10 best tomato preservation recipes

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 basis of all the correct preservation recipes is the addition of salt, and for pickling - the use of sugar and vinegar.

Royal tomatoes for the winter


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


  1. At the bottom of a three-liter sterile can are dill umbrellas, buds of cloves, peas and peppers.
  2. Tomatoes pierced with a skewer, rings of hot pepper and a slice of sweet are tightly placed on top of the spices.
  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, garlic, salt and granulated sugar are added. Everything is again poured with boiling water and vinegar is poured.
  5. The can is rolled up and wrapped upside down until it is completely cooled.

Tender tomatoes, canned with currant leaves


  • medium-sized tomatoes;
  • 4 leaves of currant;
  • 2 leaves of cherry;
  • 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.


  1. At the bottom of a three-liter sterile jar are placed leaves of currant and cherry, a leaf of horseradish.
  2. The container is filled with washed and chopped tomatoes to the middle.
  3. Topped with sliced ​​horseradish, laurel, chopped garlic, finely chopped hot pepper.
  4. The capacity to the top is filled with tomatoes, salt and sugar, aspirin are added.
  5. The contents are poured with boiling water, vinegar is poured. The can is rolled up, rolled over and wrapped up.

To make the tomatoes in the 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.

Preservation of 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 conservation, but it is important that they are ripe. The size of the fruit does not matter.


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

Stages of cooking:

  1. We wash the tomatoes under running water.
  2. Peel the garlic and also rinse.
  3. Sprinkle leaves and dill with boiling water.
  4. We put dill, leaves, garlic and tomatoes in sterilized jars.
  5. Pour with steep salted boiling water and wait 15 minutes.
  6. We pour the brine back into the pan, again we are waiting for boiling. (We do it twice.)
  7. Pour the water back into the jar and plug it.
  8. Turn it over, hold it until it cools down.

Preservation of yellow tomatoes with cloves

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


  • yellow tomato - 1.3 kg;
  • medium-sized garlic - 4-5 teeth;
  • horseradish greens - 2 sheets;
  • currant leaves - 2 pcs.;
  • dill and parsley - 1 branch .;
  • hot chili pepper - 1 pc.;
  • bell peppers - 800 g;
  • purified water - 2.5 l;
  • vinegar - 50 ml;
  • salt - one and a half Art. spoons;
  • sugar - three tbsp. spoons;
  • cloves - 1 tsp.

Cooking method:

  1. We wash vegetables and greens.
  2. We clean and wash the garlic cloves.
  3. We wash the bitter and sweet peppers in water and clean the middle.
  4. Cut the bitter pepper into rings.
  5. Sweet cut longitudinally.
  6. At the bottom of the jar we put garlic, pepper, cloves, herbs, laurel, tomatoes, bitter and Bulgarian chopped peppers in the middle.
  7. Pour in boiling water for fifteen minutes.
  8. Drain and cook the marinade. We put sugar and salt in water.
  9. Add jar of marinade, vinegar essence to the jars.
  10. We roll up, put the banks in an inverted position, wrap them up.

Preservation of small tomatoes

Small tomatoes with citric acid 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.


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

Cooking method:

  1. Tomatoes, greens washed.
  2. At the bottom of the jar spread herbs and spices.
  3. Peel the carrots, wash and cut them into circles, fall asleep to spices.
  4. Put tomatoes on top.
  5. Pour boiling water, stand for 20 minutes.
  6. Drain and prepare the brine. (Salt, sugar and lemon.)
  7. Pour the tomatoes and clog.

Classic recipe


  • fresh tomatoes (as much as they go into the jar);
  • bell pepper pod;
  • hot pepper pod;
  • 3 cloves of garlic;
  • a pair of dill umbrellas;
  • a small bunch of parsley;
  • medium sized onion.


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


  1. Parsley is placed at the bottom of the treated three-liter jar, garlic cloves cut in half, peeled peppers, half sweet pepper and half onion.
  2. Tomatoes are tightly placed on top of vegetables. In the empty 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. Boiled until sugar and salt dissolve.
  5. Ready marinade in boiling form is poured into a jar of tomatoes, where vinegar is added.
  6. The container rolls up and takes cover upside down for cooling.

Mint Recipe


  • ripe tomatoes;
  • several 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.


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

The original way of spinning may not appeal to everyone, so for a test it is better to make no more than one jar.

Unusual workpiece - in gelatin


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


  1. Tomatoes are washed and left on a napkin to dry.
  2. At the bottom of the prepared container lies chopped garlic, peeled pods of hot pepper, bay leaf.
  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 with sugar is 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 fill pouring into a container with tomatoes. Then the cans are covered with lids and sterilized for up to 20 minutes.
  7. Sterilized containers with contents are rolled up and covered before cooling.

Cans in the cooling process should be turned upside down.

Assorted vegetables with radishes for the winter


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

For one liter of marinade:

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


  1. In prepared cans, at the bottom, lay cloves with peppers.
  2. Sliced ​​vegetables are laid out on spices in layers.
  3. The contents are poured with boiling water, left for 20 minutes, then drained. This procedure is repeated again.
  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.

Allsorts will look better if the vegetables are peeled with a decorator or cut into a waffle-spiral vegetable slicer. Even if there are no special devices, then the simplest flowers cut from solid vegetables are able to give the dish an appetizing and beautiful appearance.

Preservation of large tomatoes in tomato juice


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


  1. The ingredients are designed for 5 liters of ready-made preservation. Small tomatoes are washed under running water, pierced with a skewer and stacked on sterilized cans.
  2. Large ripe tomatoes are cut into pieces and boiled until soft. Then they are passed through a sieve so that tomato puree without cake is obtained.
  3. Puree is put on the 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 puree of tomatoes, 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 turns off.
  4. Jars with contents are poured with hot tomato juice, covered with lids and put sterilized for half an hour.
  5. Billets 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 to dress first courses and add to various spaghetti sauces.

Mistress note

Why does the brine cloudy and the lid swell?

The lid is not tightly closed and air has got into the can during cooling. To save the dish you need to uncork the jar, get the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour fresh marinade and sterilize before spinning.

Why do tomatoes burst during cooking?

When preserving, salting varieties with a thicker skin are often used. When pouring tomatoes, you must avoid a sharp change in temperature, for this boiling water is poured gradually, in small portions. The best and most correct way to keep the skin whole is to make a few shallow punctures with a skewer or a toothpick at the base of the tomato (where the stalk was).

Tomato preservation (video)

Enjoy your meal!