Sweet tomatoes without sterilization in a liter jar. Home canning recipes: sweet pickling of tomatoes for the winter. How to choose the right tomatoes for harvesting for the winter

My mother-in-law has been making marinated tomatoes without sterilization using that recipe for many years, and her jars of tomatoes are always welcome guests in our house. This year I also decided to join the family canning recipes and roll up a few jars according to her recipe.

The tomatoes turn out sweet and spicy, with a velvety aroma of summer herbs and notes of garlic. Hot pepper can be added as desired, but in small quantities it adds that subtle piquancy and warming spiciness.

Marinated tomatoes are prepared without sterilization, with triple filling, which will especially appeal to those new to canning. Jars of pickled tomatoes are perfectly stored in the apartment, so I see no reason not to prepare these delicious pickled tomatoes without sterilization - a recipe with step-by-step photos is at your service.

Ingredients:

• Tomatoes
• Garlic
• Carrot
• Favorite herbs (horseradish leaves, dill umbrellas, etc.)
• Black peppercorns
• Hot pepper in pods

Marinade:

*Glass 200 ml.

• 3 l. water
• 2 cups sugar
• ½ cup salt (125 grams)
• 250 ml. 9% vinegar

How to seal pickled tomatoes without sterilization:

First of all, let's prepare all the ingredients for filling the jars. Wash the herbs and greens and chop them if necessary. We peel the garlic. We also peel the carrots and cut them into rings. Sprinkle the required amount of black peppercorns and chop the hot pepper. Wash the tomatoes thoroughly in cold water.

For this recipe we will need sterile jars and lids, so take care of these important elements of our preservation in advance. Place herbs and spices on the bottom of sterile jars (I used horseradish leaves and dill umbrellas), add garlic, carrots, a piece of hot pepper and black peppercorns in any quantity.

Fill the jars with prepared tomatoes. You can put a little more different greens on top.

Pour boiling water over the jars of tomatoes for 15 minutes and set aside. This will be our first fill.

We drain the water from the jars using a lid with holes (we no longer need water).

Immediately fill the jars of tomatoes with boiling water again (second fill), and leave again for 15 minutes.

While the jars are standing with the second filling, let's make the marinade. Prepare salt, sugar, measure out the required amount of water and vinegar.

Add salt and sugar to a saucepan with water, cover with a lid and bring to a boil. When it boils, add vinegar and reduce heat to low.

We drain the second filling from the jars and immediately pour the boiling marinade over the tomatoes. There is quite a lot of marinade, and pouring from the pan into jars is inconvenient, so it is best to use a ladle.

We roll up the jars of tomatoes, or screw on sterile lids, turn them over, and put them under a “fur coat” for a day until they cool completely.

We put the cooled jars of pickled tomatoes in the cellar or pantry away from sunlight and heat sources.

You won’t be able to try marinated tomatoes without sterilization for at least a month, so be patient and in the meantime prepare a few more

How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of preservation. These should be strong tomatoes of approximately the same size - for more uniform and successful preservation.

How to pickle tomatoes - whole or chopped - is up to the housewife to decide, looking at the size of the vegetables. Large ones, of course, are better to cut.

To avoid unpleasant consequences in the form of “explosion” of cans, such common methods as pasteurization and sterilization are used. Multiple filling is also used.

A variety of spices are suitable for tomatoes - hot red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.

Recipe for pickled tomatoes for the winter

The recipe for pickled tomatoes for the winter is up to you. There are recipes for preparing spicy and spicy tomatoes, mono-rolled tomatoes and as a composition. There are very simple recipes for pickled tomatoes, and there are those with a twist that require a little more effort and attention.

The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruit cracks from boiling water). The jars are sterilized, the necessary spices and herbs are placed on the bottom, tomatoes are placed on top and boiling water is poured over them. Cover the jars with lids and leave for a third of an hour. Drain the water, add sugar and salt, and bring to a boil. Add a tablespoon of essence to each jar, pour in the boiling marinade and roll up. Then they proceed traditionally - turning the cans over, wrapping them and cooling them cold.

Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.

All housewives know that home-canned food cannot be compared to store-bought food - it is much tastier. Prepare homemade canned tomatoes without sterilization and see for yourself. The recipe is designed for three liter jars or one three-liter jar.

Ingredients:

• Tomatoes – 1.8 – 2 kg
• Salt – 2 tbsp. spoons
• Sugar – 3 tbsp. spoons
• Black peppercorns – 20 pcs.
• Bay leaf – 2 pcs.
• Greens (parsley, dill) – 2 stalks each
• Vinegar 9% table – 80 ml
• Garlic – 3 cloves
• Sweet bell pepper – 1 pc.
• Water – 1.5 l

As mentioned above, this canning recipe does not involve sterilizing jars. Vegetables are simply poured with boiling water the first time, and boiling brine the second time.

Preparing canned tomatoes without sterilization

Start canning tomatoes by preparing vegetables and jars. Sterilize jars with lids in advance, wash vegetables and herbs. For canning, it is better to take tight, dense tomatoes. Place garlic cloves and black peppercorns on the bottom of the prepared jars. Fill the jars with tomatoes, but before doing this, pierce the skin in several places, so that later, when pouring boiling water, the tomatoes remain intact. Place herbs, bay leaves and sweet bell pepper quarters into jars.

Pour boiling water over the tops of the jars, cover with lids and leave for 20 minutes.

Drain the water from the tomatoes into a saucepan, add a few tablespoons (without a slide, level with the spoon) of sugar and salt into the brine. Boil the brine, remove from the stove, add vinegar and, after pouring the tomatoes, immediately seal the jars hermetically. Turn the jars over and be sure to insulate them.

Store cooled cans of canned tomatoes. Canned tomatoes without sterilization store well at room temperature all winter.

I took clean jars; there is no need to sterilize them, as they say in many recipes, since there is no logical action in this - why sterilize the jar if we put unsterilized vegetables in it.

So, I just took a clean, well-washed jar, put whatever leaves I had on the bottom - horseradish, currants, dill umbrellas, sprinkled in a few peppercorns, put 4 cloves of garlic (peeled), then packed the tomatoes tightly. I put a few more leaves and garlic on top.

At this time, my kettle was boiling, I poured boiling water over the tomatoes in the jar, you need to pour boiling water a little at first so that the jar doesn’t crack, it’s better to put a knife blade under it. I poured boiling water to the brim of the jar, covered it with a lid and let the whole thing sit and sterilize for 5-8 minutes.

At this time, I prepare the brine in a saucepan, usually a two-liter jar takes 1 liter of brine, a three-liter jar about one and a half liters of brine (I always do it with a small reserve, it’s better to have a little brine left over than not have enough). To make the brine, pour in the required amount of water, add salt and sugar and bring to a boil.

Then I drained all the water from the jar into the sink and immediately poured it in. boiling brine. On top, to be on the safe side, so that the tomatoes can be stored better and not spoil, I sprinkle a little citric acid literally on the tip of a knife and screw on the lid.

If you screwed the lids with a machine, then in this case the jars must be turned over to check that the water does not leak out and the lid is screwed on well, cover with something and wait until it cools completely.