How to cook tomatoes without sterilization. Canned tomatoes for the winter without tedious sterilization

Someone jokingly said that nature was in in a great mood when I created tomatoes. And, it’s true, she spared nothing for these vegetables, giving them unique taste, pleasant appearance And beneficial properties. These vegetables come in different colors: yellow, pink, red - they seem to play with all the colors of summer. To renew summer mood, the best thing you can do is to prepare tomato preparations for the winter without sterilization. It is unlikely that anyone will refuse such a dish.

Tomato preparations for the winter without sterilization

Tomatoes are vegetables that are easy to preserve in almost any form. They can be dried, frozen, pickled, salted, made into juice and even jam.
Sweet tomatoes also find their place on the table for the winter. Canning tomatoes takes pride of place among other winter preparations.
Canned vegetables come in the following types:

• Salted - vegetables are mixed with spices and filled with salty solution.
  

  For reference! To prepare brine for pouring, take 600-800 g of salt and dissolve it in 10 liters of water.

• Marinated - an invariable attribute of any feast; the appetizer is suitable for a festive or everyday table When pickling, vegetables are poured with marinade (water, vinegar, salt, sugar and spices).
• Juice – vegetables are peeled and ground in a meat grinder, and then boiled until slightly thickened.
• Salads - vegetables are sliced ​​together with other vegetables, poured with a marinade of water, vinegar and spices, tomato or other dressing (there are many recipes for rolling tomatoes in oil for the winter).

You can also make purees tomato paste and much more. Interestingly, it is possible to seal tomatoes for the winter without vinegar or sterilization. And there is no doubt that they are successfully preserved until spring. And tomatoes in tomatoes for the winter generally amaze with an abundance of vitamins.

A simple recipe for tomatoes for the winter without sterilization

Pickling tomatoes is a fairly simple procedure. It is important to choose ripe tomatoes no damage or rot.

Ingredients

• tomatoes - 6-8 pieces (depending on the size of the vegetables);
• horseradish - 3-4 leaves;
• bay leaf– 1 piece;
• dried dill - 2 umbrellas;
• garlic – 3 cloves;
• cherry leaves – 5 pcs.;
• black peppercorns – 4 pcs.

For reference! To do spicy tomatoes for the winter, you can add hot pepper.

For the marinade:

• water – 0.5 liters;
• vinegar – 1 tsp;
• sugar – 2 tbsp. l.;
• salt – 4 tsp.

Cooking method

Sealing tomatoes for the winter follows this recipe:

1. Wash vegetables under running water.

1. Place dill, horseradish, bay leaf, garlic, cherry leaves and peppercorns into sterilized jars.

1. Place the tomatoes.

1. Make the marinade by mixing all the ingredients intended for it, except vinegar, and bringing to a boil. Pour the marinade over the tomatoes, let sit for 15 minutes and drain. Bring to a boil again and pour in a second time. Add vinegar and roll up the lids.

Very tasty tomatoes for the winter without sterilization

Recipes for rolling up tomatoes for the winter without sterilization are quick and quite simple. Such vegetables retain most of their vitamins, which cannot be said about pickling with additional heat treatment. Many people believe that the most delicious tomatoes for the winter are obtained this way.

Ingredients

• tomatoes - 12-15 pcs.;
• dill - 2 umbrellas;
• bay leaf – 2 pcs.;
• parsley - 1 sprig;
• black peppercorns – 5 pcs.;
• sweet pepper– 1 piece;
• garlic – 4 cloves;
• onions – 1 pc.

• For the brine:

• vinegar - 1 tbsp. l.;
• water – 2 l;
• sugar – 3 tbsp. l.;
• salt – 2 tbsp. l.

Cooking method

You can prepare tomatoes according to this recipe as follows:

1. Rinse the greens.

1. Wash with soda and steam 3-liter jars for 15 minutes.

1. Select dense, ripe and beautiful tomatoes, rinse them thoroughly.

1. Wash the sweet pepper, remove seeds and cut into strips.

1. Peel the garlic and chop into slices.

1. Peel the onion and cut into rings.

1. Place ingredients in jars, alternating layers of onions and herbs with tomatoes. Add sweet peppers and peas, dill umbrellas, garlic.

1. Prepare a solution of water, salt and sugar. Bring it to a boil and pour over the vegetables twice. Before pouring a second time, add vinegar. Roll up.

Tomatoes with peppers for the winter without sterilization

Tomatoes and peppers for the winter - how to cook without sterilization

Tomatoes and peppers for the winter have good taste. This preparation combines salty and spicy vegetables with sweets.

Ingredients

• tomatoes - 12-15 pcs.;
• bell pepper− 3 pcs.;
• garlic - 5 cloves;
• celery - 1 stalk;
• horseradish - 1 leaf;
• onion – 1 pc.;
• hot pepper - 1 pod (or amount to taste);
• cherry leaves - 5 pcs.;
• bay leaves - 3 pcs.;
• black pepper - 4 peas each;
• salt - 50 g;
• sugar - 50 g;
• vinegar - 50 g;
• water.

Cooking method

Marinated tomatoes without sterilization for the winter with pepper are prepared according to an already familiar recipe:

1. Wash the vegetables.

1. Peel the onion and chop into rings.

1. Remove bell peppers from seeds, wash and cut into slices.

1. Place the garlic cloves in a jar along with the herbs.

1. Place bell peppers, onions and tomatoes in a jar. Pour boiling water over the contents, then drain, boil the water again, and pour in the vegetables again. Then once again drain the water from the jar and prepare a marinade based on it: add salt and sugar, peppercorns, hot pepper and bay leaf. Bring to a boil.

1. Add vinegar to the jars and pour the prepared marinade over the tomatoes. Roll up. The result will be something like the one in the photo.

Tomatoes for the winter, cut into halves, without sterilization

If you close the tomatoes in halves according to this recipe, you get excellent snack, which is suitable for meat, fish and other dishes. Despite the simplicity of preparation, its taste is always at its best. It will make a profitable match even for festive table dishes.

Ingredients

• tomatoes – 8−10 pcs.;
• vinegar - 2 tbsp. l.;
• vegetable oil– 2 tbsp. l.;
• onions – 2 pcs.;
• sugar – 3 tbsp. l.;
• salt – 2 tbsp. l.;
• black pepper – 3 peas;
• garlic – 6 cloves;
• bay leaf – 5 pcs.;
• water – 0.5 l;
• dill - 2 umbrellas.

Note! For pickling tomatoes, it is advisable to use 9% vinegar.

Cooking method

1. Wash the tomatoes to remove dirt and cut each one in half. Large fruits can be divided into 4 parts.

1. Peel the onion and cut into half rings.

1. Chop the garlic cloves into slices.

1. Place dill, onion and chopped tomatoes in sterilized jars. Add peppercorns, garlic, vinegar and bay leaf.

1. Boil water separately, add sugar and salt, as well as vegetable oil. Pour the resulting marinade over the vegetables and roll up the lids.

Note! Adjika will add a special charm to this preparation if you add about 1 teaspoon to the jar.

Pickled tomatoes without sterilization for the winter

To enrich your body with vitamins, it is enough to make tomatoes in a tomato for the winter.

Ingredients

• tomatoes – 6 pieces and 1.5 kg for tomatoes;
• salt – 2 tbsp. l.;
• vinegar – 50 ml;
• sugar – 1 tbsp. l.;
• cloves – 3 pcs.;
• black peppercorns – 6 pcs.;
• bay leaf – 2 pcs.

Cooking method

The following recipe is used for preparation:

1. Sort through the tomatoes.

Sort through the tomatoes Add to boiling water tomato juice sugar, salt, pepper and cloves. Cook for 5 minutes. Add vinegar and turn off the fire.

Video recipes

Very simple recipes delicious tomatoes for the winter without sterilizing jars are presented in the video.

Hello my dear readers. You canning according to my recipes and have long been asking me to tell you how I seal pickled tomatoes for the winter. Sorry, there were no photos. So I got together and, so to speak, captured the process.

As always, I will describe several recipes; they are all similar and deserve attention and praise. Lately I've been sealing 1.5 and 2 liter jars to open and eat once. That's why I use the recipe with marinade. I close it without sterilization, that is, I fill it with boiling water twice, and the third time with marinade. The tomatoes turn out slightly sweet, very tasty, simply delicious and great snack.

It turns out delicious if you add slices of Antonovka apples. The taste is extraordinary. Try adding 1 chopped apple to 3 liter jar for testing.

Which tomatoes to choose for canning?

The preparations require small tomatoes; they should easily fit into the neck of the jar and fill it well when shaken. The skin on vegetables is quite thick, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes with dents are not suitable; it is better to use them for sauce. But you shouldn’t take greenish ones either. Tomatoes of different degrees of ripeness should not be closed together. There are recipes for green tomatoes.

There should be no signs of rot, gray spots or areas eaten by insects. One such fruit can ruin the entire jar.

The ideal variety for preservation is considered to be cream, and of the same “caliber”. Canned cherry tomatoes look beautiful in jars. It is not necessary to take only red tomatoes; a mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the cans and the tomatoes themselves. The safety of the workpiece directly depends on the thoroughness of this procedure. If you can can tomatoes without sterilization, then be sure to steam the jars and lids before adding the vegetables; if with sterilization, then it is enough to thoroughly wash the container with soda.

Marinating provides long-term storage due to two factors: vinegar and temperature treatment. She needs special attention.

Method without sterilization with double filling boiling water and aging is more suitable for three-liter jars and large batches of preserves. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during cooking, it is enough to prick the vegetables several times near the “top”.

Ingredients

• 5 kg of tomatoes;
• 3 heads of garlic;
• 1 bay leaf for each jar;
• black peppercorns.

At your own discretion, you can add parsley, rings onions, sweet pepper.

I can’t say for sure which way out, it depends on the size of the tomatoes and the jars themselves. I got 4 cans of 2 liters each. The marinade was made from 3 liters of water.

To prepare marinade for 1 liter of water:

• salt – 1 tablespoon;
• sugar - 3-5 tablespoons of sugar (I add 3, for greater sweetness you will need 4-5 tablespoons);
• vinegar 9% – 50-60 ml.

Method No. 1 without sterilization

The recipe is simple, and the tomatoes turn out delicious, you won’t be able to pull them away by the ears. The blanks will easily stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.

Method No. 2 with sterilization

1. Distribute the spices among the washed jars and pack the tomatoes tightly.
2. From the water required quantity salt and sugar with vinegar, cook the marinade. When it boils well, pour it into the jars. Cover with lids, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a pan of water. Be sure to put a towel on the bottom of the pan and place cans of tomatoes. Fill hot water to the level of the “hangers” of the cans. Do not allow it to boil violently, otherwise it may get inside them. Check the time from the moment of boiling.
4. Carefully remove hot jars from the water and seal.
5. Place them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
6. Then you can put it in a pantry or cellar for storage.

Recipe with aspirin

I know that they closed it like this back in Soviet times. And many people still add aspirin when canning. This is my mother's recipe, tried and true over the years. And she was good housewife, she cooked very tasty, and enjoyed receiving guests. It's sad to remember that she is no longer alive. All that was left were the notes in the culinary notebook.

Ingredients for each 3 liter jar:

• 1 tablespoon salt;
• 2-3 tablespoons of sugar;
• 60 ml 9% vinegar;
• 1 tablet of aspirin (acetylsalicylic acid);
• 1 piece bay leaf;
• 8 black peppercorns.

At your own discretion, add parsley, dill sprigs, hot peppers, onions, and sweet peppers.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. There is no need to pour boiling water over them several times. You only need to steam the empty container before filling; keep the lids for sealing in boiling water for a couple of minutes.

1. Wash the tomatoes and prick them with a toothpick near the stem.
2. First, place a bay leaf and black peppercorns into each washed jar. Garlic cloves and herbs if desired.
3. Fill to the very top with tomatoes, shaking the containers.
4. Boil water; there is no need to prepare the marinade.
5. Add 1 table top to each jar. a spoonful of salt, 2 or 3 tablespoons of sugar, pour in 60 ml of vinegar 9%.
6. Add 1 tablet of acetylsalicylic acid.
7. Pour boiling water over it and then roll it up. Check that there is no leakage from under the lid.
8. Place the jars under the “fur coat” with the lids down for about a day. Can be stored without refrigeration for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are an excellent appetizer for any dish. They taste like barrel ones. There is no aftertaste from aspirin. They will help you out on holidays and complement your lunch. Be sure to try it new recipe and write your reviews in the comments, maybe someone will find your experience useful.

This time I propose to cook pickled tomatoes with garlic with me. This preparation turns out to be very aromatic and tasty. The proposed method of canning is simple and fast, because we pickle tomatoes for the winter without sterilization.

A step-by-step recipe with photos will give you the opportunity to make delicious sweet and sour pickled tomatoes with garlic for the winter.

For a 3 liter jar take:

• approximately 2 - 2 and a half kilograms of tomatoes;
• head of garlic;
• 6 whole cloves;
• 6 black peppercorns;
• 2 peas of allspice;
• a couple of dill umbrellas.

For marinade per 1 liter of water:

• 2 tablespoons salt;
• 6 tablespoons sugar;
• 1 teaspoon vinegar essence- add to the jar.

How to pickle tomatoes with garlic for the winter without sterilization

Starting the preparation, I’ll note that only strong, not crushed tomatoes, preferably small in size, are suitable for the recipe.

We start making the preparation by washing the tomatoes. Peel the garlic and cut it into small oblong pieces, trying to make them pointed on one side.

Using a knife, make an incision in each tomato in the area of ​​the stalk. Insert a piece of garlic into it.

Place dill in a sterilized jar. Lay on top stuffed with garlic tomatoes. Pour boiling water over the jars filled with tomatoes and wait 10 minutes.

At this time, cook the marinade. To do this, add salt, spices, sugar to the water and boil for 10 minutes.

Drain the water from the jar. Instead, add marinade. Also, add vinegar essence to the jar.

We roll up the workpiece with a boiled lid. Turning the jar over, wrap it in a blanket or something warm for a day.

Store pickled tomatoes with garlic in a dark, cool place. They turn out strong, fragrant and will perfectly decorate even a holiday table.

For one two liter jar:
2 kg. tomatoes,
head of garlic,
1 tsp vinegar essence.

Brine:
1 liter of water,
2 tbsp. level spoons of salt,
6 tablespoons with a small pile of sugar;
7 black peppercorns
7 cloves,
a couple of black currant leaves,
2 small dill umbrellas (no more).

Recipe for pickled tomatoes:

Wash the tomatoes, cut out the stem. If you try to cut carefully without touching the skin, the tomatoes will not crack when pouring the marinade, but if the skins burst, this is even better, as the tomatoes will be better saturated with the marinade. Insert a piece of garlic clove into each tomato

and put them in jars.

Pour boiling water over the tomatoes in the jars and let sit for 10 minutes.

Prepare the brine: for 1 liter of water, 2 level tablespoons of salt and 6 heaped tablespoons of sugar.

Add spices and boil for 10 minutes. Tomatoes are tasty even without seasoning at all, with just garlic, but I highly recommend adding cloves, it gives the brine a sweet aroma.

Then drain the water from the can of tomatoes and immediately fill it with boiling brine. Add a teaspoon of vinegar essence to each jar.

Close with sterilized lids. Let's roll up

turn it upside down, wrap it in towels, or better yet, in a blanket and let it cool completely. No additional sterilization is required.

According to this recipe, the tomatoes turn out very tasty, sweet, and the brine is awesome!

Now about the little things: if you roll in three liter jars- your marinade will be calculated for 1.5 liters of water, you will get 3 tbsp. spoons of salt completely without a slide (or 2 tablespoons with a small slide) and 9 tablespoons with a small slide of sugar.

On liter jars- 400 ml of water, 1 tablespoon of salt and 3 tablespoons of sugar.

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 family recipes canning 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 tomatoes marinated without sterilization - recipe with step by step photos 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. Let's sleep it off required quantity black peppercorns, 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 our conservation in advance. To the bottom sterile jars add herbs and spices (I used horseradish leaves and dill umbrellas), add garlic, carrots, a piece of hot pepper and black peppercorns.

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