Tomato slices in their own juice without sterilization. Recipe: Tomatoes in their own juice

There are dozens of ways to roll up tomatoes for the winter. Most of these preparations are very tasty. But here's the problem: in order to eat this delicious vegetable, you must first remove the skin, and then bite off a part, or cut it. While sliced ​​​​tomatoes in their own juice can be immediately pricked with a fork and sent whole to the mouth. It's also worth noting that after you eat the tomatoes, there's juice left over that can be used to make a lot of your favorite dishes.

Therefore, we offer you, without delay, to make this wonderful appetizer using our simple recipe with a photo.

Ingredients

Servings: - + 30

• tomatoes 5 kg
• garlic 3-4 cloves
• allspice peas 6 pcs.
• granulated sugar 1 tbsp
• salt 1 tbsp

per serving

Calories: 22 kcal

Proteins: 0.6 g

Fats: 0 g

Carbohydrates: 4.8 g

1 hour. 30 min. Video recipe Print

Start by sterilizing your seaming containers. It is most convenient to use liter. Put the washed jars in a cold oven, pouring 1-2 cm of water into them. Preheat the oven to 150 ° C and leave the jars for 15 minutes to sterilize. Then open the oven door a little so they don't cool too quickly. After a few minutes, remove the jars, drain the water and turn on a paper towel. Reduce the temperature in the oven to 120 °, you will need it a little later. Now you can continue the harvesting process.

Immediately it is worth paying attention that it is better to use tomatoes of different varieties. Those that will be cut into pieces should be firm and fleshy, but at the same time ripe. They need 2 kg. And those who will go for tomato juice (we take 3 kg), we need others - very ripe, without a core, usually round and large. To make the snack as tasty as possible, set aside fruits that do not meet these standards or have spoiled.

Make juice first. To do this, cut the tomatoes into pieces and pass through a meat grinder. Even better if you grind them in a blender.

Put whole cloves of garlic, salt, sugar and seasonings into the juice. Boil the resulting tomato over low heat for about a quarter of an hour. Take a heavy-bottomed pot for this. In the end, try to see if there is enough salt and sugar for you. Some people add a little more black pepper for spiciness.

In the meantime, work on the rest of the tomatoes. They must be skinned. Cut the vegetables into wedges and arrange evenly among the jars. Immediately pour over the prepared juice and cover with lids. Put the tomatoes in the oven and sterilize there for 15 minutes. Then carefully, so as not to burn yourself, take out the cans and roll them up.

After that, wrap them in a thick cloth for a day so that the twists remain hot for as long as possible.

Advice: To make it easier to remove the skin, pour boiling water over the tomatoes for 1-2 minutes. After that, the skin can be easily removed.

Your tomatoes in their own juice are ready. A great appetizer for the winter has come out, which you will appreciate in the cold season, when there are no juicy and fragrant fresh vegetables.

If they are eaten fresh, just plucked from the bush, sprinkled with a pinch of salt - perhaps the best food that summer gives us. But the tomato is seasonal, and the tomatoes sold in the supermarket differ little in consistency from wet cardboard. If you want to be able to enjoy the aroma and taste of a summer tomato in winter, in your own juice for the winter according to our recipe.

About the benefits of the workpiece

Own tomatoes for the winter will bring great benefits to you and your family:

• Firstly, tomatoes in their own juice retain useful mineral salts, trace elements and most of the vitamins.
• Secondly, heat treatment in tomato fruits increases the content of a natural antioxidant - lycopene, which prevents the development of diseases and slows down aging.
• Third, it's profitable. Winter tomatoes from the store shelf cannot be compared with fruits taken from one's own or good tomatoes bought at the market. At the same time, canned food will come out cheaper, and you can easily and easily prepare a variety of tomato sauces and dressings.

Before you start canning tomatoes in your own juice, carefully read the entire recipe, prepare the necessary equipment and the right amount of ingredients.

Kitchen appliances and utensils

To preserve tomatoes in your own juice, you will need:

• glass jars, best of all with a capacity of 700 ml to a maximum of 2 liters;
• tin lids for conservation with rubber seals;
• a lid with holes and a spout for draining liquid from cans;
• pans: two large ones - for sterilizing jars and boiling juice, and one small one - for sterilizing lids;
• grate in a large pan - for placing cans;
• manual auger juicer;
• tongs-lifter;

Required Ingredients

Before starting conservation, stock up on all the necessary ingredients:

• tomatoes;
• salt;
• sugar.

Features of product selection

In order for the preservation to come out tasty, the products for it must be carefully selected. Tomatoes need to be taken at the peak of ripeness, dense, medium-sized, if possible of the same size, without cracks, spots and growths. For the preparation of juice, the fruits can be selected not so carefully - they can be larger and with some defects. Salt is better to take large, not iodized, sugar - refined sand, and it must be dry.

Step by step recipe with photo

How to close tomatoes in your own juice - simply and step by step.

Important! Before starting work, carefully inspect the prepared dishes and materials. The glass should be free of cracks and cracks, the lids should have smooth edges and fit well to the necks, the rubber seals should fit well, and the metal tool should not have nicks.

Tomato preparation

Selected tomatoes are thoroughly washed and the stalk is cut out.

twisting

Simultaneously with the preparation of tomatoes, tomato juice is prepared for pouring them. To do this, the tomatoes are cut into pieces and passed through a juicer.

boiling juice

After squeezing the juice, put the pot with the filling on the fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close the tomatoes without salt and sugar). After the juice boils, it is kept on fire for about 10 minutes, the foam is not removed.

Sterilization of jars

Dishes and lids are thoroughly washed with soda or soapy water and rinsed with clean water. The lids are well wiped and dried.

For sterilization, a grate is placed on the bottom of the pan, jars are installed, poured with water almost under the neck and the water is brought to a boil. Boil 10 minutes. In the same way, in a small saucepan, the lids are sterilized along with the seals.

Packing tomatoes in jars

Prepared tomatoes are loosely placed in sterilized jars, one by one removing them from hot water with tongs.

Then the tomatoes are poured with boiling water in a volume approximately equal to half the volume of the jars, so that the jar is filled with water to the top, and the jars are covered with sterilized lids. After 10 minutes, the lids are removed and the water is drained.

Important! Hot jars can only be placed on a wooden tabletop or on a towel. Heated glassware placed on a metal or stone surface may burst.

Pouring juice

Boiled juice is poured to the top with jars of tomatoes, making sure that there are no air bubbles left in the container.

sunset

After the jars are filled, they are covered with sterilized lids and rolled up with a machine.

Tomatoes in their own juice complement any dish, especially in winter. However, just like . Tomato juice can be used to quench your thirst or make sauces based on it.

By the beginning of the barbecue season, I always hide a jar of delicious tomatoes in order to make a spicy lamb or lamb sauce from them. And since the jars with this blank fly away among the first, it can be very difficult to do this. You gape a little and that's it - there is nothing to make the sauce from. And in winter I punch a blank for pizza or soup.

The best option is to use your own greenhouse or outdoor grown tomatoes (weather permitting). But even from the purchased ones, an excellent preparation is obtained. When I didn’t have a dacha yet, I bought in the market.

You need to use two types of tomatoes - one will go to the jar, the other (large) to the juice. I like to roll jars of cherry tomatoes. This is convenient (they are more compactly located in the bank), and for pouring, the Ox's Heart variety is used. They are fleshy, very tasty - preparations with them are simply “you will lick your fingers”.

In Soviet times, when I was just taking the first steps in mastering the procurement production for the winter, recipes were passed from mother to daughter and further down the line, or they were exchanged at work and with neighbors. This recipe turned out to be difficult for me to compose.

My family did not do such a twist, but I really wanted to try it, because homemade is always tastier. Since she is not in the family, she went to the offices at work with the question - who prepares the yummy? To my surprise, there were only two connoisseurs of this dish.

From two recipes, I built my own, tested it on home and guests. I have been using it for more than 25 years - not a single jar has ever exploded, the tomatoes turn out tasty, moderately sweet and always leave with a bang. Well, what can I say, really lick your fingers.

You will need:

• small tomatoes
• Fleshy ripe tomatoes
• Sugar

I don't include quantities because I never measured in this recipe. Yes, and it’s impossible to name it exactly, because. everything is individual and depends on the variety, ripeness, juiciness of the varieties.

Tomatoes are preferable to take ripe, but hard enough specimens so that they do not burst when folded into a jar.

For 8 liter jars, I needed 3 liters of ready-made tomato juice.

• I wash and dry the tomatoes on a towel.
• I sterilize jars in the oven. So faster. I wash it with soda, lay it on a sheet and keep it in the oven for 15 minutes at a temperature of 160 degrees. Then I open the door and cool without taking it out.
• I select small dense specimens for laying in jars. I make punctures with a toothpick at the base of the stem in 3-4 places. This is necessary so that the skin does not peel off.
• I put it tightly in jars, set it aside for a while.
• To obtain juice, the peel must be removed from the fruit. I heat a pot of water and put a container of cold water next to it. In turn, in portions (if a lot), I throw the fruits into hot water, hold for two minutes. I take it out and send it to the cold. Then I easily remove the skin from the surface.
• I cut it into several parts for convenience. Now we need to make juice. There are several options here. If I make a lot of blanks, then I skip it in a meat grinder. If the tomato is a little, then I use a blender.

Tomato seeds are not a hindrance to taste, they are not even felt. But if you are very sensitive or want a gentler result, use a juicer.

• I put the finished juice in a saucepan. For three liters, it takes me 3 tbsp. l salt and 4 tbsp. Sahara. The taste is tender, moderately sweet and moderately salty. Boil for 10 minutes. Do not forget to remove the foam with a slotted spoon.
• When the marinade is ready, carefully pour into jars, cover with prepared metal lids and place in a saucepan. I put a rag at the bottom so that the glass bottom does not come into contact with the metal and does not burst when heated. Pour hot water into a saucepan.

Make sure that there is not too much difference between the inner content and the outer.

Sterilize liter jars for 15 minutes, 0.650 gram jars are enough for 10 minutes.

Carefully take out and roll up. Turn over - make sure it is rolled up tightly and nothing flows out. In this form, under a warm blanket, hold until completely cooled.

I usually keep it in a cupboard in the kitchen. They stay quiet all winter.

The most delicious tomatoes in their own juice - a recipe for centuries

A proven recipe for a delicious dinner snack will allow you to diversify the menu, surprise guests, and treat yourself.

For a 3 liter jar:

• Large, soft tomatoes for juice
• Small, dense fruits - 2 kg
• Sugar
• Allspice
• Wine vinegar 6%

Cooking:

• We wash small specimens, dry them.
• Large get rid of the skin, scroll in a meat grinder.
• Fill the sterilized jars to the top with tomatoes, lay them tightly.

• We put a saucepan with juice on the fire. For three liters of juice is 6 tbsp. granulated sugar, 5 tbsp. salt, 6 peas of allspice. After boiling, boil over low heat for 10-15 minutes, removing the foam.

• While the juice is being prepared, carefully pour boiling water from the kettle into jars with tomatoes, cover with clean lids, let stand for 10 minutes. Salt and repeat the procedure again.

• Then, pour a tablespoon of wine or apple cider vinegar into a jar (liter), and pour in hot tomato juice. We twist the lid, cool under the covers.

A simple recipe for tomato in tomato juice from the store without sterilization (without vinegar)

A simple, easy and practical recipe to prepare without sterilization and vinegar. Using ready-made juice for pouring reduces the canning time.

You will need:

• For 5 jars (1.5 l)
• Small tomatoes - 5 kg
• Tomato juice - 3.5 l
• Salt - to taste

Cooking:

• We wash the jars, steam them in the oven.
• Cover the lids with boiling water.
• We heat the juice in a saucepan, add salt if necessary to taste and boil for 3-5 minutes.

• Put tomatoes in jars, pour boiling water over them, cover with lids and leave for 10 minutes.

• Drain the water and pour freshly boiled tomato juice, roll up the lids.

We put it under the covers until it cools completely.

Recipe for Peeled Tomatoes in Tomato Paste

This option is suitable if you have a small amount of vegetables to harvest. It is a pity to twist them into juice - in this case, ready-made pasta will come to the rescue.

Ingredients for 5 cans of 700 grams:

• Tomatoes - 4 kg
• Water - 2 liters
• Tomato paste - 1 can - 380 grams
• Salt - 1 tbsp. spoon
• Sugar - 2 tbsp. spoons
• Acetic essence 70% - 2 teaspoons
• Bay leaf - 3 pcs.

Cooking:

• First of all, we will prepare the banks in the usual way.

• Then remove the peel from the tomatoes. To do this, make a cross-shaped incision on the side opposite the stem.

• We put a pot of water on the fire. When the water boils, reduce the fire, but do not turn it off. Place a bowl of cold water next to it. As the water in the cup heats up, it must be changed to cold.

• We lower the tomatoes with cuts into hot water, hold for 30 seconds and transfer to cold. From a change in temperature, the skin of the stocking peels off by itself. We remove the stalks, and send the peeled tomatoes into sterilized jars.

• When all the fruits are peeled and stacked in jars (as tightly as possible), pour them with boiling water, cover with a lid and leave for 10 minutes to warm them up.

• We prepare a marinade from water, spices, and tomato paste. Lastly, pour in the essence. Warm up for 3 minutes.

• Pour out the water and pour the marinade. We roll up and chill.

Video - How to cook tomatoes with horseradish and garlic

The addition of spices gives the usual preparation a piquant taste and garlic aroma.

Prepare:

• Tomatoes
• Garlic
• Bell pepper
• Horseradish leaves and root
• Sugar

Cooking:

• We select fruits of the same size and put them in jars.
• There are also horseradish leaves and a few peas of black pepper.
• For juice, grind the tomatoes with a blender. We put on fire and boil with spices. For 2.5 liters of juice - 2 tbsp. salt, 4 tbsp. Sahara.
• Grind sweet pepper (250 g) in a meat grinder, ¼ of garlic (finely chopped) and horseradish root (grated). Mix with juice.
• Pour jars with hot marinade.
• Sterilize and seal with lids.

Chopped tomatoes for the winter without peel (peel) with vinegar

For this preparation, fruits of different sizes are suitable, but always fleshy and dense. You can use it for making sauces, for pizza or as a dressing for soup.

You will need for 1 liter jar:

• Tomatoes - 5.5 kg
• Salt - 1 tsp
• Sugar - 1 tbsp
• Vinegar 9% - 1 tbsp.

From this amount, five liter jars were obtained.

• We make cruciform cuts on the side opposite to the fastening of the branch.

• Pour the prepared fruits with hot water and soak in it for 15-20 seconds. After the indicated time, the skin will be easily removed.

• We remove the stalk and cut into four parts, if the tomatoes are large or into two, if not very much. Pack tightly into a jar. It is not necessary to pre-sterilize it, just rinse with soda.

• After laying half of the tomatoes, add salt and sugar, continue to cover with tomatoes on top.

• You even need to tamp them down a little, otherwise they will settle when warmed up, and you will get an incomplete jar.

• We put a towel in the pan, set the jars covered with lids, and pour water (cold or warm). When the water boils, reduce the heat and sterilize for 15 minutes (liter), 10 minutes (0.5 liters). A couple of minutes before the end, pour vinegar into the jar.

Carefully take out, seal. Wrap in warm clothes and leave to cool. No need to flip.

All recipes are not complicated and are prepared quite easily and simply. Work hard now, and in the winter you will delight yourself and loved ones with delicious tomatoes in your own juice.

Try a quick and delicious recipe for canned tomatoes in your own juice. The advantage of this recipe is that tomatoes are canned without long and tedious sterilization, which greatly speeds up and simplifies the whole process. Tomatoes are obtained not overcooked, which significantly improves their taste. So, I tell you in detail how to prepare tomatoes for the winter in their own juice without sterilization.

Ingredients:

(per liter jar)

• 600-700 gr. firm tomatoes for packing in a jar
• 700-800 gr. ripe tomatoes for juice
• 1 tbsp sugar without a slide
• 1/3 tbsp salt (ordinary rock salt)
• 1 tbsp 9% table vinegar

• Wash all tomatoes thoroughly, change the water several times. Transfer the tomatoes to a clean bowl, let the water drain. Tomatoes should dry properly.
• Thoroughly wash jars and lids, sterilize dishes for preservation.
• We tightly pack dry tomatoes into a sterile liter jar, while sorting them immediately: ripe large pieces will be used for tomato juice, but we put dense and medium-sized ones in a jar.
• How many tomatoes will go for the bookmark, and how many for the juice, depends on the size of the tomatoes. The smaller the tomatoes, the tighter they can be packed, the more tomatoes will fit in the jar. The larger the tomatoes, the more free space will remain in the jar, the more tomato juice will be required.
• Pour a jar of tomatoes with boiling water right up to the very edges of the jar. To prevent the jar from bursting, firstly, it must still be warm after sterilization and, secondly, pour boiling water into the center of the neck, that is, on the tomatoes themselves, and not on the glass.
• We cover the jar with tomatoes with a sterile metal lid, wrap the jar itself in a blanket or a thick terry towel. We leave the wrapped jar / jars for 30 minutes. In fact, this is sterilization, only not traditional in boiling water or in the oven, but long-term thermal.
• While the jars of tomatoes stand under the covers, prepare the tomato juice. Juice can be prepared in different ways: in a juicer, in a juicer, or you can simply cut the tomatoes, boil them, and then rub them through a sieve or colander to remove the tomato skins and seeds. How to make tomato juice, see.
• For each liter jar of canned tomatoes in their own juice, approximately 0.4-0.5 liters of tomato juice will be required.
• Add salt and sugar to boiling tomato juice. If necessary, adjust the salt and sugar to your liking. Boil tomato juice for 15 minutes.
• We open jars of tomatoes. Without removing the lids, carefully drain the water from each jar.
• Pour 1 tablespoon of vinegar into each jar of tomatoes, and then pour the tomatoes with boiling tomato juice. The sequence is as follows: pour the juice into the first jar, roll it up, then pour the boiling juice into the second jar, roll it up, etc.
• We turn the jars upside down, wrap them well and leave them in this form for 24 hours. That's all, delicious tomatoes in their own juice are ready, we store them in a dark, cool place (pantry, cellar) away from heating appliances.
• Here is the recipe for those who prefer