Winter beans in tomatoes are the topic of this video. Screw juicer “3 in 1” Kitfort KT-1105-1, red https://kitfort.ru/catalog/sokovyzhimalki/16257/
Today we are preparing beans for the winter in tomato juice. Ingredients: beans tomatoes vegetable oil salt sugar spices if desired vinegar 9
Have great preparations!
TOMATO PREPARATIONS: Marinated tomatoes (pickled tomatoes) with apples. Without vinegar and citric acid. https://goo.gl/WZN3me
Salted Tomatoes with Carrot Tops. https://goo.gl/S5ytT2
Tomato juice for the winter. Simple recipe. https://goo.gl/8RXo6R
Tomatoes “without butts.” How to can tomatoes for the winter. https://goo.gl/QdLY3Y
Previous video: Great Idea for Organizing and Storing Freezes. Always Order! No Smells! https://goo.gl/m2fnfZ Freezing food for the winter is another way to prepare vegetables and berries. How to freeze zucchini, how to freeze eggplants, how to freeze peppers, and most importantly, where to store it all, this question torments many housewives. Of course, in the freezer or chest freezer.
Cooking steps
Place some greens at the bottom of a clean jar, then green tomatoes, then more greens, chopped garlic and hot peppers, if using. I added a small piece of hot pepper, without seeds (the seeds add a special bitterness and spiciness). And thus fill the entire jar.
(!)
Those who do not have the opportunity to store such tomatoes in a cool place can preserve these tomatoes by pouring brine twice. Boil the brine, pour it hot into the jars with tomatoes, after 15 minutes pour the brine into the pan, boil again, pour the boiling brine into the jars and immediately screw on the lids, turn the jars upside down and store them as they cool. Tomatoes prepared this way can be stored at room temperature.
Bon appetit and a delicious winter to you!
Winter is a special time of year when the consumption of fresh vegetables and fruits, unfortunately, is reduced to a minimum. Therefore, every good housewife knows how in this situation she can pamper her family and guests with the vitamins contained in these products. Various red pickles or cabbage, jam or compotes rolled into jars come to her aid. A lot of people prefer to enjoy these delicacies in winter.
The classic recipe preserves the shape of the tomato, its piquant taste and extraordinary qualities.
Products used:
Place tomatoes, chopped garlic, pepper, parsley in a fairly spacious bowl and mix everything. Then we take sterile jars and put our vegetables and spices in them.
Now we need to sterilize our winter preparations. Let's take a large saucepan and put our jars with all the contents in it. After boiling the lids, cover the jars with them. Pour water into the pan so that it reaches almost to the edges of the cans of tomatoes and put it all on the stove, turn it on and wait for the water to start boiling. Sterilization is very important for storing rolled vegetables. You need to boil all the jars for about 40 minutes - for three-liter jars, 20 - 30 minutes for liter jars, and for half-liter jars 12 minutes will be enough. The canned process is over.
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Pieces of green tomatoes in marinade
Try marinating these gourmet vegetables; they're delicious and go well with a variety of main dishes. Recipe for canned green tomatoes.
Take medium sized tomatoes
and rinse well. Then you should cut them into large slices, maybe into 4 parts. Now take the onion, peel it and chop it finely.
Pour water into a saucepan, bring to a boil, add sugar and salt. Then cool the resulting solution and add vinegar.
We combine our tomatoes with onions and other spices, pour the resulting marinade on them and put them in a cool place for 12 hours.
The marinade drained from the tomatoes now needs to be boiled and poured over the vegetables in the jars, then cover them with lids and sterilize for about 30 minutes.
Now tightly close the lids on the jars with a special machine and leave to cool.
Stuffed green tomatoes
Here is another original recipe - green tomatoes stuffed with garlic and herbs. Such vegetables, prepared for the winter, turn out tart and have a unique aroma. Here is a recipe for green tomatoes with garlic.
We sort the tomatoes and wash the selected ones. Take horseradish root, peel it, then cut it into small pieces. Its leaves also need to be washed and cut.
Now take the garlic, peel it and chop it. Prepare the dill and parsley - rinse thoroughly with water, then dry. We clean, wash and thinly slice the bell pepper.
We sterilize the jars, then add spices to them: pepper, onion, garlic, herbs, horseradish. Place the tomatoes on top, making sure they fit fairly tightly. Then add bell pepper to each jar, evenly distributing it. Distribute the horseradish leaves and the rest of the spices on the top of the stacked vegetables. Now the vegetables can be pickled.
All this must be poured with boiling water and covered with sterilized lids. Wait 15 minutes and then prepare boiling water again.
We take the water that we drained the first time, add sugar and salt, then bring it to a boil. During this procedure, you need to make sure that the salt and sugar are well dissolved.
Now we pour the water out of the cans; we won’t need it anymore. Add vinegar to the jars and pour in the hot marinade.
Autumn green tomato salad (without sterilization)
We suggest you try to prepare this unusual autumn salad, in which the combination of green tomatoes with hot spices, aromatic herbs and fragrant garlic is very well chosen.
We prepare all the seasonings and products for the future salad: peel the garlic and finely chop it, chop the hot pepper into long cubes, wash and chop the greens. Let's prepare the bay leaf and pepper for use.
During these few hours, the salad has managed to marinate and we continue cooking. Place the pan with the contents on the stove and cook, stirring gently, for about 10 minutes. At the end of cooking, add vinegar.
Preparing for canning
Not all green tomatoes can be used for canning. Which ones are suitable:
The stalks of the tomato are removed, washed and weighed to be able to calculate the amount of ingredients needed to prepare them.
The required number of glass jars for sterilization can be approximately calculated based on the fact that a liter container contains approximately 0.6 kg of medium-sized tomatoes.
Based on the weight of the tomatoes and the volume of prepared water, prepare the required amount of ingredients for the chosen pickling recipe. The greens included in the ingredients are washed and dried.
Advice: if you decide to write down a recipe for some kind of preparation at someone’s request, indicate the amount of solid ingredients in units of weight, because each housewife has her own weight meters such as “one root” or “small bunch”.
Below are seven recipes for preparing pickled green tomatoes for the winter.
How to make homemade ketchup
- Wash the tomatoes and cut them in half to remove the hard stem and prepare the vegetables for grinding in a meat grinder or food processor.
For ketchup, only ripe, red and fleshy tomatoes should be used; its taste and color will depend on this.
Potato starch is added to this recipe so that the ketchup thickens faster, and this makes its taste more delicate.
From this amount of ingredients you should get 4 cans of 0.7 liters each and a little more to taste the ketchup now. You can store the finished sauce in a cellar or other cool and dark room.
Friends, this recipe produces a very tasty, fragrant ketchup, somewhat reminiscent in taste of the Georgian Satsibeli sauce, but superior to it several times! Try making this amazing sauce, you will definitely love it! Cook with love and pleasure and bon appetit to everyone!
PS: you can add other products to the sauce at your discretion: plums or apples, getting new great tastes.
Recipes for pickled green tomatoes for every taste
Considering that approximately 600 g of medium-sized tomatoes fit into a liter jar, the amount of ingredients for the bookmark is indicated based on this weight. This means that this is exactly how many of them need to be put in a 1 liter jar.
For 2 and 3 liter jars, the value indicated in the recipe must be multiplied by the corresponding figure.
A little nostalgia: pickled green tomatoes like in the USSR
The components for the bookmark are placed at the bottom of the jar. Each fruit is pierced with a toothpick in the place where the stalk was. This is necessary to prevent the tomatoes from bursting.
Green tomatoes are carefully placed in jars. The containers are shaken a couple of times so that the fruits settle more tightly.
Make a marinade: add the ingredients corresponding to the recipe into the specified volume of water, heat it and boil for 5 minutes.
Pour the marinade into jars and carefully add the vinegar essence. Then cover with lids and place one by one in a pan for sterilization for 15 minutes. Sterilized jars are taken out, quickly rolled up or twisted and placed bottom up.
Tip: To prevent sealed jars from cracking during sterilization, cover the bottom of the container with a small kitchen towel.
Pickled green tomatoes with bell peppers - you'll lick your fingers!
Garlic and horseradish are cut into slices and, together with other ingredients, placed on the bottom of the jars. The seeds and membranes of the pepper are removed and cut into rings. Then peppers and tomatoes are sent to jars.
Boil the water prepared for the marinade, pour it into the jars and cover them with lids. Leave for 25 minutes. Pour water from the jars into an enamel container, add the required amount of ingredients for the marinade, stir and bring to a boil.
Add vinegar to the prepared marinade and quickly pour into jars, seal tightly, place upside down and cover with a blanket or rug for 15-20 hours.
After cooling, move the jars to a cool room.
Pickled green tomatoes just like in the store
Advice: it is better to take dill in the form of umbrellas with ripened seeds - they add that specific aroma to the marinade for which this plant is valued.
Cut the garlic into slices. Place a bookmark on the bottom of the jars. Place the prepared tomatoes (don't forget to pierce the stems with a toothpick!) tightly into jars and carefully pour boiling water over them. Cover with clean lids for 5 minutes.
Drain the water from the jars into an enamel pan, add the marinade ingredients and boil. Add vinegar and fill the jars with marinade. Seal tightly.
Turn the jars over and cover with a blanket.
Green tomatoes with parsley and horseradish in marinade
Place green tomatoes and other ingredients in the jars according to the recipe. Boil water, pour it over the fruits, put lids on the jars and leave for 20-30 minutes.
Water from the cans can be poured into the same pan, add the ingredients for the marinade, and bring to a boil. Add vinegar and pour again into jars.
Seal the jars hermetically and leave the tomatoes to marinate for 1.5-2 months, after which the snack is ready for its intended use.
Spicy pickled green tomatoes with garlic
Cut the tomatoes and add a clove of garlic. Place ingredients for filling and prepared fruit halves into jars.
Pour prepared water into the pan, add the ingredients for the marinade and bring to a boil. Finally pour in the vinegar. Fill the jars with the prepared marinade.
Sterilize: place the jars in a saucepan and pour water into it up to the necks of the jars. Sterilize for 10-15 minutes from the moment the water boils.
Remove the jars, tighten them, place them tightly with the lids down and insulate them for a day.
Simple video recipe without sterilization
Sweet green tomatoes in marinade - a very simple recipe
To prevent tomatoes from cracking when heated, pierce them with a toothpick in the area of the stalk. Divide into jars. Pour boiling water over and leave for 10-15 minutes.
Bring the marinade to a boil and add vinegar at the last moment. Pour the marinade over the tomatoes in the jars, then close them with the previously boiled lids.
Spicy green tomatoes in slices, marinated for the winter
Advice: it is better to use the youngest blackcurrant leaves growing on the top of the branches - they are more fragrant.
Cut the tomatoes into four parts and remove the rough areas in the stem area. Divide the prepared ingredients equally among the jars.
Fill the jars with boiling water, cover with metal lids and leave for 10 minutes.
During this time, quickly prepare the marinade - put the prepared ingredients in water and boil for 2-3 minutes. Carefully drain the water from the jars (through cheesecloth). Pour vinegar into jars.
Pour the future preparations one by one with hot marinade and immediately roll them up with sterilized lids.
You will need: 3 kg of green tomatoes, 1 carrot, 1-2 heads. garlic, 2-3 bay leaves, 1 mountain. black pepper, 5 mountains. allspice, 1 bunch. parsley
For marinade per liter of water: 4 tbsp. sugar and 2 tbsp. salt.
Remove the stems from tomatoes prepared for canning. Wash the tomatoes thoroughly; if they are large, cut them and place them in sterilized jars. And then fill the tomatoes with the prepared filling, if necessary, sterilize them and close them. If you are afraid that the tomatoes will become too soft during sterilization, it can be replaced by pasteurization at 85*C.
Ingredients
- Tomatoes – 3 kg
- Sweet pepper (preferably red) - 500 g
- Onion - 3 turnips
- Parsley, celery or cilantro (optional) - a bunch
- Granulated sugar - 1 glass, two hundred grams (with top)
- Table vinegar 9% - 3 tbsp. l.
- Starch - 2 tbsp. l.
- Salt - 3 tsp.
- Red and black peppers (ground) - 0.5 tsp each.
- Bay leaf - 2 pcs.
- Cloves - 3 pcs.
- Nutmeg (optional) - on the tip of a knife
- Cinnamon (optional) - on the tip of a knife
- Khmeli-suneli (optional) - 1 tbsp. l.
Canned green tomatoes for the winter, collection of 12 recipes
Green tomatoes stuffed with garlic
Filling (for three liter jars):
Make cuts on the tomato in several places. Stick thinly sliced garlic into these slits. I cut all the tomatoes in half, and the large ones into four parts. Place green tomatoes in jars and fill with hot brine. Sterilize for 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave until cool.
My husband loves the Garlic Stuffed Green Tomatoes. In terms of taste, among canned tomatoes, men gave them first place.
2. Stuffed green tomatoes prepared for the winter from Elena Puzanova
Drunk green tomatoes
Filling (for 7 - 700 g jars):
Pour the prepared marinade over the tomatoes, sterilize for 15-20 minutes and roll up. The jars keep well even at room temperature.
4. Salted green tomatoes with herbs in Georgian style from Dankino Hobby
Finger-licking green tomatoes
For 3 kg.
tomatoes 200 gr.
greens: parsley, dill, cherry (or currant) leaves 100 gr. onions (I chopped half an onion into each jar) 1 head of garlic
The same tomatoes can be cooked with a different filling
(for a 3 liter jar):
Komentarze • 80
Thank you very much for the recipe! I made this in the fall and it turned out delicious. Now I plan to process the leftover vegetables from the basement using the same method.
Hello, cook for an hour from the moment it boils
from the moment of boiling
Yulenka, you are a godsend for me. I saw your beauty in the basement
Greetings from the Altai Territory! Thanks for sharing a wonderful recipe! It's a pity that I only made one serving. Health, well-being and prosperity to you and your family!
Very educational video
Thank you, Julia. I just got around to doing it today and here you are.
What if by eye? Will I spoil the recipe? I love where the beets are bigger and more acidic)
Hello. If you don’t have a food processor, can you put the tomatoes through a meat grinder?
I like it! Of course I like your preparations!
everything is great! like from me)
Wow, I’ll do it now) I’m armed with products) Everything is 1 kg, this is the calculation for which cans and how much?
Well, how? Everything started well and ended with pasta. Only your own tomato, because you have it all.
I have it, but who doesn’t, what should I do?
Will it be stored at room temperature?
stored in the apartment
Thank you for your recipe for borscht dressing
Tell a young, inexperienced housewife, whether this dressing can be stored all winter at room temperature? Or do you need to go to a cold place?
possible in an apartment
Good afternoon I made the dressing according to your recipe. Delicious. The borscht turns out rich. Thanks for the delicious recipe!
HOW TO BE. I DON'T HAVE SUCH A GRINDER. CUT? WELL, IT'S CLEAR THAT THE CARROTS AND BEETS ARE GRATED, AND THE REST?
A good recipe, although for me, for example, there is too much sugar, it seems to me that a spoon is more than enough and the advice is to prevent it from burning in an enamel bowl, just add 0.5-0.76 liters of water, in an hour of stewing it will all practically evaporate and it will be the same as you will only have a lot less headaches with burning!
I don’t know, maybe overcook the onions and add them to the total mass?
@In the garden, well, yes, you’re probably right
I try to fry less
Is it possible without oil?
Irina Tkachenko, you can
Hello. Can you please tell me whether the beets should be raw or pre-boiled before grating?
Julia, this is the fourth time I’ve made the dressing according to your recipe. I don’t even watch other videos on this topic, because I’m very pleased with this recipe. Thank you very much.
Whole beets are cooked for 30 minutes, but here everything is chopped, why simmer for so long, all the vitamins will be boiled away! 20 minutes is enough!
if you think so. just don’t ask why the lids flew off)
Julia, hello, please tell me where I can buy such a combine?
Which fire do we put on? And which one to simmer on??
How it boiled on a small fire. So that it gurgles calmly.
I always doubt how environmentally friendly aluminum cookware is. Tell me, who knows.
Yulechka, thank you so much for such simple, accessible and wonderful recipes!! Special thanks for the simple, accessible and understandable, detailed explanation!! This year I’m making preparations for your recipes! Thank you very much again! ♥️ Like!
Thanks for your recipes. This is the second year I’ve made this dressing for borscht! Delicious. Thank you.
Our family liked it as a salad, thank you for the recipe, I will make it again this year
Thank you. Today I made it for the first time using your recipe. I'll check it out in winter. Special respect for the video, very nice to watch and listen to!
Do not doubt! Delicious! I'll be doing this for the third year...
Dear Yulia! Thank you so much for your recipes and tips that I use! Health and strength to you!
Yulichka, this is the first time I’ve used your recipe for borscht dressing. Very cool. There's nothing wrong with not having it in grams. A good housewife will determine everything herself.
Julia, everything is very cool, but can you provide a description for the video?
Good afternoon I closed the borscht dressing in 2022 using this recipe of yours. We used it until spring) awesome dressing) thank you very much) I want to close it again) last year I didn’t close it because I had terrible toxicosis))) but this year it’s back in service))) Thank you very much again.
Hello. Don't you need to add vinegar?
Julia, hello. I added cabbage to this recipe and slightly reduced the cooking time. It turned out great and you need even less time for the borscht. Thank you for your work and sincerity. I enjoy watching and reviewing your videos. I recommend it to all my friends and my buyers. plots (I work as a land sales manager.) There are people who have to be introduced to gardening and vegetable gardening. And not only for young people this is a new activity, but also older people do not know how to deal with the EARTH and with what IT gives us. Once again THANK YOU for your work.
Yulia Minyaeva in the garden or in the vegetable garden, pickled tomatoes
Advertising If you are passionate about gardening, decide to raise pets or birds, and enjoy making homemade preparations, then Yulia Minyaeva’s advice and recommendations will be very useful to you. Subscribe to her channel, page on Odnoklassniki or VKontakte and you will always be aware of all gardening matters, especially since she talks very interestingly and captivatingly!
Yulia Minyaeva, 56 years old, Serpukhov:
My dear Gardeners and Gardeners! Thank you very much! It's so nice to get to know you better! And yet, the garden brings people together!
A resident of Serpukhov near Moscow, Yulia Minyaeva, retired and is not bored, she became famous in social networks and on the YouTube channel. Thousands of subscribers get useful tips on caring for a vegetable garden on Yulia’s blog.
Yulia Minyaeva has been filming videos for her video blog for three years. My husband built a warm greenhouse for a gardening blogger. Now she gives master classes right on the ground. The woman grows more than just vegetables. Minyaeva’s special pride is roses.
The pensioner manages gadgets easily, and sometimes her daughter helps a little. Now Julia has 300 thousand subscribers.
On the channel “In the Garden or in the Vegetable Garden,” Yulia Minyaeva shares her experience of growing fruits and berries, vegetables, ornamental crops and potatoes, and gives practical advice.
Thanks to her advice, you have an excellent opportunity to get more products and better quality from every hundred square meter.
Have you noticed the design of her site, which contributes, in general, to better attractiveness and efficiency of all types of gardening work.
Feel free to dare, treat the plants you grow with special love, and then your results may be better than those of Yulia Minyaeva herself!
Her July meetings are devoted to the hottest topics - the time has come for strawberries - proper care for them and preparations for the winter, and then there are cucumbers on the way. Yulia Minaeva shared a recipe for preparing crispy cucumbers for the winter and gives tips on caring for tomatoes; they have also been useful to many gardeners. There is a lot more interesting stuff on her channel, it’s definitely worth a look!
Gardener Yulia Minyaeva offers a very interesting and unusual way of growing peppers (or tomatoes). This method is easy to do at home, as it does not take much time. Julia called her method of planting peppers and tomatoes “in a snail’s nest.” This same method has another name - “in diapers”.
Advantages of the method
The method definitely has its positive sides. They are noted by Julia herself, and by the summer residents who followed her example.
The Tomato Club identifies numerous advantages of this method:
Tomato seedlings are not fertilized, since a sufficient amount of nutrients is introduced during planting. The garden and vegetable garden are formed at the request of the summer resident. Growing seedlings is simplified, since you do not need to devote a lot of time to caring for tomatoes.
Picking in Korean is easier than with other methods of planting tomatoes.
Basic rules for preparing tomatoes
The taste and shelf life of canned food depend on the variety of tomatoes. Pickling varieties that contain more sugars are considered ideal for preservation. They are endowed with dense peel and pulp and grow to medium size. Sugars provide the necessary environment for lactic acid bacteria, otherwise the fruits will become moldy.
We suggest you read why the buds of a domestic rose fall off
Before salting, the greens harvest must be thoroughly washed and dried on a towel. Remove fruits that begin to turn red before ripening in a dark place.
Next, the obligatory stage is sorting. Fruits of different sizes and degrees of ripeness will not be pickled evenly, and it may turn out that half of the tomato already needs to be moved to a cool place, and the second has not yet been fermented enough.
Before salting, green tomatoes are pierced with a skewer or part of the stalk along with the pulp is cut out. This is done so that the brine gets inside the fruit as quickly as possible, and the fermentation process starts. If the recipe calls for salting cut tomatoes, then, of course, we are not talking about any skewers.
