As soon as tomatoes are not canned: they pickle, pickle, make various salads, juices. Tomatoes are covered whole, cut into halves or slices, poured with marinade or made in their own juice. Experts advise to harvest it as a whole, since this way the vegetable retains more nutrients.

In general, there are a lot of recipes for canning tomatoes, they are passed down from generation to generation, from grandmother to granddaughter. Experienced housewives, who are not afraid to experiment, have modified many recipes and added interesting ingredients. It is they who give the canned tomatoes a new taste. We propose to cook tomatoes for the winter according to these recipes. Harvesting tomatoes without sterilization is especially popular.

1. Canned tomatoes without sterilization

Ingredients

• Tomatoes - 1.5 kg;
• Dill - 50 gr;
• Garlic - 15 cloves;
• Capsicum red hot peppers - 3 pcs.;
• Black currant leaves, celery;
• Green sweet chopped peppers - 30 gr;
• Bay leaf - 2 pcs.;
• Salt - 50 gr.

Preparation

Rinse vegetables.

Lay a third of the spices on the bottom of each jar, then the tomatoes, and so on up to the top.

Prepare brine at the rate of 50 g of salt per liter of water.

Boil the brine, filter, cool.

Pour with brine, roll up with sterilized lids, put in a cool place.

2. Tinned tomatoes with bell peppers and mustard

Ingredients

• tomatoes;
• bell pepper;
• salt, sugar - 2 tbsp each l .;
• dry mustard - 1 tbsp. l .;
• citric acid - 1 tsp

Preparation

Wash tomatoes, dry.

Sterilize a three-liter jar.

Place the tomatoes in the jars.

Cut the bell peppers into quarters, add to the tomatoes.

Pour boiling water over, let stand for 10 minutes.

Drain the brine into a saucepan and bring to a boil.

Add all the spices.

Pour boiled brine, roll up with an iron lid.

3. Tomatoes in their own juice

Ingredients

• Tomatoes;
• Sugar - 200 g;
• Salt - 50 g;
• Cloves, allspice peas - 5 pcs.;
• Cinnamon - 0.25 g;
• Tomato juice - 3 l.;
• Chopped garlic - 2.5 tsp;
• Vinegar - 2 tbsp

Preparation

Add sugar and all the spices to the tomato juice.

Cook for half an hour, stirring occasionally.

Add garlic and vinegar at the end. Mix.

Place clean tomatoes in sterile jars.

Pour in hot juice.

Sterilize for 30 minutes, roll up.