Tinned tomatoes are a great snack that can also be used to complement main courses. Tomatoes in their own juice preserve the taste of the vegetable as much as possible, and the preparations with the addition of vinegar have a long shelf life.
Tomato blanks for the winter are one of the most popular types of preservation. There are many ways to preserve a product. Pickled, salted tomatoes, tomatoes in their own juice have excellent taste. They can be closed in jars either separately or as part of assorted vegetables or lecho.
Tomatoes in their own juice
Sterilization recipe
In their own juice, tomatoes are not only very tasty, but also healthy. They do not contain excess salt or vinegar as a preservative, so the blanks are suitable even for baby food. To prepare such blanks, you will need:
- ripe small tomatoes (preferably oval or even cherry) - 1.5 kg;
- overripe fleshy tomatoes - 1, 8 kg;
- 2 tbsp. l coarse salt;
- 3 tbsp. tablespoons of sugar;
- 3 laurel leaves;
- 3 cloves buds;
- 6 peas of black and fragrant peppers;
- a little vinegar 9%.
The listed ingredients are enough for 3 liter cans. You can use other containers, but the total volume should be the same. In order for all the tomatoes to fit into the jars, they need to be stacked tightly. It is not necessary to sterilize the container, since already filled cans will be sterilized.
Wash small tomatoes very well and prick in the area of the stalk with a fork. This is necessary so that the peel does not crack and the tomatoes remain intact. Arrange spices in jars. You can reduce their number or, conversely, add. It all depends on your taste preferences.
To prepare the sauce, you need to make cuts on the bottom of overripe large tomatoes with a sharp knife and pour over with boiling water. This will make it easy to peel off the skin. Purée peeled tomatoes with a blender. Pour sugar and salt into the puree and mix well. The vinegar in this recipe can be added to taste if you want to spice up the workpiece, but you can refuse it. Pour the resulting sauce over the tomato jars.
Pour water into a pan wide enough and put a towel on the bottom, turn on the stove. The water should cover the container by two thirds in height. Place the jars on a towel. Sterilize the workpieces for 15 minutes. At this time, the lids can be processed. To do this, it is enough to immerse them in boiling water for 1 minute. It is better to use screw metal covers.
Turn off the stove and screw sterile lids onto each jar. Remove the jars very carefully from the pan and place them on a flat surface with the lid down, then wrap them with something warm. A warm blanket will do. It will be possible to remove the jars in the cellar or in a cool dark place when the contents have cooled down. Wrapping allows you to better sterilize tomatoes in their own juice, so this step should not be neglected.
Before putting hot cans on the surface, make sure that it is not cold. This can lead to cracking of the glass. Banks should be laid out on wooden stands.
No sterilization recipe with tomato paste
Tomatoes in their own juice can also be prepared with the addition of ready-made tomato juice. This greatly simplifies the task, since you do not need to grind the tomatoes with a blender. Pre-sterilization of cans and the addition of vinegar eliminates the need to sterilize filled cans. To prepare the blank you will need:
- ripe small tomatoes (better oval and about the same size) - 1.5 kg;
- 150 g tomato paste (you can also use ketchup);
- 2 liters of water;
- 3 tbsp. tablespoons of sugar;
- 1 tbsp. l salt;
- some spices (cloves, bay leaves);
- 6 peas of black and fragrant peppers;
- 100 ml vinegar 9%.
Sterilize banks. You can steam them. To do this, put each jar in turn on a special stand over boiling water and the sterilization time should not be less than 3-5 minutes. It is convenient to fry glass containers in the oven. To do this, it is enough to put clean jars on the wire rack and turn on the oven first at 50 ° C, and then gradually raise it to 100 ° C and keep it for 10 minutes. Carefully remove the container from the oven and place it on a wooden stand, fill with tomatoes. First, cut the bottom of the vegetables with a sharp knife and pierce with a fork from the back.
To prepare the filling, dilute the tomato paste in water, add spices, salt and sugar, boil the mixture for 10 minutes. It is important to taste the juice. It should not be too salty or sweet, and spices should also be added in moderation and to your liking. If necessary, the amount of salt and sugar can be reduced. You can use ketchup instead of tomato paste, but the amount of water in this case should be reduced. When using tomato juice, you don't need to add water at all.
First pour boiling water to the top of the jars with stacked tomatoes, cover with lids and drain after 10 minutes. It is convenient to do this using a special lid with holes. Add vinegar to boiling tomato juice, stir, immediately turn off the stove and pour the juice into the jars. Tighten the container with sterile lids and wrap until it cools completely, after which you can remove them in a dark, cool place.
Pickled Tomatoes
Pickled tomatoes are a great appetizer or addition to main courses. To prepare the blank you need:
- ripe tomatoes (how many will fit in a 3 liter jar);
- 3 large sweet peppers (different colors are better);
- 1, 2 liters of water;
- 1 tbsp. l coarse salt;
- 3 tbsp. tablespoons of sugar;
- 3 laurel leaves;
- 1 clove of garlic;
- several dill umbrellas;
- a piece of horseradish root or horseradish leaf;
- 3 cloves buds;
- 4-6 peas of black and fragrant peppers;
- 2, 5 Art. l vinegar 9%.
Sterilize the jar, put it on a wooden stand or chopping board, put in it the peeled horseradish root (or horseradish leaves), bay leaf, spices, aromatic dill umbrellas, peeled garlic clove.
Wash the tomatoes well, chop with a fork and put in a jar with spices. Peel the pepper, remove the inside with the seeds, cut into strips and put in a jar. It is better to distribute the stripes throughout the volume, but closer to the sides of the glass container, so that the workpiece is not only tasty, but also looks appetizing. Pour boiling water over and drain the water after 10 minutes, then pour over a new portion of boiling water again for 10 minutes and drain.
To prepare the brine, pour water into a saucepan, add sugar and salt, and boil. Add vinegar to the solution just before pouring it into the jars, as it evaporates during boiling. Pour the jar with brine to the very top and roll it up with a sterile lid, then wrap it for 12 hours and put it in a cool place.
Salted tomatoes
Tomatoes are very tasty when salted without the addition of vinegar. To prepare salted tomatoes in jars, you must:
- tomatoes are dense, not overripe (how many will fit in a 3 liter jar);
- half a hot pepper;
- 1, 2 liters of water;
- 1, 5 Art. l coarse salt;
- 2 tbsp. tablespoons of sugar;
- 1 bay leaf;
- 2 cloves of garlic;
- horseradish leaf;
- a slice of parsley root;
- small carrots;
- 4-6 peas of black and fragrant peppers.
Tomatoes for such a preparation are best chosen small and slightly unripe, dense. Wash the vegetables well and pierce with a fork on opposite sides.
Put a piece of parsley root, bay leaf, cloves of garlic, cut in half, in a sterilized jar. Peel the carrots and cut into rings, put in a jar. You can cut it into shavings to make the workpiece more original. Put prepared tomatoes in a jar and tamp tightly. Put a horseradish leaf, half a hot pepper in a jar. All vegetables must be washed well before laying, since the preparation does not provide for sterilization. Pour boiling water into the jar for 10 minutes to the very top, and then drain and repeat the procedure again.
Pour water into a saucepan, add sugar and salt, peppercorns, boil. Pour a jar of tomatoes with brine and roll up with a sterile metal lid, wrap it up, and after cooling down, put it in a cold place.
Salted tomatoes acquire a spicy taste when a pinch of cinnamon is added to the brine. The amount of sugar in this case can be increased slightly.
Tomato salad with vegetable oil
Assorted tomatoes, onions and peppers is one of the most delicious preparations. To prepare it you need:
- fleshy, ripe tomatoes - 1.5 kg;
- sweet green or yellow pepper - 1 kg;
- 1, 2 liters of water;
- 1, 5 Art. l coarse salt;
- 2 tbsp. tablespoons of sugar;
- 1 bay leaf;
- 3 large onions;
- 50 ml of good quality vegetable oil;
- some allspice and black pepper.
Put ripe tomatoes in sterilized jars, cut into 4-6 parts. Hard stalks must be removed first. Cut peppers with seeds, carefully cut each vegetable into large strips and put in jars.
Peel the onions and cut into very large rings. Add them to jars. Put in each jar a bay leaf, a few peppercorns. Pour boiling water over the jars to the top, cover tightly with a lid and drain after 5-10 minutes.
Prepare the brine by adding salt, sugar to the water and then pour the jars with a boiling solution. Preheat vegetable oil in a frying pan, bring it to a boil. The oil should turn slightly white. Add to each jar 2 tablespoons of oil boiling on top of the brine and roll up with sterile lids. The oil protects the workpiece from damage and gives it a unique taste.
Horseradish tomatoes
From ripe tomatoes, you can prepare a spicy snack, which is called "fire", "golder" or "horseradish". This will require:
- 2 kg of ripe large tomatoes;
- 0.5 kg of sweet pepper (preferably red);
- 2 hot peppers;
- 250 g fresh horseradish (roots);
- 200 g of garlic;
- 2 tbsp. l salt;
- 4 tablespoons sugar;
- half a glass of vinegar 9%;
- half a glass of good quality vegetable oil.
Remove stalks from tomatoes, cut into several parts. Cut the bell pepper into 2 parts, removing the seeds. Peel horseradish roots. The most convenient way to do this is with a vegetable peeler.
Scroll ripe tomatoes, Bulgarian and hot pepper, peeled garlic and horseradish roots through a meat grinder. It is advisable to grind horseradish last. the roots contain substances that irritate the mucous membranes when inhaled. To grind horseradish comfortably, you can put a plastic bag on the protruding part of the meat grinder.
Mix all the ingredients in a large saucepan, add salt and sugar, vegetable oil. Boil for 30 minutes and add vinegar at the very end, and then pour into sterile jars and twist.
Harvesting with tomatoes and horseradish can be prepared without sterilization. To do this, twist the tomatoes, horseradish, garlic in the above proportions through a meat grinder, add salt and a little sugar. You don't need to add oil and vinegar. Such a blank is stored in the refrigerator for several months, since the horseradish root and garlic contain substances that protect the product from damage.
