The best recipes for canned tomatoes with cinnamon for the winter and for storing preserves

Tomatoes, when combined with cinnamon, acquire a unique and memorable flavor. Combining these ingredients creates healthy and nutritious foods that boost immunity during the cold season. There are several ways to pickle tomatoes with cinnamon for the winter, and the recipes are simple to prepare, provided you follow certain guidelines.

Benefits of cinnamon

Canned foods retain some of the beneficial micronutrients found in fresh fruits. This includes cinnamon, which contains:

• tannins;
• vitamins PP, B, A, C;
• iron, phosphorus, zinc and other useful microelements;
• essential oils;
• fiber.

This spice is recommended for the prevention of many ailments, including intestinal dysfunction. Cinnamon tones the body, simultaneously strengthening the immune system.

Thanks to its fiber content, cinnamon combats constipation and normalizes gastrointestinal function. This substance also prevents the development of gastrointestinal cancer. The spice stimulates the elimination of urine and bile, improving the condition of kidney diseases.

Studies have shown that cinnamon helps with diabetes and respiratory diseases by relieving nasal congestion and swelling of the mucous membrane.

How to choose the right ingredients for pickling tomatoes with cinnamon?

Cinnamon is distinguished by its brown color and bittersweet flavor. For canning, it's recommended to purchase the spice in stick form. Powdered cinnamon is often used instead of ground cinnamon, which results in tasteless pickled tomatoes.

The spice is ground while canning the vegetables. It's recommended to add the powder to the preserves approximately 7-10 minutes before the end of the process. Heat-treated spice will develop a bitter flavor.

Medium or small tomatoes are suitable for pickling. When choosing the size of the tomatoes, consider the capacity of the jars in which they will be preserved. The tomatoes should be whole, without visible defects (such as signs of rot or scratches). Before pickling, wash the tomatoes and dry them on a towel. The stems must be removed.

Cooking recipes

The pickling process takes relatively little time. After curing for several months, the tomatoes develop a slightly sweet flavor. You can make the snack spicy or minty if desired.

Before sealing, jars are pre-sterilized. This is done by holding them over steam for several minutes or in the oven. In the latter case, care must be taken. Place the jars in a cold oven. After sterilization, allow the jars to cool for several minutes.

Failure to comply with these requirements will result in glass cracking.

A simple recipe

This recipe calls for tomatoes (6 kilograms) and garlic (20 grams). Both ingredients provide the main flavor of the dish. The spicy notes of the appetizer are provided by:

• 20 grams of cinnamon;
• 5 grams of bay leaf;
• 40 grams of salt;
• greens (to taste).

Pickling foods using this recipe takes little time and requires no special skills. This method is often used as a base, building on which to further experiment with new ingredients.

The preparation of the snack takes place in several stages:

1. The greens, together with chopped garlic, are placed on the bottom of a three-liter jar.
2. Tomatoes are placed on top.
3. Boil a liter of water and pour it into the container with the vegetables. Let the mixture sit for an hour or more (it's necessary to wait until it cools completely).
4. The water is boiled again with salt, bay leaf and seasoning.

Once the marinade is complete, pour it over the tomatoes. The jar is sealed and stored.

In slices

To ensure the pickled tomatoes are well-seasoned, it's recommended to slice them into wedges. This recipe requires the following ingredients:

• 20 milliliters of sunflower oil;
• 600 grams of tomatoes;
• 60 grams of bell pepper;
• 30 grams of onions;
• 10 grams of allspice;
• 2 bay leaves;
• 4 cloves.

For the marinade you will need:

• 250 grams of sugar;
• 75 milliliters of 9% table vinegar;
• 50 grams of salt;
• a liter of clean water;
• 10 grams of ground cinnamon.

All vegetables are cut into convenient sizes and placed into sterilized jars. Spices, along with tomatoes, sunflower oil, onions, and peppers, are layered into the jars.

In a separate container, bring water to a boil, then add the marinade ingredients. Finally, add the brine to the jars with the vegetables and spices and seal.

Without sterilization

If preparing the snack without pre-sterilization, 2 kilograms of tomatoes should first be blanched in boiling water and then pierced with a toothpick at the stem end. The small holes will allow the tomatoes to soak in and absorb the flavor of the spices.

In addition to tomatoes, this recipe will require:

• a liter of water;
• a tablespoon of vinegar;
• 2 tablespoons of salt and 6 tablespoons of sugar;
• cinnamon stick;
• hot pepper and parsley (to taste).

The herbs, along with the tomatoes, peppers, and cinnamon, are placed in jars. Boiling water is poured into the jars, and the ingredients are left to steep for 5 minutes. Then the water is drained, mixed with vinegar, sugar, and salt, and brought to a boil again. Finally, the marinade is poured into the jars containing the tomatoes.

With cloves

This recipe for spicy tomatoes with cloves is considered a classic. This method allows you to quickly prepare a delicious winter snack without much effort. To marinate two kilograms of tomatoes, you will need:

• 5 grams of cloves;
• 10 grams of cinnamon and black peppercorns;
• 40 grams of garlic;
• 7 grams of bay leaf;
• 4 liters of clean water;
• 60 milliliters of vinegar;
• 500 grams of sugar;
• 300 grams of salt;
• greens (to taste).

Peeled (but not crushed) garlic, along with herbs, is placed at the bottom of a sterilized jar. Tomatoes are placed compactly on top.

In a separate container, combine water, bay leaf, vinegar, sugar, salt, and spices. Bring the marinade to a boil and let it steep for several minutes. Then, pour the brine into jars, seal them, and store.

Rules for storing blanks

After sealing, the jars must be completely cooled. To do this, cover the jars with a blanket or warm cloth for 24 hours. Then place the jars in a cool place, away from sunlight.

A cellar or basement is best for this purpose. The room should be well-ventilated, with a temperature between 5 and 20 degrees Celsius and normal humidity. Under these conditions, preserves will last for about a year. It's also important to ensure there are no drafts in the room.

After opening, store the canned food in the refrigerator. It's recommended to consume the snack within one month.