Home Second courses Canning tomatoes with citric acid. Canned tomatoes with citric acid. A classic version of canned tomatoes with citric acid

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Canning tomatoes with citric acid. Canned tomatoes with citric acid. A classic version of canned tomatoes with citric acid

Sweet tomatoes prepared for the winter will take their rightful place on the table at any time of the year and will perfectly complement potato dishes, cereal side dishes, fried and baked meat. The presence of sugar in the marinade is necessary for the harmonious taste of the snack and can vary depending on the requirements of the recipe.

How to roll up sweet tomatoes for the winter?

Preparing sweet tomatoes for the winter requires following certain rules and knowing some secrets to improve the taste of the snack.

Moderately ripe tomatoes with still firm flesh are suitable for canning.
Selected specimens are thoroughly rinsed under running water.
Preliminary piercing of each tomato in the area of the stalk with a skewer or fork will help preserve the integrity of the tomatoes.
Jars and lids must be sterilized before harvesting.
As additives that improve the taste of the snack, all kinds of herbs, garlic, sweet and bitter peppers, onions, spices are used, including bay, peppercorns, cloves, cinnamon and others.
A sweet marinade for tomatoes for the winter is prepared based on the requirements of the selected recipe, without deviating from the presented proportions.

Sweet tomatoes for the winter - recipe without sterilization

It’s easy to prepare sweet tomatoes for the winter with vinegar without the need for additional sterilization of containers. Pre-steaming tomatoes with boiling water kills unnecessary microbes, and the presence of vinegar in the marinade ensures long-term preservation of the snack at room conditions for a year or more.

Ingredients:

tomatoes – 2 kg;
sweet pepper – 1 pc.;
hot pepper – ¼ piece;
garlic – 4 cloves;
sugar – 3 tbsp. spoons;
salt – 2 tbsp. spoons;
vinegar - 3 tbsp. spoons;
greens, bay and peppercorns.

Preparation

Garlic, herbs, sweet and hot peppers are placed in jars.
Fill the containers with tomatoes and pour boiling water over them for 15-20 minutes.
Drain the liquid, add salt and sugar, and bring to a boil again.
Pour vinegar and boiling marinade into jars.
Sweet tomatoes are hermetically sealed for the winter without sterilization, turned over onto lids, and put under a fur coat.

Sweet tomatoes for the winter with citric acid

Anyone interested in pickling tomatoes for the winter should try sweet recipes without adding vinegar first. The preservative in the marinade here will be citric acid, which adds additional sourness, harmonizes the taste of the snack and does not contain an annoying vinegar smell, which many people do not like at all.

Ingredients:

tomatoes – 2 kg;
allspice and black peppercorns – 7-9 pcs.;
cloves – 6 pcs.;
water – 1 l;
sugar – 5 tbsp. spoon;
salt – 1 tbsp. spoon;
citric acid – 1/3 teaspoon.

Preparation

Spices and tomatoes are placed in jars.
Pour boiling water over the vegetables, after 10 minutes pour the water into the pan, measuring the volume.
Add salt, sugar and citric acid per 1 liter, boil for a minute.
Pour the marinade into jars.
Seal sweet tomatoes without vinegar for the winter and insulate them for a day.

Sweet tomatoes marinated with onions for the winter

Sweet tomatoes prepared for the winter with chopped onions are tasty and aromatic. Additional appropriate accompaniments for tomatoes would be sweet peppers, garlic cloves, dill seeds or umbrellas, mustard seeds and traditionally bay leaves with peppercorns. You can add any greens if you wish.

Ingredients:

tomatoes – 2 kg;
onions – 2 pcs.;
sweet pepper – 1 pc.;
garlic – 3 cloves;
water – 1.8 l
sugar – 3 tbsp. spoons;
salt – 1.5 tbsp. spoons;
vinegar – 150 ml;
dill, mustard seeds, bay, pepper.

Preparation

The jars are filled with tomatoes and onions, adding garlic, pepper and spices to the bottom.
Pour boiling water over the vegetables for 10 minutes, pour the water into the pan.
Add salt and sugar, and after boiling the vinegar, pour into jars.
Cover sweet tomatoes and onions for the winter with lids, turn them over and wrap them until they cool.

Sweet and sour tomatoes for the winter

Sweets for the winter with a slight sourness can be prepared based on the following proportions. Hot green peppers should be left with seeds, which will provide a pleasant spice and the perfect taste of the snack. It is advisable to complement the dill umbrellas and horseradish leaves with cherry and currant leaves.

Ingredients:

tomatoes – 2 kg;
sweet pepper – 2 pcs.;
hot green pepper – 1 pc.;
sugar – 10 tbsp. spoon;
salt – 2 tbsp. spoons;
vinegar – 50 ml;
garlic – 3 cloves;
peppercorns, greens.

Preparation

The tomatoes are pierced and placed in jars along with pepper, herbs and spices.
Pour boiling water over the tomatoes twice.
The drained water is added with sugar and salt, boiled, and the jars are filled with marinade, adding vinegar.
Sealed sweet tomatoes for the winter.

Sweet tomatoes with garlic for the winter

Sweet tomatoes marinated with garlic for the winter look impressive in a jar under the garlic “snow” and are aromatic and piquant. Garlic can be chopped as finely as possible with a knife or grind in a blender. The proportions of salt and sugar are given per 1 liter of liquid, and the amount of tomatoes, garlic and vinegar per 1 liter jar.

Ingredients:

tomatoes – 600 g;
vinegar 70% – 0.5 teaspoon;
sugar – 3 tbsp. spoons;
salt – 1 tbsp. spoon;
garlic – 4 cloves;
allspice.

Preparation

Place peppers and tomatoes in jars and pour boiling water over them for 10 minutes.
Prepare the marinade by adding salt and sugar to clean water and bringing to a boil.
Drain the water from the tomatoes, add garlic and vinegar.
Pour marinade over tomatoes.
The sweet ones are sealed and insulated until they cool.

Sweet cherry tomatoes for the winter

If only sweet cherry tomatoes are available, harvesting tomatoes of this variety for the winter will help to effectively preserve a generous harvest and get an ideal snack in all respects. Parsley, onions, sweet peppers and mustard seeds will give the preparation an exceptional rich taste and aroma.

Ingredients:

cherry tomatoes – 1.5 kg;
sweet peppers and onions – 2 pcs.;
parsley – 1 bunch;
garlic – 1 head;
mustard seeds - 1 teaspoon in each 0.5 liter jar.
vinegar 9% – 4 tbsp. spoons;
sugar – 6 tbsp. spoon;
salt – 1 tbsp. spoon.

Preparation

Cherry tomatoes are placed in jars, alternating with onions, garlic, parsley and adding mustard seeds.
Pour boiling water over the tomatoes for 15 minutes.
Drain the water, measure the volume, add salt, sugar and vinegar.
Pour the marinade into jars.
Cover the sweets with lids and insulate them until they cool.

Sweet tomatoes in their own juice for the winter

Canned sweets are not only an incredibly tasty stand-alone snack. Such a preparation can be used as a base component for preparing all kinds of sauces, gravy, as an additive to stews, and other multi-component dishes involving tomato.

Ingredients:

tomatoes – 1.5 kg;
tomatoes for juice – 2 kg;
allspice – 10 pcs.;
laurel – 2 pcs.;
sugar – 0.5 cups;
salt – 1 tbsp. spoon.

Preparation

Tomatoes for juice are crushed in a blender.
Add salt, sugar, bay leaves, peppercorns, and boil for 15 minutes.
Elastic small tomatoes are placed in jars and filled with juice.
Cover the containers with lids, sterilize for 20 minutes, and seal.
Turn the vessels over onto lids, wrap them, and leave them for a day.

Sweet tomatoes slices for the winter

Delicious sweet tomatoes for the winter, canned in the form of a salad, will transform any everyday diet or add something new to the menu of a holiday feast. In addition to the presented set of seasonings, you can add a pinch of a mixture of Provençal or Italian herbs and a bud of clove to each jar.

Ingredients:

tomatoes – 2 kg;
garlic – 6 cloves;
allspice – 6 pcs.;
black pepper – 9 pcs.;
laurel – 3 pcs.;
basil leaves – 9 pcs.;
water – 1 l;
vinegar - 1 tbsp. spoon;
sugar – 3 tbsp. spoons;
salt – 1 tbsp. spoon.

Preparation

Garlic, bay, peppercorns and basil are placed in each jar.
Fill the containers with tomato slices.
Boil water with the addition of salt, sugar and vinegar.
Pour hot marinade over the contents of the jars.
Sterilize containers for 15 minutes and seal.

Spicy-sweet tomatoes for the winter - recipe

Sweet-spicy tomatoes can be preserved for the winter with the addition of chili pods, which can be added whole along with the seeds. The presented laconic set of spices used can be expanded by adding other savory components that suit individual preferences.

Ingredients:

tomatoes – 2 kg;
chili pepper – 1 pc.;
allspice – 4 pcs.;
black pepper – 4 pcs.;
vinegar - 4 tbsp. spoons;
sugar – 4 tbsp. spoons;
salt – 1 tbsp. spoon.

Preparation

Peppercorns, chili, and tomatoes are placed in jars.
Add salt and sugar, top up with boiling water, leave for 20 minutes.
Drain the marinade and boil.
Vinegar and boiled marinade are added to the jars.
Seal the lids, turn the jars upside down, and wrap them up.

Sweet tomatoes for the winter with cinnamon

Very tasty sweet tomatoes for the winter are obtained by adding aromatic cinnamon sticks to jars. The additive can also be used in powder form by placing it in each liter container on the tip of a knife. Hot pepper is used to taste. On average, about a third of the pod is needed for moderate heat.

Ingredients:

tomatoes – 2 kg;
water – 1 l;
vinegar – 1 dessert spoon per liter jar;
sugar – 6 tbsp. spoon;
salt – 2 tbsp. spoons;
cinnamon – 1 stick;
hot pepper, parsley.

Preparation

Tomatoes are placed in jars with parsley, cinnamon and hot pepper.
Pour boiling water over the tomatoes for 5 minutes and drain.
A marinade is made from the drained water, salt, sugar and vinegar and poured over the tomatoes and cinnamon.
Seal the lids and insulate the workpiece until it cools.

Sweet green tomatoes for the winter

Preservation of sweets can be carried out not only from ripe fruits. Unripe specimens are no less suitable for obtaining a decent harvest. As for seasonings, the standard set of dill umbrellas, horseradish and currant leaves, cloves of garlic and hot pepper pods is often used here.

Ingredients:

green tomatoes – 2 kg;
water – 1.5 l;
vinegar – 150 ml;
sugar – 5 tbsp. spoon;
salt – 1¼ tbsp. spoons;
mustard seeds – 1 dessert spoon;
garlic, herbs, hot pepper.

Preparation

Greens, peppers and garlic are placed in jars.
Fill the containers with tomatoes, pour boiling water to the top for 15 minutes.
The water is drained and boiled with the addition of salt and sugar.
Stir in vinegar, pour the marinade over the tomatoes, and seal.

Sweet tomatoes in honey filling for the winter

Tomatoes in sweet filling for the winter with the addition of honey are especially aromatic. The marinade, which is drunk even faster than the tomatoes are eaten, will also be tasty. The calculation of components is given for one three-liter container. The amount of water will depend on the degree of filling of the vessel and the size of the tomatoes.

During the season of ripe vegetables and fruits, many housewives are in a hurry to make as much stock as possible for the winter. On a cold winter evening, canned and pickled vegetables will fill the kitchen with indescribable aromas and tastes of summer. Crispy cucumbers and cabbage, squash and zucchini, and, of course, nowhere without bright and sunny tomatoes! You have decided to cook delicious sweet tomatoes for future use, then I suggest the following option - pickled tomatoes with citric acid for the winter. Try it, you won’t regret it for sure! Instead of the usual vinegar, we will use citric acid in the described recipe. It significantly softens the taste of vegetables, and the marinade itself will be drinkable.
For this workpiece, sterilization will be replaced by two-time filling. Lately, I have been trying to replace pasteurization and sterilization, which are proven methods of preparing vegetables, with boiling infusions. This option for canning vegetables is not as tedious and time-consuming, unlike the long and tedious boiling of jars and food. Simply put, this is the same sterilization, only without pots with bubbling water, as well as slippery jars that often try to escape from the tweezers.
Hot pour works very well for those new to canning. Using this method greatly simplifies the procedure for obtaining an impressive result, so over time everyone understands this and begins to use it predominantly.

Ingredients for one three-liter jar:

firm tomatoes;
garlic - 2 cloves;
parsley inflorescences - a bunch;
cherry leaves - 2 leaves;
currant leaves - 2 leaves;
salt - 1.5 tbsp. l.;
sugar - 4 tbsp. l.;
water, as much as will fit in the jar;
citric acid - 1 tsp.

Preparation

Take medium-sized, dense tomatoes of any shape and color. Wash them and prick each fruit in the area where the stalk attaches with a toothpick. Thanks to the punctures, the tomatoes are better marinated, and there is a chance that they will not burst during canning.

Prepare currant, cherry leaves, and parsley inflorescences, rinse with water. These leaves give tomatoes a very pleasant aroma when canning.

Before you start directly pickling vegetables, first wash the jar with soda and sterilize it with steam over water in a saucepan. Place prepared currant, cherry and parsley leaves and two cloves of garlic into each jar. If you like the spicy taste of tomatoes, then throw hot capsicums into jars, just don't overdo it, a small piece the size of a large fingernail will be enough

After this, the tomatoes should be placed very tightly together to the very top, so that there are no voids left.

Next, pour clean boiling water over the tomatoes in the jar and cover with a sterilized lid. Depending on the volume, leave the contents to warm up for 15 minutes (for a three-liter jar).

After the specified time has passed, you need to pour the almost cooled water into the pan and prepare the marinade based on it. To do this, add the indicated portion of salt, sugar and citric acid to boiling water; do not forget that we are preparing the marinade without vinegar. It remains to bring to a boil and cook for one minute.

Pour boiling marinade into the contents of the jars and immediately roll up the lids with a key. Place the jar upside down and cover with a blanket until it cools completely.

After the final cooling, put the tomatoes with citric acid in the pantry for the winter, and in winter start pampering yourself and your household with amazingly tasty and healthy pickled tomatoes

Canned tomatoes are literally a godsend for the winter holidays. But how to make them not only tasty, but also healthy? Everything is quite simple; instead of vinegar, you can add citric acid to the jars. This simple ingredient can create the necessary acidic environment in which microbes quickly die, and preservation can be stored for a very long time.

A classic version of canned tomatoes with citric acid

You will need:

one and a half kg of small tomatoes;
1 PC. medium sized carrots;
1 PC. hot pepper;
1 PC. sweet pepper;
2 cloves of garlic;
dill;
currant and young cherry leaves;
2 allspice peas;
2 tbsp. l. sugar without top;
1 full tbsp. l. salt;
1 tsp. citric acid (with a slide).

Procurement stages:

Place carrots cut into slices at the very bottom of the jar.
Chopped dill is added.
Sweet and bitter peppers and tomatoes are carefully placed.
Add chopped garlic.
Dill, washed and dried cherry and currant leaves are laid on top of the tomatoes.
All ingredients are poured with boiling water and infused for at least five minutes.
The water is poured into a container for preparing brine and placed on fire.
Sugar and salt are added to the water. The brine is brought to a boil.
Citric acid is poured into a jar and filled with hot brine.
The cans roll up, but don't turn over.

Cucumber-tomato mix with citric acid: step-by-step recipe

You will need:

3 kg of cucumbers;
2 kg of small tomatoes;
citric acid (at the rate of 1 tsp for each liter of marinade);
a mixture of dried spices (1 tsp for each liter of marinade);
3 cloves of garlic in each jar;
dill (preferably with umbrellas);
horseradish leaves and roots;
leaves of currant and young cherry.

Cooking steps:

The cucumbers are thoroughly washed and immersed in a container of cold water for a couple of hours.
Tomatoes and fresh herbs are washed.
To dry vegetables, it is recommended to place them on a towel or wire rack.
To sterilize jars, use a microwave oven or a conventional oven. To do this, pour about a glass of water into each of them and place them in the microwave for a few minutes.
The lids are boiled or simply poured with boiling water and left in it for about five minutes.
Garlic, horseradish, as well as young currant and cherry leaves are placed at the bottom of each jar.
Cucumbers with pre-cut ends are laid out on top.
The tomatoes are pierced with a fork or toothpick as close to the stem as possible and placed in a jar.
Dill and herbs are laid out on top.
The water is brought to a boil and poured into jars, infused for about five minutes.
After time has passed, the water is drained. This manipulation is carried out again.
Spices and citric acid are added to the water, after which the brine is brought to a boil.
Vegetables in jars are filled with hot brine and rolled up.
The jars must be turned over and remain in this position until they cool completely.

All canning recipes allow you to replace store-bought citric acid with regular lemon juice.

It is most convenient in three-liter jars. There is less hassle with lids and sterilization, and they cool down longer, which has a beneficial effect on further storage.

Tomatoes marinated with dill: a recipe that everyone will definitely like

You will need:

10 kg of small tomatoes;
400 g dill.

For the required brine:

1 liter of water;
1 tbsp. l. salt (with top);
2 tbsp. l. sugar (with a slide);
0.5 tsp. citric acid.

Cooking steps:

Dill is placed at the bottom of each jar.
Thoroughly washed tomatoes are placed on top of the dill.
At the end, dill is laid out again.
Each jar is filled to the top with boiling water and covered with lids. Be sure to wrap yourself in a towel and leave for a quarter of an hour.
The marinade is being prepared. All ingredients are mixed and brought to a boil.
The water is carefully drained from the jars and the tomatoes are poured with boiling brine.
All that remains is to roll up the cans, turn them over and wrap them up. Once completely cooled, they can be placed in the pantry.

Instead of pouring boiling water over tomatoes in a jar to pasteurize them, you can simply immerse the tomatoes in boiling water for literally half a minute. The canning process in this case will be much easier and faster.

Tomatoes with citric acid, herbs and spices

You will need:

2 kg of fresh ripe tomatoes;
a quarter glass of sugar;
one and a half tbsp. l. salt;
1 tbsp. l. citric acid;
a couple of cloves of garlic;
a pair of bay leaves;
5 black peppercorns;
parsley.

Cooking steps:

The jars are thoroughly washed with soda and sterilized.
Tomatoes and herbs are washed and dried.
The process of filling jars begins with garlic.
Next comes pepper, parsley and bay leaf.
Finally, the tomatoes are laid out and the entire contents are poured with boiling water.
After a quarter of an hour, the water is poured into a container for preparing the marinade and put on fire.
Another half glass of water, salt, sugar and citric acid are added. The mixture is brought to a boil and immediately poured into jars so that the liquid overflows from the top. In this case, the neck is well sterilized.
The cans roll up and inevitably turn over. After this, they are wrapped and left to cool.

The first sample from pickled tomatoes can be taken no earlier than a month after canning. This time will be enough for the tomatoes to marinate and absorb all the flavors.

Quick canning of tomatoes with onions and citric acid

You will need:

one and a half kg of small tomatoes;
1 PC. Luke;
1 PC. any sweet pepper;
a couple of cloves of garlic;
3 pcs. dill with inflorescences;
3 currant leaves;
1 bay leaf;
3 black peppercorns;
3 incomplete art. l. Sahara;
1 tsp. citric acid;
one and a half liters of cold water.

Cooking steps:

Tomatoes and herbs are washed.
The onion is cut into rings half a centimeter thick.
Sweet pepper is chopped into small slices.
Each jar contains greens, tomatoes, peppers and onions.
Citric acid is added.
The marinade is being prepared. To do this, put water on fire, add spices, sugar and salt. The liquid is brought to a boil.
The hot marinade is poured into jars.
Tomatoes are rolled up with lids. They just have to cool down and can be hidden in the cellar until winter.

Canning tomatoes: add lemon juice

There is not always a desire to use vinegar, citric acid or aspirin during the canning process. The solution is simple - lemon juice. Thanks to this product, you don’t have to worry that the jars won’t last until winter. They keep well. And the taste of tomatoes is simply amazing.

You will need:

couple kg. tomatoes;
4 tsp. lemon juice;
4 tsp. salt.

Procurement stages:

The tomatoes must be washed and immersed in boiling water for a couple of minutes. After heat treatment, the skin is carefully removed from them.
Jars (liter) should be washed and sterilized. Tomatoes are placed exclusively in sterile containers. They should be compacted as tightly as possible.
A spoonful of salt is added to each jar and freshly boiled water is poured in.
The containers are covered with lids and sterilized for at least half an hour.
Literally a couple of minutes before the end of the sterilization process, pour a spoonful of lemon juice into the jars.
The final stage of preparing tomatoes is rolling up the lids. Banks must be turned over several times. This way the lemon juice will be evenly distributed.

Quick canning without sterilization: tomatoes with citric acid

Sterilization is a process, although necessary, but exhausting. It is natural for many housewives to want to avoid it. One possible way is to prepare tomatoes according to this recipe. The tomatoes are very tasty, with a pleasant sweet and sour aftertaste, and can even be stored in the pantry of a multi-story building.

You will need:

1 kg. tomatoes;
1 clove of garlic;
1 laurel leaf;
1 clove bud;
4 peppercorns;
half tsp citric acid;
one and a half tsp. Sahara;
1 tsp. salt;
a couple of sprigs of parsley.

Procurement stages:

The first priority is to prepare the banks. They must not only be washed, but also sterilized over steam for at least ten minutes. Just boil the lids.
All the spices and washed tomatoes are placed in the jar.
Fill jars with tomatoes with freshly boiled water and cover with lids. They need about fifteen minutes to warm up. After this, the water can be poured into the pan.
Sugar, table salt and the required amount of citric acid are added to the water. The marinade is simply brought to a boil and poured into jars while still very hot.
The cans are quickly rolled up and carefully turned over. They must be wrapped and not disturbed until they cool completely.

Marinated tomatoes with horseradish and citric acid (video)

The amount of vegetables and spices in each recipe is not important. If desired, you can change the proportions or eliminate any of the ingredients altogether. The taste will certainly change, but it won’t get any worse. You can not just experiment, but create your own recipe, focusing on personal preferences and tastes of your household.

The taste of tomatoes canned without vinegar, but only with the addition of citric acid, is special. The pleasant sweet and sour taste will be light and unobtrusive, only emphasizing the taste of the tomatoes themselves. And the brine is actually something incredible. Delicate, unsweetening, leaving behind a pleasant aftertaste. Cooking such tomatoes is very simple; even a beginner in the field of cooking can cope with this task.

Some housewives refuse to pickle, believing that vinegar is very harmful to health. To some extent, they are right, the bite is a synthetic product, and its use really does not have the best effect on the digestive system. This especially applies to people suffering from diseases of internal organs. I believe that vinegar in small quantities will not harm, so I make preparations with both this ingredient and citric acid. Pickled tomatoes with citric acid have a milder sweet and sour taste than with vinegar. What’s also attractive is the lack of a specific sour smell in the jar of the finished product. The recipe itself is quite simple and does not require sterilization. Therefore, housewives who are just beginning to comprehend culinary skills will definitely like it. The amount of ingredients indicated in the recipe is calculated for one liter jar of pickled tomatoes.

Ingredients:

tomatoes.
garlic – 1 clove.
bay leaf – 1 piece.
cloves - 1 piece.
black allspice – 4-5 pieces.
water – 0.5 liters
citric acid – 0.5 teaspoon.
granulated sugar – 1.5 tbsp. spoons.
salt – 1 teaspoon.
parsley - 1-2 sprigs.

How to cook pickled tomatoes with citric acid:

First of all, prepare the jars for canning. They need to be washed well with detergent and rinsed thoroughly. Then sterilize them over steam for at least 10 minutes. Boil metal lids for seaming for 5 minutes over moderate heat. Place spices at the bottom of the jars: a clove of garlic, pepper, herbs, cloves, bay leaf.

It’s good to pickle small tomatoes in liter jars, but for large ones two or three liter jars are more suitable. Fill the jars tightly with washed tomatoes.

Boil water in a kettle at the rate of 0.5 liters for each liter jar. Pour boiling water over the tomatoes to the very top, cover with metal lids, and leave for 15 minutes.

Pour the cooled water into the multicooker bowl, add the ingredients for the marinade: salt, sugar and citric acid. In the “Soup” mode, bring the brine to a boil and cook for 2 minutes.

Pour boiling liquid into the jars of tomatoes and seal tightly with metal lids. Then turn the containers upside down, cover with a blanket, and leave for a day until cool. With this procedure you will kill two birds with one stone: gradual cooling promotes better storage of the preparations, and you can also easily check how well the jars are sealed.