How to roll up tomatoes and apples for the winter. Tomatoes with apples for the winter in salad slices

Fragrant apples will give ripe tomatoes unique aroma and sweetish taste. Tomatoes prepared according to this recipe go perfectly with meat dishes, and can also serve as a basis for cooking wonderful sauce. The number of products offered is designed for five liter jars.

Since the necks of the jars are not very large, choose medium-sized tomatoes - the smaller the better. The tomatoes should be ripe, but not soft. Wash the tomatoes well in cold water, we select wrinkled and damaged ones. You can take any apples according to your taste - it is best to take sweeter, aromatic varieties.

Wash the apples well, remove the seeds, do not remove the skin. Cut the prepared apples into slices - cut a medium apple into about 8 pieces.

We sterilize the prepared jars together with the lids: the jars can be sterilized by steam, just pour boiling water over the lids and let them sit for at least five minutes.

In each jar we place one sprig of herbs - dill and parsley.

After this, add garlic and apple slices - the number of apples depends on your taste. The more apples, the sweeter the marinade and tomatoes will be. A good proportion is the number of slices of apples and tomatoes. For example - 7 tomatoes and seven slices. Fill the jars up to the shoulders.

We also make the top layer from apples - place the remaining slices on top of the tomatoes.

Prepare a marinade from sugar, water, salt and spices. We prepare two pans - in one we cook the marinade, in the other we simply boil six liters of water. You can use a regular kettle. Add vinegar to the marinade at the very end, when the sugar and salt have already dissolved and boiled well.

Regular clean water pour in the prepared tomatoes and apples, keep covered for about 10 minutes and drain. Pour the hot marinade into the prepared jars immediately after draining the water!

For homemade preparations, give yourself a separate kettle, in which it will be much easier for you to boil water and pour it into canning jars. You can pour the brine or marinade into the kettle from a saucepan, or cook the marinade directly in the kettle. This will protect you from burns from steam and hot water.

Cans of tomatoes for the winter and apples need to be rolled up and turned over immediately, so it’s better to do them one at a time - roll up one can and move on to the next. Don't let the marinade cool! Be sure to wrap the jars in a warm cloth, or even better, spread a blanket on the floor and wrap them well until they cool completely - about overnight.

You can try the apple and tomato preparation in about a week, but the most bright taste They will show it in about a month.

From tomatoes, apples and marinade you can prepare great sauce To meat dishes. To do this, you can take one tomato, one or two slices of apples, garlic and chop into homogeneous mass blender. If necessary, add a little marinade.

Bon appetit!

During the season of preparing for the winter, every housewife tries to roll up a jar or two of delicious tomatoes without fail. And this is not surprising! After all, store canned vegetables and they didn’t stand next to fragrant, delicious homemade tomatoes, cooked with soul and love.
Marinated tomatoes according to this recipe have a light, subtle apple aroma. And the taste is finger-licking good! For cooking, it is better to use sour apples. They are the ones that most favorably emphasize the taste of tomatoes. But be careful with spices: the main thing is not to overdo it, so as not to interrupt the delicate fruit bouquet.
Try making pickled tomatoes and apples for the winter. The recipe with photo is easy to prepare and takes only 50 minutes. From the listed ingredients, two liter jars of the finished product are obtained.

Taste Info Tomatoes for the winter

Ingredients

Tomatoes (small) – 1 kg;
Apples – 2 pieces;
Salt – 25 gr.;
Sugar – 60 gr.;
Vinegar – 20 ml;
Bay leaf – 2 pieces;
Allspice (peas) – 6-8 pieces;
Parsley - several sprigs.

How to prepare pickled tomatoes for the winter with apples

First, sterilize the jars and lids for preservation. The fastest and most efficient way to prepare dishes for preparations is to use the oven. To do this, place the washed jars in a cold oven and heat it to 150 degrees. Sterilize containers for 10-15 minutes. Boil the lids in a saucepan with clean water for 10 minutes.

Peel the apples and remove the core and seeds. Cut the fruit into slices of arbitrary size. The larger the tomato, the larger the apple pieces should be.

Place a few peppercorns at the bottom of sterilized jars. bay leaf ik, parsley sprigs. Fill containers with tomatoes, alternating them with apple slices.

Pour boiling water over the cans of tomatoes. It is necessary to pour on the vegetables strictly in the center so that the glass does not burst. Cover the jars metal lids and leave to cool for 20-25 minutes.

Pour the cooled water into a saucepan. Add salt, sugar and bring the brine to a boil. Pour vinegar into the boiling liquid.

Fill jars of tomatoes with boiling brine to the brim. It’s better to pour a little liquid to ensure a more reliable seal.

Immediately seal the jars with lids. Cover the workpieces with a warm blanket or rug and leave for a day. When the containers have cooled, put them in a dry, dark place for storage.

Teaser network

Tips for preparing pickled tomatoes with apples:

Some housewives pour tomatoes not with water, but apple juice, boiled with standard spices: salt, sugar and vinegar. This brine turns out to be very aromatic.
To check whether the jars are securely closed, you need to turn them upside down. If the liquid does not flow, then everything is done correctly!
In a jar of tomatoes you can put not only apples, but also any other favorite vegetables: garlic, carrots, plums, onions, grape. But the most favorite recipe for many is pickled tomatoes with apples and peppers. This preparation is done according to standard recipe, it’s just that at the initial stage the tomatoes in the jar alternate not only with apples, but also with bell pepper. It can be cut into thin strips or more in large pieces, it all depends on the preferences of the hostess. You can take red, green and yellow peppers. Then the snack will look even more picturesque.
Marinated tomatoes with beets and apples are prepared according to the same principle, only the beets need to be cut into thin rings. The beets will color the brine delicately pink and will give unique taste tomatoes.

Every lover of simple dishes can preserve tomatoes and apples in marinade according to the proposed recipe. delicious preparations home harvest of vegetables and fruits. Cooked tomatoes according to this recipe go perfectly with poultry and meat dishes, and can also be the basis for a wonderful sauce. The quantity of products is designed for five liter jars.

Canning is fairly quick to prepare, so make sure you have all the ingredients you need before you start.

Recipe for canned tomatoes with apples in marinade

You will need (for 5 liter jars):

tomatoes – 3.0 kg,
garlic – 5 cloves,
apples – 5 pcs. (1 piece for each jar),
water for marinade - 2 liters,
coarse salt - 4 tablespoons,
sugar – 2 tablespoons,
vinegar 9% - 5 tablespoons (1 tablespoon per jar),
bay leaf – 5 pcs. (1 piece in each jar),
black peppercorns – 15 pcs. (3 pcs per jar)
cloves – 5 pcs. (1 clove in each jar)
herbs: dill and/or parsley

Preparation:

To minimize damage to vegetables during canning, choose medium-sized tomatoes - the smaller the better. The tomatoes should be ripe, but not soft. Take any apples of your choice - but it is better to take sweet and aromatic ones, not wrinkled or damaged. How apples are sweeter, the sweeter the marinade and tomatoes will be.
Peel well-washed apples from seeds; the peel is not removed. Cut each apple into approximately eight pieces.
Sterilize jars in advance: they can be sterilized with steam, or processed in microwave oven. Pour boiling water over the lids.
To the bottom of each liter jar add dill and parsley, a clove of garlic. Fill the jars to the brim with tomatoes and apple slices; it is better to mix fruits and vegetables.
Prepare two pans. One for the marinade: add salt, sugar, spices to the water, bring to a boil. In another, boil 6 liters of filtered water.
Pour boiled water into the jars of tomatoes and apples, cover with lids and keep the canning under the lids for ten minutes, then drain the water. Immediately after draining the water, fill the jars with marinade, add 1 tablespoon of vinegar to each jar, and roll up the lids using a seaming wrench.

Canned tomatoes with apples in marinade will be ready in a week, but a more subtle taste will appear in about a month.

Preface

Preserving tomatoes and apples for the winter in one preparation is no more difficult than preparing these products for long-term storage separately. And the result obtained will exceed expectations those who will be doing such conservation for the first time. The dish turns out to be unusually aromatic and tasty, because the tomatoes and apples soak each other own juices, and their taste acquires specific notes. There are a great many recipes for preserving such preparations, and at the same time there is always room for your own imagination and experiments.

In order for the preparation to be 100% successful, you need to pay due attention to the selection of ingredients. Tomatoes must certainly be perfect: whole, strong, not diseased, without spots or dents, with intact skin. It is advisable to choose small fruits: medium or small. It will be easier to arrange them during preservation and then easier to remove through the neck. If you have to use large tomatoes, then you need to choose the strongest ones and cut them into 4 parts. It is advisable to preserve these tomatoes separately from whole medium and small ones.

Canned tomatoes with apples

As for the ripeness of tomatoes, you can take unripe and even green ones. With the latter, products with a specific aroma and taste are obtained. Some people like these tomatoes with apples even more than those made from ripe tomatoes. Apples should be sweet and sour. Best variety Antonovka. And you can even take them unripe. It is believed that with sweet fruits this preparation turns out much less tasty and aromatic. There are no strict requirements for the selection of apples for quality. All spoiled areas can be cut out, and the fruits themselves will be cut into slices.

Regarding the quantitative ratio in the procurement of tomatoes to apples, the following should be noted. Recipes do not always give the exact quantities of these ingredients. However, we can take the following proportions as an axiom: 2 medium apples per three liter jar blanks. You can make the calculation in another way, especially when the recipe contains additional ingredients(other vegetables and fruits): 7 apple slices for 7 tomatoes. In general, it is not necessary to follow the recipe exactly, because canning is a creative matter. In this case, it is advisable not to deviate too much from the proportions for the marinade. They are usually optimal.

You need to be more careful with spices and seasonings - do not overdo it with them, otherwise you can easily interrupt the delicate apple bouquet in the taste and aroma of the preparation. If you wish, you can add dill umbrellas, horseradish leaves, currants and cherries to the jars. Before you start canning, all ingredients must be pre-prepared. Thoroughly wash the products that need this treatment (apples, tomatoes, peppers, herbs), and peel those that have husks or peels (garlic, onions, carrots, beets). Then we tear off the tails of the tomatoes. Leave the tomatoes themselves whole. Unripe dense fruits can be cut into rings or quarters.

First cut the apples in half and remove the entire core. Then we cut the halves again to make quarters, or into several slices, the thickness of which we set arbitrarily. This does not affect the taste and aroma, but with thin pieces You can fill the jar more tightly with the blank. Cut out the top of the pepper. Then cut it in half and remove the core and seeds. Next, chop the pepper and other additional ingredients according to the recipe recommendations. For canning, you can take liter and three-liter jars. They and their lids for sealing must first be thoroughly washed and then sterilized.

To fill the preparation of tomatoes with apples, laid out in jars, a marinade is most often used - aqueous solution spices with vinegar. In this case, there is no need to sterilize the workpiece after pouring the marinade. We roll it up right away. According to recipes with marinade, you can preserve tomatoes and apples without vinegar, using the pouring boiling water method. That is, first we fill the workpiece with boiling water 1 or 2 times, which we then drain. And after that, fill the jar with boiling brine. Moreover, in the case of 2-time pouring (1 time with boiling water, and then with brine), the workpiece must be sterilized before seaming. If the pouring is done 3 times (2 times with boiling water and at the end with boiling brine), then you can do without sterilization.

After sealing, the jars of tomatoes and apples must be cooled in the same way as other still-sealed, still-hot preparations for the winter. We turn them upside down, place them on a thick cloth laid on the floor, and wrap them on top with a warm thing (blanket, rug, towel). After about a day, when the workpiece has completely cooled down, we send it for storage. To do this, we use a suitable dark color, and most importantly cool place: warm barn or cellar, refrigerator or basement.

Pickling is the simplest and fastest method of preservation in all respects. You can try it with apples a week after seaming. However perfect taste they will acquire it only after a month. And if you marinate tomatoes with apples for the winter according to classic recipe(with a minimum of ingredients and culinary operations), then the canning process itself will take least time. Here's one of them simple recipes. You will need:

tomatoes – 1.5 kg;
apples – 0.5 kg;
sugar and non-iodized salt - 2 tablespoons each;
allspice and black pepper (peas) – 1/2 teaspoon each;
table vinegar 9% - 1/4 cup.

Marinated tomatoes with apples

Place the prepared tomatoes and apple slices in a jar in layers. Let's start with fruits. Then tomatoes. Then we repeat the laying of these layers. Depending on the size of the tomatoes, you should get 2-3 repetitions. Then pour boiling water into the jar and cover it with a lid to seal it. We leave the preparation to stand for about 10 minutes. Then we pour the cooled broth into the pan and pour sugar, salt and pepper into it. Place the pan on the stove and heat its contents to a boil. While the future marinade is heating up, you need to stir it thoroughly to completely dissolve the sugar and salt crystals. Boil the boiled brine for about 5 minutes, and then pour it into the jar with the preparation. Next, immediately pour in the vinegar.

Original recipe with spices and spices. You will need:

tomatoes - how many will fit;
apples – 3 pcs;
garlic (cloves) – 3–5 pcs.;
sugar – 5 tablespoons;
vinegar 9% table – 50 ml;
black peppercorns – 3 pcs.;
fresh parsley and dill (sprigs) – 2–3 pcs.;
bay leaf (medium) – 1–2 pcs.;
cloves (buds) – 1–3 pcs.;
ground cinnamon - to taste.

Place tomatoes in a jar and then apple slices on top. Place half the garlic at the bottom of the container, and the rest of the cloves on top of the laid fruit. We place parsley and dill vertically along the walls of the jar. And we also throw pepper, cloves and bay leaves into the container, but not in one place, but disperse them inside the layers of tomatoes and apple slices. Then pour boiling water into the jar and cover it with a lid. Let the mixture sit for about 15 minutes. Then pour the cooled broth into a saucepan and add salt, cinnamon and sugar. Place the pan on the stove and stir its contents thoroughly until the crystals are completely dissolved. Then pour vinegar into the boiled brine and cook the resulting marinade for about 5 minutes, after which we fill the jar with the preparation.

Many people do not like the presence of the taste and smell of vinegar in their preparations. This seasoning is contraindicated for some. In addition, vinegar in large quantities(if too frequent use pickled foods) can cause serious harm to health, especially when the seasoning is of poor quality. For those who are for the natural taste of products and healthy eating, we offer one of the recipes without vinegar.

Canning tomatoes and apples

For a three-liter jar you will need:

tomatoes - how many will fit;
apples (medium) – 2 pcs.;
hot pepper (pods) – 1/2 pcs.;
dill (“umbrellas”) – 1–2 pcs.;
non-iodized salt and sugar - 3 tablespoons each.

We fill the jar in the following sequence: first add peppers and dill, then apple slices and finally tomatoes. Then pour boiling water into the container with these products. Immediately cover the jar with a lid for seaming and leave the preparation there for about 5 minutes. Then pour the resulting broth into the pan and add salt and sugar to it, which must be mixed well until the crystals are completely dissolved. Then we heat this brine until it boils, after which we immediately pour it into a jar with vegetables and fruits. Finally, tomatoes and apples for the winter, canned without using vinegar, must be sterilized for 15 minutes.

And instead of a whole series of other options, we remind you that according to any recipe for pickling tomatoes with apples, you can preserve them without using vinegar - by pouring boiling water over them. Whether or not to sterilize jars before sealing depends on the number of times this operation is repeated.

As the popular proverb says, you can't spoil porridge with oil. Likewise, adding other ingredients to tomatoes and apples when canning them together only improves the taste of the preparation and allows you to diversify dishes even more winter table. Although whether to add something else or not is an individual matter for everyone. For lovers savory dishes and experimentation, several similar recipes are offered below.

Combination of peppers, tomatoes and apples

Preservation with sweet peppers. This vegetable will give tomatoes and apples a delicious subtle flavor. The amount of main ingredients is taken by eye. By changing the quantitative ratio of peppers and apples to tomatoes, you can achieve the desired range of taste. Ingredients for the marinade are indicated per three-liter jar. You will need:

tomatoes, apples and sweet pepper;
parsley (sprigs) – 4–5 pieces;
clove buds (optional) – 1–2 pcs;
allspice peas (optional) – 5–7 pcs;
table vinegar 6% – 50 ml;
non-iodized salt – 1 tablespoon;
sugar – 5 tablespoons.

Place the prepared tomatoes mixed with apple slices into the jar. Place the peppers cut into strips vertically along the walls of the container. We also place sprigs of parsley next to it. For more piquancy, you can also add cloves and allspice. Then pour boiling water into the container up to the top of its neck and leave the workpiece there, covering it with a lid for seaming, for about 5 minutes. Then drain the water from the jar into the pan and heat it to a boil. Pour sugar and salt into the boiled broth. Then they must be thoroughly and quickly stirred in water until the crystals are completely dissolved. After this, pour vinegar into the broth and cook the resulting marinade for 5 minutes, and then immediately fill the jar with fruits with it.

Recipe with beets and onions. The first vegetable will give tomatoes and apples original color and share its vitamins with them, and the onion will make their taste unusually piquant. For a three-liter jar you will need:

tomatoes - how many will fit;
apple – 1 pc.;
beets (small) – 1 pc.;
onions (medium bulbs) – 2 pcs.;
sugar – 150 g;
non-iodized salt – 1 tablespoon;

Cut the prepared (without peel) beets into slices and the onion into rings. We put them and apple slices in a jar, and then fill this container to the top with tomatoes. Next, we carry out preservation, as in the previous recipe, but only after pouring clean boiling water over the products, we leave them to steep with it for 20 minutes, not 5.

Assorted recipe for which you will need:

green tomatoes – 5 pcs.;
apples, sweet peppers (preferably red), medium onions and carrots - 1 piece each;
garlic (cloves) – 3 pcs.;
parsley (sprigs) – 3 pcs.;
celery (sprigs) – 1–2 pcs.;
peppercorns (any) – 5 pcs.;
bay leaf (medium) – 1–2 pcs.;
sugar – 6 tablespoons;
non-iodized salt – 1.5 tablespoons;
table vinegar 9% - 1/2 cup.

Cut the prepared pepper into strips, onions into half rings or rings, carrots into circles, apple into slices, and tomatoes into 4 parts. After this, fill the jar in the following sequence: first the greens, then the apple, then the pepper, then the tomatoes, then the carrots and finally the onion. And on top of it all we put garlic, bay leaf and peppercorns. Next, we carry out this process with apples in the same way as the preparation with red tomatoes in the previous recipe (with the products infused for 20 minutes in a jar filled with boiling water).

Canning apples is a great chance and option to prepare non-standard large tomatoes for the winter. You just need to supplement the preparation with a number of other vegetables (for example, peppers, cucumbers, carrots) and cut all the ingredients into salad slices. Below is one of these recipes, the quantity and composition of products in which can be changed at your discretion. For example, instead of cucumbers, you can take beets. It will still turn out simple, but almost delicious summer salad for the winter.

Canned salad for the winter

You will need:

tomatoes, apples, cucumbers, onions and carrots - 1 kg each;
sweet pepper – 0.5 kg;
sugar and non-iodized salt – 70 g each;
bay leaf – 1–3 pcs.;
black pepper (peas) – 15 pcs.

We chop all prepared products. Apples and carrots can be coarse grater. Finely chop all the rest. To make the salad beautiful, you can cut the onions into rings and the cucumbers into slices. Then put the apples and all the vegetables in one wide dish (bowl) and add spices, salt and sugar to them. Everything is fine, but mix it carefully, and then put it very tightly into the jars. After this, containers with salad must be sterilized for 40 minutes before rolling.

From this article you will learn how to prepare delicious pickled green tomatoes with apples at home. Recipe with photo.

Marinated green tomatoes with apples

Pickling is the main method of preparing vegetables. Vinegar ensures the preservation of the dish and adds a pleasant aroma.

To ferment vegetables, you will need large containers, and pickled “stocks” look very compact and take up little space.

TO fruit and vegetable marinades Many people are skeptical, but the combination of green tomatoes and apples can charm even skeptics.

Rich taste with complexity spicy shades will become " business card» of this workpiece.

The “friendship” of apples and tomatoes is manifested in various variations: tomato-apple adjika, sun-dried tomatoes and apples in oil marinade.

But in these recipes, ripe red tomatoes are used, and green fruits can only be marinated together with autumn apple slices.

The ratio of fruits should not be the same; tomatoes are given the leading role, and apples are a “tasty accompaniment”.

Products:

green tomatoes - 800 grams,
apples - 3 pieces,
hot pepper - ¼ pod,
garlic - 3-4 cloves,
stems - 3 pieces,
bay leaves - 4 pieces,
black peppercorns - 1/3 teaspoon,
and dill - 1/3 teaspoon.
Marinade: water - 1 liter, salt - 1 tablespoon, sugar - 2 tablespoons, vinegar 9% - 70-80 milliliters.

Cooking sequence:

Green tomatoes and apples are inspected, sorted, and washed under running water.
Fresh and dry spices are placed in a sterilized jar: parsley stems and leaves are cut into large pieces, garlic is peeled, black pepper and mustard seeds are thrown in whole, two small rings are cut from a red pepper pod. Spicy will not hurt both tomatoes and apples.
Tomatoes are cut into quarters, and apples into 8 parts, having first removed the centers with seeds.
Tomatoes and apples are placed in a jar, the placement is quite dense, but not compressed.
Fill the jar with boiling water, cover with a lid, and leave for 15 minutes.

The cooled water is poured into a saucepan to prepare the marinade. Spices can also get into the pan along with the water. It is convenient to calculate the proportions of the marinade based on 1 liter of water, so add plain water. Add salt and sugar to the marinade and boil the liquid for 5 minutes.
Vinegar is poured into the jar, then boiling marinade.
Roll up the jar, turn it over, cover it with a blanket and leave it until the morning.
The workpiece is stored for a year. The apples will taste like pickled ones. The tomatoes will be slightly saturated with apple aroma, but the taste will remain sharp.