Hot tomatoes for the winter

Content

1 Rules for hot pickling tomatoes
2 Traditional hot tomato recipe
3 Hot salting tomatoes with garlic and herbs
4 Recipe for hot pickling tomatoes with grape leaves
5 How to hot pickle tomatoes with coriander and basil
6 Rules for storing hot salted tomatoes
7 Conclusion

Salted tomatoes in jars or in ceramic or wooden barrels are considered one of the traditional homemade preparations that can be preserved for the winter. To prepare them you will need a minimum of ingredients, and the process itself is simple and will not take much time. Information on how to make hot tomatoes for the winter will be useful for both beginners and experienced housewives.

Rules for hot pickling tomatoes

To prepare hot salted tomatoes you will need small or medium-sized tomatoes of any variety, a variety of spices, fresh young herbs, regular table salt, in some cases granulated sugar, clean tap or well water, 1 to 3 liter jars or ceramic barrels or wooden barrels of various sizes. The container in which the tomatoes will be salted must be intact, without cracks or chips. Immediately before rolling the tomatoes, it should be thoroughly washed with warm water and soda, rinsed with cool water several times and dried at room temperature.

The principle of canning tomatoes in hot brine is very simple - place the tomatoes in a jar along with spices, pour boiling water once, a second time with hot brine and immediately roll up with tin or screw lids. If tomatoes are preserved in barrels, then they are filled with brine only once.

Tomatoes for canning can be taken either completely ripe (but not overripe) or slightly unripe. The main thing is that they are dense, with a thin but durable skin, without dents, rot or signs of disease. Tomatoes of any variety and shape are suitable, both regular round and “cream”, heart-shaped.

It is better to preserve homemade fruits grown in your own garden beds - they are much tastier than store-bought ones, they have a rich red color and taste, and a strong, persistent aroma. They become salty about a month and a half after cooking. If everything is done correctly, the tomatoes will remain dense, retain their original shape, but will acquire a bright, unique taste and a specific pleasant aroma. In winter, they can be used as an appetizer or side dish for various main courses.

Traditional hot tomato recipe

In order to pickle tomatoes using the hot method, for 1 standard 3-liter jar you will need to take:

2 kg of selected tomato fruits;
2 full tbsp. l. salt;
small-sized horseradish leaf;
3–4 cloves of garlic;
1 tsp. dill seeds;
2 laurel leaves;
1 hot pepper;
sweet and black peas – 5 pcs each;
cold water – 1 liter.

Step-by-step preparation of salted tomatoes according to the traditional method looks like this:

Wash the jars, steam them and dry them. Place the lids in boiling water for 5 minutes. Wash the barrel and scald with boiling water.
Wash the tomato fruits, horseradish leaves, garlic and hot peppers under running water and leave for a few minutes to drain.
Place spices at the bottom of the jars or barrel and lay out all the tomatoes in layers.
Pour boiling water over the vegetables, cover the jars with lids and leave for 20 minutes until the water cools slightly.
Drain the water into the pan, add salt to it and boil again.
Pour the brine over the tomatoes a second time and immediately roll them up with tin lids.
Let the jars cool: cover them with a blanket and leave for 1 day.

After cooling, move the jars to a dark and cool place, such as a cellar or a cool pantry.

Hot salting tomatoes with garlic and herbs

To give tomatoes a little spicy taste and a pleasant fresh smell, you can add seasonings such as garlic and herbs (fresh dill, cilantro, parsley, celery). For canning in a 3-liter jar you will need the following ingredients:

2 kg of red small or medium-sized tomatoes;
2 tbsp. l. salt;
1 hot pepper;
1 garlic;
1 small bunch of greens;
1 liter of water.

Steps for cooking tomatoes using the hot method:

Prepare jars or barrels for preservation: wash them, steam them and dry them.
Place spices and tomatoes in them in layers.
Pour boiling water over and leave for 20 minutes.
Pour the infused liquid back into the same pan, add salt and stir.
When it boils, pour hot brine over the tomatoes and immediately seal them with lids.

Cooling is the same as the traditional method.

Recipe for hot pickling tomatoes with grape leaves

One of the options for hot pickling tomatoes involves using green grape leaves for canning.They contain ascorbic acid, which, together with salt, prevents the development of pathogenic microflora in the brine. To prepare tomatoes, you will need to take as many leaves as there are tomatoes, since each of them will need to be wrapped in a leaf.

Other ingredients:

2 kg of tomatoes;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
1 liter of cold water.

Cooking these tomatoes hot is very simple. Need to:

Prepare jars, fruits and grape leaves.
Wrap each tomato on all sides in a leaf and place it in a jar or barrel.
Pour boiling water over it once, after 20 minutes of infusion, drain the water into a saucepan, add salt and sugar to the liquid, stir and boil it.
Pour the boiling brine into the jar and immediately roll up the tin lids.

Leave to cool under a thick blanket for 1 day.

How to hot pickle tomatoes with coriander and basil

Those who like their tomatoes to be not only salty, but also smell good, will love the recipe, which uses coriander and green basil as seasonings.

Here's what you'll need to cook hot tomatoes for this recipe:

2 kg of tomato fruits;
2 tbsp. l. common salt;
1 tsp. coriander;
3–4 sprigs of basil;
0.5 garlic;
1 hot pepper.

Cover tomatoes with basil and coriander under hot brine in the same way as tomatoes from previous recipes.

Rules for storing hot salted tomatoes

Tomatoes, canned hot method, are best stored in a cold, unlit and completely dry room. For example, in your home it is very convenient to store them in the basement or cellar, or in a closet in a city apartment.Under such conditions, they can be preserved without loss of quality for at least 1 year, maximum 2–3 years.

Important! Three years is the maximum shelf life for canned food; then all unused cans should be replaced with new ones.

Conclusion

Any housewife can prepare hot tomatoes for the winter. To do this, you just need to use any of the recipes given here. They are quite simple, but, nevertheless, salted tomatoes canned in accordance with them turn out very tasty and aromatic.