Delicious recipes for canned tomato halves for the winter, with and without sterilization

What could be more pleasant when homemade fragrant and large tomatoes ripen in your own garden? At first, the hostesses are happy to prepare salads, gravies and other goodies from them. But later, the idea catches up with closing the tomatoes in halves for the winter. After all, they turn out to be juicy, tender and seem to melt in your mouth. So the pleasure of the fruit is extended for almost the whole year. Pleases, both at a traditional family dinner and at a festive table.

The subtleties of cooking

Tomatoes have a fragile skin and a fleshy texture. Therefore, so that conservation does not turn into mashed potatoes until winter, it is necessary to take into account some subtleties in cooking:

1. For better shape retention and aesthetic appeal, it is recommended to use firm varieties of vegetables.
2. The blank marinade contains more ingredients than you might think. Do not neglect aromatic herbs and various varieties of pepper - from allspice to hot.
3. Also, the taste of the brine is highly dependent on the vinegar. If you change the usual acid for wine or apple cider vinegar, you can easily find a new "signature dish".

Useful properties of tomato

The fruits include a storehouse of properties useful for humans:

1. Improves immunity.
2. They have a beneficial effect on the condition of the skin.
3. Helpful for heart disease.
4. Helps with depression.
5. And also get rid of excess weight.

Amazing! Until the middle of the century before last, the tomato was considered a poisonous berry, and they tried not to eat it in Europe.

Selection and preparation of the product for pickling

There are also several tips for making juicy and beautiful preserves for the winter from tomato halves:

1. Tomatoes must be cut. So that the pulp remains on the cut, but not the bones. If this does not work out, it is recommended to get rid of the seeds on the surface to preserve the appearance. Especially if the tomatoes are pink.
2. It is recommended to lay tomatoes with a cut down, and you should not put too much pressure on the fruit.
3. To fit more tomatoes, it is allowed to tamp them a little by knocking the bottom of the jar slightly on a towel spread out on the table.
4. Tomatoes do not need to be wrapped warm after spinning, they can soften. It is enough just to turn the jar over until it cools completely.
5. The most important thing about spinning is the marinade. It is he who needs to be given maximum attention.

How to prepare halves of tomatoes for the winter

There are several particularly popular ways to prepare fruit for storage until winter.Each of them is unique, but at the same time, simple. In order to find out which one is the best, you need to try each one at least once.

Classic recipe for the winter "Lick your fingers"

The most popular tomato recipe is undoubtedly the pickled halves "Lick your fingers". The name fully justifies itself: the tomatoes are very tasty, and the brine is invigorating. For cooking you will need:

1. Boiling water - 3 liters.
2. Sugar - 8 tablespoons.
3. Salt - 3 tablespoons.
4. Tomatoes (chock).
5. Garlic - 1 clove.
6. Onion - 1 small.
7. Lavrushka, dill.
8. Vinegar 9% - 1 spoon.

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The first three products are needed for the solution. You just need to boil the liquid and dissolve the salt and sugar. Next, all other products should be laid down the jars, put tomatoes to the neck, pour in a spoonful of vinegar and fill to the brim with the resulting brine. Let it sterilize for 5-7 minutes and roll up the lid.

Without sterilization

Canning is possible without sterilization. And since tomatoes initially contain a lot of acid, this is not necessary at all. If the fruit is sweet and the owner has doubts, you can add more acid.

With onions and butter

A simple recipe to combine juicy tomatoes and crispy pickled onions. The classic recipe for 1 liter can requires:

• tomatoes to the brim;
• onion 1-2;
• garlic cloves - 3;
• oil - 2 tablespoons;
• salt, sugar, vinegar;
• greens, allspice, cloves.

First you need to prepare salting by dissolving 2 tablespoons of sugar in boiling water, 3 - salt and 2 - vinegar, with the addition of some spices. Next, you need to put the remaining spices in the jar. Peel the onion and cut across, and lay out in layers with tomatoes. When the jar is filled to the neck, it is necessary to pour in 2 tablespoons of oil and fill to the brim with brine. Let stand for 5-7 minutes and preserve.

With hot pepper

Spicy and aromatic tomato slices can be salted for the winter with capsicum. To do this, you need to count on a 3-liter jar:

1. Fruits in halves - to the brim.
2. Capsicum - 4 medium.
3. Garlic cloves -
4. White onion - ½ head.
5. Carrots - ½.
6. Bulgarian pepper -
7. Greens, laurel, allspice, cloves - the amount for an amateur.

For the marinade:

• sugar - 150 grams;
• salt - three times less;
• vinegar is an incomplete glass.

All additional ingredients must be folded to the bottom, lay tomatoes on top. Fill with boiling water and after 5 minutes pour the water into the sink. Repeat the action, and pour the solution into a saucepan, add the components for the marinade, dissolve everything and refill the jar with the resulting solution. Then wait 7 minutes and roll up. Turn over, put to cool.

With mustard

To marinate a tomato with mustard, it is enough to replace part of sugar (4 tablespoons) with 2 tablespoons of mustard in the classic recipe "Lick your fingers". Otherwise, close unchanged. It is recommended to add mustard not to the brine, but directly to the bottom of the can. This will make the taste brighter and more intense.

With basil

The more fragrant herbs in preservation, the more aromatic the finished dish turns out. Basil is the king of natural scents.

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When preserving, it should be remembered that real herb overpowers any other smell. To prepare a tomato with basil you need:

1. Fruits - to the brim.
2. White bow - 1 small.
3. Garlic cloves - 2-3.
4. Oil - 1 spoon.
5. Salt, sugar, vinegar.
6. Greens, allspice.
7. Basil green and purple.

It is necessary to boil the liquid by dissolving 2 tablespoons of sugar, 3 - salts and 2 - acids. Then put all the ingredients in a container, pour oil on top, cover with brine, wait 7 minutes and tighten. Salted tomatoes with basil are ready.

With onions and garlic in 1 liter jars

To properly pickle tomatoes with onions and the addition of garlic, you need to take:

1. Fruits - to the neck.
2. Bulb -
3. Garlic cloves -
4. Allspice - 7 peas.
5. Dill - 1 branch.
6. Oil - 1 spoon.
7. Horseradish leaf - 0.5.
8. Laurel - 1 sheet.
9. Parsley.

• Salt - 2 tablespoons.
• Sugar - 6 tablespoons.
• Vinegar - 1 teaspoon

It is necessary to make a classic marinade from water, sugar, salt with the addition of pepper. Leave to cool. Carefully lay the components down, fill them with tomatoes to the top, pour in the acid and oil and fill with the solution. Cover for 5 minutes, then roll up.

Be sure to boil the lids.

Sweet tomatoes in halves

If the fruits are sweet, this is a great reason to make salting them according to a new recipe. To do this, you must first lay out:

1. Garlic - 1 wedge.
2. Sweet pepper - 1.
3. Leguminous - 0.25.
4. And put the tomatoes on top to the neck.
5. Pour in vinegar - 25 grams.

Next, pour everything with marinade from:

• 25 grams of salt;
• 50 grams of sugar;
• 1 leaf of laurel;
• and 2 liters of water.

Cover the contents of the container with salting, roll up the lid and let cool.

No vinegar

Also, tomatoes in halves can be salted for the winter without vinegar. For this you will need:

1. The fruits are chock-full.
2. Garlic cloves -
3. Whole pepper - 5 peas.
4. Dill - 1 branch.
5. Oil - 1 spoon.
6. Horseradish leaf - 0.5.
7. Bay leaf -
8. Cherry or currant leaf.
9. Parsley is a twig.

• Salt - 2 tablespoons.
• Sugar - 6 tablespoons.
• Ascorbic acid - 1 tablet per 0.75 liter.

You won't need pickling to prepare this recipe. It is enough to put all the ingredients in a jar, cover all with tomatoes, and only put the dill on the very top. Put salt, sugar, acid on top and fill with boiling water. Let it brew for 7 minutes and you can safely roll up the jar.

How and how much conservation is stored

Preserves are usually stored in a dark, cool room for no more than a year.

The first month it is recommended to check the banks for swelling.