Tomatoes are closed in reserve by every self-respecting hostess.
Winter tomatoes, greenhouse or imported, taste strongly lose seasonal, and are three to four times more expensive. To use winter tomatoes for stewing, cooking stews and sauces, you see, is somewhat expensive.
That is why women harvest tomatoes in jars, preserve them, pickle in their own juice, cook tomato paste and do it all, creatively approaching the process.
I know for sure that everyone loves to taste other people's tomatoes, shares recipes, and constantly improve their methods of preparing tomatoes in banks for the winter.
Tomatoes in cans for the winter - general principles of cooking
Cooking capacity
If you do the workpiece in banks, then they (the banks) must be sterilized and then rolled up. Previously, they took large jars with a neck, rolled them with the help of a special device. Now, ordinary jars and screw caps, which are much more convenient to use, have come into use.
How to properly sterilize the jar? Of course, you can use the old-time method of sterilizing cans with steam over a saucepan or kettle, but it takes a lot of time and effort. But modern housewives have found a solution how to make this procedure faster and easier. For sterilization, we need banks, microwave and water. Banks wash with soda or detergent. Pour water into them, put in a microwave and turn it on for 1000 watts. Heat from 5 to 15 minutes, depending on the volume of the jar. So, you sterilize several cans at once (as far as the microwave oven is enough). You can also use the oven. Lids just boil in water for about 5 minutes.
Choosing tomatoes
Fruits for canning suit any color and size. For pickling, it is better to use small hard fruits, for caviar, jam and tomato paste - soft and fleshy. The only requirement is that tomatoes must be free from defects, not rotten and not crumpled. If there is a rotten area on the surface of the fruit, then it is simply impossible to cut it out - there will still be a risk of spoiling the entire jar. Before cooking, tomatoes should be washed thoroughly, ideally 2 times. For the first time we give to lie in the water and wash off the dirt, and then rinse under running water. The stem is always removed.
For canning, besides the tomatoes themselves, you will need:
• Spices: bay leaf, currant leaves and cherries, black pepper, cayenne or paprika, ginger, dill, parsley, cloves, etc.
• Salt, plain or stone
• Vinegar or essence 70%
Utensils and equipment
As for the kitchen equipment, we will need:
• Banks: clean, whole, without cracks and chips. In a defective jar, your tomatoes will spoil, and besides, it may burst just as you lay the contents in it.
• Metal covers: screw or special for rolling (in this case, you will need a special machine for seaming). Of course, also without defects and with a margin (it may happen that you will not be able to close the lid from the first time, you will have to remove and re-roll).
• Pots and pans: for brine and stewing. Take the size that you like.
• Blender and sieve for cooking tomato paste.
Recipe №1: Classic pickled tomatoes in cans for the winter
This is a basic recipe for tomatoes in vinegar marinade. You can cook with or without spices - in any case, it will turn out delicious. Such tomatoes can be used for cooking stews, borscht, salsa sauce and other dishes, as well as as an independent snack.
Required:
Salt and sugar 15 g per jar
Tomatoes
Garlic - at the rate of 10 g per jar
Currant leaves
Bay leaf
Dill
Black pepper 15 pcs.
Vinegar 30 ml
Cooking:
We process cans, carefully wash the vegetables. Part of the greens (except dill) put on the bottom of the jar. Garlic cloves, cut each into four parts, put on top. Do not put tomatoes too tightly in a jar. Fill them with boiling water and leave for half an hour. Then pour into a saucepan, add salt, vinegar and sugar, bring to a boil, pour the hot marinade back into the jar and roll. Banks overturn, give cool, covered with a towel. Store in a cool dark place.
Recipe # 2: Pickled tomatoes in cans for the winter in Italian
This recipe is a more original version of the traditional pickling of tomatoes in a marinade. It uses the famous trinity of Italian herbs: thyme, basil and rosemary. They will give our tomatoes a spicy taste and aroma. Herbs are better to take fresh, not dried.
Required:
Tomatoes 1.5 kg
Pepper sweet red, yellow, green, 1 pc.
Celery 1-2 stems
Red onion 1 onion.
Rosemary, basil, thyme over a pair of twigs
Olive oil 30 ml.
Garlic 3 cloves
White wine vinegar 30 ml.
Sugar 15 g
Salt 10 g
Cooking:
We cut the grass as fine as possible. Fold them in a bowl or mortar. Squeeze the garlic in there and rub it all together with olive oil. We spread in a sterilized jar. Peel the onions and peppers, cut them into rings, remove the stalks from the celery and cut the stem in half. Along with the tomatoes put in a jar. Then pour boiling water, add salt, vinegar, and then do the same procedure as in the previous recipe.
Recipe №3: Salted tomatoes in jars
The second most popular method of canning tomatoes is salting. The recipe is extremely simple, there is nothing superfluous in it - only water, salt and tomatoes. Optionally, you can add spices as in the first recipe.
Required:
15 grams of salt
Tomatoes 2 kg
Water
Cooking:
Carefully wash the tomatoes, put them in a jar, add salt, pour cold boiled water and close the lid loosely. Now we take the container (pan, for example) and fill its bottom with some kind of cloth to avoid a burst jar. We put tomatoes in a container, pour water to a level just above the height of the jar. We send to the fire, wait until the brine in the bank boils and boil for another half an hour. After this, we remove the jar, roll it, turn it over and cool it. Store in a dark place.
Recipe # 4: Salted tomatoes for the winter in cans of garlic
This recipe we have chosen specifically for lovers of garlic. Tomatoes for it should be taken either solid red or green, but pink is better left for jam.
Required:
Cilantro 1 bundle
Garlic 3 cloves
Water
Tomatoes 2 kg
Garlic salt 40g
Cooking:
Remove tomatoes from stalks. We divide garlic into cloves, each, depending on size, cut into 2-3 pieces. We put the garlic in the holes of the stalks on the tomatoes. Fold the cilantro in a jar, and top with tomatoes. Water boiled, salt and brine obtained pour tomatoes. After 5 minutes, this brine should be drained and repeat the procedure with boiling. Pour it into the jar and roll.
Recipe №5: Stuffed green tomatoes for the winter in banks
For this dish it is recommended to use solid green tomatoes of small size. You can use a meat grinder or a blender as a great helper - they quickly grind vegetables for filling.
Required:
Garlic 3 cloves
Green tomatoes (15-17 pieces)
Parsley, cilantro, basil
Onion 50g
Sweet pepper 1 pc.
Celery 3 stalks
Sugar 15 g
Seasoning from a mixture of peppers 10 g
Salt 15 g
Currant leaves 2 pcs.
Coriander 6-10 grains
Vegetable oil 30 ml
Bay leaf 3 pcs.
Pepper 10 pcs.
Vinegar 30 ml
Cooking:
Making the filling: pepper, onion, celery grind in a blender or grated. Squeeze the garlic into the mixture. After sterilizing the jars, put bay leaves, currant leaves, pepper and coriander on its bottom. Cut the tomatoes crosswise and carefully pull out the pulp with a spoon. Stuff them with pepper filling and fold them into the jar with cuts to the top. Now pour spices into the jar, pour tomatoes with vinegar and water, leave for 30 minutes. As in previous recipes, pour out the solution, boil it and pour it back. Bank roll up, turn and cool.
Recipe # 6: Spicy green tomatoes for the winter in cans
The recipe that came to us from Armenia. If you follow it step by step and with exact observance of all proportions, the blank is very spicy and sharp. For those who are sensitive to the hot, I recommend replacing hot peppers with any sweet, bulgarian, for example. Required:
Green tomatoes 1 kg
Hot red pepper 1 pc.
Garlic 3 cloves
Black pepper 15 peas.
Cilantro bunch
Dill
Salt 15 g
Vinegar 30 ml.
Cooking:
We cut very finely greens, clean the garlic and pepper, grind through a meat grinder. My tomatoes, cut into quarters and in a bowl, mix with pepper garlic mixture. We put in a sterilized jar. Prepare the brine separately, according to the procedure described in the previous recipes. Fill, roll and cool.
Recipe # 7: Cold green tomato salad for the winter in cans
A good way to preserve green tomatoes is in the form of Korean salad. Theoretically, you can preserve any vegetables, but celery (both root and stalk), carrots, cabbage, red or kohlrabi are best. Well, if you have a combine or a special grater for very thin cutting. To marinate vegetables completely, they need to be cut like a Korean carrot - in the form of noodles.
Required:
2 small carrots
Celery 1 stalk
Tomatoes green 1 kg
Kohlrabi cabbage - small head
Red onion 100 g
Water
Salt to taste
Vinegar 250 ml.
Cooking:
As thin as possible, chop vegetables, everything except tomatoes — cut them into cubes. Mix everything in a bowl, let stand. Half an hour later we put the salad in a sterilized jar, and fill it with water and vinegar so that the liquid covers all the vegetables. Boil the lid right before closing the jar. Roll up. Vegetables can be stored all winter in the closet, but not longer than one year.
Recipe # 8Coppy tomatoes for the winter in banks
For those who love sweeter, here is a great recipe. Such tomatoes turn out not sour, not sharp and not too salty - at the expense of carrots they have a sweetish taste.
Required:
1 small carrot
Tomatoes 2 kg
2-3 pieces of currant leaf
2-3 cherry leaves
Sweet pepper 1 pc.
2-3 bay leaves Black pepper 5-6 peas
Sprig of dill
Salt 15 g
Sugar 15 g
Vinegar 30 ml
Cooking:
Washed tomatoes put in sterilized jars, after placing there bay leaf, currant and cherry leaves. The remaining vegetables are cut, and carrots three grated. Put to the tomatoes and top throwing dill. Cooking hot marinade and fill them with the contents of the jar. Roll, cool, remove.
Recipe №9: Pasta from tomatoes for the winter in one-liter jars
Usually, tomatoes are pickled in large jars - 2-3 liters. But this is not always convenient, so it is sometimes advisable to use several small cans.
For the preparation of classic tomato paste, we need a meat grinder or blender, as well as a sieve - to achieve a perfect uniform consistency. In general, everything is simple, the only negative - after cooking a lot of dirty dishes.
Required:
Tomatoes
Salt 15 g
Vinegar 30 ml
Ground black pepper - on the tip of a knife
Cooking:
Thoroughly wash the tomatoes, cut into quarters, pour in water, boil for about 7 minutes on low heat until softened and remove the skin. Drain, grind in a blender, then wipe through a sieve. Pour the puree back into the pan, salt, pepper, add vinegar and boil over low heat until the paste is very thick. Spill on pre-sterilized banks. Such tomato paste can stand in a dark place and not spoil up to two years.
Recipe 10: Tomato paste baked in liter jars for the winter
Very economical in time and convenient way to make a billet of tomatoes in several liter jars at once.
Required:
Tomatoes 2 kg
Salt rock 30 g
Seasoning from a mixture of peppers 15 g
Basil 3 sprigs
Dill 1 umbrella
Coriander, peppercorns a few grains
Garlic salt 10 g
White vinegar white 30 ml
Sugar 15 g
Salt 10 g
Cooking:
As in the previous recipe, soften the tomatoes in boiling water. Remove the skin, grind, rub through a sieve. We throw out the cake, and boil the puree, adding salt, vinegar and spices. Pour into clean cans, cover them with lids and put them in an oven preheated to 200C. Baking for about 2.5 hours, stirring regularly. Spin the lid and cool.
Recipe №11: Sweet and sour tomato caviar in liter jars for the winter
If in Russia, whole tomatoes are usually preserved, in Asian countries they prefer vegetable sweet and sour caviar from peppers and tomatoes. It is quite easy to cope with her cooking - unlike tomato paste, you do not need to clean anything thoroughly and wipe through a sieve.
Required:
Tomatoes 1 kg
Green or white pepper (not hot) 1 pc.
1 onion
Ginger root or 15 g of dried ginger
Garlic 1 clove
Sour orange 1 pc.
Vinegar 15 ml
Salt 10 g
Black pepper 1/4 tsp.
Cooking:
Cut vegetables into small cubes. Grind ginger root with garlic. We cut the orange in half, take the pulp out of one half with a spoon, squeeze the juice out of the other. Then add to the mixture of pepper, onion and tomatoes. We put everything on a large frying pan, fill it with water, set it on fire, heat it until boiling. The fire is diminishing. Now pour in the vinegar, add the pepper, ginger, garlic, and salt. Simmer for 30 minutes, stirring regularly and periodically adding water if needed.
Preheat oven at 200C. Banks my soda, wipe. Now we spill our caviar on them, we close the lids loosely. We put everything at once on a baking sheet and bake for 20 minutes. We take out, tightly twist the lid, overturn, cool.
Recipe # 12: Sweet tomato jam in cans for the winter
Yes, you understood correctly, you can also make sweet jam from tomatoes and add it to cottage cheese and eat it with pancakes. If you have a large supply of sweet tomatoes at home, for example, pink, then jam will be the best option for their preservation.
Required:
Tomatoes 1 kg
Apples green 0.5 kg
Zest of two lemons
Carnation flowers 5 pcs.
Sugar 500 g
Cooking:
Tomatoes and apples are my, peel, remove seeds, grind slightly in a blender, not bringing to a state of mashed potatoes. We shift it to the pan, add cloves and zest, evenly fall asleep with sugar, leave for 1 hour. Then put the pot on the fire and, stirring regularly, bring to a boil. After boiling, reduce the fire and boil a few more minutes. Spill on sterilized banks and roll up. Note: for a more pronounced taste, you can add lingonberries or cranberries to the jam.
Recipe №13: Cold-eaten raw tomatoes in cans for the winter in a cold way
Of course, we did not forget about raw food eaters, who so need fresh, not heat-treated vegetables. Did you know that you can roll tomatoes into jars in a cold way, without using either boiling brine or heating in an oven?
In this recipe we will use quite a lot of vinegar, garlic and ginger, since these products have natural antibacterial properties and are natural preservatives. When adding them, it will be sufficient to sterilize directly the jar itself, without subjecting the vegetables to the ravages of high temperatures.
Required:
Chilli 1 pc.
Tomatoes 2 kg
Garlic 3 cloves
Ginger root 50 g
Vinegar 5 tbsp. l
Salt stone 15 g
Bay leaf
Cooking:
Sterilize the jars in any convenient way. We lay on the bottom of a bay leaf and a half of finely chopped chili peppers. Tomatoes cut in half, lay out on top. Ginger and garlic clean, cut into thin pieces. Add to the jar with the remaining chili, pour vinegar and water. Close tightly and shake well. We remove the jar in the dark places. Well, stocks for the winter are made, all the vitamins are saved.
Recipe # 14: Tomatoes in Chinese in cans for the winter in the cold way
Another recipe for lovers of savory Asian cuisine. Yellow and orange cherry tomatoes are ideal for him, but if there are none, solid red or green tomatoes will do.
Required:
Yellow cherry tomatoes 500 g
Orange cherry tomatoes 500 g
Sweet red pepper 1 pc.
Mango 1/2 piece
Dried ginger 15 g
Soy paste 15 g
Rice Vinegar 45 ml
Salt 15 g
Black pepper 5 peas.
Cooking:
Cherry tomatoes cut in half, laid out in pre-sterilized jars. Pour diced pepper, ginger, salt, pepper and peas on top. Mango grind in mashed potatoes or we press in a mortar with soy paste. Add to tomatoes. There also pour vinegar. Tightly close the lids and gently shake each jar. We clean in a cool dark place.
Tomatoes in cans for the winter: tricks and tips
Despite the fact that canning tomatoes is not such a complicated process, there are many tricks and tricks that will help make it even easier and avoid possible trouble.
• To make the pickle saturated, and the tomatoes were marinated completely and not cracked, pierce them with a wooden toothpick in the place of the stem.
• If the recipe needs tomatoes without skin, then remove it is very simple. The first way is to boil 5 minutes in hot water, the second is to hold 10 minutes over the steam (in a double boiler or in a strainer over a saucepan with boiling water). After that, the peel is removed in one motion.
• In order not to suffer for a long time with cutting small cherry tomatoes, do the following: lightly clamp them between two plates or lids and slide between them with a knife.
• Brine produces excellent lean buns and cookies, as well as soups (pickle, ear). So do not rush to pour it after all the tomatoes are eaten. Here are a couple of recipes:
Tomatoes in brine:
Required:
Brine 0.5 l
Wheat flour 300 g
Vegetable oil 1/2 Art.
Baking powder dough or soda 10 g
Sugar 200 g
Cooking:
Mix the brine, sugar, butter and baking powder (if you use soda, you can not quench it - the vinegar in the brine quench), sift the flour, knead the dough until it no longer sticks to the hands (flour can be added as needed). Cut or mold cookies of any shape from the dough and bake at 180 degrees for 40 minutes.
Boiled fish in brine
Required:
Any white fish 0.5 kg
Brine 1 l
Any greens
Salt
Pepper
(add spices to taste)
Cooking:
Cut the fish transversely into small pieces, put it in a saucepan with boiling brine, cook for 15 minutes. Take out the fish skimmer, served with tomatoes and potatoes. And if in the process of cooking you add more spices and vegetables - you get quite a tasty soup.
