Only recently, tomatoes began to be sold in stores and supermarkets in winter: but their taste is often far from the taste of home-made vegetables, usually they are tasteless and tough, and imported ones are unreasonably expensive.
So that our tables would not be empty without this beloved vegetable, there are many different ways of canning, which allow us to prepare a variety of dishes from the summer: festive and everyday.
Canned tomatoes for the winter - the subtleties of cooking
Each recipe has its own cooking technology, different from the rest. There are many pickles, marinades, sauces used for canning, but there are general principles, observing which, you can achieve the perfect taste of your dish.
1. If you canned whole tomatoes, they must be firm, without damage.
2. Pedicels must be removed.
3. Fruits should be slightly "immature", strong, before laying them in jars they are pricked in several places so that the skin does not burst.
4. If you plan to preserve chopped tomatoes, it is better to select absolutely ripe, soft fruits.
5. Banks must be doused with steam before canning, and lids with boiling water.
Many housewives sort vegetables before cooking, while others, on the contrary, prefer to see tomatoes of different shapes and colors in one jar. In any case, it is necessary to select for preservation only healthy, whole fruits of medium size.
For canning, use a variety of seasonings and herbs: from classic dill and parsley to honey, cinnamon and currant shoots. The taste of tomatoes is enhanced and combined with many additives, due to which there is such a variety of ways.
In all countries where there is a tradition of canning, there is a recipe for harvesting this fruit: spicy tomatoes in Korean, chakhokhbili, adjika from tomatoes, tomatoes with garlic in Ukrainian and many others.
All fruits are conserved, regardless of maturity, variety or color. Greens will crunch nicely and have a sour taste, strong red tomatoes are ideal for preserving both whole and halves, and overripe fruits are used to create dressings and sauces.
Classic recipe: home-made canned tomatoes
This is perhaps the most common recipe: it is as simple as possible, even people taking the first steps in cooking can easily cope with it, and you can store the product in a warm place - thanks to the addition of vinegar essence. Canned tomatoes for the winter in this way should be in the arsenal of every housewife.
Ingredients 3 liter per can:
Water
Tomatoes
1 tbsp salt
5 tbsp sugar
1 tsp of vinegar essence (70%)
Cooking method
Prepare the tomatoes - check their integrity, rinse, remove the stalks. The jars need to be sterilized, then put the tomatoes in them, fill with boiling water and cover for about half an hour. Next, the water must be poured into another container, add the remaining ingredients to it and boil. As soon as the brine begins to boil, you need to pour tomatoes on them again, adding vinegar essence in accordance with the recipe.
That's all: preservation is ready, then you need to roll up the jars and keep them turned upside down to cool. For taste, you can add a few cucumbers if desired - you get a wonderful crunchy addition.
Savory tinned tomatoes for the winter
Another recipe, which can rightly also be called a classic. Such tomatoes are distinguished by a spicy spicy taste and rich aromatic filling.
Ingredients 3 liter per can:
Tomatoes
1 bell pepper
½ hot red pepper
4 cloves of garlic
Celery - 3 branches
3-4 bay leaves
Allspice
Brine: 1 liter of water - 1 tbsp. sugar, 1.5 tbsp salt, 1 tsp 70% vinegar essence
Cooking method
To prepare the brine, you need to bring the water to a boil, add sugar, salt and vinegar essence.
Laurel leaves, Bulgarian pepper, chopped into large cubes, garlic, celery sprigs, allspice and red peppers are placed on the bottom of the jar. Next, tomatoes are tightly packed in a jar, after which the contents are poured with brine.
Now cover the jar with a lid and place in a large bowl with boiling water (water should cover the jar by 2/3) for sterilization. Then the can with preservation rolls up, turns over onto the lid until it cools down. The advantage of this method is that you can store canned tomatoes for the winter in this way even in a warm room.
Green canned tomatoes for the winter with celery "Po-kavkazki"
If the tomatoes did not have time to reach the garden or after harvesting, use them for cooking according to a recipe that is very popular in the Caucasus.
Ingredients:
Unripe strong green tomatoes - 1 kg
Celery - 300 gr
Garlic - 200 gr
Hot red pepper - 1 pc.
Salt - 1.5 tbsp
Water - 1 l.
Cooking method
First you need to prepare the brine: boil water and add salt to it.
Rinse the tomatoes with boiling water, cut them across. Cut celery, garlic and red pepper, mix and stuff the tomatoes with the resulting mass. Ready tomatoes are stacked in jars and poured with pre-prepared filling. Cover the cans with a plastic lid and store in a cold room for storage. Such tomatoes are not sterilized, so you need to store them in a cool place.
Canned Tomatoes in Georgian
Chakhokhbili is an obligatory preparation of any Georgian mistress. It is made from ripe, soft tomatoes with onions. The advantage of this dish is that it can be eaten both independently and as a sauce for meat, dressing for borscht or the Georgian national dish Chakhokhbili. This is not just canned tomatoes for the winter, it is a full-fledged semi-finished product. Add eggs and you get a great winter fried eggs with tomatoes.
Products for cooking:
5 kg of tomatoes
2 kg of onions
1 liter frying oils
Salt to taste
Cilantro - 500 gr.
Cooking method
Thoroughly wash the tomatoes and scroll through the meat grinder. Onions cut into cubes, lightly fry in butter at the bottom of a thick-walled pan. In the browned onions add the resulting mass of tomatoes. After this, you need to reduce the fire so that the tomatoes do not burn, and bring the chakhokhbili to readiness (the dish will be ready in 30 minutes).
Without waiting until the chakhokhbili cools down, you need to pour it into jars of up to a liter, first they must be scalded or doused with boiling water. Cover with tin lids, sterilize, roll up and flip.
Canned tomatoes for the winter in jelly
Canned tomatoes for the winter, cooked according to this recipe, are considered one of the most original ways of cooking this product. The dish has an exotic look and will be an original addition to the table.
Products:
Tomatoes
Water - 1 l.
Sugar - 80 gr.
Salt - 40 gr.
Vinegar - 1 tsp.
Gelatin - 30 gr
Sweet peas, bay leaves to taste
Cooking method
Prepare the gelatin - soak it in water, then heat the mixture in a bath until it dissolves, strain, it should turn out a homogeneous mass. Slice tomatoes into large jars.
Preparing the fill: add salt, sugar to the water, after boiling add vinegar, gelatin, spices. After 3 minutes, remove from heat, pour hot pickle over the cans and sterilize. Next, the banks must be rolled up and kept upside down until they cool.
Canned tomatoes for the winter in tomato sauce with onions and carrots
An original recipe for tomatoes in tomato sauce came to us from the Urals, but they appreciate and love it all over the country. To prepare 4 liter cans you will need:
Ingredients
Tomatoes
2 medium carrots
3 onion heads
Cilantro, parsley
Bay leaf, sweet peas
4 tbsp Sahara
1 liter tomato juice
1 tbsp. salt
Cooking method
Banks before cooking must be sterilized. Put lavrushka, cilantro, parsley, 2-3 peppercorns on the bottom. Tomatoes should be large parts: cut in halves or quarters, carrots cut to taste - small or large straws, slices, onions - half rings.
In a jar on top of the greens we spread out evenly layers of tomatoes, then carrots, again tomatoes, onions and then until the jar is full.
Salt the tomato juice and stir in the sugar, put it on the fire and let it boil. If a foam has formed on the surface, it must be removed. After that, pour the hot tomato juice on top of the contents of the cans.
Be sure to sterilize the workpiece: cover the cans with sterile tin lids, put the cans into boiling water for 10 minutes, then, according to the classical scheme, roll and turn to cool. Store canned tomatoes for the winter with this method in a dark, cold place.
Salted Tomatoes from a Jar or Keg
One of the oldest recipes, beloved by our ancestors - canning due to fermentation and an atypical combination of horseradish flavors, cherry leaves, honey and others. The taste is unusual and different from the usual conservation due to the carbonation of the product. The process is usually long and drags on for a month, but the taste becomes unique. Such canned tomatoes for the winter differ in production volumes and lack of need for sterilization.
Ingredients
To preserve 15 kg of fruit you will need:
10 horseradish leaves
1 kg of cherry and currant leaves, dill sprigs
300 gr. garlic
300 gr. apples
To prepare the brine you will need: 10 l. water, 230 gr. salt, 3 tablespoons honey, 50 gr. sugar, 40 gr. mustard powder, sweet pea) and 1 tbsp. horseradish.
Cooking method
How to make canned tomatoes for the winter from the jar:
First you need to prepare the container: rinse thoroughly and scald. The same goes for the barrel.
Sort and rinse the fruits, herbs, they must be fresh and without external damage. Cut the garlic without peeling it; cut the apples into large pieces. After that, begin to lay out the greens, apples, tomatoes and garlic in layers. Apples are stacked only in the first tier. Thus fill the flask and the barrel almost completely, leaving 15 cm, the last layer should be laid out from the leaves of horseradish.
Then prepare the fill for salting: add salt, sugar, honey, mustard, horseradish, peppercorns to the water and stir thoroughly to dissolve the salt and sugar. The resulting liquid must be poured before filling. The flask must be closed, blocking the access of oxygen, and left for 30-35 days. You can speed up this process - at a temperature of +20 degrees, the dish will be ready in 3 weeks.
To prepare in a barrel, put the load on top of the tomatoes and cover it with a linen napkin or gauze. After about a month, the salting process will be completed and the tomatoes will be ready, their taste will almost completely match the taste of the tomatoes cooked in a jar.
