How to properly preserve tomatoes in your own juice. A simple recipe for cooking tomatoes in your own juice for the winter

When choosing vegetables for harvesting, one should give preference to dense fruits. The Slivka variety and the like will ideally go. Tomatoes should be small, roughly the same shape, with firm but not too thick skins.

Be sure to carefully inspect the fruits before canning. They should not have spots, dents, and even more damage.

The mistake that most housewives make is to use "non-standard" for making a tomato. Such a preparation, even if it is well stored, will not have a good taste. So do not try to save money, buy only quality products for conservation.

Jars and lids must be sterilized! You shouldn't be afraid of this. It is enough to wash the cans with soda (you can even after using detergent), and then put in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest "rustic" option. Well, and so, clean cans need to be held over the steam.

Whole tomatoes in their own juice for the winter

Delicious tomatoes are obtained according to this recipe. And most importantly - when you open the jar, you will immediately feel the real smell of summer.

For a 3 liter jar you need to take:

• 2 kilos of small tomatoes and larger fruits;
• dill seeds or one inflorescence;
• horseradish leaf;
• 2-3 cloves of garlic;
• a few black peas and shower. pepper;
• clove bud;
• on a sprig of parsley and tarragon;
• vinegar - 2 tablespoons;
• salt (3 tablespoons) and sugar (5 tablespoons).

Put small tomatoes together with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Tomatoes pour in two sets of boiling water for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully introduce the boiling tomato mass and roll up.

Take note!

If the jar is filled not with tomato, but with juice prepared with a squeezer, then quite a lot of cake will remain. You don't have to throw it away. You can add a little garlic or hot pepper and your favorite spices, you get a wonderful adjika.

Chopped tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Malinovka variety is considered ideal, but any other is also suitable, the main thing is that the fruits are dense and keep their shape well.

They must be cut into 2-4 parts, put in a jar. Skin the softer ones and crush them in a deep bowl with your hands or with a mashed potato masher.

Pass through a sieve to remove the seeds, although if any remain, it's okay.

Boil the juice for about an hour, stirring regularly. In each jar, add salt (in a 2-liter 1 tablespoon), sugar (in a 2-liter 4 tablespoons) and an aspirin tablet. Pour in the tomato and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomatoes. 15 minutes is enough to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the workpiece is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy the amazing taste of tomatoes.

For a half liter jar you will need:

• about 400 g cherry;
• about 500-600 g of tomatoes per juice;
• teaspoon of salt;
• 2 tsp Sahara;
• basil (it is advisable to take a fresh sprig, but seasoning can also be used, then a pinch is enough).

Cherry put in a jar, pour boiling water. Grind large fruits into a tomato, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.

To prevent the tomatoes from bursting, you need to make 2-3 neat pricks with a needle on each.

And here's how you can cook cherry tomatoes with cucumbers for the winter.

Tomatoes with pepper in own juice

The blank can be called "2 in one". Vegetables can be served separately, and gravy can be used as a side dish. It turns out very tasty, especially with pasta. Feel like real Italians!

For two kilos of small tomatoes you will need:

• 1-1.3 liters of finished tomato;
• 1-2 pcs. Bulgarian pepper;
• salt (1 tablespoon) and sugar (3 tablespoons);
• garlic and fresh herbs to taste.

Put the tomatoes with garlic and herbs in jars, pour boiling water twice, holding for 5-7 minutes. Send pepper, salt and sugar chopped into small strips to the tomato. Boiling pour jars, roll up.

Take note!

For additional confidence, you can add vinegar to the jars (a tablespoon in a liter jar).

Tomatoes without vinegar in their own juice

For this recipe, you can use both homemade juice and purchased juice. But store products must be of high quality.

For three liter jars you will need:

• 2 kilos of cream tomatoes;
• liter of juice;
• 1.5 l. salt;
• 2 l. Sahara;
• lavrushka, garlic, shower pepper.

Boil the juice, add all the seasonings and spices, boil for about 15 minutes.

If you take store-bought juice, you may need less salt and sugar. Be sure to taste it.

Arrange the tomatoes in jars, pour boiling water over them and wrap them in a warm blanket until they cool completely. Drain the water, pour boiling juice over the tomatoes and roll up.

Tomatoes with onions in their juice for the winter

According to this recipe, the vegetables are very tasty, but the gravy is even tastier. It tastes very much like the famous Ankle Bens sauce, only thicker. If there is no time for cooking, just pour them over any porridge or pasta.

Three kilos of tomatoes cut into slices and put on fire. Send two chopped onions to them, along a sprig of basil, thyme, juice of one lemon. Boil for 20 minutes, salt to taste and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and arrange in jars. Strain the sauce through a colander, pour over the tomatoes for 2-3, sterilize a liter for half an hour and roll up.

If you add a sprig of basil to each jar, the workpiece will acquire an even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite blank. One caveat - you can not save on pasta. If you take not high-quality, the taste will be hopelessly spoiled.

Put one or two cloves of garlic and tomatoes in a liter jar. Not tight, but almost to the top. Pour about 700 ml of water into a saucepan, dilute 4 tablespoons in it. paste, bring to a boil. After 5-7 min. Add by tsp salt and sugar, ½ tsp. ux. essences, a few peas of pepper.

Pour over the tomatoes and roll up. If the workpiece will be stored in a warm room, it is better to sterilize it for 5-7 minutes additionally before rolling.

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too perfect tomatoes can be used. Yes, and tomato juice does not need to be harvested, which is an undoubted advantage.

At the bottom of each liter jar we put lavrushka, 5-7 peppercorns, tsp. sugar, st. l salt and a pinch of lemon. Lay the sliced ​​tomatoes on top. Do not add water!

Slice the tomatoes sparingly. Don't put everything in banks.

Cover jars with lids and sterilize over very low heat. Tomatoes will begin to let juice, settle. In the vacant place, report the "spare" tomatoes. This must be done several times until all the tomatoes settle in the released juice.
Approximately the sterilization time takes 40-50 minutes.

Proven method of harvesting. Such jars can be safely stored even in the apartment.

Tomatoes can be used as an independent snack, as well as added to various dishes, such as borscht, stew, etc.

Skinless tomatoes in their own juice

For this recipe, you need to choose ripe, but not overripe cream tomatoes. The fruits must be very dense in order to keep their shape well. They need to be skinned. To do this, after washing, you should lower them into boiling water for 2-3 minutes, then immediately transfer them to ice water. So the skin will come off perfectly.

Put the peeled tomatoes in jars.

Tomato juice should be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add lavrushka, a pinch of black. pepper and salt to taste. Boil for a few minutes.

Immediately pour the jars, put the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).

Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin.

Recipe for tomatoes in own juice in liter jars

A savory snack that will be appreciated by gourmets. The secret is to use other than the usual cinnamon ingredients. It is she who gives the workpiece original notes.

For 5 liter jars, in addition to dense medium-sized tomatoes, you will need:

• 3 liters of juice;
• 200 g of sugar;
• 20 g of salt;
• 5 pcs. shower pepper and cloves;
• table. l. with a slide of crushed garlic;
• a pinch of cinnamon;
• tsp vinegar essences.

Wash the tomatoes, chop with a toothpick, put in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Mix with essence and garlic, pour tomatoes.

Sterilize 40 minutes after boiling water.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain the most natural taste. And the fruits are very tasty, and the juice is just incredible.

For three kilos of cream, you need to take three kilos of large fruits. Cut them, boil them and grind through a sieve. Add salt and sugar to the juice to taste, bring to a boil.

Make pricks on the fruits, place them in a jar, pour boiling water for 20 minutes. Drain the water, pour in the boiling tomato and roll up.

Note!

The workpiece should be stored only in a cool place. Otherwise, it is necessary to pour 25 ml of 9% vinegar into each liter jar before seaming.

A simple recipe for tomatoes in their own juice with sterilization

In fact, an incredibly simple way to harvest. Twist the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two jars of 750 ml, 1.5 kg of tomatoes per tomato is enough.

Arrange your favorite spices in jars. It can be peppercorns, lavrushka, cloves, etc. Place tomatoes on top.

Add salt and sugar to taste in boiling juice, pour jars over them. Sterilize for about 15 minutes. Roll up right away.

A simple recipe for canned tomatoes in their own juice will certainly appeal to lovers of tomatoes and tomato sauce. To prepare such a marinade, you can use overripe fruits, and in their absence - tomato paste.

Varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the volume of the jar in which we marinate them. My proven and simple recipe with step by step photos will tell you how to make such a preparation for the winter.

How to preserve tomatoes in your own juice

First, we sort out the available tomatoes and wash them. For packing in jars, it is better to take dense, fleshy fruits, and soft, overripe or bursting ones will be used for juice.

When the tomatoes are washed and sorted, we make the marinade. Soft fruits are scrolled through a meat grinder, chopped with a blender or squeezed juice on a juicer. Boil the resulting slurry or juice for 20 minutes and add spices. For each liter of juice, put 1 tablespoon of coarse salt, 1 tablespoon of granulated sugar, 1-2 leaves of parsley and a few peas of black pepper.

If there are no tomatoes for juice or there are few of them, then dilute the pasta with water to the consistency of tomato juice and then cook the marinade with the same spices.

While the marinade is boiling, prepare and fill the jars. At the bottom of clean jars we put a dill umbrella, a currant leaf, a horseradish leaf and a couple of garlic cloves. This amount is suitable for a half-liter jar, and for other volumes it should be reduced or increased. Remember that the more leaves and garlic we use, the more spicy and spicy taste the tomatoes in their own juice will have.

We put the tomatoes in jars, try to put them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stem is attached to prevent cracking when pouring hot marinade. I do not pierce, because dense fleshy fruits, even with a broken skin, do not disperse and remain whole and just as dense.

For better storage, sterilize the blanks. To do this, put a towel on the bottom in a saucepan or deep frying pan, put jars.

Pour boiling marinade into them, cover with lids. We fill the pan with water up to the shoulders of the cans and boil for 10 minutes 0.5 l, 5 minutes 0.1-0.3 l.

Then we close the lids, turn the jars over, and after cooling we put them away for storage. The total cooking time is about 40 minutes.

Tomatoes in their own juice according to this homemade recipe can be stored at room temperature.

Ready-made tomatoes are a great addition to various dishes, they have a taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.

Olga 8.08.12
Good afternoon.
In the recipe for tomatoes in their own juice, there is no vinegar at all. Are these tomatoes only kept in the fridge? Do they explode at room temperature?

Alyona
And you, Olga, good day! Ripe tomatoes themselves contain a sufficient amount of acid, which is a natural preservative. If all the requirements for the sterilization of dishes (bottles and caps), for the sterilization of tomatoes in juice, are met, then these tomatoes are perfectly stored at room temperature (it is still not advisable to put them near the battery). Of course, if possible, it is better to store any seaming on the balcony or in the cellar, but this is not necessary.

Dina 05.08.13
Made everything according to your recipe. Tomatoes turned out beautiful, I think that they are delicious. In the winter we will open, then we will try :-)

Leila 13.08.13
I have two buckets of cherry tomatoes in my garden. Do you think they can be rolled in tomato juice according to your recipe. Cherries have thin skins, won't they fall apart? If everything worked out, it would be very good, beautiful and original.

Alyona
Leila, you can safely roll Cherry tomatoes according to my recipe. As usual, wash the tomatoes, prick each tomato at the stalk with a toothpick so that they do not crack when poured with hot juice. For tomato juice, it is better to use ordinary tomatoes.

Summer resident 13.08.13
I have a question. In your recipe for seaming a tomato, the phrase Cook chopped tomatoes in an enameled bowl until they are soft means that the tomatoes are boiled in their own juice or do you need to add water? And yet, the skins of those tomatoes that we put in jars should be removed or not?

Alyona
You don't need to add water. Cover the pot with a lid to release the juices faster. If you do not want to bother with making juice for a long time, then you can pass the tomatoes through a meat grinder, and only then boil the juice.
Whether or not to remove the skin from the tomatoes is up to you, this does not particularly affect the preservation recipe. The only thing is that it will take extra time to scald the tomatoes and then peel them. And yet, peeled tomatoes are softer, they fit more in a jar, so less tomato juice is required.

Nina Zubko 14.08.13
Everything turned out great! I rolled up ten three-liter bottles according to your recipe. Tomatoes are beautiful. Thanks a lot!

Irina 11/21/13
I also make these tomatoes according to the same recipe. Only for the speed of the juicing process I use a microwave. I cut the tomatoes into slices, put them in a bowl, cover with a lid for MV and set for 3 minutes. Tomatoes also release juice. And then I pass it through the auger juicer. So it will be faster.

Alyona
Irina, thanks for the interesting addition to the recipe.

Zuhra 07.02.14
What could be better than tomatoes in their own juice…?! I always planted a lot of tomatoes, and always a few favorite varieties. I preserved it a little in the usual way with spices, but mostly in my own juice). Such tomatoes were eaten quickly and tomato juice was used to prepare some dishes, instead of the same purchased tomato paste or sauce. A very practical piece!

Lily 29.07.14
You, Alena, have beautiful tomatoes in juice, and there are a lot of positive reviews. So the recipe is good, I will use it.

Ekaterina 03.08.14
A very good recipe, rolled up tomatoes last year, here I am going again. My son drinks juice with pleasure, I don’t buy industrial juice.

Alyona
Ekaterina, thanks for the feedback, son only health)))

Marina 09.08.14
I have been cooking these tomatoes for 10 years already. My family loves them very much. at first I prepared juice with a meat grinder, and now the juicer saves. they are stored in my house in a closet near the stove and have never exploded. This year I decided to sterilize in the oven, let's see what happens.

Julia 13.08.14
Good afternoon The recipe describes the process of preparing tomatoes in great detail, but I have a question: some recipes say that jars of tomatoes are pasteurized at t below 100 degrees without bringing the water to a boil. As I understand in your recipe, the water should boil? Thanks for the answer!

Alyona
Julia, you understood correctly, water should boil.
Heat treatment at temperatures below 100 degrees is called pasteurization, as a result of pasteurization, bacteria die, but spores survive. Sterilization is considered a more reliable method of heat treatment; bacteria and most spores die during boiling. Such seaming is much better preserved, and it does not need to be stored in the refrigerator. It is enough to store in a dark cool place.

Natalia 15.08.14
I rolled up several bottles of tomatoes according to your recipe. Only in order to save time I filled them with purchased tomato juice. Of course it boiled well. How do you think they will be stored normally?

Alyona
Natalya, with purchased tomato juice, seaming is much more expensive. As for storage, the tomatoes should stand normally, because the juice has already been sterilized once at the factory. True, for the same reason, it is no longer as useful as homemade freshly prepared.

Irina 18.08.14
I can't figure out how jars are sterilized. Do we put ready-filled jars in boiling water for 30 minutes? but how then to get them fiery from hot water and how long does the water reach the jars? it boils, which means it can get into the jar?

Alyona
Irina, be sure to buy special tongs for a canning jar, they cost a penny, but they greatly simplify the canning process.

• Wash jars and lids thoroughly, then scald with boiling water.
• We put the tomatoes in prepared jars and pour them with hot tomato juice. We fill the jar to the shoulder line or slightly lower (as in the photo). It is impossible to fill to the very top, because when heated, the liquid expands, and the juice begins to pour over the edge.
• Prepare a large pot of hot water in advance. The required volume is also desirable to measure in advance.
• Carefully put the jars of tomatoes in the pan (the jars are covered with lids, but not rolled up).
• The water level in the pan is one and a half to two fingers below the top edge of the jar. Boiling water should not be poured into jars.
• We sterilize according to the recipe, depending on the volume.
• We take out the jars with tongs, which help to capture the hot jar at the very neck. Since 2 or 3 liter bottles weigh decently, we will definitely call assistants with biceps)))
• We roll the tomatoes in the tomato.

Svetlana Anatolyevna 05.09.14
Thanks for the recipe, the tomatoes are worth well.

Vika 22.02.15
As for me, this is just the perfect recipe for twisting a tomato for the winter, as they say, two in one. My whole family eats them with great pleasure, and I cook borscht from tomato. It turns out that I save both banks and space in the pantry)). And most importantly, there is no vinegar here, I even give such tomatoes to my two-year-old son without fear.

Galina Sergeevna 29.07.15
I rolled these tomatoes in their own juice last year. Delicious, and most importantly, nothing is lost: tomatoes are eaten, juice is drunk.

Olga 02.08.15
Beautiful tomatoes. Lots of good reviews. So I bookmarked the recipe.

Mitrushina Tatiana 13.08.15
Reviewed a lot of recipes. Settled on yours. Went to do it. God bless!

Alyona
Tatyana, hope in God, but also follow the technology)))

Vitaly 03.09.15
Can it be done without sterilization? Well, the first time pour boiling water, and the second time with juice ...

Alyona
Vitaly, we will definitely sterilize!!! There is no vinegar in this recipe, everything is natural, so no experiments! Carefully read the rules of sterilization))))

Max 06.09.15
Vitalik, bro, tomatoes can not be sterilized or even washed. Gee ... then unsubscribe how it went :))))))

Svetlana 28.09.15
do you need spices?

Alyona
Svetlana, at your discretion, you can put your favorite spices. This is exactly the same as every housewife adjusts the amount of salt and sugar according to her taste))) Although ... the most valuable tomato juice is without salt, sugar and spices at all. This is then, right into the glass, add salt and a pinch of freshly ground pepper.

If you want vegetables harvested for the winter to retain as many vitamins as possible, use our tips. A recipe for tomatoes in their own juice without sterilization is certainly looked for by every housewife. The dish has a lot of options, depending on whether you prefer to add vinegar or not, whether you like to use spices. In addition, the lack of sterilization greatly simplifies the process.

So, if you want to enjoy juicy tomatoes from the garden not only during the summer - early autumn, but also in winter, then the recipe without sterilization that we present will appeal to you. Moreover, such tomatoes will go with a bang with family members and leave the bins of the cellar in the first place.

A simple recipe without sterilization with vinegar

Choose small tomatoes for this recipe. We will provide you with a list of ingredients based on three liter jars. If you want to roll more jars, just increase the required proportions. You will need the following ingredients:

If you ask the inhabitants of our country what vegetables they most prefer to see on their tables, it is the tomato that will be out of competition. In addition, many people like these vegetables more in canned form. Therefore, every housewife should master our recipe for tomatoes in their own juice without sterilization. Let's get down to business.

Preparing small tomatoes

Rinse the tomatoes, the smaller ones, and prick each with a toothpick from the side where the stalk was torn off. This is done so that the salt penetrates into the fruit during preservation, and the taste is saturated. If the fruits are too dense and hard, you can pierce them in several places. Then put the tomatoes tightly in pre-sterilized jars, but try not to squeeze them. Now it's time for the big fruits.

Juicing

Rinse them and cut into slices in any order. Put the mass in an enamel pan, put on medium heat and cover with a lid. It is only necessary to heat the mass, it is not necessary to bring it to a boil. When the slices are warm enough, you need to take them out and rub through a sieve. Thus, you get natural tomato juice. Add salt and sugar to a bowl of juice. It is better if you focus not on the recipe, but on the volume of the resulting juice. So, in order to cook tomatoes in their own juice (the recipe without sterilization, which we bring to your attention, will help in this), you need to put one tablespoon of sugar and salt per one and a half liters of finished juice.

If you like cinnamon, you can add one pinch for every half liter of juice, as well as vinegar at the rate of 1 teaspoon per 3 liters. And now we can pour the tomato juice, already flavored with spices and salt, back into the pan and bring to a boil. Don't forget to skim off the foam. Pour juice into jars to tomatoes while boiling, preventing it from cooling. Roll up the jars with tin lids and turn them upside down. Now the tomatoes in their own juice (recipe without sterilization with vinegar) are almost ready. It remains to cover the jars with a cotton blanket and leave to languish until completely cooled. Then put away in a cold place.

If you do not want to rub the tomato juice through a sieve, just pour boiling water over the fruits for 2 minutes and remove the skin from them. Put the fruits in a saucepan, chop a little with a knife, and put on fire. When the mass is hot, mash it with a regular pusher.

Do you want to cook tomatoes in your own juice (recipe without sterilization)? A simple recipe can be slightly adjusted to your taste by spicy lovers. If you're one of the fans of a vigorous combination of garlic and tomatoes, add a few crushed cloves to the tomato puree.

Are you planning to use tomatoes from a jar not as a snack, but in cooking hot dishes? Then use the recipe presented by us, just first remove the skin from small tomatoes. In this case, there will be no need to pierce the fruit.

If you have a lot of brown tomatoes left for preservation, then do not mix them with ripe fruits. Try to select fruits of the same degree of maturity as filling for the jar.

To prevent damage to the integrity of the fruit during preservation, discard too soft small fruits. Better put them on a tomato filling.

If you want the taste to be incomparable, before putting the fruits in jars, test the taste of a fresh tomato. A recipe for tomatoes in their own juice without sterilization may not give a good result if fresh tomatoes sour.

Some recipe variations

Salt in this recipe is the main preservative, and you can’t do without it. But any other spices and sugar, if you wish, you can omit. You can also remove vinegar from the dish, only in this case you will still have to sterilize the filled jars for 5-10 minutes. You can even try cooking tomatoes in your own juice (no-sterilization recipe) without vinegar, but in this case, try not to leave the jars in the refrigerator or cellar until spring.

If you think that tomatoes take in exactly as much salt as they need, then you are mistaken. Therefore, try not to put salt in excess of the prescribed measure.

Easy herb recipe

In this case, we will also select only small, dense and tasty tomatoes as whole fruits and also do without sterilization. For rolling cans, we need the following ingredients:

• Tomatoes for seaming small size - 3 kilograms.
• Ripe tomatoes for juice - 3 kilograms.
• Black peppercorns - 8 pieces.
• Dill and parsley - 2 sprigs.
• Sugar at the rate of one teaspoon per 1 liter of finished tomato juice.
• Salt - 1 teaspoon per 1 liter of juice.
• Garlic cloves to taste.
• Hot chilli pepper.

Recipe for tomatoes in their own juice without sterilization with herbs: cooking

Wash and sort the tomatoes. Only ideal fruits are suitable for seaming. Next, rinse the dill and parsley. Do not cut the greens too finely. In the same way as in the previous recipe, the tomatoes for juice must be cut into large slices and put in a saucepan. Only here we will bring the tomato slices to a boil and, stirring constantly, simmer them over low heat until the mass becomes soft. On average, this takes 20 minutes. Remove the cake from the finished juice using a sieve. Then we prick our perfect little tomatoes with a toothpick in several places and put them in pre-sterilized jars.

Place tomatoes close together, alternating them with herbs. At the very end, put two pods of hot pepper in jars. Bring the tomato juice obtained earlier to a boil again. Now it remains to add sugar and salt to the juice, mix the mass thoroughly and pour into jars. So our tomatoes are ready in their own juice. The recipe without sterilization with a photo that we presented in this article will serve as a visual illustration. We will also roll up the jars with tin lids, turn them upside down and wrap them in a blanket until they cool completely.

Conclusion

Tomatoes are loved by the people for their unsurpassed taste, moreover, these vegetables are suitable for a great variety of dishes as an ingredient. Until recently, this type of canning was not common among Soviet families. They brought this method of cooking vegetables for the winter to our country from sunny Bulgaria. However, the housewives fell in love with the original recipes so much that they soon began to use all sorts of variations of the dish. So, there were tomatoes in their own juice (recipe without sterilization), tomatoes in their own juice with vegetables and many other options.

Now many hostesses are busy preserving tomatoes in their own juice for the winter, and just as they serve as a good addition to lunch or dinner. Such recipes as “lick your fingers” are probably in stock for every experienced housewife.

After all, how pleasant it is to open a jar of juicy and fragrant tomatoes in the cold winter, which will remind us of the taste of summer! This delicious preservation can serve us as a separate snack, or as an addition to various dishes.

In this article, I offer you delicious recipes for tomatoes in their own juice for the winter. All of them are very successful and correctly verified and, moreover, easy to prepare. Grab your pens quickly and write them down so you don't lose them! And this link is for those who missed it

Ingredients for 7 liters:

• Tomatoes - 7-8 kg
• sugar - 6 tbsp. l
• bay leaf - 4 pcs
• allspice - 5 pcs
• salt - 5 tbsp. l.

Cooking method:

We wash the tomatoes in water and lay out the denser fruits in clean jars, and cut them softer and twist them in a meat grinder or using a blender.

Add the above amount of salt, sugar, allspice and bay leaf. Mix and put on fire.

From the moment the whole mass boils, cook for about 10-15 minutes more over low heat, constantly removing the foam. During this time, the foam should stop forming, which means the filling is ready.

Meanwhile, pour boiling water into jars with tomatoes, cover with lids and leave for 10 minutes.

Then we drain the water and pour the hot filling, tighten the lids tightly, turn upside down, cover with a towel and leave to cool completely.

Tomatoes are fragrant and delicate in taste and are stored both in a cool place and at room temperature.

Cherry in its own juice for the winter

Ingredients:

• Cherry - 5 kg
• sugar - 3 tbsp. l
• salt - 1.5 tbsp. l.

Cooking method:

First of all, we sort the harder tomatoes separately, and the softer ones will be used for juice. Then rinse them well in running water.

We lay out the cherry fruits in jars, which we previously thoroughly washed and pour them with boiling water, slightly covering them with lids.

And we twist the fruits softer through a meat grinder or grind with a blender. It is also possible after this procedure to pass the resulting mass through a sieve to get rid of particles of the peel. Pour the tomato juice into a suitable saucepan, add the above amount of salt and sugar, and then put on fire. Let it boil and boil for a few minutes over medium heat.

Drain the water from the cans of tomatoes and pour hot tomato juice. We wrap the lids tightly, turn the jars upside down and wrap them in a warm blanket.

Let them cool down completely. Then we put it away for storage.

How to cook tomatoes with slices in your own juice with a photo

Ingredients:

• Tomatoes - 8 kg
• water - 1.5 liters
• garlic - 8 cloves
• celery leaves - 2 pcs
• rock salt - 1 tbsp. l.

Cooking method:

We clean the fruits from the tails and wash them in water. I also wash the jars with soda and rinse in warm water.

Then we cut large tomatoes into four parts, and small ones into two.

Now we spread the garlic in jars, first cut into small slices, followed by a sprig of celery, and only then we tightly lay out the chopped tomato slices.

Next, for the brine, mix water with salt, put it on fire and let it boil. Then we remove and fill it with tomatoes. Filled jars are placed in a pot of hot water, on the bottom of which a towel was previously laid out and sterilized for 5-7 minutes. Now we take out the jars, wipe them and roll them up with lids.

It remains only to turn them upside down, then wrap them in a warm blanket and leave it until it cools completely.

Recipe for making tomatoes in your own juice with horseradish for the winter

Ingredients:

• Hard tomatoes - 2 kg
• overripe tomatoes - 2 kg
• Bulgarian pepper - 250 gr
• chopped horseradish - 1/4 cup
• minced garlic - 1/4 cup
• sugar - 4 tbsp. l
• peppercorns
• salt - 2 tbsp. l.

Cooking method:

We twist the overripe tomatoes in a meat grinder, put them in a basin, add to this mass chopped bell pepper, finely chopped garlic, horseradish and add salt and sugar and put on fire. After the tomato mass boils, switch the heat to low and cook for about 10-15 minutes.

In the washed jars we lay out slightly unripe hard tomatoes, add up to 5 pieces of peppercorns to each jar and pour over the tomato mass.

We put the jars to be sterilized in slightly boiling water for 10 minutes (liter), and hold three liter ones for up to 30 minutes.

Now we roll it up with boiled lids, turn it over, wrap it in a warm blanket and leave it to cool completely.

Tomatoes in their own juice (video) - a recipe for the ages

Of course, the most delicious and healthy tomatoes will be those that are canned in freshly squeezed juice. Although the fill for this needs to be prepared in advance. For juice, you can even use fruits with damaged skins that will not go for laying in jars.

Bon appetit!!!