Canned pickled tomatoes with garlic for winter

This recipe was kept at home, in an old notebook of grandmother's recipes, and tomatoes were cooked according to it for as long as I can remember). The taste of the tomato is just perfect! For any festive and ordinary table! However, it has one significant drawback: tin cans, as a rule, are not enough! :)

And so, in sterilized cans of 3x (-2x-1.5) liters, we put tomatoes, red and green, (or put them in different cans), distributing the leaves of greenery evenly between them.

Pour boiling water and leave, covering with a sterilized metal lid for 10-15 minutes..

Then drain the water into a saucepan, add salt and sugar to it, bring to a boil (so that everything dissolves) and add 1 dessert spoon of acetic essence there.
And while the water is boiling, add onion chopped with feathers or rings into a jar with tomatoes, and peppers, and, in the middle of the jar, a garlic clove cut into plates.

Now that the brine has boiled, pour it over the tomatoes immediately and roll the jar under the lid.

Turn the finished, rolled-up cans upside down and cover with insulation. When the cans cool down, you can put them for storage (in the cellar, under the bed, in a word, where you usually store your canning for the winter)
Instead of vinegar, you can use aspirin - acetylsalicylic acid (3 tablets per 3 liter jar), lemon or apple cider vinegar - the taste almost does not change.