The lack of fresh vegetables in the winter can be compensated by harvesting using canning. Today we will focus on the conservation of green tomatoes, various recipes, as well as useful and harmful properties of the product.

The effect of green tomatoes on the body

As part of an immature vegetable, the poisonous substance solanine is present, so when it is fresh, it can be hazardous to health. But in the same composition there are such useful substances as:

• lycopene;
• vitamin C;
• cellulose;
• potassium and copper.

Benefit and harm

There is still much debate about whether or not to eat green tomatoes. In the course of numerous studies, many positive and negative properties were found:

Harmful properties are manifested mainly with abuse of the product. For poisoning, it is enough to eat 5 medium-sized green tomatoes, up to 200 g of solanine is in this quantity. When poisoning, the following symptoms are characteristic:

• nausea;
• drowsiness;
• dyspnea;
• head cramps;
• general weakness.

Important! If you do not take measures to cleanse the body of toxins, a fatal outcome is possible.

Contraindications

Given the presence of glycoalkaloids toxic to humans in the vegetable, the product (even after seaming) may not be used by everyone. Among the unconditional contraindications:

• period of pregnancy and lactation;
• allergy;
• pathology of the kidneys and liver;
• joint diseases
• digestive disorders.

The best recipes for the conservation of green tomatoes for the winter

There are many ways to preserve green tomato.

Did you know? From the plants of the nightshade family, to which tomatoes belong, in the ancient world poisons were prepared for objectionable people.

This vegetable is combined with many spices and other vegetables:

• bow;
• garlic;
• Bulgarian pepper;
• zucchini;
• carrot;
• apples
• horseradish;
• cilantro, etc.

Tomatoes can be subjected to various cooking techniques, for example:

• Spin with and without sterilization;
• marinate;
• salt;
• sour;
• stuff and make salads.

The size of vegetables for winter harvesting is better to choose a small one to compactly place them in a liter jar. Such a volume is conveniently stored in the refrigerator after opening and placed in the pantry.

Classic way

You can simply cook pickled tomatoes in the classic way. For cooking you will need:

• tomatoes - 3 kg;
• cherry leaves - 70 g;
• dill - 70 g;
• parsley - 70 g;
• peppercorns - 6–7 pcs.;
• onions and garlic - 100 g each;
• bay leaf - 3 pcs.;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar - 1 tbsp. l .;
• sunflower oil - 1 tbsp. l .;
• water - 1.5 l.

Cooking Technology:

1. Prepare the marinade from salt, sugar, water and oil.
2. Put cherry leaves, peeled cloves of garlic and herbs on the bottom of the jar.
3. Add vinegar to the marinade.
4. Put washed tomatoes, chopped onion on top.
5. Pour marinade and sterilize for 15 minutes.

Video: pickled green tomatoes

Cold way

Cold salting can be done in a barrel or enameled container. The method also does not exclude the use of a glass jar; before the procedure, the container is poured with boiling water. Essential ingredients per 10 kg of the main component:

• salt - at the rate of 70 g / 1 liter of water;
• currant leaves - 12-15 pcs.;
• dill - 200 g;
• parsley - 50 g;
• hot pepper - 2 pods;
• cloves - 7–9 pcs.

Did you know? Tomato is one of the few vegetables that Scripture never mentions.

The following follows this pattern:

1. A layer of spices is placed on the bottom of the container.
2. Then put the whole vegetables.
3. Pour it all over with salt.
4. The last stage - pour raw water and close the lid.

Video: cold pickling green tomatoes

No sterilization

Vegetables are prepared tasty and relatively quickly without the use of sterilization. For the recipe you will need:

• tomatoes - 1.5 kg (per 3 l);
• sugar - 4 tbsp. l .;
• salt - 1 tbsp. l .;
• water - 1 l;
• grape vinegar - 100 ml;
• bell pepper - for decoration.

Cooking Instructions:

1. Whole tomatoes placed in cans are scalded twice with boiling water.
2. Pepper is cut randomly and added to the container.
3. Marinade is cooked from the remaining ingredients, adding vinegar at the last moment.
4. Immediately after boiling the marinade, it is poured into containers.
5. After you need to close the sterilized lids.

Video: green tomatoes for the winter without sterilization

With garlic

Garlic gives the vegetables a rich tangy flavor and a spicy touch. The following ingredients are needed for cooking:

• green tomatoes - 3 kg;
• horseradish root;
• garlic - 1 head;
• peppercorns;
• dill;
• currant leaves;
• bay leaf - 6 pcs.

Brine (per 1.5 liters of water):

• salt - 1 tbsp. l .;
• sugar - 100 g;
• vinegar - 100 ml (per jar).

Cooking:

1. Wash and dry the vegetables.
2. At the bottom of the can, lay a couple of leaves of currant and bay leaf, slices of chopped horseradish root and peppercorns.
3. Then in layers: tomatoes, a couple of cloves of garlic.
4. Top dill umbrella.
5. Boil the brine, vinegar is added separately to each jar.
6. Pour vegetables with hot brine.
7. Sterilize for 10-15 minutes.

Video: green tomatoes with garlic for the winter

With onion

Preservation with onions will not give a strong sharpness to the dish, but will make the taste more saturated. In addition to the main component (3 kg), the following ingredients are needed:

• onions - 1 kg;
• cloves - 6 pcs.;
• peppercorns - 6 pcs.;
• water - 1.5 l;
• salt - 3 tbsp. l .;
• sugar - 4 tbsp. l .;
• vinegar - 1.5 tbsp. l (on a can of 3 l).

We preserve according to the following scheme:

1. Put cloves and pepper in clean jars at the bottom.
2. Layering tomatoes and onion sliced ​​in layers.
3. In a saucepan, thoroughly stir water, salt and sugar.
4. Add vinegar to each container, fill with brine.
5. We sterilize for 15-20 minutes.

With zucchini

Zucchini is desirable to take young, small volume. For 2 kg of tomatoes and 1 kg of zucchini you will need:

• garlic - 2 large heads;
• onion - 5 pcs.;
• Bulgarian pepper - 2 pcs.;
• peppercorns - 6 pcs.;
• bay leaf - 6 pcs.;
• clove buds - 6 pcs.;
• greens (dill, parsley) - 150 g each;
• water - 2.5 l;
• sugar - 3 tbsp. l .;
• salt - 5 tbsp. l .;
• vinegar - 6 tbsp. l

The recipe is designed for 6 liter cans. Sequencing:

1. My vegetables and we clean.
2. Onions in half rings, garlic in plates, zucchini in rings. We leave the tomatoes whole. Bulgarian pepper cut arbitrarily, it is needed for decoration.
3. We put the greens with twigs at the bottom of the jar, cloves, bay leaves and peppercorns (one per jar).
4. Lay out vegetables in layers: tomato, pepper, onion, garlic.
5. Of the remaining spices, in addition to vinegar, we cook marinade.
6. Pour the finished fill into banks, adding a spoonful of vinegar on top.
7. We sterilize for 15-20 minutes.

Sharp

Spicy, or Georgian tomatoes, are prepared without sterilization, but, if desired, they can be twisted for the winter, after sterilization. For a dish (per 1 kg of the main ingredient) you will need:

• red hot pepper - 1 pod;
• celery - a bunch;
• parsley - a bunch;
• dill - a bunch;
• garlic - 5 cloves;
• hot pepper peas - 5 pcs.;
• bay leaf - 5 pcs.;
• water - 300 ml;
• salt - 1 tbsp. l

Cooking sequence:

1. Wash and peel the vegetables.
2. Cut hot pepper into rings, garlic into plates.
3. Put peppercorns and bay leaves on the bottom of the bowl.
4. Put tomatoes on top, alternating them with pepper rings and garlic.
5. In a pan, cook a pickle with sprigs of greenery.
6. Put greens on top of vegetables, pour brine.
7. Wrap banks, leave in a cool room.

Video: Georgian green tomatoes for the winter

Stuffed (stuffed)

Stuffed tomatoes, saturated with the taste of other vegetables and spices, are juicy and moderately sharp - you’ll just lick your fingers! The necessary components:

• green tomatoes - 2 kg;
• carrots - 0.5 kg;
• bell pepper - 250 g;
• garlic - 1 head;
• parsley - a bunch;
• cilantro - a bunch;
• hot pepper - 1-2 pods;
• water - 2 l;
• salt - 100 g.

Important! After sterilization, hot cans are turned upside down and wrapped. Thus, you can verify the tightness of the cover.

Cooking sequence:

1. Washed and peeled vegetables and herbs, except for tomatoes, are passed through a meat grinder.
2. Tomatoes are cut in half, but not completely.
3. A mixture of vegetables is laid in each tomato.
4. We prepare the brine, boil.
5. We lay stuffed billets in jars, pour hot brine.
6. We sterilize for 15-20 minutes.

Video: Stuffed Green Tomatoes Harvesting for the Winter

Useful Tips

Preparations for the winter have their own subtleties. Some tips from experienced housewives:

1. Cans, before being rolled up to kill all the germs, are washed with baking soda.
2. To remove solanine from vegetables, they are soaked in salt water for several hours, previously punctured in several places.
3. Tomatoes are combined with a large number of spices, so standard recipes can be changed, supplemented.
4. It is best to take medium-sized vegetables: this fits more in a jar.
5. Gives a pleasant aroma and extends the shelf life of the bird cherry branch.
6. If you want to salt or ferment vegetables in barrels, it is undesirable to use plastic containers. The material reduces the taste and shelf life.
7. Store winter preservation in cool and dark rooms.

In winter, green tomatoes can be a great addition to the main course. Properly cooked vegetables, seasoned with spices - not only tasty, but also a healthy snack. But do not forget about the negative consequences of excessive use of the product.