Home-made canning is not just a billet for the winter, but a whole tradition. Recipe "twist", usually passed down from generation to generation. Despite the appearance of a wide range of pickles on the shelves of stores, any self-respecting hostess is engaged in preparing the marinade for these appetizers.
Canned tomatoes are extremely popular in our time, so the pickles lovers every year try to find a new tasty recipe. Unfortunately, instructions from the Internet do not always lead to a good result.
Tomatoes can turn out not just inedible, but also "shoot" before they are consumed. Consider an accurate, step-by-step recipe for tomato preparations for the winter, so that the converted vegetables will definitely delight you!
Kitchen appliances and utensils
Blanks for the winter do not require special devices, there is enough container, lids and a seamer. For canning products use different containers, mainly glass.
It is cheap, harmless, environmentally friendly, durable and affordable. The volume of cans can be any. For tomatoes, it is advised to choose containers depending on their size. So, if the tomatoes are small, for example cherry, then they can be preserved in 0.5 liter containers.
Learn how to make tomato jam.This solution is very optimal, because such an amount will be just enough for a good family dinner, and the bank with the opened tomatoes will not be stored for a long time in the refrigerator.
For larger vegetables, choose a volume of 1-1.5 liters. In this case, tomatoes for the winter in one-liter jars will be the most optimal solution. Of course, it is allowed to preserve even in 10-liter containers, but this is somewhat unreasonable, since the opened bank will quickly deteriorate. 
Be attentive to the preparation of marinating jars. It is imperative to wash it thoroughly before use.
Did you know? For the invention of the method of canning products for the Napoleonic army at the end of the 18th century, the Parisian chef Nicolas François Upper was awarded the title "Benefactor of mankind" and 12 thousand francs.
Marinated tomatoes are a special product, having a large amount of acid and requiring sterilization. That is why not all covers are suitable for its preservation.
Immediately it is necessary to exclude tin unvarnished products, because they are susceptible to oxidation (it can cause many reactions that will turn the "twist" into a harmful substance) as well as polyethylene - can melt at high temperatures.
Let's stop on two types: glass and tin lacquered covers. The first option has its drawback, which is the fragility of the glass, but with careful use of the lid will remain suitable for the next marinade.
The second type is universal, but disposable and requires a closure key. In any case, it's up to you, dear mistress, to decide. 
The fate of pickles largely depends on the choice of the seamer.. Before marinating tomatoes for the winter in banks, be sure to decide on this device. According to the method of feeding the crimping element, the stitching keys are divided into automatic, semi-automatic and manual.
Of course, the first type is considered the easiest and most convenient to use, but many women still prefer the semi-automatic method. It does not affect the taste of tomatoes in any way, but the main thing is that the device is serviceable and of high quality, it tightly rolls the lid.
Important! Canned snacks are contraindicated for people with kidney, liver and cardiovascular diseases due to their high acidity and high salt content.
Ingredients Required
For a delicious recipe for tomatoes harvested for the winter, "Lick your fingers!" You will need the following ingredients:
- Tomatoes.
- Bow.
- Black allspice (peas).
- Bay leaf.
- Sunflower refined oil.
- Sugar.
- Salt stone
- Table vinegar (9%).
Features of product selection
For this recipe, it is advised to choose small tomatoes, ripe, but not too soft, always with smooth and intact skin. Tomatoes that are beginning to rot and deteriorate - in no case can not take!
Ideal so-called "cream". Their advantage is that they have a sweetish taste, thin and elastic skin, dry flesh and a small amount of seeds. The elongated shape of these tomatoes gives them a special aesthetic appearance.
Depending on the variety, the fruits can be red, yellow, orange and pink. Tomatoes of different colors will look bright in one jar and everyone will definitely want to try such beauty.
Did you know? Despite the addition of sugar and other ingredientstoCanned tomatoes are considered a dietary product, their caloric content is approximately 15 kcal / 100 grams of vegetables.
There are no special requirements for onions: correct shape, medium size. Usually choose the usual onions, you can take the “Red Baron”, the burgundy-blue color which will go well with tomatoes. The most important thing is to keep the product fresh.Allowed to use and not refined sunflower oil, but then its taste will be quite strong. In this case, someone as you prefer.
Familiarize yourself with the recipes for squash, sorrel, garlic, watermelon, zucchini, pepper, red cabbage, green beans, eggplant, parsley, horseradish, parsnip, celery, rhubarb, cauliflower, tomato, apricots, pears, apples, cherries, blueberries, for winter season. .
"Lying Your Fingers!": A Step-by-Step Recipe
Consider a complete instruction on the recipe for tomatoes for the winter "Lick your fingers!", Which includes several processes.
First, do not forget several times to wash all the ingredients of pickles in cold running water. Be careful, because if sand or something else gets into the can, preservation will be ruined and all your labors will be in vain.
Slicing tomato
First, cut off the tomato stem, then cut them in half along the vegetable. 
Slicing onion rings
For very tasty canning tomatoes for the winter you need more onions, but not garlic, as in many other recipes. It is cut into ordinary thin rings. Three slices of onion spread to the bottom of the jar, leaving another one up for beauty and better soaking the tomato. 
Bookmark tomato
On top of the onion pour 1 teaspoon of oil (per 1 liter of snack), then lay the tomatoes. Tomatoes should be tightly stacked in a jar cut up, but do not push them there through force.
If you damage the skin of a tomato, the pickle loses its taste, the brine will be cloudy, the aesthetic appearance of the snack will leave much to be desired, and the bank in a week or two risks becoming “bloated”.
This is the first sign of botulism products - a dangerous disease, which means that such tomatoes in no case can not be eaten.
In addition to the onion ring, you should put one bay leaf and peppercorns on the tomatoes in each jar of snacks. 
Brine preparation
Tomatoes "Fingers lick" must be poured pickle. At 4 liters of tomatoes will be enough 2 liters of liquid. To prepare the brine to perform the following steps:
- Pour 2 liters of water into the pan.
- Add 200 grams of sugar, 80 ml of vinegar and 100 grams of salt.
- Stir the ingredients until completely dissolved.
- Boil for 10 minutes.
Before pouring pickles, it is recommended to taste the pickle. It is possible that you have to add a little more sugar / salt / vinegar. It depends on how concentrated the brine you want to get as a result.
If everything is fine, you can fill the tomatoes with hot pickle, not topping up a few centimeters to the top of the jar. 
Sterilization
Now we proceed to the sterilization of canned tomatoes. This is a very important process, which in no case should not be missed. Due to the processing of high temperature, cans with snacks will be stored for a long time.
So, we take a large saucepan with a thick bottom, pour cold water there (the water level should reach 5 centimeters) and set it on fire. If the bottom of the pan is thin, then it is better to put something in, so that the bank does not burst.
We put the jars filled with pickles into the pan, cover them with lids, which we will roll up in the future. Add water to the pan so that it almost closes the jar. Cover the pan with a lid.
We wait until the water boils and mark 10-15 minutes. After that, pickles can be reached and rolled up.
If the banks are larger than 1.5 liters, then 15 minutes will be small, it is better to extend the sterilization to 20 minutes. Be very careful not to burn yourself; it is better to use special tongs or other devices to remove the cans. 
Roll up
The seaming process requires certain skills with the machine. Here it is advisable not to experiment on the finished product, but to train in advance on empty cans, if you are not confident in your skills.
After completing the steps, be sure to check if the brine is leaking. To do this, turn the jar on a towel and well inspect. The bank of the lid should be even and tight to the jar neck.
Hot jars, it is desirable to cover the top. This action will save them from temperature drops and glass damage. 
Proper storage
Keeping a snack is optional in the fridge. It should be a secluded cool and dark place where children or pets cannot get and do not break the glass.
Important! Marinated vegetables should be stored at a temperature of 0 ... + 20 ° C for no more than 2 years.
Before use, ideally, conservation should be allowed to stand for about a month. During this period, the tomatoes "give up" the juice to the pickle and absorb the taste of the other ingredients. If you really want to apply vegetables to the table, then wait at least a week and enjoy your masterpiece with pleasure.
Strictly follow this recipe for canned tomatoes, and your pickles will conquer even the most capricious guests. Enjoy your meal!
