How to sterilize tomatoes in your own juice. Delicious tomatoes in their own juice - simple and delicious recipes for the ages

Homemade tomato juice is very tasty. And if you close together with him for the winter also tomatoes in their own juice for the winter, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And for this we do not need vinegar, so these tomatoes are very fond of children.

As you can see, this homemade preparation for the winter has so many advantages that it is absolutely worth it to cook tomatoes in your own juice for the winter!

Ingredients:

Yield: 3 liters

• 2 kg of tomatoes;
• 1 liter of tomato juice;
• 1.5 tablespoons of salt;
• 2 tablespoons of sugar;
• 2 peas of allspice;
• 2 bay leaves (medium size)

How to close tomatoes in their own juice for the winter:

For this recipe, we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes - in jars. Wash tomatoes thoroughly and sort. Set plum tomatoes (or small ones) aside for now.

Cut large tomatoes in half, cut out the attachment points of the stalks, cut into medium-sized pieces and pass through a meat grinder. Pour the juice into a saucepan, put on a small fire and bring to a boil. Boil for 5 minutes.

We put salt, sugar, allspice and bay leaf. Bring to a boil, remove the foam. Boil the juice over low heat for 12 - 15 minutes (until the foam stops appearing).

Such tomato juice turns out to be very tasty and thick, but there is still one caveat - this juice is with seeds. If you, like me, prefer pitted juice, then you will need to grind it through a sieve (it will turn out faster if you first rub it through a large-mesh colander, and then through a sieve). If you don't feel like or don't have time to deal with grinding, leave it as it is. Pour the juice into the pan, put it on the fire again, bring to a boil.

At the same time, boil water in another pot. And in sterilized jars we put plum tomatoes.

Pour the tomatoes in jars with boiling water.

We cover (do not roll up!) The jars with lids and wrap them with a blanket (we make a “fur coat”). Leave the tomatoes for 7-10 minutes.

Then we drain the water from the cans (it is convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.

We roll up the banks and immediately wrap them in a “fur coat” again. Tomatoes in their own juice will have to stand like this for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement or stored at room temperature.

For juice, you can use crushed tomatoes, irregularly shaped, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.

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.

Tomatoes in their own juice are not only an excellent appetizer for a meat or fish dish, but also a great product that can be used to prepare all sorts of sauces throughout the winter. For example, I often do .

I already wrote about for the winter, oh,. And I want to say that by preparing summer vegetables for the future, you significantly save on buying the same spins in stores during the cold season.

So do not think about what to make preparations for the winter, it is very difficult. In fact, everything is much easier. Of course, you need to devote time to this, but the result is worth it!

As in most cases, there are many recipes for tomatoes in their own juice. But the main thing in them is one thing - they retain their taste and aroma. But more importantly, they will be made by your own hands and without the use of all kinds of thickeners and various chemicals, which are so stuffed with store products. Let's get started!

The easiest recipe for tomatoes in their own juice for the winter without sterilization

This is really the simplest recipe in which there are no spices, salt and vinegar. Nothing... just tomatoes!

These tomatoes are perfect for making various sauces for pasta or pizza. They can be used not only in sauces, but also as an appetizer for any dish.

We will need:

• tomatoes.

Cooking:

First, pour the water with a spatula so that there is not too sharp a temperature drop. And then you can pour it from a saucepan or kettle.

It is better to use large, juicy fruits for this.

Tomatoes in their own juice with vinegar - you will lick your fingers!

Vinegar is often used in twists. It gives tomatoes extra flavor and aroma. But it also acts as a preservative, thanks to which jars of tomatoes will be stored for a very long time.

We will need:

• tomatoes;
• salt - 1.5 tablespoons per 1 liter of tomato juice;
• sugar - 3 tablespoons per 1 liter of tomato juice;
• apple or wine vinegar 6% - 1 tablespoon per 1 liter jar.

Cooking:

Based on 1 liter of tomato puree, 1.5 tablespoons of salt and 3 tablespoons of sugar.

Delicious tomatoes for the winter with horseradish

This recipe mixes a whole range of flavors and flavors of summer vegetables. These are sweet peppers, and tomatoes, and garlic. And horseradish completes this incredible composition, filling the tomatoes with its aroma. An incredibly healthy dish that you can enjoy all winter!

We will need:

• ripe tomatoes for juice - 3 kg;
• tomatoes of medium ripeness - 3 kg;
• garlic - 100 g;
• horseradish - 100 g;
• sweet pepper - 500 g;
• salt - 80 g;
• sugar - 100 g;
• vinegar essence - 1 tablespoon;
• peppercorns - optional;
• chili pepper - optional.

Cooking:

If you like it spicy, you can also chop the chili pepper.

Thanks to this hole, our hard tomatoes will marinate faster.

Video how to cook tomatoes in your own juice for the winter without peel

In this video you will learn how to make peeled tomatoes. After all, many do not like it, but prefer to eat only the pulp. That is why there is such a wonderful recipe!

I want to warn you that you will have to tinker with the cleansing of the skin. But the result is worth the candle! I'm sure your loved ones will be pleasantly surprised.

We will need (per 1 liter jar):

• tomatoes - 1.5 kg;
• cherets fragrant peas;
• hot peppercorns;
• Bay leaf;
• cinnamon - optional;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Cooking:

Tomatoes in their own juice for the winter without vinegar

And of course, for those cooks who don't like using vinegar, there is always an alternative. All we need for spin is tomatoes and salt. An excellent recipe that is definitely worth a try this summer.

We will need:

Cooking:

For every liter of tomato juice, add 10 g of salt. For 2 liters - 20 g, etc.

1. We put the pan on the fire, let it boil and cook for about three minutes at a low boil.
2. Pour the juice into a jar.

Place the jar on the blade of a knife to prevent it from bursting.

The water should be the same temperature as the tomato sauce.

The first tomatoes are already beginning to ripen, which, of course, will be eaten fresh. But very soon there will be so many of them that it will be necessary to process them somehow. And I advise you to make a couple of cans of tomatoes in your own juice. And how - now you will definitely know!

Bon appetit!

It seems that this year we have preserved everything, but no, we almost forgot the tomatoes in our own juice. How could it be without them in winter, because this is an excellent healthy snack, as well as juice that you can drink, prepare various sauces, and use as a tomato for frying first courses.

I “scoured” the Internet, and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only difference is the presence or absence of salt, sugar and spices in the juice, as well as sterilized or not sterilized.

Thus, we will cook tomatoes in our own juice according to the classic recipe, which is the best recipe for making tomatoes in tomato juice for the winter.

Tomatoes in own juice with spices two options

1st option not sterilized

Based on a 3 liter jar, we need:

• 2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
• 3 kg of small tomatoes, Slivka varieties, you can use any
• 3 tbsp Sahara
• 2 tbsp salt
• 2-3 cloves of garlic
• 2-3 pieces of allspice or black peppercorns

Cooking:

1. First, prepare the juice. My tomatoes, separate from the stalks, cut in half and pass through a juicer, either electric or manual. Juice is obtained without seeds, who loves with seeds, you can grind tomatoes through a meat grinder. We put the resulting juice on low heat, and boil for 20 minutes, remove the emerging foam. After boiling the juice, add salt, garlic, sugar and allspice, mix thoroughly.

2. While the juice is being cooked, we prepare jars and lids by sterilizing them.

3. Put a bay leaf at the bottom of the jar and lay the tomatoes. We prick the tomatoes with a toothpick around the stem, 3-4 punctures, then the skin will not burst. There is another option - removing the skin from the tomatoes, pour boiling water over them, and then into cold water and remove the skin.

4. The jar does not need to be shaken, a small space between the tomatoes will allow them to warm up better.

Immediately roll up and turn them upside down. We cover warm.

2nd option sterilized

We need:

• 2 kg ripe tomatoes for juice
• 3 kg of small tomatoes, can be with a skin or chop
• 3 tbsp salt
• 2 tbsp sugar, you can without it

Cooking:

1. We skip the tomatoes for juice. Let it boil for 20 minutes, add salt.

2. Put the tomatoes in jars and pour the juice. We sterilize a 3 liter jar for 30-35 minutes. We tightly twist and turn the cans.

Tomatoes in own juice

We need:

for 3 l jar

• 3 kg small tomatoes
• 1 tsp vinegar 9% in each jar

for 1 liter of juice

• 1.5 tsp salt
• 50 g sugar

Cooking:

1. My tomatoes and cut into slices and fill the jars. We do not shake the jars, but fill them up to the neck.

If desired, you can remove the skin from the tomato, for this we make cuts on the washed tomatoes with a cross, pour boiling water, hold for 1-2 minutes, and then dip in cold water. After such a "bathing", the skin is well removed.

You can boil the tomatoes with juice, but they will boil. This is good to do if you need tomatoes for making sauces or tomato.

2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. Optionally, you can add bay leaf and peppercorns. Boil for 20 minutes, remove the foam.

3. Pour jars with ready juice and sterilize for 35 minutes with a capacity of 3 liters. Roll up hermetically.

Prepare for health! Bon appetit!