Top 5 recipes for preserving tomatoes in liter jars

Salting tomatoes is the best way to preserve the fruit so that you can enjoy the flavor of summer in winter. Pickles decorate the table and go well with various meat and potato dishes. There are a huge number of savory recipes with the addition of aromatic herbs and spices. Many do not want to close three-liter cans, considering it irrational. For such cases, there are popular recipes for canning tomatoes in liter containers.

Tomatoes in jars. Illustration for this article is used under a standard license © ofazende.com

Barrel Tomato Recipe

The taste of barrel tomatoes is considered to be classic. Cooking in wooden tubs provided amazing flavor characteristics. Today there is a recipe that allows you to replicate the traditional taste at home without using a barrel.

Products:

1 kilogram of medium tomatoes;
1 Bulgarian pepper;
2 cloves of garlic;
2 currant leaves;
dill, laurel leaves;
1 liter of water;
2 tablespoons of salt.

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Cooking technology:

Prepare vegetables and wash thoroughly.
Remove the stalks from the tomatoes.
Cut the pepper into halves, get rid of the partitions and seeds.
Arrange the dill, bay leaves and garlic cloves at the bottom of the glass container.
Put tomatoes and peppers in jars, alternating layers.
Stir salt in water and pour vegetables with brine.
Cover the jars with nylon lids.
Leave the jars at room temperature for three days, avoiding sunlight, you do not need to turn the jars. After three days, the jars are transferred to the refrigerator.
After a couple of weeks, the tomatoes will be completely ready. It is recommended to store pickles no longer than four months.

Tomato slices with gelatin

To prepare this option, you will need to take:

700 grams of tomatoes with a firm skin;
0.5 tablespoon of gelatin;
1 onion;
2 tablespoons of granulated sugar;
1 tablespoon salt
1 teaspoon vinegar essence;
1 liter of clean water.

Cooking technology:

Pre-prepare and sterilize glass containers.
Wash the tomatoes well and cut into slices.
Cut the onion into rings and put it on the bottom of the jars.
Lay out the vegetable slices. There is no need to tamp vegetables.
Soak gelatin in warm water. Bring it to a relatively liquid state in a water bath.
Pour salt and granulated sugar into the water, bring the water to a boil and add gelatin. Remove the pan from the heat without waiting for it to boil.
Pour vegetables with the prepared marinade and add vinegar essence.
The jars are covered with lids and sterilized for 15 minutes.
The pickles are rolled up, covered with warm material and allowed to cool.

Thanks to gelatin, vegetables will remain in their original form, and tomato slices resemble marmalade.

Tomatoes with grapes

For cooking you will need:

700 grams of selected tomatoes;
200 grams of seedless grapes of any variety;
peppercorns;
allspice;
3 cloves of garlic;
1 pod of red pepper;
1 tablespoon salt
2 tablespoons of granulated sugar;
laurel leaf, if desired, you can add a clove;
half a tablespoon of 9% vinegar.

Tomatoes with grapes. Illustration for the article is used from the site pro-orehi.ru

Cooking technology:

Prepare and sterilize banks .;
Wash thoroughly and pierce the tomatoes with a toothpick.
Cut the garlic cloves into slices.
Cut the capsicum in the same way.
Place laurel leaves and pepper slices at the bottom of the jars.
Pour peas and allspice, cloves into the jars.
Layers are laid out in jars of tomatoes, garlic and grapes.
Put the grapes in the final layer.
Pour boiling water over the jars and soak for 10 minutes.
Drain the liquid back and repeat the procedure.
Boil the third time with the addition of salt and granulated sugar, boil for 5 minutes.
Fill the jars with marinade to half the volume, add vinegar.
Pour in the remaining marinade and you can twist the jars.

Store the jars upside down for two days.

Pickled tomatoes in their own juice

For cooking you will need:

1 kg of small tomatoes;
2 kg of tomatoes for juice. The fruits must be large;
2 tablespoons of salt;
3 tablespoons of granulated sugar;
2 tablespoons 9% vinegar.

Cooking technology:

Wash large tomatoes thoroughly.
Prepare a container with ice water.
Boil water and put tomatoes in it for a couple of minutes.
After boiling water, send the tomatoes into ice water and hold for 5 minutes, then peel them off.
Cut the tomatoes into wedges.
Grind vegetables in a blender, add salt and granulated sugar, mix.
Send the dishes with pulp to the fire.
After boiling the juice, reduce heat and boil for a quarter of an hour.
Add vinegar a minute before tender.
Wash small tomatoes and prick near the stalk.
Send vegetables to the banks.
Pour boiling water over vegetables for 10 minutes.
Drain the liquid, boil, pour over the tomatoes and leave for 5 minutes.
Drain again.
Pour the boiling juice over the vegetables to the top of the jars.
Roll up the cans, cover with a warm cloth, turn over and store in this position for two days.

Cherry tomatoes in jelly

For cooking you will need:

700 grams of cherry tomatoes;
1 onion;
currant leaves;
3 teaspoons of granulated sugar;
1 tablespoon salt
35 grams of gelatin;
a clove of garlic;
dill and peppercorns.

Cooking technology:

Wash the tomatoes and prick with a toothpick.
Cut the onion into rings.
Put currant leaves, onions, garlic and peppercorns on the bottom of the jars.
Prepare gelatin according to the instructions.
Bring water to a boil with the addition of salt and granulated sugar and boil for a couple of minutes.
Prepared gelatin is added to the warm marinade and the mixture is sent to the stove.
Remove mixture from heat as soon as it is uniform.
Pour the marinade over the vegetables and cover.
Sterilize for a quarter of an hour, then roll up and wrap in warm material.