Canning green tomatoes for the winter: delicious recipes

Content

1 Canned Green Tomato Recipes
2 Conclusion

Canned green tomatoes for the winter are obtained in various ways. The simplest recipes are without cooking and sterilization. Such blanks are not stored for a long time. If you need to provide seven preparations for the whole winter, it is recommended to use a hot marinade or heat the vegetables.

Canned Green Tomato Recipes

Unripe tomatoes are canned together with other vegetables ripening at the end of the summer season. Tomatoes are used whole, cut into wedges or stuffed with garlic and herbs.

Tomatoes of light green shades are suitable for processing. The presence of dark green areas indicates the presence of toxic substances in the fruits.

Cold preserving

When pickled in a cold way, vegetables retain a maximum of useful substances due to the lack of heat treatment. In this case, the storage time of the blanks is reduced, so it is advisable to eat them within the next few months. Here, salt and hot pepper act as a preservative.

Canning green tomatoes for the winter is as follows:

First, two kilograms of tomato fruits are taken, which have not yet begun to ripen. They need to be washed, and the largest specimens should be cut into pieces. Small punctures are made in the fruit with a toothpick.
Half a head of garlic is divided into cloves and cut into small pieces.
Cut three hot peppers into rings.
Fill the glass container with the prepared ingredients.
Place a dill inflorescence on top, fresh herbs to taste, a couple of laurel leaves and peppercorns.
For a liter of cold water, take a couple of tablespoons of salt and sugar, which must be dissolved in it.
Vegetables are poured with cold brine, after which the jar is corked and stored in the cold.

Pickle recipe

It is enough just to preserve tomatoes with a marinade. Then you can not sterilize the jars, because the boiling water destroys harmful microorganisms.

Canning very tasty tomatoes for the winter is carried out subject to the following technology:

Tomatoes (about 1 kg) should be washed and cut into wedges.
Fresh parsley and celery should be finely chopped.
Six garlic cloves should be pressed under pressure.
Hot peppers are cut into large pieces.
Vegetable ingredients are put in one jar.
Vegetables are marinated at the expense of the marinade, which is obtained by boiling clean water. A glass of sugar and a tablespoon of salt are added to one liter of liquid.
When the marinade begins to boil, turn off the stove.
Then add half a glass of vinegar to the liquid.
The marinade is filled with the contents of the jar, which is tightened with a lid.
The workpieces should cool under a blanket, after which they are put to be stored in the cold.

Can sterilization recipe

Sterilization of cans allows to extend the storage time of workpieces. For this, containers are placed in an oven or placed in a water bath.

If containers are sterilized, then green tomatoes with garlic are preserved in a certain way

Unripe tomatoes are filled in glass jars that have been treated with boiling water or steam.
In each container you need to add bay leaf, cloves of garlic, cloves, black currant and horseradish leaves, dill seeds.
For the marinade, they put clean water to boil, per liter of which they take 100 g of granulated sugar and 50 g of salt.
When the liquid begins to boil, it is removed from the heat.
50 ml of vinegar is added to the marinade.
Jars are filled with liquid, which are covered with lids. Pre-boil the lids in clean water.
Place a cloth in a large basin and fill it with water. Banks are placed in the container, after which you need to wait for the water to boil and count out 20 minutes.
Pickled blanks are sealed with tin lids.

Onion recipe

For pickling unripe tomatoes with onions, it is carried out sterilization of cans, intended for storage of workpieces.

The recipe for canning green tomatoes takes on a certain look:

This recipe will require one and a half kilograms of green or brown tomatoes. It is better to choose fruits of the same size so that they are well evenly salted.
Then a large onion is taken, which is finely chopped.
For pouring, a liter of water is boiled, where you need to add 0.1 kg of salt and 0.2 kg of granulated sugar.
When the liquid has cooled, add 150 ml of vinegar.
Tomatoes and onions are combined in one container, which are poured with marinade.
For 10 hours, the workpiece is left in a cool place.
When the allotted time has passed, the marinade must be drained.
Pieces of vegetables should be placed in sterilized glass jars.
The resulting marinade must be boiled, and then pour the vegetables over it.
Water is poured into a deep basin and jars are placed on a piece of cloth.
For 20 minutes, the containers are pasteurized in boiling water.
We preserve the blanks with iron lids and remove to cool.

Pepper recipe

You can pickle green tomatoes with bell peppers very quickly. The advantage of this method is that the time required for cutting vegetables is minimal, since the tomatoes can be used whole.

The order of preserving one three-liter jar corresponds to the following recipe:

About 0.9 kg of unripe tomatoes should be washed well.
One bell pepper is cut into eight parts, the seeds are removed.
For spice, you can add a chilli pod to the jar.
The ingredients are tightly packed into a container.
Then the kettle is boiled and the contents of the jar are poured with hot water.
After 10 minutes, the liquid is drained.
For the brine, you need a liter of water, a tablespoon of sugar and two tablespoons of salt.
The liquid should boil, after which it can be removed from the stove.
80 g of vinegar with a concentration of 6% is added to the brine and the jar is filled with it.
Tomatoes are rolled up with lids and left in the kitchen to cool.

Uncooked salad

You don't have to cook vegetables for a long time to get a delicious salad for the winter. It is enough to cut vegetables and preserve them in jars.

To preserve vegetable salad, you need to do the following:

Unripe tomatoes (4 kg) are cut into quarters. Half a glass of salt is added to them and the mass is left for a couple of hours.
During this time, you need to chop a kilogram of onions into small cubes.
Bell pepper (1 kg) cut into slices.
Then the juice is drained from the tomatoes and the remaining vegetable ingredients are added to them.
Be sure to add ¾ glass of sugar, 0.3 l of olive oil and half a glass of vinegar.
The mass is thoroughly mixed and laid out in banks that have undergone heat treatment.
Then the containers with the blanks are covered with lids and placed in a deep basin with boiling water.
For the next 20 minutes, the jars are kept in boiling water, after which they are sealed using a key.
Green tomato salad should be kept cold for the winter.

Zucchini recipe

Universal blanks are obtained by pickling unripe tomatoes, bell peppers and zucchini.

You can preserve vegetables deliciously and quickly as follows:

Two kilograms of green tomatoes should be chopped into slices.
A kilogram zucchini is cut into thin slices.
Ten garlic cloves are cut into slices.
Cut six small onions into half rings.
A couple of bell peppers should be crushed into slices.
Several sprigs of fresh dill and parsley are placed at the bottom of the jar.
Then lay out all the prepared vegetables in layers.
Preserve vegetables with marinade. To do this, boil 2.5 liters of water, add 6 tablespoons of salt and 3 tablespoons of sugar.
From the spices we take a few bay leaves, cloves and allspice.
The boiling liquid is removed from the heat and 6 tablespoons of vinegar are added to it.
The containers are filled with marinade and the jar is sterilized for 20 minutes.

Stuffed Tomatoes

An unusual way of pickling green tomatoes is stuffing them. A mixture of vegetables and herbs acts as a filling.

The canning process for stuffed tomatoes follows this recipe:

Fruits of the same size are chosen from unripe tomatoes. In total, you will need about 3.5 kg of fruit. They need to cut off the stalk and take out the pulp.
Three Chilean peppers, two heads of garlic and a large bunch of celery must be minced in a meat grinder.
The resulting mass is placed inside the tomatoes and covered with cut "lids".
Tomatoes are carefully placed in glass jars.
You can prepare the marinade by boiling 2.5 liters of water. Be sure to add 130 g of salt and sugar.
At the boiling stage, the marinade is removed from the stove and a glass of vinegar is added to it.
Prepared containers are filled with hot liquid.
After pasteurization in a saucepan with boiling water (for a quarter of an hour), the tomatoes in cans are preserved with tin lids.

Vegetable salad for the winter

Unripe tomatoes are canned with many seasonal vegetables. In this recipe, vegetables are cooked to increase the shelf life of the pieces.

Process canning green tomatoes includes the following steps:

Tomatoes green or brown colors in the amount of 2 kg are crumbled into slices.
Chop one carrot with a grater.
Three bell peppers need to be crumbled in half rings.
One small onion is finely chopped.
The chilean pepper pod is finely cut into squares.
The head of garlic is peeled and pressed in a press.
Vegetable components are mixed in one container.
To them add two teaspoons of table salt, half a glass of butter and sugar, a glass of water, half a glass of sugar and vinegar.
The container with vegetable salad is placed on the stove.
When the mass boils, count down 10 minutes and remove the pan from the heat.
Delicious salad is distributed in sterilized jars and covered with lids treated with boiling water.

Conclusion

Unripe tomatoes are preserved under iron lids whole, cut into pieces or in the form of salads. It is preliminarily recommended to sterilize the cans with boiling water or steam. Peppers, garlic, carrots and other vegetables can be added to the blanks. Banks are closed with a key.

Canned green tomatoes: recipes for the winter