Canning green tomatoes for the winter: delicious recipes

Content

1 Canned Green Tomato Recipes
2 Conclusion

Canned green tomatoes for the winter obtained in various ways. The simplest recipes are those without cooking or sterilization. Such preparations are not stored for long. If you need to provide your family with food for the whole winter, it is recommended to use a hot marinade or heat-treat the vegetables.

Canned Green Tomato Recipes

Unripe tomatoes are canned together with other vegetables that ripen at the end of the summer season. Tomatoes are used whole, cut into slices or stuffed with garlic and herbs.

Tomatoes of light green shades are suitable for processing. The presence of dark green areas indicates the presence of toxic substances in the fruit.

Cold canning

When pickling in a cold way, vegetables retain the maximum of nutrients due to the lack of heat treatment. In this case, the storage time of the preparations is reduced, so it is advisable to eat them within the next few months. Here salt and hot pepper act as a preservative.

Canning green tomatoes for the winter is as follows:

First, take two kilograms of tomato fruits that have not yet begun to ripen. They need to be washed, and the largest specimens should be cut into pieces. Small punctures are made in the fruits using a toothpick.
Half the garlic head is divided into cloves and cut into small pieces.
Three hot peppers need to be cut into rings.
The glass container is filled with prepared ingredients.
Place a dill inflorescence, fresh herbs to taste, a couple of laurel leaves and peppercorns on top.
For a liter of cold water, take a couple of tablespoons of salt and sugar, which need to be dissolved in it.
Cold brine is poured over the vegetables, after which the jar is sealed and stored in the cold.

Recipe with marinade

It is enough to simply preserve tomatoes using marinade. Then you don’t have to sterilize the jars, since boiling water destroys harmful microorganisms.

Canning delicious tomatoes for the winter is done using the following technology:

Tomatoes (about 1 kg) need to be washed and cut into slices.
Fresh parsley and celery should be finely chopped.
Six garlic cloves should be pressed under pressure.
Hot peppers are cut into large pieces.
Vegetable ingredients are placed in one jar.
Vegetables are pickled using marinade, which is obtained by boiling clean water. For one liter of liquid add a glass of sugar and a tablespoon of salt.
When the marinade begins to boil, turn off the stove.
Then add half a glass of vinegar to the liquid.
The marinade is filled with the contents of the jar, which is screwed on with a lid.
The workpieces should cool under a blanket, after which they are stored in the cold.

Recipe for sterilizing jars

Sterilization of jars allows you to extend the storage time of workpieces.To do this, the containers are placed in the oven or placed in a water bath.

If containers are sterilized, then green tomatoes with garlic are preserved in a certain way

Unripe tomatoes are filled into glass jars that have been treated with boiling water or steam.
In each container you need to add a bay leaf, garlic cloves, cloves, blackcurrant and horseradish leaves, and dill seeds.
For the marinade, boil clean water, per liter of which take 100 g of granulated sugar and 50 g of salt.
When the liquid begins to boil, remove it from the heat.
Add 50 ml of table vinegar to the marinade.
The liquid is filled into jars and covered with lids. The lids must first be boiled in clean water.
Place a cloth in a large basin and fill it with water. The jars are placed in the container, after which you need to wait for the water to boil and count 20 minutes.
The marinated preparations are sealed with tin lids.

Recipe with onions

To marinate unripe tomatoes with onions sterilization of jarsintended for storing workpieces.

The recipe for canning green tomatoes takes on a certain form:

For this recipe you will need one and a half kilograms of green or brown tomatoes. It is better to choose fruits of the same size so that they are well and evenly salted.
Then take a large onion, which is finely chopped.
To pour, boil a liter of water, to which you need to add 0.1 kg of salt and 0.2 kg of granulated sugar.
When the liquid has cooled, add 150 ml of vinegar.
Tomatoes and onions are combined in one container and filled with marinade.
The workpiece is left in a cool place for 10 hours.
When the allotted time has passed, the marinade needs to be drained.
Pieces of vegetables should be placed in glass jars that have been sterilized.
The resulting marinade needs to be boiled and then poured over the vegetables.
Water is poured into a deep basin and jars are placed on a piece of cloth.
The containers are pasteurized in boiling water for 20 minutes.
We preserve the preparations with iron lids and remove them to cool.

Recipe with pepper

You can marinate green tomatoes with bell peppers very quickly. The advantage of this method is the minimum time spent on chopping vegetables, since the tomatoes can be used whole.

The procedure for canning one three-liter jar corresponds to the following recipe:

About 0.9 kg of unripe tomatoes need to be washed well.
One bell pepper is cut into eight pieces and the seeds are removed.
For spiciness, you can add a pod of chili pepper to the jar.
The ingredients are placed tightly in a container.
Then boil the kettle and pour hot water into the contents of the jar.
After 10 minutes, the liquid is drained.
For the brine you will need a liter of water, a tablespoon of sugar and two tablespoons of salt.
The liquid should boil, after which it can be removed from the stove.
Add 80 g of vinegar with a concentration of 6% to the brine and fill the jar with it.
The tomatoes are covered with lids and left in the kitchen to cool.

Salad without cooking

To get a delicious salad for the winter, you don’t have to cook vegetables for a long time. It is enough to chop the vegetables and preserve them in jars.

To preserve vegetable salad you need to follow these steps:

Unripe tomatoes (4 kg) are cut into quarters. Add half a glass of salt to them and leave the mixture for a couple of hours.
During this time, you need to chop a kilogram of onion into small cubes.
Bell pepper (1 kg) cut into slices.
Then the juice is drained from the tomatoes and the remaining vegetable ingredients are added to them.
Be sure to add ¾ cup of sugar, 0.3 liters of olive oil and half a cup of vinegar.
The mass is thoroughly mixed and placed in heat-treated jars.
Then the containers with the preparations are covered with lids and placed in a deep basin with boiling water.
The jars are kept in boiling water for the next 20 minutes, after which they are sealed using a key.
Green tomato salad should be kept refrigerated for the winter.

Recipe with zucchini

Universal preparations are obtained by marinating unripe tomatoes, bell peppers and zucchini.

You can preserve vegetables tasty and quickly in the following way:

Two kilograms of green tomatoes need to be chopped into slices.
One kilogram zucchini is cut into thin slices.
Ten garlic cloves are cut into slices.
Six small onions are cut into half rings.
A couple of bell peppers need to be chopped into slices.
Place several sprigs of fresh dill and parsley at the bottom of the jar.
Then lay out all the prepared vegetables in layers.
Preserve vegetables using marinade. To do this, boil 2.5 liters of water, add 6 tablespoons of salt and 3 tablespoons of sugar.
From the spices we take several bay leaves, cloves and allspice.
Remove the boiling liquid from the heat and add 6 tablespoons of vinegar to it.
The containers are filled with marinade and the jar is sterilized for 20 minutes.

Stuffed tomatoes

An unusual way to marinate green tomatoes is to stuff them. The filling is a mixture of vegetables and herbs.

The process of canning stuffed tomatoes follows this recipe:

From unripe tomatoes, select fruits of the same size. In total you will need about 3.5 kg of fruit. They need to cut off the stalk and remove the pulp.
Three chili peppers, two heads of garlic and a large bunch of celery need to be chopped in a meat grinder.
The resulting mass is placed inside the tomatoes and covered with cut out “lids”.
The tomatoes are carefully placed in glass jars.
You can prepare the marinade by boiling 2.5 liters of water. Be sure to add 130 g of salt and sugar.
At the boiling stage, remove the marinade from the stove and add a glass of vinegar to it.
Prepared containers are filled with hot liquid.
After pasteurization in a saucepan with boiling water (for a quarter of an hour), the tomatoes in jars are preserved with tin lids.

Vegetable salad for the winter

Unripe tomatoes are canned with many seasonal vegetables. In this recipe, vegetables are cooked, which increases the shelf life of the preparations.

Process canning green tomatoes includes the following steps:

Green tomatoes or brown 2 kg of colors are crushed into slices.
One carrot is chopped using a grater.
Three bell peppers need to be chopped into half rings.
One small onion is finely chopped.
The chili pepper pod is finely cut into squares.
The head of garlic is peeled and pressed in a press.
Vegetable components are mixed in one container.
To them add two teaspoons of table salt, half a glass of butter and sugar, a glass of water, half a glass of sugar and vinegar.
A container with vegetable salad is placed on the stove.
When the mixture boils, count 10 minutes and remove the pan from the heat.
The delicious salad is distributed into sterilized jars and covered with lids treated with boiling water.

Conclusion

Unripe tomatoes are preserved under iron lids whole, cut into pieces or in the form of salads. It is recommended to first sterilize the jars with boiling water or steam.You can add pepper, garlic, carrots and other vegetables to the preparations. Banks are closed using a key.