How to preserve yellow tomatoes for the winter. Preparations for the winter from tomatoes: “Golden recipes. Video: Yellow tomatoes slices for the winter

No matter how many recipes for canning tomatoes exist, each housewife has her own secret of the best spin with a different composition. But the foundation of all right recipes preservation - the addition of salt, and for pickling - the use of sugar and vinegar.

Royal tomatoes for the winter

Ingredients:

• small tomatoes;
• 2 dill umbrellas;
• 4 cloves;
• 4 peas of allspice;
• 2 slices from a hot pepper pod;
• bay leaf;
• a quarter of a pod of bell pepper;
• a clove of garlic;
• 30 g of salt;
• 270 g of sugar;
• 18 g of vinegar essence.

Recipe:

1. Dill umbrellas, clove buds, peppercorns are placed at the bottom of a three-liter sterile jar.
2. Tomatoes, pierced with a skewer, rings of hot pepper and a slice of sweet are tightly stacked on top of the spice.
3. The contents of the jar are poured with boiling water and left to cool under a covered lid.
4. The cooled water is carefully drained, chopped garlic, salt, granulated sugar are added. Everything is re-filled with boiling water and vinegar is poured in.
5. The jar is rolled up and wrapped upside down until completely cooled.

Tender tomatoes canned with currant leaves

Ingredients:

• medium-sized tomatoes;
• 4 currant leaves;
• 2 cherry leaves;
• a quarter of a pod of hot pepper;
• horseradish leaf;
• about two centimeters of horseradish root;
• half a head of medium-sized garlic;
• bay leaf;
• 50 g of sugar;
• 30 g of salt;
• 80 milligrams of vinegar 9%;
• aspirin tablet.

Recipe:

1. Currant and cherry leaves, horseradish leaves are placed at the bottom of a three-liter sterile jar.
2. The container is filled with washed and chopped tomatoes to the middle.
3. Horseradish, laurel, chopped garlic, finely chopped hot pepper are placed on top.
4. The container is filled to the top with tomatoes, salt and sugar, aspirin are added.
5. The contents are poured with boiling water, vinegar is poured. The bank rolls up, turns over and wraps up.

To make tomatoes in a jar look beautiful, you can combine different colors: take yellow, red, pink varieties. Fruits canned according to this recipe are non-acidic and very tender.

Canned Red Tomatoes Without Vinegar

Those who care about their diet will immediately take note of this recipe. Vegetables without vinegar are very tasty and healthy. Do not take soft tomatoes for such preservation, but it is important that they are ripe. The size of the fruit does not matter.

Ingredients:

• ripe, elastic tomatoes - 2.7 kg;
• dill greens - 3 branches;
• salt - one and a half tbsp. spoons;
• pepper - 4 peas;
• filtered water - 500 ml;
• garlic cloves - 3-4 pieces;
• powdered sugar - 2 tbsp. spoons;
• foliage from currants and cherries - 3 pcs.

Cooking steps:

1. Wash the tomatoes under running water.
2. We clean the garlic and wash it in the same way.
3. Pour boiling water over the leaves and dill.
4. We put dill, leaves, garlic and tomatoes in sterilized jars.
5. Pour in salted boiling water and wait 15 minutes.
6. Pour the brine back into the pan, wait for it to boil again. (We do this twice.)
7. Pour the water back into the jar and seal.
8. Flip it over and keep it that way until it cools down.

Preserved yellow tomatoes with cloves

According to this recipe, tomatoes have a spicy bitterness due to the presence of hot peppers and juicy pulp. And on a plate, yellow fruits look very attractive. You need to use yellow tomatoes. It is better to take small or medium in size.

Ingredients:

• yellow tomato - 1.3 kg;
• medium-sized garlic - 4-5 teeth;
• horseradish greens - 2 sheets;
• currant leaves - 2 pcs.;
• dill and parsley - 1 branch each;
• pepper spicy chile- 1 PC.;
• Bulgarian Bell pepper- 800 g;
• purified water - 2.5 l;
• vinegar - 50 ml;
• salt - one and a half tbsp. spoons;
• sugar - three tbsp. spoons;
• cloves - 1 tsp

Cooking method:

1. We wash vegetables and herbs.
2. Clean and wash the garlic cloves.
3. We wash bitter and sweet peppers in water and clean the middle.
4. Bitter pepper cut into rings.
5. Sweet cut lengthwise.
6. At the bottom of the jar we put garlic, pepper, cloves, herbs, laurel, tomatoes, bitter and chopped bell pepper in the middle.
7. Pour in boiling water for fifteen minutes.
8. Drain and prepare the marinade. Put sugar and salt into the water.
9. Add the marinade to the jars vinegar essence.
10. We roll up, put the banks upside down, wrap them up.

Preservation of small tomatoes

Small ones come out fragrant and sweet and sour. All spices can be put at your discretion, as well as garlic. Having prepared this recipe once, you will not be able to resist the next year.

Ingredients:

• small tomatoes - 1.8 kg;
• horseradish leaves - 1-2 pcs.;
• small dill umbrellas - 1-2 pcs.;
• medium carrot - 1-1.5 pieces;
• pepper - 8-10 pcs. peas;
• garlic cloves - 3-5 pcs.;
• coarse salt - 1 tablespoon;
• powdered sugar or sugar - 3 tablespoons;
• citric acid - 1 tsp.
• purified water - 800 ml.

Cooking method:

1. We wash tomatoes, greens.
2. At the bottom of the jar we lay out herbs and spices.
3. We clean the carrots, wash and cut into slices, fall asleep to the spices.
4. Put tomatoes on top.
5. Pour in boiling water, hold for 20 minutes.
6. Drain and prepare the brine. (Salt, sugar and lemon.)
7. Pour in the tomatoes and seal.

Classic recipe

Ingredients:

• fresh tomatoes(as much as will enter the jar);
• a pod of bell pepper;
• a pod of hot pepper;
• 3 cloves of garlic;
• a pair of dill umbrellas;
• a small bunch of parsley;
• bulb of medium size.

Marinade:

• liter of purified water;
• 50 g of granulated sugar;
• 30 g of salt;
• 3 bay leaves;
• 6 peas of allspice;
• 50 g of vinegar 9%.

Recipe:

1. At the bottom of the processed three-liter jar put parsley, cloves of garlic cut in half, a pod of peeled hot pepper, half sweet pepper and half an onion.
2. Tomatoes are stacked tightly on top of the vegetables. In a free place, at the neck, put the remaining halves of the onion and sweet pepper.
3. Boiling water is poured onto the contents of the container, covered with a lid and a warm towel, left for half an hour.
4. Water is poured into a saucepan and brought to a boil. Spices are added to the boiling marinade, everything except vinegar. Cook until sugar and salt dissolve.
5. The finished marinade in boiling form is poured into a jar of tomatoes, where vinegar is added.
6. The container rolls up and covers upside down for cooling.

mint recipe

Ingredients:

• ripe tomatoes;
• a few sprigs of mint;
• a small bunch of parsley;
• a small bunch of dill;
• 10 g of sugar and salt;
• half a teaspoon of vinegar essence.

Recipe:

1. At the bottom of a half-liter steamed jar lies a sprig of mint, half a bunch of parsley and half a bunch of dill.
2. Large tomatoes are cut into four parts, small ones - in half.
3. Sliced ​​tomatoes are carefully laid out, filling the container to the top.
4. The remaining herbs are laid on top, salt and sugar are poured, vinegar is poured.
5. The contents are poured with boiling water and sterilized for about 7 minutes.
6. The bank rolls up and takes cover, becoming upside down.

Not everyone may like the original way of twisting, so it’s better to make no more than one jar for testing.

Unusual preparation - in gelatin

Ingredients:

• green tomatoes;
• one and a half tablespoons of gelatin;
• 80 grams of sugar;
• 50 milligrams of vinegar 6%;
• 30 g of salt;
• a clove of garlic;
• hot pepper pod;
• bay leaf.

Recipe:

1. Tomatoes are washed and left on a napkin to dry.
2. Chopped garlic, peeled hot pepper pod, bay leaf are placed at the bottom of the prepared container.
3. Slices of chopped tomatoes are placed on top of the spices.
4. Gelatin dissolves in a glass of warm water.
5. To fill in a liter of purified water, salt and sugar are dissolved and boiled for 15 minutes. Vinegar is poured into the marinade, the fire is turned off. Dissolved gelatin is poured into the cooled liquid.
6. Warm filling is poured into a container with tomatoes. Then the jars are covered with lids and sterilized for up to 20 minutes.
7. Sterilized containers with contents are rolled up and covered until cool.

Banks in the process of cooling should be turned upside down.

Assorted vegetables with radish for the winter

Ingredients:

• cherry tomatoes;
• cucumbers;
• radish;
• bell peppers;
• onion;
• a couple of laurel leaves;
• 5 cloves;
• 4 black peppercorns;
• 5 peas of allspice.

For one liter of marinade:

• 60 g of salt;
• 75 g of granulated sugar;
• 60 g vinegar 9%.

Recipe:

1. In prepared jars, at the bottom, lay cloves with peppers.
2. Sliced ​​vegetables are laid out in layers on spices.
3. The contents are poured with boiling water, left for 20 minutes, then drained. This procedure is repeated one more time.
4. To prepare the marinade, the right amount of salt and sugar is poured into a liter of water. After the water boils, vinegar is poured into it and boiled for 2-3 minutes.
5. Scalded vegetables are poured with ready-made boiling marinade, rolled up and wrapped until completely cooled, set upside down.

Assorted vegetables look best when peeled with a vegetable decorator peeler or sliced ​​with a spiral waffle slicer. Even if there are no special devices, the simplest flowers cut from solid vegetables can give the dish an appetizing and beautiful look.

Preservation of large tomatoes in tomato juice

Ingredients:

• 5 kilograms of small tomatoes;
• 3 kilograms of large (you can take overripe) tomatoes;
• 0.2 kilograms of granulated sugar;
• 50 g of salt;
• 5 peas of allspice;
• 5 cloves;
• half a head of garlic;
• 5 g of vinegar essence.

Recipe:

1. The ingredients are designed for 5 liters of finished preservation. Small tomatoes are washed under running water, pierced with a skewer and placed in sterilized jars.
2. Large overripe tomatoes are cut into pieces and boiled until softened. Then it is passed through a sieve so that it turns out tomato puree without pulp.
3. The puree is put on fire and brought to a boil (it is necessary to stir all this time), then the fire is reduced to a minimum. Without ceasing to stir the tomato puree, sugar, salt, pepper, cloves are added to it. After half an hour of boiling, vinegar is added to the tomato paste, after which the fire is turned off.
4. Jars with contents are poured with hot tomato juice, covered with lids and sterilized for half an hour.
5. The blanks are rolled up and covered until completely cooled, set upside down.

In addition to the most delicate salted tomatoes, a tasty and healthy tomato paste is obtained, which can be used for seasoning first courses and added to various spaghetti sauces.

Note to the owner

Why does the brine become cloudy and the lid swell?

The lid is not closed tightly and in the process of cooling, air entered the jar. To save the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour in fresh marinade and sterilize before twisting.

Why do the skins of tomatoes burst during cooking?

When preserving, pickling varieties with a thicker skin are used more often. When pouring tomatoes, a sharp change in temperature should be avoided; for this, boiling water is poured in gradually, in small portions. the nicest and The right way keep the skin intact - at the base of the tomato (where the stalk was) make several shallow punctures with a skewer or toothpick.

Canning tomatoes (video)

Bon appetit!

We have homemade tomatoes, our friend grows vegetables, and we buy from her. There are many varieties of yellow tomatoes, we bought yellow tomatoes of the Persimmon variety. Tomatoes are beautiful, bright, though not fleshy, but juicy, but their color is very saturated, the color of ketchup turns out to be very beautiful, bright, “pleasing to the eye”.

The ketchup turned out not very thick, more like a yellow tomato sauce. Density is average. If you have a desire to cook thick ketchup, I highly recommend it, we recently cooked it. Ketchup is very tasty and very thick.

Ketchup from yellow tomatoes. Recipe with photo

Can be added to ketchup spicy pepper, but I do not add, as children will eat yellow tomato ketchup.

From the indicated amount of ingredients, I got exactly 2 half-liter jars of ketchup, and not one spoon more.

We can talk about spices for a long time, because everyone has their own tastes and preferences. You can add garlic to ketchup, nutmeg, dry herbs and other spices. I cook without garlic, I added spices to my liking. You can adjust the recipe as you wish.

How to cook ketchup from yellow tomatoes for the winter at home

Ketchup Ingredients:

• 2 kg. tomatoes
• 400 grams of yellow pepper
• 2 medium onions
• 2 tbsp. spoons of sugar
• 1 teaspoon salt
• 1 st. a spoonful of 9% vinegar
• 5 pieces. black allspice
• 5 pieces. carnations
• 1/3 teaspoon cinnamon

To prepare ketchup, I took not 2 kg, but 2.200, taking into account that I will rub the tomatoes through a sieve and throw away the skins and seeds.

I also took 1 yellow pepper, the pepper is huge, its weight is 400 grams. Why do I take yellow pepper? In order not to spoil the color of ketchup with red pepper. Be sure to take thick-walled, fleshy peppers.

I washed the tomatoes, pepper too, peeled the onion. Onion cut into two parts, and each half into 3 parts.

I cut the pepper into strips, I threw out the seeds from the pepper and the tail. In the photo I have large strips, but I still crushed them to cook faster.

I cut the tomatoes into slices and removed the hard “assholes”. I put the vegetables in a saucepan and put on fire.

You can also add 1/3 of a hot red pepper, you can use half or a whole pepper, it all depends on how hot you need it.

I do not add water to the tomatoes, as they are quite juicy. I bring the tomatoes to a boil, and reduce the heat to a minimum. Stew vegetables until soft.

In time, it took me about 40 minutes. The tomatoes became soft very quickly, but we need the onions and peppers to become soft.

This is what they look like in the photo stewed tomatoes. I add cloves and allspice to the sauce and continue to simmer for another 15-20 minutes.

Then we need to rub the resulting mass through a sieve. Our sieve is fine, seeds, tomato skin and spices will all remain in the strainer.

Wipe very quickly and conveniently with a whisk. As you can see in the photo, the vegetables are stewed and soft.

I do not wipe the vegetables all at once, but in small portions, it is more convenient. I spread it in a sieve with a ladle.

I also wanted to show you in the photo that everything was rubbed very well and only the skin and seeds remained.

I discard the skin and seeds, and pour the yellow tomato sauce into a saucepan. Again, it is better to take a pan with a thick bottom.

We put the sauce on the fire until it boils. From the moment of boiling, reduce the fire to a minimum and simmer for 20-30 minutes. I really wanted to evaporate as much water from the sauce as possible so that it was not a sauce, but ketchup.

Cook ketchup for another 15 minutes. But be sure to stir, as all the thick mass at the bottom of the pan and ketchup can burn. I recommend not leaving the sauce, but stirring occasionally.

In my opinion 2 tbsp. a spoonful of sugar is enough, but be sure to taste the ketchup and add more sugar if necessary. And if it seems to you that there is a lot of sugar in the recipe, then reduce its amount.

Ketchup from yellow tomatoes can be prepared for the winter, or you can cook it for a test, eat. The taste of ketchup is not the same as from red tomatoes, but we liked it. There is a certain "exoticism".

The taste is quite pleasant, interesting, spicy, you can feel the taste of sweet pepper, tomato and spices. I would say ketchup with a twist. If you haven't tried it, it's worth a try.

The color of the finished ketchup became bright and more saturated, excess moisture evaporated. Ketchup, as I wrote above, is of medium density. The color is very pleasant.

As you can see, making yellow tomato ketchup for the winter at home is quite easy and simple.

The recipe for yellow tomato ketchup is very simple, especially since you can adjust the spices to your taste and desire.

Pour ketchup into sterile half-liter jars and roll up with sterile lids. Ketchup from yellow tomatoes came out exactly 2 half liter jars. Nothing left to try. We tried ketchup only during the cooking process.

We sell ketchup made from yellow tomatoes, children immediately pay attention to the bright packaging and have already asked to buy it more than once.

Therefore, we decided to cook some homemade ketchup, as we know exactly what is in the composition, what tomatoes and spices. The son really liked the taste of ketchup, and the daughter said that it tastes better to her, which we prepare every year for the winter.

This is how opinions differed. But my husband and I are very pleased with the result. For a change, you can cook yellow ketchup. Not even yellow, but I would say orange ketchup, that's exactly what it looks like.

Since we love yellow tomatoes, we liked the taste and color of ketchup. Yellow tomatoes always look beautiful in a salad. We love to make a salad of pink, red and yellow tomatoes.

Yellow ketchup can be served with meat, poultry, pasta and cereals. If you haven't made yellow tomato ketchup yet, I recommend you give it a try.

Good luck with your preparations and bon appetit!

Each hostess tries to prepare a variety of preservation for the winter. They are on the move variety of vegetables, including blanks from yellow tomatoes. There are many recipes for various preparations with them. We will try to present the most interesting, popular and convenient.

Slices for the winter

For this recipe for the winter, it is best to choose medium-sized tomatoes.

Take following products:

Detailed cooking method

The first step in this recipe is to prepare the vegetables: rinse and dry them. Prepare banks in advance and lids - sterilize them and dry them. Put garlic cloves, bay leaf, coriander, black pepper in each jar. Cut the tomatoes: if the vegetables are small, then in half, if the halves are large, then in a quarter. Place in jars with the convex side up so that the tomatoes do not squash.

Then prepare gelatin solution: 3 tablespoons per 100 ml of warm water. Now put water on fire, boil, add salt, sugar, and after 3 minutes. vinegar. Turn off the fire and let the solution cool slightly. Put the prepared gelatin and stirring, dissolve it.

Fill jars with tomatoes with the resulting liquid, cover with lids, put in a saucepan, where water is already boiling and sterilized for a quarter of an hour. It is worth remembering: in order for the jars not to burst during the sterilization process, you need to put a towel or plate on the bottom of the pan.

Now it remains to seal the finished workpiece tightly with a lid, turn it over and put a terry towel on top. Let stand for a day.

Yellow tomato paste

You need to take:

• yellow tomatoes;
• vinegar 9% (based on a jar with a capacity of 500 g teaspoon).

And that's it! You can even prepare such a tomato paste according to this recipe from yellow tomatoes for the winter even without vinegar, but it does not hurt to add it for safety.

First of all, you need to prepare the jars: wash them thoroughly, sterilize them. Then prepare tomatoes: sort vegetables, wash, wipe with a rag, wrinkled, rotten parts, remove the stalks. After that, cut the vegetables into arbitrary medium-sized pieces and chop through a meat grinder or blender.

Put the vegetables on the fire. As soon as everything boils, need to turn down the fire and cook vegetables for 40 minutes. During this time, the tomato will boil at least twice and become thick. Pour hot tomato paste into jars, add vinegar to each and cover with lids. Then turn over, wrap, let stand for 12 hours. tomato paste ready!

Still yellow tomatoes can be simply canned.

Canning yellow tomatoes

Take the following products based on a 1 liter jar:

• directly yellow tomatoes (dense, small);
• heads of ordinary onions;
• Bell pepper;
• parsley, basil;
• bay leaves;
• dill umbrellas;
• allspice in peas;
• sugar a tablespoon and another half;
• a tablespoon of vinegar 9 *%;
• a tablespoon of salt.

How to cook

Wash vegetables and herbs. Prepare jars and lids by washing them and boiling them. Boil water in a volume of half a liter. Put in each jar a few bay leaves and allspice. Tear the greens with your hands and also put in a jar. Cut the peeled onion into quarters, divide by hand into layers and put in a jar. Peel the sweet pepper, cut into quarters and add to the jar. Put tomatoes in it, but not to the edge. In this case, you need to try not to damage the vegetables.

pour hot water in the center of the jar so that it covers the vegetables. Now need to cover banks lids. Wait a quarter of an hour. Pour out the water, add sugar, salt to it and boil. Add vinegar and boiling marinade to each jar. Now the jar can be rolled up, turned over and covered with warm clothes.

Lecho

For this recipe for yellow tomatoes for the winter, you need:

• yellow tomatoes;
• bell pepper 1.3 kg;
• ordinary onion heads 250 g;
• salt 20 g;
• a pinch of red pepper, ground;
• black peppercorns - 2-3 pieces;
• water 2-3 tbsp. l;
• 0.5 liter jars.

Cooking

Prepare the bell pepper: peel, cut into strips 5–8 mm thick. Then wash the tomatoes and cut into slices 3-4 mm. Wash the onion, peel, chop into cubes. Put all the vegetables in an enamel bowl, add all the spices and water to them. Turn on the gas, put the dishes on it and simmer for 10 minutes. Then split into banks so that all the vegetables are in the liquid. Sterilize the jars and close the lids immediately.

Such a salad is perfectly stored at a low temperature of up to 15 degrees.

Yellow varieties of tomatoes are also prepared variety of salads for the winter, which in winter are especially tasty and also healthy.

yellow tomato salad recipe

Necessary for this salad recipe take sweet peppers and tomatoes in equal quantities, but so that their total weight is not more than 450 g per one 1-liter jar. You will also need honey - 20 g, salt - a tablespoon, Apple vinegar- 100 ml.

Wash the tomatoes, chop and add all the other ingredients to them. Wait until the juice appears. Take an enameled saucepan, put vegetables into it and put on fire. After boiling, boil for 10 minutes, stirring continuously.

Take prepared, sterilized jars. put in them resulting vegetable mix and place in a low saucepan. Put on fire. Pasteurize for a quarter of an hour over low heat. Now the salad can be rolled up, covered with a blanket and wait until it cools down.

Salad with pickled tomatoes

Necessary for this recipe from yellow tomatoes for the winter:

• tomatoes - 3 kg;
• Bulgarian red pepper - kilogram;
• half a kilo of carrots and onions;
• salt - 2 tbsp. l;
• half a kilo of sugar

Rinse all vegetables required for the recipe. Cut the tomatoes into slices, onion - into thin half rings, pepper - into strips, coarsely grate the carrots. Mix all vegetables.

Add salt and sugar to the resulting vegetable mass. Wait for the juice to stand out. Transfer everything to an enamel saucepan and put on gas. Cook for 2 hours on low heat. After this time, put the vegetables in jars, roll up, turn over and let them stand, cool.

As you can see yellow tomatoes can be cooked various preparations for the winter. And that's not all possible recipes. Try, experiment, cook.

Cooking class: step by step photo recipe how to make hot yellow tomato sauce for the winter.

Yellow-orange sauce will become the dominant color for any dish. You can dip scalding pieces of barbecue and “noble” baked fish into it. It will be very sharp and thick enough, the structure is homogeneous. You'll fall out of love with store-bought ketchup when you try this yellow tomato and vegetable mix sauce. Interestingly, the tomato flavor is leveled, "dissolved" in complex aromas. It turns out the most appetizing addition for meat dishes, seafood, spaghetti.

Products: yellow tomatoes - 900 grams, onions - 1 piece, bell pepper - 3 pieces, hot pepper - 2 pieces, garlic - 1 head, salt - 1.5 teaspoons, sugar - 2 teaspoons, fresh parsley inflorescences - 2 pieces.

Get one half-liter jar hot sauce from yellow tomatoes.

Step by step cooking recipe with photo

1. Yellow tomatoes almost always seem sweeter than the usual red fruit. For the sauce, the ripest tomatoes are taken, ignoring overripe vegetables with cracks and soft spots. Hot pepper will be the main preservative, this determines its quantity. Onions and bell peppers are flavorings and "thickeners" of hot sauce.

2. All vegetables are washed under running water, then the stalks are cut out.

3. Tomatoes are cut into large pieces, seeds are selected from peppers.

4. Blender grind pieces of tomatoes, not paying attention to the presence of skins and seeds. Instead of a blender, you can take any device: a coarse grater, a meat grinder.

5. At this stage, there will be a lot tomato sauce, but ahead of him is a long boil, by the end just 500 milliliters will remain.

6. Peeled garlic, onion rings, large pieces of bitter and sweet pepper are placed in the tomato mass. It is advisable to find a pair of parsley inflorescences in the stage of milky ripeness. A blender is immersed in a saucepan, the vegetables are ground. In the absence of a blender, you can very finely chop all the components of the future sauce.

7. The pan is put on a small fire, the boiling time is 20 minutes.

8. The sauce is rubbed through a sieve, directing the mass with a large wooden spoon.

9. The result was a perfect homogeneous sauce: it does not contain any skins or seeds. Put salt and sugar in a saucepan.

10. The sauce is simmered for 15 minutes over low heat. The density will increase, the color will become bright orange. hot sauce poured into a sterilized jar, rolled up, insulated. When the sauce has cooled, it is placed on a shelf in a cool room.