Delicious recipes for canned tomatoes in 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, housewives are happy to prepare salads, gravies and other delicacies from them. But later the thought comes to me of halving the tomatoes for the winter. After all, they turn out juicy, tender and seem to melt in your mouth. This way the pleasure from the fruit lasts almost the whole year. It makes you happy both at a traditional family dinner and at the festive table.

Subtleties of cooking

Tomatoes have fragile skin and a fleshy texture. Therefore, to prevent the preservation from turning into puree before winter, it is necessary to take into account some subtleties in preparation:

1. For better shape retention and aesthetic appeal, it is recommended to use firm varieties of vegetables.
2. Marinade for preparations includes more ingredients than you might think. Do not neglect fragrant herbs and various varieties of pepper - from allspice to hot.
3. Also, the taste of the brine depends greatly on the vinegar. If you replace your usual acid with wine or apple cider vinegar, you can easily find a new “signature dish”.

Useful properties of tomatoes

The fruits contain a storehouse of beneficial properties for humans:

1. Increases immunity.
2. Have a beneficial effect on the condition of the skin.
3. Useful for heart diseases.
4. Helps with depression.
5. And also get rid of excess weight.

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

Selection and preparation of product for pickling

There are also several tips for preparing juicy and beautiful canned tomatoes for the winter from halves:

1. Tomatoes need to be cut. So that the pulp remains on the cut, but not the seeds. If this does not work, 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 the cut side down, and do not put too much pressure on the fruit.
3. To accommodate more tomatoes, you can compact them a little by tapping the bottom of the jar lightly on a towel laid out on the table.
4. It is not necessary to wrap the tomatoes in something warm after twisting; they can soften. Simply turn the jar over until it cools completely.
5. The most important thing in twisting is the marinade. It is he who needs to be given maximum attention.

How to prepare tomatoes in halves for the winter

There are several particularly popular ways of preparing fruits 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 “You'll lick your fingers”

The most popular tomato recipe is undoubtedly the finger-licking pickled halves. The name fully justifies itself: the tomatoes are very tasty, and the brine is invigorating. To prepare you will need:

1. Boiling water – 3 liters.
2. Sugar – 8 spoons.
3. Salt – 3 tablespoons.
4. Tomatoes (full of them).
5. Garlic – 1 clove.
6. Onion – 1 small.
7. Bay leaf, dill.
8. Vinegar 9% – 1 spoon.

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 placed at the bottom of the jar, filled with tomatoes up 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 fruits are sweet and the hostess has doubts, you can add more acid.

With onions and butter

A simple recipe that combines juicy tomatoes and crispy pickled onions.The classic recipe for a 1 liter jar requires:

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

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

With hot pepper

Spicy and aromatic sliced ​​tomatoes can be salted with capsicum for the winter. To do this you need, based on a 3-liter jar:

1. Fruits in halves - to the edges.
2. Capsicum – 4 medium.
3. Garlic cloves -
4. White onion - ½ head.
5. Carrots – ½.
6. Bell pepper -
7. Greens, bay, allspice, cloves - the quantity is for everyone.

For the marinade:

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

All additional ingredients must be placed on the bottom and topped with tomatoes. 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 ingredients for the marinade, dissolve everything and fill the jar again with the resulting solution. Then wait 7 minutes and roll up. Turn over and leave to cool.

With mustard

To marinate tomatoes with mustard, in the classic “Finger-lickin’ good” recipe, replace part of the sugar (4 tablespoons) with 2 tablespoons of mustard. Otherwise close without changes. It is recommended to add mustard not to the brine, but directly to the bottom of the jar. This will make the taste brighter and richer.

With basil

The more aromatic herbs in the preserves, the more aromatic the finished dish. Basil is the king of natural scents.

When we preserve, we should remember that real herbs cancel out the smell of any other. To prepare tomatoes with basil you need:

1. The fruits are to the brim.
2. White onion – 1 small.
3. Garlic cloves – 2-3.
4. Oil – 1 spoon.
5. Salt, sugar, vinegar.
6. Greens, allspice.
7. Green basil and purple.

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

With onions and garlic in 1 liter jars

To properly marinate tomatoes with onions and adding garlic you need to take:

1. The fruits are up to the neck.
2. Onion –
3. Garlic cloves -
4. Allspice – 7 peas.
5. Dill – 1 sprig.
6. Oil – 1 spoon.
7. Horseradish leaf – 0.5.
8. Laurel – 1 leaf.
9. Parsley.

• Salt – 2 tablespoons.
• Sugar – 6 spoons.
• Vinegar – 1 teaspoon.

You need to make a classic marinade of water, sugar, salt and pepper. Leave to cool. Carefully place the components down, fill to the top with tomatoes, pour in the acid and oil and fill with the solution. Cover with a lid for 5 minutes, then roll up.

Be sure to boil the lids.

Sweet tomatoes halved

If the fruits are sweet, this is an excellent reason to pickle them according to a new recipe. To do this, you must first post:

1. Garlic – 1 clove.
2. Sweet pepper – 1.
3. Capsicum - 0.25.
4. And place the tomatoes on top to the neck.
5. Pour in vinegar - 25 grams.

Next, fill everything with marinade from:

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

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

Without vinegar

You can also pickle halved tomatoes 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 sprig.
5. Oil – 1 spoon.
6. Horseradish leaf – 0.5.
7. Bay leaf -
8. Cherry or currant leaf.
9. Parsley is a sprig.

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

No salting is required to prepare this recipe. Just put all the ingredients in a jar, cover everything with tomatoes, and just 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 for how long can preserves be stored?

Canned food is usually stored in a dark, cool room for no more than a year.

During the first month, it is recommended to check the jars for swelling.