14 Best Recipes for Preserving Yellow Tomatoes for the Winter

Preserving yellow tomatoes for the winter means providing yourself with a delicious, sunny snack that will bring a summery feeling to frosty days. Fruits of this color are rich in vitamins and minerals and have a sweet taste. Yellow tomatoes are used for pickling and creating delicious and unusual salads that will brighten up the table on a holiday.

Benefits of harvesting yellow tomatoes

Tomatoes of this color have a number of advantages, they:

1. Dense and fleshy.
2. They have a pleasant sweet taste.
3. Excellent for canning.

Yellow tomatoes were previously thought to have a positive effect on the hematopoietic system. Canned, they can be used as a snack and are suitable for making tomato paste.

Select and prepare vegetables and containers

To prepare the tomatoes for canning, simply sort them through, inspecting them for damage, signs of rot, or mold. Wash the tomatoes thoroughly under running water and then dry them with a towel.

Any damaged, spoiled, or otherwise rotten fruit cannot be preserved; they can be used to make a snack. However, any defects will need to be corrected.

How to prepare containers for making blanks:

1. The jars should be thoroughly rinsed under running water using baking soda.
2. Then the containers are wiped and placed upside down to allow the remaining moisture to drain.
3. Sterilize the lids in a separate container for 3 minutes.

Important! Sterilizing the jars takes no more than 10-15 minutes, after which they can be used as intended.

The best recipes for preparing yellow tomatoes for the winter

Well-chosen recipes will help you preserve sunny tomatoes for the winter. We offer a selection of the best methods for preserving these tomatoes.

Traditional cooking method

If you want to try canning in a classic way, we suggest following this recipe:

• select tomatoes, sort them by size and wash;
• wipe with a towel, let them dry a little;
• place in a jar, previously sterilized;
• prepare a marinade from water, salt, and spices;
• bring it to a boil, keep it for 10 minutes;
• then drain the brine and pour it over the preserves;
• wait until the marinade cools, drain it and boil it again;
• Repeat the above procedure 3 times, then close the jars with lids.

A quick recipe without sterilization

To prepare tomatoes this way, you will have to:

1. Chop the bell peppers, cut them into pieces, removing the seeds and pulp.
2. Place peppers and tomatoes in jars, add herbs.
3. Pour boiling water over everything and let them sit for 15 minutes.
4. Then drain the water and fill the preparation with the previously prepared brine.

Preparing tomato paste

It’s not difficult to roll up tomatoes, but rather a paste from them. You’ll need:

• cut bell peppers and onions into half rings, crush garlic with a press;
• chop the greens, scald the tomatoes and peel them;
• vegetables, first peppers and onions, are placed in a frying pan, olive oil is added;
• after 15 minutes add the tomatoes, cut into pieces;
• simmer the paste over low heat for at least half an hour, until the mixture becomes homogeneous;
• Add salt, sugar, pepper and other spices, place in jars while hot and close with lids.

Sliced ​​tomato slices in gelatin

These delicious and aromatic preserves are indispensable during the winter. We'll prepare them according to the following recipe:

1. Pour boiling water over the parsley sprigs and let them sit for at least 3 minutes.
2. Cut the onion into rings, cut the tomatoes into wedges, clean and cut the pepper into strips, and peel the garlic cloves.
3. Prepare a marinade from boiling water, salt, sugar and spices.
4. Pour in the gelatin and let it swell, this will take at least half an hour.
5. Place the vegetables in jars in random order and pour the marinade over them, adding gelatin.
6. Sterilize in a saucepan, placing a linen towel on the bottom, sterilize for 15 minutes, then cover with lids.

Winter salad with tomatoes and onions

This salad is easy to prepare, and to prepare it you will need:

• cut the onion and tomatoes into rings or half rings, it is not necessary to peel the tomatoes;
• chop the pepper into strips, and grate the carrots on a coarse grater;
• add spices to the salad, you can add a little garlic, basil, parsley and dill;
• While the dish is hot, place it into containers and cover everything with lids.

Fragrant lecho

To preserve aromatic lecho for the winter, you should:

1. Chop the tomatoes and chop the pepper and onion.
2. Simmer the dish over low heat for at least 30 minutes.
3. Then add spices, a little vegetable oil and, while hot, place the lecho into jars and close with lids.

Yellow cherry tomatoes in jars

We'll be preserving cherry tomatoes using the classic recipe. Here's what you need to do:

• wash a kilogram of cherry tomatoes;
• peel 4 cloves of garlic;
• wash and remove the stems from 2 hot peppers;
• Wash and dry the dill sprigs.

Place salt, sugar, spices, tomatoes, and other ingredients in jars, pour boiling water over them, and drain after 5 minutes. Pour the marinade over the tomatoes and seal the lids, adding vinegar just before sealing.

A preparation with peppers, onions and carrots - you'll lick your fingers

An interesting salad recipe that we suggest you make your own. What to do:

1. Cut the onion into rings, chop the pepper into strips.
2. Grate the carrots, cut the tomatoes into slices.
3. Mix everything and simmer for 20 minutes.
4. Crush the garlic with a press, add it to the olive oil, and beat the mixture.
5. Season the hot salad with garlic oil and divide into jars.

Canned yellow tomatoes with grapes

This tomato preserve is unique and suitable for home cooks looking for something new. What to do:

• place garlic, bell peppers cut into pieces, spices and herbs in three-liter jars;
• then place the tomatoes in layers, alternating with grapes;
• pour boiling water over everything and let it sit for 20 minutes, then drain the water and bring it to a boil again;
• Add salt and sugar to the containers, pour in the brine, close the lids, and wrap until completely cool.

Spicy fruits with mustard

Follow the classic recipe, but to give the tomatoes a spicy aroma and flavor, add mustard seeds and cinnamon to each jar. It's best to use the kind in sticks; the powder will impart a slightly different flavor.

Marinated yellow tomatoes with hot peppers

To cook marinating tomatoes with hot peppers, you will have to:

1. Sterilize the jars, then place the tomatoes in them.
2. Place a hot pepper pod, bay leaf, allspice peas in each container.
3. Prepare a marinade from salt, cloves, water, and sugar.
4. Pour the prepared brine over the vegetables, having first scalded them with boiling water.
5. Add vinegar before closing the lids.

Chutney

We will prepare the sauce according to a simple recipe:

• finely chop the tomatoes and onions, crush the garlic with a press;
• fry the onion in olive oil, then add red hot pepper and garlic;
• after a few minutes, place the tomatoes in a container with other ingredients;
• add ginger, wine vinegar, coriander and cinnamon.

The sauce will take at least an hour to prepare.

When it thickens to the desired consistency, remove it from the stove, cool and place it in jars; don’t forget to add salt and sugar.

Adjika with bell pepper

To seal jars of adjika, you will need:

1. Cut the tomatoes into pieces, just like the bell pepper.
2. Chop the garlic and hot pepper pods, adjusting the quantity yourself.
3. Place all ingredients in a deep-sided frying pan and simmer for 45 minutes.
4. We put the adjika into jars, add vinegar, and close the lids.

Pickling vegetables

You can pickle whole peppers, onions, and garlic cloves whole, adding them to the jar. Often, housewives make a mixed bag by placing tomatoes and cucumbers in the same jar. In this case, it's best to follow the classic recipe.

How and how long to store canned food

The shelf life depends directly on the ingredients in the recipe. If the preparation contains vinegar, it can be stored for a long time, up to a year, without losing its properties.

If there's no vinegar or other preservatives, the shelf life is reduced to 2-3 weeks. Storage guidelines for preserves:

• Keep jars in a cool place, away from sunlight and heat sources;
• It is better to keep the preparations in a basement, cellar, or cellar, but a refrigerator will also do.

Tip: Failure to follow storage rules will reduce the shelf life of canned goods. For this reason, do not store jars in a warm place or in direct sunlight.

Preserving any kind of tomatoes—red or yellow—isn't difficult if you approach it correctly. Preserving tomatoes is a pleasant activity that can be enhanced by innovating with your own twists. Experimenting in the kitchen will help you create a dish that will surprise and delight your guests, offering a new taste experience.