Tomatoes with cherry plum for a liter jar - a step-by-step photo recipe for preparing it for the winter at home. Tomatoes with cherry plum for the winter How to can tomatoes with cherry plum

A woman at the market once shared this recipe with me. I highly recommend trying it, because marinated tomatoes with cherry plum without vinegar. Now I have been using this recipe for several years. Tasty. We eat tomatoes and cherry plums and drink the marinade. I specifically reviewed the tomato recipes on Povarenka, but I didn’t seem to find anything similar.

Ingredients for “Marinated tomatoes with cherry plum”:

Recipe for “Marinated tomatoes with cherry plum”:

Before seaming, I sterilize the jars, since I can use them for milk, and then it will be a pity if the tomatoes swell. I sterilize using my grandmother's method. I put a metal tablespoon into the jar and pour in a quarter of boiled water, covering the top with lids that I will use to roll it up. You can add more water, let it sit until completely cooled

I have different tomatoes: cream, pink, “De-barao”, “Volgogradskie”, “Champagne splashes”. Small enough to fit in a jar. Cream and "De-barao" have a hard skin, so it definitely won't crack. But I like “Volgogradskie”, although their skin is thin, so they crack, but not all of them. The photo shows the sizes of cherry plum and tomato. This yellow cherry plum can be easily placed in a jar between the tomatoes.

I fill the jars with tomatoes, cherry plums, garlic, and pepper. At the bottom I put half a leaf of horseradish, a couple of cherries and currants, and a sprig of dill inflorescences. You can add peppercorns or whatever you like. For cherry plum, you need to choose yellow game, not cultivated (it can also be yellow or blue), because it does not have that amount of acid. Alternatively, you can try it with dogwood. In our area, the ripening of cherry plums and garden tomatoes does not coincide in time, so I buy cherry plums earlier and wait. One year the cherry plum produced poorly and I didn’t have enough, so I tried it with dogwood (I also put 12-13 pieces). The only thing that is edible is the pickled cherry plum, but the dogwood gives up all its juice and becomes unpalatable, and it also colors the water and light pepper. And the taste of tomatoes with cherry plum and dogwood is different. The former are sweet and sour, the latter have more sourness, but have a special aroma.

I fill the jars with water and then pour it into the pan. I boil water and pour in the tomatoes. Leave for 15 minutes, covering with lids. I drain the water into the pan, boil it again and pour it in again. I fill it 3 times, 2 times with just water, and the 3rd time with marinade. They told me to fill it 3 times and I didn’t dare try less. This means I fill it with water for 15 minutes twice, then I either pour sugar and salt directly into jars or dissolve it in water, and then pour it in. I close the lids and wrap them under a blanket for a day. I don't turn it over.

No matter how many salads, cucumbers and other vegetables I roll up, for some reason my family loves canned tomatoes with cherry plum for the winter the most. It is their recipe with photos that I offer this time. Therefore, I have to dodge and come up with new recipes in order to at least somehow diversify my winter preparations. Tomatoes have recently begun to be closed for the winter along with fruit. Especially tasty. But I wanted to make an addition and use cherry plum instead of apples. The result surprised me so much, and my family was generally delighted with the taste of canned tomatoes, which with cherry plums turn out so tasty and unusual, that now I cook more of them, so that there is enough for the whole winter and I don’t worry that the jars will run out.



Required Products:

- 600 grams of red tomatoes;
- 200 grams of cherry plum;
- Some fresh herbs;
- 2-3 cloves of garlic;
- 10 grams of granulated sugar;
- 20 grams of table salt;
- 20 grams of vinegar;
- 1 liter of water.




In a glass jar (I first washed it clean and sterilized it over steam for 5 minutes), I put fresh herbs on the bottom. Canning is rarely complete without it. Fresh herbs add a pleasant aroma to vegetables.




I also put a few cloves of hot garlic at the bottom of the jar. The garlic will be pickled in jars and can be eaten in winter.




Now I put in red tomatoes (I try not to use large ones).




I also add cherry plum mixed with tomatoes.




I fill the jar with vegetables and fruits to the very top.




I boil the water for the marinade and add salt and granulated sugar.




I pour the hot marinade over the tomatoes and cherry plum.




I leave room for the vinegar and pour the vinegar into the jar.




I roll up the lids and send them to cool under the “fur coat”. The jars stand under the “fur coat” for at least two hours until they cool completely.
This preparation of tomatoes and cherry plums will be bright, tasty and certainly memorable.

Bon Appetite!

Tomatoes with cherry plum are marinated without vinegar for the winter. The tomatoes turn out incredibly aromatic. Sweet and sour, but just in moderation. I really like them, and I close several jars of these tomatoes every season.

We will need:

• Tomatoes - 1.5 kg;
• cherry plum (yellow) - 300 grams;
• salt - 2 tbsp. (50 grams);
• sugar - 4 tbsp. (100g);
• 4 umbrellas;
• 4 cloves of garlic;
• allspice - 6 pcs.;
• black peppercorns - 6 pcs.

Tomatoes with cherry plum for the winter. Step by step recipe

1. First, wash the tomatoes and cherry plums and let the water drain.
2. Wash the jars with soda or laundry soap and sterilize over steam. From this amount of ingredients you get 2 1.5 liter jars or three liter jars.
3. 
   
4. Place garlic cloves, dill umbrellas, peppercorns and allspice at the bottom of the jars.
5. Then sprinkle the tomatoes with cherry plum.
6. 
   
7. Pour boiling water over the tomatoes, cover with boiled lids and leave for 15 minutes.
8. 
   
9. Pour the water into a saucepan, bring to a boil and pour over the tomatoes a second time. Also cover with lids and let stand for 15 minutes.
10. Drain the water again, add salt, sugar and bay leaf.
11. Bring to a boil. until the salt and sugar are completely dissolved.
12. Pour the marinade over the tomatoes in the jars and roll up the lids.
13. 
    
14. Turn it over, place it on the lid and wrap it in a warm blanket.

That's all. When the jars have cooled completely, store them in the pantry.

Sometimes you can combine fruits and vegetables very well and get an excellent result. Tomatoes turn out very tasty if you marinate them at the same time as cherry plum.

Marinated tomatoes with cherry plum

In order for the preparation to be ideal not only in taste, but also have a beautiful appearance, use small-sized fruits, you can choose a cherry variety. It is important that their skin is intact and sufficiently dense. This will keep it in shape and look decent on the table. And to make cans of preserves look even more attractive, you can choose tomatoes of different shades.

First, you need to put a couple of dill umbrellas and cloves of garlic (1 head) into the prepared jar. If you like rich spiciness, add a pod of hot pepper. Now carefully place the main ingredients into a jar - a kilogram of tomatoes and 25-30 pieces of cherry plum. They can be laid either in layers or mixed. Basil should add a nice touch, so it doesn't hurt to add a few leaves on top.

Now pour in boiling water so that the food is completely covered with water and place on top of the lid. You need to leave the jars in this position for at least twenty minutes. After the specified time, the liquid must be poured into a saucepan and brought to a boil. Add a tablespoon of salt, a couple of tablespoons of sugar, black peppercorns (4-5 pieces).

First pour a teaspoon of vinegar (apple vinegar) into the jars of tomatoes and cherry plums, and then the marinade. Carefully seal the lid, wrap it in a blanket, turn the jar upside down and leave to cool.

With cherry plum instead of vinegar

Those who care about their health know that it is much healthier to eat those foods that were not preserved with vinegar. There are recipes in which vinegar is a mandatory ingredient. But sometimes it is possible to replace this ingredient. In our case, for the preparation with cherry plum, cherry plum will act as a preservative. It is best to give preference to small wild or unripe cultivated cherry plum.

Sort and wash the tomatoes (about 1.2 kg) and cherry plum (about 300 g). Prepare the container in which you will make the workpiece by sterilizing it over steam. Place a few peppercorns, a couple of bay leaves and a few sprigs of dried dill in a dry container. Now fill the jar with tomatoes and cherry plums, trying to pack these ingredients quite tightly.

Now you need to pour boiling water over the contents and leave for 10-15 minutes. After this, pour the liquid into a saucepan, add sugar (2.5 tablespoons), salt (1.5 tablespoons), and bring to a boil. After the marinade has boiled for no more than five minutes, they need to fill the jars and immediately seal them. Don't forget to wrap them up and turn them upside down until they cool completely.

Other recipes

You can add various ingredients to enhance the flavor of the product.

The preparation will be very aromatic and tasty, which can be made by following this reliable recipe:

In addition to the indicated ingredients, you can add your favorite spices and adjust their quantities yourself. The appetizer will be even richer if you add onions, cut into rings. Some housewives advise making several punctures in tomatoes and cherry plums with a thin needle so that the skin does not crack.

As a result of such simple actions, you will get a very tasty preparation for the winter, which is full of vitamins. Tomatoes with cherry plum are perfect for hot meat and potato dishes, and also serve as an independent snack.

I suggest you preserve tomatoes with cherry plum for the winter, and my recipe with photos will help you with this. We will prepare cherry tomatoes. We use sour cherry plum as a preservative; yellow or red berries are suitable. If you are still not entirely sure of the final result, you can add literally one tablespoon of vinegar. We flavor the marinade with a rich set of spices - dill umbrellas, horseradish leaves, fresh herbs, garlic, allspice. If desired, add a little hot chili pepper or your favorite spices. By the way, you can cook.

Ingredients:

- cherry plum – 350-370 g,
- cherry tomatoes – 1.3 kg,
- sweet pepper – 30 g,
- garlic – 35-40 g,
- dill umbrella – 2 pcs.,
- horseradish leaf – 1 pc.,
- hot pepper - to taste,
- bay leaf – 1 pc.,
- sugar – 4.5 tbsp.,
- salt – 2 tbsp.,
- fresh dill and parsley - 1 sprig each.

Yield: three liter jars.




The very first thing you need to do is prepare all the ingredients - in a deep basin or large bowl, wash the cherry plums, cherry tomatoes, herbs, sweet peppers, and use only cold water. Dry all the ingredients on a kitchen towel, spreading them out in one layer. We check that the plums and cherry tomatoes are firm, without spoilage or damage.




We prepare the jars properly, following all the rules - we wash them in a soda solution, send them to sterilize in a microwave or oven, we can also use a sterilizer if available, or we traditionally sterilize the containers in a steam bath. Place the lids in boiling water, wait three minutes, and take them out. At the bottom of a dry sterile jar we put spices - a horseradish leaf, dill umbrellas, hot pepper if desired, literally a few rings, one sprig of fresh dill and parsley, allspice peas, peeled cloves of aromatic garlic.




Fill the jar with cherry tomatoes, layer them with strips of sweet pepper and sour cherry plum.




Bring water to a boil on the stove, pour in tomatoes and cherry plum to the brim. Throw on a lid and leave for ten minutes. In order for our preparation to stand well, we do a double fill - drain the water from the jar, refill it with new hot water, continue to steep for 10 minutes.




Now we put a nylon lid with holes on the neck of the jar, take the jar using oven mitts, and carefully pour the liquid into a saucepan.




Add table salt and sugar, throw in a bay leaf, boil for 2-3 minutes until the bulk ingredients are completely dissolved.




Pour the marinade back into the jars, seal them, cool for a day upside down under a warm cover, a blanket or blanket will do.




Now we put away the cherry tomatoes and cherry plums for storage in a cool, dark room for the winter.




Enjoy your meal!



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