How to close tomatoes for the winter cherry recipes. Canned cherry tomatoes for the winter

One of the most favorite varieties of tomatoes that housewives love to cook so much for the winter is cherry. Firstly, it is very tasty, and secondly, it is easy and convenient to send it to banks. Another advantage of canned cherry tomatoes is that they are usually prepared in small containers, which allows you to quickly eat the contents, and a half-empty jar will not stand in the refrigerator for a long time. But it often happens that there are not enough tomatoes, I want to cook them this way and that. Recipes will help you quickly and easily cope with such a task, where the amount of ingredients in which is calculated for one jar (1 liter). There is no difficulty in preparing preservation, but the shelves in the basement or cellar will be replenished with delicious tomato preparations.

In a sweet delicious marinade

The taste of such tomatoes is simply amazing - fragrant, bright, with amazing fruity notes! You can even use it for holiday salads - vegetables are elastic and juicy.

Ingredients:

700 g cherry tomatoes;
100 g plums (preferably Hungarian);
5 g of laurel leaf;
30 g dill umbrellas;
6 g of allspice;
20 g of garlic;
200 ml of water;
18 g of salt;
60 g of cane sugar;
15 ml of acetic essence;
10 g basil (twigs).

Cooking:

Rinse the tomatoes and place on a paper towel to dry a little.
Put sliced plums (pitted), laurel leaves, dill umbrellas, garlic cloves, allspice, basil sprigs into a container at the bottom.
Arrange cherry tomatoes in rows.
Boil water in a saucepan, pour immediately into the filled container. Loosely cover the glass jar, wait a few minutes. Using a special lid, drain the fragrant liquid back into the saucepan and put it on fire again.
Pour vinegar essence into a boiling liquid, add sugar crystals, salt. Be sure to boil until the salt and sugar crystals dissolve. This will take 2-3 minutes.
Pour containers with cherry tomatoes, immediately seal with metal lids and check the quality of closure. Cooling should take place upside down, under a warm blanket.

Spicy tomatoes for the winter in soy sauce: a recipe for a liter jar

Cherries canned according to this recipe are sweet, quite spicy, and soy sauce brings its own piquant unique note.

Preservation is stored for a very long time even at room temperature.

Ingredients:

480 g cherry tomatoes;
230 ml of olive oil;
20 g of garlic;
50 ml soy sauce;
15 g of salt;
25 g of sugar sand;
17 g chili pepper;
5 g of allspice peas;
2 cloves;
20 ml of table vinegar;
bay leaf.

Cooking:

Rinse the chile, remove the seed box and chop into thin sticks or straws. Pour into a liter container. Send garlic cloves, allspice, peas, cloves, laurel leaves there.
Put cherry tomatoes in a container, trying not to tamp the tomatoes too much.
Pour the vegetables in a jar with boiled water, drain after a couple of minutes.
In a saucepan combine olive oil, soy sauce, granulated sugar and salt. Put on fire, pour vinegar immediately after boiling. Pour a jar of cherry tomatoes over the shoulders with marinade, then roll up and put the lid down.
You can put a piece of white paper under the container - it will be easy to check the quality of the closure, because a badly rolled lid will let the liquid through.
Be sure to wrap up for the night, and then take it to a cool room.

In tomato sauce

For lovers of tomato juice, you can reduce the number of tomatoes, then there will be even more appetizing drink.

Ingredients:

400 g of tomatoes (you can take multi-colored ones);
100 ml of water;
30 g of sugar sand;
5 ml of acetic essence;
14 g salt;
2 g oregano;
10 g of garlic;
2 leaves of laurel;
2 g of allspice;
8 g chili pepper;
300 ml freshly squeezed tomato juice.

Cooking:

First you need to prepare the juice of tomatoes. Pass clean fruits through the fine grates of a meat grinder and separate the liquid with a metal strainer. If possible, you can use a special kitchen appliance - a juicer.
Put all the seasonings and spices in the container (except sugar sand and salt).
Send clean and slightly dried tomatoes in a glass container.
Pour boiling water over the vegetables in the jar for 5 minutes.
While the cherry tomatoes are filled with hot water, prepare the marinade by boiling the juice, salt and granulated sugar. Remove from heat and pour in essence.
Pour out the water from the container and immediately pour the marinade. Cork should be immediately, not forgetting to put the container upside down and wrap it with a blanket.

Assorted "Elegant" of canned cherry tomatoes and cucumbers

The contents of the jar look really elegant and festive - red tomatoes, emerald cucumbers, colorful peppers. You can even take different varieties of cherry - yellow, black, orange, red. It will turn out nice and bright.

Ingredients:

250 g of tomatoes (cherry);
150 g cucumbers (gherkins);
100 g sweet pepper;
70 g of onion;
23 ml of vinegar;
50 g of sugar;
18 g of salt;
320 ml of water;
15 g mustard seeds;
10 g of currant, dill twigs;
6 g black pepper.

Cooking:

Wash all vegetables well under cold running water. While the water is draining, soak the gherkins.
Pepper cut into thick large strips, after removing the seed box.
Onion cut into large slices.
Fill the glass container with the prepared ingredients. Peas and mustard seeds can be poured with boiling water for several minutes in advance, only then sent to a jar.
Put the marinade to boil, pouring in water, dropping greens into it and pouring sugar and salt. When the liquid boils well, catch the greens with a spoon and add vinegar.
Pour boiling marinade over vegetables placed in a container, roll up immediately and send down with a lid, cool under a blanket.
Take out the next day in the basement or cellar.

Assorted "Miniature" of canned cherry tomatoes, carrots and squash: an amazing recipe

A wonderful preparation that will certainly turn even a simple dinner with the family into a festive feast. Since we preserve in a liter container, some vegetables will have to be beautifully cut.

If you have imagination and hands are able to give bizarre shapes to pieces of vegetables, this is only welcome.

Ingredients:

5 g of black and allspice pepper;
3 bay leaves;
3 inflorescences of cloves;
25 g of table salt;
55 g sugar;
65 ml of vinegar;
35 g garlic cloves;
80 g of onion;
90 g carrots;
12 g of bell pepper;
350 g cherry;
110 g patissons;
150 g gherkins;
95 g zucchini.

Cooking:

Sterilize the jar (you can just over steam or in a hot oven).
Cut all vegetables (except gherkins and cherry tomatoes) nicely.
Put prepared vegetables in a hot container, in layers, or as fantasy allows.
Send all the seasonings and spices to the container, pour in the vinegar.
Bring water to a boil in a saucepan or kettle, pour vegetables and spices placed in a container.
Carefully, using a special device - a can holder, lower the container into a small pot of boiling water.
Record the time after the water boils again in the pot with the jar (this will happen very quickly), and wait a quarter of an hour.
Carefully remove the jar from the pan, seal and leave to cool upside down. It is not worth wrapping, conservation is completely ready. It remains to wait for cooling and send to storage.

Pickled cherry tomatoes

Regardless of which recipe you like more, the blanks are sure to turn out delicious and mouth-watering. In winter, it remains to bring a jar for tasting and listen to pleasant words addressed to you from guests and family, which will be the best reward for all your hard work.

Round mouth-watering cherry tomatoes are a real decoration of the table. So you want to enjoy their unforgettable taste in the frosty time! And this is quite possible. Today I offer you my best cherry recipes for the winter - you will lick your fingers! It turns out so delicious! You will not notice how family and guests will quickly eat the whole jar and ask for more.

So how do you salt neat little tomatoes? I offer you recipes simple, easy to implement at home. All of them are very tasty, choose any method convenient for you, how to close the tomatoes for the winter.

Cherry tomatoes in own juice "Lick your fingers"

A very practical way is to pickle a tomato in its own juice. The resulting tomato puree can then be added to soups and borscht, and flavored sauces can be prepared on its basis. And such tomato blanks are stored very well - at least a year. True, they never stayed with us for a long time, we love them very much!

Ingredients:

2.5 kg of strong cherry tomatoes (maybe a little unripe);
2 kg soft tomatoes (for puree);
1 head of garlic;
3 art. spoons of salt;
2 tbsp. spoons of granulated sugar;
3 pcs. bay leaf;
6 black peppercorns;
3 art. tablespoons of vinegar (9%).

How we cook:

Rinse the soft tomatoes, dry them slightly, cut them on top with a cross. Put in a bowl, pour boiling water for 1 minute. Then we drain the liquid, then with cold water. After a couple of minutes, easily remove the skin from them.
Pass the tomatoes through a meat grinder or chop in a blender. Then we wipe this mass through a sieve to separate the grains.
Pour the tomato puree into a saucepan, add salt, sugar. Gradually bring to a boil, simmer for five minutes.
At the same time, we sterilize the jars over steam. We hold the lids in boiling water for several minutes.
We thoroughly rinse the strong cherry tomatoes, dry them slightly. We pierce their skin with a toothpick in the stalk area. We put the cherry in jars up to the shoulders.
We clean the garlic, wash it, cut it coarsely. Add to jars with tomatoes. Throw a bay leaf and a couple of peppercorns on top.
Boil water in a kettle and pour it over tomatoes in jars for three minutes. Then we drain the water and pour the vegetables with hot tomato puree, not reaching the top by a couple of centimeters. Pour vinegar (1 tablespoon per 1 liter jar).
Cover with lids. Sterilize in a wide saucepan after boiling for 9 minutes. It is better to lay a towel at the bottom.

Carefully take out the jars and roll them up with lids. Turn over canned tomatoes, wrap. After 12 hours, transfer to a cool place for storage.

Cherry for the winter with citric acid and herbs

If you are looking for a way to deliciously pickle cherry tomatoes for the winter in jars without vinegar, then this recipe is for you. I'll tell you how to close cherry tomatoes with citric acid. Herbs you can take to your taste - not necessarily exactly those that are offered in the recipe.

Note: we have more of an Italian version, you can choose Provencal or any other. It depends on the set of herbs you choose. Fresh herbs can be replaced with dried herbs in a bag.

Ingredients:

1.5 kg of cherry tomatoes;
1 st. l. citric acid (or 1.5 tablespoons fresh lemon juice);
3 liters of water;
3 art. spoons of granulated sugar;
3 art. spoons of salt;
2 sprigs of rosemary, basil and thyme (thyme);
Cinnamon - on the tip of a knife in each jar.

How we cook:

My tomatoes, we pierce in the place where the stalk is attached. Fill jars tightly with tomatoes.
Pour water into a saucepan, add sugar, salt, chopped herbs. Heat to a boil, then add citric acid (or juice), cinnamon and stir.
Pour hot marinade over cherry tomatoes in jars. Cover with lids. Sterilize on a folded towel in a wide bowl for 7 minutes.

We take out the banks, roll up the key. Turn over, check for leaks, wrap in warm. We store in a dark place.

Cherry tomatoes, pickled without sterilization

Among the best recipes for cherry tomatoes for the winter - you will lick your fingers - the pickling method without sterilization is especially popular. Agree, there is not always time and desire to boil cans of canned vegetables in a wide bowl. Let's try the classic version with three fills.

Ingredients for 5 half-liter jars:

1.5 kg of cherry tomatoes;
2 liters of water.

Marinade for 1 liter of water:

4 teaspoons coarse salt;
2 tbsp. spoons of granulated sugar;
1 teaspoon of vinegar (6%) - per jar.

Spices for 1 jar:

0.25 horseradish leaves (or 2 cm piece of horseradish root);
1 clove of garlic;
1-2 leaves of black currant (or cherry);
1 dill umbrella;
1 bay leaf;
2-3 black peppercorns.

How we cook:

Wash jars and lids with soda, scald with boiling water. Let's discuss.
Put in each jar a dill umbrella, chopped garlic, leaves, peppercorns. Then fill the shoulders with tomatoes.
Prepare the brine: boil water, add salt, sugar, mix.
We make a triple fill. First, pour for 15 minutes, pour the brine into a saucepan, boil. The second time - for 10 minutes. If there is less water, add boiling water. Pour into a saucepan, bring to a boil. Pour for the third time, then add vinegar to each jar and roll up the lids.

Let the cherry tomatoes in the vinegar jars cool gradually upside down and wrapped up. You can store it in your home pantry.

spicy cherry tomatoes

For those who like "hot"! I will share with you a recipe for spicy cherry tomatoes in liter jars. Moreover, you can adjust the degree of hotness at your discretion, taking more or less sharp components.

Ingredients for 3 liter jars:

2 kg of cherry tomatoes;
12 cloves of garlic;
2-3 chili peppers;
3 art. spoons of salt;
3 art. spoons of apple cider vinegar (6%);
A bunch of dill.

How we cook:

We wash the tomatoes, dry them.
We clean the garlic, wash it, disassemble it into slices. Chili peppers are cleaned from seeds, washed, cut into small pieces. My dill, let dry.
At the bottom of clean, sterilized jars, lay out in layers: greens, garlic, tomatoes and hot peppers. Pour in 1 tbsp. a spoonful of salt, pour in 1 tbsp. a spoonful of vinegar.
Pour boiling water from the kettle into jars, cover with sterilized lids. We put in a wide dish, sterilize the jars after boiling water for about 10 minutes.

We take out our blanks from boiling water, wipe the jars, turn them over, cover with a warm blanket. When cool, transfer to the pantry.

Sweet cherry tomatoes: a simple recipe

Many people prefer sweet recipes for pickling cherry tomatoes for the winter. I will tell you how easy it is to make pickled cherry tomatoes sweet for 1 liter of marinade.

Ingredients:

2 kg of cherry tomatoes;
2-3 garlic cloves;
3 pcs. bay leaf;
3-6 black peppercorns;
1 large onion;
50 g parsley.

For marinade:

1 liter of water;
6 art. spoons of granulated sugar;
2 tbsp. spoons of salt;
8 art. tablespoons of vinegar (9%).

How we cook:

Rinse cans of soda, sterilize them over steam. Cover the lids with boiling water for 5 minutes.
My tomatoes, pierce the skin so that it does not burst. We clean the onion, wash it, chop it in half rings. We divide the peeled and washed garlic into cloves, cut each in half. We wash the greens, dry them on a napkin.
We put greens, cherry tomatoes with garlic and onions in each jar. Pour peppercorns, bay leaf on top.
Pour the vegetables in a jar with boiling water, cover with lids, let it brew for 10 minutes. Drain this water into a saucepan, boil again and pour for 8 minutes.
For the third time, pour the water into the pan. We fall asleep sugar, salt, bring to a boil, pour in vinegar. Stir, simmer over low heat for 15 minutes. Then pour the marinade into jars.

Roll up the lids, let cool under a warm blanket. Sweet cherry tomatoes are ready!

Cherries with garlic, cold-pickled

The best pickling recipes are not only about great taste, but also about preserving the beneficial properties of vegetables. Prepare cherry tomatoes in a cold way, they will turn out almost like barrel ones!

Ingredients:

2 kg cherry tomatoes;
1 head of garlic;
1 st. a spoonful of granulated sugar;
3 art. spoons of salt;
Dill umbrellas - 1 pc. to the bank;
Horseradish leaves, currants (you can cherries);
1 st. a spoonful of vinegar (9%).

How we cook:

We will wash the container for conservation with soda, sterilize in any way.
Rinse the tomatoes, make several punctures in the area of \u200b\u200bfastening the stalk. We wash all the greens and leaves, dry them. We clean the garlic, wash, cut into slices.
At the bottom of each jar we lay out a sheet of horseradish and a dill umbrella. We spread the tomatoes in layers (punctures up), currant leaves, garlic. We fill the banks up to the shoulders.
Pour sugar and salt into jars, pour boiled cold water. Close with nylon lids, shake well.

We put the cherry with garlic in the refrigerator for storage. You can serve it on the table after three days.

Cherry with mustard seeds

Another very interesting recipe is with mustard seeds. Cherries are spicy and spicy. I usually prepare such tomatoes in a half-liter jar. These products are designed for four such jars.

Ingredients:

1 kg cherry tomatoes;
2 teaspoons (heaping) mustard seeds;
24 peas of allspice;
4 things. bay leaf;
1 liter of water;
100 ml of apple cider vinegar (6%);
3 teaspoons of salt;
3 art. spoons of granulated sugar.

How we cook:

We sterilize jars and lids for preservation.
Rinse tomatoes well and dry with paper towels. We put them in banks.
Boil water in a kettle, pour tomatoes. Cover with lids, leave for 20 minutes.
Pour the water from the cans into a saucepan. Add sugar, salt and vinegar. Heat up to a boil.
In the meantime, pour 6 peppercorns, 1 bay leaf and half a teaspoon of mustard seeds into jars. Add hot marinade.

Now you can roll up the lids, turn over and cover with a warm towel. After a day, we transfer to a cool place.

If you are into video recipes, check out this way to pickle cherry tomatoes.

Here they are - the best cherry recipes for the winter, you will lick your fingers, incredibly tasty and beautiful! I wish you successful preparations and a great mood! Enjoy your meal!

Cherry - what could be more delicious than these small, spicy wonderful tomatoes that are so nice to take out of the jar and swallow whole! Many people ask themselves, how to make a harvest for the winter from such small and neat cherry tomatoes, and not from standard apple-sized tomatoes? About how to pickle cherry, we will now tell you and share several recipes

Cherry tomatoes for the winter recipe number 1

To salt the cherry, we need

garlic - seven to eight pieces
water - one liter
dill greens - one bunch
salt - one to two tablespoons

Cherry tomatoes, to salt, wash and cut. Pour boiling water over the cherry and remove the skin. Place the tomatoes in a deep bowl. Wash greens, dry and chop. Garlic for pickling cherry tomatoes, peel and finely chop. Pour tomatoes with herbs and garlic.
Pour water into a saucepan. Pour in the sugar and bring the liquid to a boil, stirring all the time so that the cherry salt dissolves completely. Then remove the brine to salt the cherry tomatoes from the heat and cool to room temperature. Pour the brine over the tomatoes so that they are completely immersed in the liquid. Leave the tomatoes to salt for one day.
If desired, add one to two teaspoons of sugar and hot pepper to the cherry pickle brine.

Cherry tomatoes for the winter recipe number 2

Preparing pickled cherry tomatoes. In order to salt the cherry, we need:

cherry tomatoes - one kilogram
dill greens - one bunch
sugar - one tablespoon
lemon juice - three to four tablespoons
boiling water - 1 liter
garlic - four to five cloves
salt - 1.5 tablespoons
clove buds
black peppercorns
bay leaf - one or two pieces

How to pickle cherry tomatoes for the winter?

In order to salt, wash the cherry tomatoes and put in a jar, shifting with peeled garlic cloves and dill.
To prepare marinade for cherry tomatoes, heat water to a boil. Add sugar with salt, cloves, bay leaf, lemon juice and peppercorns. Boil for two minutes.
Pour boiling marinade for cherry tomatoes into a jar of tomatoes, cover and put for two days in a dark, cool place. After the time has passed, our cherry tomatoes can be served on the table.

Cherry tomatoes for the winter recipe number 3

In order to salt cherry tomatoes in this way, we need

three liters of water
three to four cloves of garlic
half a bunch of dill
one tablespoon of sugar
three tablespoons of salt
six to eight balls of allspice
vinegar

All of the above ingredients in order to salt the cherry, pour cold water, bring to a boil and cook over low heat for 10 minutes.
During this time, rinse the cherry tomatoes and place in a glass jar, permanently laying dill, bay leaves and garlic.
Cool the cherry pickle (just do not pour boiling water - the tomatoes will burst) and pour over the tomatoes.
Leave in a warm place for 48 hours and hide in the refrigerator.

So, let's learn how to salt cherry tomatoes. To do this, you need to take them, dill, parsley, garlic, black peppercorns, allspice, salt, bay leaf, sugar and a bite.

Cherry tomatoes for the winter recipe number 4

It is better to salt cherry tomatoes in a small jar, a liter jar is perfect. You can not remove the tails from tomatoes, but leave them for greater beauty. Put different greens, garlic and spices on the bottom of the jar, then you can put cherry tomatoes directly and greens again.
Now, in order to salt cherry tomatoes, you need to cook the marinade, it is in it that the answer lies, how to salt cherry tomatoes. For 1 liter of water, you need to take 1 tablespoon of salt (but if you need to pickle cherry tomatoes as quickly as possible, then take a little more salt), 1 teaspoon of sugar, pepper and bay leaf. Mix all the ingredients and bring the marinade to a boil. We cool it a little so that the cherry tomatoes do not burst, and then carefully pour the marinade into a jar.
After that, you need to add 5% vinegar, add about 1-2 tablespoons. Close the jar of cherry tomatoes tightly with a lid, put in the refrigerator when it has cooled. According to this recipe, cherry tomatoes are obtained very quickly, you can eat the very next day.

Cherry tomatoes for the winter recipe number 5

You can also try another way, how to salt cherry tomatoes. In it, the role of a container for salting is performed by an ordinary plastic bag. We select tomatoes of medium maturity, wash them, then prepare the leaves of cherries, currants, dill and celery. Separately, chop the sugar beets. It is necessary to delay oxidative processes. After that, put a layer of greens in the bag, then a layer of cherry tomatoes, put greens again, then add chopped sugar beets and again cherry tomatoes. And already on top of everything you still need to lay a layer of greenery. Then the bag is tightly tied and placed in a barrel or in a box.
After about two days, such a vegetable mixture of cherry tomatoes in a bag must be poured with brine. To prepare this brine, take half the capacity of a plastic bag with water, salt, add a little dill, hot and allspice, bay leaf.
It is prepared according to the following proportion: we take 100 grams of salt for one and a half liters of water, and add herbs and spices to our own taste. After that, everything needs to be boiled. And then the pickle for cherry tomatoes should be cooled and poured into a bag, which must immediately be tied tightly. We hide the bag in a dark place and wait a few weeks.

In the last month of summer, the housewives begin a “hot” period of conservation. At this time, the main varieties of tomatoes ripen, the harvesting of which accounts for the lion's share of all stocks for the winter. Cherry tomato canning is popular because of the small size of the vegetable and its pleasant taste.

Selection and preparation of cherry tomatoes for preservation

There are many benefits of preserving cherry tomatoes. They are placed in any small, for example, half-liter jar in sufficient quantities to eat at a time. Little tomatoes are very fond of kids because of their great taste and size.

Before harvesting, tomatoes must be selected and prepared. Only ripe fruits should be preserved. Each vegetable must be marketable, namely whole, without spots, rot. Before the process itself, the stalks from the tomato must be removed.

Rinse the tomatoes before putting them in jars. If they are clean, without traces of earth, then it will be enough to rinse them with water once. If they are soiled with earth, it is necessary to soak them in water for a while, which is then drained. This will remove the main dirt. Next - control rinsing.

How to preserve cherry tomatoes for the winter

There are many ways to close cherry tomatoes to eat them in winter and spring. They differ in the method of seaming and in fact its components. Over time, each housewife keeps a few favorite recipes for herself and then uses them. Among the recipes that will be offered below, you are sure to find the right one for you.

Classic way

In order to roll up two liters of cherry tomatoes in the classic way, you will need:

a kilogram or a little more vegetables;
20 black peppercorns;
four leaves of bay tree;
medium bulb;
four garlic cloves;
approximately 1400 ml of water;
three tablespoons of vinegar;
salt about 40 g;
sugar - 60 g.

At the beginning of the process, the vegetables are washed well. Capacities for seaming, lids should be sterilized. The first are processed in the oven, double boiler, microwave oven. Boil the lids in boiling water for a couple of minutes. Wash the vegetables, drain the remaining water.

The conservation process will not take much time.

We start like this:

dissolve sugar, salt in liquid;
boil for up to five minutes;
at the end, pour in the vinegar.

Important!As a rule, a liter container holds no more than half a kilogram of cherry tomatoes.

The finished marinade is poured into jars, which should be tightly screwed with lids. The upside-down blanks are covered with any warm cloth and left like that for a day. During this time, the workpieces will completely cool down.

Video: Cherry conservation for the winter

Without sterilization

The method of preservation without sterilization is quite simple.

For a 1 liter jar, the following ingredients will go:

half a kilogram of cherry;
dill inflorescence;
clove of garlic;
part of the leaf and horseradish root;
sprig of parsley;
laurel leaf;
two or three peppercorns;
dried juniper berry;
a pinch of dried mustard seeds

Important!Standard filling of a liter jar- about 800 ml marinade.

The number of ingredients should be proportionally increased in accordance with the volume of the jar.

Put the water to boil.

At first, the conservation process looks like this:

While the workpiece is in this state for about twenty minutes, we use this time to prepare the marinade from:

liters of water;
a tablespoon of salt;
two tablespoons of sugar;
150 ml of apple cider vinegar or ordinary five percent concentration.

The marinade is prepared in the classic way - it boils with salt and sugar, and then vinegar is poured in. We no longer need water in banks, it drains. We replace it with marinade and seal the containers with lids. We leave the blanks to cool for a day in a convenient place, after turning them over. After we move to a permanent storage location.

Video: Cherry conservation for the winter without sterilization

Sweet

"You'll lick your fingers" - this is often called the method of preserving sweet cherry tomatoes. Children are delighted with these tomatoes, and, according to many reviews, they are the most delicious.

Ingredients per liter jar:

500–600 g cherry;
a third of an onion;
parsley - a sprig or two;
half a garlic clove;
half a bay leaf;
pepper - two or three peas.

At the beginning of canning, we standardly prepare cherry tomatoes by washing and piercing the junction with the stem with a sharp object. Sterilize jars with lids.

The step by step process looks like this:

Parsley with garlic, laurel are placed at the bottom of the container.
Next, add cherry tomatoes mixed with onions.
Add peppercorns.
Pour boiling water over tomatoes.

Did you know? A wild tomato berry weighs about one gram.

The workpiece cools down while the marinade is being prepared.

For him, let's take:

water - 1.5 liters;
salt - 3 tbsp. l.;
granulated sugar - 9 tbsp. l.;
vinegar 9% - 12 tbsp. l.

The water boils - add all the ingredients, and the marinade is ready. We change the water in the jars to the marinade, seal them with lids, turn them over and let them cool until the next day.

Video: Sweet Cherry Tomato Recipe

Acute

Spicy lovers will appreciate the taste of spicy cherry tomatoes.

To prepare a liter container, you need:

half a kilogram of cherry;
a small pod or half of hot red peppercorns;
three garlic cloves;
black peppercorns - about ten;
allspice - two or three peas.

Marinade Ingredients:

water - liter;
a teaspoon of salt and nine percent vinegar;
30 g of granulated sugar.

Cherry spicy is prepared like this:

Blanks can be stored anywhere after they have been turned upside down for a day.

Did you know?During the heat treatment of tomatoes, their beneficial components improve, not deteriorate.

with celery

To harvest two liters of cherry tomatoes with celery, which enhances their taste, take:

from 800–1000 g of vegetables;
one celery green part;
garlic - four cloves;
black pepper - five to six peas;
salt - 1 tbsp. l, sugar and vinegar - 1 teaspoon each.

The conservation process is as follows:

We pierce the washed tomatoes at the point of attachment of the stem with any thin sharp object.
We sterilize containers for seaming.
We cover the bottom of the jar with celery leaves, put garlic and spices on top.
Fold the cherry tomatoes, cover them with boiling water. Let cool 10 minutes.
Drain the liquid from the cans into a large container.
Add salt, sugar.
Boil and add vinegar.
Pour the blanks with the resulting liquid and seal with lids.

Video: Pickled tomatoes with celery

With soy sauce

If you add soy sauce to cherry pickles, it will be extraordinarily tasty. It will add spice to it and improve taste characteristics.

To prepare a liter container, take:

500–600 g cherry;
parsley and dill - a pair of stems;
three garlic cloves and peppercorns;
two leaves of laurel.

The bottom of each pasteurized container is covered with spices, then cherry tomatoes are placed in them. Cover to the top with boiling water, then cover loosely with a lid.

In twenty minutes, while they cool, we cook the marinade, for which we need:

granulated sugar and soy sauce - two teaspoons each;
800 ml of water;
salt - a tablespoon;
vinegar - a teaspoon.

Next is the classic recipe. We drain the water, change it to the marinade, turn it over, let it cool for a day.

How to store canned tomatoes and how long

After the jars of tomatoes have stood upside down for a day, they can be transferred to a place of permanent storage. Canned cherry tomatoes can be stored at home anywhere. The main condition is that the temperature in it does not fall to minus and does not rise above room temperature.

It is recommended to store canned cherry tomatoes for no more than a year. Many people store more of them, but the taste is lost, and the lid may deteriorate, therefore, when harvesting, one should take into account the volume of consumption of such conservation. You can do a little with a margin, but no more.

for canning, choose only ripe vegetables without external flaws;
a mixture of cherry varieties will look beautiful and unusual in a jar. To do this, you can add yellow, black, and other types to the classic red;
use coarse salt;
spring water is best suited for conservation. If it is problematic to find it, you can use the cleaned one;
fresh greens for conservation should be of high quality, without rot, mold;
Tomatoes in a jar should be folded tightly, but carefully. It is impossible to crush vegetables;
During preservation, tomatoes should be at room temperature. If they are cold, they will burst;
you can’t preserve overripe cherry tomatoes, they will burst;
You can change the composition of spices in recipes to your liking.

Cherry tomatoes are very popular for canning. If the recipe is successful, then by the end of winter, many regret that they closed these tomatoes a little. In this regard, the classic never fails, but you also need to experiment.