Canned tomatoes with grapes for the winter: recipes with photos and videos

If you want to pamper yourself with unusual preservation, prepare tomatoes with grapes for the winter. For this homemade preparation, medium-sized tomatoes or cherry tomatoes are used. It is possible to plant a number of small tomatoes in the beds especially for such preservation. It is better to preserve them in liter jars so that after opening in winter the workpiece does not stand in the refrigerator for a long time. S alted tomatoes are served both on weekdays and on the festive table. Tomatoes are not only tasty, but also decorate the meal - that's how appetizing they look!

Recipe 1

Proven recipes you've been canning for years can get boring. To try something new, you can close tomatoes and grapes in one jar.

For preservation you will need (based on 1 liter jar):

• tomatoes - 500 g;
• 200g raisin grapes (any green variety will do);
• 1 small head of garlic.

Ingredients for making marinade:

• 6 pcs black peppercorns;
• 3 little sweet peas;
• 1 pod of hot pepper;
• 1 piece lavrushki;
• 3 cloves;
• 1 tbsp l. s alt;
• 2 tbsp. l. granulated sugar;
• 1 tsp table vinegar.

Before pickling or canning any vegetables, the jars are sterilized. In parallel, it is necessary to wash the tomatoes and make punctures with a toothpick near the stalk, protecting the tomatoes from cracking during canning.

For s alting, a variety of tomatoes with dense pulp is suitable. Soft tomatoes may lose their appearance when canned and taste completely different.

Grapes are separated from the bunch and washed. Only whole, rot-free grapes should be preserved. Peeled garlic cloves should be cut into thin slices. In a sterilized jar, you need to put a bay leaf and a strip cut from hot pepper, add peppercorns and cloves.

After you can start laying tomatoes.

A layer of grapes is poured over the stacked first row so that they fill the space left between the stacked tomatoes. Then you need to lay out the chopped garlic and again repeat the row with tomatoes, then grapes and so on, until the jar is filled to the top. The last layer should be grape.

Marinade must be prepared on the basis that for a 1 liter jar, 0.5 liters of marinade will be required.Boil water and pour into bowls with tomatoes. After covering with a lid, you should wait 10 minutes and again pour the liquid into a suitable container designed for boiling. Pour boiling water over the jars again and drain after 10 minutes.

Now s alt the water in the pan, add sugar, at the end of boiling - vinegar. It is desirable that such a brine boil on the stove for about 5 minutes. The finished marinade is poured to the top into jars. Roll up containers with metal lids. A day later, pickled tomatoes with grapes can be lowered into the cellar.

Preservation with s alted tomatoes will reach full readiness in a month. This recipe makes a rather interesting brine that is suitable for adding to dishes to enhance them with a s alty taste and new aroma.

Recipe 2

For pickling according to this recipe, you can use grapes of different varieties, including dark ones.

Required ingredients:

• 3 kg Cherry Tomatoes;
• 3 dill umbels with seeds;
• 1 sweet bell pepper (red or yellow);
• a small horseradish root;
• 1 large bunch of grapes;
• 1 pepper "Spark" capsicum;
• carnation - 9 buds;
• 3 garlic cloves;
• black pepper - 10 peas;
• bay leaves - 3 pcs;
• cherry and currant leaves - 5 pieces each.

Washed jars are sterilized with steam over boiling water or in the oven. Peppers of two varieties (bitter and sweet) are washed, cut out and the middle with seeds is thrown away. Then cut the hot pepper into circles, and Bulgarian - into small slices. Grapes are torn off the twigs and washed.The garlic is peeled and cut into thin platinum. Horseradish is washed, the top layer is removed and cut into small bars.

Spices are placed at the bottom of each jar, and a tomato with grapes is placed on top. Fill the jar with boiling water and pour s alt and sugar into it. After 10 minutes, the liquid is poured into a saucepan and brought to a boil. After that, you need to pour vinegar into the container and marinate.

After hermetic seaming, canned tomatoes with grapes are covered with a blanket until the jars cool. Then the preservation is taken out to a cool room for long-term storage.

Recipe 3

To diversify the preservation of tomatoes with grapes, other ingredients can be added to jars.

Required products:

• small tomatoes - 3 kg;
• mint greens - 2 - 3 sprigs;
• 1 kg of grapes;
• 50ml vinegar;
• 2 - 3 sprigs of basil;
• 150g sugar;
• garlic - 3 cloves;
• 2 tbsp. l. table s alt;
• 3 cloves;
• 1 onion;
• black peppercorns - 5 - 6 pcs

For this recipe, grapes of any variety are suitable, the main condition is that the grapes must be whole. Wash tomatoes and grapes with tap water and drain.

Wash the jars with dish soap and sterilize. Fill the container to the middle with tomatoes, and the top with grapes. Pour boiling water over and after 10 - 15 minutes pour it back into the boiling container. Pour jars a second time for 10 - 15 minutes.

The next step is to boil water with s alt and sugar. When the pan boils, vinegar is poured into the jar and the container is poured with boiling marinade.Immediately after this, the twist is clogged with a lid. Cans can be taken to the basement for storage only after they have cooled down.

Recipe 4

Who is not recommended to consume products with vinegar, there is an option that allows you to preserve tomatoes with grape leaves.

Ingredients:

• tomatoes - 1 kg;
• grape leaves - 50g;
• sugar - 100 g;
• s alt - 50 g
• water - 1 l.

Washed tomatoes and grape leaves are put in a jar. A few leaves are placed at the very bottom, and then tomatoes, each wrapped in a grape leaf. After that, the container is poured with boiling brine with sugar and s alt.

When the brine cools down, it must be drained and boiled. After the third boiling, the liquid is poured for the last time.Instead of brine, you can preserve tomatoes in natural grape juice. In the same way, you can preserve tomatoes with grapes without vinegar. At the end of cooking, the jars are hermetically sealed, and after cooling they are put for long-term storage in a dark cupboard or basement.

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