary so that the peel does not crack and the tomatoes maintain their integrity. Arrange the jars of spices. You can reduce their number or, conversely, add. It all depends on taste preferences.
To prepare the sauce, you need to make cuts with a sharp knife on the bottom of the overripe large tomatoes and pour over boiling water. This will make it easy and effortless to peel. Peeled peeled tomatoes with a blender. Pour sugar and salt in mashed potatoes and mix well. Vinegar in this recipe can be added to taste, if you want to give the workpiece spiciness, but you can refuse it. Pour tomato jars with the resulting sauce.
Pour enough water into the pan wide enough and put a towel on the bottom, turn on the stove. Water should cover containers two-thirds high. Put jars on a towel. Sterilize the workpiece for 15 minutes. At this time, lids can be processed. To do this, just dip them in boiling water for 1 minute. It is better to use screw metal covers.
Turn off the stove and screw on the sterile lids on each jar. Pull the jars very carefully from the pan and place them on a flat surface with the lid down, then wrap something warm. A warm blanket will do. You can remove the cans in the cellar or in a cool dark place when the contents cool. Wrapping allows you to better sterilize tomatoes in their own juice, so do not neglect this step.
Before putting hot cans on the surface, you should make sure that it is not cold. This may cause cracking of the glass. Banks need to be laid out on wooden coasters.
Recipe without sterilization with tomato paste
Tomatoes in their own juice can also be prepared with the addition of ready-made tomato juice. This greatly simplifies the task, since you do not need to grind the tomatoes with a blender. Pre-sterilizing cans and adding vinegar allows you to refuse to sterilize filled cans. To prepare the workpiece you will need:
- small ripe tomatoes (better than an oval shape and about the same size) - 1.5 kg;
- 150 g of tomato paste (you can use ketchup);
- 2 l of water;
- 3 tbsp. tablespoons of sugar;
- 1 tbsp. l of salt;
- some spices (cloves, bay leaf);
- 6 peas of black and fragrant peppers;
- 100 ml of vinegar 9%.
Sterilize the banks. You can steam them. To do this, each jar in turn put on a special stand over boiling water and the sterilization time should not be less than 3-5 minutes. It is convenient to fry glass containers in the oven. To do this, it is enough to put clean cans on the grate and turn on the oven first at 50 ° C, and then gradually raise to 100 ° C and hold for 10 minutes. Carefully remove the container from the oven and place on a wooden stand, fill with tomatoes. First, cut the bottom of the vegetables with a sharp knife and pierce with a fork from the back.
To prepare the fill, dilute the tomato paste in water, add spices, salt and sugar, boil the mixture for 10 minutes. It is important to taste the juice. It should not be too salty or sweet and spices should also be added in moderation and to your taste. If necessary, the amount of salt and sugar can be reduced. Ketchup can be used instead of tomato paste, but the amount of water in this case needs to be reduced. When using tomato juice, you do not need to add water at all.
Jars with tomatoes laid first pour boiling water to the top, cover and drain after 10 minutes. It is convenient to do this with a special cover with holes. Add vinegar to boiling tomato juice, mix, immediately turn off the stove and pour the juice into jars. Screw the container with sterile lids and wrap it until it cools completely, after which you can remove them in a dark, cool place.
Pickled tomatoes
Pickled tomatoes are a great appetizer or complement to main courses. To prepare the workpiece you need:
- ripe tomatoes (how much will go into a 3-liter jar);
- 3 large sweet peppers (better than different colors);
- 1.2 l of water;
- 1 tbsp. l of coarse salt;
- 3 tbsp. tablespoons of sugar;
- 3 leaves of laurel;
- 1 clove of garlic;
- several dill umbrellas;
- a piece of horseradish root or a leaf of horseradish;
- 3 cloves of cloves;
- 4-6 peas of black and fragrant peppers;
- 2.5 tbsp. l vinegar 9%.
Sterilize the jar, put it on a wooden stand or chopping board, put in it the peeled horseradish root (or horseradish leaves), bay leaves, spices, fragrant dill umbrellas, peeled garlic clove.
Wash the tomatoes well, prick them with a fork and put them in a jar of spices. Pepper, removing the inside of the seeds, cut into strips and put in a jar. It is better to distribute the strips throughout the volume, but closer to the sides of the glass containers, so that the workpiece is not only tasty, but also looks appetizing. Pour boiling water and drain the water after 10 minutes, then again pour a new portion of boiling water for 10 minutes and drain.
To prepare the brine, pour water into the pan, add sugar and salt, boil. Add vinegar to the solution immediately before pouring into jars, since it evaporates when boiled. Pour the jar with brine to the very top and roll it up with a sterile lid, then wrap it for 12 hours and put it in a cool place.
Salted tomatoes
Very tasty tomatoes are obtained by salting without adding vinegar. To prepare salted tomatoes in jars, you must:
- dense tomatoes, not overripe (how much will go into a 3-liter jar);
- half hot pepper;
- 1.2 l of water;
- 1.5 tbsp. l of coarse salt;
- 2 tbsp. tablespoons of sugar;
- 1 bay leaf;
- 2 cloves of garlic;
- horseradish leaf;
- a slice of parsley root;
- small carrots;
- 4-6 peas of black and fragrant peppers.
Tomatoes for such a harvest are better to choose a small size and slightly immature, dense. Wash vegetables well and pierce with a fork from opposite sides.
Put a piece of parsley root, a bay leaf, garlic cloves, cut in half, in a sterilized jar. Peel the carrots and cut into rings, put in a jar. You can cut it with chips to make the workpiece more original. Put the prepared tomatoes in a jar and tamp tightly. Put in a jar a sheet of horseradish, half a hot pepper. All vegetables should be washed well before laying, as the harvest does not require sterilization. Pour boiling water into the jar for 10 minutes to the very top, and then drain and repeat the procedure again.
Pour water into the pan, add sugar and salt, pepper with peas, boil. Pour in a jar of tomatoes with a pickle and roll up with a sterile metal lid, wrap, and after cooling, remove to a cold place.
Salted tomatoes acquire a spicy taste when a pinch of cinnamon is added to the brine. The amount of sugar in this case can be slightly increased.
Tomato Salad with Vegetable Oil
Assorted tomatoes, onions and peppers - one of the most delicious preparations. To prepare it you need:
- fleshy, ripe tomatoes - 1.5 kg;
- sweet green or yellow pepper - 1 kg;
- 1.2 l of water;
- 1.5 tbsp. l of coarse salt;
- 2 tbsp. tablespoons of sugar;
- 1 bay leaf;
- 3 onions are large;
- 50 ml of vegetable oil of good quality;
- a little pepper allspice and black.
In sterilized jars, put ripe tomatoes, cut into 4-6 parts. Hard stalks must be removed first. In peppers, cut the kernels with seeds, carefully cut each vegetable into large strips and put in jars.
Peel the bulbs from the husks and cut into very large rings. Add them to jars. Put in each jar a bay leaf, a few peas of pepper. Pour boiling water over the jars to the top, cover tightly and drain after 5-10 minutes.
Prepare the brine by adding salt, sugar to the water and then pour the boiling solution of the jar. Pre-heat vegetable oil in a pan, bring it to a boil. The oil should whiten slightly. Add 2 tbsp of boiling oil over brine to each jar and roll up with sterile lids. Oil protects the workpiece from spoilage and gives it a unique taste.