How to pickle tomatoes for the winter in banks

Preservation of tomatoes at home is widely used by experienced housewives. This procedure helps to preserve all the beneficial properties of the product, which is rich in organic acids, vitamin C and minerals. Due to proper salting, tomatoes retain their consistency and are an excellent addition to the main dishes in the winter season. Consider the most delicious recipes in order and highlight the important aspects of the preservation process.

Practical recommendations

1. In the process of closing tomatoes for the winter, do not mix fruits of different shapes and sizes.The same applies to varieties, they should not be very different from each other.
2. Before harvesting, sort out tomatoes according to the degree of ripening. Prefer specimens collected on a dry and sunny day.
3. For pickling, select only small and medium sized tomatoes. Use large fruits to make tomato juice or preserve with slices.
4. Pierce the area where the foot was located with a thick sewing needle or toothpick. Such a course will prevent the cracking of tomatoes in the process of salting.
5. Weed out sick and damaged specimens, they are not suitable for preservation. It is allowed to use unripe (green) fruits, they retain their structure better.
6. Shortly before the spin, sterilize the containers in which the tomatoes will be closed. These can be liter or 3-liter glass jars, sealed with tin / plastic lids (they must also be boiled).
7. Before closing the vegetables for the winter, wash the fruit with running or purified water and a kitchen sponge. Such a course will exclude the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
8. Acetylsalicylic acid, a solution based on citric acid, table vinegar (6%) or essence (70%), and food gelatin act as homemade preservatives and stabilizers when spinning homemade tomatoes.

The classic recipe for preserving tomato

For a twist in this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, due to which they frown quickly and get a rough aftertaste.

• tomatoes - 6 kg.
• garlic - 1 head
• purified water - 6 liters.
• bay leaf - 8 pcs.
• pepper (peas) - 10 pcs.
• crushed salt (preferably sea salt) - 225 gr.

1. Wash the cans with boiling water, pour 1 tablespoon of soda into each container, sterilize thoroughly. Place in a wide saucepan, boil for a quarter of an hour. After the procedure, wipe dry, do the same with the lids.
2. Enumerate the tomatoes, set aside the specimens with a thick skin, wash them. Chop and peel the garlic, cut the cloves into 2 pieces, place one section at the bottom of the jar (half of the head).
3. To garlic, add 5 peas of pepper, 4 bay leaves. Put the tomatoes in such a way that they reach the middle of the tank.
4. Now put the remaining garlic, bay leaf, allspice on the tomatoes again.Hammer the jar to the top with the fruits of the tomatoes, retreat 2-3 cm from the neck.
5. Dilute in 6 liters of filtered water 225-250 gr. fine salt, mix, wait for the crystals to dissolve. Once the granules have melted, pour the brine into the container with the tomatoes.
6. Close the jars with plastic lids, send to a room with room temperature, wait 20-25 hours. After the time, preserve the product with tin lids, send it to the basement or cellar for 2 months.

A quick recipe for spinning tomatoes for the winter

• tomatoes - 3 kg.
• drinking water - 5.5-6 l.
• granulated sugar (reed) - 245-250 gr.
• garlic - 1 head
• fresh dill - 1 bunch
• food salt fine - 120 gr.
• allspice (peas) - to taste

1. Wash the tomatoes under the tap with a foam sponge, dry them, sort through the shape and variety (they should be the same). Sterilize jars of soda and boiling water, wipe, leave to dry at room temperature.
2. Peel the garlic, cut each tooth lengthwise, place ½ of the head in the bottom of the container. Add the peppercorns, chopped dill (half a bunch).
3. Depending on the size of the tomato, they must be cut or placed in a jar as a whole. Top the tomatoes with the second half of the dill and some garlic.
4. Pour filtered water into a saucepan, bring to a boil, add sugar and ground salt, stir. When the granules are completely dissolved, pour the brine into a jar of tomatoes, seal it, leave it at a temperature of 20-23 degrees for 24 hours.
5. After the specified period, send the tomatoes to the cellar or pantry with low temperature. After about 5 days you can enjoy great taste and serve the dish as a snack.

Canned Tomatoes with Horseradish

• small tomatoes - 2.7-3 kg.
• table salt large - 75 gr.
• sugar beet - 25 gr.
• allspice (peas) - 8 pcs.
• bay leaf - 7 pcs.
• fresh or dried dill - 20 gr.
• garlic - 0.5 heads
• horseradish (root) - 10 gr.
• currant leaves - 3 pcs.

1. Wash the jars with running water, then place in a wide saucepan and pour boiling water over it. Keep on the stove about 5 minutes, then proceed to the sterilization of the covers. At the end of all actions dry containers with a towel.
2. Pierce in the tails 3-4 holes with a toothpick or 1 hole with a knife. Mix in one composition pepper pepper, bay leaf, dill, currant leaves, horseradish and garlic peeled in advance (cut the teeth into 2 parts).
3. Next, proceed to the preparation of brine: mix granulated sugar with salt, pour boiling water, wait for the crystals to dissolve. After that, pour the solution into the jar, plug it with plastic caps.
4. Send containers to a room with a temperature of 18-20 degrees, wait for about 10 days. During this period fermentation will begin, then you need to move the tomatoes into the cellar for 1 month. Only after this time can they be eaten.

Sweet Canned Tomatoes

• red sweet tomatoes - 2.3 kg.
• onion - 2 pcs.
• Table vinegar (6-9%) - 80 ml.
• granulated sugar - 120 gr.
• filtered water - 2.4 liters.
• salt - 15 gr.
• seasonings (optional) - to taste

1. Boil soda cans, wash and dry them. Place condiments at the bottom if you use them. Suitable cloves, bay leaf, pea pepper.
2. Cut the onion into half rings or small squares, divide the quantity into 4 sections.
3. Put in a jar ¼ part of the total number of tomatoes, place onions on top, then tomatoes again. Repeat until all layers are laid out.
4. In a separate jar, dissolve the granulated sugar and salt, boiling water over the products. Next, pour in the vinegar solution, add the resulting marinade in a jar of tomatoes.
5. Spin the containers with sterilized caps, turn them upside down and place them on the floor until they cool down completely. After this, send to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

• plum tomatoes - 2.5 kg.
• crushed edible salt - 75 gr.
• garlic - 7 teeth
• Table vinegar solution (9%) - 120 ml.
• filtered water - 2.3 l.
• granulated sugar - 110 gr.
• dried dill - 15 gr.
• celery - 10 gr.
• bay leaf - 5 pcs.
• allspice black pepper - 15 peas
• acetylsalicylic acid - 1 tablet
• seasoning (optional)

1. Prepare jars: wash them, add soda, pour boiling water, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
2. Place dried dill, ground celery, peas, garlic, bay leaf and other spices in the bottom to place on the bottom. Begin to hammer the jar with tomatoes, lay the fruit tightly on top of each other.
3. Proceed to the preparation of brine: mix the salt with sugar and vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into a container with tomatoes.
4. Mash acetylsalicylic acid between two spoons to make a powder.Pour it into the jar, do not mix. Such a course will prevent the formation of mold.
5. Cork the tomatoes with plastic (capron) caps, put them in a cold place for 2 weeks. After the time the product can be eaten.

Canned Cherry Tomatoes with Garlic

• Cherry tomatoes - 2.4 kg.
• Bulgarian pepper - 3 pcs.
• fresh parsley - 0.5 bunches
• fresh dill - 0.5 bunches
• garlic - 1 head
• pepper (peas) - 10 pcs.
• bay leaf - 8 pcs.
• Table vinegar - 80 ml.
• sugar beet - 110 gr.
• salt - 120 gr.

1. Sterilize the jars and lids beforehand. Put half of the garlic head on the bottom, after cleaning it and chopping the cloves into 2 pieces. Add chopped dill and parsley, pepper and peas.
2. Take a toothpick, make it a few holes in the stalk of tomatoes. Start laying tomatoes in a jar, start with large ones, gradually getting to small ones.
3. Cut the bell pepper into strips, alternate it with tomatoes, spreading the fruits in rows. At the end add the remaining garlic.
4. Make a brine of sugar, salt and vinegar, pour the listed components with filtered water.Pour the product into a pot with enameled walls, boil until the granules dissolve.
5. Pour the solution into a jar of cherry tomatoes, roll up with tin lids. Turn the container upside down, place the towel, leave for 3-4 hours until it cools completely. After that, take the banks into the dark room. After 4 weeks, tomatoes can be served.

Canned Green Tomatoes

• unripe tomatoes (green) - 1.3 kg.
• table salt (large) - 55 gr.
• drinking water - 1.3 l.
• leaves of cherry or currant - 1 sprig
• dill - 1 umbrella
• garlic - 5 teeth
• mustard powder - 15 gr.
• horseradish - to taste

1. Start with the preparation of brine: mix the sugar and salt, pour hot purified water, wait until the crystals dissolve. Next, add the mustard powder, mix.
2. At this time, engage in the sterilization of cans: pour boiling water over them, wipe and dry. Place seasonings in the bottom (horseradish, cherry leaves, dill umbrella).
3. Put the tomatoes in rows, alternating the fruit with garlic cloves (previously cut into small pieces). Cork the containers with tin lids, take the jars to the cellar.

It is easy to pickle tomatoes for the winter, if you have sufficient knowledge about conservation technology. It is mandatory to sterilize the cans, add seasonings at your discretion, choose the same in size and type of fruit.

Video: how to pickle tomatoes for the winter