Tomatoes without sterilization for the winter: preservation without unnecessary troubles and a way to make “tomato jam”

In the ranking of the most delicious vegetables, fragrant tomatoes occupy a leading position. They delight taste buds in both fresh and canned form. But not only gastronomic qualities make you stock up on red vegetables for the winter. Tomato is a storehouse of useful properties. It affects the body as follows:

• suppresses inflammatory processes;
• removes toxins;
• increases brain activity;
• stabilizes the nervous system;
• increases stress resistance;
• normalizes the reproductive system;
• normalizes blood pressure;
• improves blood quality;
• speeds up metabolism.

Raw material selection

Tasty and high-quality preservation is obtained only from high-quality raw materials. Therefore, the choice of tomatoes must be approached with particular responsibility.

Tips for summer residents ...

Having your own summer cottage is real luck. This makes it possible to enjoy the fruits grown by hand all summer, as well as make many preparations for the winter. If you like canned tomatoes, you should know that not all fruits are suitable for rolling. Breeders have developed special varieties for processing, which are distinguished by the following qualities:

• small size;
• oblong shape;
• thick peel;
• small seeds;
• high sugar content;
• good yield;
• simultaneous ripening;
• long storage.

The table shows the most popular varieties of tomatoes for canning. Select a separate bed or plot in the greenhouse under them.

Table - Varieties of tomatoes intended for canning

Grade	Characteristic	Fruit	Additionally
Baskak	- Medium early (109-115 days); - resistant to fusarium and verticillosis; - productivity 5 kg / m2	- 60-65 g; - red; - fleshy; - ovoid	- Grow on open ground; - 7-9 bushes per 1 m2
Hyperbola	- Early ripening (90-95 days); - yield 9.5 kg / m2	- 70-90 g; - red; - fleshy; - ovoid	7-9 bushes per 1 m2
F1 Yesenia	- Early ripening (85-90 days); - integrated disease resistance; - productivity 13-14 kg / m2	- 135-140 g; - dark red; - dense; - rounded	Grow in a greenhouse
F1 Semko	- Early ripening (87-93 days); - resistant to late blight and tobacco mosaic; - yield 9-10 kg / m2	- 65-80 g; - red; - fleshy; - flat round shape	- Grow on open ground; - 7-9 bushes per 1 m2
F1 Apollo	- Medium early (108 days); - integrated disease resistance; - yield 14 kg / m2	- 100 g; - red; - dense; - elongated elliptical shape	- Grow in a greenhouse; - 3-4 bushes per 1 m2
F1 Magnus	- Early ripening (60-65 days); - resistant to fusarium, verticillosis, nematodes, late blight; - yield 16 kg / m2	- 140-160 g; - deep red; - fleshy; - rounded flattened shape	- Grow in a greenhouse; - 7-9 bushes per 1 m2
The finish	- Late ripening (120-130 days); - resistant to verticillosis; - productivity 7 kg / m2	- 85-90 g; - bright red; - dense; - rounded	- Grow on open ground; - 7-9 bushes per 1 m2
San marzano	- Mid-season (110-115 days); - resistant to fusarium and verticillosis; - yield 6 kg / m2	- 75-100 g; - red; - dense; - elongated plum-shaped	Can't stand the heat
F1 Perseus	- Medium early (108-115 days); - resistant to alternariosis, TDC, fusariosis, anthracnose; - productivity 6-8 kg / m2	- 110-180 g; - red; - pachyderms; - flat round shape	7-9 bushes per 1 m2

... and for those who buy tomatoes at the store

The lack of a garden is not a reason to refuse home preservation. In the store and on the market, you can choose high-quality raw materials for delicious blanks. When buying tomatoes, rely on seven characteristics.

1. The size. Tomatoes should be small. Firstly, they are conveniently folded into a jar, and secondly, they can be eaten whole.
2. Peel. It must be dense so that the tomatoes in boiling water do not crack, crumple or turn into porridge.
3. Appearance. Fruits should be evenly colored, without spots and roughness.
4. Peduncle. It should be fresh, bright green. If it is dry, this means that the tomatoes were removed from the bush green, and they ripened already in the box. The absence of a stalk is an occasion to think about the quality of the goods.
5. Texture. Tomatoes should be tight. Too soft or too hard fruits are not suitable for canning.
6. The aroma. When you smell a tomato, you should smell a characteristic sweetish smell. If the fruit smells unpleasant or does not smell at all, good workpieces from them will not work.
7. Incision. At home, select two or three copies and cut them in half. If the cells are completely filled with juice with seeds, then the fruits are good. If there are voids, then the tomatoes have long been on the counter. It is not worth preserving them.

Tomato recipes without sterilization for the winter

Tomatoes are wonderful vegetables, they can be harvested in a variety of forms. One of the popular options for home cooking is canning without sterilization. This simple technology was so loved by the hostesses that they invented a lot of recipes.

Spicy

Features Tomatoes themselves are very tasty and fragrant. Nevertheless, they are very “fond” of spices that give vegetables a new flavor. In addition, thanks to them, tomatoes in jars without sterilization are stored much longer.

You will need (per liter jar):

• tomatoes (how much will fit);
• three sheets of horseradish;
• Bay leaf;
• two umbrellas of dried dill;
• three cloves of garlic;
• five cherry leaves;
• four peas of black pepper.

For marinade (per 1 liter of water):

• 100 g of sugar;
• 80 g of salt;
• a tablespoon of vinegar.

Step by step

1. Put spices and tomatoes in a jar.
2. Add bulk products to the water and boil until they are completely dispersed.
3. Pour the marinade over the tomatoes, and after a quarter of an hour drain and boil it again.
4. Refill the tomatoes with boiling liquid, add vinegar and roll up.

Halved

Features If you want the tomatoes to be well saturated with marinade and the taste of spices, cover the tomatoes with halves without sterilization. You will get a spicy appetizer with a unique aroma. It will be possible to start tasting in a week.

You will need (per liter jar):

• tomatoes (how much will fit);
• two onions;
• three peas of black pepper;
• six cloves of garlic;
• five bay leaves;
• two umbrellas of dried dill.

For marinade (per 1 liter of water):

• four tablespoons of vinegar;
• the same amount of vegetable oil;
• 150 g of sugar;
• 120 g of salt.

Step by step

1. Cut the washed tomatoes into halves (large copies can be smaller).
2. Chop the onion in half rings.
3. Cut the garlic into thin slices.
4. Place spices on the bottom of the glass bowl. Place tomatoes mixed with onions on top.
5. Boil water with bulk ingredients and heat until dissolved.
6. Add oil and vinegar to the boiling liquid, pour into jars and roll up.

In own juice

Features The technology for preparing blanks in their own juice allows you to maximize the taste and useful properties of tomatoes. In addition, such a blank can be called "two in one." Opening the jar, you will get not only a fragrant snack, but also a rich tomato sauce.

You will need (per liter jar):

• small dense tomatoes (how much will fit);
• 2 kg of tomatoes for juice (you can take large, ripened);
• two bay leaves;
• six peas of black pepper;
• three inflorescences of cloves;
• 25 g of sugar;
• 60 g of salt;
• third of a glass of vinegar.

Step by step

1. Fill the jars with small, tight tomatoes.
2. From large overripe fruits, prepare tomato juice.
3. Boil the juice with spices and bulk ingredients, then fill them with the cans.
4. Pour the juice back into the pan, boil again and boil for five minutes.
5. Add vinegar.
6. Pour the tomatoes again with boiling tomato and clog.

Brown

Features Not always the fruits have time to ripen to the end of the warm season. But this does not mean that the crop is hopelessly lost. Brown tomatoes without sterilization for the winter are very original in taste.

You will need (per liter jar):

• brown tomatoes (how much will fit);
• four cloves of garlic;
• half hot pepper.

For marinade (per 1 liter of water):

• 25 g of sugar;
• 30 g of salt;
• two bay leaves;
• half a teaspoon of coriander;
• a tablespoon of vinegar.

Step by step

1. Fill a glass container with fruits mixed with spices.
2. Pour boiling water for ten minutes, and then drain.
3. Dissolve salt and sugar in water. Add bay leaf and coriander. Boil the marinade and cook for five minutes.
4. Add vinegar to the liquid and pour into jars of tomatoes. Roll up.

With plums

Features Canned tomatoes with plums without sterilization for the winter - an unusual recipe. The taste of the workpiece is specific. Plum gives the marinade its sweetness and absorbs salt, acid and pungency. If you do not fully understand what the result will be, do not cook a lot of tomatoes with plums. First, roll a couple of cans to appreciate the taste.

You will need (per liter jar):

• tomatoes (to fill two-thirds of the volume of the jar);
• plum Hungarian (to fill the third part of the can);
• six cloves of garlic;
• six peas of black pepper.

For marinade (per 1 liter of water):

• four tablespoons of vinegar;
• 120 g of salt;
• 50 g of sugar;
• two tablespoons of vegetable oil.

Step by step

1. At the bottom of the sterilized jars, put chopped garlic with pepper and a layer of tomatoes.
2. Pitted plums follow.
3. The remaining space is filled with tomatoes.
4. Pour boiling water over the workpiece for 20 minutes, and then drain.
5. Boil water with bulk additives. Continue to heat until dissolved.
6. Turn off the heat, add vinegar and oil to the marinade.
7. Drain the can and pour the marinade instead. Roll up.

Kuban

Features Kuban harvesting is a delicious salad based on tomatoes and cabbage. Fragrant assorted vegetables will immerse you in warm summer memories in the middle of a frosty winter.

You will need:

• 1 kg of tomatoes;
• 1 kg of white cabbage;
• 500 g of bell pepper;
• 500 g of cucumbers;
• one hot pepper;
• 60 g of salt;
• 75 g of sugar;
• three bay leaves;
• ten peas of black pepper;
• a glass of vegetable oil;
• half a glass of vinegar.

Step by step

1. Cut tomatoes and cucumbers into slices, and pepper - into strips. Grate the carrots and chop the cabbage finely.
2. Combine the vegetables with all the other ingredients and leave for a couple of hours so that they are marinated and let the juice go.
3. Place the pan with the workpiece on medium heat. When the liquid boils, continue to cook the salad for another 20 minutes.
4. Arrange the salad in sterilized jars and roll it up.

With gelatin

Features Fans of experiments should definitely close the tomatoes in gelatin. The appetizer will not only be delicious, but also beautiful. It will not be possible to drink the brine, but eat it like jelly.

You will need (per liter jar):

• small tomatoes (how much will fit);
• bell pepper;
• three cloves of garlic;
• four bay leaves;
• five peas of allspice.

For marinade (per 1 liter of water):

• 30 g of salt;
• 80 g of sugar;
• 25 g of gelatin;
• three tablespoons of vinegar.

Step by step

1. Put tomatoes in a jar mixed with spices and straws.
2. Pour boiling water over the workpiece, and after a quarter of an hour drain the liquid.
3. Boil water, add salt and sugar and cook for seven minutes.
4. Turn off the burner, pour the gelatin into the pan and stir until all the grains have dissolved.
5. Add vinegar to the fruit, fill the void with a sweet-salty marinade and cork.

Vinegar Free Billets

Not everyone can afford to enjoy a fragrant homemade preservation. In diseases of the gastrointestinal tract, vinegar, which is part of the blanks, is categorically contraindicated. But tomatoes without sterilization for the winter can be prepared without vinegar. It will be replaced by natural fruit acid.

With apples

Features Tomatoes and apples are a classic combination. Typically, this set of products is used to make ketchups. And apples can also be used as a preservative when harvesting whole tomatoes. This aromatic additive will eliminate vinegar.

You will need (per liter jar):

• tomatoes (how much will fit);
• apple (sour variety).

For marinade (per 1 liter of water):

• 50 g of salt;
• as much sugar;
• Bay leaf;
• five peas of black pepper.

Step by step

1. Peel the apple, cut it into eight slices and lay on the bottom of the sterilized jar.
2. The remaining space of the container is filled with tomatoes.
3. Pour the workpiece with boiling water, and after ten minutes drain the liquid.
4. Spice and bulk ingredients into boiling water.
5. Boil the marinade for a couple of minutes and pour into a jar. It is important that the spices are also in the container. Roll up.

With cherry plum

Features Harvesting of tomatoes with cherry plum is fragrant and piquant. Pronounced spiciness and moderate acidity are present in this unusual snack. Gastronomic value is not only tomatoes, but also an additional ingredient - cherry plum. Salted fruits go well with meat dishes.

You will need (per liter jar):

• tomatoes (how much will fit);
• 100 g cherry plum;
• dried dill umbrella;
• two cloves of garlic;
• two cherry leaves;
• horseradish leaf;
• carnation inflorescence;
• Bay leaf;
• five peas of black pepper.

For marinade (per 1 liter of water):

• 100 g of sugar;
• 60 g of salt.

Step by step

1. Place spices on the bottom of the sterilized jar.
2. Fill the remaining space with tomatoes, alternating them with cherry plum.It is not necessary to take out the last bone.
3. Pour boiling water over the workpiece twice for 15 minutes.
4. Boil water and add bulk ingredients. When they dissolve, fill the marinade in a jar and roll up.

In currant juice

Features Currant juice is a great base for home preservation. Its sweet and sour taste is in perfect harmony with the aroma of tomatoes. And such a preparation is very useful during a period when colds are rampant.

You will need (per liter jar):

• tomatoes (how much will fit);
• 30 g of dried tarragon;
• as much dried lemon balm.

For marinade (per 1 liter of water):

• one and a half glasses of red currant juice;
• 50 g of salt;
• as much sugar.

Step by step

1. Place dried herbs at the bottom of the sterilized jar.
2. Dip the tomatoes alternately in boiling water for half a minute, and then send them to the jar.
3. Combine all the components of the marinade, bring to a boil and pour into a jar.
4. After five minutes, drain and boil the liquid again. Pour into a jar.
5. After five minutes, do this manipulation again and roll up the jar.

With gooseberries

Features Sour gooseberry is very useful for the general condition of the body and strengthening its protective barriers. But not everyone loves it fresh. More often berries can be found in conservation. And not only in sweet, but also in pickles.

You will need (per liter jar):

• tomatoes (how much will fit);
• green gooseberries (two times less vegetables).

For marinade (per 1 liter of water):

• 50 g of salt;
• as much sugar.

Step by step

1. Pierce each gooseberry with a toothpick.
2. Pour boiling water over the tomatoes and put them in sterilized jars mixed with gooseberries.
3. Boil water with bulk ingredients until they dissolve. Fill the jar.
4. After five minutes, drain the marinade and boil again. Fill the jar again for five minutes.
5. The third time after the marinade is in the jar, roll it up.

In apple juice

Features Tomatoes with onions without sterilization for the winter can be closed in apple juice. It will turn out a fragrant and healthy snack with a pleasant natural taste. And tomatoes, and onions, and apple marinade - all the contents of the jar will delight gourmets.

You will need (per liter jar):

• tomatoes (how much will fit);
• three onions.

For marinade (per 1 liter of water):

• 0.5 l of apple juice;
• 30 g of salt;
• 30 g of sugar.

Step by step

1. Chop the onion in half rings.
2. Each tomato is immersed in boiling water for 30 seconds and transferred to a sterilized jar, intercalated with onions.
3. Boil juice with bulk ingredients until crystals are dissolved.
4. Pour the marinade into the jar and roll it up.

Dessert

Features Fans of experiments should prepare dessert tomatoes without sterilization for the winter. Surprise your household with "tomato jam."

You will need:

• 1 kg of small dense tomatoes (you can ripen);
• 100 g of walnut kernels;
• 200 g of sugar;
• 0.5 l of water.

Step by step

1. Cut off the caps from the tomatoes on the side opposite the stem.
2. Free the fruits from the seeds and stuff with crushed nuts.
3. From thick water and sugar, cook a thick syrup and fill it with a blank for eight hours.
4. Put the pan with the future jam on the fire and heat at medium power for about an hour.
5. Transfer tomatoes into sterile jars. Fill the free space with hot syrup and roll up.

Container pretreatment

Even if the outward appearance of the jar looks perfectly clean, many microorganisms live on its walls, which can cause damage to canned food. To neutralize them, it is not enough to wash the jars with detergent, soda or mustard.Therefore, sterilization is indispensable. Before laying the blanks in glass containers, it must be processed in one of the available ways.

For a couple

1. Pour water into a saucepan and set on fire.
2. On top of the pan, install a metal sieve, dumplings or wire rack from the oven.
3. When the water boils, place the cans on the stopper with the neck down.
4. It takes 15 minutes to process the container.
5. When the condensate deposited on the inner walls of the can starts to drain down, remove it from the stopper and place it on a towel or cloth.

In water

1. At the bottom of the pan, lay a wooden board, dumplings or lay a towel.
2. Install the cans and fill them with water so that the containers are completely covered.
3. Turn on the burner at high power and wait until the liquid boils.
4. From this moment, sterilization begins, which lasts 15 minutes.
5. Without waiting for the water to cool, remove the cans from the pan and place them on a clean towel with the neck down.

In the oven

1. Place the cans upside down on the wire rack.
2. Turn on the oven at 150 ° C.
3. Sterilize the jars for 15 minutes.
4. Turn off the burner, let the oven cool down to at least 80 ° C, and only then take out the cans.

In the microwave

1. Pour 2 cm of water into the bottom of the cans.
2. Put the cans in the oven. It is important that they do not touch each other.
3. Turn on the microwave for three minutes at 800 watts.
4. During this time, the water should boil. This means that the cans are ready for rolling.

Researchers concluded that tomatoes help cleanse the body of nicotine and other harmful substances that enter the body with tobacco smoke. This applies not only to direct but also passive smokers. Learn a simple recipe for tomatoes without sterilization, so that a tasty and healthy vegetable is on your table all year round.

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