Canned Tomatoes - The Most Delicious Recipes

Marinades are divided into two categories. Some are poured hot, while others are chilled. The need for sterilizing cans before rolling depends on this. The use of cooled marinade dictates the roll-up after preliminary sterilization of not only the can itself, but also its contents. Tomatoes - a product that gives its own acid, therefore, 4.5% vinegar is used to preserve this product. 1 tablespoon of acetic acid will replace 150 ml of such vinegar or 75 ml of 9 percent.

When pickling a tomato, it should be noted that their own acid will increase the acidity of the finished product. Therefore, having determined that the marinade is not acidic enough to taste, there is no need to rush to add vinegar.

Cooking in a jar: a step-by-step recipe for canned tomatoes

In order for all tomatoes to be saturated with marinade in the same way, it is necessary to pick about the same size for laying in one jar of fruits. The same requirements for canned vegetables of all kinds require GOST. Also, you should not mix tomatoes of different varieties in one jar - black with yellow and red, "rocket" with round Krasnodar. The ripeness of the fruit must also match.

The main spices are:

  • stalks with dill seeds;
  • garlic;
  • black and allspice peas;
  • cloves;
  • leaves of black currant, horseradish, cherry;
  • parsley, celery.

If you replace traditional spicy herbs with a lovage, then you need to do this very carefully. One small piece of leaf of this plant is enough to replace a bunch of celery, parsley, basil and tarragon combined. Its aroma is very strong, so that cloves can also be discarded.

Pouring with hot marinade will be carried out using this technology three times, so preliminary container sterilization is not necessary. The bookmark of all spices selected for the marinade is made to the bottom of a clean jar. Greens can be chopped with a knife or lay whole branches.


  • a few cloves of garlic;
  • 3-4 half rings of onions;
  • 2 cloves;
  • 3-4 peas of allspice, 5-8 black;
  • 2 bay leaves.


  1. To the shoulders of the jar, punctured tomatoes are stacked in dense layers. Punctures are best done with a wooden toothpick on one side of the fetus in 3-4 places. This is necessary so that when pouring boiling water the fruits do not burst, otherwise the peel floating in the marinade will spoil the appearance of the workpiece.
  2. To fill a 3-liter jar, 1.5 liters of water, 75 g of fine salt, 100 g of granulated sugar, half a glass of 9% vinegar will be required. If there is no measuring cup, then salt and sugar can be dosed with tablespoons. It turns out 3 tablespoons of granulated sugar and 2 tablespoons of salt.
  3. Water boil with sand and salt. After complete dissolution, the boiling brine is poured into a jar. Covering the jar with a lid, you must wait about 10 minutes.
  4. The marinade is again poured into the pan and brought to a boil. The procedure is repeated again, but now it is necessary to add vinegar and a teaspoon of mustard powder to the brine.
  5. The marinade is poured to the very edge of the can. When cooled, the level of the marinade will decrease in a natural way. In order for the marinade to fill all the cavities between tightly laid fruits, it is necessary to roll the jar by the neck, placing it on the side of the bottom. Before rolling it is necessary to fill the jar with marinade to the edge.
  6. No matter how carefully the can is moved to remove air, there is always the possibility that it went unnoticed somewhere in the middle. Therefore, the bank needs to be turned 3-4 times, putting alternately on the lid for 5 minutes, and then to the bottom.
  7. The bank is left upside down until it cools completely.

If tomatoes with a thick skin were used for harvesting, it is better to cover the banks with a cotton blanket. The longer the workpiece stays warm, the faster the tomatoes are soaked in the marinade.

Canned Tomato Cherry Tomato Recipe

Small tomatoes - what can better decorate a holiday table? Is that cherry with gherkins. Taking into account that the marinade for cucumbers and tomatoes is prepared identically, you can roll up for the winter not only cucumbers and tomatoes separately, but also together. The taste from this will turn out to be more pleasant, saturated.

When pickling pickled tomatoes with cucumbers, to add flavor, it is better to add a couple of black currant leaves. Harvesting from tomatoes alone will have a unique taste if you use cherry leaves.

Tomatoes are washed, pierced, stacked on top of spices and herbs. As a rule, half a liter cans are used for rolling this type of tomato. Greens, laid in whole branches - not the wisest decision, it is better to chop it.

Calculation of products for the marinade is quite simple:

  • litere of water;
  • dill umbrella;
  • a tablespoon of granulated sugar;
  • 2 tablespoons of coarse salt;
  • 1 teaspoon 9% vinegar;
  • bay leaf (added 2 minutes before removing the marinade from the heat).

Conservation Process:

  1. Filling is done 1 time, so the bank must not only be thoroughly washed, but also sterilized. If there is no special device - it does not matter. A colander is placed on a pot of boiling water, a can is placed in it (bottom up) for 15-20 minutes. Steaming is noticeable without any tricks. Steam settling on the walls of the can, flows back into the pan. In principle, such processing can be carried out by putting a can on the spout of a teapot filled with boiling water to the limit. But in the process of boiling, water evaporates, which can cause the kettle to tip over. So, you need to put the kettle on the back burner, resting the jar in the lid of the stove.
  2. The second danger of this method is that you need to put spices and tomatoes in a still hot jar. It is better that the end of the laying of the ingredients coincides with the moment the brine boils.
  3. Tomatoes are poured with boiling water to the upper edge of the neck of the jar.
  4. Next, you need to cover the jar with a lid, but do not twist. After 5-10 minutes, the liquid will settle, filling the gaps between the tomatoes. Its amount must be replenished. After that you can roll up.
  5. After seaming, the cans are placed on the lid so that air does not remain in the middle of the can. In addition, if the can is rolled up leaky, moisture will appear above the sealing rubber band of the lid. If this happened, at this stage everything is fixable, only the lid will be lost forever. The marinade is poured into the pan, if necessary, you can add water, the liquid is brought to a boil, the tomatoes are rolled up again.

For Cherry, a double steaming with boiling water is not desirable. Most often, this leads to peeling of the skin.

City marinade for sliced ​​tomatoes: a recipe for liter jars

Making preparations in the country is a pleasure: greens, horseradish root, leaves of fruit trees and shrubs are always at hand. And where to get the same dill inflorescence for a city dweller? In principle, it is possible to replace it with dried seeds of caraway, coriander and other spices. Grocery stores offer a large assortment. The main thing is not to overdo it, choose one of the most impressive types of seasoning.

The peculiarity of this recipe is that cut fruits are not used for seaming. The size of the slices depends on the variety of tomatoes selected. It is enough to cut average fruits into 4 parts.

Essential ingredients are garlic and onions. For such a "salad" it is preferable to take watery tomatoes. “Black Prince”, “bull’s heart”, “rocket”, “lady’s fingers” are best used in other recipes. And yellow varieties are suitable for this recipe no worse than Krasnodar tomatoes or tomatoes growing in clusters.

The marinade is prepared for rolling white mushrooms and boletus as follows:

  • 5 liters of water;
  • 5 tablespoons of salt;
  • 150 ml of granulated sugar (9 tablespoons).


  1. A couple of bay leaves are added to the boiled sugar-salt syrup.
  2. Before removing from heat, 150 ml of 9% vinegar and the same amount of vegetable oil are added to the pan. This amount of marinade is enough to roll 12-13 liter cans.
  3. The marinade cools down so that when pouring, the skin does not separate from the tomatoes. The marinade is filled with warm.
  4. To prevent banks from exploding, they must be sterilized along with the contents. To do this, put a towel on the bottom of a large wide tank, on which cans with blanks are installed close to each other. Hot water is poured to the shoulders of the cans, gas is turned on. After boiling water, the jars should be inside the tank for about 15 minutes. It is better to cover them with lids prepared for seaming.
  5. Banks roll up hot.

Canned Tomatoes Sweeter

The following original recipe will appeal to even the most experienced cooks. The main highlight of this recipe is the addition of honey. It is not only tasty, but also a healthy product.


  • dense tomatoes - 3.5 kg;
  • natural honey - 350 g;
  • cloves - 4-5 pcs.;
  • vinegar - 45 ml;
  • small salt - 45 g;
  • garlic heads - 2 pcs.;
  • horseradish - 100 g;
  • allspice - 10-15 pcs.;
  • foliage from currants - 7 pcs.;
  • dill umbrellas - 8 pcs.;
  • purified water - about 7 liters.

Stages of cooking:

  1. Tomato fruits wash well.
  2. We sterilize the cans with the lids.
  3. Peel the garlic and horseradish.
  4. At the bottom of the jar we put foliage from currants, garlic tines, allspice, horseradish and dill umbrellas.
  5. We lay tomatoes on top.
  6. Pour water into the pan, add vinegar, cloves, salt and honey.
  7. We put on the stove, boil for five minutes and pour the marinade into a jar.
  8. Leave for 30 minutes and pour into the pan.
  9. We put the marinade again on the stove and boil for 1 minute.
  10. Pour it into a jar and roll it up.
  11. Turn each jar upside down.

Small canned tomatoes

The highlight of your holiday table can be small canned tomatoes. Such micro fruits will appeal to children and inspire adults. And the presence of onions and celery will give vegetables a special unique taste.


  • small tomato - 2.3 kg;
  • small onions - 600 g;
  • dill umbrellas - 9 pcs.;
  • heads of garlic are small - 2-3 pcs.;
  • celery - 450 g;
  • small salt - 55 g;
  • small sugar - 85 g;
  • purified water - 2.3 l;
  • mustard seeds - 25 g;
  • vinegar - 20 ml;
  • laurel leaf - 6 pcs.

Stages of cooking:

  1. We wash the jars in water with soda, rinse thoroughly and pour over with steam.
  2. All the greens and tomatoes are well washed.
  3. Put in a jar 3 sheets of celery, 5 g of mustard.
  4. We clean the garlic and onions and wash them with water.
  5. Onions cut into rings and put on top of celery.
  6. Next, add the garlic and lay all the tomatoes.
  7. On the sides we stick a sheet of laurel.
  8. We put dill umbrellas on top.
  9. We put a container filled with water on the stove.
  10. Water is filled with sugar and salt.
  11. After boiling, fill the jars and set them to sterilize.
  12. After a quarter of an hour, pour vinegar into the cans, roll up and turn over.

Black canned tomatoes

Black Prince tomatoes will add some exotic to your table, they are very fragrant and taste good. If you want to decorate your winter preparations a little, to make them more diverse, try clogging black tomatoes.


  • Fruits of the Black Prince tomato - 900 g-1.2 kg;
  • dried horseradish leaves - 3 pcs.;
  • dried greens - 50 g;
  • head of garlic - 20 g;
  • vinegar - 10 ml;
  • sweet pepper - 4-5 pcs.;
  • sugar and salt - at your discretion.

Stages of cooking:

  1. All vegetables are thoroughly washed in running cool water.
  2. We remove the footboard from the tomatoes.
  3. Peel and cut into 4 parts.
  4. Banks are well sterilized, doused with steam or boiling water, you can fry in the oven.
  5. We fill the jar: first with dry herbs, then garlic, horseradish, tomatoes and top with pepper.
  6. In a deep container, mix water with salt and pour sugar.
  7. We put it on the stove and after boiling pour the jars to the top.
  8. Pour again into the container, boil.
  9. Pour brine into cans, add 10 ml of vinegar and roll up.
  10. If the cans are rolled up with ordinary lids, then the cans must be turned over.

A simple and favorite recipe for canned tomatoes

Sometimes you want to remember your childhood and try those same canned tomatoes in the old fashioned way. To prepare this preservation, you do not need to refine yourself with the ingredients and look for some innovations. Grandma’s recipe will always be relevant and will never be forgotten.


  • average tomato fruits - 2.2 kg;
  • salt, sugar - at the discretion of everyone;
  • vinegar - about 15 ml;
  • laurel leaf - 3-4 pcs.;
  • dill umbrellas - 2-3 pcs.;
  • foliage with cherries and currants - at the discretion;
  • Bulgarian pepper - 3 pcs.;
  • garlic prongs - 5-6 pcs.;
  • sweet peas - 4-7 pcs.

Stages of cooking:

  1. Wash tomatoes and peppers in clean water.
  2. Fry clean glass jars in an oven or sterilize over steam.
  3. Boil the lids in clean water and allow them to dry.
  4. Add salt to the water, along with sugar and wait until this brine boils.
  5. In a glass container we place garlic cloves, peas, laurel leaves, dill umbrellas, foliage of cherries and currants.
  6. We put medium, whole tomatoes on all spices.
  7. We put chopped bell pepper on the sides.
  8. Pour the brine for a quarter of an hour and pour into a container.
  9. After the brine boils again, fill the jars with it, add the vinegar essence and roll it up.
  10. Turn over glass containers.

Delicious pickled tomatoes for the winter (video)

Many tips in this article will help you get a delicious, clear marinade and juicy canned fruits.

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