The best recipes for canned tomatoes with cinnamon for the winter and storage of preparations

Salted tomatoes
To prepare you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• half a bunch of dill;
• 3 bay leaves;
• spices to taste;
• 1 tbsp. spoon of salt;
• 1 teaspoon of sugar.

Recipe:

1. Wash the tomatoes well. Peel and chop the garlic. Wash the dill and bay leaf. Place tomatoes, salt, sugar, garlic, dill, bay leaf, spices in a plastic bag.
2. Shake the bag and leave at room temperature for 2 days.

Spicy tomatoes with cinnamon and cloves

Spicy tomatoes

To prepare you will need:

• 2 kg of tomatoes;
• 1 head of garlic;
• 4 dill umbrellas.

To prepare the marinade you will need (for 2 liters of water):

• 4 bay leaves;
• 4 black peppercorns;
• 4 buds of cloves;
• 0.5 tsp ground cinnamon;
• 100 g sugar;
• 90 g salt;
• 2 tbsp. boats of vinegar essence.

Recipe:

1. Prepare the marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence.
2. Peel the garlic, wash the tomatoes thoroughly.
3. Place tomatoes in sterilized jars, alternating with spices. Pour in hot marinade and leave for 10 minutes.
4. Bring the marinade to a boil again, cool slightly, pour into jars and roll up. Turn over until completely cool.

Marinated tomatoes without vinegar

Marinated tomatoes without vinegar To prepare you will need:

• 2 kg of ripe tomatoes;
• tarragon;
• 5 cloves of garlic;
• 1-2 pods of chili pepper;
• currant leaves;
• cherry leaves.

To prepare the brine you will need (per 1 liter of water):

• 2 tbsp. spoons of salt.

Recipe:

1. Rinse the tomatoes well. Peel the garlic. Wash the chili pepper, tarragon, currant and cherry leaves thoroughly.
2. Prepare the brine. Mix water with salt and bring to a boil.
3. Place tomatoes and spices in prepared sterilized jars and fill with hot brine. Then immediately roll up the lids, turn over, and set aside until cool.

Sweet tomatoes

Be sure to try it - original taste!

Sweet tomatoes

To prepare you will need:

• 3 kg of tomatoes;
• 6 dill umbrellas.

To prepare the marinade you will need (per 1 liter of water):

• 100 g sugar;
• 100 ml 9% vinegar;
• 1 tbsp. spoon of salt.

Recipe:

1. Wash tomatoes and dill inflorescences and dry well. Then put in sterilized dry jars and pour boiling water over them. Cover with a lid and leave for 10 minutes.
2. Pour the water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
3. Add vinegar to the jar and immediately seal with a sterile lid. Turn over and leave until completely cool.
4. Store in a cool place.

Pickled tomatoes

Fragrant pickled tomatoes To prepare you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 1 dill umbrella.

To prepare the marinade you will need (per 1 liter of water):

• 2 bay leaves;
• 5 black peppercorns;
• 5 buds of cloves;
• 2 tbsp. spoons of sugar;
• 1 tbsp. spoons of salt;
• 1 tbsp. spoons of vinegar essence.

Recipe:

1. Prepare the marinade: add salt, sugar, bay leaf, cloves, pepper to the water, bring to a boil. Cook for 5 minutes over low heat. Cool, add vinegar essence.
2. Peel the garlic cloves. Wash the tomatoes and dill umbrellas and dry well.
3. Place tomatoes in prepared sterilized jars, alternating with spices. Then pour in the hot marinade and leave for 10 minutes.
4. Pour the marinade back into the pan, bring to a boil, cool slightly, pour into the jars of tomatoes, roll up, turn over and leave to cool completely.

Tomatoes in jelly with dill and onions

Tomatoes in jelly

To prepare you will need:

• 2 kg of tomatoes;
• 3 black peppercorns;
• 3 peas of allspice;
• parsley sprigs;
• 1-2 bay leaves;
• 1 small onion.

To prepare the filling you will need (per 1 liter of water):

• 1 tbsp. spoon of salt;
• 1 tbsp. spoon of sugar;
• 2 tbsp. spoons of gelatin granules.

Recipe:

1. Peel the onion and cut into rings. Prick the tomatoes on all sides with a toothpick. Place allspice, black pepper and bay leaf at the bottom of sterilized jars. Layer tomatoes, onion rings, and parsley sprigs.
2. Prepare the filling. Pour gelatin into a bowl, add 200 ml of cold water, stir and leave for 40 minutes. Add sugar and salt to the remaining water and bring to a boil. Add the swollen gelatin to the hot marinade, stirring, bring to a boil, but do not boil.
3. Fill the jars with tomatoes with the prepared filling.
4. Cover with sterilized lids, place the jars in a large saucepan with warm water, bring the water to a boil, and sterilize for 10 minutes. After sterilization, immediately roll up the jars. Turn upside down and let cool.

Tomato jam

From Italian cuisine.

Tomato jam

To prepare you will need (per 1 liter jar):

• 0.5 kg of small tomatoes (cherry, lady fingers);
• 1 teaspoon white balsamic vinegar;
• 1 vanilla pod;
• 300 g sugar;
• 150 ml lemon juice.

Recipe:

1. Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin, cut in half.
2. Combine lemon juice with sugar, mix, put on the stove and cook until the sugar is completely dissolved.
3. Place the tomatoes in the syrup, bring to a boil, immediately remove from the heat, cool and put in the refrigerator overnight.
4. Cut the vanilla pod and separate the seeds. Place a saucepan with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce heat and cook for 45 minutes.
5. Heat the balsamic vinegar and boil until the volume is reduced by 3 times (the vinegar should thicken). Add boiled balsamic vinegar to the jam and cook for another 10-15 minutes.
6. Place the finished jam into sterilized jars, close the lids, and cool.
7. Store in a cool place.

Tomato jam with apple and lemon

Tomato jam with apple and lemon
To prepare you will need:

• 500 g ripe tomatoes;
• 500 g sugar;
• juice and zest of 1 lemon;
• 1-2 green apples;
• 50 ml rum.

Recipe:

1. Peel ripe tomatoes and remove seeds, cut or chop using a mixer. Add 500 g sugar, juice and zest of 1 lemon. Mix well and put in the refrigerator for a day.
2. Wash the apples, peel them, grate them on a coarse grater and mix with the tomatoes. Cook, stirring, over low heat until tender, about 1 hour.
3. Pour rum into slightly cooled jam. Place in sterilized jars, close with lids and, after cooling, place in the refrigerator.

Spicy tomato jam

This tomato jam can be served as an appetizer, spread on bread, added to borscht and main courses.

Spicy tomato jam

To prepare you will need:

• 1.3 kg of tomatoes;
• 2 pods of hot red pepper;
• 1 kg granulated sugar;
• 1 sachet of zhelfix (1:1);
• 2 cloves.

Recipe:

1. Scald the tomatoes, rinse with cold water, carefully remove the skin, and chop finely.
2. Wash the hot pepper pods, cut them in half lengthwise, remove the seeds and chop.
3. Place the tomatoes in a large wide-bottomed saucepan. Bring to a boil, add sugar and gelfix. Stir carefully so as not to burn. Add chopped pepper to the tomatoes and stir. Remove from heat, cover and leave overnight.
4. In the morning, sterilize jars and lids. Put the tomato mass back on the fire, add cloves. Boil. After 5 minutes, remove the cloves.
5. Place the hot mixture into prepared jars, close with airtight lids or roll up. Turn the jars upside down, cover with a thick cloth, and let cool. Turn the cooled jars over.

If these options for culinary experiments do not seem enough to you, add to them:

• 6 proven ways to prepare tomatoes for the winter
• Winter preparations from green tomatoes - 6 proven recipes
• Spicy-sweet tomatoes
• Harvesting large-fruited tomatoes without vinegar (video)
• Tomatoes: recipe for preparation with carrot tops
• 5 tomato preparations according to recipes from different countries
• 3 simple recipes for preparing tomatoes for the winter
• Slovak-style tomatoes with beets, apples and onions
• Georgian tomatoes stuffed with herbs

Well, if you prefer tomatoes only in their natural form, you will find the article How to Keep Tomatoes Fresh for a Long Time useful.

Crispy green tomatoes with garlic and carrots

Green tomatoes are firmer than ripe ones.
This means that when closing for the winter, they will not spread from the boiling water, but will be crispy. In addition, I suggest not just marinating them, but stuffing them with carrots and garlic. The result will be an excellent snack, more masculine, spicy, since it also contains hot pepper. Ingredients for a 1.5 liter jar:

• green tomatoes - how many will go into a jar?
• carrot
• garlic
• chili pepper - 0.5 pcs. (taste)
• fresh parsley - 3 sprigs
• bay leaf - 1 pc.
• black peppercorns - 4 pcs.
• cloves - 3 buds

For 6 liters of marinade:

• water - 2.5 l
• sugar - 1 tbsp.
• vinegar 9% - 350 ml
• salt - 2 tbsp.

How to cook:

1.Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as a filling for the tomatoes. These vegetables need to be cut into fairly thin slices. For one tomato you will need about 0.5 cloves of garlic.

2.Make cuts on the green fruits into which the filling will be inserted. Cut large fruits crosswise, but not all the way; for small fruits, you can make one cut. Place carrot and garlic pieces into these holes. You don’t need to apply a lot so that the tomato doesn’t fall apart and keeps its shape.

3. Place spices at the bottom of each jar - parsley, bay leaf, black pepper, cloves and hot pepper (cut into rings). Place the stuffed tomatoes fairly tightly.

4.Take a wide saucepan in which you will sterilize canned food. Place a cloth on the bottom to prevent the jars from bursting during the process. Place the filled containers in this pan, cover them with scalded lids, and fill them with warm water up to the hangers.

5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and cook for a minute. Pour in vinegar and bring to a boil. Now you need to pour the marinade into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of preparations. This can be 6 liter, 4 - one and a half liter cans or 2 three liter cans.

6. Pour the marinade to the very top; if it spills a little, it’s okay. Cover full jars with lids. First, wait until the water boils in the pan where the preserves are placed. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.

7.Remove the preserved food from the pan and seal it for the winter. Turn the jars over, wrap them and leave them for a day. You can try such unusual tomatoes in about two months, when they are sufficiently marinated and acquire pungency, acidity, and sweetness.

Tomatoes and celery for the winter

I already have quite a lot of red tomatoes ripe, so I’m making preparations with all my might. And how are you? If you are also ready to start preparing tomatoes for the winter, then I recommend taking a look at the section on preparing tomatoes for the winter and looking at recipes with tomatoes - amazingly tasty salted tomatoes with garlic, tender and aromatic tomatoes in their own juice, and pickled green tomatoes, they are also not let's ignore it. Perhaps you will like something. All these recipes have been tested and I make them every year.

And today I’ll tell you how to deliciously pickle tomatoes for the winter. So, a recipe for pickled tomatoes for the winter with celery.

Composition for 4 liter jars:

• small red tomatoes
• bell pepper
• hot chili pepper
• 5-6 cloves of garlic
• large bunch of fresh celery
• black peppercorns
• allspice peas

Marinade for 1 liter of water:

• heaped tablespoon of coarse salt
• 4 tablespoons with sugar
• 70 ml 9% vinegar

Delicious pickled tomatoes for the winter, sweet

Why sweet? As you probably already noticed from the composition for the marinade, there is a sufficient amount of sugar. But don’t let this scare you, it turns out incredibly tasty! Prepare and try!

How to quickly prepare delicious pickled tomatoes for the winter without sterilization? I have a very simple method, first things first.

I prick the washed tomatoes with a fork so that they do not burst from the hot marinade in the jars.

I cut sweet and hot peppers into large strips. I also chop the celery along with the stems coarsely. You can simply cut the garlic into two halves lengthwise.

I put celery, garlic, chili pepper and sweet pepper + 2-3 peas of allspice and several peas of black pepper in clean jars.

I fill the jars with tomatoes. There is no need to compact them too much in the jar, as much as will fit.

Now I pour boiling water into each jar in small portions. Since this recipe for preparing tomatoes and celery for the winter does not require sterilization, this must be done. Before rolling, all raw vegetables will undergo preliminary heat treatment in this way. This will replace sterilization of jars.

I fill the jars with boiling water to the top, cover with lids and leave to warm up for 15-20 minutes.

Now I pour the water from the cans into the pan. I will use it to prepare the marinade. But before adding salt and sugar, I measure the volume of water drained from the cans and calculate the amount of ingredients for the marinade.

Add salt and sugar to the water, bring to a boil and boil until completely dissolved. I remove from the heat and immediately pour in the vinegar. I fill the jars with hot marinade.

I turn the rolled cans over onto their lids. You can cover with a thick towel and leave until completely cool.

Here is a fairly simple recipe for delicious pickled tomatoes for the winter. Cook and enjoy winter.

With love for you

Video used https://goo-gl.ru/BUh

2017 - 2022, Antonina. All rights reserved.

From the author

Welcome to my website! I really love to cook and delight my family with culinary delights both on holidays and on weekdays. Initially, I created the site as my cookbook, so only my FAVORITE HOME RECIPES are collected here. All recipes on the site are tasted and presented in detail with step-by-step photos, so even a novice cook can prepare any dish on his own. My goal is not only to share the recipes for the dishes I prepare for my family, but also to inspire my readers. If, after visiting my site, you want to cook something, then this goal has been achieved! I really hope that some recipes will become your favorites. I will be glad, my dear readers, to receive your responses. New culinary experiences for you!

Preparing cherry tomatoes in their own juice

This is one of the most popular preparations, since both the tomatoes and the filling itself are so tasty that it is impossible to stop eating. This is an excellent appetizer for the table, and also a base for soups and tomato sauces.

To prepare Cherry in its own juice you will need:

• Cherry – 1.8 – 2 kg;
• large and ripe tomatoes – 1 kg;
• coarse salt – 1.5 tbsp;
• 9% vinegar essence – 30g;
• granulated sugar – 2 tbsp;
• garlic – 3 – 5 cloves per 1 plate;
• black peppercorns – 3 pcs. for 1 l.b.

Preparation:

Having prepared the ingredients, thoroughly washed the jars and lids, we begin canning.

1. Large tomatoes, specially selected for the sauce, pass through a meat grinder or rub through a sieve. There is no need to remove the seeds. If you have the opportunity, puree the mass with a blender after the meat grinder. Place the resulting mixture on the fire in an enamel pan. Add coarse salt and sugar to the sauce - the entire amount from the recipe. Simmer on low heat for 30 minutes.
2. Place peeled garlic cloves and peppercorns on the bottom of clean, sterilized containers. Prick the cherry tomatoes with a toothpick, place them as closely as possible and pour boiling water over them. Cover with boiled lids on top, but do not tighten.
3. The cherry tomatoes in the jar should warm up and stand with water until the filling is ready.
4. Add vinegar to the boiling tomato sauce. Do not turn off the heat under the pan. The filling must be poured while it is boiling.
5. Drain the tomatoes. (It won't be needed anymore.) Pour the tomato sauce into the Cherry jars.
6. Place the filled container in a pan of boiling water. It is enough if the jars are 2/3 high in water. Do not tighten the lids. Just place them on top to avoid any splashes. Pasteurize half-liter jars for 10 minutes, liter jars for 20 minutes.
7. Carefully remove them from the boiling water.
8. Close with lids, turn over and cover with a fur coat. They should cool very slowly. Do not take it into the cellar or put it in the refrigerator for a couple of days. Cherry tomatoes in their own juice will be ready in three weeks. During this time, they will thoroughly marinate and take on the taste of spices.

Delicious horseradish with tomatoes - a simple recipe for the winter

We use a minimum of ingredients and get a surprisingly popular seasoning for any meat or fish. It contains: our hero of the day, horseradish root, tomatoes and garlic. It is done very simply and quickly.

Ingredients:

• 1 kg. horseradish
• tomatoes
• 10 heads of garlic
• 4 tbsp. heaped spoons of salt

Cooking method:

Wash the tomatoes (you can take green or ripe ones), cut them into pieces and cut out the stems.

We free the garlic from the husk.

We peel our miracle roots and cut them into several pieces.

It is recommended to soak them for 40 minutes to a day in cold water, this will help to easily process the raw material and at the same time it will gain moisture.

After this, we pass all the components through a meat grinder or grind them with a blender.

If you decide to use a meat grinder (it doesn’t matter, electric or manual). To prevent us from crying, we attach a plastic bag to our assistant’s exit hole.

We cut off the sealed part of the cellophane and the thermonuclear product will not be scary for us.

Then put the crushed products into a large saucepan and add salt and sugar to taste. Mix everything well. And put it in sterile jars and close the lids.

Store in the refrigerator for no more than 3-4 months.

To increase shelf life, you can sterilize the preparations in jars and store them in the basement. During heat treatment, the taste will change slightly and a small part of the beneficial vitamins will be lost. But that's up to you.

Enjoy your tasting!

Tomato halves with gelatin, onion and cinnamon

The recipe can rightfully be attributed to the “Finger-licking” series, they become so tasty thanks to spices and gelatin . We have already prepared these, on another page you will find different preparation options.

You will need:

• Tomatoes – 2.5 kg.
• Onion – 4 heads.
• Dill - several sprigs.
• Laurel is a leaf.
• Black peas – 5 pcs.
• Cinnamon – a pinch.
• Cloves – 2 buds.

For the marinade:

• Water – 2 liters.
• Gelatin – 20 gr.
• Vinegar 9% - 4 large spoons.
• Sugar - a glass.
• Salt – 2 large spoons.

How to marinate:

1. Soak the gelatin granules in cold water; after an hour they will be perfectly saturated and swollen.
2. Rinse the tomatoes and divide into halves. Chop the onion into half rings.
3. Throw cloves, bay leaves, pepper, and spices into the jars.
4. Fill with tomatoes, placing them cut side down and adding onion rings.
5. Boil water, adding salt and sugar. When the spice crystals dissolve. Next, add the swollen gelatin to the pan. Stir very quickly to dissolve the product and pour into jars.
6. The workpiece must be sterilized; to do this, treat it in a water bath for 7-10 minutes.
7. After this, pour vinegar into the jars and quickly roll them under the iron lid. Leave to cool (the jars do not need to be covered).

Tomatoes with citric acid (without vinegar) with garlic inside

This recipe asks you to prepare pickled tomatoes with citric acid rather than traditional vinegar. And also stuff them with garlic. It is delicious. Try it!

Ingredients (for 2 liter jars):

• Tomatoes – 1.5 kg.
• Garlic - according to the number of tomatoes.
• Allspice – 4 pcs.
• Black pepper – 10 pcs.
• Cloves – 4 pcs.
• Bay leaf – 2 pcs.
• Sugar – 6 tbsp. l.
• Salt – 1.5 tbsp. l.
• Citric acid – 1 tsp. with a slide.

Cooking process:

1. Wash the tomatoes well with running water and dry with a paper towel.
2. Peel the garlic and chop it into long slices.
3. Cut each tomato crosswise at the base and place a slice of garlic into the cut, slightly pressing it inside the tomato.
4. Wash and sterilize 2 liter jars and their lids well.
5. Place all the spices and seasonings specified in the recipe into jars.
6. Place prepared tomatoes tightly into jars.
7. Boil clean water in a kettle and pour it over the tomatoes in jars for 10 minutes. Cover the jars with lids during this time.
8. After this time, pour the water from the jars through a special lid into a separate container. The amount of this water must be measured.
9. Add the amount of lemon, salt and sugar indicated in the recipe to this water and cook the marinade, boiling it for several minutes.
10. Pour the hot boiling marinade over the tomatoes and immediately seal tightly with the lids. Check the jars for sealing reliability, turn them over onto the lids and wrap them in a warm blanket.
11. Transfer the cooled tomatoes to a cool place for storage.

Your delicious tomatoes are ready. Eat for your health!

Sweet tomatoes with cinnamon without the bite - recipe for a 3 liter jar

Recently, many, for various reasons, have begun to abandon the use of vinegar in marinades. Citric acid is an excellent substitute, a preservative that helps protect the rolls from fermentation and “explosions.”

Necessary:

• Tomatoes.
• Water – 1.5 liters.
• Sugar – 6 large spoons.
• Salt – 2 large spoons.
• Garlic – 2-4 cloves.
• Cinnamon – ¼ teaspoon.
• Citric acid - teaspoon.
• Peppercorns - to taste.

How to prepare:

1. Prepare the tomatoes for processing - wash them and make punctures in the stem area.
2. Place tightly in the jar.
3. Pour boiling water over it and leave to steep for a quarter of an hour.
4. Drain the infusion and cook the marinade. To do this, boil the contents, add all the spices listed in the recipe. Boil until the sugar grains dissolve. Citric acid is added at the very end.
5. Pour the filling over the vegetables and seal immediately. Turn over, wrap, hold for a day so that the preservation cools gradually, this will provide additional heat treatment. Store the workpieces in a cool place.

Marinated tomatoes for the winter in jars with garlic - a simple recipe

This is the easiest recipe for pickling tomatoes. No additional spices are used here except garlic. But, as a result, they turn out so tasty that you can swallow your tongue. Not even a drop of brine remains. They should be consumed no earlier than three weeks after seaming.

Ingredients for 1 liter jar:

• Tomatoes - as much as you like
• Garlic - 1-2 cloves
• Water – 450-480 ml
• Coarse non-iodized salt - teaspoon
• Sugar - 2 tablespoons
• Vinegar 9% - 2 teaspoons

Preparation:

1. Wash and dry the tomatoes. Then make 3-4 punctures at the base of each tomato. This is done so that they do not crack during conservation.

2. Once in this form, place them tightly in clean, sterile jars. Lay all the way to the top.

3. Next, completely fill them with boiling water, cover with a lid and leave for 15 minutes. Then pour this water into a saucepan. Add salt, sugar, vinegar and add 2 tablespoons of water (just in case). Stir, put the pan on the fire, bring to a boil. Let it boil for half a minute and remove.

4. Finely chop the garlic and add to the jars filled with tomatoes. After this, pour boiling brine into them. Close the lids tightly, turn them over, wrap them in a warm blanket and leave until completely cool. Then store in a cool place.

Tomato appetizer for the winter - from green tomatoes

An easy-to-prepare green tomato appetizer recipe does not require cooking or sterilization, so it will appeal to many housewives.

Ingredients:

• Green tomatoes 1 kg.
• Garlic 7 cloves
• Parsley 20 gr.
• Apple vinegar 70 ml.
• Ground black pepper
• Salt 1 tbsp. spoon
• Sugar 1 tbsp. spoon

Preparation:

1. Wash vegetables for pickling.
2. Cut the tomatoes into four parts.
3. Sort the greens and finely chop them with a knife. Add to tomatoes.
4. Add spices: sugar, salt, a little black pepper.
5. Pass the garlic through a press and add to the tomatoes.
6. Season the appetizer with vinegar.
7. Mix everything thoroughly.
8. Close the container with the workpiece with a lid and leave for a day at room temperature.
9. Divide the tomatoes with juice into jars.
10. Seal tightly with plastic caps.
11. Store the snack in the refrigerator.

Tomatoes marinated for the winter with citric acid and mustard seeds - 1 liter

We are firmly convinced: this is the most delicious recipe! Tomatoes and mustard seeds are simply made for each other. And no vinegar distracts from the exquisite taste, because lemon is the most delicate acidifying preservative. Don't believe me? Check it out for yourself! Preserving for the winter using this recipe is as simple as using the options already described.

For two 1 liter jars we take:

Tomatoes - 1.7-1.8 kg (small in size)

Spicy additives:

• Garlic - 8 cloves
• Dill (in umbrellas) - 4 pcs.
• Currant leaf - 8 pcs.
• Horseradish leaf - 2 pcs. (small ones, or tear 1 large one)
• Mustard seeds - 2 teaspoons
• Allspice and black pepper - 12 peas each

Marinade (can be measured and cooked using drained water!):

• Water - 1 liter
• Salt - 3 teaspoons
• Sugar - 3 tbsp. spoons
• Citric acid - 1 teaspoon

That case when you doubt whether to repeat the algorithm :)

The idea of ​​the recipe is simple and convenient and has been described above more than once. We make do with one pour: boiling water for vegetables - for 15 minutes. The main thing is to remember to cover the jars with lids (!) for proper heating.

Let the water with salt, sugar and citric acid boil. Add mustard seeds. 2-3 minutes on the stove - it’s time to work with a ladle. Carefully distribute the marinade into the middle of the containers. Seal and set to cool slowly. Again, we spent nothing at all: an hour at most for all the troubles. We are looking forward to an excellent marinated appetizer for the long winter evenings!

Marinated tomatoes with apples

Autumn is a pleasant marinade that can be drunk on its own. The tomatoes will be sweet, with a slight cinnamon note.

We take:

• Tomatoes – 1 kg.
• Apples – 2-3 fruits.
• Cinnamon – ½ teaspoon.
• Sprigs of dill, parsley - 2 pcs.
• Granulated sugar - 2 large spoons.
• Salt – 2 small spoons.
• Apple cider vinegar 6% – 40 ml.
• Sweet peas – 6 pcs.

How to prepare:

1. Place a sprig of parsley and dill in each glass container.
2. Wash the vegetables and prick them at the stem with a toothpick. Pack tightly, filling the jars halfway.
3. Rinse the apples and remove the seeds. Cut into slices or rings.
4. Place on top of the tomatoes. Fill the remaining space with tomatoes.
5. Make the first pour with clean, boiling water. After infusing for 15-20 minutes, pour the infusion into a saucepan and boil again, but with the addition of the required amount of spices indicated in the recipe. Add vinegar at the end.
6. Fill the jars with marinade and immediately seal them using any available method. After cooling slowly, take it upside down to a cellar or other suitable room.

Cherry tomatoes for the winter - a finger-licking recipe

An option for rolling small-fruited tomatoes with bell peppers and aromatic herbs.

It turns out a little spicy due to the hot pepper. Awesome recipe, you won't be ashamed to lick your fingers!

Ingredients for a 1.5 liter jar:

At the bottom of the clean jars are cloves of garlic, chopped onion, a tiny slice of hot pepper without seeds, cherry, horseradish and currant leaves, and, of course, a dill umbrella and more than one. You can leave some of the greens to put on top.

Let's not forget about spices: peppercorns and allspice. We wash the tomatoes themselves, remove the green stems and pierce each fruit with a toothpick or fork near the stalk.

Place the cherry tomatoes on top of the greens, tightly but carefully so that they do not burst

We wash the bell pepper and cut it into longitudinal slices, remove the seeds and white partitions because they can be bitter.

Add pepper (4-5 pieces) to the tomatoes where there is room and additionally lay out the remaining herbs.

Fill the filled jars with boiling water from the pan. Cover with clean lids and let stand for 20 minutes. The tomatoes should be warm through thoroughly.

Then pour the resulting brine back into the pan and bring it to a boil again. Season with salt and sugar.

Add vinegar directly to the jars before sealing, and then pour in the boiling brine. Let's roll up.

The preservation must be wrapped until it cools completely and make sure it is sealed. Then store in a cool, dark place.

In winter it will be something incredible, believe me!

Marinated tomatoes with bell peppers for the winter: recipe with vinegar

Ingredients:

• sweet pepper - 1.1 kg
• fresh tomatoes - 900 g
• dill - 4 sprigs
• sugar - 30 g
• laurel - 4 pcs.
• vinegar - 28 ml
• peppercorns - 2 tsp.
• water - 5 glasses
• salt - 3 tsp.

How to cook pickled tomatoes and peppers for the winter - step-by-step recipe with photos:

At the first stage, we wash the vegetables in clean cool water, after which we dry all the fruits a little with paper towels.

Next, set the tomatoes aside, and at the same time cut off the stalks of the peppers and remove the partitions with white seeds.

At the next stage, cut the fruits into medium-sized rectangular pieces.

Now we place a sprig of clean fresh dill, peppercorns and bay leaves in pre-washed jars.

Place the prepared sweet bell pepper tightly and pour a spoonful of table vinegar inside.

We also add small fresh tomatoes, being careful not to crush or damage their surface.

In a deep saucepan, boil the planned volume of water, add salt (not iodized) and sugar, and after they are completely dissolved, pour the hot marinade into jars with vegetables.

We cover the preservation with lids, sterilize it for 25 minutes in boiling water and screw it tightly, and then move it to the pantry or basement. Bon appetit!

Marinated tomatoes with bell peppers in jars for the winter

Rules for pickling tomatoes with cinnamon

To prepare canned food, you need a minimum set of products, which must be properly prepared before starting the process. Before filling the jar, it is necessary to select ripe, undamaged specimens, if possible of the same size.

After thoroughly washing the vegetables and removing the stems from them, you need to place them on a dry towel until completely dry.

It is recommended to add cinnamon after cooking is complete, about 10 minutes before removing from the stove. Prolonged heat treatment of spices can negatively affect its taste, making it bitter.

Cherry with spices in its own juice

Canning process:

Cherries in tomato juice for the winter, the recipes are unpretentious and simple, but the result is unsurpassedly tasty. You can’t even understand what tastes better: tomato brine or the cherry tomatoes themselves.

Delicious preparations to you and a pleasant winter!

Depositphotos

Are you looking for a recipe for delicious and beautiful canned food for the winter? Try the recipe for cherry tomatoes in tomato juice from tochka.net

. We are sure this appetizer will be one of the first to fly off the holiday table.

In the cold season, canned tomatoes not only remind us of hot summer, but also feed us with vitamins and a good mood. And cherry tomatoes in tomato juice are generally a two-in-one snack, because tasty tomato juice, unlike a simple marinade, is much healthier and more nutritious, and always sells out with a bang.

Many housewives stock up on canned tomatoes for the winter, but not everyone knows that they can be safely cooked without sterilization. After all, cherry tomatoes are small tomatoes, and therefore the risk of bombing is minimized.

READ ALSO:

This recipe for canned tomatoes indicates the amount of product per 3-liter jar.

Canned tomatoes - ingredients:

• 1.5 kg cherry tomatoes,
• 3 kg of fleshy tomatoes,
• spices (1 bay leaf, 2 allspice peas, 2 hot peppercorns),
• 3 tbsp. spoons of sugar,
• 2 tbsp. spoons of salt,
• 1 glass of water.

Canned tomatoes - preparation:

1. Wash the tomatoes thoroughly and sort them, separating spoiled fruits. For canning, choose dense, elastic and beautiful cherry tomatoes, and for juice, more ripe and soft tomatoes are suitable.
2. Cut the fleshy juicy tomatoes into 4-8 pieces. Place the tomatoes in a saucepan, add water, bring to a boil and simmer over low heat, stirring occasionally, for 20 minutes until they are soft.
3. Grind the boiled tomato mass through a colander or sieve, separating the pulp from the juice.
4. Place cherry tomatoes in prepared sterilized jars, add spices, pour boiling water, cover with metal lids and leave for 15-20 minutes.
5. Bring the tomato juice to a boil again, add salt, sugar and stir.
6. Drain the water from the cans of tomatoes, pour hot tomato juice right up to the lid and roll up.
7. Turn the cans of canned tomatoes upside down, wrap them in a blanket and leave until completely cool.
8. Store canned cherry tomatoes in a cool, dark place.

Bon appetit!

READ ALSO:

Watch the video recipe for canned tomatoes:

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The best and most proven recipes will help you prepare cherry tomatoes in their own juice for the winter. Thanks to additional components, you can give the dish a completely unusual and refined taste.

Tomatoes marinated in their own juice; you'll lick your fingers

You can argue, but I think this method is one of the most delicious, the tomatoes come out very tasty.

Required:

• Tomatoes – 3.5 kg.
• Garlic – 6-10 cloves.
• Cinnamon - ½ small spoon per jar.
• Cloves, black pepper, bay leaf - to taste.

Marinade for a 3 liter jar:

• Vinegar, salt, sugar - a tablespoon each.

Marinate:

1. Throw garlic and spicy seasonings into each jar.
2. Rinse the tomatoes, divide into quarters, and place tightly in glass containers.
3. Pour boiling water over it and let it brew for 10 minutes.
4. At the same time, start filling. It will use tomatoes that are unsuitable for filling jars - wrinkled, damaged, but not spoiled. Wash them, use a blender to turn them into a homogeneous puree, and place them in a cooking container.
5. Add the spice and stir. Heat over medium heat until boiling. Then add salt and sugar, set the timer for a quarter of an hour and cook at a gentle simmer until the signal. After pouring vinegar, turn off the burner.
6. Pour the infusion out of the jars and fill in the tomato puree marinade instead.
7. Roll up the workpiece with a key or screw caps. Cool under the blanket, upside down. After a day, check the tightness of the seal and transfer to a cold place for long-term storage.

Tomatoes marinated with cinnamon and bell pepper

Many housewives don’t even realize how amazing the combination of these three ingredients is. This dish is instantly devoured, especially during family gatherings.

Required ingredients:

• 4 kg of tomatoes;
• 1 kg bell pepper;
• 40 g garlic;
• 4 g bay leaf;
• 70 g sugar;
• 20 g spice;
• 35 g salt;
• 15 ml vinegar;
• 6 g peppercorns.

Cooking steps:

1. Remove seeds from peppers and chop coarsely.
2. Distribute all vegetables and spices into jars.
3. Fill with boiling water and let it brew.
4. After pouring the water out of the jars, add salt, sugar, season with vinegar and boil. Fill the contents of the jars with the prepared mixture and close.

Tips for housewives

Using various spices in cooking is not new to many. Cloves, cinnamon or allspice have become common additions. We have prepared a small list of useful tips that may be useful to you for canning.

• Do not use large jars If you are preparing canned food in small quantities, try to use containers no larger than a liter. This makes it much easier to store them in the refrigerator after opening.
• Use colorful tomatoes To make your appetizers look fancy, add more than just red tomatoes. Dilute them yellow or brown, of different shapes and sizes.
• Sign the jars Despite the common misconception, canned vegetables (tomatoes are no exception) and fruits can be stored for no more than a year. Date stickers will take the guesswork out of choosing a jar to serve.

Recipes for pickling tomatoes with cinnamon for the winter at home

There are many ways to pickle tomatoes for the winter. The experiments of housewives most interested in this issue do not leave their family members, relatives and friends indifferent, offering pickled tomatoes with cinnamon as a result.

In addition, cooking options are a guarantee that you won’t get tired of the same dish, but will appear in a new light to your household every time. Shades of taste will allow pickled tomatoes to remain a favorite dish on the home table.

An important component of the recipe for tomatoes with cinnamon for the winter is the spice present in the composition, which gives the tomatoes a delicate taste and bright aroma. Pickling tomatoes using this method takes a minimum of time from the housewife.

Benefits of cinnamon

Cinnamon itself is a spice that consists of the bark of a cinnamon tree wrapped in a small tube. Its main characteristic is a bitter-sweet, spicy taste.

Ground spice is more convenient to use, but it is often counterfeited, replaced with a powder similar in color and consistency.

This means that it would be more correct to purchase cinnamon in the form of sticks, which are crushed immediately before adding to the dish.

If we are canning, then chopsticks are not very convenient, because the amount of spice is calculated in tablespoons

It is very difficult to grate hard bark in such quantities, so you need to pay attention to a bag of cinnamon or purchase products from trusted manufacturers

Dairy dishes go well with cinnamon. It is added to pancakes, milk porridges, and pancakes. Fish dishes with cinnamon acquire a great taste. Baking is unthinkable without it: muffins, biscuits, pies, gingerbread cookies, muffins and pies.

It is appropriate to use this spice in the process of preparing canned vegetables. Cucumbers and mushrooms, lingonberries and cranberries, salted watermelons and sweet tomatoes - the taste of all products will be emphasized and highlighted.

Add cinnamon to hot dishes approximately 7 minutes before the end of cooking. If the spice is subjected to prolonged heat treatment, it can acquire a bitterness that spoils the taste of the main dish. If we are talking about cold desserts, then adding it is recommended at the time of serving or shortly before it.

Ingredients for pickling tomatoes with cinnamon

To prepare tomatoes for the winter, you should have:

• tomatoes;
• garlic cloves;
• 1 tbsp. l. vinegar essence;
• four mint leaves;
• 1 bay leaf;
• 4 peas of black pepper and 6 - 8 allspice;
• cloves - 4 buds;
• bell pepper with garlic;
• 1 tsp. cinnamon;
• vegetable oil;
• 6 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• clean jars.

The amount of spices used can vary according to the taste preferences of the housewife who salted them and her family members.

Cooking process

Cooking tomatoes with cinnamon for the winter follows the following algorithm:

1. Preparing jars with lids. The container must be washed with baking soda and sterilized for 5 - 7 minutes, then allowed to cool.
2. Rinse the tomatoes in a bowl of water, remove the stems and cut into quarters. It is preferable to use brown fruits, as these tomatoes will be denser and retain their shape.
3. Place spices, onion rings and bell peppers on the bottom of the jars. Place tomatoes on top, place one more onion ring, garlic cloves, cut on top. The fruits are cut into slices before preservation.
4. The next step is preparing the marinade. To do this, add granulated sugar, salt, and ground cinnamon to the required amount of water. Everything needs to be stirred well until the lumps disappear completely. The result should be a uniform brown liquid, which should be boiled for 5 minutes.
5. The marinade is poured into jars, then the containers are covered with lids. They settle for 10 minutes, and then you need to drain the liquid into the pan and bring to a boil again.
6. After refilling, you need to screw on the lids, turn the jars upside down and cover with a warm blanket until they cool completely. Should not be sterilized.

Marinated tomatoes prepared in this way will become a decoration for any holiday and its real gastronomic highlight.

Cooking recipes

The process of pickling tomatoes takes relatively little time. After aging for several months, the tomatoes become sweetish in taste. If desired, you can make the snack spicy or mint.

See also

12 best recipes for cooking greens for the winter at home

Read

The jars are pre-sterilized before seaming. To do this, the containers are kept for several minutes over steam or in the oven. In the latter case, you will need to be careful. The jars are placed in a cold oven. After sterilization, the containers must cool down within a few minutes.

Failure to comply with these requirements will result in glass cracking.

Simple recipe

This recipe will require tomatoes (6 kilograms) and garlic (20 grams). Both ingredients provide the main flavor to the dish. The spicy shades of the snack are responsible for:

• 20 grams of cinnamon;
• 5 grams of bay leaf;
• 40 grams of salt;
• greens (to taste).

Salting foods according to this recipe takes little time and does not require special skills. This method is often used as a base method, on the basis of which they further experiment by adding new ingredients.

Preparation of the snack takes place in several stages:

1. The greens, along with chopped garlic, are placed at the bottom of a three-liter jar.
2. Tomatoes are laid out on top.
3. A liter of water is boiled and poured into a container with vegetables. The mixture is kept for an hour or more (you must wait until it cools completely).
4. The water is re-boiled with salt, bay leaf and seasoning.

At the end of the manipulations, marinade is poured over the tomatoes. The jar is rolled up and left for storage.

In slices

In order for the salted tomatoes to soak well, it is recommended to cut the tomatoes into slices. This recipe will require the following ingredients:

• 20 milliliters of sunflower oil;
• 600 grams of tomatoes;
• 60 grams of bell pepper;
• 30 grams of onions;
• 10 grams of allspice;
• 2 bay leaves;
• 4 cloves.

For the marinade you will need:

• 250 grams of sugar;
• 75 milliliters of 9 percent table vinegar;
• 50 grams of salt;
• liter of clean water;
• 10 grams of chopped cinnamon.

All vegetables are cut in a convenient way and placed in sterilized jars. Spices, along with tomatoes, sunflower oil, onions and peppers, are laid out in layers in jars.

In a separate container, water is brought to a boil, into which the ingredients for the marinade are then added. At the end, the brine is added to jars with vegetables with spices and rolled up.

Without sterilization

If the snack is prepared without prior sterilization, 2 kilograms of tomatoes must first be doused with boiling water, and then pierced in the area of ​​the stalk with a toothpick. Through small holes, the fruits will be soaked and absorb the taste of spices.

See also

5 best recipes for cooking Korean peppers for the winter

Read

In addition to tomatoes, this recipe will require:

• liter of water;
• a tablespoon of vinegar;
• 2 tablespoons of salt and 6 - sugar;
• cinnamon stick;
• hot pepper and parsley (to taste).

The greens, along with tomatoes, peppers and cinnamon, are placed in jars. Boiling water is poured into the container and the ingredients are kept for 5 minutes. Then the water is drained, mixed with vinegar, sugar and salt and brought to a boil again. At the end, the marinade is poured into jars of tomatoes.

With cloves

The recipe for spicy tomatoes with cloves is considered a classic. This method allows you to quickly prepare a delicious winter snack without spending a lot of effort. To marinate two kilograms of tomatoes you will need:

• 5 grams of cloves;
• 10 grams of cinnamon and black pepper in the form of peas;
• 40 grams of garlic;
• 7 grams of bay leaf;
• 4 liters of clean water;
• 60 milliliters of vinegar;
• 500 grams of sugar;
• 300 grams of salt;
• greens (to taste).

Peeled (but not chopped) garlic, along with herbs, is placed on the bottom of a sterilized jar. Tomatoes are placed compactly on top.

In a separate container, mix water, bay leaf, vinegar, sugar with salt and spices. The marinade, brought to a boil, is infused for several minutes. Then the brine is poured into jars, which are rolled up and stored.

Tomatoes with citric acid

Canned tomatoes with carrot tops

Tomatoes with carrot tops are an unusual, but very tasty preparation for the winter. The use of carrot tops along with a standard set of spices and herbs gives canned tomatoes not only a unique taste, this preparation looks very beautiful and presentable. Tomatoes with carrot tops will captivate not only your family, but also your guests.

Tomato slices with citric acid

Tomato slices with citric acid are a preparation for the winter, which is eaten first. The appetizer turns out so tasty that it will perfectly complement not only a family dinner, but will also captivate guests. Follow the recipe and you will definitely have an excellent tomato slice snack!

Finger licking tomatoes with citric acid

Tomato preparation is a bright and tasty dish that will make you lick your fingers! This recipe describes the preparation of tomatoes for the winter with the addition of citric acid. The indicated amount of ingredients is calculated for one three-liter jar. Tasty, juicy and aromatic tomatoes are what you get in the end!

Canned tomatoes in 2 liter jars

Here is a recipe for canning tomatoes for the winter in 2-liter jars. The tomatoes turn out very tasty, with a slight piquant taste. Adding citric acid during the cooking process will preserve the product for a longer period. Mustard and chili pepper will give tomatoes an unusual taste and aroma.

Tomatoes with onions and citric acid

The recipe for tomatoes with onions and citric acid seems to be specially created for those who have long been looking for a recipe for simple and quick-to-prepare canned tomatoes, which are also wonderful in their taste characteristics. An appetizer prepared according to this recipe will please your whole family.

Tomatoes in the snow without vinegar

Tomatoes in the snow without vinegar is an original and easy-to-prepare dish that will delight even a novice housewife. Even without vinegar, tomatoes turn out whole and strong, but at the same time so juicy, tasty and aromatic that it’s simply impossible to tear yourself away from them.

Hot salted tomatoes

Salted tomatoes are a universal appetizer for your table. Homemade preparation is suitable for both family dinners and holiday tables. The hot cooking method does not take much of your time.

Canned tomatoes with citric acid

For those who do not like to use vinegar in home canning, a recipe with citric acid is suitable. Try an appetizer made from juicy and aromatic tomatoes using a simple recipe.

Tomatoes in jelly with dry gelatin

If you want to cook tomatoes in jelly for the winter, but don’t want to bother with soaking the gelatin, then this recipe is for you. I strongly recommend that you cook tomatoes in jelly with dry gelatin. The snack turns out aromatic and fragrant.

Tomatoes in their own juice, sliced

Some housewives categorically do not use table vinegar when preparing preparations for the winter. I recommend using this awesome recipe and making a snack of tomatoes in their own juice, sliced.

Tomatoes in their own juice with citric acid

I would like to present to your attention a cool recipe for tomatoes in their own juice with citric acid. Tomatoes prepared in this way can be served as a snack or used to prepare various dishes and sauces, and the marinade can be used as a drink.

Tomatoes with basil and citric acid for the winter

I want to share, in my opinion, one of the most successful and interesting recipes for preparing tomatoes with basil and citric acid for the winter. The tomato snack has a balanced taste. Tomatoes are well stored, despite the fact that the preparation is not sterilized.

Pickled green tomatoes

I first tried green pickled tomatoes at my grandmother’s in the village. I was little and, naturally, I didn’t like this snack, just like barrel cucumbers. But, as you know, tastes change with age and what was not tasty in childhood becomes a delicacy at a conscious age.

We make delicious salads

Pickling can be different, both whole fruits and chopped ones, but we suggest going further and making pickled yellow tomatoes as a salad for the winter, the recipes for you are quite simple. For the first, take an equal amount of bell peppers and tomatoes so that their total weight does not exceed 450 grams (we focus on 1 liter of workpiece). For the specified amount of washed and chopped fruits, add 20 grams of honey and 1 tablespoon of salt. Add 100 milliliters of apple cider vinegar, which is much healthier than table vinegar.

Salad with yellow tomatoes

Now we wait for the juice to appear, after which we put the container with the tomatoes and peppers on the gas (preferably an enamel saucepan). After boiling, keep it on low heat for about 10 minutes, stirring constantly so as not to burn. Quickly sterilize the glass container and place the resulting mass after cooking into it, then place it in a low saucepan with water on gas to pasteurize for another 15 minutes over low heat. All that remains is to roll it up and slowly cool under the blanket. As you can see, such salting for the winter will not take much time.

The second recipe will allow you to prepare marinated tomatoes in large quantities. Take 3 kilograms of tomatoes and 1 kilogram of bell pepper, preferably red. You will also need half a kilo of onions and the same amount of carrots. Wash all the vegetables, then cut the tomatoes into slices of arbitrary thickness. We cut the onion into half rings, the thinner the better, and it is advisable to chop the pepper into strips, having previously peeled the cores. Grind the carrots on a coarse grater, then mix all the ingredients.

Add 2 tablespoons of salt and half a kilo of sugar to the resulting slices, wait for the juice to appear and place in an enamel pan on low heat. Cook for 2 hours, then the vegetable mass should be transferred to sterilized jars. We roll up metal lids that were previously soaked in boiling water, turn the containers upside down and set to cool. This winter pickling, like the previous one, does not involve the use of table vinegar, and therefore the recipes we offer are very useful.

Tomatoes with citric acid (without vinegar) with garlic inside

When you take this tomato out of the jar, a surprise filling in the form of garlic will await you. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, we will put lemon instead.

Ingredients for a 2 liter jar:

• tomatoes
• garlic
• allspice peas - 2 pcs.
• black peppercorns - 5-6 pcs.
• cloves - 2 pcs.
• bay leaf - 1 pc.

For marinade per 1 liter of water:

• sugar - 150 gr. (6 tbsp)
• salt - 35 gr. (1.5 tbsp)
• citric acid - 1 tsp. with a slide

Preparation:

1. Wash the tomatoes and wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. Make two cuts crosswise on the stem of each tomato with a knife. Insert a piece of garlic into the resulting hole, pushing it inside the fruit.

2. Take clean, sterilized jars, 2 liters in volume (you can use others, just increase or decrease the amount of spices proportionally). At the bottom of each container, place one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two buds of cloves. Next, fill the glass container with tomatoes.

3. Slowly pour boiling water over the jars to the top. Cover with lids that need to be scalded in advance. Let the tomatoes warm through for 10 minutes.

4.Drain the water from the jars into a saucepan. For convenience, buy a special lid with holes. You will need to cook a marinade based on the drained liquid. And it’s easy to do: add sugar, salt and citric acid to the water. But first, measure how much moisture has drained. On average, a two-liter container holds 1 liter of water.

5. Bring the brine to a boil and pour it boiling into the tomatoes. Roll up the lids, check for leaks (try to see if the lid rotates). Turn the canned food over, cover with a towel and let it cool. And in winter, you will open such a preparation and will not notice how quickly the jar is empty, because it turns out very tasty.

Tomatoes in jelly marinade for the winter

If you want to surprise your family and friends, prepare an interesting appetizer of tomato slices in jelly marinade. The canning process does not take much time and effort. The snack will not only be healthy, but also tasty. From the specified list of components you will get 4 jars with a capacity of 500 ml.

Products:

• tomatoes - 1.6 kg;
• onion - 0.2 kg;
• garlic - 4 cloves;
• laurel leaves;
• peppercorns - 10 pcs;
• small bunch of dill;
• filtered water - 1.3 l;
• gelatin - 40 g;
• granulated sugar - 40 g;
• rock salt - 25 g;
• table vinegar - 10 ml.

The preparation will be like this:

Pour gelatin into a plastic bowl, add 200 ml of cold liquid, stir. Cover and leave on the table for half an hour to swell. Wash medium-sized tomato fruits and remove stems. Chop into rings of medium thickness. Peel the onion, rinse and cut into rings. Remove the peel from the garlic cloves and cut into several pieces. Pour the required amount of water into the pan, add salt without additives and granulated sugar. Boil and cook until completely dissolved. Remove from heat and leave on the table. Meanwhile, place equal amounts of spices, bay leaves, dill umbrellas, garlic, if desired, into clean glass jars, then alternately onions and tomatoes. Place the swollen gelatin in small portions into the hot marinade, stirring constantly

It is important that each granule dissolves. Pour in the acid, mix and pour into containers with the contents. Cover, set to sterilize for a quarter of an hour

Take it out carefully and roll it up. Turn over, wrap in a towel and leave for 24 hours. Store canned tomatoes in the cellar for the winter.

Tomatoes in jelly

Homemade tomatoes for the winter: 11 recipes for preparations

Today, even in winter, you can easily find fresh vegetables in every supermarket.

The only question is: will they be useful? It is for this reason that most housewives prefer vegetables from the garden and work tirelessly to prepare them for the winter.

We dedicated this selection to tomatoes: salted and pickled, sweet and spicy, in jelly, in apple juice and even in syrup. There are many options - the choice is yours!

Tomatoes with thyme and olive oil

You will need:

• 1 kg cherry tomatoes
• 250 ml olive oil
• 4 cloves garlic
• 3 tbsp. l. wine vinegar
• juice of 1 lemon
• black peppercorns
• a pinch of salt
• a few sprigs of thyme

Preparation:

1. Wash the tomatoes and dry them. Place on a baking sheet covered with parchment and place in the oven. Dry at 90°C for 3-4 hours. The tomatoes should be soft to the touch, slightly wrinkled, but not dry.
2. Heat oil in a deep frying pan with a thick bottom and fry finely chopped garlic until golden brown. Remove and set aside. Place prepared tomatoes in garlic-flavored oil, sprinkle with sugar, and caramelize for 2 minutes. Add vinegar and, increasing the heat, let it evaporate. Place the tomatoes and oil in a glass jar, add fried garlic, thyme sprigs, lemon juice and crushed black peppercorns.

Marinated tomatoes in apple juice

You will need:

• 1 kg tomatoes
• 1.5 l apple juice
• 1 tbsp. l. salt

Preparation:

1. Wash the tomatoes, pierce the stems with a fork in several places, place them in sterilized jars and pour boiling water over them for 10 minutes. Drain the water. Pour boiling water into the jars and drain after 10 minutes.
2. Bring the apple juice and salt to a boil, and then pour the cans of tomatoes. Roll up, turn over and leave until cool. Store tomatoes in apple juice in a cool place.

Salted tomatoes with garlic and dill

You will need:

• 1 kg tomatoes
• 5 cloves garlic
• half a bunch of dill
• 3 bay leaves
• spices to taste
• 1 tbsp. l. salt
• 1 tsp. Sahara

Preparation:

1. Wash the tomatoes well. Peel and chop the garlic. Wash the dill and bay leaf. Place tomatoes, salt, sugar, garlic, dill, bay leaf, spices in a plastic bag.
2. Shake the bag and leave at room temperature for 2 days.

Spicy tomatoes with cinnamon and cloves

You will need:

• 2 kg tomatoes
• 1 head of garlic
• 4 dill umbrellas

For marinade: 2 liters of water:

• 4 bay leaves
• 4 black peppercorns
• 4 buds of cloves
• 0.5 tsp. ground cinnamon
• 0.5 tbsp. Sahara
• 0.3 tbsp. salt
• 2 tbsp. l. vinegar essence

Preparation:

1. Prepare the marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence. Peel the garlic, wash the tomatoes thoroughly.
2. Place tomatoes in sterilized jars, alternating with spices. Pour in hot marinade and leave for 10 minutes. Bring the marinade to a boil again, cool slightly, pour into jars and roll up. Turn over until completely cool.

Marinated tomatoes without vinegar

You will need:

• 2 kg ripe tomatoes
• tarragon
• 5 cloves garlic
• 1-2 chili peppers
• currant leaves
• cherry leaves

For brine per 1 liter of water:

Preparation:

1. Rinse the tomatoes well. Peel the garlic. Wash the chili pepper, tarragon, currant and cherry leaves thoroughly.
2. Prepare the brine. Mix water with salt and bring to a boil. Place tomatoes and spices in prepared sterilized jars and fill with hot brine. Then immediately roll up the lids, turn over, and set aside until cool.

Sweet tomatoes

Original!

You will need:

• 3 kg tomatoes
• 6 dill umbrellas

For marinade per 1 liter of water:

• 100 g sugar
• 100 ml 9% vinegar
• 1 tbsp. l. salt

Preparation:

1. Wash tomatoes and dill inflorescences and dry well. Then put in sterilized dry jars and pour boiling water over them. Cover with a lid and leave for 10 minutes. Pour the water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
2. Add vinegar to the jar and immediately seal with a sterile lid. Turn over and leave until completely cool. Store in a cool place.

Pickled tomatoes

Great snack! You will need:

• 1 kg tomatoes
• 5 cloves garlic
• 1 dill umbrella

For marinade per 1 liter of water:

• 2 bay leaves
• 5 black peppercorns
• 5 clove buds
• 2 tbsp. l. Sahara
• 1 tbsp. l. salt
• 1 tbsp. l. vinegar essence

Preparation:

1. Prepare the marinade. Boil water, add salt, sugar, bay leaf, cloves, pepper, bring to a boil again. Cook for 5 minutes over low heat. Cool, add vinegar essence.
2. Peel the garlic cloves. Wash the tomatoes and dill umbrellas and dry well.
3. Place tomatoes in prepared sterilized jars, alternating with spices. Then pour in the hot marinade and leave for 10 minutes.
4. Pour the marinade back into the pan, bring to a boil, cool slightly, pour into the jars of tomatoes, roll up, turn over and leave to cool completely.

Tomatoes in jelly with dill and onions

You will need:

• 2 kg tomatoes
• 3 black peppercorns
• 3 allspice peas
• parsley sprigs
• 1-2 bay leaves
• 1 small onion

To fill 1 liter of water:

• 1 tbsp. l. salt
• 1 tbsp. l. Sahara
• 2 tbsp. l. gelatin granules

Preparation:

1. Peel the onion and cut into rings. Prick the tomatoes on all sides with a toothpick. Place allspice, black pepper and bay leaf at the bottom of sterilized jars. Layer tomatoes, onion rings, and parsley sprigs.
2. Prepare the filling. Pour gelatin into a bowl, add 1 glass of cold water, stir and leave for 40 minutes. Add sugar and salt to the remaining water and bring to a boil. Add the swollen gelatin to the hot marinade, stirring, bring to a boil, but do not boil.
3. Fill the jars with tomatoes with the prepared filling. Cover with sterilized lids, place the jars in a large saucepan with warm water, bring the water to a boil, and sterilize for 10 minutes. After sterilization, immediately roll up the jars. Turn upside down and let cool.

Tomato jam

From Italian cuisine

You will need:

For 1 liter jar

• 0.5 kg small tomatoes (cherry, lady fingers)
• 1 tsp. white balsamic vinegar
• 1 vanilla pod
• 300 g sugar
• 150 ml lemon juice

Preparation:

1. Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin. Cut the tomatoes in half. Combine lemon juice with sugar, mix, put on the stove and cook until the sugar is completely dissolved. Place the tomatoes in the syrup, bring to a boil, immediately remove from the heat, cool and put in the refrigerator overnight.
2. Cut the vanilla pod and separate the seeds. Place a saucepan with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce heat and cook for 45 minutes.
3. Heat the balsamic vinegar and boil until the volume is reduced by 3 times (the vinegar should thicken). Add boiled balsamic vinegar to the jam and cook for another 10-15 minutes.
4. Place the finished jam into sterilized jars, close the lids, and cool. Store in a cool place.

Tomato jam with apple and lemon

You will need:

• 500 g ripe tomatoes
• 500 g sugar
• juice and zest of 1 lemon
• 1-2 green apples
• 50 ml rum

Preparation:

1. Ripe tomatoes, peeled and seeded, cut or chop using a mixer. Add 500 g sugar, juice and zest of 1 lemon. Mix well and put in the refrigerator for a day.
2. Wash the apples, peel them, grate them on a coarse grater and mix with the tomatoes. Cook, stirring, over low heat until tender, about 1 hour.
3. Pour rum into slightly cooled jam. Place in sterilized jars, close with lids and, after cooling, place in the refrigerator.

Spicy tomato jam

You will need:

• 1.3 kg tomatoes
• 2 pods of hot red pepper
• 1 kg granulated sugar
• 1 sachet of zhelfix (1:1)
• 2 cloves

Preparation:

1. Scald the tomatoes, rinse with cold water, carefully remove the skin, and chop finely. Wash the hot pepper pods, cut them in half lengthwise, remove the seeds and chop.
2. Place the tomatoes in a large wide-bottomed saucepan. Bring to a boil, add sugar and gelfix. Stir carefully so as not to burn. Add chopped pepper to the tomatoes and stir. Remove from heat, cover and leave overnight.
3. In the morning, sterilize jars and lids. Put the tomato mass back on the fire, add cloves. Boil. After 5 minutes, remove the cloves. Place the hot mixture into prepared jars, close with airtight lids or roll up. Turn the jars upside down, cover with a thick cloth, and let cool. Turn the cooled jars over.

This tomato jam can be served as an appetizer, spread on bread, added to borscht and main courses.

Source: https://kvartira.mirtesen.ru/blog/43554137183/Pomidoryi-na-zimu-po-domashnemu:-11-retseptov-zagotovok

Tomatoes with mint and cinnamon

Regular pickled tomatoes have long since taken root, but tomatoes with mint and cinnamon will be an excellent appetizer on the holiday table for the winter, since the combination of these spices guarantees an extraordinary taste effect and a piquant bouquet of aromas.

Required ingredients:

• 1 kg of tomatoes;
• 1 mint branch;
• 30 g garlic;
• 4 g peppercorns;
• 4 g bay leaf;
• 5 g spice;
• 2 liters of water;
• 150 g sugar;
• 35 g salt;
• 1 tbsp. l. vinegar (70%).

Cooking steps:

1. Place the tomatoes in clean containers and add all the herbs and spices.
2. Pour in water, after boiling it, and let stand for half an hour.
3. Salt the liquid drained from the cans and, season with sugar and vinegar, boil again.
4. Return the prepared brine to the tomatoes and swirl.

Making preparations for the winter

Summer is over, the days are getting shorter, the weather is less and less happy with hot days, and most importantly, the vegetable harvesting season is slowly coming to an end. Very soon our gardens will run out of fresh cucumbers and zucchini, juicy tomatoes and eggplants. But in the fall and winter, I really want to continue to delight myself and my loved ones with them. Preparing for the winter is a great way to extend the life of a summer crop.

Recipes for winter preparations are very diverse. You just need to choose a recipe that suits your taste. Vegetables can be made sweet and salty, tender and spicy, sour and bitter, add herbs and berries to them. When preparing vegetables, you can safely experiment and use your imagination.

Perhaps the most popular among our summer residents are preparations made from cucumbers for the winter. Each family has its own signature recipe for such preparations, and the process of preparing them has turned into a real ritual for us. It is simply impossible to count the number of such recipes. The simplest of them is the cold method of preparing cucumbers. To do this, you need to prepare and rinse the jar, cucumbers, herbs and spices to taste. Then place the cucumbers in the jar, add salt, add the rest of the ingredients, add water and close the jar with a lid. You won’t spend a lot of effort on cucumbers prepared in this way, but they will be stored and delight you all winter.

Homemade zucchini preparations for the winter are no less tasty and original. Zucchini can be pickled by adding other vegetables, various spices and herbs. But the main thing is that zucchini makes amazing and incomparable snacks - zucchini caviar, lecho, as well as the famous “mother-in-law’s tongue.” Such treats will decorate your autumn and winter table; they will go well, for example, with main courses of meat or potatoes.

And finally, don’t forget about the unique combinations of flavors that winter tomato preparations can give us. Marinated tomatoes in a jar turn out sweet and juicy; they perfectly complement crispy pickled cucumbers. Oven-dried sun-dried tomatoes will go well with meat, fish and salads. And how can you not mention the delicate and delicate taste of homemade tomato paste, tomato juice and ketchup made from tomatoes you grow? Winter with such snacks will become much warmer, and every family dinner will remind you of sunny summer days.