According to his nutritional value among vegetables, tomatoes occupy one of the first places. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 - sugars, 0.3-1.7 - citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP, K, carotene, from minerals - salts of iron, phosphorus, potassium.

They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for food for patients with various types of metabolic disorders. They are useful in diseases of the cardiovascular tract. Pectin substances of fruits reduce blood cholesterol levels, inhibit the growth of bacteria.

Bookmark for long-term storage

To bookmark on long-term storage take tomatoes of late plantings of the milky or green stage of maturity, select healthy fruits and put them in boxes with trellised lids, the stalks upward. At the bottom of the box between the fruits, small dry (best of all birch) shavings or peat are poured; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12 ° C. The shelf life of tomatoes according to this method is from 1 to 3 months.

According to the second storage method, the fruits collected at the end of October at the stage of milk ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box with a dry clean straw lining and brought into a dark, ventilated storage facility. Here they need to be kept at a temperature of 8-10 ° C. With this method, tomatoes can be stored until January.

For harvesting, tomatoes are canned, pickled, salted, jam is made

NATURAL RED TOMATOES
Select fruits with a good even color, dense and uniform in size, put in jars and pour boiling brine. Cover the jars with lids and sterilize, keeping in boiling water liter - 8-10 minutes, three-liter - 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.

WHOLE TOMATOES WITHOUT SKIN
For the preparation of canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort tomatoes by size, degree of ripeness and color, peel off the stalks, rinse in running water, put in a colander or on a blanching net, immerse in boiling water for 1-2 minutes and cool cold water... After that, the skin is easily separated from the pulp with a knife.
Put the peeled tomatoes in prepared jars and pour hot brine. Sterilize filled cans at a temperature of 110 ° C: with a capacity of 0.5 l - 5-8 minutes from the moment of boiling, with a capacity of 1 l - 10-12 minutes.
For brine: 1 liter of water - 50-60 g of salt.

TOMATOES IN OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin, dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them down by dipping them into cold water or pouring them with cold water. At the same time, the peel of tomatoes cracks and comes off well.
Further, the cooking process is the same as in the previous recipe.

CANNED UNCLEANED TOMATOES
Canned tomatoes retain their flavor, aroma and nutritional value. Select fresh, regular-shaped, with a smooth surface, strong tomatoes, not damaged by diseases and pests, without sunburn spots. In addition, tomatoes must be completely ripe - intense red color, without green or yellow-green spots near the stalk. Tomatoes that are soft and overripe, or those with a lot of seeds or loose flesh are not suitable for canning. You cannot use very large, cracked fruits. Tomato juice is prepared from them for pouring.

Peel the tomatoes selected for canning from the stalks, rinse very well with cold running water. Since tomatoes do not blanch, it is necessary to remove microorganisms adhering to them during washing. Pierce the tomatoes in several places with a fork, put them in jars and pour over freshly prepared tomato juice, cooled to a temperature of 80-85 ° C with the addition of sodium chloride. Sterilize and seal the filled cans. Keep upside down until cooling.

Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove the stalks, greens, parts damaged by sunburn and diseases, rinse the tomatoes with running water, cut into pieces, put in a suitable dish and cook until soft and juiced, then rub through a fine sieve to separate the seeds and skins.

Add salt to the grated tomato juice, then bring the juice to a boil. Shelf life tomato juice after preparation - one hour. It then begins to wander rapidly and becomes unusable for pouring. In view of this, when preparing a large amount of canned food, tomato juice for pouring should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.

TOMATOES CANNED WITH PEPPER
Pour the peeled tomatoes and spices in jars with brine. Place the jar in a saucepan with warm water, put on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then take it out of the pan, add the vinegar essence and roll it up with a tin lid. Store tomatoes in the coolest place.
One three liter jar- tomatoes - 2.5 kg, red bitter pepper - 1 string, red sweet pepper - 1 pod, black bitter pepper - 10 peas, black allspice pepper - 5 peas, fresh parsley (roots with herbs) - 1 piece, fresh carrots - 1 piece.

For the preparation of brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 tsp 80% vinegar essence.

MARINATED TOMATOES
There are many ways and recipes for making pickled tomatoes. They differ in different ratios in the marinade of salt, sugar and a set of spices. Pickled tomatoes are mostly small: green, milky, brown, pink. Put spices and herbs at the bottom of the jar. Pour boiling marinade over jars of tomatoes, sterilize and roll up with tin lids.

For the first way: Bay leaf- 3 pcs., Black bitter pepper - 10 peas, red bitter pepper - half a pod, cloves - 10 pcs., Cinnamon - on the tip of a knife; for the marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.

For the second way: dill stalks - 10 pieces, blackcurrant leaf - 10 pieces, parsley - 15 g, mint - 10 g, red bitter pepper - 1 pod; for the marinade - for 1 liter of water, take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.

For the third way: for a three-liter jar, take 6 glasses of water, 2 tbsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 6 peas of black and allspice, 6 pieces of cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.

SALT TOMATOES
Put the tomatoes in cylinders or tubs, transferring spices, wash down with brine. Loosely seal the cylinders with lids, and put a circle in the tubs and put a small load on it. It must be borne in mind that more ripe tomatoes are poured with a stronger brine. You can just sprinkle them with salt without pouring the solution - the tomatoes will let the juice out.

For 10 kg of tomatoes - 2 dill bushes and 1 - tarragon, 1-2 pods of hot pepper, some fresh black currant leaves, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.

SALT TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe hard tomatoes and place them in a barrel, bucket or pan, sprinkle with black currant leaves. Put these leaves on the bottom too. After it has cooled down, add dry mustard to the cooked boiled brine, stir and let stand.

When the brine becomes transparent, slightly yellowish, you can pour tomatoes with it. On top, as usual, put a clean cloth and oppression.

For brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed peas of allspice and hot pepper, a pack (100 g) of dry mustard.

SALT TOMATOES WITH CARROT
Ripe hard small tomatoes rinse thoroughly. Do not tear off the stalks - so the tomatoes do not flow out, they remain firm, they can be cut into slices, like fresh ones. Put the tomatoes in a tub, bucket, pan in rows, sprinkling with grated carrots, add red pepper, dill, garlic, bay leaf and pour with brine, put oppression on top.

Store in a cool place. If by the end of winter the tomatoes start to sour, you need to take them out of the brine, wash them, put them back down and fill them with fresh water. After that, they will remain for another 3-4 months.

For 8-10 parts of tomatoes - 1 part of carrots;
for brine - take 500 g of salt in a bucket of water.

SALT TOMATOES IN A BAG
A plastic bag is used as a container for salting. Wash selected medium-ripened tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and drain. Separately chop sugar beets - it delays oxidative processes. Put a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is laid on top of everything. Tie the bag tightly and put it in a barrel or in a box.
In two days vegetable mix pour brine in the bag.

To prepare the brine, take water for half the capacity of the bag, salt, add dill, bitter and allspice, bay leaf, boil everything.

Cool the brine, strain and pour into a bag, which is then tightly tied.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.

SALT TOMATOES IN OWN JUICE
Pour freshly harvested blackcurrant leaves on the bottom of the prepared barrel and lay red tomatoes in rows, layering each row with blackcurrant leaves, sprinkle with salt and mustard in powder. After laying several rows of tomatoes, fill them with mashed tomato paste. So alternate until the barrel is full. Put one part of the spices on the bottom of the barrel, the other in the middle, and the last on top of the tomatoes.

Cover the tomatoes with black currant leaves, seal the barrel and add the tomato mass through the tongue-and-groove hole.
Fermentation lasts 6-7 days, after which the tongue-and-groove hole is closed and the barrel is transferred to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.

DRY SALT TOMATOES
Sort the tomatoes, select the unsuitable ones, then wash and put in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which put a little oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.

SALT TOMATOES WITH YOUNG CORN
For pickling, select red with green hard tomatoes... Salting is produced in small oak barrels(25-50 l) or glass bottles. At the bottom of the prepared container, put black currant leaves, previously scalded with boiling water. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Lay a layer of corn leaves on the bottom of the barrel, then in rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.

Cover the tomatoes with corn leaves and cover with clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.

Cover the barrel with a small circle, on top - a small load.
For 10 kg of tomatoes - 550-600 g of salt.

TOMATOES WITH GRAPES
Tomatoes intended for canning, peel, rinse, pierce in several places. Put spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.

For a three-liter can - 1 Bell pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.

GREEN TOMATOES WITH ONION AND CARROT
In a saucepan, put finely chopped onions, green tomatoes, chopped into slices, carrots, greens. Pour it all vegetable oil and simmer for 30 minutes. When the tomatoes are tender, add the crushed garlic.
Put in half-liter jars and sterilize for 15 minutes in boiling water, roll up.

5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.

DESSERT TOMATOES
Rinse medium-sized dense tomatoes, peel off the stalks, blanch in boiling water for half a minute, pre-pricked in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, add sugar and salt, pour over the tomatoes with boiling pouring, after 3-5 minutes drain the pouring, boil, repeat twice more. After the third bay, roll up the jar.

For a three-liter jar - 8-10 lemongrass leaves; for pouring - 1 l apple juice- 30 g of salt, 30 g of sugar.

DELICATE TOMATOES
Rinse the tomatoes, select the same size, blanch in boiling water for half a minute, put in a three-liter jar, add greens: lemon balm leaves, tarragon. Prepare a filling, in which add red currant juice, honey, salt.
Pour the tomatoes with a boiling solution, drain the solution after 3-5 minutes, boil again. Repeat two more times. After the third bay, roll up the jar, turn it upside down until it cools.

For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for pouring: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.

TOMATOES IN GELATIN
Wash large dense tomatoes, cut into 4-6 pieces. Peel the onion and cut into rings. Put tomatoes and onions in jars, alternating in layers (2-3 large onions will be needed for a three-liter jar). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with the gelatin solution and pour over the jars of vegetables. Sterilize three-liter jars for 20-30 minutes. Pour 1 teaspoon of vinegar before closing the jar with a lid.

For brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for a gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.

Tomatoes with gooseberries
Sort the gooseberries, cut the tails, chop. Prepare the tomatoes by blanching them for half a minute in boiling water. Pour the prepared tomatoes with gooseberries, placing them in a three-liter jar. Boil the filling, pour the tomatoes with a boiling solution, pour the solution into a saucepan after 3-5 minutes, bring to a boil again.
Repeat two more times. Roll up the jar after the third time.

For pouring 1 liter of water - 50 g of salt, 50 g of sugar.

TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then make 2-3 punctures on top with a wooden stick so that the tomato skin does not crack. Prepare a filling of apple juice, salt and sugar. Put the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling pouring, quickly roll up and turn upside down until they cool.
In the same way, you can cook tomatoes with onions, which are pre-cut into rings.

Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For pouring - 1 liter of apple juice, 50 g each of salt and sugar (for tomatoes with garlic), 30 g each of salt and sugar (for tomatoes with onions).

GREEN TOMATOES WITH GARLIC
Rinse green tomatoes of the same shape and size, make cuts with a sharp knife. Put a piece of garlic, a sprig of dill or parsley inside each tomato. Place carefully in prepared liter jars, pour over with hot marinade and sterilize for 20 minutes.

After that, quickly roll up the cans and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. tablespoons of sugar, 60 g of vinegar.

CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, undamaged fruits of any size and shape without stalks. To improve the taste, add carrots and parsley roots, onions to the caviar. Bake tomatoes, root vegetables and onions in the oven or Russian oven.

After that, pass all the components through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover them with clean dry lids and sterilize for 1 hour, then seal and turn upside down ...

For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.

TOMATO CAVIAR
Bake the tomatoes, mince, add salt, pepper and onions, fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.

The sauce is made from mashed tomato mass, to which you need to add bay leaves, pepper, dill and parsley, sugar and salt (to taste).

JUICE, PUREE, TOMATO PASTA
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.

Add another serving of tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes, until the mixture boils, then drain the juice, pour it hot into bottles, heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato paste remaining in the saucepan. For mashed potatoes, it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Arrange in glass jars and sterilize for 30-40 minutes.

For 1 kg of ready-made puree or pasta - 3 tbsp. tablespoons of salt.

TOMATO JUICE WITH PULP
Ripe, you can also overripe, well-colored tomatoes, wash, peel and boil, then rub through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize at 90 ° C for 30 minutes.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.

SPICY TOMATO SAUCE
Cook the crushed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, cloves. All this can be poured directly into the tomato mass or put into a bag and boiled in it, and discarded after cooking.

Pour hot sauce into jars or bottles, sterilize in boiling water and seal.

For 2.5 kg of freshly grated tomatoes - 150 g of granulated sugar, 20-25 g of salt, 0.5 g of peeled garlic, 0.5 g of black pepper, 1 g of allspice, 1.5-2 g of cloves, 1.5- 2 g cinnamon, vinegar to taste.

TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop the apples, chop the onion, remove seeds from sweet green peppers. Put all products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, you can put ground ginger... Cook over low heat for about 2 hours. Cool, put in jars and tie. Store in a dark place.

6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. tablespoons of ground ginger.

TOMATO SPICE
Wash ripe red tomatoes, pour over with boiling water and mince together with peeled garlic. Wash horseradish and grate, mix with chopped tomatoes, add sugar, salt, vegetable oil and mix.
Divide the prepared seasoning into small jars and close them with a lid.

Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.

ADJIKA AT HOME
Rinse tomatoes, carrots, bell peppers, apples, red capsicum and mince. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.

When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (bottles can be closed with nipples), store in a cool place.

For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 glass of vinegar, 1 glass of sugar, 1 glass sunflower oil 1/4 cup salt.

PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. The best ones are washed and cut into 2-4 parts, the rest will be used to prepare the filling. Peel the bell peppers from the stalks and seeds, wash it, cut into pieces. Cut the eggplants into pieces and put them in salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends from green beans, then cut into pieces 2-3 cm long, wash. Dip the peppers and beans for 3-5 minutes in boiling water and then in cold water.

Prepare the filling: cut the tomatoes into pieces, boil them for 10 minutes and rub through a colander or sieve. Salt the resulting mass and, stirring, bring to a boil. Put prepared peppers, eggplants, green beans in a saucepan with hot pouring and simmer for another 20-30 minutes over low heat.

In each jar, put chopped celery, parsley, then a layer of tomatoes, and on top - a layer of vegetables.
Cover jars and sterilize half-liter jars - 30 minutes, liter jars - 40 minutes.
For a half-liter jar - 125 g of tomatoes, 125 g of pepper, 75 g of eggplant, 25 g of green beans, 2-10 g of greens, 5 g of salt, 150 g of tomato sauce.

TOMATOES IN SUNFLOWER OIL
Put bay leaf, black pepper, onion cut into rings at the bottom of a liter jar. Then place densely red tomatoes with dense pulp, cut in half. Lay with the slit down. Put a few onion rings on top.
Pour the tomatoes with marinade, put in a saucepan with water and sterilize for 15 minutes, covered with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.

1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar, after boiling, add 3 tbsp. tablespoons of vinegar.

GREEN TOMATO SALAD WITH ONION AND PEPPER
Pour boiling water over the tomatoes, cool, cut into slices and, connecting with rings onions and strips of sweet pepper, mix. Add dill, salt, sugar, pepper to the salad, put it tightly in sterile jars, pour with boiling marinade and sterilize half-liter jars - 10 minutes, liter jars - 20 minutes, at the end add vegetable oil. Roll up the banks.
You can also add chopped grated cabbage to such a salad.

For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for the marinade - for 1 liter of water - 70 g of vinegar, 20 g of sugar, 50 g of salt.

PREPARATION OF GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Put vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9% vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it on the fire again. After boiling, cook for half an hour, stirring constantly. Put the hot salad in sterilized jars and roll up the lids.

3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for the marinade - 300 g of vegetable oil, 200-250 g of vinegar, 300 g of sugar, 5-6 black peppercorns, 5-6 bay leaves.

JAM FROM TOMATOES
Take whole small, firm, unripe tomatoes, rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stem) and carefully remove the seeds so as not to touch the flesh. Put a slice in the resulting cavity walnut. Stuffed tomatoes pour over semi-finished syrup and leave for 5-6 hours.
Then cook until tender for about one hour. If not walnuts, you can cook jam from some tomatoes.

For 1 kg of tomatoes - syrup of 250 g of sugar and two glasses of water.

GREEN TOMATO JAM
Ingredients:
1 kg of green tomatoes, 1.3 kg of sugar, 400 g of water, 5 pcs. cloves, 6-8 g of cinnamon, 2-3 kernels of cardamom.

Preparation
Sort out small green tomatoes, rinse with cold water, and then immerse in boiling water and cook for 10-15 minutes.
Drain the water, chill the tomatoes, transfer to the basin, pour hot sugar syrup, let stand for 2-3 hours, then cook for 20-25 minutes, remove from heat and soak in syrup for 2 hours.

Repeat boiling tomatoes in syrup three times, then boil the jam until tender.
To flavor the jam, at the end of cooking, lower a gauze bag with cloves, cinnamon and cardamom into the basin at the end of cooking, and then remove the bag with spices.

JAM FROM GREEN TOMATOES
To make jam, you need to use small green fruits. Cut the tomatoes lightly from the side of the stalk and peel them of seeds. Then boil in three waters (after each boil, pour out the water and replace it with cold water). Strain the peeled tomatoes through cheesecloth and dip in the syrup.

Cook the jam until the syrup becomes the required thickness. A few minutes before removing from heat, put a teaspoon of citric acid in the jam, since when boiling tomatoes, no acid remains in them. You can add vanillin to the jam for flavor. Ready jam pour into jars, seal hermetically and keep upside down until cool.

For syrup - for 1 kg of tomatoes, 1 kg of sugar and 300 ml of water.

TOMATOES IN SUGAR
Put currant leaves, allspice, cloves or cinnamon on the bottom of the barrel. On this layer - brown-pink or green tomatoes, sprinkled with sugar. And so in layers until 20 cm remains to the top edge of the barrel. Make tomato mass from ripe tomatoes, mix with sugar and pour over the tomatoes.

For 10 kg of tomatoes - 4 kg of tomato mass, 3 kg of sugar, 200 g of currant leaves, 10 g of pepper, 5 g of cinnamon, salt to taste.

You probably read the story of how long ago one of the Russian ambassadors, by the decree of the great empress, brought a whole basket of tomatoes from Europe, moreover, he even presented a whole report on this vegetable to the Senate, but statesmen, having eaten this wonderful fruit, they made the following verdict on the tomato: "... the fruits are very wonderful and tricky and taste unsuitable." This is how it happens: a little later these “tasteless” took root so much that it is now extremely difficult to believe in the words spoken then.

Tomatoes are loved and desired in any form and for family dinner, and on the festive table. how many delicious dishes include tomatoes, and do not count, and in winter, jars of canned tomatoes for the winter, prepared for the most different recipes, no doubt, is available for every hostess.

Red, yellow, green, small and large tomatoes - we have a recipe for each of this variety. And all this so that the tomatoes harvested in your chosen way for the winter will certainly please you and your loved ones in winter.

Canned tomatoes for the winter "Visiting Grandma"

Ingredients:
tomatoes,
1 bell pepper
7-8 cloves of garlic
7-8 peas of black pepper,
3-4 peas of allspice,
1 cinnamon stick
4-5 carnations,
1 cardamom
1 bay leaf
7 tbsp Sahara,
2 tbsp salt.

Preparation:
In clean and sterilized jars, put the garlic and sweet sliced ​​into thin strips bell pepper... Stick the washed tomatoes with a toothpick in the area of ​​the stalk, put them in jars and pour boiling water over them for 10-15 minutes. Then pour the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaves, bring to a boil and simmer for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the cans over and wrap them until they cool completely for a day. Then store the jars of tomatoes in a dark and cool place.

Pickled tomatoes "Tender snow"

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp chopped garlic
2 tsp 9% vinegar.
For the marinade:
1-1.5 l of water,
3 tbsp Sahara,
1 tbsp salt.

Preparation:
Fill 1 liter of a jar with prepared tomatoes, pour boiling water and leave to cool completely. In the meantime, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the jars with tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp each. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.

Pickled tomatoes "Crumbs for potatoes"

Ingredients for a 3L can:
small red tomatoes,
1 bell pepper
1 hot pepper,
3-4 cloves of garlic
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 allspice peas,
3 tbsp 9% vinegar.
mineral water.

Preparation:
Put the washed tomatoes, sweet peppers, hot peppers, garlic and parsley into strips in sterilized jars. Pour boiled mineral water on the hangers of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Add sugar, salt, bay leaf and pepper directly to the jar before pouring it a third time. Pour boiling water over everything, add vinegar, roll up and wrap until it cools completely.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients for 1 L can:
tomatoes.
10 g dill
5 g celery
5 g basil
1 small head of garlic
1 hot pepper.
For the marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.

Preparation:
Put dill, celery, basil, a few cloves of garlic and a half of hot paprika in each jar, put the tomatoes in the jars, sprinkling them with the remaining cloves of garlic, and on top of the tomatoes, put a twig of dill rolled into a ring. For the marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour the marinade over the tomatoes, let stand for 5 minutes and, draining the marinade, boil it again. After that, pour the boiling marinade over the tomatoes and roll up.

Tomatoes for the winter with horseradish in gooseberry juice "Barskie"

Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For the marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g of salt.

Preparation:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into slices. Place the tomatoes and horseradish in the jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill it three times, roll it up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mom's recipe"

Ingredients:
tomatoes,
vegetable oil.
For the marinade:
3 l of water,
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar
10 black peppercorns,
6 bay leaves
1 head of garlic
parsley and dill to taste.

Preparation:
Peel the garlic, cut into slices and place with the herbs on the bottom of 1 liter jars. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add the vinegar and pour the prepared marinade over the tomatoes. Then add 1 tablespoon to each jar. vegetable oil, sterilize 1 liter cans for 10 minutes and roll up.

Tomatoes for the winter in beetroot brine "Summer Miracle"

Ingredients for a 3L can:
tomatoes,
2 onions
1 small beet
1 small sour apple
For the marinade:
1.5 l of water,
150 g sugar
1 tbsp salt,
70 ml of 9% vinegar.

Preparation:
Cut the apple into slices, the onion into rings, and the beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour boiling water over the contents of the jar and leave for 20 minutes. Then drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.

Garlic Arrow Tomatoes

Ingredients for a 3L can:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml 6% vinegar.

Preparation:
Wash the garlic arrows, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and put the tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with the lid.

Tomatoes with baked peppers for the winter "Delightful"

Ingredients:
1 kg of small tomatoes,
700 g sweet pepper
dill greens to taste.
For the marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.

Preparation:
Wrap the oiled foil over the peppers and bake them in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and peel them off. Place the tomatoes and peppers in the jars, shifting the dill sprigs. Boil water with salt and spices, add vinegar and pour this marinade over vegetables in jars. Sterilize the cans for 15 minutes, roll up, then turn upside down and wrap until cool.

Canned Tomatoes with Honey and Garlic

Ingredients (calculation for 3 liter cans):
1.5-1.8 kg of small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 horseradish leaves
6 black currant leaves,
9 peas of white pepper,
2.5 l of water,
6 tbsp honey,
3 tbsp salt.

Preparation:
Peel the garlic and cut lengthwise into wedges. Cut off the tops of the tomatoes, make a cut in the center, and sprinkle with garlic. Put horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the cooked marinade over the tomatoes, cover and leave for 5 minutes. Then pour the marinade back into the saucepan and boil. Repeat this procedure 3 times, then roll up the cans and turn them over until they cool completely.

Cherry tomatoes marinated with mushrooms

Ingredients:
250 g yellow cherry tomatoes,
300 g of small mushrooms,
3 bay leaves,
1 bunch of dill
1 pinch of black peas
1 pinch of grated nutmeg
1 pinch allspice
1 pinch of barberry
Carnation,
vegetable oil,
50 ml white wine vinegar,
salt.

Preparation:
Peel the mushrooms, put them in a saucepan, cover with warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add bay leaf, chopped dill and nutmeg, cover the pan with a lid and let stand for 5 minutes. Next, put the pan in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Arrange the tomatoes with mushrooms in sterilized jars, roll up.

"Delicious flowers" from green tomatoes for the winter

Ingredients for four 3L cans:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For the marinade:
6 l of water,
18 tbsp Sahara,
9 tbsp salt,
200 ml of 9% vinegar.

Preparation:
Wash the tomatoes and cut them crosswise, but not completely. Put a slice of pepper, cloves of garlic, and slices of carrots into the resulting cuts. Arrange the ready-made "flowers" in 3 liter jars, after putting greens and black peppercorns on the bottom of the jars. Pour boiling water over the contents of the cans twice, holding for 10 minutes each time, pour the marinade on the third and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg of green tomatoes,
100 g of walnut kernels,
1 pod of red hot pepper,
4 cloves of garlic
1 bunch of basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.

Preparation:
Cut the tomatoes into wedges, salt and leave for 10 minutes. Chop finely hot peppers and garlic, chop the basil greens, walnut kernels, if they are bitter, soak in milk for 20 minutes, then fry in a pan without oil. Combine pepper, garlic, basil, nuts, vegetable seasoning, and sugar. Place the tomatoes in jars in layers, sprinkle each layer with the prepared mixture. Add vinegar to each jar, cover and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll the cans, turn upside down and leave to cool completely.

Sun-dried tomatoes with Provencal herbs "Fragrant"

Ingredients:
800 g small tomatoes
200 ml of vegetable oil,
1 tbsp provencal herbs,
4-5 cloves of garlic
1 tbsp Sahara,
1.5 tbsp salt.

Preparation:
Cut the tomatoes into quarters, spoon out all the liquid and seeds from them and wipe with a paper towel to remove moisture. Next, place the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and 4-chives of garlic. Place the baking sheet on the top wire rack, heat to low and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and set for another 30-40 minutes. After the time has elapsed, fold Sun-dried tomatoes in sterilized jars along with seasonings and garlic, fill with vegetable oil and close the lid. Store in a cool place.

Green tomato jam with lemons and rum

Ingredients:
3 kg of green tomatoes,
3 lemons
2 kg of sugar
3 l of water,
100 ml rum.

Preparation:
Take green, fleshy tomatoes no larger than a walnut, wash them, cut them into slices and remove the seeds. Then fill them with cold water, put on fire, bring to a boil and cook for 3 minutes, then discard in a colander and let cool. Cook a thick syrup from water and 1 kg of sugar, dip the tomatoes in it and cook for several minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and lemons, cut into slices, along with the peel, put on fire and simmer for 7 minutes. Then lower the tomatoes and cook until tender. When the jam has cooled, add the rum, pour into the jars and close with nylon lids.

Jam from red tomatoes and plums

Ingredients:
1 kg of tomatoes
3 kg plums,
2.8 kg of sugar
50 ml lemon juice.

Preparation:
Remove the seeds from the drains. Remove the skin from the tomatoes, cut into wedges and remove the seeds. Tomatoes, plums and lemon juice mix, put on fire and cook, stirring constantly, for several minutes. Then rub the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide the jam into the jars and close the lids.

Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a hint of piquancy and originality.

Successful blanks!

Larisa Shuftaykina

Small pickled tomatoes are a very beautiful preparation for the winter. The advantage is that small jars can be used to preserve small tomatoes. Small tomatoes are used to decorate salads and sandwiches. Bell peppers and mustard seeds add flavor to our winter harvest, with detailed step by step recipe you can easily prepare this canning.

TIME: 60 min.

Light

Servings: 6

Ingredients

• small tomatoes - 900 g;
• garlic - 2 cloves;
• bay leaf - 3 pcs.;
• sweet pepper - 1/2 pc.;
• sugar - 2 tbsp. l. (no slide);
• peppercorns - 9 pcs.;
• salt - 1 tbsp. l. (no slide);
• vinegar 9% - 3 tsp;
• mustard seeds - 1.5 tsp;
• parsley to taste.

Servings: 3 half liter cans.

Preparation

Preservation jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and the lids, which I will use to seal the preservation, boil in water for several minutes.


On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stalk.


I put peeled and chopped garlic at the bottom of the jar. One large clove of garlic is enough for three half-liter jars.


I wash out the sweet bell pepper, cut it in half, cut it out and discard the seeds.


I put the prepared small tomatoes up to half the jar. I put chopped pieces of sweet pepper, parsley sprigs, bay leaves on the tomatoes.

I bring the tomatoes to the top of the cans. On top of the tomatoes I spread slices of pepper and sprigs of parsley so that a trickle of hot marinade does not fall on the tomatoes when pouring the jars. When you pour boiling water directly onto tomatoes, the skin of the tomatoes may burst. Now I measure out how much water I need for the marinade. I pour clean water into jars of tomatoes, and then pour it into a saucepan. I add 50 ml of water to the pot to the water poured from the tomato jars. Put a saucepan of water on the fire and then bring the water to a boil. Then I pour this boiled hot water tomatoes in jars, cover the jars with lids. Covering the jars with a towel, leave for 10 minutes with hot water. Then I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during boiling), again bring everything to a boil. When the water in the pan boils for a couple of minutes, I pour it back into the jars of tomatoes for 15 minutes. Also, like the first time, I cover the jars with lids and a towel.


For the third pouring, I prepare the marinade. This time, pouring water from jars of tomatoes into a saucepan, add granulated sugar and salt according to the recipe and 50 ml of water to the water.


I pour vinegar into jars at the rate of 2 tbsp. spoons of 9% vinegar for each three-liter jar. So I pour into each half-liter jar one teaspoon of vinegar. Then I pour 1/2 tsp into each jar. mustard seeds.


When the marinade boils for 2-3 minutes, pour the marinade hot into jars of tomatoes, seal it hermetically. I turn the rolled jars of tomatoes over and put them on the necks, wrap them with a blanket for the night.


I store canned small tomatoes closed in this way at normal room temperature.

The words "tomato" and "preparation" for our compatriots are inseparable concepts.

Even a cursory glance at the stocks stored in the basement or on the balcony is enough to notice what an important place among them is given to tomatoes in the form of juice, adjika and other dressings.

Any housewife knows many recipes. Let's dwell on those that allow you to preserve the taste of these amazing fruits for a longer time.

The easiest way to prepare: how to freeze tomatoes

This is the simplest method for storing tomatoes for a long time. From the "props" you will need a knife, a board, a colander, a plate and bags, in which supplies will be stored.

The work itself looks like this:

Important! Even before cutting, the tomatoes collected for freezing are wiped dry.

This ingredient can be added directly to food without first defrosting.

Probably, it is unlikely that a hostess will be found who has not pickled tomatoes at least once. This popularity is largely due to its ease of preparation.

Required Ingredients

In addition to tomatoes, for a 3-liter jar we need:

• peppercorns;
• greens;
• Bay leaf;
• round white mustard (1/2 tsp);
• 2-3 large cloves of garlic;
• sugar (6 tbsp. l.);
• salt (2 tbsp. l.);
• apple cider vinegar 6% (20 ml).

You can take other spices to taste (cloves and other spices).

First of all, the container and the lid are treated with boiling water and dried. Further actions will be as follows:

Did you know? In the homeland of tomato, South America, you can still see arrays of wild-growing tomatoes, often annoying local farmers.

At the end, the lid is rolled up, and the jar is tightly wrapped in a blanket, where it will remain until it cools completely.

Everything is simple, but in such a simple technology there is one point that causes frequent discussions. It's about sterilizing a jar filled with brine. Usually this manipulation is skipped, and even with large volumes of tomatoes, it takes a lot of time. In addition, due to the presence of vinegar, there is no particular need for it. Those who nevertheless decided to master this technique should proceed in this order:

If you have not yet come across this method, it is recommended to try it on 1-2 containers. Comparing the taste of the tomatoes processed in this way with the qualities of a regular curl, it is determined whether the procedure is necessary in the future.

Important! To give the pickled tomatoes a more delicate taste, several washed leaves of grapes or currants are added to the jar during harvesting. In this regard, the cherry leaf is not bad either.

In general, this part of the work is, as they say, "for an amateur", although many the taste of tomatoes that have undergone such processing seems more piquant.

In the winter cold, we usually remember the summer with its warmth, vacations and, of course, the gifts of nature in the form of crops. This preparation is just such a gastronomic "greeting" from a hot time.

Required Ingredients

• Tomatoes - 1 kg;
• bell peppers, carrots and onions - 300 g each;
• garlic - 3 cloves;
• dill and parsley - 1 bunch each;
• sugar - 2 tbsp. l. with a slide;
• salt - 2 tbsp. l., but without a slide;
• vegetable oil - 70 ml;
• vinegar 9% - 2 tbsp. l .;
• red pepper - ¼ tsp

Step by step process with photos

It all starts by cutting the tomatoes into medium slices. The hard peduncle must be removed.
Then they proceed to other procedures:

• Cut sweet peppers into strips, and cut onions into half rings.
  
• Chop the garlic on a fine grater, and the carrot on a coarse grater.
  
• Then the greens are cut, and the whole vegetable preparation is placed in a saucepan.
  
• It is covered with salt, sugar and red pepper, not forgetting about vegetable oil.
  
• After thoroughly mixing all the components, the container is set aside for 1 hour - this is enough for the vegetables to marinate.
  
• Then the salad must be brought to a boil by adding vinegar. In such a brine, the workpiece will be stewed for 2-3 minutes.
  
• Removing the container from the fire, hot salad laid out in sterile jars, which are immediately rolled up. During cooling, they are turned over, placed on the lid, and wrapped in a blanket.
  

Did you know? Tomatoes contain serotonin (aka the hormone of happiness).

As you can see, there are no tricks, and the taste of such a salad will certainly delight many.

Well, where can we go without adzhika, beloved by almost everyone. To those who have not come across its preparation, it often seems that this is a rather complicated process. In fact, everything is much simpler.

Grocery list

• Tomatoes - 5 kg.
• Sweet peppers (red and yellow) - 1.8 kg.
• Onions, garlic and hot peppers - 150 g each.
• Vegetable oil - 0.5 l.
• Salt to taste.

Cooking process

Even before processing, washed tomatoes should be cut into small pieces, and peppers should be cut lengthwise, into two halves. Getting started:

Important! Red pepper in the adzhika recipe is increasingly being replaced by jalapenos (this is one of the chili varieties). But because of the very spicy taste it is added in slightly smaller quantities.

The "seaming" obtained in this way will be an excellent dressing for first courses and a good side dish. It is possible and simpler by spreading a piece of bread with adjika. The taste is incomparable - a real summer treat in the middle of winter.

One more traditional recipe tomato blanks - preservation of slices. Even such an uncomplicated product can please with its piquant taste. Let's find out how to achieve this effect.

Grocery list

For a liter can you need to take:

• medium-sized cream tomatoes;
• 0.5 l of water;
• 50 g sugar;
• 4 peppercorns;
• 2 bay leaves;
• 1 tbsp. vegetable oil;
• by ½ st. l. salt and 9% vinegar;
• just a little mustard (literally on the tip of a knife).

Step by step process

Begin:

Did you know? The first tomatoes were brought to Europe by Columbus himself (it was in 1498). But these fruits were recognized edible only two centuries later - the earliest written recipe with their participation dates back to 1698.

It's easy to work with cut slices, but they have a clear plus - such blanks retain their taste for a longer time.

"Twist" tomatoes for juice. Perhaps this is one of the most vivid memories of the summer and a great way to usefully process an impressive harvest of tomatoes. The recipe below will help facilitate this procedure.

Required Ingredients

In this particular case, only tomatoes are needed. There are no additives in the form of salt, vinegar or sugar.

Step by step cooking process

In general terms, the algorithm is familiar to everyone. Let's consider it again, paying attention to the nuances:

Important! When working with large volumes of juice, make sure that no dust or small insects get there (which is not so uncommon when processing tomatoes in the open air).

The "pure" juice obtained in this way is ideal for making lecho, adding to zucchini or fresh tomatoes(we get tomatoes in own juice). Moreover, cans with such a twist will not explode even if the storage conditions are violated for a short time.

Basic rules for storing tomato blanks

Like any product, tomatoes harvested for the winter are very sensitive to their content. In order for them to retain their taste for a longer time, you need to remember a few subtleties:

• Tightness. The can rolls up tightly, the ingress of air inside is excluded (at best, it will slightly spoil the taste, but usually it comes to the appearance of dangerous mold).
• Temperature conditions. Juice containers can be stored at room temperature, but pickled tomatoes kept only in the basement or in the refrigerator. Keep in mind that workpieces with small doses of sugar or salt will freeze at -3.
• Humidity, which, when stored in a damp basement, sometimes turns into a loss of reserves. Usually, its excess is caused by a violation of waterproofing (in other words, the top and walls are leaking). But there is another reason, namely the storage of too many fruits and vegetables indoors. Tomatoes do not like such a dense "settlement".
• Shelf life. Homemade spins are believed to have an unlimited shelf life. Although, in fact, the optimal period is a year, maximum one and a half.
• Containers and lids. The best option is a familiar glass jar and a tin lid. When buying caps, evaluate their integrity (there should be no deep scratches and, of course, dents).

Did you know? In our latitudes, tomatoes took root in the 18th century, and for the first decades they were grown as a purely decorative species: without proper care, the fruits simply did not ripen.

In addition to everything, it would be good to periodically inspect the stocks for the safety of the container and the absence of traces of fermentation.

In such simple ways, you can quickly and without much effort provide a family with supplies of tomatoes. These recipes will help diversify your winter menu... More delicious and bright moments every day!

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