Large tomatoes in their own juice. Canning tomatoes in their own juice

Of all the preparations for the winter, tomatoes in their own juice are especially quickly eaten. The sweet-salty taste of tomatoes will be loved by all household members, without exception, the harvest will quickly become one of the permanent ones.

An appetizer for the winter can be prepared according to several recipes, and for each method, the finished product is obtained well, just lick your fingers.

Recipes for tomatoes in their own juice for the winter

Since the recipes provide for the preservation of tomatoes in juice, it must be prepared in advance. For juice, tomatoes with fleshy pulp and sweet taste are selected. Juice can be obtained by twisting the fruit in a blender or using a juicer. Then the juice is brought to a boil and boiled for another 20-30 minutes. Add salt and pepper to taste. Next, proceed to the preparation of tomatoes, using the most delicious cooking methods.

With vinegar

Vinegar increases the shelf life of the snack to one year and gives it a refreshing sourness that will dilute the sugary aftertaste. The amount of vinegar is adjusted as desired.

• tomatoes - 1-1.4 kg;
• freshly brewed tomato juice;
• 1 tbsp 6-9% vinegar;
• 1 tbsp salt;
• 5-6 garlic cloves;
• 3-4 black peppercorns;
• 1 tablespoon of granulated sugar.

Cooking:

Black peppercorns are placed in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 parts and a part of the clove is inserted into the place from which the stalk was removed.

The skin of tomatoes in 2-3 places is pierced with a thin needle or a toothpick so that they are salted faster. The fruits are transferred to the container, without pressing on the pulp.

The indicated amount of salt and sugar is added to a saucepan with freshly brewed juice, stirred until completely dissolved and boiled for 3-5 minutes, vinegar is added.

Pour the contents of the jar with juice and spices and put in the microwave to heat up for 5-6 minutes. Then the container is rolled up with a lid and allowed to cool, after which it is stored in a cool room.

A simple canning method takes little time and does not require the use of a large number of ingredients. You can start cooking right away.

If there is no 6-9% vinegar at home, concentrated acetic acid is used. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in cooking.

Slices of tomatoes in their own juice for the winter

For a change, an appetizer can be made not only from whole fruits, but also cut into beautiful slices. An unusual interpretation allows you to use fruits of the most diverse forms for cooking.

• 1-1.5 kg of tomatoes;
• 0.8-1 l of tomato juice;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp vegetable oil;
• ½ tsp black ground pepper;
• 2-3 cloves.

Cooking:

Tomato fruits are washed well under water, the stalk is cut out. Then cut the tomato into 3-4 parts so that the seed chamber remains on the slice. The slices are transferred to the prepared container and sprinkled with cloves.

The juice is brought to a boil, salt and sugar are added to it and vegetable oil is added. Pour the mixture into the container to the very top and cover with a lid.

Pour 3-4 liters of water into a large saucepan and put a jar with the workpiece. The jar should be in the water for most of its volume - up to the shoulders. Turn on the heat and sterilize for 10-15 minutes. Then the container is rolled up with a lid and kept at room temperature for another 5-6 hours.

The preparation can be tasted after 6-8 weeks. The longer it stays in a cool place, the richer and brighter its taste will be.

With horseradish and garlic

To add spice to the preparation, horseradish is sometimes used in cooking. It will add a tart flavor and spicy notes to the appetizer.

Ingredients:

• tomatoes - 1-1.2 kg;
• tomato juice 0.8-1 l;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp vegetable oil;
• horseradish root, 2-3 pieces;
• garlic cloves - 4-5 pcs.

Cooking:

Tomatoes are washed and the skin is pricked 2-3 times from opposite sides. Transfer the fruit to a container. Horseradish root and garlic cloves are cut into large pieces and laid between tomatoes.

Boil tomato juice in a saucepan, if it starts to thicken, you can add a little water. Mix in sugar, salt and oil.

Pour the juice over the fruits and loosely cover with a lid.

The jars are placed in an oven preheated to 100 degrees and with the door open, the workpiece is sterilized for 5-10 minutes. Without waiting for cooling, the container is taken out and screwed tightly with lids.

The sample is removed after a month. Tomatoes are easy to get out of the jar with a tablespoon; before serving, tomatoes are poured with sauce. You can sprinkle them with fresh chopped herbs.

Attention!

Disposable lids work well for rolling. They are airtight, and the workpiece will stand for a long time if the storage conditions are observed.

Tomatoes in their own juice without peel

If you want the tomatoes to literally melt in your mouth, you need to remove the skin from them in advance. This can be done in the following way: shallow cuts 2-3 centimeters long are made on the fruits near the stalk. Tomatoes are dipped in boiling water and held for 30-40 seconds, then cooled under water and the skin is peeled off.

Ingredients:

• tomatoes - 1-1.2 kg;
• tomato juice - 1 l;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 1 tsp 6% vinegar;
• 2-3 cloves of garlic;
• ½ tsp ground black pepper.

Cooking:

Remove the skin from the tomatoes and stack them in rows in a jar.

Pour the juice into the pan, bring to a boil, remove the foam. Then sugar and salt are dissolved in it, mixed. Garlic is rubbed into the juice on a fine grater, black pepper is poured and vinegar is poured.

The hot mixture is poured into a container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.

Tomatoes without skins have a delicate taste, and they can be easily removed from the jar - they do not crumple and still keep their shape.

Tomatoes in own juice "Lick your fingers" without vinegar

Vinegar can be excluded from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. In order for the appetizer to stand for more than one year, you can add more salt.

• tomatoes - 2-2.5 kg;
• 3 tbsp salt;
• 3 tbsp Sahara;
• 1 tbsp vegetable oil;
• ½ tsp citric acid;
• 3-4 cloves of garlic;
• 3-4 umbrellas of dill;
• red pepper - on the tip of a knife;
• tomato juice -1 l.

Cooking:

Tomatoes are pierced with a needle and placed in a jar loosely, dill and chopped garlic are placed between them.

Tomato juice is heated and spices and citric acid are added to it. Pour the mixture into a jar. The container is sterilized in the microwave or in the oven for 8-10 minutes.

Before serving, you can boil or fry potatoes for tomatoes. Stewed cabbage and a variety of vegetable pickles are good for appetizers.

Tomatoes "You'll lick your fingers" in their own juice without sterilization

In order not to waste extra time on sterilization, you can put more vinegar and salt in the workpiece. Then the appetizer will stay longer - at least a year.

• tomatoes - 1-1.2 kg;
• tomato juice - 1 l;
• 2-3 peppercorns;
• 1.5 tbsp vinegar 6%;
• 2-3 bay leaves;
• 1.5 tablespoons of salt;
• 1 tbsp Sahara;
• a pinch of red pepper;
• 3-4 cloves of garlic.

Cooking:

Tomatoes are washed, the stalk is cut out and placed in a sterilized container. Laying the fruits, add a bay leaf with garlic and peppercorns between them.

Boil tomato juice, stir in vinegar, pepper, salt and sugar. Turn off the heat and pour the contents of the jar to the top with the hot mixture. While the appetizer has not cooled down, quickly twist it with lids and turn the jars over to cool. Then the container with the workpiece is removed for storage.

Attention!

Fresh chili peppers can be used in place of dried red peppers. It is added at your discretion, given the spiciness of the ingredient.

There are no problems with cooking, but there are several nuances that can affect the quality of the finished product:

1. For pickling, miniature tomatoes with diameters of no more than 6-7 centimeters are suitable. You can use cherry tomatoes and similar varieties.
2. Tomato juice can be replaced with tomato paste: it is first diluted with water in a ratio of 1: 2. if the mixture turned out to be very liquid, it should be boiled over medium heat.
3. The storage container must be clean. The jars are washed in advance with soda or salt, then calcined in the oven or sterilized over steam for at least half an hour.
4. You can store the packaged snack at a temperature of 10 to 20 degrees Celsius. Do not keep jars at home in a warm place. The best storage space is a cellar, a closet, a pantry, a dark closet with lockable doors, or a refrigerator.

Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so that the workpiece will be immediately eaten without a trace.

Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, believing that it is very difficult. In fact, there is nothing difficult in this recipe. canning tomatoes own juice no, the main thing is not to be too lazy to separate the skin and seeds from the tomatoes so that the tomato mass is more tender. But especially lazy ones can not separate anything, but make a filling with skins and seeds, it will also be delicious. These tomatoes keep well at room temperature.

Ingredients

To preserve tomatoes in your own juice you will need:

tomatoes in jars - 4 kg;

tomatoes for juice - 3 kg;

salt - 1 tbsp. l. per 1 liter of juice;

sugar - 1 tsp per 1 liter of juice (sugar is optional).

*** It is advisable to regulate the amount of salt and sugar yourself, because. their amount depends on the variety of tomato, on the sugar content in them. If the tomatoes are sweet, then sugar may not be needed at all, and if they are sour, then it must be taken in more quantities than in the recipe.

Cooking steps

Put the pot with tomatoes to boil on fire, periodically stirring the contents with a wooden spoon. The tomato mass will cook for about 20-30 minutes until the tomatoes are soft and ready for further processing.

Using a special device or a regular sieve, skip all boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.

When all the tomato mass is processed, then pour into a saucepan and bring it to a boil. Add salt and sugar (who decides to add). Take one jar, pour water out of it, pour hot tomato juice into it, cover with a metal canning lid and roll it up with a special machine.

Leave jars of canned tomatoes in their own juice upside down for a day. Then put away for storage.

Bon appetit and delicious winter to you!

A good housewife will definitely take care of canning tomatoes in her own juice for the winter. Recipes for such blanks are presented below.

Store-bought tomatoes in tomato juice

Many housewives are depressing by the fact that when a jar of pickled tomatoes is opened in winter, most of the brine is poured out. That is, it turns out that the forces and volume of dishes are spent very irrationally.

It will be much better if you use those methods of preservation, when the pouring of tomatoes is drunk with pleasure. But when the harvest does not allow you to cook tomatoes in your own juice for the winter, the recipes of which involve the presence of a large number of vegetables, you can resort to purchased juice. Here is one of the recipes.

Step 1. Tomatoes are thoroughly washed, the stalks are removed, and allowed to dry.

Only selected fruits are preserved, without damage and stains. Do not use soft and stale tomatoes. Pickling low-quality tomatoes, the hostess risks - the banks can explode at any moment, and all the work will go down the drain.

Step 2. It is also necessary to prepare spices for canning:

• Bay leaf;
• cherry leaves;
• currant leaves;
• pepper;
• cloves;
• dill;
• garlic.

There are no strict regulations here - as they say, there is no comrade for taste and color. Some prefer to make tomatoes in their own juice with horseradish. This additive will only add piquancy to canned food. The hostess must first thoroughly clean the horseradish roots and cut them into rings. Only leaves can be used.

Although there is no crime in the event that the hostess decides to do without spices at all, giving the aroma of leaves, garlic and pepper. Tomatoes even then turn out to have an amazing taste, and even small children drink the juice after them with pleasure.

Step 3. To cook tomatoes in their own juice without sterilization, they are heated with boiling water. This procedure resembles salting vegetables with a hot marinade.

So, the tomatoes are carefully placed in steamed jars along with spices and seasonings.

Step 4. Then boiling water is poured into the jars. After 5-7 minutes, the water is drained and the procedure is repeated.

Step 5. At this time, prepare the marinade from the juice. To do this, it is poured into a container, sugar and salt are poured at the rate of a tablespoon without a top for one and a half liters and brought to a boil. By the way, if you want to cook sweet tomatoes in your own juice for the winter, you can almost double the portion of sugar.

Step 6. After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for a couple more minutes.

Step 7. It's time to drain the water from the cans of tomatoes and pour the boiling marinade over. Pour the juice to the very top so that there is no empty space left in the container at all.

Step 8. Immediately, the jar is corked with sterilized metal or glass lids.

Step 9. The sealed containers are turned upside down and wrapped warmly.

Only after cooling the container with tomatoes marinated in juice can be removed to a permanent storage place.

Now there is something to please both family members and guests. It should be noted that the taste of these tomatoes is excellent, everyone treats them with great pleasure.

In the same way, you can cook tomatoes in your own juice with bell pepper. To do this, put the pepper cut into quarters at the very bottom of the cans along the walls. The rest of the recipe does not change.

How to cook tomatoes in your own juice with tomato paste

Store-bought tomato juice is not to everyone's taste, as some people think that it contains too many various non-natural additives. But how to make tomatoes in your own juice without having the right amount of vegetables on hand to make natural juice? Experts believe that there is a way out.

Experienced housewives advise canning tomatoes in their own juice for the winter with tomato paste. Recipes for such blanks suggest using both factory-made pasta and home-made pasta as a filling for vegetables.

Master class with step-by-step photos of canning tomatoes with tomato paste

Step 1. Selected tomatoes are washed.

Step 2. If desired, the hostess can arrange spices, herbs and seasonings in jars before laying the tomatoes.

Hot peppers can spoil the taste of the marinade. You can put it in jars only on a ring with a width of no more than 2-3 mm to give some sharpness - for an amateur.

Step 3. Tomatoes are placed in sterilized glass jars.

Step 4. Steep boiling water is poured into jars and left for 5-6 minutes.

Step 5. Then the water is drained and poured a second time, again with boiling water.

Step 6. While the tomatoes are steaming in hot water, you need to prepare a marinade from tomato paste. First, it is diluted with cold boiled water, observing the proportions. To do this, you need to take 1 part of the paste and 3 parts of water and mix everything thoroughly.

Step 7. Water is drained from jars with steamed tomatoes. Boiling tomato juice, reconstituted from paste and seasoned with sugar and salt, is poured into jars of tomatoes. It is necessary to completely fill the containers so that there is as little free space as possible.

Step 8. The jars are covered with sterile metal or glass lids, previously boiled in water, and sealed. Then the canned food is turned over, placed on the lids so that the bottom is at the top, and wrapped with something: a blanket, a coat, terry towels.

The longer the heat is kept in containers with freshly canned vegetables, the better the blanks will be, the longer they will stand.

In fact, this method is more environmentally friendly than canning tomatoes with juice from boxes. And the taste of the filling is in no way inferior to that which is made from natural tomatoes.

Tomatoes in their own juice - a recipe for the ages!

The most delicious and healthy are tomatoes, which are canned in freshly squeezed juice. True, the filling for this should be prepared in advance. For juice, you can even use tomatoes with damaged skins that do not go for laying in jars.

It is impossible to make juice from moldy, late blight-infected and rotten fruits. Otherwise, the tomatoes will not be stored for a long time.

Having selected fruits with cracks and damaged skin, substandard shape and size, they are washed and cut.

Then the tomatoes are passed through a juicer. It is recommended to skip the squeezes a couple more times, since after the first pressing there is still a lot of juice left in it. For example, from 6 kg of tomato, almost 4 liters of juice are obtained. And the last liter is already squeezed out of the squeezes!

If desired, the resulting juice can be filtered through a fine sieve or cheesecloth to remove the seeds.

After that, salt and sugar are added to the juice, 2 teaspoons without top for every half liter and put on fire.

Vinegar should not be added to the juice, as is done when preparing the filling from the purchased juice, since there is already enough acid in the natural juice.

During boiling, a foam will appear on the surface of the juice, which must be constantly removed with a spoon or slotted spoon.

After boiling, the juice is boiled for a quarter of an hour - only then can it be considered ready for pouring tomatoes.

The tomatoes are tender and sweet. And the taste of the filling is hard to describe! And even tomato seeds do not spoil the overall impression at all.

Tomatoes in own juice with bell peppers and celery

For housewives who do not have a juicer at home, but want to make preparations of tomatoes in their own juice for the winter, there is a recipe that lovers of Italian cuisine use. After all, the filling that remains after the canned tomatoes are taken out of the jar can be used not only as juice, but also as a sauce for lasagna or spaghetti.

Step 1. Tomatoes are washed, large and cracked ones are selected for juice, and small ones are set aside for conservation. For canning 2 kg of small tomatoes, 3.2 kg of large ones are required to make juice from them.

Step 2. Tomatoes intended for juice should be cut and put into a saucepan. Half a liter of water is also added there and a bunch of celery tied with a thread is placed, about 4-5 branches.

Step 3. Put the pan on the fire and cook until the tomatoes are well boiled.

Step 4. At this time, the bell pepper is de-seeded, washed and cut into quarters. For this proportion, ten pieces will be enough.

Step 5. Pierce small tomatoes with a fork so that the skin does not burst during canning.

Step 6 Celery is removed and discarded, and tomatoes are smashed with a blender right in the pan.

Step 7. The resulting slurry should be rubbed through a sieve to remove pieces of skin and seeds and get a thin and delicate texture.

Step 8. Add 8 tbsp to the resulting juice. l. sugar and 3 tbsp. l. salt, again put on a slow fire, bring to a boil and cook for 20 minutes with regular stirring so that the juice does not burn.

Step 9. In sterilized jars, put 2 leaves of bay, 3-4 peas of allspice and the same amount of black, 2-3 "cloves" of cloves. Then carefully lay the tomatoes and bell peppers.

Step 10. Pour boiling water over the tomatoes, cover with lids on top and leave for 20 minutes.

Step 11. After 20-25 minutes, the water from the cans must be drained, and the contents should be poured with boiling juice.

Step 12. Immediately, the jars should be corked, turned over and wrapped warmly. Canned food should cool slowly - this contributes to additional sterilization of the contents.

Tomatoes in their own juice for the winter step by step

You can preserve tomatoes without filling at all. It is best to use half-liter jars for this recipe. Before filling, they are sterilized over steam, putting on the spout of a kettle in which water boils over a fire.

If you want to make tomatoes in your own juice with garlic, then 3 cloves of garlic are placed at the bottom of each jar. Also add 7 peas of pepper there. You can also throw a couple of carnations on the bottom.

In each jar put half a teaspoon of salt and one teaspoon, also a teaspoon, of sugar.

Be sure to remember! Without citric acid, tomatoes will not last long. You need to put it a little bit - how much to fit on the tip of the knife.

Fruits intended for conservation are selected and washed.

Prepared without marinade, usually peeled tomatoes in their own juice for the winter. But since peeling tomatoes is a troublesome business, you should use the little "grandmother's" secret

Putting the tomatoes in a bowl, they should be poured over with boiling water and left to stand for about 5 minutes. After that, the water is drained and cold is poured. Usually such a procedure is enough to easily remove the entire skin from the fruit.

Now the tomatoes are placed in jars. Large fruits can be cut into halves or even quarters. Small ones are put whole. If the harvest turned out to be such that all the fruits turned out to be large, this recipe is perfect for preserving chopped tomatoes in your own juice for the winter.

Filled jars are covered with sterile lids. To do this, boil them for several minutes. A piece of cloth is placed at the bottom of the pot with water in order to avoid splitting the sterilized containers. Set the jars in such a way that their hangers are hidden by water. The fire under the pot of water must be made moderate.

After the jars are sterilized for a couple of minutes, you should look under the lid of one of them. The tomatoes should sink down. In this case, tomatoes are added to the container and the lid is again covered with a jar. After the jars are completely filled with tomatoes, and the juice rises to the very neck, you need to continue sterilization for another quarter of an hour.

These tasty tomatoes prepared for the winter in their own juice can stand for 3 years without losing their taste. And preserving them, as you can see from the recipe, is quite simple.

Cherry tomatoes in their own juice - recipe with photo

Perhaps the most delicious and beautiful canned food in its own juice from cherry tomatoes is obtained. These miniature tomatoes taste amazing and look great even when canned.

To make such a preparation for the winter means to provide yourself and loved ones with a tasty and healthy dish.

For cooking, the hostess will need 2 kg of cherry tomatoes and juice. As you can see from the above recipes, you can use purchased juice, restored from pasta and made with your own hands from tomatoes. Juice made from fresh tomatoes is, of course, better, as it is natural, unlike all other options.

Prepare a filling of large tomatoes, washing them, cutting them into pieces.

After boiling them over low heat, grind the mass with a blender or mixer.

Then you should grind the mass through a sieve to remove the seeds and skin of the tomatoes. After this procedure, the juice turns out to be of a finer consistency than just tomato mass crushed with a blender.

In the resulting juice for 3 liters add salt 5 tbsp. l. and sugar 6 tbsp. l. You can, if desired, put in a mass of 5 peas of pepper and the same number of leaves of parsley. Some also add cinnamon. It is quite a bit enough - to take it on the tip of a knife.

Now the juice should be put on fire again. It is boiled for 15 minutes after boiling, constantly removing the foam that forms on the surface.

While the juice is brewing, the hostess sterilizes the jars. They can be put on the spout of a steaming kettle with boiling water. Lids are also sterilized by boiling them.

Smooth whole fruits of cherry tomatoes are placed in jars. If you like, you can add garlic and chopped and peeled bell peppers.

Tomatoes are poured with boiling water and kept for 7 minutes.

Then the water is drained, and the tomatoes are poured with boiling juice. Filling should be poured to the very edge of the can. After that, they need to be quickly corked with lids, turned upside down and covered with a blanket. So canned food should stand until completely cooled, after which they can be removed for storage.

Cherry tomatoes prepared according to this recipe are extremely delicate in taste. Yes, and the juice is so tasty and healthy that after opening the jar, the contents "disappear", as they say, so quickly that the hostess does not have time to blink an eye. Of course, this is a joke, but more than half of it is the pure truth.

It shows in more detail how to cook tomatoes in your own juice for the winter, in the video:

Dear housewives, let's think about preparations for the winter? How do you like canning tomatoes in your own juice? Today I propose to do this type of preparation for the winter. To begin with, you will have to carefully study and choose one of the recipes I have proposed.

In general, tomatoes in their own juice are a universal stock in the winter. It is very convenient to open a jar of healthy yummy in the winter season, which can be used as an appetizer or as a side dish for a meat dish.

In each recipe, the list of ingredients is formed from the available products; you don’t have to look for any component for a long time to prepare a tomato appetizer according to your chosen recipe in this or.

In fact, everything is very simple to do. The result always exceeds all expectations! The taste of any of the blanks presented in the article is wonderful! Canned tomatoes in their own juice keep perfectly!

Believe me, this is what you definitely need to prepare for the winter! You will never regret what you have done, but on the contrary, every time you will only admire and rejoice! The only thing you can be upset about is that there are not enough tomatoes left in their own juice in your storage. Feel free to choose a recipe, get down to business! Let there be a lot of delicious and appetizing!

1.

And why not prepare cherry tomatoes in their own juice for a change? They won't go unnoticed on the table! So cook with pleasure, stock up on vegetable beauty for the winter!

Products:

• Cherry tomatoes - 2 kg
• Tomatoes - 1 kg
• Salt - 1.5 tbsp. l
• Sugar sand - 2 tbsp. l
• Vinegar 9% - 30 ml

Step by step description of actions:

1. View all the tomatoes, remove the stalks from them if any, rinse the vegetables thoroughly.

2. Wash the jars in advance under warm water, sterilize in the usual way for you. Put cherry tomatoes in sterile containers. Use the container size as you wish. Pre-scald the lids for canning with boiling water.

3. Boil water, pour tomatoes in containers with it for 5 - 7 minutes.

4. Chop the remaining large tomatoes with a blender until puree.

5. Add granulated sugar and salt to the filling.

6. Move the tomato juice into a saucepan or saucepan, boil the mass, regularly removing the foam.

7. Boil for 5 - 6 minutes, then add vinegar, remove the dishes from the heat.

8. Remove water from cherry jars. Pour freshly prepared hot tomato filling into jars.

The filling must be poured to the very top of the container, completely blocking all the cherry tomatoes with liquid.

9. Immediately screw the jars with lids, turn them upside down. Wrap ready-made tomatoes in their own juice with a warm blanket. Then, when the workpiece has cooled down, move it to a cool place where it can be stored for a long time.

Cook with joy! Let your blanks are deftly prepared, perfectly preserved!

2.

And how do you like the option of cooking tomatoes in juice from the store? Try it, this option is very convenient and no worse than the usual way of cooking with homemade juice. In addition, if you do not have extra tomatoes to create the filling, then using tomato juice from the store can solve this problem.

Components:

• Tomatoes - about 1.5 kg
• Tomato juice (ready) - 1.5 l
• Bay leaf - 1 pc.
• Cherry leaves - 3 pcs
• Currant leaves - 2-3 pieces
• Allspice - 3-4 peas
• Carnation - 2 pcs
• Dill - to taste
• Garlic - 2-3 cloves
• Salt - 1 tbsp. l. without a slide
• Sugar - 1 tbsp. l. without a slide
• Vinegar 9% - 1 tbsp.

Cooking sequence:

1. Rinse the tomatoes with drinking water, remove the ponytails from the fruits.

2. Prepare all fragrant spices.

3. Send the cleanest jars for sterilization. Arrange tomatoes and prepared spices and seasonings in sterile containers.

4. Boil water, pour into jars to the top, leave for 5 - 7 minutes. Next, drain the slightly cooled liquid. Repeat the above procedure again.

5. Place the finished tomato juice in a saucepan, add salt and sugar to it. If you prefer to eat sweet tomatoes, then the amount of sugar needs to be increased.

6. Boil the marinade. Add the right amount of vinegar to it, let the tomato juice boil a little, about 3 minutes.

7. From each jar, pour the liquid into the pan. Pour the tomatoes with boiling marinade to the very top so that there is no air left in the container.

8. Sterilize jar lids. Clog banks with them.

9. Put the containers on the lid, wrap them up. When the contents in the jars have cooled, put them in a storage place. The taste of tomatoes is wonderful, everyone eats such a preparation with great admiration!

3.

Thanks to the aromas emanating from pepper and celery, tomatoes in their own juice are even tastier! Tomato filling according to this recipe is very simple, without the use of a juicer. Be sure to evaluate this cooking option yourself, having tried it once!

Required:

• Small tomatoes - 2 kg
• Large tomatoes - 3, 2 kg
• Water - 0.5 l
• Fresh celery - 4-5 branches
• Bulgarian pepper - 10 pcs
• Sugar - 8 tbsp. l
• Salt - 3 tbsp. l
• Bay leaf - 2 pcs
• Sweet pea pepper - 3-4 pcs
• Black peppercorns - 3-4 pieces
• Carnation - 2-3 pieces

Canning steps:

It is most convenient to prepare containers for canned tomatoes at the very beginning, that is, rinse and sterilize the jars in any way.

1. Sort the tomatoes, leaving large ones for juice, and small ones for whole preservation. Wash the tomatoes, remove defects from them. Cut tomatoes for juice into 2-4 parts, transfer to a saucepan, add 0.5 liters to them there. water, put the celery, collecting its branches in a bundle with a thread.

2. Put on fire, cook as much as it takes in time so that the tomatoes boil very well.

3. While the tomatoes are boiling, you need to prepare the bell pepper. To do this, it must be thoroughly washed, cleaned of seeds and stalk. Each pepper is divided into 4 segments in the longitudinal direction.

Pierce small tomatoes with a fork once so that they do not burst while preparing them for the winter.

4. When the tomatoes for pouring are very well boiled, remove a bunch of celery from them. Break the whole mass with a blender.

5. Then pass it through a fine sieve to remove seeds and skins.

6. Put sugar, salt into the resulting tomato juice, mix. Send to low heat, boil, then cook for 20 minutes, stirring constantly, otherwise the juice may burn.

7. Place bay leaf, black pepper and sweet peas, cloves in previously prepared sterile jars. After that, put the tomatoes in a container, filling the voids between them with sweet pepper.

8. Fill jars with vegetables with boiling water. Cover them with lids, let stand for 20 minutes.

9. After the specified time, carefully remove the boiling water from the containers. Pour boiling tomato juice into jars with tomatoes and bell peppers. Immediately roll them up, turn them upside down, wrap them in a blanket or fur coat. Leave in this form until the jars with the contents have completely cooled. Then rearrange the finished tomatoes with celery and bell pepper in a cool place where the workpiece will be perfectly stored!

Good luck with your cooking!

4.

This recipe is one of the easiest ways to prepare tomatoes in your own juice. Hope you don't miss your moment. Use them without fail.

Compound:

• Tomatoes for juice - 1 kg
• Tomatoes for harvesting small and medium sizes - 600 g
• Salt - 1 tbsp. l
• Allspice peas - 3 pcs
• Black peppercorns - 10 pcs
• Carnation - 3 pcs
• Garlic - 2 cloves
• Hot pepper - 0.5 pod

The sequence of steps for canning:

1. Tomatoes intended for juice, cut into several parts. This is necessary to facilitate their processing through a juicer.

2. Run the tomatoes through the juicer. A thick mass should form. Usually, approximately 1 liter comes out of about 1 kg of tomatoes. juice, still depends on the juiciness of the tomatoes.

3. Pour tomato juice into a saucepan, salt, boil. After boiling, boil the juice for 10-15 minutes, removing the foam from it.

4. In the meantime, sterilize clean jars, put peeled garlic cloves in them, put hot peppers. Add black pepper and allspice peas, cloves, lay tomatoes.

In advance, tomatoes must be pierced with a toothpick in the place where the stalk is removed.

5. Pour boiling water into a container with vegetables, cover with a lid, let stand in this state for 10 minutes.

6. Drain the water from the jars, fill the containers with hot tomato current, hermetically close or roll up the lids. Turn the container upside down, wrap it with a blanket, let it cool naturally. Next, remove the tomatoes in their own juice to the cellar or to any other place where the blanks are well stored. Here are the tomatoes in their own juice! I hope you enjoy their taste, you will appreciate everything.

I wish you a healthy and very tasty winter with the flavors of summer!

5. Video - a recipe for a simple preparation of tomatoes in your own juice

Please take a look at this recipe. It is a classic preparation. Everything is done quite simply and naturally. Try it for sure! Treat your family and guests to amazing yummy. Good luck to you!

What recipe did you like? I hope your answer is positive. Get down to cooking delicious and fragrant tomatoes in your own juice. You will definitely succeed! Cook with love and great mood! Don't get sick, eat more vegetables! Have a delicious winter and quick preparations with excellent results!

It is summer now! Hot season, rich in fruits and vegetables. You need to have time to eat them to your heart's content, while they are as rich as possible in vitamins and trace elements. And we need to stock up for the winter, so that even then, we do not lack them. In addition, vegetables can not only be served as a delicious snack, but also cooked from them delicious dishes.

So, for example, many dishes are prepared with tomatoes. And rather than buying them in a store with all sorts of preservatives, it is better to cook your own, homemade. Of course, this undertaking requires a considerable amount of time. But what can you do to prepare healthy and healthy food for your loved ones.

In addition, if we take into account that everything is expensive in the store, then you can probably work hard in the summer. So, for example, a jar of tomatoes in their own juice costs about 80 rubles. And there are only 5-6 pieces in a jar. That is, just enough of them to cook only udin dinner. But the winter is long, you have to cook a lot of lunches and dinners. And if there are stocks, then it’s somehow more fun to cook with them.

How to preserve, I already told in one of the notes. And today let's prepare tomatoes in our own juice for the winter. They turn out very tasty. However, the juice in which they are cooked is no less tasty.

To taste, they resemble fresh tomatoes, but only sweet and salty. They are also good as an appetizer, but for the preparation of second courses there is simply no substitute for them. So, for example, a real one in winter can be prepared with these blanks. And not only him, but also many other dishes.

Therefore, in the harvesting season, I try to prepare as many of these jars as possible. And today I am sharing the recipe with you. Moreover, this recipe can be safely called “You will lick your fingers”, both the fruits themselves and the juice are so tasty. And when you eat another tomato, every time you lick your fingers too. So don't forget that when you try it!

Tomatoes in their own juice without sterilization - a simple recipe

The calculation of products is given for two liter jars. The calculation of salt and sugar is given per liter of juice.

We will need:

• Tomatoes - 1.3 kg
• Tomatoes for juice - 1.7 kg
• Garlic - 4 cloves
• Peppercorns - 6 peas
• Salt - 2 tbsp. spoon
• Sugar - 3 tbsp. spoons

Cooking:

1. Wash liter jars with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan, bring it to a boil. Then put a colander in it, and in it a jar with the neck down. Leave for 10 minutes, during which time the jar will be completely steamed and become sterile.

2. Pour boiling water over the lids, also for 10 minutes.

3. After the jars are sterilized, immediately cover them with lids.

4. Select small fruits for laying in jars. I use plum varieties, or they are also called "lady fingers". They are firm, elastic, fleshy. And definitely will not fall apart, nor during processing. not during storage.

And we will need large juicy tomatoes for making juice. I also have "lady fingers", but you can use large ripe and fleshy varieties.

The most important thing is that both are tasty. From tasty raw materials, you get a tasty end product. It's an axiom!

5. Cut large specimens into two halves and twist them through a meat grinder.

• You can also chop them coarsely, put them in a saucepan, and heat with the lid closed, but do not bring to a boil. But in this case, it is better to remove the skin from the tomatoes first.
• Or you can use a juicer. Those residues that remain after the first spin can be passed through the juicer one or two more times. In this case, the juice will also be without skin and seeds.

6. In both cases, after one of the procedures, we put the fruits in a sieve and grind them. We put the pan down, into which the juice without seeds and skin will be filtered. Of course, if this is not important, then you can leave them with seeds. But still it is better not to be lazy and wipe it.

7. Instances that we will lay in jars are best peeled. It is very easy to do this. Pour them all with boiling water for 5 minutes, then drain the water and pour over them with cold water. Then, picking up the skin with a knife, easily remove it.

8. Again, you can leave them with the skin on. But in this case, use a toothpick to make several punctures in the stalk area. Then the skin will not burst, and the fruits will retain their beautiful appearance.

I decided not to be lazy, and took off the rough skin. In winter, such a product can be immediately used for cooking.

9. Put the tomato juice on the fire, add salt and sugar, peppercorns and garlic, which can be cut into halves.

10. Bring to a boil. Cover with a lid so that the water does not evaporate, and boil for 20 minutes. If foam appears, remove it.

11. In parallel with this, boil water in a kettle.

12. We put whole tomatoes in a jar, laying them more tightly.

13. Fill them with boiling water from the kettle. And cover with a metal lid. We leave for 10-15 minutes.

14. Then we remove the metal cover and put on a plastic cover with holes. Drain the water into the pot and put it back on the boil.

15. Let it boil for 2-3 minutes, and pour the fruits for another 10-15 minutes. Do not forget to cover with a metal lid. Drain the water again.

16. Immediately fill them with boiled tomato juice under the very neck. If you did not let the juice boil too much, then it will just be enough for you for two cans. I only have a couple of spoons left. But, in order not to be mistaken, you can make a little more juice. He won't get lost. Immediately there will be those who want to try it.

17. Cover with a metal lid. It's good if the excess juice flows out of the jar a little. This means that there is no air left in the jar.

18. Let stand for 5 minutes, twist the jar from side to side so that no air bubbles remain. Screw the lid on with a seamer.

• They also close with screw caps, but I trust more conservation, which is rolled up with a seamer.

19. Turn the jar over and put it on the lid, on a towel. Cover with a thick blanket or large towel and leave in this position for 24 hours. During this period, the sterilization process continues. Then remove the blanket and check if the jars are leaking. If you have not violated the process and tightly twisted them, then everything should be fine.

20. Then the banks can be turned over and rearranged in an accessible place for observation. Watch for three weeks. If during this time the lid is not swollen and the juice is not cloudy, then the whole process was successful. If the lid is swollen, then such a blank should not be eaten!

But you can add half a teaspoon of 70% vinegar essence to be sure. In this case, you can be 100% sure that they will be perfectly stored until the very vein.

I bring to your attention a video recipe for greater clarity.

But there is another way in which sterilization is indispensable.

How to cook tomatoes in your own juice with jar sterilization

• We do everything the same as in the previous recipe. But you do not need to pre-fill the tomatoes with boiling water.
• You need one of the above methods to prepare tomato juice, boil it for 10-15 minutes over low heat.
• Then pour them prepared fruits. And put the jars with the contents into the water for sterilization for 20-25 minutes.
• Pull out one jar at a time, and immediately close it with a lid using a seaming machine. Then take out the second one and close it too.

How to sterilize jars of vegetables

• We take a large saucepan, put a thick layer of gauze or cloth on its bottom.
• Put the jars in the pot
• Pour water at room temperature, or slightly warm, into the pan. You need enough water so that it reaches the narrowing of the can, or, as they say, “up to the shoulders”.
• Bring water to a boil
• Reduce the heat to such that the water boils slightly, but does not boil.
• We sterilize for as long as indicated in the recipe.

Each recipe may have different sterilization times. It depends on what kind of product we want to prepare. There are so-called "capricious" products, they should be sterilized longer than less "capricious".

To be sure, before pouring tomato juice into jars, you can add a crushed aspirin tablet. 1 tablet per liter jar. This is an additional acid, and it will keep the jars safe for a long time. In the previous recipe, I described this procedure in detail.

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And with all confidence they can be considered a recipe for "You will lick your fingers." They seem to taste fresh. And salt and sugar only enhance their dignity. When you open a jar and start pulling them out one by one, it's almost impossible to stop until the last one is eaten.

Bon appetit!