Canned tomatoes

Among all types of preparations for the winter, canned tomatoes make up a significant part. After all, they can be preserved in whole form, or in halves, or slices, or mature or green. Use vinegar or other types of acids for preparations, or you can simply pickle or ferment them. Can prepare tomato juice, sauce and a wide variety of seasonings. But in this article we will talk specifically about canning whole ripe tomatoes and this is also a significant part of the recipes. But it is in fruits preserved in this form that the greatest amount of useful substances is preserved.

How to properly preserve tomatoes in jars for the winter

First, you need to understand that you need to use only high-quality tomatoes for canning, without soft spots, various kinds of stains and other damage. Canned food with similar fruits is stored.

Medium and small-sized tomatoes are well suited for canning in jars in their entirety. The color of the fruit does not matter much - moreover, multi-colored tomatoes will look great even in one jar. But it is advisable to sort them according to their degree of ripeness so that one jar contains tomatoes of approximately the same ripeness.

It is best to wash tomatoes before canning in cool water, without leaving them to soak in it for a long time. Otherwise, the tomatoes may become soft and unsuitable for canning.

To prevent tomatoes from bursting during heat treatment, it is recommended to pierce them at the stalk with a sharp object: a fork, a toothpick, a needle.

Canned tomatoes are prepared with a variety of spices, ranging from the standard bay leaf and peppercorns to aromatic herbs, mustard seeds and coriander. If herbs are used to preserve tomatoes, and the recipe does not provide for sterilization, then before placing them in jars, they must not only be rinsed well, but also filled with boiling water for a couple of minutes.

The ideal ratio of sugar and salt when canning tomatoes is 2 to 1. If the recipe for canned tomatoes states that the ratio of sugar to salt is 3:1, this means that the taste of the finished tomatoes will be slightly sweet. For many, this taste is the most attractive, but here everyone chooses for themselves.

Canning containers must be washed, best using baking soda, and then thoroughly rinsing them in running water. The lids are sterilized for at least 5 minutes in boiling water. If the recipe for canned tomatoes requires sterilization, then you just need to wash the jars clean.

Otherwise, they must be pre-sterilized either in boiling water, or over steam, or in the oven. Recently, modern, very convenient methods of sterilizing jars have become fashionable - in the microwave or in an air fryer.

Canning tomatoes in liter jars

1 liter jars are the most affordable and convenient container for canning tomatoes at a time. If the housewife is making supplies for the winter only for herself or the family currently consists of only two people, then a liter container of canned tomatoes can even be enough for several meals. In any case, it won’t have to sit in the refrigerator for long.

Small cream or even cherry tomatoes are traditionally preserved in liter jars. More of them can fit in such a relatively small volume.

So, for any recipe for a 1 liter jar you will need:

• From 400 to 700 g of tomatoes. Such a wide variation is dictated by the different sizes of the fruits. If about 700 g of cherry tomatoes can fit in it, then only about 400 g can fit in medium tomatoes.
• Garlic is usually taken depending on the recipe - from 3 cloves to half a head.
• If bell pepper is used, then add one piece chopped.
• Usually a little hot pepper is used - from a quarter to a third of a pod.
• The amount of water used for filling may vary depending on how full the container is. But on average, they take about half the volume - that is, 0.5 liters.
• The amount of salt can vary from half to a whole tablespoon.
• Sugar is an indispensable component when canning tomatoes. But it can be put from 1 tbsp. spoons up to as many as three or four, if this is recommended in the recipes.
• Vinegar is also a popular ingredient in canned tomatoes. If vinegar essence is used, then ½ teaspoon is enough. If you add 9% table vinegar, usually take 1 tablespoon.
• When using citric acid, add the powder literally at the tip of the knife.
• Cloves, black and allspice are added in an amount of 2-4 pieces.
• Aromatic herbs are usually used to taste - just a few sprigs are enough.

Tomatoes for the winter in 2 liter jars

Two-liter jars appeared in use relatively recently, but quickly became popular, since this is the most convenient volume for canning tomatoes for the winter for a family of 2-4 people. You can prepare tomatoes of any size in them, the main thing is that they fit into the inlet.

A two-liter jar usually holds 1 kg of tomatoes. Among other main spices used for preservation, the following quantities are taken:

• 1 liter of purified water;
• 1-1.5 tbsp. spoons of salt;
• 2-4 tbsp. spoons of sugar;
• 1/3 teaspoon of citric acid;
• 2 tbsp. spoons of vinegar or 1 tsp. vinegar essence;

Canning tomatoes in 3 liter jars

These are the most traditional volumes for canning, especially in rural areas, where they are used to handling large quantities of products. But in order to prepare canned tomatoes for the holiday table, a 3-liter jar is a very convenient utensil.

A three-liter container, as a rule, can easily fit from 1.5 to 2 kg of tomatoes. This volume is also well suited for experimenting with a variety of additives in their entirety when canning tomatoes: cucumbers, peppers, apples, plums, grapes and other berries. As for other spices and seasonings, their ratio for a three-liter container can vary greatly depending on the recipe used.

On average, when canning tomatoes, the following is usually placed in a 3-liter jar:

• from 1 to 2 tbsp. spoons of salt;
• from 2 to 6 tbsp. spoons of sugar;
• from 1 to 3 tbsp. spoons of vinegar or 1 tsp. essences;
• from 1.2 to 1.5 liters of water;

Leaves of currant, cherry, horseradish, oak, and dill inflorescences are used mainly to taste, as are other spices such as cloves, bay leaves and peppercorns.

Preserving tomatoes for the winter with bell peppers

Tomatoes canned according to this recipe turn out very tasty, and peppers are usually one of the first to be eaten.

For a 1 liter jar you will need:

• 500 g tomatoes;
• 1 bell pepper;
• 1 small root of horseradish;
• 2 dill inflorescences;
• 2 -3 pcs. currant and cherry leaves;
• 1 bay leaf;
• 3 peas each of black and allspice;
• ½ teaspoon of vinegar essence;
• ¾ tbsp. spoons of salt;
• 2 tbsp. spoons of sugar;
• 0.5-0.7 liters of water.

The canning process is not complicated at all.

1. Peppers are cut into slices or strips.
2. Currant leaves, cherry leaves and dill inflorescences are placed on the bottom.
3. Next, lay out the tomatoes along with peppers and chopped pieces of horseradish.
4. The marinade is prepared from water, spices and herbs, and after boiling the essence is added.
5. Pour the marinade over the vegetables and herbs, cover them with lids and place them in a pan of hot water for sterilization.
6. Keep a liter jar in water for about 15 minutes after boiling.
7. Take it out, roll it up and leave it to cool in the room.
8. You can taste delicious canned vegetables after 20 days.

The most delicious canned tomatoes: a recipe with spices

Using the same scheme of actions, canning tomatoes in three-liter jars for the winter is carried out according to the following recipe with the addition of a whole set of spices:

• 1.8 kg of tomatoes;
• 5 cloves of garlic;
• 50 g of dry collection of Provençal herbs;
• 2 leaves of horseradish;
• 5 cloves;
• 1.5-1.7 liters of water;
• 40 g salt;
• 70 g sugar;
• 40 ml 9% vinegar.

As a result, canned tomatoes will turn out as fragrant as if they were made in the Mediterranean.

Recipe for canning tomatoes for the winter with hot peppers

If you add 1 more pod of fresh red hot chili pepper, cut into small pieces along with seeds, to the previous recipe, then the canned tomatoes will turn out not only spicy, but also spicy. And they will especially appeal to the male population of the planet.

Canning tomatoes for the winter with basil and onions

Among the many recipes for canning tomatoes for the winter, this one, according to many, is the most beautiful and delicious. After all, basil is the very herb that perfectly complements the taste of tomatoes. And the combination of almost black, purple, and red shades of basil against the background of white onion rings will give the canned snack a special beauty. In addition, the recipe does not use vinegar, which gives it additional attractiveness in the eyes of those who monitor their health.

For two liter jars you need to prepare:

• 1-1.2 kg of tomatoes;
• 2 sprigs of basil of different colors - 6-8 pieces in total;
• 1 onion;
• 2 cloves of garlic;
• 5 peppercorns;
• 1 liter of water;
• 50 g salt;
• 100 g granulated sugar;
• 1 teaspoon of citric acid.

Canning tomatoes according to this recipe occurs in the following order:

1. Basil is washed and cut into 2 cm pieces.
2. The tomatoes are washed under water and allowed to dry on a towel.
3. A marinade is prepared from water, salt, sugar and citric acid.
4. The bottom of a clean jar is filled with basil, garlic and pepper and several onion rings.
5. Then place the tomatoes, alternating them with basil and onion rings.
6. When each container is completely filled, marinade is poured from top to the brim and placed for sterilization.
7. Sterilize in slightly boiling water for about 15 minutes and immediately seal.

Canning tomatoes without sterilization

For canning tomatoes without sterilization, the double-fill method is most often used, and among the many similar recipes, the following is extremely common.

In order to seal a three-liter jar for the winter, you should prepare:

• 1.5 kg of sweet ripe tomatoes;
• 1 sour apple;
• 4 cloves of garlic;
• 1 tbsp. a spoonful of mustard powder or seeds;
• 2-3 dill umbrellas;
• 10 black peppercorns;
• 1 onion;
• 5 peas of allspice;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. salt;

And the process of making canned tomatoes for the winter without sterilization is not that complicated.

1. Vegetables and fruits are washed, apples are freed from seeds and cut into slices, onions - into quarters.
2. The bottom is filled with half of the chopped onion and apple, then tomatoes are placed, and again apples, onions and garlic are placed on top.
3. Pour boiling water over the contents of the container, cover with a lid and leave for at least 15 minutes.
4. Then the water is drained, and the tomatoes are left covered with lids so as not to cool them.
5. A marinade is prepared based on the poured water, heating it to a boil and adding spices and herbs.
6. After boiling, pour mustard into the marinade, stir it and immediately pour it over the tomatoes and roll it up.

A simple recipe for canning tomatoes

The simplest way to preserve tomatoes for the winter is to pour boiling marinade over tomatoes placed in a jar with spices and herbs, add the required amount of vinegar essence on top and immediately roll them up. After rolling, the jars are lightly rolled over the table surface so that the vinegar quickly spreads throughout the entire volume and, turning upside down, they are placed to cool under a warm blanket.

Tomatoes canned for the winter with garlic

The whole highlight of this unusual recipe is that each tomato is stuffed with garlic, which gives the canned fruits an incomparable taste and aroma.

After all, the usual canning of tomatoes with garlic will not surprise anyone - garlic is present in almost every recipe for canned tomatoes. And such a preparation will definitely be very popular, both among guests and at home.

Prepare for one 2 liter jar:

• 1 – 1.2 kg of tomatoes;
• a head of garlic;
• 1 liter of water;
• 6 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 7 pieces of cloves;
• 1 tsp. vinegar essence;
• A few currant leaves and dill inflorescences (optional).

Canning tomatoes consists of the following steps:

1. The tomatoes are washed, dried, and the attachment point of the stalk with a small indentation is cut out from each fruit with a sharp knife.
2. Peel the garlic into a clove and insert one clove into each cavity.
3. Place the tomatoes in a sterile jar, add cloves and pour boiling water over them.
4. After 10-15 minutes, the water is drained, heated to 100°C, sugar and salt are dissolved in it and the fruits with filling are poured with it again.
5. Add essences and roll up.

Recipe for canning cherry tomatoes

This recipe is interesting because you can preserve tomatoes in whole branches at once. And although you will need a larger number of jars to place them, for any holiday you can get a ready-made table decoration in the form of branches with pickled tomatoes.

For 9 liter jars you will need:

• 2.5 kg of cherry tomatoes on branches;
• 1 bunch of dill;
• 3 bell peppers;
• 9 bay leaves;
• 9 aspirin tablets;
• 9 tbsp. spoons of vinegar 9%;
• 2 tsp each sugar and 1 tsp. salt per jar;
• cloves, cinnamon, allspice as desired.

And preparing such beauty is very simple.

1. The tomatoes are washed thoroughly, making sure that no contaminants remain in the places where the branches join the fruit.
2. Place 2 pieces in the bottom of each container. cloves, bay leaf, a piece of cinnamon, a sprig of dill, a peppercorn and 1 aspirin tablet.
3. The peppers are washed, cut into 12 pieces and placed in a glass container along with the tomatoes, 4 pieces in each container.
4. Vegetables are covered with salt, sugar, and vinegar.
5. At the end, pour boiling water over it and immediately seal it.

Sweet canned tomatoes for the winter

In this recipe, honey and lemon will be the main preservatives.

The ingredients are for one three-liter jar or 3 liter jars:

• 1.5 kg of tomatoes;
• 2 lemons;
• 100 ml liquid fresh honey;
• a small bunch of cilantro, dill and basil;
• 4 cloves of garlic;
• 1.5 tbsp. spoons of salt.

You can prepare an appetizer according to this recipe as follows.

1. Tomatoes should be placed in glass containers, pour boiling water for 10-15 seconds, then drain the water, and place the tomatoes in cold water.
2. Prepare a marinade from the resulting amount of water by adding lemon juice, salt and honey to boiling water.
3. During this time, remove the skin from the fruits - after the difference in hot and cold temperatures, the skin will easily come off on its own, it just needs help.
4. Place chopped herbs and garlic into jars.
5. Peeled tomatoes are carefully placed on top.
6. Pour over the prepared boiling marinade and roll up.

Rules for storing canned tomatoes

Canned tomatoes prepared for the winter can be served in 20-30 days. But they become the most delicious a few months after production. You can store them in a regular closed kitchen cabinet, which is located far from the stove and radiators for a year. Of course, the cellar and pantry are also ideal for preserving this versatile snack. They can easily be preserved in the cellar for up to three years.

Conclusion

Canned tomatoes amaze with the abundance and variety of existing recipes. After all, every housewife strives to add something unique to already familiar recipes.

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