Tomatoes with citric acid for the winter

Once they have rolled up pickled tomatoes with citric acid for the winter, many housewives switch to this particular preservation option. Acid is a worthy alternative to vinegar, which has a pungent odor that many people don’t like. Tomatoes acquire a harmonious sweet taste with a slight sourness. The marinade is always clear and pleasant to drink on its own. It has been noticed that with this method of preparing vegetables, their original taste and aroma are better preserved.

Recipes for pickling tomatoes with lemon are not much different from the traditional method with vinegar. Add the usual seasonings: pepper, bay leaf, cloves, dill and garlic. Add tarragon, basil, parsley, mustard. But, most importantly, add the strictly specified amount of acid.

How much citric acid is needed per jar:

For a 3-liter glass container - a full teaspoon.
For a liter jar, 1/3 of a small spoon is enough.

If desired, it is permissible to adjust the amount of acid up or down, but keep in mind that the taste of the product will change somewhat.

For preservation, select ripe, fleshy and dense tomatoes. Cherry tomatoes, cream and other varieties with strong skin are good choices.

Tomatoes with citric acid for the winter - the most delicious recipe (without sterilization)

I consider this seaming option to be one of the most successful. I give the recipe for a 3 liter jar.

Take:

Tomatoes – 2 kg.
Bell pepper.
Garlic cloves – 3-4 pcs.
Granulated sugar - a large spoon.
Salt - the same amount.
Horseradish leaves, currants (5 pcs.), bay leaves, dill with an umbrella.
Water - liter.
Citric acid - teaspoon.

How to roll:

Prepare jars with lids (treat with boiling water).
Rinse the tomatoes, pierce them at the stem, then they are guaranteed not to crack during heat treatment.
Select the seeds with partitions from the pepper and divide into quarters. You don’t have to chop the garlic cloves, or divide them in half.
Place leaves, bay leaves and dill on the bottom of the balloons.
Pack the tomatoes tightly, making room for the peppers and garlic cloves.
Boil water and pour into vegetables. For 15-20 minutes, depending on the size of the tomatoes, do other things.
After the specified time has passed, pour the infusion into the pan, boil again, adding salt and sugar.
Place the required amount of acid in the jars and fill with brine.
Roll it under an iron lid or screw it on with a screw. Slowly cool the workpiece by placing it on the butt and wrapping it in a blanket. The next day, check the quality of the seaming and correct it if necessary.
Store canned food in a low temperature room. Although, it has been tested more than once, tomatoes prepared by double pouring are excellent in apartment conditions.

Tips and tricks

When choosing vegetables for harvesting, you should give preference to dense fruits. The Slivka variety and others like it would be ideal. The tomatoes should be small, approximately the same shape, with firm but not too thick skin.

Be sure to carefully inspect the fruits before canning. There should be no stains, dents, or even damage on them.

The mistake that most housewives make is using “substandard” tomato products. Such a preparation, even if it is well stored, will not have a good taste. So don’t try to save money, buy only high-quality canning products.

Jars and lids must be sterilized! Don't be afraid of this. It is enough to wash the cans of soda (even after using detergent), and then put them in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest “village” option. Well, clean jars need to be held over steam.

Pickled tomatoes with citric acid - recipe for a liter jar

Mom's good old recipe that she has used for decades. The marinade was so tasty that I drank it down to the last drop. Sometimes, instead of tarragon, my mother would add a sprig of basil, carrot tops, which add tartness to the marinade, and parsley. And every time the workpiece turned out - you can’t tear yourself away until it’s finished.

Required for each jar:

Tomatoes – 600 gr. (for a three-liter container approximately 1.7 kg.).
Clove buds and allspice - a couple each.
A sprig of tarragon (tarragon).

Per liter of marinade:

Acid – 1/3 teaspoon.
Salt - a large spoon.
Granulated sugar - 5 large spoons.

How to marinate:

The process will be carried out using the double hot pour method, so you just need to wash the jars well, but the lids will certainly be sterilized.

Wash the vegetables and dry them slightly. Make punctures at the stem with a toothpick or fork (crosswise). Then the tomatoes will warm up faster, and the skin will then remain intact.

Place the seasonings listed in the recipe into jars.

Stuff with tomatoes, being careful not to damage the vegetables.

Fill it with boiling water for the first time. Leave it on the table to warm up and soak.

After 10-15 minutes, pour the infusion into the pan.

Measure the approximate amount of liquid to correctly calculate the amount of spices. Add salt and sweetness. Boil the brine.

Once the spice crystals have completely dissolved, fill the jars.

After seaming, turn the canned food over, slowly cool it, hiding it under a blanket. Store in an unheated pantry or cellar.

With parsley

Jars of various sizes are suitable for preserving tomatoes with herbs. If the family is small or there is no desire to store an already opened jar, it is better to use dishes with a capacity of 0.7 or 1 liter. But, regardless of the selected volume, the cooking technology remains the same. The same products are used. To calculate the amount of ingredients, just increase them proportionally.

Compound:

700 g tomatoes;
½ sweet pepper fruit;
1 bunch of parsley (you can add celery and dill);
1 tsp. salt;
1 glass of sugar;
1/3 tsp. citric acid
0.3 liters of water.

How to cook

Sterilize the dishes in a convenient way, boil the lids. Wash the vegetables. If the parsley has long and tough stems, you can cut them off, leaving only the leaves. Cut the pepper into rings or strips. Place seasonings to taste and herbs at the bottom of the container, then fill the jar with vegetables, distributing them evenly and filling all the voids. Pour in boiling water until it covers all the vegetables.

Leave for 15 minutes. Pour the cooled liquid back, add the remaining ingredients (except for the preservative) into it. Boil it. After removing the brine from the heat, dissolve citric acid in it. Pour the prepared marinade over the tomatoes and you can start sealing.

Sweet tomatoes marinated with citric acid

They will appeal to those who are no strangers to the sweet life and choose a sweeter version of tomatoes.

What you will need for a 3 liter jar:

Ripe tomatoes – 2 kg.
Hot pepper - pod.
Bell pepper.
Garlic – 5-6 cloves.
Acid - teaspoon.
Peppercorns – 5 pcs. (regular and fragrant).
Dill umbrellas.
Table salt - a tablespoon.
Granulated sugar - 3 tablespoons.

How to prepare:

The canning technology is similar to previous canning recipes - the method of double-filling jars. Repeat all the steps, and do not forget to follow the proportions of spices, then your tomatoes will turn out tasty and sweet.

Canning green tomatoes with citric acid

Composition for 3 liters of water:

Green tomatoes.
Garlic.
Salt – 3 tablespoons.
Granulated sugar – 3 spoons.
Citric acid - teaspoon.
Peppercorns, bay leaves, dill.

How to prepare:

Peel the garlic and cut large cloves lengthwise. Make a deep cut in the tomatoes and insert the garlic cloves inside.
Fill the jars with herbs and seasonings.
Make two hot pours, first with plain boiling water, to warm up the vegetables.
For the second, cook the marinade, adding salt, sugar and citric acid to the infusion. Pour into vegetables and immediately seal using any method.

Assorted tomatoes and cucumbers

Cucumbers and tomatoes get along great in one jar, and many housewives use this fact to make a delicious assortment.

We take:

Cucumbers, tomatoes.
Black peppercorns, garlic cloves, dill umbrellas. If desired, you can add a pod of hot pepper.

For 1.5 liters of marinade:

Sugar – 6 large spoons.
Salt – 3 tablespoons.
Citric acid – 3 teaspoons.

How to prepare:

The preparation technology is completely similar to the previous step-by-step recipes. Read and do.

How to pickle tomatoes

There are many options for preparing tomatoes: pickling, drying, drying and even making jam from them. Pickling is considered traditional, and at the same time the most popular. By choosing the appropriate recipe and following its description, everyone can prepare a delicious, savory snack for the winter.

Classic recipe

This option for preserving red vegetables serves as the basis for many other methods. Anyone who has not decided how to pickle tomatoes should start with this. For preparation you will need:

1.2 kilos of tomatoes
1 tablespoon granulated sugar
0.5 tablespoon of salt (table salt, not “Extra”)
50 grams 9% acetic acid
1-2 bay leaves
5 black peppercorns
3 pieces of cloves
2 liters of water

The tomatoes are sorted and washed thoroughly. It is advisable to place them in a basin, and then fill them with water twice, handling each fruit with your hands.

Bay leaves, peppers and cloves are placed in a specially prepared (washed and sterilized) three-liter jar, then tomatoes are placed there.

Water is boiled and poured into a jar with tomatoes and spices, after 10 minutes it is poured back into the pan, boiled again and poured into the jar again. Salt, sugar and vinegar are also placed there, after which everything is rolled up, turned over with the lid down and wrapped.

The nutritional value of tomatoes prepared in this way is about 54 Kcal per 100 grams. They are served chilled and serve as an excellent addition to side dishes, as well as vegetable and meat dishes.

Marinated tomatoes with garlic

This preparation has a very unique, even specific taste; garlic gives it a special piquancy and spicy aroma. To prepare tomatoes in this way, you will need:

1 kilo tomatoes (small, firm, but not ladyfingers)
1.5 liters of water
2 tablespoons granulated sugar
1-1.5 tablespoons salt
15 cloves of garlic
1 teaspoon vinegar essence 9%

The fruits are washed thoroughly, then each tomato is pierced with a toothpick or a pin near the stalk (this is necessary so that they do not crack during pickling).

Garlic heads are disassembled into cloves, peeled and washed.

Tomatoes and garlic are placed in a jar (which has been previously washed and sterilized).

The water is heated and immediately after boiling is poured into a jar of vegetables. You need to let the food cool for a quarter of an hour, then drain the liquid into the pan and boil again. When refilling the jar with tomatoes and garlic cloves, add salt, sugar and vinegar. The rolled up jar is turned upside down with the lid, then wrapped and left to cool completely (this can take up to 12 hours). Canned food is stored in a cool, preferably dark place for up to 2 years.

Spicy pickled tomatoes with onions

Fans of spicy snacks will certainly enjoy tomatoes preserved with onions. Making them is not at all difficult, for this you need:

5 kg fresh, firm tomatoes
1 kilogram of small onions
100 grams of table salt (not “Extra”)
3 liters of water
100 grams of granulated sugar
7 dill “umbrellas”
4 horseradish leaves
7 small garlic cloves
7 currant leaves
1 chili pepper
140 grams 9% acetic acid

The tomatoes are thoroughly washed, the onions are peeled and washed too. The garlic is separated into cloves and also washed under running water.

The greens are washed, then the horseradish leaves are torn in half (one half will remain extra after harvesting).

The chili pepper is washed and cut into 7 approximately identical pieces (rings).

For this amount of products you will need 7 liter jars. They are washed (preferably with laundry soap) and sterilized. Next, 1 currant leaf and half a horseradish leaf are placed in each of them, as well as 1 dill “umbrella”. 1 garlic clove is also added there.

Then the glass container is filled with tomatoes and onions up to the neck. You need to lay it tightly, but do not crush or compact the vegetables.

1.5 liters of water are boiled and poured into jars, they are left to cool for 5-7 minutes. Meanwhile, the marinade is cooked from the remaining half of the liquid, salt and sugar.

After 5 minutes, the water from the jars is drained into the sink, and 20 grams of vinegar is poured into each jar. As soon as the brine has boiled, it needs to be poured into jars. All containers are rolled up, turned upside down with lids and wrapped until completely cooled.

Tomatoes can be pickled together with other vegetables: zucchini, bell peppers or cucumbers. The result is a spicy, aromatic and tasty mix that allows you to make your winter diet more varied and healthy. If you carefully and consistently carry out all the stages of canning, even a novice cook can handle this.

Tomatoes marinated with garlic (inside)

Don’t be afraid of the complexity of the recipe; once you get the hang of it, you won’t spend too much time. Tomatoes stuffed with garlic cloves are unusual and amazingly tasty!

Take 2 liter jars:

Tomatoes – 1.5 kg.
Garlic cloves are equal to the number of tomatoes.
Black pepper – 10 pcs.
Fragrant – 4 pcs.
Carnation buds – 4 pcs.
Bay leaves - a couple.
Sugar – 6 tablespoons.
Salt – 1.5 tablespoons.
Acid - a small spoon (with a small mound).

We preserve:

Rinse the vegetables and peel the garlic. Using a knife, cut each tomato crosswise at the base. Press the garlic clove inside (don’t be afraid to press, the vegetable will hold up).
Fill a jar with stuffed tomatoes, sprinkling with seasonings from the recipe list.
Do a double pour, the first time to warm the contents of the jars. Be sure to measure the amount of boiling water poured, since the amount of salt, lemon and sugar is calculated per liter of boiling water.
Pour the second marinade over the vegetables and swirl. Cool by inverting onto the lid. The next day, check the reliability of the seaming and store it in a cold pantry or cellar.

Marinated tomatoes in gelatin with citric acid

This is an unusual way of preparing pickled tomatoes for the winter. But I’m sure your household will appreciate your efforts with an A. I advise you to do it in small containers, no more than a liter. Place small specimens whole in jars; large specimens can be divided into slices; filling with gelatin will keep them whole.

Take for 1 liter jar:

Tomatoes.
Onion – ½ head.
Edible gelatin - a tablespoon.
Sugar – 2 tablespoons.
Salt – 1 large spoon.
Garlic cloves – 2 pcs.
Laurel - a pair of leaves.
Citric acid - a quarter of a small spoon.

How to marinate:

Wash the vegetables and cut into pieces if necessary. Chop the onion into half rings.
Place onion rings and garlic on the bottom of the jars, place some tomatoes on top, filling the container halfway.
Pour in gelatin, seasonings, and lay out the remaining tomatoes.
Cook the spice marinade. Boil until the salt and sugar are completely dissolved.
Pour over the vegetables and cover with lids. Hold for 10 minutes.
Then add acid under the lid, tighten the jars and cool slowly, placing the lid down. Store the workpiece in cold conditions.

What is needed for canning

In addition to the fact that you need to have the products that you are going to prepare, you should have at hand:

Seaming machine . They come in different types (manual machine, semi-automatic, automatic). Each of them has both advantages and disadvantages. The hostess herself must choose what she likes best.
Lids. There are also many varieties of them. The most popular, which are suitable for all types of workpieces, are tin lids coated with varnish.
Banks. Before you start filling with vegetables or fruits they must be sterilized in order to kill all microbes that are present in them. Otherwise, the products may be irretrievably damaged. It is recommended to keep a jar with a capacity of 3 liters over steam for half an hour, and a 1 liter jar for 20 minutes.

Be sure to have a seaming machine ready.

Tomatoes salted in their own juice with citric acid

Tomatoes in tomato sauce are very popular among housewives. It’s troublesome, of course, but it’s so delicious!

For each liter jar we take:

Tomatoes.
Salt - a large spoon.
Sugar - a small spoon.
Citric acid – 1/3 small spoon.
Basil - a couple of leaves.

Instead of basil, you can take a different set of spices: peppercorns, cloves, bay leaves. I do not recommend using dill and garlic in this preparation.

Marinate:

Place the seasonings selected for preservation into the jars.
Prepare tomatoes for processing: wash and cut into slices. If you want to prepare whole small tomatoes, prepare them without skins. Then scald the vegetables and quickly peel off the skin. Place in jars, filling to the top.
Add citric acid, salt and sugar. Cover with lids and place to sterilize in a large saucepan filled with hot water.
Process with water gently boiling. Gradually, the cutting will begin to settle, freeing up space. Add slices to fill the container and continue sterilizing. It is impossible to specify the exact processing time; it will take approximately 40 minutes. Place the rolled and cooled pieces in the cellar for winter storage.

Shelf life

An undeniable advantage of canned tomatoes is its long shelf life.
When closed, the twists can be stored for up to 1 year. In order for tomatoes to remain edible for a long period, they need to be stored in a cool, dark place. It is unacceptable to expose containers with preservation to direct sunlight, excessively high temperatures and frost.

Important! A clear sign of spoilage of the product is cloudiness of the marinade. If it appears in tomatoes that are still suitable for the period, such a product should not be eaten.

If the jar has already been opened, then the tomatoes should only be kept in the refrigerator. The shelf life in this case is no more than 14–21 days.

Spicy tomatoes with onions and citric acid

Required:

Tomatoes – 1.5 kg.
Onion - head.
Bell pepper.
Dill – 4 umbrellas.
Pepper – 5 peas.
Lavrushka - a couple.
Hot pepper - pod.
Garlic – 4 cloves.
Mustard - a teaspoon.
Salt – 1.5 large spoons.
Sugar – 3 spoons.
Acid - teaspoon.

Preparation:

Chop the onion into rings, remove the seeds from the sweet and hot peppers, cut the pulp into pieces.
Place the seasonings in the jar first, then mix the vegetables.
Make a hot pour, warming up the vegetables. Then drain the contents and use it to cook the marinade and the spices indicated in the recipe.
Pour into a jar and seal.