Canned tomatoes

Among all types of preparations for the winter, canned tomatoes make up a significant part. After all, they can be preserved as a whole, and in halves, and in slices, and mature, and green. Use vinegar or other types of acids for blanks, or you can simply pickle or ferment. Can prepare tomato juice, sauce and a wide variety of seasonings. But in this article, we will focus specifically on canning whole ripe tomatoes, and this is also a considerable part of the recipes. But it is in the fruits preserved in this form that the greatest amount of nutrients is preserved.

How to preserve tomatoes for the winter in jars correctly

First, you need to understand that you need to use only high-quality tomatoes for canning, without soft spots, various kinds of stains and other damage. Canned food with similar fruits is stored.

For canning in jars as a whole, medium and small tomatoes are well suited. The color of the fruit does not really matter - moreover, even in one jar, multi-colored tomatoes will look great. But according to the degree of maturity, it is advisable to sort them so that in one jar there are tomatoes of approximately the same ripeness.

It is best to wash tomatoes before preserving in cool water, without leaving them to soak in it for a long time. Otherwise, the tomatoes may become soft and unsuitable for canning.

To prevent the tomatoes from bursting during heat treatment, it is recommended to pierce them at the stalk with a sharp object: a fork, a toothpick, a needle.

Canned tomatoes are cooked with a variety of spices, ranging from standard bay leaves and peppers to peas, to aromatic herbs, mustard seeds and coriander seeds. If herbs are used for preserving tomatoes, and sterilization is not provided for by the recipe, then they must be not only rinsed well before being placed in jars, but also poured with boiling water for a couple of minutes.

The ideal ratio of sugar to salt when canning tomatoes is 2 to 1. If the recipe for canned tomatoes indicates that sugar is related to salt as 3: 1, then this means that the taste of the finished tomatoes will be slightly sweet. For many, this particular taste is the most attractive, but here everyone chooses for himself.

Make sure to wash the canning containers, preferably using baking soda and then rinsing them thoroughly in running water. The lids are sterilized for at least 5 minutes in boiling water. If sterilization is provided according to the recipe for canned tomatoes, then it is enough to just wash the jars clean.

Otherwise, they must be pre-sterilized either in boiling water, or over steam, or in the oven. Recently, modern, very convenient methods of sterilizing cans have become fashionable - in a microwave or in an airfryer.

Canning tomatoes in liter jars

Jars of 1 liter are the most affordable and convenient utensils for canning tomatoes at one time. If the hostess makes provisions for the winter only for herself or the family so far consists of only two people, then a liter container with canned tomatoes may even be enough for several meals. In any case, she will not have to stand in the refrigerator for a long time.

Small tomatoes, cream or even cherry tomatoes are traditionally canned in liter jars. They can fit more in such a relatively small volume.

So, according to any recipe for 1 liter jar you will need:

• From 400 to 700 g of tomatoes. Such a wide spread is dictated by the different sizes of the fruits. If about 700 g of cherry tomatoes fit in it, then only about 400 g of medium tomatoes can fit.
• Garlic is usually taken depending on the recipe - from 3 cloves to half a head.
• If bell peppers are used, then one piece is added in chopped form.
• Hot pepper is usually used a little - from a quarter to a third of the pod.
• The amount of water used for filling may vary depending on the degree of filling of the container. But on average, they take about half of the volume - that is, 0.5 liters.
• The amount of salt can vary from half to a whole tablespoon.
• Sugar is an indispensable component for canning tomatoes. But it can be put from 1 tbsp. spoons up to three to four, if recommended in recipes.
• Vinegar is also a popular ingredient in canned tomatoes. If vinegar essence is used, then ½ teaspoon is enough. In the case of adding 9% table vinegar, take, as a rule, 1 tablespoon.
• When using citric acid, the powder is added literally at the tip of a knife.
• Cloves, black and allspice peppers are added in the amount of 2-4 pieces.
• Fragrant herbs are usually used to taste - just a few twigs are enough.

Tomatoes for the winter in 2 liter jars

Two-liter jars appeared in everyday life relatively recently, but quickly became popular, since this is the most convenient volume for canning tomatoes for the winter for a family of 2-4 people. Tomatoes of any size can be harvested in them, the main thing is that they fit into the inlet.

In a two-liter jar, as a rule, 1 kg of tomatoes is placed. Among the other main spices used for preservation, the following amount is taken:

• 1 liter of purified water;
• 1-1.5 tbsp. tablespoons of salt;
• 2-4 st. tablespoons of sugar;
• 1/3 teaspoon of citric acid;
• 2 tbsp. tablespoons of vinegar or 1 tsp. vinegar essence;

Canning tomatoes in 3 liter jars

These are the most traditional volumes for canning, especially in rural areas, where they are used to handling large quantities of blanks. But in order to prepare canned tomatoes for a festive table, a 3 liter jar is a very convenient dish.

In a three-liter container, as a rule, 1.5 to 2 kg of tomatoes can be freely placed. This volume is also well suited for experimenting with a variety of additives in general when canning tomatoes: cucumbers, peppers, apples, plums, grapes and other berries. As for the rest of the spices and seasonings, their ratio for a three-liter container can vary greatly depending on the recipe used.

On average, when canning tomatoes, they usually put on a 3 liter jar:

• from 1 to 2 tbsp. tablespoons of salt;
• from 2 to 6 tbsp. tablespoons of sugar;
• from 1 to 3 tbsp. tablespoons of vinegar or 1 tsp. essences;
• from 1.2 to 1.5 liters of water;

Leaves of currants, cherries, horseradish, oak, dill inflorescences are used mainly to taste, like other spices such as cloves, bay leaves and peas.

Canning tomatoes for the winter with bell pepper

Tomatoes canned according to this recipe are very tasty, and pepper is usually eaten one of the first.

For 1 liter jar you will need:

• 500 g of tomatoes;
• 1 bell pepper;
• 1 small horseradish root;
• 2 inflorescences of dill;
• 2-3 pcs. currant and cherry leaves;
• 1 bay leaf;
• 3 peas of black and allspice;
• ½ teaspoon of vinegar essence;
• ¾ Art. tablespoons of salt;
• 2 tbsp. tablespoons of sugar;
• 0.5-0.7 liters of water.

The canning process is not at all complicated.

1. Cut the pepper into slices or strips.
2. At the bottom are laid leaves of currants, cherries and dill inflorescences.
3. Next, lay out the tomatoes along with pepper and chopped horseradish pieces.
4. The marinade is cooked from water, spices and spices, after boiling, the essence is added.
5. The laid vegetables with herbs are poured with marinade, covered with lids and placed in a pot of hot water for sterilization.
6. Keep a liter jar in water for about 15 minutes after boiling.
7. Take out, roll up and leave to cool in the room.
8. Delicious canned vegetables can be tasted after 20 days.

The most delicious canned tomatoes: a recipe with spices

Using the same scheme of actions, canning tomatoes in three-liter jars for the winter is carried out according to the following recipe with the addition of a whole set of spices:

• 1.8 kg of tomatoes;
• 5 cloves of garlic;
• 50 g of dry collection of Provencal herbs;
• 2 horseradish leaves;
• 5 cloves;
• 1.5-1.7 liters of water;
• 40 g salt;
• 70 g sugar;
• 40 ml of 9% vinegar.

As a result, canned tomatoes will be as aromatic as if they were made in the Mediterranean.

Recipe for preserving tomatoes for the winter with hot peppers

If you add 1 more pod of fresh red hot chili pepper to the previous recipe, cut into small pieces along with the seeds, then the canned tomatoes will turn out to be not only spicy, but also spicy. And they will especially appeal to the male population of the planet.

Canning tomatoes for the winter with basil and onions

Among the many recipes for preserving tomatoes for the winter, this one, according to many, is the most beautiful and delicious. After all, basil is the very herb that perfectly complements the taste of tomatoes. And the combination of almost black, purple, and red basil shades against the background of white onion rings will give a canned snack a special beauty. In addition, the recipe does not use vinegar, which gives it additional appeal in the eyes of those who are looking after their health.

For two liter cans, you need to prepare:

• 1-1.2 kg of tomatoes;
• 2 sprigs of basil of different colors - only 6-8 pieces;
• 1 onion;
• 2 cloves of garlic;
• 5 peppercorns;
• 1 liter of water;
• 50 g salt;
• 100 g granulated sugar;
• 1 teaspoon of citric acid.

Canning tomatoes according to this recipe occurs in the following order:

1. Basil is washed and cut into 2 cm pieces.
2. The tomatoes are washed under water and allowed to dry on a towel.
3. A marinade is prepared from water, salt, sugar and citric acid.
4. Place the bottom of a clean jar with basil, garlic and pepper and a few rings of onions.
5. Then place the tomatoes, alternating them with basil and onion rings.
6. When each container is completely filled, marinade is poured from top to brim and put to sterilization.
7. Sterilized in mild boiling water for about 15 minutes and immediately sealed.

Canning tomatoes without sterilization

For canning tomatoes without sterilization, the double-pouring method is most often used, and the following is extremely common among many similar recipes.

In order to spin a three-liter jar for the winter, you should prepare:

• 1.5 kg of sweet ripe tomatoes;
• 1 sour apple;
• 4 cloves of garlic;
• 1 tbsp. a spoonful of powder or mustard seeds;
• 2-3 umbrellas of dill;
• 10 black peppercorns;
• 1 onion;
• 5 peas of allspice;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. salt;

And the very process of making canned tomatoes for the winter without sterilization is not so difficult.

1. Vegetables and fruits are washed, apples are freed from seeds and cut into slices, onions - into quarters.
2. Lay the bottom with half of the chopped onion and apple, then put the tomatoes, and on top again apples, onions and garlic.
3. Pour boiling water over the contents of the container, cover with a lid and leave for at least 15 minutes.
4. Then the water is drained, and the tomatoes are left covered with lids so as not to cool them.
5. A marinade is prepared on the basis of the poured water, heating it to a boil and adding spices and spices.
6. After boiling, mustard is poured into the marinade, stir it and immediately pour tomatoes into it and roll it up.

A simple recipe for canning tomatoes

The simplest canning of tomatoes for the winter is that the tomatoes placed in a jar with spices and herbs are poured with boiling marinade, top up with the required amount of vinegar essence and immediately rolled up. After rolling, the cans are rolled lightly over the table surface so that the vinegar spreads faster throughout the volume and, turning it upside down, is placed to cool under a warm blanket.

Tomatoes, canned for the winter with garlic

The whole highlight of this unusual recipe is that each tomato is stuffed with garlic, from which the canned fruits acquire an incomparable taste and aroma.

After all, you will not surprise anyone with the usual canning of tomatoes with garlic - garlic is present in almost every recipe for canned tomatoes. And such a blank will definitely be very popular, both among guests and among households.

Prepare for one 2 liter jar:

• 1 - 1.2 kg of tomatoes;
• a head of garlic;
• 1 liter of water;
• 6 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 7 pieces of cloves;
• 1 tsp vinegar essence;
• Several currant leaves and dill inflorescences (optional).

Canning tomatoes consists of the following steps:

1. The tomatoes are washed, dried, and the stalk attachment point with a small depression is cut out with a sharp knife in each fruit.
2. Peel the garlic into a wedge and insert one clove into each cavity.
3. Tomatoes are placed in a sterile jar, cloves are added and boiled over.
4. After 10-15 minutes, the water is drained, heated to 100 ° C, sugar and salt are dissolved in it and the filled fruits are again poured with it.
5. Essences are added and rolled up.

Cherry tomato preservation recipe

This recipe is interesting because tomatoes can be canned with whole branches at once. And although to place them you will need a larger number of cans, but for any holiday you can get a ready-made table decoration in the form of branches with pickled tomatoes.

For 9 liter cans you will need:

• 2.5 kg of cherry tomatoes on the branches;
• 1 bunch of dill;
• 3 bell peppers;
• 9 bay leaves;
• 9 aspirin tablets;
• 9 tbsp. tablespoons of vinegar 9%;
• 2 tsp. sugar and 1 tsp. salt in a jar;
• cloves, cinnamon, allspice if desired.

And to prepare such beauty is very simple.

1. The tomatoes are thoroughly washed, making sure that no dirt remains in the places where the branches attach to the fruit.
2. In each container, 2 pieces are placed on the bottom. cloves, bay leaf, a slice of cinnamon, a sprig of dill, a peppercorn and 1 aspirin.
3. Pepper is washed, cut into 12 pieces and placed in a glass dish along with tomatoes, 4 pieces in each container.
4. Vegetables are covered with salt, sugar, poured with vinegar.
5. At the end, pour boiling water over and seal immediately.

Sweet canned tomatoes for the winter

In this recipe, honey and lemon are the main preservatives.

Ingredients are designed for one three-liter can or 3 liter:

• 1.5 kg of tomatoes;
• 2 lemons;
• 100 ml of liquid fresh honey;
• a small bunch of cilantro, dill and basil;
• 4 cloves of garlic;
• 1.5 tbsp. tablespoons of salt.

You can prepare an appetizer according to this recipe as follows.

1. Put the tomatoes in glass containers, pour boiling water for 10-15 seconds, then drain the water, and place the tomatoes in cold water.
2. Prepare a marinade from the resulting amount of water by adding lemon juice, salt and honey to boiling water.
3. During this time, the fruits are freed from the skin - after the difference in hot and cold temperatures, the skin will easily come off by itself, it just needs help.
4. Chopped herbs and garlic are placed in jars.
5. Peeled tomatoes are carefully placed on top.
6. Pour over cooked boiling marinade and roll up.

Storage rules for canned tomatoes

Canned tomatoes harvested for the winter can be served on the table after 20-30 days. But they become the most delicious in a few months after production. They can be stored in an ordinary closed kitchen cabinet, which is located far from the stove and radiators throughout the year. Of course, both the cellar and the pantry are perfect for storing this versatile snack too. In the cellar, they can easily be stored for up to three years.

Conclusion

Canned tomatoes are striking in the abundance and variety of existing recipes. After all, each housewife seeks to bring something unique, unique to the already familiar recipes.

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