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How to close tomatoes for the winter, recipes. Canned tomatoes in their own juice, video

If you like to make billets from vegetables for the winter, then definitely pay your attention to tomatoes. These wonderful vegetables can be salted and marine separately (and both green and red), you can add to vegetable orders-assorted, and in salads, lecture, adzhika, you can prepare tomato juice at home. Recipes of blanks for winter from tomatoes so much that you can list them for a very long time. It is better not to waste time, but take it to harm the trustees of tasty tomatoes. Simple I. detailed recipes from step by step photos, collected in this collection, will help you, no matter Novice You or already a preservation preservation.

Selected recipes for the billet of tomatoes for the winter

Best recipes for billets from tomato with photos

The last notes

Prepared today acute salad From zucchini - a delicious home billet is simple in preparation and accessible to everyone. To cook it for the winter, you will not need a lot of time. The zucchini salad has sharp and, at the same time, a gentle-sweet taste.

Before proceeding with the conservation of tomatoes, I decided to familiarize yourself with this fruit. So, tomatoes are one of the most common and valuable vegetable crops. The fruits of tomatoes contain a lot of vitamin C (100 mg%), B-carotene (1 mg%), they are rich in such organic acids as malic and lemon, minerals. Yes I. nutritional value Tomatoes are large enough: in 100 g of fruits contain 31 kcal.

Contain sugars (3%), mainly glucose and fructose; organic acids (0.5%), including lemon, apple, oxal, amber, wine; fiber (0.84%), pectin substances (0.13%), vitamins: C (18-39 mg /%), B1 (0.3-1.6 mg /%), B2 (1.5-6 mg /%), folic acid (1.7 mg /%), carotene (0.73 mg /%). The color of the fetus is caused by carotene, lycopene (7.85 mg /%) and xanthophil (0.16 m /%).


Mineral substances (0.61%) are represented by salts of potassium, sodium and iron, nitrogen (0.69-1.01%) - protein nitrogen (albumin, nucleic, glutamine acid, globulin, histidine, arginine and lysine). Thanks to this biochemical composition, tomatoes in scientific medicine are widely used in therapeutic nutrition as an additional source of the body replenishment with vitamins and mineral salts.

Recommended in food sick with various species Violations of metabolism, especially salt metabolism, as well as obesity persons. Tomatoes for diseases of the cardiovascular system and the gastrointestinal tract are useful.

For the preparation of canned tomato, almost all varieties of tomatoes in any degree of maturity are suitable. For example, tomatoes of different degrees of maturity take tomatoes - from green to mature. Only overripe are unsuitable, too large and damaged or sick fruits.

As container for salting, wooden barrels are used, glass cansEnamel buckets and tanks.

Depending on the degree of maturity, the tomatoes cleaned are stored at different temperature and humidity modes. Tomatoes of dairy maturity reaches a normal size for a given variety, they have quite developed seeds. Such fruits are left in the same container, in which they put them when cleaning them, since the delicate peel is easily damaged and the inconspicuous scratch becomes the cause of posting. The best preserves the fruits collected from young plants. Tomatoes of the last fees are kept much worse.

Collect fruits in dry weather. Tomatoes are sorted in magnitude and laid in one or two rows in small boxes or on racks. It should be borne in mind that most likely the largest fruits ripen.

Fruits are unsuitable for storage, which were exposed to freezers and reduced temperatures (3 ° C). The fruits of green and young maturity, intended for long-term storage, are stored at a temperature of 10-12 ° C. Relative humidity is maintained at 80-85%. In such conditions, tomatoes of dairy maturity can be stored for several months. At a temperature of 1-2 ° C, such tomatoes lose the ability to ripen. The decrease and increase in air humidity also adversely affects the storage of tomatoes.

The fruits of the brief degree of maturity acquire a light green color with a pink tint on top inside the fetus. They are stored at 4-6 degrees and relative humidity of 85-90%.

The fruits of pink maturity are stored significantly less than tomatoes of the first two groups. The optimal storage temperature is 0-2 ° C and relative rules of 85-90%.

The fruits of red degree of maturity can be stored for about 30 days, but they should be placed in the refrigerator and keep at a temperature of 0-2 ° C and relative humidity 85-90%. The appearance of mold on the fruits and the development of rotes indicate an excessive humidity in the room.

And here are interesting tomato recipes for the winter.

1. Tomatoes in the flask

for brine:
10 liters of water
250 g salt
250 g powder mustard
500 g of sugar

Forky tomatoes fold into the flask, speaking them with a sheet of cherry, Bulgarian pepper, bitter pepper, garlic, laurel sheet, dill, leaf and roots of Khrena. Pour the flask with brine so that it shifts over the edge, and close a close. To the onset of cold weather, tomatoes will be ready.

2. Tomatoes in Morse

for brine:
10 liters of water
1 glass of salt
1 cup of sugar
1 cup of fresh mustard

Green, brown or red, but not overrehered tomatoes thoroughly wash and put into banks without any spices. In cold water, add sugar, salt, mustard and pretty mix. Pour jars with tomatoes with cold brine and close with polyethylene lids. Keep in a cool place.

3. Pickled tomatoes

For marinization, nearest tomatoes should be selected (it is best to take oblong, plums-like), wash and put in the bank. To prepare the marinade for each glass of vinegar take 1 cup of water, 1/4 cup of sugar, 1/2 h. Spoons of salt, a bit cinnamon, carnations, peppers; All this boil, cool and pour the tomatoes laid marked with marinade. If after 2-3 days the vinegar will be muddy, it should be merged into the pan, boil again, let it cool and fill out again.

4. Tomatoes marinated in Georgian

1 kg of green tomatoes
3/4 glasses of kernels walnuts
7-10 cloves of garlic
1/2 Podka acute pepper
1 tsp from Coriander seeds and dried mint
1/2 h. Spoons of dried greenery Basilica and Estragon
3/4 cup of table vinegar.

Green tomatoes of medium sizes wash, pour boiling water and withstand 20 minutes. Then cut the tomatoes into 4 parts. The kernels of walnuts, garlic and sharp peppers thoroughly crumpled, rub in a mortar, squeeze the juice and gather in a glass. In the squeezing mass add grains of coriander, mint, basil, vinegar and mix thoroughly. Sliced \u200b\u200btomatoes put into banks, speaking each layer with a spiced mixture, and compact. From above pour squeezed juice. Close and put in a cold place. A few days later, when tomatoes please, they can be eaten.

5. Pickled tomatoes with mustard

fill composition:
on 1 l of water
0,12-0.16 l of table vinegar
35-40 g Soli.
60-70 g Sahara
on a liter jar:
1 h. Spoon of mustard seeds
7-15 Fragrant pepper peas
1-2 laurel sheets

Bay leaf, fragrant pepper and mustard seeds put on the bottom of the banks. Fill the banks with flushed tomatoes of one size and one degree of maturity and pour hot marinade. Pastenerize at 85 ° C: half-liter banks - 15 minutes, liter and two-liter - 20-30 minutes.

6. Tomatoes Marinated in Donetsk

fill composition:
on 1 l of water
60 g Sakhara
60 g Soli.
garlic, bitter and bell pepper, Bay leaf
1 tbsp. Spoon of vinegar

The recipe for the preparation of canned tomato in Donetsk is very simple. Prepared Return Fruits to put into banks together with spices. Three times pour boiling fill, withstanding 10 minutes. Last time to add vinegar and climb. Canned tomatoes are ready!

7. Canned tomatoes in Polish

fill composition:
0.8 l of water
0.2-0.3 L table vinegar
80-100 g Sahara
60-80 g salts
onions, garlic, bay leaf

Middle-value tomatoes, solid, not overripe to put in banks. Marinade to bring to a boil, put 2-3 small or sliced \u200b\u200bbulbs, 2-3 garlic teeth. Pour marinade tomatoes in banks. Pastenerize at 85 ° C: half-liter banks - 15 minutes, liter and two-liter - 20-30 minutes.

8. Tomatoes Green Marinated

fill composition:
on 1 l of water
0.7-0.9 L table vinegar,
200 g sugar
60-100 g salt
on a liter jar:
1-2 laurel sheets
10-15 peas of fragrant and black peppers
10 g of dry red sharp pepper

Green, but already normal sizes of tomatoes wash and cut into a thickness of 0.5-1 cm. Per 1 kg of tomatoes prepared in this way take 50-100 g of finely chopped onions. Tomatoes and onions shift into enameled dishes, pour cold marinade and leave in a cold place for 6-8 hours. After that, marinade is merged, and vegetables are tightly putting into the cans on the shoulders. Marinade to bring to a boil and pour them vegetables in banks. Pastenerized at 85 ° C: half-liter banks - 10 min, liter and two-liter-15-20 minutes.

9. Tomatoes Green, pickled in Polish 2

1 kg of green tomatoes
100 g of Luka.
40-60 g of stone salt
fill composition:
0.8 liters of water
0.2-0.3 L table vinegar
50 g sugar
bay leaf

Tomatoes cut into slices and put into ceramic dishes, to spend salt, shift the arms of the bow and leave for a day. Then to separate the juice on the sieve or colander. Tomatoes and onions put for 3 minutes in hot marinade and put in banks. Pasteurize at 85 degrees: half-liters - 15 minutes, liter and two-liter - 20-30 minutes.

10. Salted tomatoes with vegetables in Bulgarian

1 kg of green tomatoes
1 kg of white cabbage
1.7 kg of sweet pepper
1 kg of carrots
1 kg of cucumbers
250 g of green parsley
celery and Dopopia
for brine:
on 1 l of water 60 g salts

Select and wash the finelyodular tomatoes. Clean the cabbage head from the upper leaves and cut to 6-8 parts. Take for pickle the fleshy fruits of pepper medium size, wash and scab in several places in the fruits. Clean and wash the carrots well. Small cucumbers extinate and wash out and thoroughly. At the bottom of the dishes for salting, pour the chopped large greens, then lay the vegetables and the last layer - again the greens. Put the circle and burns on top, pour with cold brine. Suppose Solt 2-4 days at room temperature and, as soon as fermentation starts, transfer to a cold place. Vegetables will be ready for about 20 days.

11. Tomatoes stuffed by Moldovan

1 kg of green tomatoes
40 g garlic
150 g of greens Pasternak or celery
1 tbsp. l. Sololi.

In green tomatoes of a small size, making a cut, remove the flesh with seeds. Wash the green and grind, mix with salt, clean the garlic. Insert the 1-2 cloves of garlic inside each tomato, then fill in greens, cover the cut off "cover". Farmed tomatoes place under the oppression in bulk dishes (tomatoes should give juice). After 5 days, tomatoes put in banks, allocated to the juice to be brought to a boil and pour them tomatoes.
For long-term storage, sterilize banks: half-liter - 5-7 minutes, liter - 8-10 minutes, three-liter - 25 minutes.

12. Adjika Tomato

1.5 kg of tomatoes
0.5 kg of sweet pepper
0.5 kg of apples
0.5 kg of carrots,
4 Garlic middle heads
2-3 Gorky Pepper
350 ml of sunflower oil
greens to taste
1-2 Art. l. Salt (to taste)

Ripe soft tomatoes Wash, cut suspicious places and skip through the meat grinder. Together with tomatoes, scroll the pepper bitter and sweet, sour fragrant apples, carrots and garlic. Vegetables are well mixed, add a finely chopped greens, pour the mixture into a slightly preheated oil and boil on slow down 1.5-2 hours.
Adjika Try to taste, adjust the salt, sharpness (adding sweet or sharp pepper), check the delicate, spread to sterilized banks and sunk.

13. Salted tomatoes in Morse

First prepare brines. On the water bucket, take two glasses of sugar and a glass of salt, 100 g of mustard, 10 laurel leaves, a teaspoon of softened peas of fragrant pepper and as much bitter. Solid, slightly misappropriate tomatoes. Each tomato, laying in the barrel, you need to move with the leaves of black currant.
Brine boost with all the components, let it stand. When it becomes transparent, pour it into a barrel with tomatoes. Now put a clean gauze, a round twist and oppression.

14. Canned tomatoes with cherry leaves

2-2.5 kg of tomatoes
5 pieces. Twigs with cherry leaves about 10 cm long
for fill:
1 l of water
50-100 ml of natural flavored vinegar
1 cup of honey or sugar
50 g salt

Take ripe tomatoes, wash them and stick to the fork from the side of the fruits. Place the fruits in the banks together with the cherry twigs. To make your sickness look more attractive, place the twigs vertically on the wall of the jar, pressing their tomatoes. Then pour the tomatoes with boiling fill three times and roll banks.

15. Tomatoes with grapes

on a liter jar:
500 g tomatoes
150 g grapes
1 clove garlic
1 laurel sheet
2 leaf currants
1 sheet of cherry
5 g of Khrena leaves
25 g Paparika
2 black pepper peas
10 g of sharp pepper
dill and parsley to taste
1 tsp. Sahara
1 tsp. Sololi.

At the bottom of the prepared bank, put spicy plants, spices and garlic, on top of them - tomatoes and grapes. Boil the water and pour it cans with tomatoes and grapes. After 10-15 minutes, water from the cans again boil, adding salt and sugar to it. Re-fill the jars with boiling fill and cape them.

16. Snack from green tomatoes

3 kg of green tomatoes
1 kg of carrots
1 kg of Luka.
1 kg of sweet red pepper
100 ml of vinegar
200 g sugar
salt and bitter pepper to taste
0.5 l sunflower (better unrefined) oil

Tomatoes cut down her slices, pepper - picturesque, not too small pieces, carrot soda on a large grater, cut down with thin half rings. All the components of the snack mix, put in a deep saucepan in the oil, reflecting salt, sugar and vinegar. Give the mixture to get down 10 minutes, leave for the night until a complete cooling. In the morning, once again boil and burst into banks.

17. Tomatoes with Alych

on a 3-liter jar:
1.3 kg of tomatoes
350 g Alychi
1 PC. Sweet pepper
greens of dill and celery
4-5 currant leaves
4-5 Vishni leaves
chrena leaves
for fill:
1.5 liters of water
50 g salt
70 g Sakhara
bay leaf, pepper pepper

Select the same tomatoes with a solid flesh. Not very tightly put them in a sterilized jar, shifting parsley sprigs, celery, currant leaves and cherries. Fill tomatoes in a boiling water jar. After 5-10 minutes, drain this water back into the saucepan, and the jar is covered with a scrap-saw cover. Water in a saucepan again boil into it, add salt into it, sugar, bay leaf and fragrant pepper, lower the samely washed altogether, tapping another 5 minutes and fill the jar with a hot fill. Sterilize 5 minutes, roll up, flip down the lid, wrap and leave cool.

18. Tomatoes with gooseberry

on a 3-liter jar:
1.2 kg of tomatoes
600 g gooseberry
for fill:
for 1 l water
3 tbsp. l. Sahara
3 tbsp. l. Sololi.

For the preparation of this pickle you will need ripe, solid, medium-sized tomatoes and slightly incredible gooseberries. Well washed tomatoes score at the place of joining the fruits and blanch in boiling water. Place tomatoes in a jar, pour out the washed and fried gooseberry and pour boiling brine. After the three-time fill of the jars, roll.

19. Cut tomatoes with Bulgarian pepper and onions

on a 3-liter jar:
1.3 kg of tomatoes
250 g bulgarian pepper
250 g on Luka
100 g garlic
for marinada:
1 tbsp. l. Sololi.
1 tbsp. l. Sahara
3 tbsp. l. vegetable oil
3 tbsp. spoons 6% vinegar

Cut large tomatoes for 2-3 hours, Bulgarian pepper and onions - rings and put in 3-liter banks with layers: first peppers, then onions, then tomatoes, garlic and so to the top. Then boil the water and fill in banks. After 5-7 minutes, drain the water from the cans in the pan and boil again by adding salt, sugar, vegetable oil into it, and vinegar. Slide banks, wrap and leave until complete cooling.

20. Tomatoes are bay

1 kg of fleshy tomatoes
200 g of a bunk
1-2 laurel sheets
for marinada:
on 1 l of water
2 tbsp. l. Sahara
1 tbsp. l. Sololi.
100-150 ml of 6% vinegar
30-40 g gelatin
10 g of mustard seeds
5-6 pepper peppers
2-3 laurel sheets

Onions Cut on the rings, blanched tomatoes - circles with a thickness of 1-1.5 cm. At the bottom of each can, lower the bay leaf, and then fill it tightly with tomatoes. On top of tomatoes, lay onions. Fill gelatin warm water And leave for an hour. Prepare marinade by adding salt in boiling water, sugar, mustard seeds, fragrant pepper and table vinegar. Connect the gelatin with marinade and boil for 2-3 minutes. Pour the resulting solution into cans with tomatoes and sterilize them: half-liter - 15 minutes, liter and two-liter - 25-30 minutes. Cold banks leave to cool.

Actual - what to do with a harvest assembled in the country or the ideas of home billets to extend the summer. Of course canned tomatoes For winter in banks - good way Save summer harvest vegetables.

Tomatoes in taste are combined with many products, spices and spices, and the presented recipes will help choose the most delicious recipe Canning tomatoes for the winter.

Canned tomatoes for the winter. Preparation of very tasty and sweet tomatoes

How nicely in winter to open a jar with tomatoes. With meat - most it. Sweet tomatoes for winter make easy.

Composition on a 3-liter jar:

Tomatoes - 2-2.5 kg
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Green celery - to taste
Bay leaf - 2 pcs.
Pepper scented peas - 2-3 pcs.
Pepper black peas - 5-7 pcs.
Sweet pepper - 1 pc.
Onions - 1 pc.
Garlic - 3-4 teeth
Gorky pepper - to taste

Cooking:


My tomatoes, we take the rejection of the average value. We prepare spices, dill, sweet pepper, onions, celery, garlic.


Preservation of tomatoes Stepgovoye

We put on the bottom of the banks pepper peas, pepper fragrant peas, bay leaf, greens, garlic, onion and pepper.


Fill the bank with tomatoes.


Pour boiling water and give a little cool. We merge the water in the pan. We add 2 tablespoons of salt to a 3-liter jar and 3 tablespoons of sugar. Boil and fill the marines of banks, not forgetting to add 0.5 glasses of vinegar (3 art. L.).



After the cans flooded with marinade, we ride the caps with a sealing machine. Wrap and put sweet tomatoes a little cool. Bon Appetit!

Preservation of tomatoes for the winter. Recipe for 1 liter jar

Composition on a 1 liter jar:
Tomatoes - 1 kg
Bay leaf - 3 pcs.
Salt - 1 tbsp. l.
Black peas pepper - 5 pcs.
Drinking water - 1 l
garlic - 3 slices
Greens - to taste

Cooking:



Choose small tomatoes. Tomatoes need to be well wash and choose about the same size without defects as possible.



Next, we prepare the brine. In the pan pouring a liter of water. When water boils, add spices and salt, the greenery to taste. The brine must bother 5-7 minutes. After that, you can pour it into banks.
We take pre-sterilized banks and covers.


We post on the bottom of the banks peeled three slices of garlic and bay leaf. After that we add tomatoes into the bank as much as fit in the bank. And on top of pour the resulting brine. Optionally, you can add one teaspoon of vinegar (70% solution).


Then roll banks and flip up the bottom. So you need to leave for the night.
You can store both in the refrigerator and in the usual closet. Successful billets. Bon Appetit!

Canned tomatoes for the winter. Delicious recipe with red currant

Composition for two 1.5 liter banks:
Tomatoes - 2 kg
Smorodine Red - 150 gr (on branches)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Carnation - 4 pcs.
Easy peas - 6 pcs.
Black Polka Dot - 6 pcs.
Garlic - 2 slices
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 h.
Water - 1.5 l

Cooking:




Tomatoes rinse in cold water. Red currant sprigs wash in cold water.
Sterilize banks and iron covers. Rinse currant leaves, dill, bay leaf. Clear garlic.



At the bottom of sterilized cans, lay black pepper, fragrant pepper, carnation, bay leaf, umbrellas of dill and black currant umbrellas.



Fill the can with tomatoes, between them-branches of currant.


Boil water and pour tomatoes boiling water, close the lids. Leave for 5 minutes.



Merge water from cans. For marinade in a merged water, add salt, sugar, bring to a boil. Pour marinade into banks.



Add to 1 h. 9% vinegar, roll banks, flip and bite.


Bon Appetit!

Marinated Green Tomatoes with mustard

Uncomplicated I. fast recipe Marinated green tomatoes.
Structure:
Tomatoes Green / "Milk" / Brown - 1 kg
Sugar - 3 tbsp. l.
Salt - 1 tsp.
Pepper black and red - 0.5 h. l.
Coriander - 1 tsp.
Mustard - 1 tsp.
garlic - from 2 to 5 polek
Vinegar 9% - 50 ml
Vegetable oil - 50 ml
greens

Cooking:



Choose not too large in size, green, brown or even dense red tomatoes. The so-called "dairy" tomatoes, which did not have time to acquire a red color, are obtained, but they will not be sour, since they have already moved into the middle stage of the maturity of the fetus.



Tomatoes are mixed, at the same time we carefully go through, we fold all that did not fit.


Now the remaining tomatoes must be cut into smooth quarters or 6-8 parts if the tomato is too large.



Suck in the middle of a bowl with tomatoes salt and sugar. Mix tomatoes in the sugar-salt mixture and wait a little while all the crystals dissolve.



Season tomatoes with spices, in our case, pepper burning red and freshly ground fragrant black and ground coriander. Select a set of spices / spices at your discretion.



We add to tomatoes the most intriguing ingredient is an acute mustard. She will perfectly complement their burning taste all spicy components, refresh the dish and make it a piquant. Mix.



I squeeze garlic, mix again.



Add any fresh greens. Mix with greens.



We pour into the tomato mass of vinegar and oil, mix completely.



We put the green tomatoes under the oppression per day and leave in the kitchen. Then we send to the refrigerator along with the marinade in the jar.


Bon Appetit!

Tomatoes for the winter in their own juice

Composition on 3 pcs. 700 g Banks:
Tomatoes Pan 2.5 L Sliced \u200b\u200bTomato
3 tbsp. l. salt
2 tbsp. l. Sahara

Cooking:

We rinse well and sterilize in a saucepan with water or in a microwave. We put the washed wet banks for three to four minutes at full power.



Next, we rinse tomatoes well, preferably a small diameter and the same in size.
We lay out tomatoes in banks.



The remaining tomatoes are cut by slices and put on the middle fire.



Tomatoes bring to a boil and cook for about 7-10 minutes. From bookmarks Tomato before boiling and end of cooking, the order is required for this volume.



The resulting mass is filled with a fine metal sieve.



Owned tomato juice We put on the fire again we boil, add salt and sugar. They can be added to taste, since someone loves tomatoes of the message, and someone on the contrary solon.



Tomatoes in banks pour the resulting juice and tightly close the lids, which are also pre-boiled. Either ride.

Initially, the recipe did not indicate the addition of vinegar, but in each jar pour 1/3 teaspoon.



Tomatoes store in the refrigerator. They are eaten very quickly, the juice is great in soups, the tumor itself is tattered by itself. Very tasty with roasted potatoes or just with bread. Bon Appetit!

Recipe of delicious workpiece: Tomatoes for the winter under the snow with garlic

At the time of home billers, the recipe for tomatoes with garlic "under the snow" for the winter is useful. To taste, they resemble tomatoes in own juicebecause the taste of vinegar and garlic does not feel at all.

Structure:
Tomatoes
Brine (by 1.5 liters of water):
100 g of sugar
1 tablespoon salt
1 tablespoon of vinegar (essences)
1 dessert garlic spoon for 1.5 liter cans of tomatoes
1 tablespoon of garlic on the 3-liter can

Cooking:


Banks and covers for marinated tomatoes with garlic sterilize. Tomatoes are clean, declined in pure banks, without any spices.


Banks with tomatoes are poured with boiling water, covered on top covers and stand 10 minutes. During this time, garlic is preparing.



Water from cans merges into a large pan, its volume needs to be measured and made from it brine for delicious marinated tomatoes, adding sugar and salt. This marinade is boiling and then vinegar is added.



Before pouring the tomatoes with boiling brine, in the banks placed garlic on the grater. Remains of garlic that can no longer grasp, squeeze the garlic cat. In addition to garlic, no other spices are used.


Tomatoes with garlic on this recipe pour boiling brine, tighten with metal covers.



Banks with tomatoes in garlic fill to turn over. "Tomatoes in the snow" for the winter should be defeated to complete cooling. Try and you cook the homemade "Tomatoes under the snow" with garlic on this recipe. Bon Appetit!

Canned tomatoes for the winter with Bulgarian pepper

Tomatoes are obtained very tasty and fragrant. Brine drink quickly. 4 liters of water grabs pour two 3 liter and one 2 liter banks.

Composition on one 3-liter jar:
Tomatoes
2 Bulgarian sweet peppers
bunch of dill (seeds)
2-3 grains of bitter pepper
1 Pepper Ogonek
1-2 carnations
3-4 laurel sheets
5 Zubkov garlic
1 Lukovitsa
Green Khrena
Khreno root
3-4 Cherry leaf
On 4 liters of water:
0.5 Salt glasses
1 cup of sugar
1 glass of vinegar 9%

Cooking:



All laid ingredients are well wash.



Greens crushing, clean garlic and onions.



In sterile banks fold the greens, garlic and onions. Placeing tomatoes, accommodate the Bulgarian pepper to place between them.



Banks pour boiling water. Give to stand 30 minutes. Then water to merge. Contact boil again, adding salt and sugar. Carefully pour vinegar.


Hot brine to pour tomatoes and roll with covers.
Pleasant winter evenings!

Canned tomatoes for the winter

Structure:
Tomatoes - full banks
Salt - 3 h. l.
Sugar sand - 4 tbsp. l.
Water - 1 l
Vinegar 9% - 1 tsp.
Polka dots fragrant - 1 pc.
Carnation - 1 pc.

Cooking:



We take selected tomatoes.


Sterilize banks. Metal mug with water, like water boiled, put the jar on the shoulders and wait for it completely. And so all banks. As soon as they are ready to put tomatoes in the banks. And covers pour boiling water.


Tomatoes are laid in full, as much as possible tight. Now we cook boiling water. As soon as the water boiled down all the banks. When the queue comes to the latter, the first one can already pour. In general, they should stand in boiling water 10 minutes.



Now cook brine. Calculation is 1 liter. Pour water in a saucepan. When it practically boiled sugar and salt. It will boil a few minutes.






Now there are brine over banks. Add carnation and pepper peas, vinegar. And close the banks.
At the exit, we get very tasty tomatoes. Bon Appetit!

Canned tomatoes for the winter-the most delicious recipe with grapes

Composition per bank (800-900 ml):
Salt - 1 tbsp. l. (without top)
Sugar - 2 tbsp. l.
Apple vinegar 6% - 1 tbsp. l.
Garlic - 1-2 teeth
Leek Shalot - 1 pc.
Sheet of grapes
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small beam
Sweet pepper - 0.5 pcs.
Tomatoes - how much will fit into the jar

Cooking:



At the bottom of clean banks lay the sheet of grapes, cut garlic and onions. Then cut the pen, you can add sharp.



We laure the bay leaf and dill.


Then tightly put tomatoes. We put the kettle to boil, this is if you have not many cans, if a lot, put a saucepan.


Will boiling water on the very top of the banks and closed the lid. Leave for 8-10 minutes.


Then the water in a saucepan, put on fire. Add salt and sugar. In the banks, Nallem Vinegar and cover the lid.



When the brine will boil, the tomatoes will fill the second time and rolling with the lids, turn up the bottom and cool.



Bon Appetit!

Marinated Tomatoes "Fingers Light"

No wonder this is the name of the recipe - the tomatoes are "Holds" have a completely exceptional taste and look very beautiful. This recipe will help you cook you delicious pickled tomatoes. Having tried in winter, these tomatoes from the cans and the loafs are hiding!

Composition on 5 cans with a capacity of 1 l:
Red tomatoes - 2-3 kg
Greens of dill - 1 beam
Parsley Greens - 1 Bunch
Garlic - 1 head
Onion - 100-150 g
Vegetable oil - 3 tbsp. l.
For marinade (on 3 liters of water):
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 cup
Black pepper - 5-6 pcs.
or fragrant pepper - 5-6 pcs.

Cooking:



Tomatoes thoroughly wash.



Leek clean and cut into rings.



Banks disappear over a boiling kettle or in the oven.



Greens are finely chop.



Clear garlic, large cloves cut.



At the bottom of laying a chopped greens, garlic, pour 3 tbsp. l. vegetable oil.



Then put tomatoes and rings of the bunch of onions. Lay down


And so as long as the entire bank is filled.


Prepare marinade for tomatoes. On 3 liters of water (about 3 three-liter banks): 3 tbsp. Salt spoons, 7 tbsp. Sugar spoons, fragrant pepper, bitter pepper, bay leaf.



All boil, then pour 1 cup of 9% vinegar. Not very hot marinade (about 70-80 degrees) Pour tomatoes in banks.



Put for 15 minutes sterilize. Then banks roll and flip up to cooling.

As a result, really, tomatoes are obtained - "Hold your fingers"! Bon Appetit!

Canned tomatoes for winter in banks

Composition on a 2 liter bank:

tomatoes
Chrena leaves
Currant leaves, cherries (on 2 liter bank - 3-4 pieces each)
Umbrella dill (2 liter bank - 2-3 pieces)
Garlic (2 liter bank - 5 teeth)
Carnation, pepper peas, fragrant pepper (on a 2 liter jar of each type seasoning 6-7 pieces)
For brine per 1 liter of water:
Salt - 1.5 tablespoons
Sugar - 3 tablespoons
Acetic acid 70% - 1 tsp.
On the 2-liter bank, there is an average of 1.2 liters of brine

Cooking:



For the preparation of canned tomato, we select the medium-sized ripening fruits, but not surpassed, so as not to fall apart at preservation. In addition to tomato, garlic and herbs will be required - dill branches, cherry leaves and currant and leaf of Khrena.


As well as carnation, pepper peas and fragrant pepper.
Tomatoes are thoroughly, we stick to the toothpick. Banks and covers sterilize over the ferry.



All seasonings and leaves are carefully mine, you can give boiling water.
Boil 2 pans: in one water, in another brine.


In sterilized banks lay the greens, seasonings, tomatoes, try not to throw, but carefully fold. All put in the passage, layers. Garlic cut in half.


Tomatoes are not up to the sorry itself, we leave a little space.


Fill with boiled water and withstand about 5-7 minutes. At this time, they prepare brines: add sugar and salt into boiling water. We put spoons without a hill, but of course sugar and salt in different manufacturers can be either sweeter or salt (the smallest that the sollee). Try taste. The brine must be more sweet than salty, but not shown, the droplet of salinity in it should be present.



We merge water from cans (not use it for brine, only for the first bay). Pour brine, top acetic acid. Spinning, turn over no big time.
The taste of tomato is amazing, moderately spicy, pleasant sour-sweet. The aroma of tomatoes give leaves, by the way than their more, the better. And the brine is just a song! The taste of the carnation is not felt at all, in general, the fragrance of all seasonings - magic! Successful blanks and pleasant appetite!

On a note
Each tomato, before departing to the bank, it is recommended to pierce with a toothpick or sterile needle in the fruit zone. This is done so that tomatoes are faster and better soaked with brine, as well as the tomatoes have less chances to burst in water.

Tomatoes canned with carrots and onions

Taste tomato is sweet, and vegetables give them a special fragrance. The vinegar in this recipe is very small, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and the fill also goes into business. The recipe is given to a 3 liter bank.

Structure low-headed tomatoes fast cooking on a 3 liter jar:
Tomatoes
Carrot - 2 pcs.
Onion - 2 pcs.
Garlic - 4 tooth.
Pepper Bulgarian - 1 pc.
Sugar (fill) - 3 tbsp. l.
Salt (fill) - 1 tbsp. l.
Vinegar (9% Pouring) - 1 tbsp. l.
Pepper fragrant
Black pepper

Cooking:



Carrots cut straw or grate on a Korean grater.


Onions cut into rings or half rings. Vegetables pour boiling water and close the lid for 10 minutes. This is necessary for the carrots well warmed up and everything cost without explosions. Write can then be used in the fill. Cut the bell pepper straw.


In a clean bank, fold the spices, then carrots, onions and bell peppers, and then how much tomatoes will enter. Pour everything with boiling water, cover with a lid and let stand 10 minutes. Then we drain the water into the pan, add salt and sugar there. We bring to a boil, remove from the fire, we pour vinegar.

And fill with brine tomatoes. We roll around with a lid, turn over and wrap up to cooling. Bon Appetit!

Winter billet Best grandmother's recipe

Structure:
On 4 glasses of well water:
Sugar sand - 1 cup
Salt - 2 h. L. (not iodined)
Pepper black peas is several. Goroshin
Cinnamon - a small piece (~ 1 cm) or chopping
Carnation - 3 - 4 Buton
Bay sheet - 1-2 per can
Acetic essence - 1 tsp. on a 3-liter bank

Cooking:
On 4 glasses of well water to put pepper peas, carnation, cinnamon, laurel, sugar and salt. Bring to boiling and dissolve sugar and salt, cool to warm state. Washing tomatoes decompose into clean banks, pour marinade and sterilize at the rate of:
1-liter bank - 7 minutes
2-liter - 10 minutes
3 liter - 15 minutes
At the last moment add acetic essence.

Roll Turn up with pockets before cooled. Bon Appetit!

I wish you successful blanks! Cook with pleasure! If you liked the article, and it turned out to be useful for you, share it in social networks. Buttons social networks There are at the top and bottom of the article. Thank you, go for new recipes on my blog more often.

Today, many refuse to make the long-standing tradition, in particular, tomatoes for the winter. Like, a jar of such a preservative can be bought in the supermarket, and it is not expensive. But the taste? After all, do not compare industrial recipes, where mainly the main ingredient vinegar, with homemade blanks. You will get such 1 or 3 liter, your jar with tomatoes, and you will not get away from it until all is empty.

Standard marinades have been whipped with a decent urokomin. I want something unusual and at the same time delicious. There will be such recipes - that your fingers are license.

Earlier on the site told and. The turn and tomatoes came, and this is no less tasty.

Baister!

Tomatoes for the winter in banks - without vinegar and sterilization

Tomatoes on this recipe are really obtained very tasty, such tasty that you will drink even a bridal. They are with a minimum amount of spices with a large amount of sugar, and instead of vinegar in the recipe uses citric acid.

It will take for the billet Tomato:

Tomatoes - quantity depends on the laying density and size. On average, 1.7 kg goes to the three-liter bank. If you spread over 1 liter banks, then approximately half a kilo on the bank.

From the spices we need:

  • Carnation is a mandatory spice.
  • Easy pepper, black peas.
  • Typically add fresh tarragon or tarhoon, with such spices tomatoes are obtained especially fragrant and tasty. Therefore, you have add, if not, just skip.

For marinade, you will need:

  • On 1 liter of water, a tablespoon of salt is needed, without a big slide. If possible, take the stone at how much such salt does not contain unnecessary additives.
  • Sugar, 1 liter of water - 5 tablespoons with a flood (yes, this is a decent amount, do not be scared).
  • Approximately one third of the teaspoon of citric acid.

Attention! These are all ingredients per 1 liter of water.

Blank for winter cans with tomatoes:

1. Banks must be pre-wash and dry. It is possible, of course and sterilize, although it is optional. That is, you can do without sterilization.

2. First, in banks, we lay the spices, in each jar I put two carnations of 2 peas of fragrant pepper and black pepper, the sprig of the Estradon.

3. Then put the tomatoes.

4. So that the skin of the tomato in the process of heat treatment did not burst, we make two cruciforms of the fork near the fruit.

5. Tomatoes are placed freely, banks fill not to the very top, preferably to the shoulders or slightly higher, to be a little free place from above.

6. Prepare the covers - pour them with steep boiling water and leave for 5-7 minutes.

7. Collected banks, very carefully poured with steep boiling water, cover with sterilized covers and leave for 10-15 minutes.

8. Then, we drag the water, measuring the volume (in order to know the proportions) and on this water we prepare marinade.

9. For each liter of water we put, as already mentioned, a tablespoon without a large salt slide, 5 tablespoons with a sapper's flooded and a third of a teaspoon of citric acid.

Example: It turned out two and a half liters of the fusion of water, so everything is multiplied by two and a half. Clear?

10. We put the marinade on fire and bring to a boil, after the start of boiling, the marinade is trying one or two minutes and of course follow the salt and sugar completely dissolved.

11. Hot marinade fill tomatoes in banks. Fill up to the top and tightly closed. It is possible for a route machine, you can screw caps that is in stock.

12. Radan banks immediately turn over and look so as not to proceed, we wrap and leave cool.

Congratulations, you have sunk tomatoes for the winter, super prescription. Ready! I really hope that such a method of conservation will definitely like it. Such tomatoes, like all winter billets, It is necessary to store in a cool room, but I think they will be stored at room temperature.

Canned tomatoes for the winter are very tasty and simple recipe with photos

We ride these tomatoes for the winter for more than ten years, many of our friends use the recipe. So, I highly recommend.

On the 3-liter bank, tomato will need:

The recipe for the marinade will be calculated on the three-liter bank. It is possible to use cans of different volumes. Then, just summarize the volume of cans and consider this recipe.

  • Tomatoes.
  • Black pepper - 3 peas.
  • Pepper fragrant -2 pea.
  • Carnation -1 thing.
  • Bay leaf -1 pcs.
  • Garlic - one teeth.
  • Acute pepper-harden pod.
  • Inflorescence of dill.
  • Stone salt -2 tablespoons.
  • Sugar sand - 3 tablespoons.
  • Lemon acid - 1 teaspoon.
  • or vinegar 9% - 3 tbsp. l.

The process of laying tomato in cans with conservation

1. I spread to the bottom of each can on the ring of acute peppers on the gear of garlic and a little dill.

2. Tomatoes, you need to wash well well. They are followed by spices to put in a jar.

In no case to put pressure and tamper, since they are very gentle.

3. Do not put anything else, not onions, not carrot. This method of preservation of tomato, exists, here in this form.

4. Completes the laying into the cans of sweet pepper slice and everything is ready.

5, banks are not sterilized, the covers must be quenched for the order.

6. Pour banks with cereal boiling water tomatoes, very carefully gradually, not sharply, so that the glass is accustomed to and the bank did not burst.

7. Cover the lid and leave almost complete cooling. When the banks were cooled, and you can safely hold them in your hand, we take open a slightly cover holding the contents of the jar and pour water into the pan. From the fusion of water, we will cook marinade.

Marine under canned tomatoes

The recipe for the marinade with us with the calculation of the three-liter bank. It is possible to use cans of different volumes. Then, just summarize the volume of cans and count on this recipe.

1. Throw so many spices into a pan as you managed to banks (see the list of ingredients).

2. Salt, sugar and lemonic acid We calculate according to the volume of the liquid fusion. Who has no citric acid you can add vinegar - one teaspoon of citric acid is three tablespoons of 5 percent vinegar.

3. The citric acid we will add when the water boiled. Gently introduce citric acid, the reaction went, everything is thoroughly interfere, until completely dissolved in bulk.

4. With this marinade fill banks, slowly so that the banks do not burst. Immediately rush the covers.

5. We turn over the bank and look to the covers anywhere without anything, and in such a position, send the jar into a warm place, we eat in the blanket.

6. We leave to the complete cooling, then you can put them in a cool place.

Tomatoes canned for the winter we are ready! We close this recipe for a long time, I think he will like it too.

Cherry tomatoes in jelly for the winter, like fresh - fingers license

Time of blanks, and I want to try, what's wrong with an unusually delicious recipe, which will be in the first place in your notebook of blanks. Here it is! Tomatoes for the winter in jelly.

We need:

  • Cherry Tomators - a whole kilogram;
  • black pepper and peas - 4 pieces;
  • inflorescence of dill;
  • bay sheet - two things;
  • onions - 0.5 kilograms;

Ingredients for marinade:

  • One and a half liters of water;
  • salt large - two tablespoons;
  • sugar sand - 100 grams;
  • gelatin in granules - 25 grams.

How to prepare cherry tomatoes in jelly for the winter:

This recipe, unfortunately implies to use the sterilization of cans. So I ask you to prepare them in advance.

The recipe is designed for 1 liter banks.

1. Let's start with onions, it must be cleaned accordingly and cut into thin rings.

2. It is necessary to pierce the tomatoes in several places with a wooden sap.

3. At the bottom of pre-prepared, already pre-sterilized cans, put spices, greens, onions and of course tomatoes.

We make marinade:

1. Gelatin in bulk in a bowl, pour it with one glass cold water, mix and leave approximately forty-fifty minutes.

2. In the water that remains, we take off the sugar and salt, put on fire and let it boil, go on the average fire. Gelatin, I already have to ravel and we add it to the boiling marinade.

3. Be sure to carefully stir the liquid to bring to a boil, and immediately turn off the flame. Boiling marinade is not necessary.

4. Pour marinade into cans with tomatoes. Cover with sterilized covers and put sterilize for 10 minutes. Then roll.

The total cooking time is approximately 1 h 10 minutes. Such tomatoes in jelly will delight and surprise your loved ones, our unusual taste and species. Delicious, already fingers license!

Marinated tomatoes with carrot tops - an unusual recipe for winter with vinegar

Immediately I warn you: the taste of the rootpode is well felt in the finished product! If you do not love the carrot itself, then the workpiece you can hardly like it. But it is very piquant and unusual.

What will need for pickling tomato for the winter

At 10 kg, the tomato must be washed and sterilized by the method of 1.5 liters adopted in the family of ten cans. Or calculate banks of another volume.

On the bottom to lay 3-4 twig carrot tops. Top to accommodate tightly flushed under running water tomatoes. If a barrel of one vegetable will be slightly looking out of the neck of the cans, nothing terrible. You can press it with a lid when clogging.

It is important! It is impossible to take greens dried or affected diseases. In conservation there are exclusively healthy and bright green tails.

Now it is necessary to take a large saucepan, pour five liters of water into it, boil and pour tomatoes. Immediately cover the cans with sterile covers. Leave for 20 minutes.

Meanwhile, you need to cook marinade.

Brine on tomatoes - Ingredients:

  • 5 liters of pure water (outstanding purchased in the store or passed through a special filter);
  • 350 ml of 9% vinegar;
  • 20 st. sugar spoons;
  • 5 tbsp. Salt spoons.

1. We use the same saucepan. You should pour water into it, pour salt and sugar, put on gas. Before boiling water to pour vinegar.

2. After 20 minutes. It is necessary to merge water from cans with tomatoes and tails into the sink, instead of pouring the tanks with marinade and immediately roll iron covers By ordering (for ordinary cans).

3. Closed banks should be turned over to the bottom up, install on the litter, cover the blanket and leave for a day until complete cooling.

4. then rearrange in the cellar or storage room, without forgetting to specify the date on the lid. I use the price tags for the smallest sizes for this purpose. From easy to remove both from the lid and from the glass of cylinders.

Drink on health!

Those who do not plan to make marinated tomatoes for the winter in such a large amount, representing the flow rate of the ingredients per 1 liter of water: 70 ml of vinegar; 4 tbsp. Sugar spoons; 1 tbsp. Spoon salt.

The marinade remaining in the saucepan can be stored in the refrigerator for several days, until the next stage of the blanks.

To calculate the exact amount of liquid required in a particular case, you need to know how much water is in a saucepan for the first time, without taking into account the residue. Warning, vinegar and solids are added to the volume brine.

Tomatoes for winter in tomato juice with garlic (video)

Immediately we can say that it is desirable for this recipe to buy good tomato juice. And if the tomato is enough. then they independently prepare such juice. There is no difficult here.

Billet and preserving Tomato for the winter - 5 delicious, proven recipes

Tomatoes for the winter - that's all 5 recipes for the preparation of delicious, homemade sillaments. Some of them are unusual, such as with carrot tops, and with the tomatoes with garlic in juice, is also peculiar. It is probably an amateur. But to be such, you need to try it all, first to do, well, eat.

I hope all recipes and each separately, will find their admirer. Share your recipes in the comments, I will be happy to take them to your kitchen.

All the best! Good luck and all the best!

Canned tomatoes - the best, most proven! Rootorinks and not very, with vinegar and without ... Save, come in handy!

  • 3 kg of tomatoes,
  • 200 g of greenery (dill, parsley, cherry leaf),
  • 1 Garlic Head,
  • 100 g of the sparkle onions.

Marinade:

  • 3 l water,
  • 2 st. Salt tanks,
  • 9 st. Sugar sugar,
  • 2-3 pcs. laurel sheet,
  • 3 pcs. peas pepper
  • 1 cup of 9% vinegar.

Cooking:

Tomatoes, wash. The bank to disappear, put a chopped greens, garlic on the bottom, pour 3 st. Supplies of vegetable oil, then put tomatoes, on them rings onions.

Marinade: boil the water with salt, sugar, pepper, laurel sheet, pour vinegar. Not very hot marinade pour tomatoes and sterilize 15 minutes. Banks roll.

2. "Drunk tomatoes"

Ingredients:

For marinada:

  • on 7 glasses of water:
  • 2 st. Salt tanks,
  • 4 st. Supplies of sugar,
  • 3 laurel leaves,
  • 2 cloves of garlic,
  • 10 black pepper peas
  • 5 pieces
  • 1 st. Composition of 9% vinegar,
  • chopping red pepper,
  • 1 tsp vodka.

Cooking:

  1. Red and brown solid tomatoes wash and put in a 3-liter jar.
  2. Prepare marinade and boiling to pour tomatoes.
  3. Cover with boiled covers and sterilize 15-20 minutes, then roll up and turning upside down, cool.

Banks are well stored even at room temperature. Tomatoes are very tasty and brine too.

3. Canned Tomatoes "Kuznetsovski"

In the 3-liter bank, rows to put tomatoes and 1 cut on 6 parts sweet Bulgarian pepper. No other seasonings add. Pour boiling water. To withstand under the lid before cooling 20 minutes. Then drain water into the pan, add to it (at the rate of one 3-liter bank) 150 g of sugar, 60 g of salts, 2 tbsp. Composition of 9% vinegar.

Bring the solution to a boil, pour to the banks to the top. Roll, not sterilizing. Cover the warm blanket. Leave before cooled. Tomatoes, prepared in such a way, sweet, tasty and very well stored.

4. "Spicy tomatoes"

In a sterilized 3-liter jar, we laid red tomatoes. Without everything!

Pour boiling water and leave to the preparation of marinade.

Preparing marinade:

By 1.5 liters of water, one tablespoon of salt, 100 g of sand (it will be half a cup). I bring marinade to boil. Marinade Zakipel - drain water from the jar. On top of tomatoes we put 1 tank with a top of grated garlic and pour boiling marinade. Vinegar can pour (1 teaspoon), and you can not pour. We ride, cover the blanket for the night.

5. Canned cherry tomatoes delicious

Tomatoes wash, the banks are sterilized, covers boil 5-10 minutes.

On the bottom of the liter can be put a bay leaf 3-5 cover, pepper black peas 5-6 pieces, garlic (1 teeth, chopped on 4 parts), Bulgarian pepper, as desired, chopped on 4 parts, and parsley twig.
Share tomatoes in the bank, pour boiling water for 5 minutes. Then water to merge into a saucepan, boil, add at the rate of 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar.

Pour tomatoes with marinade, roll, bite the blanket.

6. Mamina Tomatos

In the clean and dry 3-liter bank to lay red tomatoes (spinning each fork) and 1 Bulgarian piping, chopped by 4-6 poles.

Pour boiling water, withstand up to cooling 15-20 minutes.

Then drain the water into the pan, add to it (from the calculation of the 3-liter bank):

  • 150 g of sugar (5 tablespoons)
  • 60 g salts (2 tablespoons)
  • 2 tablespoons of 9% vinegar.

I bring the solution to a boil, pour to the banks to the top and roll, not sterilizing.

Cover the warm coat to full cooling.

7. Canned tomatoes without vinegar

Ingredients (based on the 3-liter bank):

  • 5 tbsp. l. Sugar with a slide,
  • 2 tbsp. l. Salt without a slide,
  • 1 teaspoon of citric acid,
  • pepper pepper
  • carnation,
  • cinnamon pieces.

Cooking:

Tomatoes put in the jar, pour pepper peas, carnations and cinnamon pieces - everything to taste, pour boiling water, give to cool, drain the water. To fall asleep salt, sugar and citric acid. Pour with boiling water and roll. Tomators are cooled and not sharp. Acid is not even felt. Very good for those who can not vinegar.

8. Canned one-day tomatoes "Dream"

They are made quickly, simply, and the result is amazing. Tomatoes are blanched, cleaned from the skin and stacked in a pan, then a layer of chopped dill is sprinkled on them and garlic is squeezed.

All this is filled with warm (slightly warmer room temperature) Salted water.

Proportions:

  • 1 kg of tomatoes,
  • 1 bunch of dill,
  • 7-8 cloves of garlic,
  • 1 liter of water,
  • 1 tablespoon with a small slide salt.

Tomatoes are ready in one day.

9. Canned Tomatoes in Georgian

To the bottom three-liter banks Put the chopped carrots, 2 pods of Bulgarian pepper, 3 small cloves of garlic, dill, parsley. We put tomatoes. We fill for 5 minutes with boiling water, we drain, add 100 g of sugar to water, 100 g of 9% vinegar, 1 tablespoon of salt, boil and pour tomatoes, roll.

10. Canned tomatoes with cabbage

Ingredients (on a 3-liter bank):

  • 1 tbsp. spoonful salt
  • 2 tbsp. Spoons of sugar
  • 50 ml of 9% vinegar
  • 2 Tablets Aspirin

Cooking:

Tomatoes shift in a bank with a chunk cabbage. Pour salt, sugar, vinegar - pour boiling water, add aspirin on top and roll over.

Turn over, wrap up to complete cooling. Quickly, beautiful, tasty. Try - you will not regret.

Bon Appetit!