Tomatoes with chili ketchup for the winter: recipes for preservation at home

Canned tomatoes are a favorite preparation in almost every family. However, few people know that classic s alted tomatoes can be closed with spicy ketchups. Such preservation will appeal to lovers of spicy spicy dishes. The most delicious recipes for tomatoes with chili ketchup for the winter will help you prepare a spicy-sour snack.

Features of harvesting tomatoes with chili ketchup for the winter

For preservation, very spicy ketchups are chosen, but barbecue sauces are used to give preservation a sweet aftertaste. Yellow and orange tomatoes look beautiful in jars. It is recommended to select unripe fruits - this reduces the likelihood that they will soften.

It is recommended to add horseradish root, currant, cherry or raspberry leaves to preservation - such components act as natural preservatives that extend the shelf life of the workpiece.

Selection and preparation of raw materials

For the conservation of whole tomatoes in jars, medium-sized, elastic vegetables with a dense skin and pulp are selected. The smaller the fruits, the better they can soak in the marinade. During heat treatment, vegetables should not lose their integrity. Raw materials must be fresh and without mechanical damage.

Before preservation, vegetables are thoroughly washed several times. Coarse s alt and 9% vinegar are used for blanks.

How to prepare a container?

Glass preservation containers should be thoroughly washed with baking soda or detergent. They are then rinsed with plenty of water. Finally, the jars must be sterilized using a microwave, oven or deep pot of boiling water.

The most delicious recipes

There are several ways to create an original flavor combination.

Easy way for winter

Pickled tomatoes are a favorite preserve of many people. You can cook spicy tomatoes with ketchup by following a simple recipe.

What you need:

tomatoes - 2 kilograms;
chili ketchup - 6 large spoons;
s alt - 2 large spoons;
sugar - 1 large spoon;
vinegar - 2 tablespoons;
laurel leaf, currant - 4 pieces;
peppercorns - 10 pieces;
garlic - 8 cloves;
fresh herbs - to taste.

Cooking:

Place spices and tomatoes in dry containers.
Prepare marinade: add ketchup and vinegar to a pot of water. S alt and sugar. Boil the liquid.
Pour all the ingredients in jars with boiling marinade. Cover with a lid and sterilize the jars in boiling water.
Roll up containers with tomatoes.

Turn over the containers, wrap them in a blanket and leave for one day. After - hide in a cold place.

No sterilization

S alted tomatoes can be preserved without sterilization. Ingredients:

tomatoes - 1.5 kilograms;
chili ketchup - 250 grams;
sugar - 200 grams;
vinegar - 150 milliliters;
garlic - one head;
dill, currant leaves, bay leaf - to taste;
peppercorns - 6 pieces;
s alt - 40 grams;
water - liter.

How to cook:

Place currant and laurel leaves at the bottom of the containers. Add garlic, pepper and herbs.
Place washed vegetables in jars. Boil water in a separate container and pour into containers with components.
Cover, leave for ten minutes, then drain back into the pot.
Add ketchup. S alt and sugar. Bring to a boil, and then pour into jars again.

Turn over and wrap with a blanket for a day.

Green tomatoes with chili sauce

Green tomatoes are always firm and crunchy. What to take:

tomatoes - 2 kilograms;
raspberry and laurel leaves - 4 pieces;
peppercorns - 10 pieces;
garlic - one head;
sugar and s alt - 2 large spoons
chili ketchup - 4 large spoons;
vinegar - half a cup.

How to cook:

Place raspberry and laurel leaves, as well as garlic and pepper at the bottom of the container.
Compactly place green vegetables.
In a separate container, boil water with s alt and ketchup. Sugar liquid.
Add vinegar and pour into jars.

Turn over and cover with a blanket.

Cherry tomatoes with chili ketchup

Small tomatoes are very convenient to preserve in two-liter jars. What you need:

cherries - 1.5 kilograms;
ketchup - 3 tablespoons;
sugar - 150 grams;
s alt - 50 grams;
vinegar - 80 milliliters;
garlic, pepper, fresh herbs - to taste.

Cooking:

Put greens, garlic and pepper in jars. Cut the tomatoes and place in containers.
In a separate container, prepare the marinade: dilute ketchup, s alt and sugar in water. After boiling, pour in the vinegar.
Pour boiling marinade into containers.
Put the containers in a water bath and boil for half an hour.

Roll up containers, turn over and leave for a day.

Rules and terms of storage of preservation

Canned tomatoes should be stored in a refrigerator, cellar or basement where the air temperature does not rise above five degrees.

Properly closed containers will stand in such a place for several years. The containers can be stored at home, but the shelf life is significantly reduced.