Tomatoes for the winter in tomato juice are kind. Recipe for tomato juice at home for the winter for conservation

Tomato recipes for the winter are not limited to cooking tomato sauce, pasta or ketchup, agree? Homemade tomato juice is great way preservation of a rich harvest, as well as tasty and healthy drink for the whole family. Today I offer a recipe for tomato juice without sterilization: everything is quite simple, fast and affordable.

Many hostesses know how to make tomato juice at home and save it for the winter, and there are many ways. For example, you can get juice from tomatoes the old fashioned way - using a meat grinder. Some people like to use a juicer, but for me personally, it is most convenient to prepare tomato juice through a juicer.

In addition, variants of this vegetable harvesting differ in composition. So, for example, you can roll up exclusively natural tomato juice without any additives. However, before drinking such a drink, I really want to at least salt it, so I advise you to season it when cooking. In addition, tomato juice is often flavored with spices and spices: allspice or black pepper, clove buds, cinnamon sticks are used ... In general, whatever your heart desires is the main thing to finished product you liked it.

A few words about tomatoes. It is clear that it is best to process those fruits that you have grown yourself or bought from a trusted seller. The amount of tomato juice directly depends on the variety, degree of maturity and juiciness of vegetables. I don’t know what kind of tomatoes I have (unfortunately, I didn’t ask my parents who are direct sponsors this recipe), but out of 5 kilograms of fruit exactly 4 liters were obtained homemade juice. If desired, it was probably possible to squeeze out even 4.5 liters, but the unbearable heat in the kitchen and fatigue did their job ...

Ingredients:

Cooking step by step with photos:

According to this recipe, we will prepare homemade tomato juice for the winter from tomatoes with the addition of salt and sugar. It is clear that each housewife uses her own amount of salt-sugar, and I offer the layout of products that our family likes. Ready tomato juice is balanced in taste.

Wash the large tomatoes, cut the large ones into pieces, leave the small ones as they are. We pass vegetables through a juicer - it turns out such a heterogeneous pink juice, the amount of which depends on the juiciness of the fruit and the power of the electrical assistant. Out of 5 kilograms of vegetables, I immediately got a little more than 2.5 liters of freshly squeezed tomato juice - something my juicer did not really try.

Even if you have a very powerful juicer, there is a lot of juice left in the cake, which must be obtained. To do this, rub the tomato mass in portions through a fine sieve, helping yourself with a spoon or spatula.

As a result of simple manipulations and about 15 minutes of relatively active work, I got about 1 liter 250 milliliters of thick tomato juice. If you try, you can wipe the cake almost to dryness.

We combine freshly squeezed juice (from a juicer) and the second batch, which was obtained using a sieve. I have a large 4-liter pot, which turned out to be almost full. If desired, you can use 2 pans if you are afraid that the juice will run away during cooking.

Immediately add salt (not iodized!) And granulated sugar. For 4 liters of tomato juice, I use 4 tablespoons of sugar and 2 tablespoons of coarse salt- both without a slide, that is, under the knife. For 1 liter of juice, for example, take 1 tablespoon of sugar and 1 teaspoon of salt.

We put the pan on a strong fire and, stirring, bring the tomato juice to a boil. During the cooking process, quite a lot of light foam will appear on the surface - you do not need to remove it. In general, the foam is removed so that the finished product (for example, jam) turns out to be transparent, and we have juice with pulp, so there can be no talk of transparency.

On medium heat, boil the tomato juice for about 5-6 minutes after boiling - during this time the foam will disappear by itself, and the drink will turn from pinkish to rich red. At this stage, it is advisable to taste the tomato juice and adjust it according to your preferences (add salt-sugar if necessary). It is not necessary to boil tomato juice longer - this time is enough for the pulp to boil.

Beforehand, it was necessary to sterilize the dishes - I do this in the microwave, but you can use any method convenient for you (in the oven or on the stove). Thoroughly wash cans of soda or detergent, then rinse in cold water and pour about 100 milliliters of water on the bottom of each. We put it in the microwave and steam it on the highest power. Since I never make blanks in bulk containers (I don’t like it when open product stands in the refrigerator for more than 1-2 days), I roll tomato juice in liter jars. I steam 4 pieces at once in the microwave for 10-11 minutes. I just wash the lids, put them in a saucepan, pour water (to completely cover the lids) and boil for about 5 minutes. Pour boiling tomato juice into prepared jars, not reaching the edge of the dishes a couple of centimeters.

Seal the jars with lids immediately. You can use both simple tins (rolled up with a key) and screw ones (they just twist). By the way, in recent years I have not closed the workpieces with screw caps: my husband does this, since I simply do not have enough strength and the caps do not twist tightly. Girls, if you have the same problem, always ask for help from your strong half! And one more thing: never reuse screw caps, even if they look like new, as this is fraught with damage to the precious workpiece.

Tomato preservation recipes for the winter

Tomatoes in tomato juice - delicious and simple blank for the winter. Later, you can eat tomatoes just like that, and drink mashed potatoes, as tasty and healthy juice!

5/5 (1)

It so happened that in my family no one was engaged in harvesting vegetables for the winter and I did not have much respect for these products. So it was until one day in August I came to visit my colleague, who began to brag about her preparations and tried to treat me to them. Honestly, I resisted as best I could, but out of politeness I tried tomatoes in own juice, the taste of which pleasantly surprised me.

Having easily learned the recipe for their preparation from her, she ran home to try to cook them on her own, since there were boxes of garden tomatoes in the apartment, when everything was ready, she could not help but rejoice, eating these mouth-watering red fruits in winter. How to close tomatoes in tomato juice?

Senor Tomato. How to choose the best representatives

Their unleavened tomatoes, reminiscent of the taste of grass, just do not work. This sin store tomatoes bought clearly out of season. Then no extravaganza of taste is to be expected. I'll fit best home grown tomatoes.

In its absence, you can go to the market and find what you are looking for from trusted farmers, and ordinary grandmothers who sell their crops will be of great help to you. Perfect Tomatoes should be fragrant, juicy, large, having a pronounced taste. Such beauties will not lose their properties even after conservation.

In addition to the tomatoes themselves in the amount of 8 kilograms, you will need:

First I do tomato puree. To do this, I use the largest representatives of the tomato family, leaving the small ones for preservation entirely. I wash them well and cut them finely enough. I put the tomatoes in a large and spacious pan with a small amount water and cook for 2 hours small fire until they finally melt. After that, I rub the puree through a sieve to get rid of the skins and hard parts. I add salt, sugar and cook for another 10-20 minutes.

We put the tomatoes in jars:

1. A couple of times I pour jars of boiling water to disinfect them.
2. I put small and medium-sized tomatoes in a jar.
3. I pour tomatoes with already prepared juice.
4. I cover them for a while.

Control cleaning of cans:

1. I boil first large saucepan, for example, in the one in which the tomato puree was already prepared. After washing it, of course.
2. I evenly lay rags on the bottom so that the jars stand evenly and do not touch the surface of the pan with their bottom.
3. I sterilize jars for 30 minutes.
4. I roll up and store.

• Tomatoes will boil faster if, instead of cutting them, scroll through a meat grinder.
• Yes, and the process of rubbing mashed potatoes through a sieve can be avoided if you hold the tomatoes in boiling water in advance, and then easily remove the skin.
• You can experiment. I do for every jar different taste adding, for example, honey instead of sugar. You can also add spices to taste. It goes well with basil tomatoes, celery and garlic.

Storing tomatoes in tomato juice

After the tomatoes are rolled up, they need to be sent to rest. I turn them on their side (upside down) and cover them with my old coat. In general, any blanket or blanket can be used for this purpose. The main thing is that the material retains heat until the workpieces have completely cooled down, after which they must be sent in the pantry or cellar. If you plan to open the jars in the near future, leave some in your refrigerator.

Many housewives prepare conservation in the summer. Salads, snacks, jams, compotes - all this is placed in our basements and cellars. Particularly popular are canned tomatoes. If you want to cook something like this, try tomatoes in tomato juice.

Natural product from the garden

Tomato juice many of us love. In the store, most often this product is sold in a pasteurized form, and there are reasons to doubt its quality and naturalness. If you want to make a delicious, and most importantly, healthy drink, write down how to make tomato juice from tomatoes.

Compound:

• 4 kg of fresh tomatoes;
• taste granulated sugar and salt.

Cooking:

Surprise your family

Many housewives preserve tomatoes in brine. Someone likes classic recipe with vinegar, someone uses acetylsalicylic acid, and some like spices. Try preparing tomatoes in tomato juice. You will love this winter recipe. You'll get unique product two in one: selected tomatoes and natural juice.

On a note! Sugar and salt should be added to taste. On average, one container with a nominal volume of 700 ml takes 1 tbsp. l. salt and about 2/3 tbsp. l. granulated sugar.

Compound:

• fresh tomatoes;
• salt and sugar to taste.

Cooking:

Recipe for beginner housewives

Inexperienced housewives often encounter problems during the preservation of vegetables. It is not necessary to start your culinary journey with difficult ways cooking tomatoes. We offer you a recipe for tomatoes in tomato juice that does not require sterilization.

Compound:

• 4 kg of fresh tomatoes;
• 2 tsp granulated sugar;
• salt - 2 tbsp. l.;
• pepper mixture - 1 ½ tsp;
• 3-4 pcs. clove inflorescences.

Cooking:

1. We wash the entire portion of the tomatoes, dry them. Cut out the stem.
2. We divide the tomatoes into two equal parts.
3. From one part weighing 2 kg we prepare juice.
4. We cut the tomatoes into slices and pass them through a juicer.
5. Pour the resulting juice into a thick-walled bowl.
6. Bring the juice to a boil over moderate heat.
7. Boil the juice for 5-10 minutes, and then add granulated sugar, clove inflorescences and salt.
8. Mix everything and continue to cook for another quarter of an hour.
9. Sterilize and dry storage containers.
10. Put tomatoes in jars.
11. Pour the tomatoes in jars with boiling water.
12. After a couple of minutes, using a special mesh, drain the liquid and immediately pour the tomatoes with the prepared juice.
13. We roll up the lids and turn the jars upside down.
14. Such preservation should be stored at room temperature in a cozy dark place.

Snack "Two in One"

You have already learned how to prepare tomatoes in tomato juice for the winter. Can be turned on culinary fantasy and cook unusual snack. Crispy cucumbers combined with tomatoes in their own juice - how do you like this option? This appetizer has won the hearts and stomachs of many gourmets.

Compound:

• fresh tomatoes - 3 kg;
• 1 kg of cucumbers;
• freshly squeezed tomato juice - 1 l;
• table salt - 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• 2-3 pcs. garlic cloves;
• a pinch of dill seeds;
• 4 things. peppercorns;
• 2-3 pcs. laurel leaves;
• vinegar with 9% concentration - 1 tbsp. l.

Cooking:

1. Wash fresh cucumbers thoroughly.
2. We shift them into a deep bowl and fill with cold filtered water.
3. In this form, leave the cucumbers for several hours.
4. Rinse the tomatoes thoroughly, remove the sepals and carefully cut the stem.
5. Rinse canning jars running water, if necessary using detergent.
6. Banks are sterilized in a convenient way.
7. At the bottom of each container we lay out bay leaves, peppercorns, dill seeds and garlic cloves.
8. We tightly pack cucumbers and tomatoes in a jar.
9. Pour filtered water into a thick-walled dish and bring it to a boil.
10. Pour boiling water over vegetables and cover jars with lids.
11. In this form, leave the vegetables until the water has completely cooled.
12. Then pour the liquid into a thick-walled dish and repeat the above procedure one more time.
13. Bring freshly squeezed tomato juice to a boil.
14. Pour granulated sugar and salt into boiling juice.
15. Mix everything well and boil for a quarter of an hour.
16. We fill the jars with vegetables with the prepared marinade.
17. Pour vinegar with 9% concentration into each jar.
18. We roll up the jars with lids and leave them to cool completely in a secluded and warm place.

For canning tomatoes in their own juice, it is better to use small tomatoes. Pay attention to cherry tomatoes.

Many housewives remove the skin. To do this, on the side of the stalk, you need to make a cross-shaped incision on the tomatoes, and then scald the vegetables with boiling water. After such a “soul”, the skin can be easily removed.

Important! Tomato juice must be natural, without pits and pomace. Therefore, tomatoes must be passed through a meat grinder or carefully ground through a sieve.

Some housewives use pasteurized tomato juice for preservation or dilute pasta in water. The taste of tomatoes from this practically will not change.

I suggest you cook delicious preparation for the winter - tomatoes in tomato juice. The recipe is easy to make and the results are amazing! How great it will be in winter to open a jar of tomatoes in tomato juice, to offer to guests and relatives. It will be very tasty boiled potatoes, With meat dishes and just as an appetizer. And one more thing: the recipe allows you to use substandard tomatoes, it's convenient.

So, the main ingredients for making tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. I added more garlic hot peppers and spices, but this is not necessary at all! Tomatoes for juice take the most ripe, and for the preparation itself - small or medium-sized.

We cut large tomatoes into large pieces so that it is convenient to pass through a juicer.

If you have a manual, then you can adjust the density of the spin. And if, like mine, it’s electric, skip the squeezes again through the juicer. It remains a thick mass that can be used in the preparation of soup or a second course.

From 1 kg of tomatoes, I got 1 liter of juice, it may turn out a little less, depending on the juiciness of the tomatoes.

Pour the juice into a saucepan, add salt, bring to a boil. You need enough salt so that the juice is slightly oversalted, because the tomatoes will take some of the salt. Cook the juice over moderate heat for 10-15 minutes, removing the foam (it can also be used in cooking other dishes). After boiling, I got 700 ml of tomato juice.

While the juice is being cooked, we sterilize the jars over steam, put the garlic, half of the pepper, spices and tomatoes.

I prick the tomatoes with a toothpick near the stalk so that the skin does not burst. Pour boiling water over and leave for 10 minutes, covered with a lid.

Then we drain the water, pour the tomatoes with hot tomato juice, tightly close the lid (I use thick nylon), turn over, wrap and leave to cool. After that, we remove the tomatoes in tomato juice for the winter in a cellar or other dark cool storage.

It took me 500 ml of juice liter jar. I put the rest of the juice in a bag with a latch and put it in the freezer. It can be used in winter as a dressing in soups or main dishes.

Tomatoes in tomato juice are ready! Eat to your health!

Tomatoes in their own juice combines two elements at once - delicious filling, which can be used instead of sauce and, of course, pickled tomatoes.

What can be cooked the old way grandma's recipe! In winter, such a seaming becomes especially relevant and flies off the table first. But the old time-tested tastes sometimes get bored, and the soul requires something new, fragrant and unusual. And then it's time to get the tomatoes in their own juice.

A simple recipe for a tomato in its own juice for the winter without sterilization

Tomatoes in their own juice are delicious and healthy snack V winter time. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it is infused and becomes unusually tasty.

Today I will share with you a recipe for tomatoes in my own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite simple to prepare, and the tomatoes are whole, even and beautiful.

We will need:

• 3 kg of not very large even tomatoes, you can plum-shaped;
• 2 kg of overripe fleshy tomato fruits;
• three large spoons topless salt and the same amount of sugar;
• 120 ml of vinegar.

How to cook:

Tomatoes need to be selected juicy, medium-sized, of the same size and degree of maturity, and overripe fleshy tomatoes of any size are suitable for juicing.

It will be great if the small tomatoes are about the same size. They need to be washed well and with a toothpick pierce the skin in several places, at least about 4 holes need to be made. This will ensure the integrity of the fruit, they will not burst when pouring them with boiling juice.

We put them up to their shoulders in pre-washed jars.

Next we need a fill. She needs tomato juice, the purer it is, the better. So you can get it either by boiling tomatoes and rubbing them through a cloth to a puree state, either food processors or a juicer. I choose the second method, it is much more convenient and time-saving. In extreme cases, to make juice, you can grate the tomatoes and pass through cheesecloth.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, it makes no sense to make salting. At this stage, the marinade can be corrected with the addition of salt or sugar, acid. Boil the marinade and mix it with a spoon to the bottom.

Then ready juice pour into jars with tomatoes almost to the top and cover them with lids, which were previously doused with boiling water.

Carefully cover the jars with a lid, close them and turn them upside down. Wrap with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

Like these ones delicious tomatoes we got it in our own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - a recipe with tomato paste

The recipe for making tomatoes in your own juice based on pasta is notable for its simplicity. For him, you do not need to cut and grind tomatoes, especially if there is no combine or juicer in the house.

To make tomato juice we need:

• 150 g of tomato paste;
• 2 liters of water;
• Bay leaf;
• 4 tablespoons sugar (you can add more to taste):
• one teaspoon of salt;
• black freshly ground pepper;
• a piece of hot pepper.
• we also take 1.5 kg of small even tomatoes.

Cooking:

1. First, we need to boil water.
2. Put the tomato paste in a bowl and pour a little hot water, mix the mass well - tomato paste does not diverge well in a large volume of liquid.
3. Add tomato paste to a pot of water.
4. We put spices in the future juice, salt and pepper it, taste it, if desired, adjust with the help of additives. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their ass, pierce the tomato with a fork on the opposite side.
6. We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill jars with tomatoes.
7. The filling is already ready - fill it up to the neck of a jar full of tomatoes.

It remains only to roll up our winter preparation and send it to the pantry. In winter you will be surprised good taste this pickle!

Recipe tomato in own juice with citric acid

Citric acid is an excellent preservative without harmful additives and not harmful to our health. This method of preservation will pleasantly surprise you with its simplicity and speed. And jars preserved with citric acid never explode.

For a 3-liter jar of tomatoes, we will take:

• small tomatoes - about 2 kg;
• 8 pieces of black peppercorns;
• 1 teaspoon citric acid powder;
• 8 pieces of allspice;
• 3-4 cloves of garlic;
• 2 bay leaves;
• a few bell peppers;
• to prepare the filling, we use 4 kg of overripe tomatoes.

Cooking:

1. For this recipe, we will try to reduce our efforts and will not strain the filling, we will cut overripe tomatoes smaller and send them to a large pot.
2. Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
3. We put the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
4. Taste the marinade citric acid, salt and add sugar, if tomato sauce not sweet. The marinade should cook for about 10 more minutes. In this seaming, in addition to whole tomatoes, there will also be chopped ones, as for sauce.
5. We put pepper and lavrushka in jars at the bottom, put tomatoes in rows, chopped on both sides.
6. We cut the pepper into quarters and lay it out in the remaining unfilled places.
7. Pour the marinade into prepared jars and immediately roll them up, closing them with a lid soaked in boiling water.

It remains only to wait for our salting to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Salting two in one, which does not require much effort in cooking!

For the marinade we need:

• 4 tablespoons of sugar;
• 2 tablespoons of salt;
• 2 - 3 peas of allspice,
• 3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

On each tomato we make an incision with a cross.

Gradually dip all the tomatoes in boiling water for 1 - 2 minutes, take out each batch with a slotted spoon and lower it into cold water.

We clean the tomatoes from the skin - if you have blanched them correctly, this will not be difficult.

We fill the jars with tomatoes, sprinkle with salt and sugar, put cloves and pepper.

We prepare a saucepan in which all the jars will fit, put them in it and pour water so that it reaches the neck of the jars. Sterilize jars under closed lids for 25 minutes.

After that, we roll up the banks and remove them to cool.

Cooked tomatoes are sweet and delicate taste, tinged with the aroma of cloves. When cooking, they shrink a lot, so it is better to spread one of the cans over all the others, hammering them to the top after sterilization.

Tomatoes in own juice with horseradish and garlic

We roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any kind of juice of your choice.

Ingredients:

• hard, slightly unripe tomatoes - 2 kg;
• bell pepper - 250 g;
• chopped horseradish - a quarter cup;
• garlic - a quarter cup;
• salt and sugar - 4 tablespoons each with a small slide.

Cooking:

1. Pour the prepared juice into a saucepan and leave to boil.
2. We throw salt, sugar, seasonings of your choice into the marinade, gently mix the mixture and leave to boil for 4 to 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind horseradish rhizome with a meat grinder or grater.
5. We do the same with garlic.
6. For the indicated number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
7. In each jar you need to put 4 tablespoons of chopped horseradish and garlic
8. Fill jars with tomatoes with prepared juice and pasteurize them for 15 minutes.

We roll the resulting pickle and get beautiful tomatoes “in the snow” in our own juice!

Bon appetit and see you for new recipes!