Pink tomatoes have gained great popularity among gardeners and culinary experts due to their amazing taste, fleshy pulp and thin skin, as well as the ability to easily grow tomatoes in a summer cottage. But the summer season is quickly ending, and in the winter I want to continue the use of healthy fruits. About canning pink tomatoes for the winter this article.

The best recipes for the conservation of pink tomatoes for the winter

There are many varieties of pink tomatoes, but the fruits are similar in basic characteristics. Dense, glossy and sweetish in taste when preserved, they will be an excellent additional element to various dishes.

The most popular methods for closing tomatoes:

1. Preservation.
2. Pickling.

Solanaceae perfectly combine in cooking with spices and tomatoes of other varieties, various vegetables and even sugar. The following are the best ways to make spins.

Canned

Preservation of pink tomatoes can last a whole winter. There are many recipes. They differ not only in the difference in the marinade, but also in the taste and texture of the tomatoes after canning.

Classic recipe

The spinning of tomatoes according to the classic recipe requires a pre-prepared container for the main product. A can for preservation should not have defects (cracks or fragments). It is washed gently, scalded with boiling water. For preservation choose banks with a volume of 3 l (or less). Recipes are based on 3 liters.

The main components of conservation:

• pink tomatoes - 1.5 kg;
• garlic - 1-2 heads;
• sweet and bitter pepper;
• parsley;
• vinegar - 50 g;
• salt - 25 g;
• refined - 80 g.

Stages of preparation of the workpiece:

1. Take medium-sized tomatoes with sufficient density. It is not recommended to take too ripe fruits, since during processing there is a probability of rupture of the peel, then the tomato will lose its suitability for spinning.
2. Wash vegetables thoroughly.
3. The next step is sterilization. The tank is filled with water. When it warms up to + 100 ° C, reduce the heat. Spray the can with steam.
4. Salt brine, add sugar. Bring to a boil, pour vinegar. The preparation of the brine is completed.
5. Fill the jar with herbs, tomatoes, garlic.
6. Pour tomatoes with brine.
7. Roll up the can. Put it upside down, leave for a day to cool.

In jelly

There is an extraordinary gelatin-based tomato preservation recipe. Tomatoes do not lose their taste and are enriched with a delicate aftertaste.

Prepare the main components of preservation:

• tomatoes - 300-350 g;
• onions - 1/2 medium-sized vegetables;
• garlic;
• bay leaf - 1 pc.;
• dill;
• black pepper (granular) - 2-3 peas;
• sugar - 40 g;
• salt - 45 g;
• agar-agar (gelatin) —4 g.

Important! DFor such salting, it is recommended to take cans with a volume of - 0.5 - 0.7 liters, because when laying the tomatoes will be cut into slices, and not stacked whole.

The process itself is as follows:

1. Wash the main component (tomatoes), cut into slices, and peeled onions in half rings, chop the garlic finely with dill.
2. Sterilized washed banks.
3. Lay the tomatoes, onion, garlic, dill, bay leaf, pepper in layers in a jar.
4. Pour agar-agar (gelatin) with water heated to + 100 ℃, leave for an hour until the jelly mass swells. Then place it in a water bath and dissolve to a homogeneous mass, but not bringing to a boil.
5. To prepare the marinade, pour 2.5 cups of pure water, salt and sugar into the container selected for this process. Bring to a boil.
6. We mix the gelatin solution with the marinade (the gelatin mass must be poured through a fine sieve or cheesecloth). Put the fill on the fire, bring to a boil.
7. Pour a jar of tomatoes with hot marinade and roll up.
8. Leave the preservation to cool completely, wrapping the cans in a blanket.

Video: tomatoes in jelly

Sweet

Sweet canned tomatoes will certainly become the pride of any housewife.

The quantity of products below is calculated on 3 l:

• tomatoes - 3 kg;
• salt - 60 g;
• sugar - 80 g;
• vinegar 9% - 60 g;
• parsley - one branch;
• bay leaf - 3 pcs.;
• allspice - 2-3 pcs.;
• black pepper - 5–7 peas;
• garlic - 3-4 cloves.

The sequence of your actions:

1. Place the water tank on the stove, bring to + 100 ℃.
2. Wash vegetables thoroughly.
3. Put parsley, garlic, tomatoes in a jar.
4. Add two types of granulated pepper on top.
5. Fill cans with boiling water.
6. Cover the jar, detect for a quarter of an hour, then strain the water into the pan.
7. Put on the stove. The water should boil again, then fill it with a bowl of tomatoes.
8. Cover the workpiece for 15–20 minutes.
9. Repeat the process: pour water from the jar into the pan, putting pepper and bay leaf. Put on the stove, heat to + 100 ℃.
10. Pour sugar and salt into a jar.
11. Pour the boiled marinade into a container with tomatoes, adding 18 ml of vinegar.
12. Pre-sterilized lids roll up the jar.
13. Put the workpiece into heat. Top with a towel.

Video: sweet canned tomatoes

No sterilization

Important! The preparation of canned tomatoes without sterilization takes much less time than with sterilization, and the taste of the products is almost indistinguishable.

Necessary components:

• tomatoes - 3 kg;
• garlic - 1.5 heads;
• vinegar 9% - 1.5 tsp;
• water - 1.5 l;
• salt - 75 g;
• sugar - 180 g;
• pepper - 10–11 pcs;
• cloves - 10–11 pcs;
• currant leaves - 3 pcs;
• dill branch - 3 pcs.

The products are designed for a can of 3 liters.

Tomato Recipe:

1. Washed leaves of currant, dill inflorescences are placed on the bottom of the jar.
2. Wash the main product by removing the stalk. In the place where the stalk was, make a small indentation, place the garlic there.
3. Fill a jar of stuffed tomatoes.
4. Pour them with pre-prepared boiling water, cover. Leave on for 10 minutes.
5. Prepare the brine by pouring sugar, salt, cloves into the water to create a unique flavor.
6. Boil the brine for 10 minutes.
7. Strain the water out of the jar, add pepper peas.
8. Fill the container with the prepared brine, add vinegar.
9. Roll up the jar, turn it upside down, wrap it with a blanket. Let cool.

Did you know? It is necessary to insulate the can with preservation after closing so that it cools down graduallyotherwise the container will crack due to a sharp temperature drop.

With citric acid

A spin with the addition of citric acid will delight lovers of acidic foods.

The main components:

• tomatoes - 3 kg;
• currant leaves;
• inflorescences of dill;
• horseradish leaves;
• granulated pepper - 3 pcs;
• garlic - 1-2 cloves;
• water - 1 l;
• salt - 25 g;
• refined sugar - 60 g;
• citric acid - 1 tsp.

Having prepared everything you need, you can proceed:

1. Wash the currants, dill inflorescences, horseradish, tomatoes.
2. Put greens, garlic and pepper in a spinning bowl.
3. In tomatoes, make holes around the stem with a skewer. Put them in a jar.
4. Fill the food container with boiling water, cover. Set aside for 5-10 minutes.
5. Make a fill. It is necessary to salt, sugar, add citric acid to water, heat it to + 100 ℃. Boil the fill over low heat for about 9 minutes.
6. Drain the water from the cans, fill them with the finished filling, roll up.
7. Turn the vessel upside down, creating additional heat with a plaid. A day later, you can clean the pantry.

Video: pickled tomatoes with citric acid

With mustard

The recipe for canned tomatoes with mustard powder will delight you with a non-standard shade of brine taste, a spicy finish. A big plus of such a twist: you can not salt it.

Components:

• tomatoes - 2 kg;
• black pepper - 10 pcs;
• allspice - 7 pcs;
• vinegar 9% - 18 ml .;
• Bay leaf;
• dill inflorescence;
• garlic - 3 cloves;
• horseradish leaves;
• chili pepper - 1 pc.;
• mustard powder - 15 g;
• water - 2 l;
• sugar - 40 g;
• salt - 25 g.

Calculation of products is given taking into account the capacity of 3 liters.

Mustard Tomato Recipe:

1. The selected container is filled with garlic, black and allspice, washed with herbs, chili pepper, cut along.
2. Pure tomatoes are placed in a jar, leaving 2 cm to the neck.
3. Heat water to + 100 ℃, add salt and sugar. Boil another 3 minutes.
4. Pour the prepared solution into a jar and add vinegar. The volume of liquid in the jar should be up to the neck. We hide the remains of the brine in the refrigerator for future use.
5. Cover the neck of the can with gauze. Pass mustard powder through it.
6. Put a plastic lid on the jar. Expect 10 days for the tomatoes to brew.
7. After 10 days, pour in the remaining sauce and roll up the cans.
8. The billet can be placed in the pantry for other winter preserves.

Pickled

Marinade is an equally popular solution for closing tomatoes. Vinegar, refined sugar and salt turn the main product into a juicy vegetable, filling it with unusual softness and piquancy. Below are the most interesting ways to pickle solanaceous.

Simple recipe

The simplicity of this method is that the whole canning process is simple.

Components for 1 L manufacturing:

• tomatoes - 1 kg;
• water - 500 ml;
• refined sugar - 40 g;
• salt - 1 teaspoon;
• vinegar - 1 dessert spoon;
• garlic - 1 clove.

Instruction:

1. Disinfection of spinning can.
2. Wash the main product, peeling the dirt.
3. Poke a few holes around the stem.
4. Put them in a bottle.
5. Pour a jar of pre-cooked boiling water to the brim.
6. Cover, wait 15 minutes.
7. Make a marinade. Pour water into a saucepan, sugar, salt, add vinegar.
8. Heat to + 100 ℃, then, reducing the flame, boil for another 2-3 minutes.
9. Pour the marinade over the tomatoes.
10. Thinly chopped garlic on top.
11. Roll up. We put it upside down.

Video: pickled tomatoes

No sterilization

Pickling usually takes up most of the day. In order not to stand in the kitchen for a long time, use a tomato recipe without sterilization. This method allows you to quickly cope with a certain amount.

Components Used:

• tomatoes - 6 kg (only use medium-sized varieties);
• garlic - 5-6 cloves;
• dill;
• cloves;
• Bay leaf;
• leaves of cherry, currant - 2-3 leaves;
• refined sugar - 180 g;
• salt - 50 g;
• vinegar - 45 g.

The bookmark is also designed for 3 liters.

The pickling process is as follows:

1. Pure tomatoes are peeled.
2. We put currant leaves, cherries, dill, cloves and bay leaf on the bottom of the jar with balls.
3. Chop the garlic into slices and place 1/2 portion in a bowl with tomatoes, sprinkle garlic on top.
4. Heat the water to + 100 ℃, let it stand for 10 minutes. When the set time has passed, we express it into the container.
5. It is salted, sugar, pour vinegar. Heat the marinade to + 100 ° C.
6. Pour pink tomatoes into the resulting sauce.
7. Roll up the covers with a key. They must be scalded in advance.
8. Hot cans are wrapped up, left for 6-10 hours.

Video: tomatoes without sterilization

Sweet

Sweet lovers will appreciate the recipe for pink pickled tomatoes with sugar. He will give a special touch to tomatoes and fill them with a delicate aftertaste.

The main components:

• tomatoes - 2 kg;
• refined sugar - 200 g;
• salt - 25 g;
• vinegar - 100 ml;
• Bay leaf;
• spices to taste.

From these products, a three-liter can of pickles is obtained.

Recipe:

1. Wash the tomatoes, make small indentations with a fork at the base of the stem.
2. Disinfection of cans.
3. Fill the container with tomatoes. Pour boiling water over them. Leave on for 10 minutes.
4. Strain the water into the stewpan, put on the stove. Combine pepper, refined, salt, bay leaf with water. Allow the mixture to boil.
5. Fill the sauce with a spin.
6. Roll up.

Video: sweet pickled tomatoes

With garlic

Hot, juicy pickled tomatoes are obtained by spinning jars of garlic. It will bring pungency and an interesting aftertaste.

3 L components:

• tomatoes - 2 kg;
• garlic - 2 heads;
• Bay leaf;
• cloves - 4 pcs;
• granulated allspice, black pepper - 5 pcs.;
• mint - 2 bunches;
• cinnamon - a pinch;
• refined sugar - 200 g;
• salt - 40 g;
• hot pepper - 1 pc;
• vinegar - 80 ml.

Stages of preparation:

1. Throw bay leaf, mint, pepper, cinnamon in a jar.
2. Upstairs you need to place the tomatoes. Before laying, cut out a small depression in the area of ​​the stalk, spread the garlic there.
3. Pour the water heated to boiling into a container with the main component, 10 min. defend.
4. 10 minutes later we express water. We make marinade from spices, salt and sugar.
5. After boiling, bring it to a ready state for another 5 minutes.
6. We fill the container with the prepared marinade, add 80 ml of vinegar.
7. Roll up. We send to cool.

Video: pickled tomatoes with garlic

Useful Tips

Preservation and pickling of products allows you to use unusually tasty and spicy tomatoes at any time of the year, getting the necessary amount of vitamins and enjoying the taste. In order for the preservation and pickling process to proceed without problems, and the resulting product to be of high quality, follow the recommendations of the cooks:

1. Choose tomatoes with hard peel, which are suitable for long-term storage. Salad tomatoes have too soft peel, which may crack during cooking
2. To prevent vegetables from bursting, you can pierce them at the base with a toothpick.
3. Tomatoes should be this sizeso that it was easy to get out of the can.
4. You can simplify the sterilization process by using the microwave. To do this, put a can of water in the microwave for 5 minutes.
5. Lids of cans are washed with soda and disinfected (scalded). This prevents bloating of preservation afterwards.
6. Canning can be done even with peeled vegetables. If you close the tomatoes, having previously cleaned the skin, they will not burst in the container, and liquid will not leak from them. To remove the skin from the vegetable without prolonged preparation will help boiling water, which need to douse tomatoes. Then the fruits are placed in ice water. After this procedure, the skin is easily removed.

Did you know? Tomatoes — it is a source of irreplaceable lycopene. It is this substance that prevents cancer and strengthens the functioning of the organs of the cardiovascular system. This enzyme is stored in solanaceous even after processing and preservation.

You can find out if tomatoes can be used for preservation by identifying the variety and examining the peel of the product. It should be tight and free from defects. Preservation of tomatoes will allow you to feast on the gifts of summer in the cold winter, get all the necessary vitamins, prepare many healthy dishes and decorate the table at any time of the year.