How to salt tomatoes for the winter in jars

Tomato conservation at home is widely used by experienced housewives. Such a procedure helps to preserve all the beneficial properties of a product that is rich in organic acids, vitamin C and minerals. Thanks to the correct salting, the tomatoes retain their consistency and are a great addition to the main dishes in the winter season. Consider the most delicious recipes in order and highlight the important aspects of the preservation process.

Practical recommendations

1. In the process of closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties, they should not be very different from each other.
2. Before starting conservation, sort the tomatoes according to the degree of ripening. Give preference to specimens collected on a dry and sunny day.
3. For pickling, select only small and medium sized tomatoes. Use large fruits to make tomato juice or preserve slices.
4. Pierce the area on which the foot was located using a thick sewing needle or a toothpick. Such a move will prevent cracking of tomatoes during the salting process.
5. Sift out diseased and damaged specimens; they are not suitable for preservation. Unripe (green) fruits are allowed to be used; they retain their structure better.
6. Sterilize containers in which tomatoes will be closed shortly before spinning. It can be liter or three-liter glass jars corked with tin / plastic lids (they also need to be boiled).
7. Before closing vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. Such a move will eliminate the ingress of chemicals and bacteria, which lead to rapid spoilage of the final product.
8. Acetylsalicylic acid, a solution based on citric acid, table vinegar (6%) or essence (70%), and edible gelatin are home preservatives and stabilizers in spinning home-made tomatoes.

Classic Tomato Preservation Recipe

To spin in this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, due to which they quickly wrinkle and acquire a rough aftertaste.

• tomatoes - 6 kg.
• garlic - 1 head
• purified water - 6 l.
• bay leaf - 8 pcs.
• pepper (peas) - 10 pcs.
• ground salt (preferably sea) - 225 gr.

1. Wash cans with boiling water, pour 1 tablespoon of soda into each container, sterilize thoroughly. Place in a wide saucepan, simmer for a quarter hour. At the end of the procedure, wipe dry, do the same with the covers.
2. Sort the tomatoes, set aside thick-skinned specimens, wash them. Cut and peel the garlic, cut the cloves into 2 parts, place one section (half a head) on the bottom of the jar.
3. Add 5 peppercorns, 4 bay leaves to the garlic. Lay out the tomatoes so that they reach the middle of the container.
4. Now put the remaining garlic, bay leaf, allspice on the tomatoes again. Hammer the jar to the top with the fruits of tomatoes, retreat from the neck by 2-3 cm.
5. Dilute 225-250 gr in 6 liters of filtered water. fine salt, mix, wait for the crystals to dissolve. Once the granules have melted, pour the brine into a container with tomatoes.
6. Close the jars with plastic lids, send them to a room with room temperature, wait 20-25 hours.After the time has passed, preserve the product with tin lids, send it to the basement or cellar for 2 months.

A quick recipe for spinning tomatoes for the winter

• tomatoes - 3 kg.
• drinking water - 5.5-6 liters.
• granulated sugar (cane) - 245-250 gr.
• garlic - 1 head
• fresh dill - 1 bunch
• small food salt - 120 gr.
• allspice (peas) - to taste

1. Wash the tomatoes under the tap with a foam sponge, dry them, sort by shape and grade (they should be the same). Sterilize the cans with soda and boiling water, wipe, leave to dry at room temperature.
2. Peel the garlic, cut each tooth lengthwise, place on the bottom of the container ½ head. Add peppers, chopped dill (half a bunch) to this.
3. Depending on the size of the tomato, they must be cut or placed in a jar as a whole. On top of the tomatoes, lay the second half of the dill and part of the garlic.
4. Pour filtered water into the pan, bring to a boil, add granulated sugar and ground salt, mix. When the granules completely dissolve, pour the brine into a jar of tomatoes, cork, leave at a temperature of 20-23 degrees for 24 hours.
5. After the specified period, send the tomatoes to the cellar or pantry with a low temperature. After about 5 days, you can enjoy great taste and serve the dish as a snack.

Canned Tomatoes with Horseradish

• small tomatoes - 2.7-3 kg.
• coarse salt - 75 gr.
• sugar beet - 25 gr.
• allspice (peas) - 8 pcs.
• bay leaf - 7 pcs.
• fresh or dried dill - 20 gr.
• garlic - 0.5 heads
• horseradish (root) - 10 gr.
• currant leaves - 3 pcs.

1. Wash the jars with running water, then place in a wide pan and pour boiling water. Keep on the stove for about 5 minutes, then proceed to sterilize the covers. At the end of all operations, dry the containers with a towel.
2. Puncture 3-4 holes in the tails with a toothpick or 1 hole with a knife. Mix peas, bay leaf, dill, leaves of currant, horseradish and garlic peeled in advance in one composition (cut the teeth into 2 parts).
3. Next, proceed with the preparation of the brine: mix granulated sugar with salt, pour over boiling water, wait for the crystals to dissolve. After that, fill the solution in a jar, cork with plastic lids.
4. Send the containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time they can be eaten.

Sweet Canned Tomatoes

• sweet red tomatoes - 2.3 kg.
• onions - 2 pcs.
• table vinegar (6-9%) - 80 ml.
• granulated sugar - 120 gr.
• filtered water - 2.4 liters.
• salt - 15 gr.
• seasonings (optional) - to taste

1. Boil cans of soda, wash and dry them. Place the condiment at the bottom of the condiment if you use them. Cloves, bay leaves, peas are suitable.
2. Cut onions in half rings or small squares, divide the amount into 4 sections.
3. Put ¼ of the total number of tomatoes in a jar, place onions on top, then tomatoes again. Repeat until all layers are laid out.
4. In a separate jar, dissolve granulated sugar, sprinkling food with boiling water. Then pour in the vinegar solution, add the resulting marinade in a jar of tomatoes.
5. Screw the containers with sterilized caps, turn them upside down and place them on the floor until they cool completely. After that, send to the cellar for 1-2 months.

Canned Tomatoes without sterilization (cold cycle)

• plum-shaped tomatoes - 2.5 kg.
• chopped edible salt - 75 gr.
• garlic - 7 prongs
• table vinegar solution (9%) - 120 ml.
• filtered water - 2.3 liters.
• granulated sugar - 110 gr.
• dried dill - 15 gr.
• celery - 10 gr.
• bay leaf - 5 pcs.
• allspice - 15 peas
• acetylsalicylic acid - 1 tablet
• seasonings (optional)

1. Prepare jars: wash them, add soda, pour boiling water, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
2. Place dried dill, ground celery, peppercorns, chopped garlic, bay leaf and other seasonings at the discretion at the bottom. Start clogging the jar with tomatoes, lay the fruits tightly on top of each other.
3. Start cooking brine: mix salt with granulated sugar and table vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules completely dissolve, pour the resulting solution into a container with tomatoes.
4. Mash acetylsalicylic acid between two tablespoons to make a powder. Pour it into a jar, do not mix. Such a move will prevent the formation of mold.
5. Cork tomatoes with plastic (nylon) caps, put in a cool place for 2 weeks. After time, the product can be eaten.

Canned Cherry Tomatoes with Garlic

• Cherry Tomatoes - 2.4 kg.
• Bulgarian pepper - 3 pcs.
• fresh parsley - 0.5 bunch
• fresh dill - 0.5 bunch
• garlic - 1 head
• pepper (peas) - 10 pcs.
• bay leaf - 8 pcs.
• table vinegar - 80 ml.
• sugar beet - 110 gr.
• salt - 120 gr.

1. Sterilize jars and lids in advance. Put half the head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
2. Take a toothpick, make it a few holes in the stalk of tomatoes. Start laying tomatoes in a jar, start with large ones, gradually getting to small ones.
3. Cut bell pepper into strips, alternate it with tomatoes, spreading the fruits in rows. Add the remaining garlic at the end.
4. Make a brine of sugar, salt and vinegar, pour the listed ingredients into filtered water. Pour the product into a pan with enameled walls, boil until the granules dissolve.
5. Pour the solution into a jar of cherry tomatoes, roll up the tin lids. Turn the containers upside down, place a towel, leave for 3-4 hours until completely cooled. Then take the cans to a dark room. After 4 weeks, tomatoes can be served.

Canned green tomatoes

• unripe tomatoes (green) - 1.3 kg.
• table salt (large) - 55 gr.
• drinking water - 1.3 l.
• cherry or currant leaves - 1 sprig
• dill - 1 umbrella
• garlic - 5 prongs
• mustard powder - 15 gr.
• horseradish - to taste

1. Start with the preparation of brine: mix sugar with salt, pour hot purified water, wait until the crystals dissolve. Next, add mustard powder, mix.
2. At this time, sterilize the cans: pour boiling water over them, wipe and dry. Place seasoning on the bottom (horseradish, cherry leaves, dill umbrella).
3. Arrange the tomatoes in rows, alternating the fruits with the cloves of garlic (previously cut into small pieces). Cork containers with tin lids, take cans to the cellar.

It is easy to pickle tomatoes for the winter, if you have sufficient knowledge regarding the technology of conservation. Without fail, sterilize the cans, add seasonings at your discretion, choose fruits of the same size and variety.

Video: how to salt tomatoes for the winter