Salting tomato for the winter the most delicious tomatoes with onions

Tomato is rightfully considered the "king" of winter harvesting. At the height of the tomato season, work is in full swing in most cuisines: they process tomatoes brought from the dacha, purchased on the market or from acquaintances directly “from the garden”. Spices of their own preparation in terms of taste significantly "overtake" store preservation. Such a homemade traditional addition to any dish is not only tasty, but also healthy.

The glory of Tomatl: what you need to know about the product

The world recognized tomatoes earlier than potatoes, corn and peppers. All of them are the indigenous inhabitants of South and Central America. Even in the prehistoric era, the Indians began to grow "tomato", which in their language meant "large berry." Eating the fruits of the plant, they were surprised at its property of an aphrodisiac, the refreshing and rejuvenating effect on the body. In parallel, tomatoes were considered poisonous throughout the world. Tomatoes reached Europe only in the 16th century. They owe their modern name to Italians. “Pomo d’oro” is translated from Italian as “golden apple”. However, in many countries to this day, a tomato is called as the Aztecs called it - tomato.

Benefit

Tomatoes are the source of all sorts of "utilities." This diet, low-calorie product (18 kcal per 100 g) boasts a rich vitamin and mineral composition. Champions in the presence of useful substances - tomatoes of red and bright orange, "tangerine" color. Fresh tomatoes contain:

• water - in ripe tomatoes, its share is 93%;
• glucose - the main nutrient for all body cells;
• fructose - it normalizes blood sugar, strengthens the immune system;
• fiber - its presence is beneficial for the functioning of the digestive tract, bowel cleansing;
• pectin - dietary fiber, capable of absorbing toxic substances and removing them from the body, maintain bacteriological balance;
• natural hormones cortisones - they stimulate metabolic processes;
• minerals - potassium, iron, copper, magnesium, cobalt, calcium, zinc, phosphorus;
• lycopene - pigment component, which is the most effective natural antioxidant;
• anthocyanins - plant pigments with the function of protecting body cells from destruction;
• saponins - stimulate the intensive production of sex hormones;
• acid - folic, glycolic, oxalic, lemon, apple, amber, coffee, stearic, affecting all body functions;
• phytosterols - in the human body they neutralize cholesterol;
• vitamins - A, C, E, K, PP, B2, B6, B4.

By the amount of vitamin C, tomatoes are not inferior to citrus fruits. One tomato provides the body with half the daily norm of ascorbic acid, which maintains immunity during periods of a surge in influenza and SARS.

Lycopene is a unique substance. It slows down the aging of the body and prevents oncological diseases (especially melanoma and prostate cancer). Effective in the prevention of atherosclerosis, cardiovascular pathologies, diseases of the visual apparatus.

Contraindications

Nutritious, juicy fruits are not always beneficial. For many years, it was believed that due to the high content of oxalic acid, tomatoes are harmful with stones in the gall bladder and problems of the musculoskeletal system. In fact, oxalic acid in potatoes is ten times more. But excessive tomato “enthusiasm” can provoke:

• allergic reactions;
• complicated course of cholelithiasis;
• bouts of gout;
• exacerbation of cholecystitis.

The ideal tomato for winter preservation ...

Tomatoes canned whole and sliced. Preference is given to small fruits: round, like cherries, or vice versa, elongated-oval (plum-like or pear-shaped), which is rational when filling cans of small volume. Before the culinary procedure, tomatoes are sure to have face control.

• Maturity. We choose without a stalk, the color should be uniform, uniform, saturated, without greens (overripe tomato is not suitable because of the increased juiciness).
• Colour. It can be completely different: light yellow, orange, lemon, dark red, purple or almost black.
• Smell. The characteristic "tomato", without unpleasant additional aromas.
• The "correct" form. Growths on the surface, obvious asymmetry, fused tomatoes - these are signs of a mutation, cultivation on top dressing and hormonal fertilizers.
• Skin. Elastic, resistant to cracking, without defects (dark spots, white dots, cracks, rot) speaks of healthy vegetables.
• Content. The pulp is fleshy, dense, not fibrous. The seed chambers are small, and the seeds are small.

Grade Classification

The modern biological diversity of tomatoes is impressive: thanks to the "excitement" of breeders, there are currently over 2 thousand varieties of tomatoes. A guarantee of the good taste of canned tomatoes and their long shelf life is the right choice of variety, since not all tomatoes are suitable for these purposes. By variety, tomatoes are divided into five groups.

1. Salad. Grown for consumption fresh, they include all large-fruited species.
2. Dessert. These are small-fruited cherry-type tomatoes.
3. Salting. Varieties with a high concentration of sugar.
4. For conservation. Suitable for various marinade formulations.
5. Sauce. Designed for homemade snacks, ketchups.

... and what are the secrets of successful procurement

To create home stocks, to get a good taste of tomatoes closed in cans and their reliable “wintering”, you need to follow the recipe, know how to properly prepare the products and “roll up” the cans. Do not ignore the following actions.

• Thorough washing. All products are washed well under running water. If the vegetables are too contaminated, it is better to “soak” them so that the original dirt comes off, and only then thoroughly wash them under running water, preferably with a brush. Wash greens in a large bowl with cold water, changing it several times. After that, they are washed under the tap.
• Drying out. It is recommended to wait for water from clean vegetables to glass.
• Punctures. To prevent the fruits from cracking after contact with hot liquid, carefully pierce the skin in the area of ​​the stalk with a wooden toothpick before putting tomatoes in a jar two to three times.
• Sterilization of cans and lids. Sterilize jars previously washed with baking soda by any method - in the microwave, in the oven or on the stove. Most often sterilized by steam: cover the pan with a wire rack, a flat sieve or a sterilizer for cans (around with an opening for the neck of the can). Banks are left over boiling water for five to ten minutes. Lids are also sterilized by "boiling" them in water for five minutes.
• Sealing. After seaming, the jars must be turned over to check the tightness of the lids. "Upside down" they must stand for at least a day. Check if the cans are wet.
• Thermal insulation. By wrapping preservation in a blanket or plaid, you reduce the risk that fermentation will appear in the jar and the tomatoes will “explode” over time. Covered banks stand to cool completely.
• Storage. A cellar or basement is the most suitable and long-term (up to two years) option for storing homemade blanks. In an ordinary apartment for these purposes, it is convenient to adapt the racks in the pantries. But with this storage method, stock up on conservation for one winter. It is not worthwhile to use hinged shelves or not glazed, not insulated loggias and balconies for arranging bins.

Sweet tomatoes for the winter: recipes favorites ...

The first "tomato" recipes appeared in Spain, back in 1692. Today, there are a lot of ways to preserve tomatoes, and their secrets are inherited in families. Salting recipes for sweet tomatoes for the winter is a special topic. A great option for those who are contraindicated in spicy, very salty or sour foods. It turns out a real overeating, and tomato pickle can claim the title of an independent drink. Among the popular recipes you can find your own taste in a practical way.

"Grandmothers"

Description. This conservative, proven recipe is listed under No. 1 in old notebooks. Sweet tomatoes with vinegar contain a minimal set of ingredients, however, for the winter such an appetizing twist is very appropriate. Portioning is calculated on a can of 3 l.

Composition:

• 30-35 pieces of red tomatoes (about 2 kg);
• garlic cloves - five;
• green bunch of dill;
• water - 1.5 l;
• salt - 30 g or a tablespoon;
• sugar - 100 g or four tablespoons;
• 9% vinegar - one and a half large spoons;
• three peas of allspice and black pepper;
• no more than three bay leaves.

Preservation Stages

1. Prepare the tomatoes, chop large slices of garlic in half.
2. In a glass bowl, throw in half the norm of garlic and dill.
3. Fill the jar with red tomatoes. You do not need to tamper too much.
4. Boil the water for pickling.
5. Throw in pepper, the rest of the greens, garlic.
6. Aromatic boiling water pour tomatoes.
7. Covering with a sterilized tin lid, leave for half an hour.
8. Salt the brine and boil it again with the norm of salt and sugar.
9. Remove from the stove, introduce vinegar into the marinade (many natural preservatives are poured directly into the jar).
10. Add the finished fill to the vegetables.
11. After spinning, turn the jar upside down.
12. We warm up the preservation under the covers for about a day.
13. We take out the cooled spin for storage.

Under the garlic "snow"

Description. Tomatoes owe their “snowy” appearance to detailed garlic and mustard seeds. The sweet taste of tomatoes is successfully complemented by an invigorating garlic and fragrant mustard aroma. For preservation, we take medium-sized fruits. In cans up to 2 liters, it is more convenient to cover cherry tomatoes.

Composition:

• approximately 2 kg of red tomatoes;
• chopped garlic - three teaspoons;
• pepper (allspice) - six peas;
• French mustard seeds - 1.5 teaspoons;
• 9% vinegar - four tablespoons;
• water - 1.5 l;
• granulated sugar - six to eight tablespoons;
• table salt - three tablespoons.

Preservation Stages

1. We'll send the tomatoes pierced with a wooden toothpick to a jar. Full fill.
2. Add pepper peas.
3. Pour boiling water.
4. Under the lid we hold for about half an hour.
5. Add the liquid.
6. Add garlic, mustard seeds, vinegar.
7. Pour boiled marinade with the indicated amount of salt and granulated sugar.
8. Roll up the jar.
9. Let’s cool the twist under the coverlet in an inverted form.
10. Take out for storage.

With onion

Description. In the host "arsenal" the recipe for sweet tomatoes with onions for the winter occupies a special place. It’s hard to tear yourself away from such tomatoes. Despite the need for sterilization, you won’t have to bother for a long time. The quantitative composition of the recipe involves the use of jars with a capacity of 3 liters.

Composition:

• ripe tomatoes - 2 kg;
• greens - along a bunch of traditional herbs;
• three onions;
• several garlic cloves;
• vegetable oil (odorless) - a couple of tablespoons;
• water - one and a half liters;
• 9% vinegar - a quarter cup;
• sugar - four tablespoons;
• table salt - 1.5 tablespoons;
• leaves of a parsley - two pieces;
• black pepper - three to four peas.

Preservation Stages

1. Prepare tomatoes, herbs, onions and cut into rings.
2. We chop the herbs with a knife, divide the garlic into halves.
3. Add sunflower oil, herbs and garlic to the jar.
4. Fruits of tomatoes and onion "circles" we put in layers.
5. To get the marinade, in water we combine salt, sugar, spices.
6. Bring to a boil, then pour vinegar.
7. Cooled to 70ºC with marinade, fill the jar.
8. Sterilize for 15 minutes.
9. Pickled tomatoes securely rolled with a key, turn over.
10. We hold it under a "fur coat" until it cools.
11. Transfer to storage.

... and applicants for originality

The hostess, proceeding to conservation, seeks to give the tomatoes an original taste, without sacrificing their presentable appearance. Often, it is recipes with a twist that become culinary legends.

With marigolds

Description. A simple, original recipe for those who are not afraid of culinary experiments and love tomatoes with a piquantly sweet, slightly fruity taste. A freshly picked blooming bud of the beloved black-browed man replaces the usual set of seasonings for preservation. In addition to the classic salt, sugar and vinegar, there are no more spices in the recipe. Close one jar for the sample, but as the reviews “assure”, it is better to immediately make more blanks. Components are indicated per liter can volume.

Composition:

• tomatoes - 700 g;
• marigold flower bud;
• sugar - one and a half tablespoons;
• salt - one tablespoon;
• 9% of vinegar is the same;
• water - 0.5-0.7 l.

Preservation Stages

1. Wash small, approximately the same tomatoes.
2. Fill the jar with red fruits.
3. Put a smelling flower (yellow, orange or reddish brown).
4. Add salt, sugar, vinegar to the container.
5. Pour the ingredients with cold water, cover with a lid.
6. Cover the bottom of the pan with a kitchen towel folded in several layers. Put the filled jar and pour cold or slightly warm water to its “shoulders”. The temperature inside and outside the jar should be approximately the same: with a large difference, the glass will burst.
7. Wait for the water to boil in the pan.
8. Reduce the fire to prevent violent "bubbling" and water entering the brine.
9. We sterilize the workpiece for 15-20 minutes.
10. Sunset.
11. Turn over, wrap up.
12. We’ll take it to the cellar or pantry in a day. Tomatoes with marigolds are perfectly stored in the apartment.

With unripe grapes

Description. Unripe grapes in the recipe serve as a preservative. Tomatoes in such an exquisite marinade conquer with their sweet-sour, original taste. They are served on the table along with grapes - no less tasty than the main ingredient. The recipe list is for 3 liter cans.

Composition:

• 1.5 kg of small tomatoes, ideally - cherry;
• a small bunch of green dill;
• garlic - a pair of teeth;
• a large green bunch of unripe grapes;
• marinade components: per liter of water - sugar (two to three tablespoons), salt - a tablespoon without a slide.

Preservation Stages

1. We sterilize the "inventory".
2. Wash, dry products.
3. We cut the bunch of grapes with scissors into small twigs to save space in the bank.
4. At the bottom we put greens, garlic (can be cut).
5. Lay out the tomatoes, alternating them evenly with green grapes.
6. Pour the filled cans with boiling water.
7. Cover with a lid for half an hour until partially cooled.
8. Prepare the marinade: add salt and sugar to boiling water, stir.
9. Salt the cooled liquid from the cans (it will not come in handy).
10. Fill the cans with brine, roll up.
11. Turn the spins upside down, insulate with an old blanket, after a day we remove them in a suitable place.

With blue grapes

Description. The most “sweet” tomato recipe for the winter is tomatoes with blue grapes in a sweet fill (a bright artistic composition is obtained in the jar). Tomatoes and grapes are served on the table as two separate snacks. Visually, the second ingredient is often mistaken for olives. The recipe is designed for a three-liter jar.

Composition:

• 1 kg of medium-sized tomatoes (but not “cream”);
• as much blue grapes;
• fresh dill - two or three inflorescences;
• a couple of horseradish leaves;
• four bay leaves;
• five to seven peas of black pepper;
• water - a liter and a half;
• sugar - four tablespoons;
• salt and vinegar - a couple of tablespoons of each component;
• six tablespoons of sunflower oil (refined).

Preservation Stages

1. In the bank we’ll drop horseradish, dill.
2. Separate grape berries from bunches.
3. Tomatoes alternate with grapes while laying in a jar.
4. Pour boiling water over the contents, cover with a metal lid. 15-20 minutes is enough for hot water to be “enriched” with aroma and color.
5. Add salt to the pan and add the marinade components: spices, vinegar, salt, sugar, butter. Bring to a boil (without strong boiling).
6. Pour the boiling marinade into the jar and immediately twist.
7. After the banks naturally cool, under a thick blanket, transfer it to storage.

With apples

Description. Sweet tomatoes with a piquant, refreshing apple taste feel like from an oak barrel, and not from a regular can. The "brilliant" is obtained and brine. It is used as a standalone drink, and will also be a good basis for the sauce. If desired, the emptiness in the jar can be filled with slices of peeled apples. The recipe lists the components based on the 1.5 liter capacity.

Composition:

• 700-800 g of red tomatoes;
• 2-3 kg of sweet and sour apples;
• a couple of sprigs of green dill;
• a couple of horseradish leaves;
• two leaves of cherry and black currant;
• four peas of black pepper;
• clove of garlic;
• salt - a tablespoon without a slide;
• sugar to taste.

Preservation Stages

1. Send horseradish, dill, fruit leaves, tomatoes to the jar.
2. We’ll “protect” the top tomato row from thermal “stress” with a currant leaf, carefully pour boiling water.
3. Covering it, wait 10-15 minutes.
4. Pass apples through the juicer (from 3 kg it turns out about a liter of juice).
5. Pour the water from the can into the sink.
6. Removing the foam, wait for the boiling freshly squeezed apple juice. If not enough sweets, add sugar to taste.
7. Boil the juice with garlic, salt, pepper grains for five minutes on low heat.
8. Pour tomatoes with a hot pickle, roll up a jar.
9. The next morning we’ll take out the apple tomatoes for storage.

Slices

Description. Being engaged in harvesting, the hostess wants to make a substantial tomato stock, able to diversify the winter menu. Sometimes familiar pickled tomatoes “get fed up”. To prevent this, roll some of the slices of tomatoes together with rings of bell pepper. For this recipe, you can take substandard fruits. Proportions are given for a three-liter jar.

Composition:

• tomatoes - up to 3 kg;
• two to three bell peppers;
• onion - one large;
• half a glass of sugar;
• one and a half tablespoons of salt;
• a similar amount of vinegar;
• water - 1.5 l;
• two cloves of garlic;
• bay leaf - no more than three pieces;
• several green sprigs of dill and parsley.

Preservation Stages

1. Washed tomatoes cut into pieces. Fruits are smaller - in half.
2. We cut the rings with sweet pepper and onion.
3. In sterile jars we put all the spices, on top - rings of pepper.
4. Next, add the tomato slices, layering them with onion rings.
5. Boil water with sugar and salt for the marinade.
6. Pour vinegar into a jar, followed by a hot marinade.
7. Cover with a lid, sterilize the container with its contents for 15 minutes.
8. Sunset.
9. Cooled tomato slices we take out for storage.

"Sun" in the bank

Description. For the winter, yellow sweet pickled tomatoes look colorful and original on the table. Still “fun” look “sunny” tomatoes in combination with multi-colored strips of bell pepper. Yellow tomatoes have a slightly different taste than red ones, and if you want to add a spicy piquant to a sweet appetizer, chili peppers are added to the marinade. Instead of traditional greens, you can put basil or celery in a jar, this will add new flavor notes. Another feature of the recipe is the replacement of vinegar with lemon.

Composition:

• about 2 kg of small tomatoes;
• three to four sweet peppers;
• two or three sheets of horseradish, blackcurrant, oak;
• several dried dill umbrellas;
• a sprig of parsley;
• up to five grains of pepper (black);
• four garlic cloves;
• a third of a teaspoon of “lemons”;
• to prepare the marinade: 1.5 liters of water, one and a half tablespoons of salt, eight to ten tablespoons of sugar.

Preservation Stages

1. At the bottom of the jar we add leaves, garlic, parsley, black pepper.
2. Lay layers of tomatoes and peppers, cut into strips or large slices.
3. We alternate vegetable ingredients right down to the neck of the jar.
4. Pour the tomatoes for 15 minutes with boiling water, cover with a lid.
5. Boil the marinade for five minutes (with salt, sugar, dill inflorescences).
6. Drain the water, pour citric acid into the jar.
7. Pour boiling brine.
8. Cover, sterilize for ten minutes.
9. Roll up, send to heat.
10. After a day, the can is ready for long-term storage.

Ways to Green Fruits

Due to weather surprises in the form of sudden frosts or frequent fogs, tomatoes in the open field do not have time to ripen before the end of the season.The presence in green tomatoes of a toxic substance - corned beef - can cause serious poisoning, unripe fruits can not be eaten fresh. Their conservation or salting will save the situation. This is an opportunity to organize non-waste production and diversify the winter menu.

Important Nuances

There are not so many sweet green tomato recipes for the winter. After all, the traditional taste of such canned and salted fruits can be characterized by the words: sour, salty, "spicy" and very spicy. To get a quality workpiece, pay attention to:

• the size - Do not take the "trifle", delicious tomatoes come from medium and large fruits, and the content of corned beef in them is minimal;
• Colour - if possible, take brown or "milk" tomatoes.

We traditionally harvest ...

Description. Cooked according to this recipe "greenfinch" will charm with its unusually mild, peculiar taste. Cinnamon added to the fill will give special notes. Follow the recipe step by step.

Composition:

• 2 kg of green tomatoes;
• one or two bell peppers;
• 1.5 liters of tomato juice;
• three cloves of garlic;
• a third of a teaspoon of cinnamon;
• four tablespoons of sugar;
• three tablespoons of salt.

Preservation Stages

1. The washed tomatoes are put in a sterilized jar.
2. Add garlic and pepper, cut into rings or slices.
3. Pour boiling water over the vegetables, after 15 minutes, add water.
4. Repeat the procedure twice.
5. Boil tomato juice by adding salt, sugar, cinnamon.
6. Pour the marinade into the tomatoes.
7. Roll up the lid, flip, wrap.
8. In a day, we’ll take it out to the cellar or pantry.

... and in a cold way

Description. Cold ways to make green tomatoes are the easiest. Usually immediately harvest a minimum of 5-10 kg of green vegetables. Do it in wooden barrels, makitra, wide enameled pots, banks. With the cold method of processing, hard, crunchy, juicy tomatoes are obtained that are able to compete with their ripe "brothers." If you prefer soft fruits, boil the tomatoes in water for no more than three minutes before pickling. In a city apartment, it is convenient to harvest green tomatoes in three-liter jars. You can add spice to the sweet taste of tomatoes: this will require a few garlic cloves and a third of a teaspoon of mustard powder.

Composition:

• 1.5-2 kg of green tomatoes;
• five leaves of cherry and black currant;
• optionally mint leaves;
• a small bunch of fresh dill and parsley;
• no more than five peas of allspice;
• a small pinch of cinnamon;
• a third of a teaspoon of ground black pepper;
• a few leaves of parsley;
• 1.5 liters of cold filtered water;
• two tablespoons of salt;
• five to six tablespoons of sugar.

Preservation Stages

1. At the bottom of the jar, lay out part of the fruit leaves, pepper, cinnamon.
2. Fill the container with tomatoes, periodically pouring them with sugar and spices, shifting with herbs and leaves.
3. Shake the jar lightly to evenly distribute the contents.
4. We will dissolve salt in cold water, we will fill in tomatoes.
5. Close the jar with a tight nylon cover.
6. Leave at room temperature for three days, then move the jar to cold (stored one and a half to two months).

To learn how to preserve products, humanity has come a long way. The real culinary revolution in 1804 was made by the French chef Nicola Upper, who is considered the father of canning (then “appertization”) in its modern concept. He suggested boiling vegetable and meat products in airtight jars. In 1810, the British Peter Durand became known as the holder of the first patent for the preservation of food using tin containers.

Becoming the author of some small “exclusive” is not so difficult. Eaten sweet canned tomatoes? Do not rush to pour the brine. You can bake delicious homemade cookies on it. His recipe is quick, absolutely hassle-free and budget-friendly. It will take a glass of tomato brine and sugar, half a glass of refined vegetable oil, a teaspoon of baking powder or soda, three to four glasses of flour. Knead soft dough. After 20 minutes of “lying down”, slices are cut on the table, which are given a round shape, greased with yolk and baked in the oven at 180 ° C for 15 minutes.

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