5 best recipes for canned peppers and tomatoes for the winter

Winter is the time when you want something light and bright. Therefore, summer preparations are used. They can be a side dish for meat dishes or act as a dressing. Most housewives prefer to preserve peppers and tomatoes for the winter. It's very tasty and beautiful. After all, you can put fruits of different colors in one jar. Canned vegetables will decorate the table for the New Year holidays.

Principles of harvesting peppers and tomatoes for the winter

After seaming, the blanks are turned upside down and covered with a blanket on top. A day later, the preservation is taken to the cellar or hidden in a storage cabinet.

It is necessary to check the workpieces within a month. If the lid swells, open the jar, otherwise it will explode.

How to choose and prepare vegetables

Vegetables must be selected that are ripe, but not overripe, without rot or stains. Tomatoes should not have white veins inside.

Wash them in plenty of water. If tomatoes are used for puree, the stem is removed, and the pepper is additionally cleaned of seeds.

Preparing containers for the start of the process

First, the jars are thoroughly washed in water with the addition of soda. Then rinse under running water. Place the jar in a small bowl with the neck down. Pour in a little water. Bring to a boil and sterilize the container for 15 minutes. You can also sterilize the lids there. They will need about 2 minutes.

The most delicious recipes

Peppers and tomatoes harmonize well with each other and with many other vegetables. In addition, doctors note that tomatoes retain beneficial substances even when canned. Therefore, the preparations will not only be tasty, but also healthy..

Tomatoes with bell peppers for the winter

Canned vegetables will decorate the table and go perfectly with mashed potatoes. For 2 three-liter jars you will need:

• 4 kilograms of tomatoes;
• 1.5 kilograms of pepper;
• several cloves of garlic;
• 4 bay leaves;
• 10 black peppercorns;
• 6 sprigs of greenery;
• 120 grams of sugar;
• 60 grams of salt;
• 60 milliliters of vinegar.

Vegetables are washed and peeled. Garlic, peppercorns, bay leaves and herbs are placed at the bottom of the jar. Then add the bell pepper. It is first cut into thin slices.Place tomatoes on top and pour boiling water over them. After 10 minutes, the water is drained. Then add salt and sugar, pour in vinegar and pour boiling water over everything again. The jar needs to be sealed with a lid.

In tomato puree, without vinegar and oil

For this recipe you need to take:

• 4 kilograms of sweet pepper;
• 5 kilograms of tomatoes;
• 300 grams of sugar;
• 50 grams of salt.

The sweet pepper must be cut into thin slices. Then mix with tomato puree, add salt and sugar. Vegetables are simmered for 10 minutes over low heat and placed in jars. Afterwards they are sterilized for 30 to 40 minutes, depending on the volume of the container.

With onion

In this case, it is advisable to use slightly elongated, rather than round, tomatoes. They are more meaty. To prepare you will need:

• 3 kilograms of tomatoes;
• half a kilo of bell pepper;
• 3 onions;
• 6 teaspoons 9% vinegar;
• 90 grams of salt;
• 180 grams of sugar.

Place onion cut into rings and strips of pepper on the bottom. Each tomato is then cut in half and placed cut side down in a jar. The tomatoes are placed tightly, just do not put too much pressure on them. Separately, you need to prepare the brine in a saucepan. Add salt, sugar and vinegar to the water. After boiling, pour into jars. Sterilize for a quarter of an hour.

With carrots

This is a fairly simple salad with a sweet and sour taste. Canned vegetables go well with main courses and can decorate a holiday table. To prepare the salad, you need to take:

• 1 kilogram of pepper;
• 2 kilograms of tomatoes, carrots, onions;
• 90 grams of salt;
• a glass of vegetable oil;
• half a glass of vinegar;
• 200 grams of sugar;
• spices.

In a convenient bowl, cut the pepper into small slices, the tomato into medium pieces, grate the carrots, and dice the onion. Add remaining ingredients. Mix everything and bring to a boil.Vegetables should be simmered for 40 minutes. At the end, you need to pour in the vinegar and place the still hot vegetables in jars.

With garlic

The traditional Hungarian dish – lecho – goes perfectly with meat. To prepare it you will need:

• 1.5 kilograms of tomatoes;
• half a kilo of sweet pepper;
• several cloves of garlic;
• a small pod of hot pepper;
• 30 grams of salt;
• 45 grams of sugar.

Peel the tomatoes and grind them through a meat grinder or blender. Finely chop the hot pepper and garlic. The resulting puree is poured into a saucepan, salt and sugar are added. Place on fire for 20 minutes. Add sweet pepper slices. Cook for another 20 minutes. Add hot pepper and garlic and simmer for 15 minutes. The lecho is placed in jars hot; there is no need to sterilize.

How to properly store workpieces

The workpieces should be stored in a dry place, away from heat sources. The optimal temperature will be 15 °C. All vegetable preparations should be stored for no more than a year.