Ways of preserving tomatoes. Delicious canned tomatoes for the winter.

Preserving tomatoes for the winter is so popular that there is not a single woman who would not be involved in such a procedure. In summer, tomatoes are easily accessible, inexpensive in price, and in winter strong tomatoes will come in handy as an addition to various side dishes or serve as a self-sufficient snack.

Currently, thanks to the Internet, women are introduced to new types of tomato conservation recipes for the winter, many discovered previously unknown ways, so that their loved ones can eat almost every day of winter with a new dish and assess the art and skills of the hostess.

For canned tomatoes choose fruits of varying degrees of maturity, from green and brown to red, elastic, the case will even go over the top tomatoes depending on the recipe chosen. There are several ways to preserve sweet fruits:

sterilization in a water bath;
multiple fill;
a bookmark in a pre-sterilized glass container (usually salads).

Each woman has her favorite, recipes for very good canned tomatoes using different ingredients, but the classic way suggests that salting for the winter is made under the influence of salt, and when preserved, sugar and vinegar or citric acid are used.

Preserving recipes with sterilization or triple pouring

Sweet Muscat Grape Tomatoes

To bookmark in one three-liter bottle You will need a couple of kilograms of tomatoes like cream and one brush of grapes of nutmeg. For an acute taste and persistent aroma, take a medium-sized garlic head, a pepper pod of a burning variety, a few currant leaves, a pair of lauries. Marinade is prepared in terms of a liter of water: a spoonful of salt, a couple of spoonfuls of sugar and a half-glass of vinegar 9%.

Before filling in a container sweet tomatoes are washed and make several punctures with a wooden pointed stick in the area of the stem. Garlic is disassembled into slices, the pod is cut into pieces, all the ingredients are washed and put into a bottle. Then put a grape brush, then put the tomatoes. For this recipe, a double fill is sufficient, the first of which is made with boiling water left in the glass container for 25 minutes to warm up. Secondarily, tomatoes are poured with brine, for which the proposed ingredients are boiled, then closed for the winter and turned over.

Tomatoes canned with fried peppers

For 3-liter bottles take:

Tomatoes are washed and released from the pedicels, the peppers only wash, but seeds do not chooset. As a whole, they are fried in oil, cut in half and put in jars, they also put crushed garlic, carrot mugs, onion rings and tomatoes. The contents are filled with salt water and set so for a day. After that, the jars should be sterilized for 25 minutes, then rolled for the winter.

Tasty tomato slices with onions

For a canned delicacy take on the basis of a liter glass container:

a large onion;
a spoonful of oil;
pepper, laurel, clove to taste;
3 tablespoons of sugar;
spoon of salt.

Tomatoes take sweet and small and divide into halves. Purified bulb is formed by rings and placed on the bottom of the can. Next, cut tomatoes are mixed with spices and additives, pour oil on top. The brine is boiled from the proposed rate of sugar and salt per liter of water, pour it into containers to the rest of the vegetables. Seaming is subject to sterilization for 15-20 minutes.

Spicy tomatoes in their juice

For conservation, tomatoes of medium ripeness are taken in the amount of one three-liter bottle and ripe fruit for puree, it will need 2.5 liters, 3 sweet peppers, 2 spoons of chopped garlic, salt and grated horseradish, half a cup of sugar.

Prepared tomatoes in a glass container. Perezrelye tomatoes in a saucepan boil, after softening pass through a fine sieve or grind in a meat grinder. In the resulting mass to enter the norm of sugar, salt and bring to a boil, then put the horseradish chopped in a meat grinder pepper, garlic. The resulting fill is added to the jar to the remaining tomatoes and put on sterilization for 15-20 minutes.

Canned tomatoes with plums

Prepare plums and tomatoes in the same amount, for a brine per 1 liter take 3 tablespoons of sugar and a teaspoon of salt.

Plums and tomatoes are washed, the latter is punctured with a toothpick in the area of the peduncle. Fruits are placed in a glass container, alternating plums with tomatoes. For brine in boiling water, add the norm of salt and sugar, this solution three times fill the contents of the can, leaving each time for 15 minutes. After that, they roll up.

Tomatoes, scented

One three-liter jar will need a couple of kilograms of small tomatoes, horseradish, dill, leaves: cherry - 2, currants - 5, laurel - 3. a few cloves of garlic, up to a dozen peppercorns, two dozen asterisks of cloves. For a liter of water for a pickle, take a spoon with a slide of salt, 4 tablespoons of sugar, a spoonful of vinegar.

All washed and boiled water leaves put on the bottom of the glass, add garlic, dill umbrella, clove, laurel and pepper. Tomatoes are placed in a jar tightly, but so that they do not strongly press one on the other. For this recipe for canning put three times, the first two make boiling water, keeping it every time in the bank for 15 minutes. Sugar, salt and vinegar are added to the container before the third filling, pour boiling water and roll.

Recipes of tomatoes for cold storage

Tomatoes, salted with corn

Such tomatoes are better to salt in barrels, choose solid tomatoes, you can use underserved. 10 kilograms of fruit will require:

5 kilograms of corn leaves, you can use stems;
on a bunch of dill and parsley;
20 leaves of blackcurrant;
pepper with peas;
half a kilo of salt.

At the bottom of the container put first scalded currant leaves, then washed corn stalks and leaves. Then put the tomatoes, interlacing them with spices and spices. Between the rows of tomatoes are also placed corn stalks, while cutting them into small pieces. After filling the container, the fruit is covered from the top with the remaining corn leaves.

Only after that pour water in a barrel. For salt, prepare a clean bag from the canvas into which it is poured, then put on top of the contents of the container on the corn leaves, so that the parcel is in the liquid. To squeeze tomatoes provide a wooden circle on which a heavy object is placed as oppression. Tara for winter is put in a cold place,

The recipe for tomatoes and mustard

The quantity of products is calculated on an enamel pan with a capacity of 8 liters. To fill it, it is preferable to choose firm elastic creamy tomatoes or you can use underserved or even green fruits. As a report apply:

Half-prepared spicery placed on the bottom of the pan, top a layer of mustard. Tomatoes are placed in a container, evenly distributing between them garlic, pepper, horseradish, dill, plant leaves and tarragon. The remaining report is placed on top of the tomatoes, all then covered with a linen napkin. Brine is prepared in advance and poured into a pan to the fruit, on top a circle of wood, then a load. Tomatoes are left at room temperature for a week to prosolki, then put in the cold for the winter for long storage.

Tomatoes with cinnamon flavor

This recipe will surprise the world-famous gourmets, since salted tomatoes with cinnamon will fit right to the festive table and a daily meal. Tomatoes are taken in an amount sufficient to fill the selected container. Dry or fresh greens are taken to taste, apply dill, parsley and garlic.

Marinade is cooked based on 4 liters of water:

4 leaves of the laurel;
15 peas of black pepper;
15 stars of a carnation;
a teaspoon with a hill of ground dry cinnamon;
150 g of salt;
3 tablespoons of sugar;
a glass of acetic acid 70%.

First, prepare the marinade from the proposed ingredients for 15 minutes and let cool, then acetic acid is added, mix. Tomatoes are washed and put in prepared cans, evenly interspersed with herbs and garlic. Marinade is poured in the last place, cooled down, it should be viscous, and close the container with steamed capes from capron. Such a delicious sunset for winter is stored in a cold place.

Salads from tomatoes, ketchups and dressings

Tomato ketchup "Memory of summer"

Two kilograms of red tomatoes go on a half kilo of onions, pepper of Bulgarian varieties, a glass of sugar. Prepare a spoonful of dry mustard, ground hot pepper, salt, coriander.

Vegetables are washed, onions are freed from the skin, the pepper is removed from the stem, seeds are extracted. All the prepared ingredients are grinded on a meat grinder and cooked in a wide container. Cooking continues from one and a half to two hours. After this time, add the remaining spices, pepper and boil for 5 minutes.

To lay the ketchup in the cans in a hot state, they are sterilized beforehand, after they are poured, they are rolled with boiled lids. You can store such a delicious product at room temperature, cold is not necessary. Ketchup is perfectly combined with a garnish of potatoes, pasta, rice, buckwheat, other groats.

Autumnal puff lettuce from tomatoes

Take for cooking a tasty salad 3 kilograms of tomatoes, a kilogram of sweet pepper and onions. It takes a half cup of oil, a glass of sugar and 9% of vinegar, 4 tablespoons of salt.

All vegetables after washing and cleaning cut into small pieces. Carrots finely shred or rubbed on a grater, tomatoes and onions form semi-rings, pepper shredded with straw.

For the preparation of marinade salt, vinegar, sugar and oil are used, after boiling it is removed from the plate and filled with layers of vegetables in the pan. After that the semi-finished product is insisted for 8 hours, then put on fire and boiled after boiling for about 40 minutes, it is impossible to interfere. Stir only before the end of cooking for 3 minutes, spread in a pre-sterilized container and close for the winter.

Preservation of green tomatoes

A wonderful snack from green tomatoes justifies itself, as elastic, sharp fruits successfully compete with expensive and prestigious vegetables in the winter. They will successfully complement the dishes on any table, and each guest will be happy to taste delicious green fruits. There are a lot of cooking recipes, but first you should pay attention to classic version canning green tomatoes for the winter. For the recipe you need:

Strong green tomatoes, take a portion of yellowed fruit, in a total of 3 kilograms. It will take about 250 grams of greenery, the types of which are chosen according to one's own taste; it can be parsley, dill, horseradish, cherry or currant leaves, sometimes they are laid with apple trees. Onions take 3 heads, garlic - one, vegetable oil is calculated from the amount of one spoon per liter of volume.

Marinade is prepared from 3 liters of water, in which boiled 9 spoonfuls of sugar, 2 tablespoons of salt, two leaves of laurel, several peas of pepper, a glass of 9% of vinegar.

At the bottom of the container put garlic and greens, pour oil, then put the green tomatoes and bulbs cut in half. Preparing the fill, boiling pour it into the vegetables and put a liter jar to pasteurize for 15 minutes.

Delicious sun dried tomatoes

Such an original fragrant snack will not leave anyone indifferent. Many guests will have to taste a slice of toasted bread, on which a plate of cheese is laid, and on top the radiant smell of spices is a slice dried tomato. The recipe does not require sterilization of the product in the jar, but pre-boiling or steaming the glass container is used, in which a tasty mass will be laid.

To prepare a recipe, take red ripe fruit without flaws, they are washed, cut into two halves, and large specimens form quarters. Slices are freed from seeds and juice is selected. Then there are two options for the development of events. Tomato slices are placed on a baking sheet very close to each other.

In the first variant, tomatoes are smeared with pressed garlic, sprinkled with pepper and poured with vegetable oil on ¾ of the height. In this form, they put them to languish in the oven for 3-4 hours, constantly pouring oil. After that, the resulting semi-finished product is laid out in steamed jars and poured with oil from the baking tray, rolled.

In the second variant, halves on a baking sheet are smeared with garlic paste, sprinkled with pepper and put in the oven for 2 hours, and after that they put it into a container and pour it with a red-hot oil and roll it up. Which of the recipes will like more - to decide the hostess, but you should try both options for cooking delicious snacks their sun-dried tomatoes.

The beginning of autumn is the last chance for canning of tomatoesfor the winter. In the market you can find the most mature tomatoes. In order to preserve tomatoes in winter, they are pasteurized, sterilized or repeatedly poured - any of these methods, with proper observance of the technology, allows to exclude the risk of "explosion" of cans and damage to tomatoes.

When preserving, use different spices: bay leaves, horseradish, tarragon, parsley, garlic, dill, sweet and black peppercorns, currant and cherry leaves, bitter red pepper.

In the new review KitchenMag - the secrets of conservation and a delicious recipe.

Useful properties of canned tomatoes

In its nutritional value tomatoes occupy one of the first places among vegetables. Tomatoes contain vitamins (C, B1, B2, PP, K), carotene, and from mineral substances - salts of iron, phosphorus and potassium.

Tomatoes are recommended for food for patients with metabolic disorders. They are useful in diseases of the cardiovascular system. Pectin substances of fruits reduce the level of cholesterol in the blood, suppress the growth of bacteria.

Marinated tomatoes are well kept at home. They contain a large amount of lycopene, which serves as an excellent prevention of cancer.

Rules for preserving tomatoes

Before canning, the jars are thoroughly washed with a hard brush with soda and dried, turning the neck down on the towel. Before filling them, they are once again boiling water. Covers are also thoroughly washed with soap or soda, rinsed and put in an iron bowl with hot water, after which they boil for 15-20 minutes. It is advisable to do this immediately before canning. The deadline for their aging in the same water is 1-2 hours. If you do not have time to prepare the contents of the cans, then before using the lid you need to boil again for 5 minutes.

Tomatoes must also be washed thoroughly in warm water before canning. First you need to clean them from dirt and dust, and then rinse again.

The most important condition canning tomatoes is sorting them. Do not mix in one jar tomatoes different varieties and degree of maturation- eg , red with green, pink and brown. Before canning, pick tomatoes and divide them into ripe, green and brown, and also sort them by size - large, small and medium.

Best for conservation are suitable for small and medium-sized tomatoes, which have excellent taste and visual qualities.You can not use very large tomatoes. Of these, juice for pouring is prepared. Plots should be free of stains, defects, cracks and without peduncles.

Choose fruits of an average degree of maturity, which in the future will not burst. So that they do not crack, they need to be pricked at the location of the stalk with a wooden needle.

Tomatoes can be canned with and without skin. In any case, they must be blanched for 2 minutes beforehand, and then cooled. After this treatment, the peel is easily removed. And if you're not going to shoot it, it will just kill all the germs.

For domestic workpieces for the winter will suit a variety of glass containers. It must be sterilized over steam for 10 minutes. Blanched tomatoes are placed in prepared cans in an even layer, and then they can either be sterilized, or use the hot-fill method.

When preserving, use different spices: bay leaves, horseradish, tarragon, parsley, garlic, dill, sweet and black peppercorns, currant and cherry leaves, bitter red pepper

Recipe # 1

On a 3 liter jar: 1/3 of a stitch hot pepper, 2 pcs. Bulgarian sweet pepper, carrots 2-3 pcs, 1/5 cup of garlic. All through the meat grinder, put it on the bottom of the jar. Then put the tomatoes, you can cut. Pour boiling brine: 5 liters of water 1 glass of 9% vinegar, 1 glass of salt without additives, 2 cups of sugar. Sterilize 15 minutes (this is a 3 liter jar), wrap up until it cools. Madly tasty tomatoes are obtained, the filling is also delicious, especially men like it. I roll these tomatoes in liter jars, cut them.

Recipe # 2

At the bottom of the cans - onion rings 2 cloves garlic, peppercorns, dill, parsley, 3 tablespoons vegetable oil. Brine - 3 liters of water 3.5 table. Spoons of salt, 7 table. Spoons
sand, boil and add 2 - ve teaspoons of citric acid, sterilize 15-20 minutes, roll up and cover.

Recipe # 3

Tomatoes in gelatin: At the bottom of the jar put a laurel leaf, tomatoes cut into large lobes, from above put circles of onion and pepper black peas. Boil brine Brine beforehand soak for 40 minutes Brine for 1 liter of water - 1h spoonful of gelatin, 1 tablespoon of salt, 2 tablespoons of sugar and a bite of 70.% Sterilize 1 liter of cans - 20 minutes, 2l-30min, 3l-40min.

Recipe # 4

In 1 liter. The can of spices is the laurel. Leaf, bell pepper, dill umbrella, garlic. We put tomatoes cut into 4 parts, a lodge
in the can of 2 tbsp. l. sand, 2 tsp salt. We fill the bank cold water from the tap and sterilize 15 minutes. At the end of 1 tsp. essences. Tasty and simple.

Recipe No.5

Tomatoes-halves are pickled. Spices for 1 can: 1 onion, 2 tooth. Garlic 10pcs of black pepper, dill umbrella. Marinade: 3.5 liters of water, 2 cups of sugar, 250 g of vinegar, 3 tbsp. l salt 2 tbsp. l is growing. Oils, This is for 7 liter cans. Cut the tomatoes into halves. Put onions, dill, peppers, garlic on the bottom of the cans. Spice tomatoes halves (cut
down) Marinade boil and boiling pour the cans, close the lids and sterilize for 15-20 minutes.

Recipe No.6

Tomatoes in jelly Composition: tomato, onion, 20 g gelatin, 1 table.l.70% vinegar.
Pour-connect 4.5 liters of water, 5 liters. salt, 10 tbsp. sah. bell pepper, laurel. l. Gelatin soak for 1.5 hours in 1 tbsp. hol. water and pour into the pouring and bring to a boil (pour 2 min.) pour in the vinegar. At the bottom of each jar 2pcs. onion - rings + large-sliced tomatoes. Spill the fill and sterilize 3l-30m.2l-20m.1l-10min. This amount of filling is enough for 3 three-liter jars!

Recipe # 7

Tomatoes cut into 4 parts, tightly put in jars, pour spices (laurel, dill, cloves, black pepper peas) from above to put the cut onion. Pour brine: 1 liter. of water -1st. spoon of salt, 3 tbsp. spoons of sugar, vinegar to taste. (BATTERY) Sterilize 15min. To roll. Banks are better than liters or 0.7 liters.

Recipe # 8
"Marinated tomatoes with carrot tops"

In a 3-liter jar we lay carrot green tails, tomatoes. Tails need 3 -4 pieces on the jar. Fill it all with water and let it stand before cooling. Then merge the cooled water into some capacity and add water, so as a result, we get 5 liters. Add there 20 tablespoons of sugar, 5 tablespoons of salt and 350 grams of 9% vinegar (in this recipe written 3, 5 acres of wine). They mixed the whole thing and boiled. Immediately poured into the banks and rolled up. Turned over to the rear with their hoods, wrapped in a warm blanket and left to cool.

Recipe # 9
TOMATOES WITH BIRTHS. Fill the sterilized cans with tomatoes (to the bottom liter cans lay 2 flowers and 2 leaves of marigold), pour boiling water and leave for 15 minutes. Drain the water, dissolve sugar and salt in it, bring to a boil, pour the tomatoes and add a little less than half a teaspoon acetic essences. Roll up, turn over the banks and wrap.

Per liter of water 2 tbsp. sugar, 1 tbsp. salt, slightly less than half a teaspoon of essence

Recipe # 10
   For one two-liter jar:
   2 kg. tomatoes,
   garlic head,
   1 tsp acetic acid.

Brine:
   1 liter of water,
   2 tbsp. spoons without a roller coaster,
   6 tablespoons with a small glass of sugar;
   7 peas of black pepper,
   7 carnations,
   a pair of leaves of black currant, and the same number of leaves of cherry and grapes.
   2 small duck umbrellas (no more). Tomatoes, cut out the fruit stem. We put in each tomato a piece of garlic clove. And we put it in cans. We put tomatoes in cans with steep boiling water and stand for 10 minutes. We take a brine: 1 liter of water 2 tablespoons without slides of salt and 6 tablespoons with a slide of sugar. Add spices, boil for 10 minutes. Then the water from the jar with tomatoes is drained and immediately poured with boiling brine. In each jar, add a teaspoon of acetic acid. Close the sterilized lids. Roll up. Turn it upside down, wrap it in towels. Additions: if you roll in three-liter cans - your pickle will be calculated for 1.5 liters of water, it will be 3 tbsp. spoonful of salt completely without a slide (or 2 tablespoons with a small slide) and 9 tablespoons with a small sugar slide.

On liter jars - 400 ml of water, 1 tablespoon of salt and 3 tablespoons with a glass of sugar.

Recipe # 11
Tomatoes "Fingers lick"

For 2-3 kg. red tomatoes, 1 head of garlic, 2 small onions, 3 tablespoons vegetable oil, parsley greens.
Filling: for 1 liter of water 50 ml. 9% vinegar, 1 tbsp. salt with a small slide, 3 tbsp. sugar, 1 tsp. pepper peas, 1 tsp. sweet pepper, bay leaf. It is possible to preserve by this recipe both whole and cut tomatoes. Brine is also very tasty. We need sterilization.

For pickles choose small, not ripe, firm fruits, without damages, scratches and dents. It is better to use water not from the tap, but at least a well, without chlorine. Standard salt for tomatoes - from 1 to 2 tablespoons per 1 liter of water. If tomatoes are too small, salt and sugar for the same amount of water are usually taken slightly more than in the recipe (if they are not indicated on the can, but on the water)

How to preserve tomatoes for the winter-knows almost every hostess. But not everyone knows a few tricks, which greatly simplify the work in the kitchen. Triple sterilization of everything and everything, careful selection of tomatoes with calipers, five-fold pouring and a lot more unnecessary worries. Let's see how to close tomatoes for the winter without unnecessary hassle.

The right choice is the key to success

If tomatoes are grown on their own private plot or even on a window sill and balcony, then surely before the planting the sachet was thoroughly studied from all sides. All that should interest us for quality preservation is the purpose, color and size of the fruit.

We are looking for the right line on the packet. Purpose: salad variety. That is, these tomatoes are good for spinning in the adzhik, sauces, lecho, ketchup. They will make a beautiful tomato juice. But for the preservation of the whole sort of this sort is not suitable. Fruits will be soft, creep into an unappetizing liqueur, and taste will leave much to be desired.

But if it says on the packet: it is suitable for long-term storage and blanks, we can safely preserve tomatoes. They will remain dense, elastic and magical in taste.

What to do to those who do not have a garden and just buy tomatoes for twists? Do not buy them in the store. Often, they are covered with a good layer of food wax, so they can be stored for months. And even in the very season, in July, you risk running into tomatoes ripened in February.

For the purchase of boldly stomping into the market. And already there we choose the right one. Do not ask the seller what the fruits are for. Seeking to sell the product, he will tell you that only he the best tomatoes worldwide. Just ask him to cut, and it is better to break one fruit. And look carefully: too much juice is allocated - tomato is little suitable for twisting in a general way. This is also indicated by large seed chambers. The flesh is thick, fleshy, there is practically no juice - then we take the right amount and proudly drag home. Why dragging? Because we bought a lot. Will not you buy one tomato?

Council. Naturally, we choose tomatoes whole, without visible damages and dents.

The second factor that interests us is the color and size of vegetables. Today, genetics is moving forward with leaps and bounds. Few people will be surprised by brown, black or striped tomatoes. Yellow and orange are also far from curiosity. No doubt, in fresh salad on the table they look original. But in the case of conservation, they behave quite unpredictably. Even an uninvited bank can deliver a lot of unpleasant moments. Unpleasant smell or smear in the muddy brine - was this what they were trying to achieve by standing idly over the banks?

For conservation, all tomatoes are suitable, but the most delicious and aromatic is red. Rosewoods are also good. Orange, yellow and blackberry leave for salads, ketchups and lecho.

The size of the tomato should be such that it freely passes through the neck of the can. Some craftsmen can cut vegetables. So you can do, but the brine will be cloudy, and the flesh is watery. The taste is not affected at all by the cutting.

With a large egg or a little more walnut - It is beautiful on the table and convenient to eat.

But the advice to collect in a bank of exactly the same size, the fruit is clearly superfluous. Will each tomato be measured? What is the meaning of this lesson? If only because there is nothing to do. Because during heat treatment, boiling water does not count with the size, it scours all the vegetables equally. Marinade also does not go with a calipers and a notebook, but impregnates all the fruits evenly.

Council. By the way, small tomatoes, so-called cherry, can also be preserved. They are happy to eat even the most capricious children.

Sterilization is a scourge of housewives in the summer heat

Well, one of the hostesses in a conversation with her friends at least once did not say - tomatoes in winter are good, but how do you think about sterilization? And immediately before the eyes of the picture: summer, on the street baked, in the kitchen a couple of clubs, boiling cans, lids, water for pouring. And in the evening, squeezed out like a lemon, a woman lies with a cold towel on her forehead.

Down with the grandfather's methods! You give civilization! You can quickly sterilize jars up to 1 liter in the microwave. Why so small? A cherry also three-liter balloon pour? Or a man who lives alone, why should he have such huge vessels?

Therefore, pour 3-5 cm of water into jars, install on a plate of microwave, turn on the maximum mode for 5 minutes. We leave to do our own business. Or prepare the next batch of containers.

Propikalo, removed the sterile jars, tipped to a clean towel, previously drained the water. Naturally, the lids have to be boiled as usual. In a microwave it is impossible to put any metal.

What do those who simultaneously can consume a large batch of vegetables? Warm up over a teapot suffers. A healthy balloon with a microwave will not fit. Help the best assistant - the oven! In it, darling, straight into the cold, we put washed containers. Then forget for 12-14 minutes at a temperature of 120 ° C. After carefully pull out the mittens or a towel. Everything can be preserved.

Council. If you are sure of the quality of your water, then you can generally refuse sterilization. Use a stiff brush with baking soda to rub jars inside and out. Preferably with hot water. Pay special attention to the necks. Then rinse thoroughly and use.

How many times do I fill

There are recipes in which tomatoes are tormented with boiling water repeatedly. They practically turn them into gruel only with fillings. And in the winter, having opened a jar, the eyes of grief raise their eyes - again the variety has got bad!

Why these dances with a tambourine? Correctly can tomatoes for the winter should be like this:

Carefully washed without pressure, letting drain water. By the way, they do not wipe, not to rumple once again.
Put the selected spices on the bottom of the tank, top with tomatoes. It is desirable without tamping, neatly.
Pour boiling water, put the lid on top. Left for 20-25 minutes. During this time, you can prepare the next batch or drink a seagull.
The liquid was poured into a saucepan. Salt and sugar were added. In a container with tomatoes, add the required amount of acid (if required). Brine boiled - you can pour.
They tightened the lid and turned it upside down. All.

It is not necessary to wrap it up so that the vegetables remain firm and dense. Additional warming is required only for recipes for the conservation of green tomatoes. They are harder than the red ones, so it's only good for them.

The tricks of preparing tomatoes

In order not to waste time on washing a large number of tomatoes, act simply. In one pelvis or vat pour all the raw materials, pour clean water and leave for 20 minutes, let them swim. In the other - a large sieve or colander. Tomatoes are washed with handles directly in the first container, laid out in a second construction. There the lot is poured with clean water, they let it drain and everything, you can do any blanks.

Often you can observe this situation: the vegetables seem to be strong, dense, and when the first scalding the peel bursts. It does not affect the taste, but the appearance of the twist is not the same. How to avoid such trouble?

A wooden toothpick to prick each tomato at the stem. This will avoid a sharp drop in pressure and the peel will remain intact.

And if you have to conserve three buckets and even cherry? Or more? Half a day will only go to puncture. There is a solution. Pour tomatoes not with steep boiling water, but give it a little cool. They turned off the fire, waited 3-4 minutes and then poured into a container of vegetables.

You can not bother with these methods at all, but simply remove the skin completely. Without processing, this is unrealistic. Therefore do so:

prepare three pots
one on fire with boiling water, the second with water and ice, the third empty and largest
we throw tomatoes in the first, we wait 5-6 minutes
we throw the noise from the hot liquid into the ice, wait for 2-3 minutes
for this time in the hot put the next batch
from ice water, we shift the noise into an empty container

After all vegetables have been stymied, the peel is easy to remove with bare hands. It can be said, it is removed by itself.

Council. The processing time can be shortened by first making a shallow cruciform cut at the top of the tomato with a sharp knife.

Classic recipe

All products and spices are designed for a standard can of 3 liters:

dense red tomatoes, about 1.7-2 kg
pure water, 1200-1500 ml
acetic essence, 1 dess. l.
rock salt, 2 tbsp. l.
granulated sugar, 2 tbsp. l.
4 medium cloves of garlic
spices to taste

The spices used most often in preserving vegetables are currant leaves, dill umbrellas, fragrant peppercorns, pink carnations. For a standard recipe, take each ingredient for 5 pcs. The amount can and even needs to be varied to suit your own taste preferences. At will add horseradish, black pepper peas, sprigs of basil.

Seasonings put the cans on the bottom, then the prepared vegetables are reported to the top. Boil clean water, pour into a balloon. Cover with a lid. After 25 minutes, drain the liquid into a saucepan, add both "white deaths", allow to boil. The vinegar is poured into the jar and filled with a filling so that it overflows slightly. Roll, turn over and allow to cool.

You can try in 14 days. Store it in a cellar.

Council. Some housewives pour the first water, supposedly it washes off all the dirt, and the brine is made on a new one. We do not recommend this. First, what kind of dirt, if you thoroughly washed the containers and tomatoes? And secondly, she collected the brightest flavor from tomatoes. Why pour this magic into the toilet?

Some tips recommend pour tomatoes with boiling water three times, and then also sterilize them before the final sunset. Why these extra chores? From such quantity of thermal processing on an output the porridge in a cover from tomatoes turns out. They just get bogged down! The whole infection dies after the second pouring. This is quite enough.

The classic recipe for tomatoes for the winter involves 2 tbsp. l. sugar on a 3 liter bottle. Do not regret the sweet, add not 2, but 4 spoons. In winter, very pleasantly surprised. Not only will the tomatoes fly away, but the brine will drink without a trace.

By the way, on the basis of this sweet and sour pouring some mistresses are preparing an amazing mustard. Just something and you need to add dry mustard powder to the state of liquid sour cream, and let it brew for an hour. A salt and acid is enough in the brine.

How can tomatoes be preserved for the winter? Thanks to our advice - it's easier than an easy one. As a result: my mother is not tired, the cellar is packed to the eyeballs, the family is happy and fed with delicious preparations.