Soft tomatoes, what to do for the winter. Pickled tomatoes for the winter - how to properly and tasty prepare tomatoes at home. Salted tomatoes for the winter

Tomato for the winter is a universal preparation that is suitable for a large number of dishes. takes on a completely different taste if you use homemade tomato instead of tomato paste for frying. Cook or, pour in tomato and that’s it! No more extra spices or magic ingredients are needed.

The recipe is very simple, what I like is that there are no exact proportions. Add salt and sugar to your taste. And most importantly, no vinegar!

How to close a tomato for the winter

Products:

• Tomatoes
• Sugar
• Spices as desired

Preparation:

We take ripe tomatoes; unripe ones are not suitable here. The quantity, as they say, is all “by eye”. Whether you have 5 or 10 kg of tomatoes, it doesn’t matter.

We wash the tomatoes well, if there are spoiled places somewhere, cut them off, and also remove the stalk. We pass it through a meat grinder or blender, pour everything into a large saucepan and put it on the stove.

Cook for 20 minutes, periodically removing the foam. Add salt and sugar 5 minutes before the end. I don’t add any spices, and without them I get a delicious tomato.

We will sterilize the jars with steam, 10 minutes will be enough for a liter jar, 15 minutes for a three-liter jar. Pour boiling water over the lids.

Pour the tomato into jars and roll up. Turn the jars over and cover with a blanket. Let them sit until they cool down. Well, after that, we put it in the pantry.

Some useful tips. If you are not satisfied with the thickness of the tomato after 20 minutes of cooking, then increase the time. Instead of 20 minutes, 30 or 40.

Another way. Remove the tomato from the heat and let it sit, carefully remove the liquid and boil for another 10 minutes.

There is nothing difficult about preparing homemade tomatoes, but they will come in handy in the winter more than once. And the dishes turn out much tastier and richer.

Spicy pickled tomatoes are simply designed to warm and invigorate in the cold winter. This preservation is suitable for absolutely all types of meat and any side dishes. Now, during the season, such tomatoes are not expensive at all and everyone has the opportunity to prepare them for future use in any desired quantity. Even if you have already taken care of the winter period and rolled up several jars of tomatoes, then such spicy pickled tomatoes can also take up residence on the shelves of your pantry.

Personally, I find the most delicious of these spicy pickled tomatoes as a bite with mashed potatoes or fried potatoes, but banal buckwheat will also be greatly transformed if served with this preparation. Any meat with these spicy-sweet tomatoes turns into a masterpiece of culinary art. Of course, you can always buy a jar of pickled tomatoes at the store. But store-bought tomatoes cannot be compared to those you prepare yourself, with love, using only the best and freshest ingredients.

The recipe for pickling spicy tomatoes is very simple. And even if you cannot find the cherry and blackcurrant leaves indicated in the recipe, without them, pickled tomatoes for the winter will be no worse (but it is still better to cook them with leaves).

And don’t neglect to sterilize your jars and lids to ensure your products can last until winter.

Cooking time: 30 minutes

Ingredients for 3 two-liter jars:

• tomatoes
• onions – 3 pcs.
• currant leaves – 9 pcs.
• cherry leaves – 9 pcs.
• horseradish leaves – 3 pcs.
• dill umbrellas – 3 pcs.
• black peppercorns – 12 pcs.
• hot pepper – 1 pod
• sugar – 9 tbsp.
• salt – 2 tbsp.
• vinegar 9% – 12 tablespoons

How to cook spicy pickled tomatoes for the winter

Before we start preparing spicy pickled tomatoes for the winter, let's decide on their quantity. Since this time I prepared tomatoes in three two-liter jars (equivalent to two three-liter jars), I indicated the proportions in the ingredients to exactly this amount.

You will need 2 kg or more of tomatoes, depending on their size. Small tomatoes will fill the jars more densely, so their total weight will be greater, unlike large varieties.

Wash the tomatoes and hot pepper thoroughly in plenty of water.

We also wash the jars, preferably with soda, and then sterilize them in a way convenient for you. You can sterilize jars in a microwave oven by adding water to no more than 1/3 of the jar's volume and setting the maximum power and time to 4 minutes, but this is suitable for jars with a volume of no more than 1.5 liters; the rest simply will not go into the microwave. You can sterilize jars in the oven by keeping them for at least 10-15 minutes at a temperature of 130 degrees. You can also sterilize jars the old fashioned way, over boiling water, by placing them on a saucepan with a special attachment. Just boil the lids for 10 minutes.

In prepared sterile jars we place thoroughly washed currant leaves (2-3 pcs.), cherries (2-3 pcs.), horseradish (1 pc.), peeled onion and several black peppercorns (4 pcs.). Umbrellas of dill (1 piece) and one third of a pod of hot pepper per jar.

Place the washed tomatoes tightly in jars up to the top.

Boil water in a saucepan. We don't know how much water we will need, so we boil with reserve. Pour boiling water into jars, completely covering the tomatoes. Cover the jars with sterilized lids and leave in this form until the water cools (about 20 minutes).

Now we know how much marinade we will get. Drain the water from the cans into an empty pan and add salt and sugar there. Bring the marinade to a boil, then add vinegar.

We refill the jars to the top with marinade and immediately roll them up. Turn the jars of spicy pickled tomatoes over onto the lids and leave until completely cool.

After the jars of spicy pickled tomatoes have cooled completely, put them in a dark place, such as a pantry.

Tomato preparations are very popular both during the cooking period and on harsh winter days. Read and see below how to prepare spicy pickled tomatoes for the winter.

Spicy pickled tomatoes for the winter: recipes with photos

Tomatoes are pickled and salted according to different recipes. Some people prefer the classic version of pickled tomatoes with herbs and spices, some are delighted with sweet and sour tomatoes, and there are also lovers of spicy tomatoes. My recipes are just for those who like “hot things”.

Important: in the recipes all ingredients are indicated for a 1 liter jar.

Recipe Spicy tomatoes for the winter (option No. 1)

Ingredients:

• 600 gr. small tomatoes (cream)
• 5 tooth garlic
• 1 PC. hot pepper (small pod)
• 1 tbsp. l. vegetable oil
• 1 tbsp. l. table vinegar 6%
• 2-3 sprigs of parsley, dill and basil

For the brine:

• 1 liter of water
• 2 tbsp. l. salt

Cooking method:

1. Peel the garlic and chop it very finely with a knife.

2. Wash and chop the greens.

3. Mix greens with garlic.

4. Wash the hot peppers, remove seeds and cut into strips.

5. Wash the tomatoes.

6. Cut the tomatoes in half lengthwise, but not all the way.

7. Place the garlic herb filling into the tomato slits.

8. Sterilize and dry the jars.

9. Place the tomatoes in a jar, sprinkle with chopped hot pepper.

10. Boil water for brine. Add salt to boiling water.

11. Pour vinegar and vegetable oil into the jar.

12. Pour boiling brine over the tomatoes.

13. Close the jar with a boiled lid.

14. Cool the tomatoes at room temperature and store in a cool place.

Serve as an appetizer.

Jars of spicy tomatoes are best stored in the refrigerator or cellar.

Recipe Spicy tomatoes for the winter (option No. 2)

Ingredients:

• 600 gr. tomatoes (medium or small)
• 1 pod hot pepper
• 2 teeth garlic
• 3 sprigs parsley
• 2 bay leaves
• 5 coriander peas
• 5-7 black peppercorns
• 0.5 tsp. mustard seeds
• 3 sprigs thyme
• 2 tbsp. l. salt
• 1 tsp. Sahara
• 1 liter of water
• 1 tbsp. l. vinegar 6%

Cooking method:

1. Wash the tomatoes and prick them at the stem with a toothpick.
2. Cut the garlic into plastic pieces.
3. Wash the hot pepper, remove seeds and cut into rings.
4. Sterilize the jar.
5. Place sprigs of thyme and parsley on the bottom of the jar.
6. Sprinkle the greens with garlic and hot pepper.
7. Then fill the jar with tomatoes.
8. For the marinade boil water, add spices, salt and sugar.
9. Boil the marinade, pour in vinegar and quickly remove from heat.
10. Fill a jar with marinade tomatoes.
11. Cover the jar with a boiled lid.
12. Sterilize liter jars for 8-10 minutes.
13. Then roll up, turn over and wrap.
14. Place the cooled jars of spicy tomatoes in a cool place.

Preparations for the winter are not complete without canning tomatoes. Pickled tomatoes in jars - a juicy and tasty winter snack.

We present to you tomato canning recipes with various spices, bell pepper, dill, grapes, onions, garlic, carrot tops, in tomato juice.

Proven recipes, the most delicious tomatoes for the winter, such pickles will be useful to any housewife.

A fragrant and juicy winter snack, tomatoes with grapes, looks beautiful. We prepare tomatoes without sterilization with the addition of vinegar.

Tomatoes, white and red grapes, 1 sprig of basil, 2 cloves of garlic, 1 onion, 2 cloves, 1 tbsp salt. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.

Recipe

Prepare 1.5 liter jars and lids: wash and sterilize. Wash the tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Peel the onion, cut into half rings, cut the garlic cloves in half. Place basil, chopped onion, garlic, and cloves at the bottom of each jar.

Place tomatoes in a jar with spices alternating with grapes. I added red and white grapes at the same time.

Pour boiling water over the jars of tomatoes and grapes, cover with lids and leave for 20 minutes.

Pour the brine into the pan and bring to a boil. Fill the tomato jars with brine again and leave for 20 minutes.

Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.

Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down and leave until completely cool. Store in a cool place.

The best variety of tomatoes is Cream, which is not overripe. A simple recipe for delicious halved tomatoes for the winter.

Tomatoes 1.5 kg, dill, parsley, bay leaf, garlic, peppercorns, onions, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.

Brine for a 3 liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g.

Recipe for cooking tomatoes in halves for the winter

Wash the tomatoes, cut each in half. Prepare jars and lids, wash and sterilize.

At the bottom of the jar put parsley, dill, onion cut into half rings (half an onion is enough for a liter jar), bay leaf, 5-7 peppercorns.

Prepare the marinade: Add sugar and salt to the water and bring to a boil. Remove the marinade from the stove and leave to cool to room temperature. Pour the cooled marinade over the tomatoes, cover with lids and sterilize.

Sterilize liter jars for 4 minutes, 1.5 liter jars for 5 minutes, 3 liter jars for 7 minutes.

Cover the jars with lids, turn them upside down and leave until completely cool.

Marinated tomatoes “Under the snow” with garlic

Delicious marinated tomatoes with a pleasant garlic taste. A simple recipe for preparing tomatoes with garlic for the winter. The brine from the jar is very tasty, so there is nothing left - neither tomato nor brine.

Ingredients for a 1.5 liter jar: tomatoes, medium-grated garlic 1 tsp.

Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.

Recipe

Prepare jars and lids and sterilize. Wash the tomatoes and put them in jars.

Pour boiling water over the tomatoes, cover with lids and leave for 10 minutes. During this time, prepare the garlic and grate it.

Pour water from cans of tomatoes into a saucepan (measuring the volume for preparing the brine), add salt and sugar. Bring the brine to a boil, add vinegar.

Place grated garlic in each jar and then pour boiling brine over it. Roll up the jars with metal lids.

Turn the jars upside down, wrap them up and leave until completely cool.

Delicious and healthy tomato juice for the winter. A very simple recipe for making aromatic tomato juice. Homemade natural juice. 1.5 kg of tomatoes will yield 1 liter of juice when scrolled through a meat grinder with a juice attachment.

Ingredients: tomatoes, salt (per 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.

Tomato juice recipe

Wash and cut the tomatoes. Squeeze out the juice using a meat grinder with a tomato juice attachment; you can squeeze out the juice using a juicer, but the juice yield will be less.

Pour the resulting juice into a saucepan, add salt and ground pepper, stir. Place on the stove and bring to a boil, skim off any foam that appears. Cook for 10 minutes, reducing heat to low until barely simmering, stirring occasionally.

Wash and sterilize jars. Pour tomato juice into jars and roll up the lids. Turn the jars upside down and leave until completely cool.

Tomatoes prepared according to the recipe have a unique taste. Juicy and tasty tomatoes, an excellent winter snack.

Ingredients for a 3 liter jar: onions 1-2 pcs., tomatoes 1.5-1.7 kg, bay leaves 2 pcs., black peppercorns 7 pcs.

Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.

Recipe for marinated tomatoes with onions and citric acid

Wash the tomatoes, remove the stems. Prepare jars and lids and sterilize.

Place onion cut into rings at the bottom of each jar. Place the tomatoes in jars. Pour boiling water over and leave for 20 minutes, covering with lids.

Drain the water into the pan. Add bay leaf and peppercorns to each jar.

Add salt, sugar to the pan and bring the brine to a boil.

Remove the pan from the stove and add citric acid. Stir and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave until completely cool.

An unusual and mysterious marinade, you can drink it as a pleasant drink. A quick recipe for preparing tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaves 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.

Marinade for a 3-liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.

Recipe for tomatoes in a mysterious marinade

Wash jars and lids and sterilize. Place dill, garlic, bay leaf at the bottom of the jar.

Wash the tomatoes and put them in jars. Pour boiling water over the jars of tomatoes, cover with lids and leave for 7 minutes. Drain the water from the jars into a saucepan. Add salt, sugar, ground red pepper and bring to a boil.

Add cloves and peppercorns to the jars.

Remove the brine from the stove, add vinegar, vodka, mix and pour into jars.

Roll up the jars with lids, turn them upside down, and leave until completely cool.

Marinated tomatoes are the best appetizer for boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc., onions 2 pcs., parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.

Recipe for marinated tomatoes

Prepare jars and lids, wash and sterilize. Sort the tomatoes and wash them well.

Cut the onion into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.

Place onion and parsley at the bottom of the jars. Fill the jar with tomatoes, distribute the pepper strips evenly in the jar.

Pour boiling water over the jars, cover with lids and leave for 20 minutes.

Drain the water into a saucepan, add salt, sugar, and bring to a boil.

When the brine boils, add vinegar and remove from the stove. Add peppercorns to the jars, then fill the jars with brine and roll up the lids. Turn the jars upside down, wrap them up and leave until completely cool.

Cucumbers and tomatoes go well together. You will like juicy tomatoes and crispy cucumbers.

Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.

Recipe

Wash the tomatoes so that the skin does not burst; pierce the base of the tomato with a toothpick. Pour water over the cucumbers and leave for 30 minutes, then wash and trim the ends.

Prepare jars and lids, wash and sterilize. Place a horseradish leaf, black peppercorns, an umbrella of dill, and bay leaves on the bottom. Place vegetables in jars, add garlic cloves.

Pour boiling water over the jars and cover with lids, leave for 30 minutes.

Drain the water, measuring the amount for the brine (recipe ingredients for 1.5 liters of water). Add sugar and salt, mix.

Bring to a boil, remove from heat and add vinegar. Fill the jars with vegetables with brine and roll up the lids. Turn the jars upside down, wrap them up and leave until completely cool.

Fragrant and tasty tomatoes; adding sweet pepper will add a special taste. An easy-to-prepare recipe for delicious winter tomatoes with bell peppers.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill sprig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.

Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.

Recipe for marinated tomatoes with peppers

Prepare lids and jars, wash and sterilize.

Wash the tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick. Place dill, horseradish, garlic, and hot peppers at the bottom of the jars (I used green hot peppers, peeled them from seeds and cut the pepper 2 cm long per jar).

Place tomatoes and bell peppers in jars, pour boiling water over them, cover with lids and leave for 30 minutes.

Drain the water into a saucepan, bring to a boil and pour the cans of tomatoes back in for 30 minutes. Drain the water again and when it boils, pour into the jars and leave for 30 minutes.

Drain the water, measuring the amount of water to prepare the brine. Add salt, sugar, bring to a boil.

Add 1 tbsp to the jars. l. vinegar and boiling brine. Roll up the jars, turn them upside down, wrap them, leaving them to cool completely.

Juicy tomatoes for the winter with bell peppers and carrot leaves. When cooking, I add young carrots cut into pieces along with carrot tops. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients: tomatoes, carrot tops, young carrots, bell peppers.

Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.

Recipe

Wash lids and jars and sterilize. Wash tomatoes, carrots, carrot leaves. Place carrot tops at the bottom of the jar, then tomatoes.

Peel bell peppers, cut into strips, cut young carrots into strips, add to jars with tomatoes.

Pour boiling water over the jars, cover with lids and leave for 10 minutes. Drain the water, bring to a boil and fill the jars again, leave for 10 minutes.

Pour the water into a saucepan, add sugar, salt, and bring to a boil. Remove from the stove, add vinegar and fill the jars, roll up the lids.

Turn the jars upside down and leave until cool.

Recipe for pickled tomatoes in tomato juice - very tasty tomatoes, a minimum of spices, lots of vitamins and nutrients. Tomato juice won't go to waste either, it's a very tasty drink.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.

Cooking recipe with sterilization

Wash jars and lids and sterilize. Place the tomatoes in jars. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

For tomato juice, grind the tomatoes through a meat grinder with a juice attachment or using a juicer.

Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaf, and garlic. Bring to a boil and cook for 10 minutes.

Pour boiling tomato juice into jars of tomatoes, cover with lids and sterilize for 20 minutes. Cover the jars with lids, turn them upside down and leave until completely cool.

Recipe without sterilization

Pour boiling water over the tomato jars and leave for 10 minutes. Drain the water, bring to a boil and add water again for 10 minutes, drain the water.

Put tomato juice on the fire, add spices and pour boiling brine into the jars of tomatoes, roll up the lids and turn upside down.

You get very tasty tomatoes in their own juice.

The most popular recipes for canned tomatoes. Delicious preparations for the winter!

In terms of nutritional value, tomatoes occupy one of the first places among vegetables. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 sugars, 0.3-1.7 citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals - salts of iron, phosphorus, potassium.

They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for consumption by patients with various types of metabolic disorders. They are useful for diseases of the cardiovascular tract. Pectin substances in fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.

Bookmark for long-term storage

To store for long-term storage, take late-planted tomatoes at the milky or green stage of maturity, select healthy fruits and place them in boxes with lattice lids with the stalks facing up. Small dry (preferably birch) shavings or peat are poured between the fruits at the bottom of the box; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes using this method is from 1 to 3 months.

According to the second storage method, fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box lined with dry, clean straw and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10°C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, and jam is made.

NATURAL RED TOMATOES
Select fruits with a good even color, dense and equal in size, put them in jars and fill them with boiling brine. Cover the jars with lids and sterilize them by keeping liter jars in boiling water for 8-10 minutes, three-liter jars for 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
To prepare canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of ripeness and color, remove the stems, rinse in running water, place in a colander or on a blanching mesh, immerse in boiling water for 1-2 minutes and cool with cold water. After this, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and fill with hot brine. Sterilize filled jars at a temperature of 110°C: with a capacity of 0.5 liters - 5-8 minutes from the moment of boiling, with a capacity of 1 liter - 10-12 minutes.
For brine: per 1 liter of water - 50-60 g of salt.

TOMATOES IN THEIR OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin by dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them by dipping them in cold water or pouring cold water over them. In this case, the skin of the tomatoes cracks and is easily removed.
Next, the cooking process is the same as in the previous recipe.

CANNED UNPEELED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular-shaped, smooth-surfaced, strong tomatoes, undamaged by diseases and pests, and without sunburn spots. In addition, the tomatoes must be completely ripe - intense red in color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with a lot of seeds or loose flesh, are not suitable for canning. You cannot use very large fruits with cracks. Tomato juice is prepared from them for pouring.

Peel the tomatoes selected for canning from the stems and rinse very well with cold running water. Since tomatoes are not blanched, microorganisms adhering to them must be removed during washing. Prick the tomatoes in several places with a fork, put them in jars and fill them with freshly prepared tomato juice, cooled to a temperature of 80-85°C with the addition of table salt. Sterilize and seal the filled jars. Keep it upside down until it cools.

Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove the stems, greens, parts damaged by sunburn and disease, rinse the tomatoes with running water, cut into pieces, place in a suitable container and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skin.

Add salt to the pureed tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantities of canned food, tomato juice for filling should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

CANNED TOMATOES WITH PEPPER
Pour the peeled tomatoes and spices into jars with brine. Place the jar in a saucepan with warm water, put it on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then remove it from the pan, add vinegar essence and roll up with a tin lid. Tomatoes should be stored in the coolest place possible.
For one three-liter jar - tomatoes - 2.5 kg, red hot pepper - 1 string, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.

To prepare the brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80% vinegar essence.

MARINATED TOMATOES
There are many ways and recipes for preparing pickled tomatoes. They differ in the different ratios of salt, sugar and spices in the marinade. Tomatoes are pickled mainly small: green, milky, brown, pink. Place spices and herbs at the bottom of the jar. Pour boiling marinade into jars of tomatoes, sterilize and roll up with tin lids.

For the first method: bay leaf - 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second method: dill stems - 10 pieces, blackcurrant leaves - 10 pieces, parsley - 15 g, mint - 10 g, red hot pepper - 1 pod; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third method: For a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.

SALTED TOMATOES
Place the tomatoes in cylinders or tubs, top with spices, and wash down with brine. Seal the cylinders loosely with lids, and place a circle and a small weight on it in the tubs. It must be kept in mind that riper tomatoes are filled with stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will release juice.

For 10 kg of tomatoes - 2 dill and 1 tarragon bushes, 1-2 pods of hot pepper, some fresh blackcurrant leaves, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.

When the brine becomes transparent, slightly yellowish, you can pour it over the tomatoes. On top, as usual, put a clean cloth and pressure.

For the brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed allspice and hot pepper, a pack (100 g) of dry mustard.

SALTED TOMATOES WITH CARROTS
Rinse the ripe, firm small tomatoes thoroughly. Do not tear off the stems - this way the tomatoes will not leak, remain firm, and can be cut into slices like fresh ones. Place the tomatoes in a tub, bucket, pan in rows, sprinkle with grated carrots, add red pepper, dill, garlic, bay leaf and pour in brine, put pressure on top.

Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to remove them from the brine, wash them, put them back and fill them with fresh water. After this, they will last for another 3-4 months.

For 8-10 parts tomatoes - 1 part carrots;
for brine - take 500 g of salt per bucket of water.

SALTED TOMATOES IN A BAG
A plastic bag is used as a container for pickling. Wash selected medium-ripe tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and let the water drain. Separately chop the sugar beets - they delay oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is placed on top of everything. Tie the bag tightly and place it in a barrel or box.
After two days, pour brine over the vegetable mixture in the bag.

To prepare the brine, take half the bag’s capacity of water, add salt, add dill, hot and allspice, bay leaf, and boil everything.

After cooling, strain the brine and pour it into a bag, which is then tied tightly.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALTED TOMATOES IN THEIR OWN JUICE
Pour freshly picked blackcurrant leaves into the bottom of the prepared barrel and place red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, fill them with pureed tomato mass. So alternate until the barrel is full. Place one part of the spices on the bottom of the barrel, the other in the middle, and the last one on top of the tomatoes.

Cover the tomatoes with blackcurrant leaves on top, seal the barrel and add the tomato mass through the tongue and groove hole.
Fermentation continues for 6-7 days, after which the tongue hole is plugged and the barrel is moved to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALTED TOMATOES
Sort through the tomatoes, select the unsuitable ones, then wash and place in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which place a small oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALTED TOMATOES WITH YOUNG CORN
For pickling, select firm red and green tomatoes. Salting is done in small oak barrels (25-50 l) or glass bottles. Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared container. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.

Cover the tomatoes with corn leaves and fill with clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle and place a small weight on top.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPE
Tomatoes intended for canning should be peeled, washed, and pierced in several places. Place spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.

For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONIONS AND CARROTS
Place finely chopped onions, green tomatoes cut into slices, carrots cut into slices, and herbs into a saucepan. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes become soft, add crushed garlic.
Place in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Wash medium-sized, dense tomatoes, remove stems, blanch in boiling water for half a minute, after pricking them in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, adding sugar and salt, pour the boiling mixture over the tomatoes, after 3-5 minutes drain the mixture, boil, repeat twice more. After the third fill, roll up the jar.

For a three-liter jar - 8-10 lemongrass leaves; for filling - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.

DELICIOUS TOMATOES
Wash the tomatoes, select the same size, blanch in boiling water for half a minute, place in a three-liter jar, add herbs: lemon balm leaves, tarragon. Prepare a filling, to which add red currant juice, honey, and salt.
Pour the boiling solution over the tomatoes, after 3-5 minutes drain the solution and boil again. Repeat two more times. After the third fill, roll up the jar and turn it upside down until it cools.

For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for pouring: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large, firm tomatoes and cut into 4-6 pieces. Peel the onion and cut into rings. Place tomatoes and onions in jars, alternating layers (for a three-liter jar you will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with the gelatin solution and fill the jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, add 1 teaspoon of vinegar.

For the brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

TOMATOES WITH GOOSEBERRY
Sort out the gooseberries, trim off the stems and chop them. Prepare the tomatoes by blanching them for half a minute in boiling water. Sprinkle the gooseberries over the prepared tomatoes, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan and bring to a boil again.
Repeat two more times. After the third time, roll up the jar.

To fill 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then use a wooden stick to make 2-3 punctures on top so that the skin of the tomatoes does not crack. Prepare a filling from apple juice, salt and sugar. Place the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling sauce over them, quickly roll up and turn upside down until cool.
In the same way, you can prepare tomatoes with onions, which are first cut into rings.

Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For filling - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Wash green tomatoes of the same shape and size and make cuts with a sharp knife. Inside each tomato place a slice of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade and sterilize for 20 minutes.

After this, quickly roll up the jars and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, stemless fruits of any size and shape. To improve the taste, add carrots, parsley and onions to the caviar composition. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After this, pass all the ingredients through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover with clean, dry lids and sterilize for 1 hour, then seal and turn upside down. .

For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

CAVIAR FROM TOMATOES
Bake the tomatoes, mince them, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.

The sauce is prepared from pureed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.

Add more tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes until the mixture boils, then drain the juice, pour hot into bottles, and heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato mass remaining in the pan. For puree it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Place in glass jars and sterilize for 30-40 minutes.

For 1 kg of finished puree or paste - 3 tbsp. spoons of salt.

TOMATO JUICE WITH PULP
Ripe, or overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90 °C.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

SPICY TOMATO SAUCE
Cook the mashed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, and cloves. All this can be poured directly into the tomato mass or put in a bag and cooked in it, and thrown away after cooking.

Pour the hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly grated tomatoes - 150 g granulated sugar, 20-25 g salt, 0.5 g peeled garlic, 0.5 g black pepper, 1 g allspice, 1.5-2 g cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop the apples, chop the onion, remove the seeds from the sweet green peppers. Place all the products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, and you can add ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and seal. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. spoons of ground ginger.

TOMATO SEASONING
Wash ripe red tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Wash and grate the horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Place the prepared seasoning into small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, sweet peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (the bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. Wash the best ones and cut them into 2-4 parts, the rest will be used to prepare the filling. Remove stems and seeds from sweet peppers, wash them, and cut them into pieces. Also cut the eggplants into pieces and put them in salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut them into pieces 2-3 cm long and wash. Place the peppers and beans in boiling water for 3-5 minutes and then in cold water.

Prepare the filling: cut the tomatoes into pieces, cook them for 10 minutes and rub through a colander or sieve. Add salt to the resulting mass and, stirring, bring to a boil. Place prepared peppers, eggplants, green beans in a saucepan with hot filling and simmer over low heat for another 20-30 minutes.

Place chopped celery and parsley in each jar, then a layer of tomatoes, and a layer of vegetables on top.
Cover the jars with lids and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes.
For a half-liter jar - 125 g tomatoes, 125 g peppers, 75 g eggplants, 25 g green beans, 2-10 g herbs, 5 g salt, 150 g tomato sauce.

TOMATOES IN SUNFLOWER OIL
Place bay leaf, black pepper, and onion cut into rings at the bottom of a liter jar. Then tightly place the red, thick-fleshed tomatoes, cut in half. Place cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, place in a saucepan with water and sterilize for 15 minutes, covering with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, after boiling add 3 tbsp. spoons of vinegar.

GREEN TOMATO SALAD WITH ONIONS AND PEPPERS
Pour boiling water over the tomatoes, cool, cut into slices and combine with onion rings and sweet pepper strips and mix. Add dill, salt, sugar, pepper to the salad, place tightly in sterile jars, pour boiling marinade and sterilize half-liter jars for 10 minutes, liter jars for 20 minutes, add vegetable oil at the end. Roll up the cans.
You can also add shredded cabbage to this salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g vinegar, 20 g sugar, 50 g salt.

PREPARATION FROM GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Place the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9 percent vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it back on the fire. After boiling, cook for half an hour, stirring constantly. Place the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g vegetable oil, 200-250 g vinegar, 300 g sugar, 5-6 black peppercorns, 5-6 bay leaves.

TOMATO JAM
Select whole, small, firm, unripe tomatoes and rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully remove the seeds so as not to touch the pulp. Place a walnut slice into the resulting cavity. Pour the semi-finished syrup over the stuffed tomatoes and leave for 5-6 hours.
After this, cook until tender for approximately one hour. If you don’t have walnuts, you can make jam from just tomatoes.