Tomato Preservation: How to Choose the Right Varieties


Truly delicious canned tomatoes are hard to find in the store. Every housewife put their soul into their dish. Especially good is the conservation of tomatoes taken from their own beds. But what varieties of tomatoes for canning will be the best?

How to choose the best fruits

It is worth following a few basic rules when choosing tomato fruits:

  1. For canning, it is worth using only ripe fruits.
  2. Select for rolling such tomatoes, which will have a dense texture. Soft tomatoes in the sunset will turn into porridge.
  3. Tomatoes should have a dense peel so that they do not crack during seaming.
  4. It is best to preserve tomatoes of a small form, weighing no more than 70 grams.

Varieties for salting

To achieve a bright taste of canned tomatoes, opt for varieties with a high sugar content. During fermentation, lactic acid is released. It is a natural preservative for seizures.

If you salt tomato varieties with a small amount of sugar, it is likely that due to a lack of lactic acid, the tomatoes will quickly mold.

Some of the most popular pickles are:

  • You can grow a special "pickling" variety of tomatoes. It is ideal for canning.
  • According to reviews of lovers of canned vegetables, the best varieties include De Barao. Tomatoes are distinguished by a thick peel and a fairly dense texture.
  • Easy to grow grade "icicle pink." These are unpretentious frost-resistant fruits that are perfect for salting.
  • An early "sunny" tomato variety is well suited for preservation. Besides the fact that it ripens quickly, the “sunny” variety is also characterized by high productivity.
  • Very dense peel of the Flame variety. Such tomatoes retain their shape during seaming.

The best recipes for canning tomatoes

When you have picked the perfect-sized tomatoes, you can start canning. Depending on the spices and methods of rolling vegetables, you can get completely different tastes even from the same tomato variety.

Tomatoes with caraway seeds and cloves

You will need (for a jar of one liter):

  • Tomatoes (one and a half kg)
  • Vinegar (1 tsp)
  • Paul tsp caraway seeds
  • 3-4 peas of allspice
  • Salt
  • 3-4 peppercorns
  • Sugar
  • A few garlic cloves
  • Carnation (4 pcs.)
  • 3-4 leaves of parsley

Cooking method:

  1. Prepare the tomatoes for the sunset. Wash and dry them thoroughly.
  2. In sterilized jars, spread cloves, bay leaves, caraway seeds and two types of pepper. Put the whole cloves of garlic or chop.
  3. Gently lay the tomatoes.
  4. Pour boiling water over the contents of the jar. Close the lid and let stand for half an hour.
  5. Then you should pour the marinade back into the pan and boil it for at least 20 minutes. In boiled water, add a few salt, in the amount of several tablespoons, and five tablespoons of sugar.
  6. Pour the mixture of tomatoes. Add vinegar.

Wrap jars well and store at room temperature.

Tomatoes with herbs

You will need (based on one and a half liters):

  • Tomatoes (2 kg.)
  • Head of garlic
  • Chilli
  • Bay leaf (2-4 pcs.)
  • Bunch of dill
  • Horseradish
  • Celery
  • Bunch of parsley
  • Salt
  • 3 tbsp cider vinegar
  • 6 peas of black pepper

Cooking method:

  1. Rinse and dry the tomatoes well.
  2. Pour dill, parsley, horseradish and celery into a sterilized jar. Add the cloves of garlic, pepper and lavrushka.
  3. Tightly place the tomatoes.
  4. Banks must be filled with boiling water. They should be infused for several minutes, then drain the water.
  5. Pour boiling water over the tomatoes a few more times, draining the water.
  6. Pour salt into a jar. Pour in apple cider vinegar. Pour boiling water over the tomatoes. Screw the lids on the jars, shake them slightly and turn them over.
  7. Cover the seams with a blanket until they are completely cool.

Canned Tomato Slices

You will need (per liter jar):

  • A pound of tomatoes
  • 3 garlic cloves
  • Sugar
  • Mustard seeds (a few teaspoons)
  • Salt
  • 2-3 peas of allspice
  • Bunch of parsley

Cooking method:

  1. Put mustard and pepper at the bottom of the can. Stack parsley branches. Put the cloves of garlic.
  2. Spread the tomato slices. Put them in a jar is pulp down.
  3. For marinade, use a few tablespoons of sugar, and one - salt. Add a few tablespoons of vinegar. Bring the mixture to a boil.
  4. Pour the marinade over the tomatoes and sterilize for 15 minutes.
  5. Roll up the cans and flip. Wait for the seals to cool.

It is very important to cut tomatoes properly. It depends on whether they can keep their shape until they are preserved. The secret is that no tomato seeds can be seen in the section. If this does not work out, try to make sure that at least on one side there are no seeds. To do this, find a small cavity on the peel of a tomato. It’s worth cutting along this strip.

In own juice

You will need:

  • 2 kg of tomatoes (not only small but also large)
  • Sugar
  • Salt
  • Cinnamon

Cooking method:

  1. Wash and dry the small tomatoes. Pierce the skin with a toothpick in several places, then gently spread in a jar.
  2. Slice large tomatoes and place in a pan. They should be heated, not bringing the resulting juice to a boil.
  3. Heated tomatoes should be wiped with a sieve. Add sugar and salt to the resulting tomato juice. For each liter of tomato juice, you need to add two tablespoons of sugar and salt. Also add a pinch of cinnamon powder.
  4. Boil the resulting tomato juice.
  5. Pour the small tomatoes in a jar with the resulting tomato juice.
  6. Sterilize seals in ten minutes.
  7. Then roll up and wrap the jars. Set them to cool.

Rubbing tomatoes through a sieve, you achieve a uniform consistency of tomato juice. But if you want a more piquant taste of tomato juice, add garlic and peppercorns to the mixture. Wipe tomatoes through a sieve in this case is not necessary.

Tomato salad

You will need:

  • 1 kg. tomato
  • Sugar
  • Onion (250 gr.)
  • Bulgarian pepper (250 gr.)
  • Vegetable oil
  • Salt
  • Black pepper (ground)

Cooking method:

  1. Wash the vegetables and dry them, preparing them for a roll.
  2. Tomatoes must be carefully cut into 4-6 parts.
  3. Prepare bell peppers. To do this, clean it from seeds, wash and cut into squares.
  4. Peel the onions. Cut it into rings.
  5. Put the vegetables in the pan. To it is worth adding salt, sugar and pepper to taste. Add vegetable oil.
  6. Stir the resulting salad. Bring vegetables to a boil. Cook on low heat for about half an hour.
  7. Pour vinegar into the resulting mixture, shake the pan.
  8. Arrange vegetables in sterilized jars.
  9. Roll up and turn over the jars, put them in a cool place.

After you start cooking the salad, do not mix the vegetables. As soon as you start mixing them, they will lose their appearance. Therefore, it is necessary to mix the salad very carefully before heat treatment. Then you will get a very neat sunset.

Six recipes for preserving tomatoes for the winter (video)

Tomato preservation is a simple process, but if you choose a good variety of tomatoes and correctly add other ingredients to them, you will get a very delicious sunset. It will become an ornament for any holiday table.



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