Yellow tomatoes: preparations for the winter, 8 best step-by-step recipes for conservation

Unlike red counterparts, yellow tomatoes are rarely used for pickling, preparing winter salads. If there is a lot of lycopene in red fruits, then yellow ones are rich in carotene. Canned food with orange, yellow tomatoes preserve vitamins and microelements during the winter. Therefore, it is necessary to use blanks from yellow tomatoes for the winter.

Is it possible to preserve yellow tomatoes

Don't give up growing yellow tomatoes. Because they have:

• low calorie;
• sweet taste;
• useful properties with increased stability of blood vessels;
• lots of carotene.

The fruits are especially useful for those who are prone to allergies, suffer from high acidity of the stomach. Together with other vegetables, they create such blanks from sunny fruits that will decorate the winter table.

Selection and preparation of main ingredients and containers

To pickle tomatoes for the winter, you need to choose the best varieties. Although they prefer red or pink tomatoes for pickling, sauces. But yellow, orange are also suitable for blanks. Suitable among pickling varieties:

• Wonder of the world with heart-shaped, lemon yellow fruits;
• De Barao, yellow, black;
• Gold heart, sweet, orange center;
• Malachite box with golden fruits decorated with green stripes;
• Honey drop weighing 30 grams, with sweet pulp.

For pickling whole fruits, take medium-sized ones. In the preparation of salads, lecho use large, fleshy tomatoes.

The containers for tomatoes are thoroughly washed, scalded. It is necessary to hold the jars in a hot oven for 20 minutes so that the seaming does not explode during storage.

Recipes for cooking yellow tomatoes for the winter

If you like golden, orange tomatoes, then you need to learn how to preserve them for the winter. There are many recipes, but you need to start gradually, experimenting with the ingredients of the snacks.

Roll up whole yellow tomatoes with herbs

Start to s alt the fruits of tomatoes should be using liter jars. If you like the preparation, then the portions can be increased. Spicy pickled product added to the jar:

• basil branches;
• celery bunches;
• dill umbrellas;
• a few bay leaves.

All spices, herbs are placed on the bottom of the container. Then dense - strong yellow fruits. Can be used in conservation sweet peas, garlic. It should be poured 1 time simply with boiling water. Tomatoes stand in hot water for 10 minutes. Only then they are poured with a marinade with vinegar, sugar and s alt. They don't know how much s alt to put in. Usually 1 tablespoon per liter jar. Sugar or the same or more. Vinegar is diluted with water up to 9%. It is enough to add 1 tablespoon to the marinade.

Banks must be rolled up and wrapped up.

No sterilization

To roll up jars of tomatoes without sterilization, you need to take half a kilogram of yellow tomatoes at:

• onion head;
• bell pepper pod;
• sprig of basil, parsley, celery.

The jars put greens, cut into large pieces, bay leaf, sliced onion.

Peppers are cleaned of seeds, cut into pieces and laid out in jars together with tomatoes. Fill with boiling water first. After 10-15 minutes, drain the water. Now the vegetables are being marinated in a traditional way.

Yellow tomato paste

Pickled tomatoes yellow, orange are often found in the family menu. But the paste of golden fruits will not look bright. But it can be served with spaghetti, chicken. The steps for making pasta consist of:

• roasting chopped hot peppers, minced garlic;
• adding pieces of sweet pepper;
• sending onion pieces to the pan;
• scalding orange fruits, peeling them.

When adding pieces of tomatoes to the rest of the ingredients, you need to constantly stir the vegetable mass, which is simmered. It is necessary to season the puree with s alt, pepper, sugar. When the pasta boils well, becomes thick, then it is sent to jars.

Recipe with peppers, onions and carrots - "Lick your fingers"

This salad is made from 3 kilograms of orange tomato fruits. You need to prepare for them:

• a kilo of red bell pepper;
• half a kilogram each - onions and carrots;
• s alt in 2 tablespoons;
• 500 grams of sugar.

All vegetables are cut: tomatoes in circles, onions in half rings, peppers in strips. It is better to grate carrots on a coarse grater.

Adding sugar and s alt to the vegetable mass, mix and leave for an hour. Then cook on low heat for 2 hours. Hot vegetable salad is transferred to jars. Finish canning by sterilizing the workpiece.

Yellow cherry tomatoes

Small cherry tomatoes are especially suitable for pickling. They are placed in a liter container in large quantities. And in winter they can decorate salads, festive meat dishes. Per kilogram of tomatoes take:

• 4 garlic cloves;
• 2 hot peppers;
• parsley sprigs;
• mustard oil - 100 ml;
• peppercorns;
• sugar - 100 grams;
• s alt - 2 tablespoons.

Greens, chopped garlic, peppercorns, tomatoes, pepper pods are laid out in pasteurized jars. First, vegetables are poured over with boiling water, and then, draining the water, with marinade. At the end add 100 ml of vinegar.

Lecho

Delicious appetizer is made as usual from tomatoes, peppers. They need onions, red ground pepper. Vegetables are cut and stewed, adding a little water, s alt, pepper. It is enough to spend 30 minutes after the vegetable mass boils. Transfer everything to containers. It remains to close and sterilize in jars.

Yellow tomato salad

For a winter snack, golden fruits and bell peppers are taken in the same amount. All cut thinly, add the onion in half rings. Sprinkle with s alt on top, pour in honey (20 grams) and apple cider vinegar (100 ml). Boil in a saucepan for 10 minutes after boiling. You can twist the salad after sterilizing the jars.

Slices in gelatin

Besides pickling, there are other delicious preparations of yellow tomatoes in gelatin. Step by step prepare the slices like this:

1. At the bottom of the jar put garlic cloves, coriander, peppercorns, bay leaf.
2. Top - slices of yellow fruits.
3. 3 tablespoons of gelatin dissolved in half a glass of warm water.
4. Pour gelatin solution into hot marinade, where sugar and s alt, vinegar are added, boil.

Everything is mixed and poured into slices in jars. Be sure to sterilize and roll up the lids.

How and how much to store conservation

All rolls with marinated products, salads are stored in cellars and cellars. Constant control of temperature and humidity in the premises is necessary. It is impossible that the temperature rises above 2 degrees Celsius. Use blanks for six months. It is not recommended to use canned food with swollen lids.

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