Canning tomatoes with citric acid without sterilization. Pickled tomatoes with citric acid

Calories: Not specified
Cooking time: Not indicated

For some reason, most housewives are afraid to experiment with. This is very strange, although, to be honest, I myself was among them for a very long time. But, then a friend treated me to canned tomatoes, and it was at that moment that I realized that there was no need to be afraid of change. I took the recipe for this yummy and started cooking the next day. Tomatoes with citric acid for the winter in liter jars - this is exactly the recipe that won me over a couple of years ago. It is prepared as simply as any winter preparation. You should definitely cook this delicious snack, surprise your family and friends with its taste. Please note, if you want to put rolled tomatoes with citric acid on the festive table, then stock up on it as much as possible. Because it will magically disappear from the table, and you will have to fill the bowl again to the brim at least a couple of times. If you doubt this a little, then know that it is in vain. Everything will be just like that!
Required components:
- 600 grams of ripe tomatoes,
- a liter of ordinary water,
- 1 tablespoon of salt,
- 3 tablespoons of sugar,
- 1 teaspoon of citric acid,
- 2 cloves of garlic,
- greenery

Recipe with photo step by step:

Take your favorite saucepan and add salt and sugar to its bottom.

Then pour in the water.

Add citric acid there.

Bring everything to a boil over high heat.
Wash the tomatoes and put them in glass jars.

Add parsley, bay leaf and garlic to vegetables.

Then pour in the marinade. A glass jar can burst from a hot marinade, so pour it in a little: first 1/3 of the jar, then half, then to the brim.

At the end, roll up the pickled tomatoes with citric acid with lids. It is also easy to prepare

Almost all preservations require the participation of vinegar in the marinade preparation process. This ingredient is responsible for the preservation of pickled foods, so vegetables can be stored without problems for more than a year. However, vinegar is not the only ingredient that can extend the shelf life of foods. For example, for berries and fruits it uses sugar as a preservative, and for vegetables it is also possible to use citric acid. We will tell you how to make pickled tomatoes with citric acid.

Tomatoes with citric acid for the winter without vinegar

When using citric acid during preservation, it must be borne in mind that the taste of such a twist will be slightly different from that obtained with the participation of vinegar. For example, cucumbers and cabbage will not be as crispy. At the same time, the original taste of vegetables and their smell will be preserved even better. The method of pickling a tomato when replacing vinegar with citric acid differs little from the technological process with vinegar.

Ingredients:

2 kg of fresh strong tomatoes of medium and small size;
2 cloves of garlic;
5 tablespoons of sugar;
3 teaspoons coarse salt without additives;
2 teaspoons of citric acid;
3 bay leaves;
5 black peppercorns.

Cooking process:

First of all, you need to prepare jars for tomato twist. The jar must be washed and thoroughly dried from the inside. Steam sterilize or dry in the oven. There should not be any chips or cracks on the neck of the cans, as they will affect the safety of the product.

Bay leaf, pepper and garlic are laid out at the bottom of the prepared container. Garlic is needed to add flavor to the brine. This ingredient changes its taste properties during the time spent in the jar. The pungency and sharpness go away, so it is very difficult to determine the taste of garlic with closed eyes. A few sprigs of parsley can also be placed on the bottom of the jar.

When the jar is prepared, you can start cooking tomatoes. Vegetables are washed under running water. It is necessary to choose fruits of approximately the same size for conservation. Also, outwardly, they should not have flaws in the form of cuts, soft sides, rottenness, wormholes. At the same time, you can roll tomatoes of different varieties and colors.

Washed tomatoes are tightly packed in a three-liter jar until it is completely filled.

The next step is boiling water is poured into a jar of tomatoes. Water flows slowly and carefully, you need to aim at the top row of vegetables so that the jar does not crack from a sharp temperature drop. When the water covers the top row of fruits, the jar is covered with a boiled iron lid and left in this form for 10 minutes.

After the specified time, the brine from the jar is poured into the pan, boiled again. It is not necessary to add salt and sugar to it, as in the manufacture of ordinary marinades. These components, like citric acid, are placed directly into the jar before pouring it with re-boiled brine. Bulk ingredients will not dissolve immediately, so the tomatoes will pickle somewhat more slowly than in other cases.

A jar filled with hot brine must be rolled up with an iron lid, wrapped in a blanket for a day, lowering the lid down. Keep preservation during the entire shelf life in a cool place.

The shelf life of pickled tomatoes without vinegar is about a year, but ideally, you should not linger on eating vegetables so that by next summer you will know for sure whether it is worth trying again to salt the tomatoes with citric acid.

Thanks to Ekaterina for the recipe and photo.

Some housewives refuse to pickle, believing that vinegar is very unhealthy. To some extent they are right, the bite is a synthetic product, and its use really does not have the best effect on the digestive system. This is especially true for people suffering from diseases of the internal organs. I believe that vinegar in small quantities will not hurt, so I make preparations with this ingredient and with citric acid. Pickled tomatoes with citric acid have a milder sweet and sour taste than with acetic acid. It also attracts the absence of a specific sour smell in a jar with a finished product. The recipe itself is quite simple, does not require sterilization. Therefore, hostesses who are just starting to comprehend culinary skills will definitely like it. The amount of ingredients indicated in the recipe is calculated for one liter jar of pickled tomatoes.

Ingredients:

tomatoes.
garlic - 1 clove.
bay leaf - 1 piece.
cloves - 1 piece.
black allspice - 4-5 pieces.
water - 0.5 liters
citric acid - 0.5 tsp.
granulated sugar - 1.5 tbsp. spoons.
salt - 1 teaspoon.
parsley - 1-2 branches.

How to cook pickled tomatoes with citric acid:

First of all, prepare the jars for conservation. They need to be washed well with detergent, rinsed thoroughly. Then sterilize them over steam for at least 10 minutes. Boil metal lids for seaming for 5 minutes over moderate heat. Put spices at the bottom of the jars: a clove of garlic, pepper, herbs, cloves, bay leaf.

It is good to marinate small tomatoes in liter jars, but for large ones, two or three liters are more suitable. Fill jars tightly with washed tomatoes.

Boil water in a kettle at the rate of 0.5 liters for each liter jar. Pour boiling water over the tomatoes to the very top, cover with metal lids, and leave for 15 minutes.

Drain the cooled water into the multicooker bowl, add the ingredients for the marinade: salt, sugar and citric acid. In the "Soup" mode, bring the brine to a boil and boil for 2 minutes.

Pour jars of tomatoes with boiling liquid, seal tightly with metal lids. Then turn the containers upside down, cover with a blanket, leave for a day to cool. With this procedure, you will kill two birds with one stone: gradual cooling contributes to better storage of blanks, and you can also easily check how well the jars are sealed.

Bon appetit!!!

Sincerely, Xenia.

Harvested sweet tomatoes for the winter will take their rightful place on the table at any time of the year, perfectly complement potato dishes, cereal side dishes, fried and baked meat. The presence of sugar in the marinade is necessary for the harmonious taste of the snack and may vary depending on the requirements of the recipe.

How to roll up sweet tomatoes for the winter?

Harvesting sweet tomatoes for the winter involves following certain rules and knowing some secrets to improve the taste of snacks.

Moderately ripe tomatoes with still dense pulp are suitable for canning.
Selected specimens are thoroughly rinsed under running water.
Pre-piercing each tomato in the stalk area with a skewer or fork will help maintain the integrity of the tomatoes.
Jars and lids must be sterilized before harvesting.
All kinds of greens, garlic, sweet and hot peppers, onions, spices, including laurel, peppercorns, cloves, cinnamon and others are used as additives that improve the taste of snacks.
A sweet marinade for tomatoes for the winter is prepared based on the requirements of the selected recipe, without departing from the proportions presented.

Sweet tomatoes for the winter - a recipe without sterilization

Preparing sweet tomatoes for the winter with vinegar is easy without the use of additional sterilization of containers. Pre-steaming tomatoes with boiling water kills unnecessary microbes, and the presence of vinegar in the marinade ensures long-term preservation of snacks at room conditions for a year or more.

Ingredients:

tomatoes - 2 kg;
sweet pepper - 1 pc.;
hot pepper - ¼ pcs.;
garlic - 4 cloves;
sugar - 3 tbsp. spoons;
salt - 2 tbsp. spoons;
vinegar - 3 tbsp. spoons;
greens, laurel and peppercorns.

Cooking

Garlic, herbs, sweet and hot peppers are placed in jars.
Fill the containers with tomatoes and pour boiling water for 15-20 minutes.
Drain the liquid, add salt and sugar, bring to a boil again.
Pour vinegar, boiling marinade into jars.
Sweet tomatoes are hermetically sealed for the winter without sterilization, turned over on lids, cleaned under a fur coat.

Sweet tomatoes for the winter with citric acid

Who is interested in salting a tomato for the winter, sweet recipes without adding vinegar should be tried first. The preservative in the marinade here will be citric acid, which gives additional sourness, harmonizes the taste of the snack and does not contain an annoying vinegar smell, which many do not like at all.

Ingredients:

tomatoes - 2 kg;
allspice and black peppercorns - 7-9 pcs.;
cloves - 6 pcs.;
water - 1 l;
sugar - 5 tbsp. spoons;
salt - 1 tbsp. spoon;
citric acid - 1/3 teaspoon.

Cooking

Jars are filled with spices and tomatoes.
Pour boiling water over the vegetables, after 10 minutes pour the water into the pan, measuring the volume.
Add salt, sugar and citric acid per 1 liter, boil for a minute.
Pour the marinade into jars.
Cork sweet tomatoes without vinegar for the winter, insulate for a day.

Sweet tomatoes marinated with onions for the winter

Delicious and fragrant, prepared sweet tomatoes for the winter with chopped onions work out. Sweet peppers, garlic cloves, dill seeds or umbrellas, mustard seeds and traditionally laurel with peppercorns will be an additional appropriate accompaniment of tomatoes. You can add any herbs you want.

Ingredients:

tomatoes - 2 kg;
onions - 2 pcs.;
sweet pepper - 1 pc.;
garlic - 3 cloves;
water - 1.8 l
sugar - 3 tbsp. spoons;
salt - 1.5 tbsp. spoons;
vinegar - 150 ml;
dill, mustard seeds, laurel, pepper.

Cooking

The jars are filled with tomatoes and onions, adding garlic, pepper and spices to the bottom.
Pour boiling water over vegetables for 10 minutes, drain the water into a saucepan.
Salt and sugar are added, and after boiling, vinegar is poured into jars.
Roll sweet tomatoes with onions for the winter with lids, turn over and wrap until cool.

Sweet and sour tomatoes for the winter

Sweet for the winter with a slight sourness can be prepared based on the following proportions. Hot green peppers should be left with the seeds, which will provide a pleasant spiciness and a perfect snack taste. It is advisable to supplement dill umbrellas and horseradish leaves with cherry and currant foliage.

Ingredients:

tomatoes - 2 kg;
sweet pepper - 2 pcs.;
hot green pepper - 1 pc.;
sugar - 10 tbsp. spoons;
salt - 2 tbsp. spoons;
vinegar - 50 ml;
garlic - 3 cloves;
peppercorns, greens.

Cooking

Tomatoes are pierced, put in jars along with pepper, herbs and spices.
Pour boiling water over the tomatoes twice.
Drained water is supplemented with sugar and salt, boiled, jars are poured with marinade, adding vinegar.
Cork sweet tomatoes for the winter.

Sweet tomatoes with garlic for the winter

Sweet tomatoes marinated with garlic for the winter look spectacular in a jar under the garlic "snow", they turn out fragrant and spicy. Garlic can be cut as finely as possible with a knife or grind in a blender. The proportions of salt and sugar are given per 1 liter of liquid, and the amount of tomatoes, garlic and vinegar per one liter jar.

Ingredients:

tomatoes - 600 g;
vinegar 70% - 0.5 tsp;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon;
garlic - 4 cloves;
sweet pepper.

Cooking

Peppers, tomatoes are placed in jars, poured with boiling water for 10 minutes.
Prepare the marinade by adding salt and sugar to clean water and bringing to a boil.
Drain the water from the tomatoes, add garlic and vinegar.
Pour marinade over tomatoes.
Cork sweet, insulate until cool.

Sweet cherry tomatoes for the winter

If only sweet cherry tomatoes are available, harvesting tomatoes of this variety for the winter will help to effectively preserve a generous harvest and get an ideal snack in all respects. Parsley, onion, sweet pepper and mustard seeds will add an exceptional rich taste and aroma to the preparation.

Ingredients:

cherry tomatoes - 1.5 kg;
sweet pepper and onion - 2 pcs.;
parsley - 1 bunch;
garlic - 1 head;
mustard seeds - 1 teaspoon in each jar of 0.5 liters.
vinegar 9% - 4 tbsp. spoons;
sugar - 6 tbsp. spoons;
salt - 1 tbsp. spoon.

Cooking

Cherries are placed in jars, alternating with onions, garlic, parsley and adding mustard seeds.
Soak the tomatoes in boiling water for 15 minutes.
Drain the water, measure the volume, add salt, sugar and vinegar.
Pour marinade into jars.
Roll up sweet lids, insulate until cool.

Sweet tomatoes in their own juice for the winter

Sweet canned food is not only an incredibly tasty independent snack. Such a preparation can be used as a basic component for the preparation of various sauces, adding, as an additive to stews, other multi-component dishes with the participation of tomato.

Ingredients:

tomatoes - 1.5 kg;
tomatoes for juice - 2 kg;
allspice - 10 pcs.;
laurel - 2 pcs.;
sugar - 0.5 cups;
salt - 1 tbsp. spoon.

Cooking

Grind tomatoes for juice in a blender.
Add salt, sugar, laurel, peppercorns, boil for 15 minutes.
Elastic small tomatoes are placed in jars, poured with juice.
Cover the containers with lids, sterilize for 20 minutes, cork.
The vessels are turned over on lids, wrapped, left for a day.

Sweet tomatoes slices for the winter

Delicious sweet tomatoes for the winter, preserved in the form of a salad, will transform any daily diet or bring novelty to the festive feast menu. In addition to the presented set of seasonings, you can add to each jar a pinch of a mixture of Provence or Italian herbs, a clove bud.

Ingredients:

tomatoes - 2 kg;
garlic - 6 cloves;
allspice - 6 pcs.;
black pepper - 9 pcs.;
laurel - 3 pcs.;
basil leaves - 9 pcs.;
water - 1 l;
vinegar - 1 tbsp. spoon;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon.

Cooking

Garlic, laurel, peppercorns and basil are placed in each jar.
Fill containers with tomato slices.
Boil water with the addition of salt, sugar and vinegar.
Pour the contents of the jars with hot marinade.
Sterilize containers for 15 minutes, cork.

Spicy sweet tomatoes for the winter - recipe

Sweet and spicy tomatoes are preserved for the winter with the addition of chili pods, which can be added whole along with the seeds. The presented concise set of spices used can be expanded by adding other spicy ingredients that correspond to individual preferences.

Ingredients:

tomatoes - 2 kg;
chili pepper - 1 pc.;
allspice - 4 pcs.;
black pepper - 4 pcs.;
vinegar - 4 tbsp. spoons;
sugar - 4 tbsp. spoons;
salt - 1 tbsp. spoon.

Cooking

Peppercorns, chili, tomatoes are laid in jars.
Add salt and sugar, top up with boiling water, leave for 20 minutes.
Drain the marinade, boil.
Vinegar and boiled marinade are added to jars.
Cork lids, turn jars upside down, wrap.

Sweet tomatoes for the winter with cinnamon

Delicious sweet tomatoes for the winter are obtained by adding fragrant cinnamon sticks to jars. The additive can also be used in the form of a powder, putting it in each liter container on the tip of a knife. Hot pepper is used to taste. On average, about a third of the pod is needed for moderate spiciness.

Ingredients:

tomatoes - 2 kg;
water - 1 l;
vinegar - 1 dessert spoon per liter jar;
sugar - 6 tbsp. spoons;
salt - 2 tbsp. spoons;
cinnamon - 1 stick;
hot pepper, parsley.

Cooking

Tomatoes are laid in jars with parsley, cinnamon and hot pepper.
Pour boiling water over tomatoes for 5 minutes, drain.
Marinade is boiled from drained water, salt, sugar and vinegar, tomatoes with cinnamon are poured over it.
Cork the lids, insulate the workpiece until it cools.

Sweet green tomatoes for the winter

Preservation of sweets can be carried out not only from ripe fruits. Unripe specimens are suitable for obtaining a decent harvest no less. From seasonings, a standard set of dill umbrellas, horseradish and currant leaves, cloves of garlic and hot pepper pods is often used here.

Ingredients:

green tomatoes - 2 kg;
water - 1.5 l;
vinegar - 150 ml;
sugar - 5 tbsp. spoons;
salt - 1¼ tbsp. spoons;
mustard seeds - 1 dessert spoon;
garlic, herbs, hot peppers.

Cooking

Greens, peppers and garlic are laid in jars.
Fill the containers with tomatoes, pour boiling water to the top for 15 minutes.
The water is drained, boiled with the addition of salt and sugar.
Vinegar is mixed in, tomatoes are poured with marinade, corked.

Sweet tomatoes in honey filling for the winter

Tomatoes in a sweet filling for the winter with the addition of honey are especially fragrant. The marinade, which is drunk even faster than the tomatoes are eaten, will also be delicious. The calculation of the components is given for one three-liter container. The amount of water will depend on the degree of filling of the vessel and the size of the tomatoes.

It is most convenient to roll tomatoes with citric acid for the winter in liter jars. If you are used to canning in large containers, then proportionally increase the amount of the ingredients below. The marinade is enough to fill a 3-liter jar or 3 jars of 1 liter each.

In the recipe, I will preserve tomatoes in liter jars without sterilization, using the double filling method - once I steam the vegetables with clean boiling water, and then pour the marinade with spices and citric acid. If you cook in a 3-liter jar, then I recommend filling it three times (1 - with clean boiling water and drain the water into the sink; 2 - with clean boiling water and drain the water into the pan; 3 - based on the water drained into the pan, prepare the marinade), then tomatoes will warm up properly throughout the volume, which means they are guaranteed to reach the next harvest. If you do not violate the cooking technology, then conservation will be perfectly stored not only in the cellar, but also in apartment conditions.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 3 cans of 1 liter

Ingredients

per 1 liter jar

tomatoes - about 700 g
bell pepper - 2-3 pieces
garlic - 2 teeth
dill - 4 sprigs
black peppercorns - 4 pcs.
bay leaf - 1/4 part

For marinade (for 3 jars of 1 l)

water - 1.5 l
salt - 1 tbsp. l. with a slide
sugar - 3 tbsp. l. with a slide
citric acid - 1 tsp.

Cooking

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For canning, I always select dense and whole tomatoes, without damage. I wash and prick each fruit with a toothpick in the stalk area - due to this procedure, the tomatoes will retain their integrity, they will not burst from boiling water.

Prepare containers and lids. You can use jars of any size - from 1 to 3 liters. I thoroughly wash the jars with soda and sterilize, pour boiling water over the lids. At the bottom I put sprigs or umbrellas of dill, peeled and chopped garlic, as well as black peppercorns and a piece of bay leaf. If desired, you can also add a ring of hot pepper, horseradish leaf and currant.

I fill jars with prepared tomatoes. Between them I put a couple of strips of sweet bell pepper - it will give the workpiece a pleasant aftertaste. I tamp the vegetables tightly, but without pressing, so that they retain their integrity. On top, you can additionally decorate with a sprig of dill.

Next, I bring water to a boil (without additives). I pour tomatoes in jars with boiling water, cover them with lids, wrap them in a blanket and leave them in this form for 15 minutes to evaporate. In the meantime, I am preparing a marinade for tomatoes with citric acid: I combine salt, sugar and lemon, pour water and boil for 2-3 minutes.

I fill jars with boiling marinade and cork. I turn the container upside down. I wrap it tightly with a blanket and leave it for 1 day until it cools completely.

Canned tomatoes turn out tasty, moderately sour, and most importantly very fragrant, because citric acid, unlike vinegar, has a neutral taste. You can store the workpiece both in the cellar and in apartment conditions, away from radiators and sunlight. Shelf life - 1 year.