Pickled tomatoes for the winter in jars for storage in the apartment

Which tomatoes are suitable for pickling?

Not all tomatoes can be canned.

Specimens that are too large are not suitable (they will not fit into the jar). It is also better not to use juicy tomatoes for pickling.

Those varieties whose fruits have thin skin are also not suitable. Due to the influence of the marinade, they will simply burst and spread in the jar.

Thus, tomatoes with the following characteristics are suitable for pickling:

size – medium or slightly smaller than medium (to easily fit into the jar);
dense structure, especially the skin;
increased sugar content in the pulp;
disease resistance;
simultaneous maturation;
good keeping quality.

That is, as you can see, these are all the qualities that allow tomatoes to withstand heat treatment and maintain integrity.

Among the varieties and hybrids for pickling, it is worth taking the fruits of De Barao red, Miracle of the World, Scarlet Candles, Lady's Fingers, Cadet, Aquarelle, Rio Grande, Sanka, Moscow Delicacy, etc.

How to prepare tomatoes for pickling

The first thing you need to do is prepare the tomatoes for canning.

The procedure begins with sorting. For pickling, we select whole fruits without visible damage, soft areas or signs of disease.

The stalk must be removed. But they do it carefully so as not to damage the fruit.

Next, the tomatoes are washed. Do this carefully so as not to damage the fruit. Some recipes will require cutting the tomatoes.

ON A NOTE. Some housewives make a careful puncture with a toothpick in the place where the stalk was. This is done to ensure that the fruit is evenly salted.

What is cold salting

Cold salting involves the use of cold, raw water for brining.

Salt is mixed in and spices are added. Tomatoes are poured into containers with this brine, covered with a plastic lid and sent to the cellar for storage.

How to pickle tomatoes hot

For the hot salting method, the liquid is brought to a boil and only then the tomatoes are poured into it. For this method, you can use either brine or marinade.

The difference between the hot method and the cold method is that when hot the jars are rolled up with metal lids, and when cold they use plastic lids or simply put the tomatoes under pressure,

How to do without sterilization

You can roll up jars of tomatoes without sterilization.

You will need for a three-liter jar:

tomatoes;
water (3 liters);
6 cloves of garlic;
dill umbrella;
2 dry bay leaves;
2 currant leaves;
2 cherry leaves;
9 tablespoons sugar;
2 tablespoons salt;
45 ml 9% vinegar.

Preparation:

Wash the jar thoroughly with soda and let the water drain.
Place additives (garlic, leaves, dill) into the container.
Place the tomatoes.
Fill the jar with boiling water and leave for 10 minutes.
Pour the water into the pan and bring to a boil again.
Add sugar and salt. Let's dissolve them.
Pour in vinegar, stir for 10 seconds and turn off.
Pour the marinade into a jar and roll it up.
Turn it over, wrap it in an old jacket and leave it for a day.

Canning tomatoes

Canning red tomatoes:
tomatoes – 2 kg
hot pepper – 1 pc.
sweet pepper – 1 pc.
apple – 1 pc.
dry dill – 2 stems
fresh parsley – 1 bunch
garlic – 2 cloves
bay leaf – 3 pcs.
sugar – 2 tbsp.
salt – 1 tbsp.
table vinegar – 3 tbsp.
allspice – 6 pcs.
Canning green tomatoes (3 liters):
green tomatoes - how many will fit in the container?
garlic – 3-4 heads
hot pepper – 1-2 pcs.
bay leaf - 3 pcs.
horseradish leaf
dry dill
peppercorns
vinegar essence – 1 tsp. per jar
salt – 1 tbsp. for 1 liter of water
sugar – 2 tbsp. for 1 liter of water

Interesting: Is it possible to save melon until the new year?

Canning tomatoes is a very important process if there are lovers of this snack in your family. This is because tomatoes, like cucumbers, can be easily spoiled without knowing any canning secrets. We invite you to pay attention to the proposed recipes for canning tomatoes.

The best recipes for pickling tomatoes in liter jars

Traditionally, tomatoes are rolled into three-liter jars. Although there are recipes that are designed for smaller containers.

Let's look at them below.

Dessert tomatoes

This is a famous Soviet recipe for savory tomato preparations.

You will need:

Tomatoes, cut into quarters per liter jar;
Water per liter jar;
1 teaspoon salt;
3 teaspoons sugar;
2 bay leaves;
3 black peppercorns;
3 pieces of dry cloves;
1 tablespoon sunflower oil;
3 tablespoons of 6% vinegar;
1 teaspoon of gelatin in the form of jelly;
3 onion rings;
a quarter teaspoon of ground cinnamon.

The cooking algorithm is as follows:

Salt, sugar, bay leaves, pepper, cloves and cinnamon, pour 0.5 liters of water and boil for 3 minutes.
Cool the marinade, strain it and add vinegar and gelatin.
Pour oil into a jar, add bay leaves, peppers, tomatoes and onion rings.
Pour in the marinade and cover the jar with a lid.
Place the jar in boiling water for 5-10 minutes.
Take it out and roll it up.

Tomatoes marinated with bell pepper

An interesting way to marinate tomatoes with bell peppers.

Ingredients:

Small tomatoes per liter jar;
Water per liter jar;
2-3 bell peppers, cut into quarters;
1 teaspoon salt;
3 teaspoons sugar;
2 bay leaves;
3 black peppercorns;
3 pieces of dry cloves;
1 tablespoon sunflower oil;
3 tablespoons of 6% vinegar;
3 onion rings;
a quarter teaspoon of ground cinnamon.

The cooking algorithm is as follows:

Salt, sugar, bay leaves, pepper, cloves and cinnamon, pour 0.5 liters of water and boil for 3 minutes.
Cool the marinade, strain it and add vinegar.
Pour oil into a jar, add bay leaves, peppercorns, tomatoes, bell peppers and onion rings.
Pour in the marinade and cover the jar with a lid.
Place the jar in boiling water for 5-10 minutes.
Take it out and roll it up.

Tomatoes in their own juice

For this recipe you only need tomatoes. You want overripe, juicy tomatoes (for juice) and medium-sized tomatoes.

First, cook the overripe tomatoes in a saucepan until the skin comes off.

Let cool. Transfer the boiled tomatoes into a sieve and rub them through a colander or sieve.

Pour the resulting juice into a jar, where we place the whole fruits.

Place the jar in a pan of boiling water to pasteurize, then roll it up.

ON A NOTE. This recipe requires no salt or sugar. The whole point is to preserve tomatoes in their own juice.

Pickled tomatoes

You can also make pickled tomatoes with regular marinade in a liter jar.

Ingredients:

Tomatoes of the same ripeness without stalks;
Water – 3 liters;
Vinegar 6% – 500 ml (it is better to take wine or apple);
70 g salt;
70 g sugar;
3 dill umbrellas (more, to taste);
20 grams of mustard seeds;
10 grams of horseradish (more to taste);
Bay leaf (3 pieces);
Basil (2-3 leaves to taste).

Preparation:

Place tomatoes and bay leaves in a jar;
Prepare the marinade in a saucepan (mix salt, sugar, dill, mustard, horseradish in boiling water);
As soon as the liquid boils, add vinegar, stir and remove from heat;
Pour the marinade into jars;
Place the jars in boiling water for 10 minutes to sterilize, remove and roll up.

When will canned tomatoes be ready?

Rolled tomatoes should sit in the jar for at least 3 weeks. Only after this can they be eaten. However, it is best to increase this period to 2 months. This is exactly how long it takes to evenly saturate all layers.

To get a tasty and healthy dish, you should consider the following features:

Only high-quality tomatoes that are not damaged are suitable for preservation;
Before preparing the snack, vegetables and other ingredients should be thoroughly washed;
It is recommended to thoroughly sterilize all utensils used for preservation;
it is important to roll up the cans correctly - if air gets inside the cans, the lids may break off;
Be sure to strictly follow the recipe - it is recommended to pay special attention to the amount of salt and vinegar in the preparation.

How to prepare containers for salting

Preparing jars for preservation is a very important step.

The jars must first be thoroughly washed with soda. It is necessary to wash both outside and inside. Then rinse everything thoroughly so that no traces of soda remain.

Next, the jars are left to drain and warm up if you washed them with cold water. The fact is that a cold jar can burst when exposed to hot steam.

Next, the container is sterilized. The classic method is steam sterilization from boiling water. An old kettle is used for this. The teapot's spout is closed, and instead of a lid, a grate or a special device is placed under the neck of the jar.

Then boil water in a kettle and place a jar on top. Hot water vapor destroys all pathogenic microflora.

IMPORTANT! Metal lids for seaming also need to be sterilized. This can be done in boiling water.

Instant marinated tomatoes with garlic “Yummy”

Typically, pickled tomatoes are marinated for 3-4 days. But it turns out that there are recipes for quick marinating - 10-12 hours is enough and that’s it, you can try it! Some people marinate only tomatoes, but we suggest you cook them in sauce. The second option is more unusual, with a twist. And it will take you very little time. The special value of the recipe for quick-cooking marinated tomatoes with garlic is that the vegetables remain fresh, which means all the vitamins are preserved! The sauce gives the vegetables an original taste. Be sure to ask your guests to guess its composition. Be prepared for guests to ask you to share the recipe!

Spicy tomatoes stuffed with herbs and garlic daily
Quick Italian-style tomatoes in just 30 minutes
Famous marinated tomatoes with garlic “Everything will be delicious” from the STB channel

For this preparation you need to prepare three liter jars and the following products:

Tomatoes (2 kg)
Sweet bell pepper (800 g)
Greens (take 1 bunch of basil, dill, cilantro)
Garlic (2 heads)
Table vinegar 6% (100 ml)
Salt (1.5 - 2 tbsp.)
Sugar (75-100 g)
Vegetable oil (100 ml)

At the first stage, we sterilize the jars. This can be done in any convenient way: in water, steam or in the oven. I chose the last option. Wash dishes without special products, you can use regular soda. Place in an oven preheated to 150 degrees until completely dry.

While the jars are sterilizing, wash the vegetables and herbs. Peel the pepper and garlic. It is better to cut the pepper into pieces and grind with a blender. We also chop the greens and garlic in a blender. We ended up with a puree-like, flavorful sauce. Season it with oil, salt, sugar, vinegar. Mix thoroughly. While the sauce does not contain tomatoes, it is very spicy. This is how it should be, because it acts as a marinade.

Now let's move on to tomatoes. They need to be washed, cut into four parts, and the stem removed.

Pour sauce into the bottom of each jar. Next, lay out a row of tomatoes. Then alternate a layer of sauce and a layer of tomatoes. The jars should be filled up to the neck. Keep in mind that tomatoes will release a lot of juice. Therefore, there is no need to compact the ingredients! Next, close the jars with lids. Turn it upside down. And we take it to the refrigerator to rest. Do you think that's all? You are wrong. Next will be the most difficult task - to resist and not open the appetizing snack earlier than in 10-12 hours. This is exactly how long our vegetables need to marinate in cold conditions. By the way, tomatoes should be served chilled. The jars can be stored in the refrigerator for up to three weeks. And do you think they will last that long?

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Common mistakes

The jars were not thoroughly sterilized. Because of this, microbes enter the canned food and cause fermentation. Banks explode.
Violation of the recipe. Until you gain experience and understand which ingredient is responsible for what, it is better to follow the recipe for cooking tomatoes.
Sealing is not airtight. There are recipes where tomatoes are salted “under pressure” or with ordinary plastic lids. But, if the jars are rolled up, then the sealing must be completely sealed.
Incorrect storage conditions. Cans should not be placed near heating appliances, in damp rooms or in the sun.

I spun the tomatoes, but how long before you can eat them?

People have locked up the tomatoes, my husband walks around them and asks them to open at least 1 jar to try. When can you open it?

you can open the jar after two or three days, but they will be lightly salted, but still very tasty. Sometimes I even just put salt in a saucepan so that I can eat lightly salted ones. and after a couple of weeks you can eat well-salted ones. Bon appetit)

Interesting: How Long Do Boiled Potatoes Last in the Refrigerator?

I think that tomatoes should be eaten about a week after twisting. Because during this time they will have time to prepare. But in my opinion, it is better to wait until the product is fully cooked, which will occur in about a month.

You have to be patient for at least 10 days! To evaluate the taste of your pickling. Too much salt or not enough.

Otherwise, the tomatoes will not be salted - they have a thick skin! These are not cucumbers!

A real incident from my life.

When we were young we lived in the North. Vitamins are in short supply! They brought fresh tomatoes to us in August - they were snapped up within an hour in a fight. I also grabbed 2 boxes and carried them home in 2-meter dashes: first I’d carry one, then the other (I couldn’t lift two at once). I left some for food and juice, and salted the most beautiful and small ones - 20 liter jars!

A couple of days later I find my husband at home with friends: they are sitting, drinking, snacking on my tomatoes and criticizing me - you don’t know how to salt! The tomatoes are not salted, but the brine is over-salted!

I’m offended - we don’t talk for a couple of days!

A week later we wake up at night from cannonade! I look out the window - where, who and what is blowing up?

And suddenly the smell of pickles! I went to the nightstand - all my jars exploded at once!

I'm almost crying! I look at the lids and am surprised - they have all turned yellow! This is a chemical reaction! I closed them with silver lids and saved the yellow ones (as they are more valuable)!

I'm going to get the yellow lids - to compare the color, it's interesting! And they disappeared! Only silver ones left!

And then it dawns on me that SOMEONE has twisted all the cans and changed the lids on them!

I ask my husband - he denies it! I present “evidence” - he confesses!

“You didn’t put in enough salt, so I added it!”

He just opened it and poured salt! I broke all the sealing!

All my work is in vain!

If it weren’t for the different color of the lid, I would never have understood what my mistake was!

I think that tomatoes should be eaten about a week after twisting. Because during this time they will have time to prepare. But in my opinion, it is better to wait until the product is fully cooked, which will occur in about a month.

Answers to frequently asked questions

What is the difference between salted and pickled tomatoes?

Vinegar or lemon is added to the marinade, and only salt is added to salted tomatoes.

What's the best recipe?

It’s better to start with “classic” recipes: with marinade and just salt. The fewer ingredients in the recipe, the easier it will be for you. Then you can add new preservation methods to your cookbook.

Is it necessary to turn the jars over?

No, but this is the easiest way to check the tightness of the seal.

What tomatoes to use for canning?

Choose medium-sized fruits with a dense structure. There is a greater chance that they will not fall apart.