The beginning of the “tomato” season is the hottest time, because the tomato ripening season is the longest, and it is impossible to imagine a storage room for winter without these fruits.
Tomatoes are juice, mashed potatoes, tomato paste, which are needed for making sauces and dressings. But you want something more - for example, interesting and new recipes for tomato snacks or side dishes, so that you could feel the aroma of summer in the winter.
Tomato snacks for the winter - the basic technological principles
Tomatoes are rich in pectins and acids, which increase the anti-bactericidal properties of the fruit, and therefore canning tomatoes does not create much difficulty. In addition, salt, vinegar, sugar, bay leaf, hot pepper and garlic are usually included in the marinade - these ingredients also help protect winter stocks from the harmful effects of harmful microorganisms. Vitamin C is almost completely destroyed by heat treatment, but it turns into ascorbic acid, which is also an excellent antiseptic.
But, if other ingredients are included in the tomato snack, with a lower acid content, then the pretreatment of these products must be taken responsibly. For example, carrots contain almost no acid, it contains a lot of sugars, and, like onions, it shows a “capricious nature” in a preserved form, especially if the billet is stored at room temperature. Therefore, for vegetable snacks the most important rule is careful sorting, washing, cleaning and sterilization. Responsible attitude to these stages of canning will preserve a rich harvest, make the winter diet varied and useful.
1. Spicy tomato snack for the winter
Ingredients:
Unripe or semi-ripe tomatoes 1.5 kg
Hot red pepper 1 pc.
Salt 30 g
Cilantro 100g
Celery (root)
Parsley 150 g
Garlic 70g
Dill (green umbrellas) 6 pcs.
Hops-suneli - to taste
Vinegar 90 ml
Sugar 100 g
Output: 3 cans of 1 l 9-12 bay leaves
Mustard seeds 30 g
Tomato juice 1 l
Cooking:
Sort tomatoes: it is desirable that they be the same size, with dense pulp. Green cream is very suitable for snacks. Slice into four pieces.
Chop the parsley and cilantro finely, chop the garlic into thin slices.
Pepper pod chop thinly, ringlets, or chop. If the pepper is very hot, then remove the seeds. Take precautions when handling hot pepper: wear gloves, just in case.
Combine the prepared ingredients in a bowl, season with spices, mix and leave for some time to let the vegetables make juice.
Place tightly in sterile jars with a capacity of 1 l. Boil tomato juice, fill it with cans of snack. Pasteurize, immersing the billet in boiling water for 7-10 minutes. Pour 30 ml of vinegar into each jar, cover with sterile caps, roll up. Turn the cans over and wrap them up.
The snack can be closed without sterilization, but with this method of preservation it should be stored in the basement.
2. Tomato snack with carrots and peppers for the winter
Ingredients:
Parsley, celery, dill 0.5 kg
Green tomatoes 3 kg
Garlic 150g
Carrots 1.0 kg
Table vinegar 210 ml
2-3 bay leaves (per jar)
Ratunda Lettuce Pepper (semi-sharp) 1 kg
Salt 90 g
Sugar 300 g
Water 1.8 l
Preparation:
Sort the vegetables by removing the damaged ones. Wash up. Peel carrots, cut into thin straws, blanch to a semi-soft state in boiling water. Flip through the colander. In the same water, add salt, sugar, spices, vinegar, bring to a boil.
Pepper chop julienne, green tomatoes cut into slices, chop the spicy greens and garlic. Combine the prepared vegetables, mix and then place in sterile jars, cover with hot marinade (95 ° C). Pasteurize for 15 minutes, and immediately stoppered. Turn the jars over, cover with a warm cloth or blanket. After cooling, remove to the pantry.
3. Tomato snack for the winter in its own juice
This method of canning is already known to many housewives, but there is a second option for harvesting tomatoes for a snack salad for the winter. You always want in winter that the tomatoes smell like they have just been picked from the garden, and the greenhouse tomatoes do not have such taste and smell. Canned tomatoes in their own juice - a good billet, which in winter can be included in the composition of many snack salads. Such tomatoes will not differ in salad from fresh vegetables. Ingredients:
Tomatoes fleshy varieties of technical ripeness 1.5 kg
Ripe fruits for tomato juice - 6.5 kg / 1 l
Salt 25 g
Hot peppers without seeds 1.2 pcs.
Sugar 30g
Vinegar 50 ml
White cabbage 2 leaves
Output: 3 l
Ingredients:
Strong fruits with dense pulp and small size wash, blanch, remove the skin and, cut into slices, remove the seeds.
Ripe tomatoes, wash, chop and bring the mashed potatoes to a boil. When cool, pass through a sieve to remove the skin and seeds. Boil the juice until thick. At the end of cooking, add salt and sugar and hot pepper.
In a dry and sterile glass container, place the cabbage leaves on the bottom, after washing and drying them. Fill with slices of tomatoes, but not too tight to keep the shape. On top of the slices put a second cabbage leaf.
Fill the bottle with boiling tomato puree. Pasteurize container for ten minutes, pour in vinegar, cork sterile cap.
The secret of the freshness of such a tomato snack, probably, lies in the cabbage leaves, because in winter the tomato slices have a pleasant summer taste, as if they were just plucked from the bed. From such slices you can make any salad, and tomato puree is useful for cooking any dishes. Cabbage leaves, too, will not disappear. By the way, if you wrap cucumbers in cabbage leaves in the summer and preserve them from “in diapers”, you get the same freshness effect.
4. Tomatoes with bell peppers and carrots - an appetizer for the winter
Ingredients:
Pepper 3 kg
Tomatoes 1.5 kg
Carrots 800 g
Onions 300g
Table vinegar 20 ml / 1 l
Refined oil 100 ml
Ground coriander
Sugar
Salt
Ground paprika
Greens (parsley, celery)
Cooking:
This recipe is wonderful because the amount of ingredients in it can be adjusted at its own discretion: they can be reduced, increased or eliminated altogether. Wash and chop the vegetables into large cubes. Pre blanch the tomatoes, remove the skin and grains - they do not look very nice in the finished snack. Peppers can be blanched or baked in the oven, and also remove the skin. Heat oil in a skillet. Simmer the carrots until soft, then add the onions.
When the onions become transparent, add tomatoes and peppers. Simmer for about five minutes, add salt, ground paprika, sugar.
After the vegetables boil well, put them in hot and dry jars. Glass containers should be pre-washed and calcined in a hot oven. Pasteurize fifteen minutes, covered with sterile covers. Pour one tablespoon of vinegar into each jar and seal immediately.
Heat the jars, turn them over and hold them until cool.
5. Snack for the winter - stuffed tomatoes, with mushrooms
Ingredients:
Medium-sized tomatoes 2 kg
Mushrooms 800 g
Onions 200g
Salt
Carnation
Sweet Pepper and Black Peas
Dill
Bay leaf
Tomato juice - 800 ml per jar, with a capacity of 1 l
Cooking:
Wash tomatoes, cut the tops with a sharp knife, choose the pulp with a spoon. Puncture the surface of the fruit with a sterile needle to avoid cracking of the skin during sterilization.
Choose mushrooms of one type, peel, boil them in salted water until cooked, rinse, and cut into small cubes. Also finely chop the onion and chop the dill. Combine and mix the mushrooms, onions, season with spices to taste.
Stuff the tomatoes and put in jars. Fill with boiling juice, pasteurize and cork. Pasteurization: 10 minutes.
6. Tomato snack for the winter: tomatoes stuffed with carrots and nuts
Ingredients:
3.5 kg thick tomatoes
Tomato paste 750 g
Carrots 0.7 kg
Cilantro and parsley
Hops suneli
Garlic
Walnuts 200 g (fried kernels)
Sugar 300 g
Vinegar 250 ml
Salt 120 g
Water 5 l
Cooking:
Prepare the tomatoes as described in the previous recipe. Grate carrots, combine with chopped walnut kernels and fresh herbs. Crush the garlic and add to the minced meat with spices, to taste, mix.
Place the stuffed tomatoes in jars. Boil the water, dissolve the tomato paste in it and add vinegar (you can use fresh tomato juice). Fill the canned tomatoes with hot liquid. Cover with lids and pasteurize for 7-10 minutes if the volume of the can is 1 l. Immediately seal the stuffed tomatoes, jars, as usual, turn them over to cool.
Tomato snacks for the winter - tips and tricks
For canned vegetables to have a spicy smell, prepare an oil extract for preparations for the winter: refined and pasteurized vegetable oil better keeps the essential oils contained in spicy spices, but it is necessary to infuse spices in oil for at least six months, in a dark place, at room temperature. Therefore, in the season of blanks, wash spicy greens, chop, fill with hot oil and cork immediately. This oil can be added to salads and any dishes.
To preserve the vegetable consistency of a dense consistency after sterilization, when canning, add oak bark, nettle, mustard seeds to the marinade.
Boiled and fried mushrooms are better filled with lemon juice - it improves the taste. In addition, mushrooms retain color, do not darken.
Walnuts should be roasted when added to the preservation, because the film covering the kernels is bitter. The nuts contain tannins - they give density to vegetables, and the fruit during heat treatment is not boiled soft.
Cut tomatoes and greens rich in vitamin C, only with sharp stainless steel knives so that they do not hesitate, and the juice does not oxidize.
