8 best step-by-step recipes for preparing yellow tomatoes for the winter

Unlike their red counterparts, yellow tomatoes are rarely used for pickling or preparing winter salads. If red fruits have a lot of lycopene, then yellow ones are rich in carotene. Canned orange and yellow tomatoes preserve vitamins and microelements during the winter. Therefore, you need to use yellow tomato preparations for the winter.

Is it possible to can yellow tomatoes?

Don't give up growing yellow tomatoes. After all, they have:

• low calorie content;
• sweet taste;
• beneficial properties with increasing the stability of blood vessels;
• large amount of carotene.

The fruits are especially useful for those who are prone to allergies and suffer from high stomach acidity. Together with other vegetables, they create preparations from sunny fruits that will decorate the winter table.

Selection and preparation of main ingredients and containers

To pickle tomatoes for the winter, you need to choose the best varieties. Although they prefer red or pink tomatoes for pickling and sauces. But yellow and orange are also suitable for blanks. Suitable pickling varieties include:

• A wonder of the world with heart-shaped, lemon-yellow fruits;
• De Barao, yellow, black;
• Golden heart, sweet, with an orange core;
• Malachite box with golden fruits decorated with green stripes;
• Honey drop weighing 30 grams, with sweet pulp.

For pickling whole fruits, take medium-sized ones. Large, fleshy tomatoes are used in preparing salads and lecho.

The container for tomatoes is thoroughly washed and scalded. It is necessary to keep the jars in a hot oven for 20 minutes so that the seals do not explode during storage.

Recipes for preparing yellow tomatoes for the winter

If you like golden, orange tomatoes, then you need to learn how to can them for the winter. There are many recipes, but you need to start gradually, experimenting with the ingredients of snacks.

Roll up whole yellow tomatoes with herbs

You should start salting tomato fruits using liter jars. If you like the preparation, you can increase the portions.The following are added to the jar to add piquancy to the pickled product:

• basil sprigs;
• bunches of celery;
• dill umbrellas;
• several bay leaves.

All spices and herbs are placed at the bottom of the container. Then densely - strong yellow fruits. Allspice peas and garlic can be used in preservation. Just fill it with boiling water once. Let the tomatoes stand in hot water for 10 minutes. Only then are they poured with marinade with vinegar, sugar and salt. They don't know how much salt to put in. Usually 1 tablespoon per liter jar. Sugar is either the same or more. Vinegar is diluted with water to 9%. It is enough to add 1 tablespoon to the marinade.

Banks must be rolled up and wrapped.

Without sterilization

To roll up cans of tomatoes without sterilization, you need to take half a kilogram of yellow tomatoes:

• onion head;
• bell pepper pod;
• a sprig of basil, parsley, celery.

Greens cut into large pieces, bay leaves, and onion cut into pieces are placed in jars.

The peppers are cleared of seeds, cut into pieces and placed in jars together with the tomatoes. You must first fill it with boiling water. After 10-15 minutes, drain the water. Now the vegetables are poured with traditionally prepared marinade.

Yellow tomato paste

Marinated yellow and orange tomatoes are often found on family menus. But paste made from golden fruits will not look bright. But it can be served with spaghetti and chicken. The stages of preparing pasta consist of:

• frying hot pepper cut into rings, chopped garlic;
• adding pieces of sweet pepper;
• add onion pieces to the frying pan;
• scalding orange fruits, peeling them.

When pieces of tomatoes are added to the rest of the ingredients, you must constantly stir the vegetable mass, which is cooked over low heat. It is necessary to season the puree with salt, pepper, and sugar. When the paste is boiled down well and becomes thick, it is sent to jars.

Recipe with peppers, onions and carrots - "You'll lick your fingers"

This salad is made from 3 kilograms of orange tomato fruits. You need to prepare for them:

• kilogram of red bell pepper;
• half a kilogram each of onions and carrots;
• salt in 2 tablespoons;
• 500 grams of sugar.

All vegetables are cut: tomatoes into circles, onions into half rings, pepper into strips. It is better to grate the carrots on a coarse grater.

Add sugar and salt to the vegetable mass, mix and leave for an hour. Then cook over low heat for 2 hours. Hot vegetable salad is transferred to jars. Canning is completed by sterilizing the workpiece.

Yellow cherry tomatoes

Small cherries are especially suitable for pickling. They are placed in large quantities in liter containers. And in winter they can be used to decorate salads and festive meat dishes. For a kilogram of tomatoes take:

• 4 cloves of garlic;
• 2 pods of bitter pepper;
• parsley sprigs;
• mustard oil - 100 ml;
• peppercorns;
• sugar - 100 grams;
• salt - 2 tablespoons.

Herbs, chopped garlic, peppercorns, tomatoes, and pepper pods are placed in pasteurized jars. First, pour boiling water over the vegetables, and then, after draining the water, add marinade. At the end, add 100 ml of vinegar.

Lecho

A delicious appetizer is made as usual from tomatoes and peppers. They need onions and ground red pepper. Vegetables are chopped and stewed, adding a little water, salt and pepper. It is enough to spend 30 minutes after the vegetable mass begins to boil. Transfer everything into containers.All that remains is to close and sterilize in jars.

Yellow Tomato Salad

For a winter snack, golden fruits and bell peppers are taken in equal quantities. Slice everything thinly, add onion in half rings. Sprinkle salt on top, pour in honey (20 grams) and apple vinegar (100 ml). Boil in a saucepan for 10 minutes after boiling. You can wrap the salad after sterilizing the jars.

Slices in gelatin

In addition to pickling, there are other delicious preparations of yellow tomatoes in gelatin. Step by step, prepare the slices like this:

1. Garlic cloves, coriander, peppercorns, and bay leaves are placed at the bottom of the jar.
2. On top are slices of yellow fruit.
3. 3 tablespoons of gelatin are dissolved in half a glass of warm water.
4. A gelatin solution is poured into the hot marinade, to which sugar, salt and vinegar have been added, and boiled.

Mix everything and pour the slices into jars. Be sure to sterilize and roll up the lids.

How and for how long to store preserves

All rolls with pickled products and salads are stored in basements and cellars. Constant monitoring of temperature and humidity in the premises is required. The temperature should not rise above 2 degrees Celsius. The blanks are used for six months. It is not recommended to consume canned food with swollen lids.