Winter preparations from yellow tomatoes salads. Marinated yellow tomatoes with peppers, onions and carrots are to die for

Orange or yellow tomatoes- this is a special variety that has sweetish pulp with mild sourness. It is these distinctive characteristics that are especially noticeable in conservation. Yellow tomatoes, twisted for the winter, turn out incredibly tasty. And their sunny and cheerful appearance is associated with bright summer days, it feels like they carry a charge of positivity and warmth.

How to preserve yellow Recipes with photos will help you cope with this task quickly and easily.

Fragrant tomatoes

For canning, it is important to choose small and firm yellow tomatoes. They will not tolerate overripe fruits with dents and blemishes.

Ingredients for a three-liter jar:

• Medium-sized yellow tomatoes - about 25 pieces.
• Parsley - 5-6 sprigs.
• Allspice - 10-12 peas.
• Bay leaves - 10 pieces.
• Dill umbrellas - 2-3 pieces.
• A few currant and horseradish leaves.

For the marinade, take the following ingredients:

• Water.
• Salt - 3 tablespoons.
• Sugar - 5 tablespoons.
• Table vinegar 9% - 3 tablespoons.

How to cook yellow tomatoes for the winter?

1. Tomatoes should be thoroughly sorted and washed. Rinse and dry all greens.
2. Sterilize the jar by pouring boiling water over it for a couple of minutes. Can also be used for this purpose water bath or microwave.
3. Place peppercorns and bay leaves, branches of parsley and currants, as well as dill umbrellas into the prepared jar.
4. Place clean, dried tomatoes in a jar, but you must place them very carefully so as not to crush the fruits, otherwise they will burst. As a result, the jar should be full, but not overflowing.
5. Pour boiling water into a jar of tomatoes and leave to steep for 10 minutes.
6. After the time has passed, pour the liquid back into the pan, add the ingredients for the marinade, except vinegar, bring to a boil, boil, stirring, until the sugar and salt are completely dissolved. Only after this can vinegar be added to the marinade.
7. Pour the boiling marinade into the jar, immediately roll up the lid, turn it over and cover with a warm blanket until it cools completely.
8. Must be stored in cool place, away from heat and sunlight, ready-made yellow tomatoes. Many housewives make preparations for the winter. This recipe will help diversify your usual twists.

Yellow tomatoes slices

To prepare yellow tomatoes for the winter according to this recipe, you will also need medium-sized fruits that would be convenient to cut into slices.

Ingredients for a 3 liter jar:

• Yellow tomatoes - about 30 pieces.
• Granulated sugar - half a glass.
• Instant gelatin - 8 tablespoons.
• Salt - three tablespoons.
• Bay leaves, peppercorns - to taste.
• Coriander - 1 teaspoon.
• Garlic - 3 cloves.
• Water.
• 9% vinegar - 120 ml.

Yellow tomatoes for the winter: preparation method

1. Wash and dry the tomatoes.
2. Prepare the jar and lid for preservation. This point should not be neglected, because the taste and further behavior of the workpiece depend on the cleanliness of the dishes.
3. Dry at the bottom clean jar Place the garlic cloves cut in half, add peppercorns and coriander.
4. Cut yellow tomatoes into two or three parts with a sharp knife so as not to crush the fruit. Place the slices in the jar with the convex side up.
5. Soak gelatin in a glass of boiled water warm water.
6. Bring water with sugar and salt to a boil, let the brine cool for 15 minutes, then add the swollen gelatin and vinegar to the marinade. Mix everything thoroughly, ensuring that all ingredients are completely dissolved in water.
7. Pour the marinade into a jar and cover with a lid. Sterilize in boiling water or in a preheated oven for 15 minutes.
8. Prepared yellow tomatoes for the winter, recipes with photos of which you are now seeing, screw on the lid, cool, and store in a cool place.

As you can see, the recipes are very simple; even an inexperienced housewife can cope with twisting the preserves. Feel free to experiment by adding something of your own to the recipe, for example, making an assortment of yellow and red tomatoes. You can also add other products to the twist: bell pepper, cucumbers, onions. All these ingredients go together perfectly.

And how nice it will be on cold winter evenings to get a jar of sunny yellow tomatoes homemade and treat them to your loved ones and friends. Cook with pleasure!

Vegetables

Description

Ingredients

Steps

We will prepare all the vegetables and spices to create the most delicious yellow ketchup at home. Immediately peel the onions and garlic.



Wash the tomatoes thoroughly and then separate them from the stems. Then cut the prepared tomatoes large slices and place them in the container of a blender or special food processor. Add peeled garlic and onions to the tomatoes.



Using a kitchen appliance, chop the vegetables placed in it until smooth. Pour the resulting mass into a saucepan, then cook for fifteen minutes.



Now welded tomato puree Place on a fine sieve and begin to gradually rub the tomato mixture through it. Thus, all of the sieve will remain on top tomato peel and seeds.



Strained tomato juice add all the spices and granulated sugar and salt. Afterwards, mix all the ingredients thoroughly.



Place the container with the sauce on the stove to cook. Cooking time will take about one hour. Add vinegar to the mixture at the very end of cooking and only if the yellow tomatoes are sweet.



Ready flavorful sauce put in clean jars, which must be preheated.



Then we screw the blanks with lids and send them to a dark place under a warm blanket. When the jars yellow sauce completely cooled, they should be moved to the rest of the preparations for the winter.



At this point, all stages of preparation are completed. Unusual yellow tomato ketchup is ready for the winter.



Bon appetit!

Hello!

Some housewives claim that tomatoes can be canned in any way, and the color of the fruit does not matter. But if in doubt, use recipes that are designed for preparing yellow tomatoes.

Canning yellow tomatoes

For a 1 liter jar you will need:

• Small and dense fruits;
• Onions;
• Bell pepper;
• Basil;
• Parsley;
• Bay leaf;
• Dill inflorescences;
• Allspice peas;
• 1 - 1.5 tbsp. l. Sahara;
• 1 tbsp. l. vinegar 9%;
• 1 tbsp. without top of salt.

Preparation:

• Wash the tomatoes and spices.
• Peel the onion.
• Wash the container and lid thoroughly.
• Boil the lid.
• Boil about 0.5 liters of water.
• Place pepper and bay leaf at the bottom of the container.
• Add hand-torn greens.
• Cut the onion into four slices, separate the layers and place in a jar.
• Cut the pepper into four parts, remove the seeds. Place in container.
• Fill the jar with yellow tomatoes. They should not be higher than the edges of the jar. Try not to damage them.
• Carefully pour boiling water into the center of the jar. The water should cover the vegetables completely. Cover with the prepared lid.
• Wait 15 minutes. Pour water into a saucepan, add salt and sugar, and let it boil.
• Pour vinegar into a jar of vegetables and, without delay, bring the marinade to a boil.
• Roll up the container.
• Turn it over and wrap it up for several hours.

Yellow tomato paste

Can you prepare it for the winter? tomato paste yellow. A soup prepared on its basis will look especially beautiful and unusual. For conservation you only need yellow fruits and 9% vinegar - 1 tsp is needed for a half-liter container. And, of course, sterile lids and jars.

• Wash and dry the fruits with a towel. Remove rotten areas. Cut off the part of the tomato where the stem attaches.
• Chop the tomatoes into small pieces.
• Chop vegetables. Use a blender or, if more convenient, a meat grinder for these purposes.
• Place the pan with the mixture on the fire.
• After it boils, reduce the heat intensity and cook the mixture for 40 minutes.
• The tomato will become thicker.
• Pour vinegar into the prepared container, and then hot tomato. Close with prepared lids.
• Turn the canned food over, wrap it thoroughly and let cool for 12 hours.

Yellow tomatoes slices

You will need:

• Yellow tomatoes;
• Garlic;
• Hot pepper;
• Bay leaf;
• 80 g sugar;
• 50 ml vinegar;
• 1.5 tbsp. l. gelatin;
• 1 tbsp. l. salt.

Preparation:

• Wash the container and wipe dry.
• Wash the tomatoes thoroughly and dry with a paper towel or wait until the water drains.
• Place pepper and bay leaf at the bottom of the container.
• Remove the husks from the garlic and add to the jar.
• Carefully cut the tomatoes into 2 or 4 slices and carefully place them inside the container.
• Dissolve gelatin in a glass of warm water.
• Prepare the brine. Dissolve salt and sugar in a liter of water. Let it boil for a quarter of an hour and pour in the vinegar.
• Cool the brine and mix with gelatin.
• Pour brine over the tomatoes in a jar.
• Sterilize the container in a water bath. You can use the oven. Each jar is sterilized for 15 or 20 minutes.
• Close tightly metal lids.
• Wrap up and leave to cool slowly.

Yellow tomato lecho

• 1.3 kg of sweet peppers are peeled from seeds and stalks, cut into strips 5 or 8 mm thick.
• Wash a kilogram of yellow tomatoes and cut into 3 or 4 mm slices. Remove the "hat".
• 250 g onions peel and cut into cubes.
• Place all the prepared vegetables in an enamel container, add salt - 20 g, ground red pepper, a pinch or two peas of black pepper, 2 - 3 tbsp. l. water.
• Simmer vegetables for 10 minutes.
• Divide into half-liter jars. Make sure the vegetables are covered with liquid.
• Next, heat for half an hour in boiling water.
• Immediately close the boiled lids.
• Store the workpiece at a temperature not exceeding 15 degrees.

Best regards, Galina.

Contents of the article:
1. Is it possible to can yellow tomatoes?

Can yellow tomatoes be canned?

Why not? Yellow tomatoes are no worse than red ones and are quite suitable for canning.

We love tomatoes very much, we always preserve pink and red ones, but once, a couple of years ago, we tried pickled yellow tomatoes with basil, it was very tasty. Plus, these tomatoes look great on the table.

And adding spicy aromatic herbs, makes them especially tasty. But it is important to choose ripe, firm tomatoes, not overripe ones.

Pickled yellow tomatoes for the winter. Recipe with step-by-step photos and video

• On 3 liter jars
• 1.7 kg. yellow tomatoes
• 3 news fresh basil(purple or green)
• 3 sprigs of celery (no, it’s not necessary, but it’s more flavorful)
• 1 bunch of dill
• 6 allspice peas
• 3 bay leaves

Ingredients for marinade:

• 1 tbsp. spoon of salt (not too much, not full)
• 3 tbsp. spoons of sugar (heaped)
• 3 tbsp. spoons of vinegar 9% (a tablespoon in each jar)
• Water (fill all 3 jars with boiled water)

We will prepare pickled yellow tomatoes without sterilization, using the hot pour method.

Important! You can add sweet bell pepper to each jar, hot pepper, parsley, lemon balm, tarragon, garlic, cloves, optional. But keep in mind that spices and herbs will change the taste of the marinade and tomatoes.

For the recipe, I take dense yellow tomatoes, they taste sweet, their color is not orange, but yellow. Tomatoes are oblong in shape and fit perfectly into liter jars.

We make not only just tomatoes from yellow tomatoes, but also ketchup.

One jar is enough for a family to eat at one time. That's why I like to can tomatoes in quart jars.

We bought tomatoes and herbs at the market. Not everyone has the opportunity to can their own from the garden. Therefore, we go to the market and buy vegetables there. The advantage of this is that we can choose any products we like.

Recipe for Canned Yellow Tomatoes

1. I washed the tomatoes and placed them in a bowl.

2. I washed the basil, we bought purple basil, but you can use green. By the way, basil is a required ingredient in this recipe.

3. I also washed the celery and dill. To preserve tomatoes, I take dill umbrellas, they are aromatic and are the best for tomatoes.

4. I sterilize the jars iron caps I boil for 5-10 minutes.

5. I also prepared peppercorns and bay leaves.

6. Add peppercorns, dill and bay leaf to the bottom of the jar. I add 1 to each jar. bay leaf, 2 each allspice peas

7. I place the tomatoes, place a sprig of basil on one side of the jar, and a sprig of celery on the other side. First of all, it has a great scent. Secondly, it’s very beautiful.

Advice! I bought 2 kg. tomatoes, but it took me 1.7 kg for 3 liter jars. I would like to give advice, it’s better to take 2 kg. so that there is plenty to choose from and fill the jar with quality tomatoes. Because one of my tomatoes turned out to be squashed, another was soft, and the third burst. It is clear that such tomatoes are not suitable for canning.

8. I put the kettle on to boil. After the kettle has boiled, I pour boiling water in, very carefully so that the jar does not burst.

I fill all 3 jars, cover with sterile lids and leave for 20 minutes.

9. After 20 minutes, I drain the water from each jar into a saucepan. I do this using a special lid.

10. I put a pan of water on the fire, bring it to a boil and fill the jars with tomatoes again. If there is not enough water, the jars are a little incomplete, you need to add more boiled water, into each jar. I top up the kettle.

11. Cover with sterile lids and leave for 10 minutes.

12. After 10 minutes. I drain the water from the jars, again, I do this using a special lid.

13. Add 1 tbsp. a spoonful of salt, not a mountain, not a full one, and 3 tbsp. spoons with a heap of sugar. I put it on the fire and boil for several minutes until the salt and sugar dissolve. The brine must be placed so that the bulk ingredients dissolve.

14. Meanwhile, while the brine was on the stove, I added 1 tbsp to each jar. spoon 9% vinegar.

15. I pour it into each jar hot pickle, cover with sterile lids. Roll up the key.

16. Then turn the jars with yellow tomatoes upside down, wrap them in a blanket or blanket and leave to cool. It can be for a day, or it can be for 10-14 hours.

17. After cooling, remove the pickled yellow tomatoes for the winter. We store preserved food in the apartment; you can put it in the basement or pantry.

The recipe for pickled yellow tomatoes with basil and celery is very interesting; the tomatoes turn out tasty and aromatic. They look very nice on the table.

You can submit them to fried potatoes, or mashed potatoes, for meat, poultry, fish, barbecue, buckwheat, rice, pasta.

Bon appetit! Good luck with your preparations! These tomatoes turn out beautiful and delicious! Cook with love!

Yellow tomatoes for the winter video

• yellow tomatoes;
• water – 1.5 l;
• granulated sugar – 70 g;
• coarse salt (not “Extra”) – 30 g;
• a set of spices for pickles;
• vinegar 70% - 15 ml, that is, 1 tbsp. spoon.

Preparing pickled yellow tomatoes for the winter

1. Sort the vegetables; for pickling, take fruits that are firm, undamaged and not too large. Wash them thoroughly in cool water, remove the stem from each vegetable and dry.

2. Place spices at the bottom of the prepared jar. Standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, bay leaves. Also add allspice peas.

3. Fill the jar with tomatoes. When laying them, do not compact them too much. Do you know how they do it? experienced housewives? Place half of the jar, then lightly tap the bottom of the container on the table. But only lightly, and a kitchen towel folded in several layers is placed on the table. Then fill the jars to 2/3 of the volume and tap again a little. This way the tomatoes will settle down naturally. Then it remains to add a little more fruit up to the neck. You can also add sweet pepper, just chopped, at least that’s what my mother does.

4. Pour water into the pan and bring it to a boil. Pour boiling water over the tomatoes in the jar, cover with a lid (which you will then roll up) and leave in this position for 25-30 minutes.

5. Then pour the filling back into the pan and set on fire. Add salt and sugar, stir thoroughly so that no grains remain.

6. As soon as the brine starts to boil, wait a minute or two, then pour it over the tomatoes, then pour in the vinegar and quickly roll up the lid. Turn the jar upside down, cover it with a blanket and let it stand until it cools completely. After which you can put the preserved food away for storage in the pantry or cellar.

And be sure to make chopped canned tomatoes for the winter (my mother taught me how to make them).