Canned tomatoes are an excellent appetizer and a pleasant addition to a wide variety of tables. Moreover, they can be not only classically salty, there are recipes for spicy, spicy and even sour tomatoes. Can be preserved in tomato juice or in combination with various spices, herbs, currant or grape leaves and companion vegetables.
Canned Tomatoes with Corn Leaves and Stalks
You will need:
- 10 kg of hard red tomatoes,
- 5 kg of young leaves and stalks of corn,
- 200 g of dill umbrellas,
- 100 g of black currant leaves,
- 100 g parsley
- 7-8 peas of black pepper,
- 500-600 g of salt.
Step-by-step cooking process
Tomatoes, if desired, can be replaced with slightly green fruits. Place the blackcurrant leaves, previously washed and scalded with boiling water, on the bottom of the prepared barrel or large bottle. Wash tomatoes, spices, young leaves and corn stalks in cold water.
Then spread a layer of corn leaves on the bottom of the barrel, with tomatoes and spices on them. Prepare young corn stalks in this way: cut each product into pieces of 1-2 cm in length and transfer them to all rows of fruits.
Cover the tomatoes with corn leaves and cover with water. Pour the salt into a clean gauze bag and place it on top of the corn leaves so that it is covered with water. Close the jar with a lid or barrel with a wooden circle, place the oppression on top. The tomatoes will be ready in 5-6 days.
Canned tomatoes with mustard and garlic: a homemade recipe
You will need:
- medium-sized firm tomatoes, how much will fit in the container,
- 200 g dill,
- 100 g of cherry leaves,
- 100 g of black currant leaves,
- 30 g horseradish root,
- 30 g garlic
- 50 g dry mustard
- 25 g tarragon
- 20 g allspice peas.
For a brine for 10 liters of water, take 300 g of salt.
First, place half of the spices on the bottom of an enamel saucepan and add dry mustard in an even layer. Prepare the tomatoes, wash and place in a bowl, shifting them with dill umbrellas, cloves of garlic, chopped horseradish root, tarragon, pepper, black currant leaves and cherries. Leave some room for the top layer.
Spread the other half of the spice on top of the tomatoes and cover everything with a thick napkin. Prepare the brine by boiling water by adding salt to it. Pour tomatoes over them, cover the container with a wooden circle and press down well with a load. 6-7 days after pickling, place the canned tomatoes in a cool place for 30 days.
Canned tomatoes with bunches of red rowan
You will need:
- 2 kg of tomatoes,
- 500 grams of rowan bunches.
- To fill:
- 100 g sugar
- 1 liter of water
- 30 g of salt.
Wash the tomatoes and rowan bunches. Chop the fruits in a couple of places with a fork from the side of the stalk and place in a sterilized jar along with the bunches.
Boil water, add salt and sugar to it, stir until dissolved. Pour a jar of tomatoes twice with a boiling solution and drain through a special lid, for the third time fill and roll up the jar with a sterilized lid.
Tomatoes with nutmeg, garlic and chili
You will need:
- 1.5-2 kg of cream tomatoes,
- 1 chili pepper pod
- 1 bunch of nutmeg grape,
- 1 head of garlic
- 2 bay leaves
- 5-6 currant leaves,
- black peppercorns, dill, horseradish leaf and parsley to taste.
- For a marinade for 1-1, 2 liters of water:
- 1 tbsp salt,
- 2 tbsp Sahara,
- 3 tbsp 9% vinegar.
Wash the tomatoes and prick with a toothpick near the stalk. Serve the garlic and peel. Wash everything else: fruits, currant leaves and horseradish. Cut the hot chili into rings, leaving the seeds in it.
Prepare the marinade, for this, boil water with sugar and salt, when they dissolve, turn off and add vinegar. Prepare and sterilize the jars. Place the spices in the jars, then the tomatoes, garlic and finally a bunch of grapes.
Fill the jar with regular boiling water for 20 minutes, then drain the water and immediately pour over the hot marinade. Sterilize the filled jars for 15-20 minutes, then immediately roll up, turn upside down, wrap with towels and leave in this position until they cool completely.
Canned tomatoes with horseradish and oak leaves
You will need:
- strong red or brown tomatoes,
- oak leaves,
- horseradish leaves
- cherry or black currant leaves,
- dill,
- garlic,
- red hot pepper to taste.
To prepare brine for 1 liter of water, take 2 tbsp. l. salt.
Put the washed tomatoes in plastic bags, about 1-1.5 kg each. Add spices to them, pour the prepared brine and tightly tie the bags, having previously released all the air from them.
Put the bags with tomatoes and spices in a barrel or other large container and pour the brine on top so that they are 4-5 cm covered with it. Lightly press the bags on top with a load so that they do not float. Remove mold from the brine periodically, the tomatoes will be ready in about 25-30 days.
Canned tomatoes with fried peppers: a step-by-step recipe
You will need for a 3-liter jar:
- 900 g medium-sized tomatoes,
- 1, 6 l of water,
- 500 g sweet pepper
- 5 cloves of garlic
- 2 onions,
- 1 carrot,
- 3 tbsp sunflower oil,
- a slice of fresh bitter pepper,
- 2 tbsp salt.
Wash the tomatoes in cold water and peel off the stalks. Wash the peppers, dry with a napkin and fry a little on all sides in sunflower oil. After that, cut the fruit in half lengthwise without removing the seeds.
Peel and finely chop the garlic, chop the carrots into slices and chop the onions into thin rings. Then put all the prepared components in layers in jars and cover with salted water.
Soak the jars filled with brine for a day. After this time, sterilize them. For 1 liter it will take 12 minutes of sterilization, for 3 liters - 20 minutes. Roll them up immediately with sterilized lids and leave to cool at room temperature.
Canned Tomatoes with Cabbage
You will need:
- 7 medium tomatoes,
- 300 g white cabbage
- 2 medium carrots,
- 2 onions,
- 4 bell peppers,
- 2 bay leaves
- 1/2 cup vegetable oil
- salt, sugar and pepper to taste.
Cooking process in stages
Wash the tomatoes and cut into 6 pieces, chop the onion in half rings, cut the peeled peppers into strips. Peel and grate the carrots, finely chop the cabbage.
Stir all the vegetables and season them with vegetable oil and spices. Place in a deep enamel saucepan and simmer, stirring occasionally, until vegetables are soft. Then place in sterilized jars, roll up the lids and sterilize for 5 minutes.
Canned Tomatoes "Piquant" in tomato sauce
You will need:
- tomatoes of medium ripeness in a 3-liter jar,
- 2, 5 l tomato juice puree,
- 250 g bell pepper
- 4 tablespoons Sahara,
- 1/4 cup grated horseradish
- 1/4 cup finely chopped garlic
- 2 tbsp salt.
Wash the tomatoes and place them in a 3 liter jar. Add salt, sugar to tomato juice-puree, stir and put the mixture on fire. After boiling, put in it chopped garlic, grated horseradish and bell pepper, passed through a meat grinder twice.
Pour this hot mixture over the stacked tomato jars. Sterilize them immediately: a 1 liter jar - 15 minutes, and a 3 liter jar - 20 minutes. After that, roll up the lids and leave to cool.
Canned tomatoes with plums
You will need:
- plums and tomatoes in equal amounts.
- To fill:
- 1 liter of water
- 20 g salt
- 100 g of sugar.
Wash the tomatoes and plums, prick the tomatoes with a fork at the stalk. Place plums and tomatoes in the jar, spreading them evenly throughout the entire jar.
Prepare the brine. To do this, dissolve sugar and salt in water, boil the water and fill the stacked cans three times: pour the brine through a special lid twice and bring to a boil again. For the third pouring, roll up the jar with a sterilized lid.
Canned Cinnamon Tomatoes
You will need:
- tomatoes in 2 3-liter jars.
- For marinade for 4 liters of water:
- 4 bay leaves,
- 1/2 tsp carnations,
- 1 tsp ground cinnamon
- 1/2 tsp black peppercorns,
- 2/3 cup salt
- 3 tbsp Sahara,
- garlic, dill, parsley - optional,
- 50 g 70% acetic acid.
Prepare the marinade by pouring water into a large saucepan and mixing everything except the vinegar. Bring the marinade to a boil, simmer over low heat for 15 minutes, then let cool. After cooling, pour in the acetic acid. Stir the marinade and let sit.
Sterilize the jars and fill with tomatoes mixed with peeled garlic, dill umbrellas and parsley. Pour the marinade over the tomatoes, adding cinnamon will make it a little stringy. Close the jars with scalded nylon caps. Store canned tomatoes in a cool place.
Canned tomatoes with bird cherry leaves
You will need:
- tomatoes in a 3-liter jar,
- 2 leaves of bird cherry,
- 5 sheets of black currant,
- 1 horseradish leaf,
- 1 umbrella of dill,
- 3 bay leaves,
- 2-3 garlic cloves,
- 8 black peppercorns,
- 15 pcs. carnations,
- 4 tablespoons sugar with a slide,
- 1 tbsp salt with a slide,
- 1/2 tsp 70% vinegar.
Put the scalded leaves of bird cherry, horseradish, currant, dill umbrellas, peeled garlic cloves, bay leaves, peppercorns and cloves in a sterilized three-liter jar. Lay the tomatoes on top.
Pour the jar 2 times with ordinary boiling water, each time keeping it for 10-15 minutes. After the second draining of the water, pour ordinary sugar, salt into the jar, pour boiling water for the third time, add vinegar essence to the jar and roll up with a sterilized lid.
